Carlos Jose Dias Pereira
AuthID: R-000-39C
41
TITLE: LACTOSE-FREE FROZEN YOGURT: PRODUCTION AND CHARACTERISTICS Full Text
AUTHORS: Skryplonek, K; Gomes, D; Viegas, J; Pereira, C; Henriques, M ;
PUBLISHED: 2017, SOURCE: ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, VOLUME: 16, ISSUE: 2
AUTHORS: Skryplonek, K; Gomes, D; Viegas, J; Pereira, C; Henriques, M ;
PUBLISHED: 2017, SOURCE: ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, VOLUME: 16, ISSUE: 2
42
TITLE: Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels Full Text
AUTHORS: Henriques, M ; Gomes, D; Pereira, C;
PUBLISHED: 2017, SOURCE: FOOD TECHNOLOGY AND BIOTECHNOLOGY, VOLUME: 55, ISSUE: 4
AUTHORS: Henriques, M ; Gomes, D; Pereira, C;
PUBLISHED: 2017, SOURCE: FOOD TECHNOLOGY AND BIOTECHNOLOGY, VOLUME: 55, ISSUE: 4
43
TITLE: Lactose-free frozen yogurt: Production and characteristics
AUTHORS: Katarzyna Skryplonek; David Gomes; Jorge Viegas; Carlos Pereira; Marta Henriques ;
PUBLISHED: 2017, SOURCE: Acta Scientiarum Polonorum, Technologia Alimentaria, VOLUME: 16, ISSUE: 2
AUTHORS: Katarzyna Skryplonek; David Gomes; Jorge Viegas; Carlos Pereira; Marta Henriques ;
PUBLISHED: 2017, SOURCE: Acta Scientiarum Polonorum, Technologia Alimentaria, VOLUME: 16, ISSUE: 2
44
TITLE: Cheese production, consumption and health benefits
AUTHORS: Marta Helena Fernandes Henriques ; Carlos José Dias Pereira;
PUBLISHED: 2017, SOURCE: Cheese Production, Consumption and Health Benefits
AUTHORS: Marta Helena Fernandes Henriques ; Carlos José Dias Pereira;
PUBLISHED: 2017, SOURCE: Cheese Production, Consumption and Health Benefits
INDEXED IN: 
Scopus
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ORCID
ORCID45
TITLE: Preface
AUTHORS: Marta Helena Fernandes Henriques ; Carlos José Dias Pereira;
PUBLISHED: 2017, SOURCE: Cheese Production, Consumption and Health Benefits
AUTHORS: Marta Helena Fernandes Henriques ; Carlos José Dias Pereira;
PUBLISHED: 2017, SOURCE: Cheese Production, Consumption and Health Benefits
INDEXED IN: Scopus
Scopus46
TITLE: Estrutura de Ensino, Investigação e Apoio à Inovação do Sector Agrícola e do Mundo Rural na Região Centro
AUTHORS: António Ferreira; António Moitinho; Raquel Guiné; Luís Andrade; Ryuonosuke Kikuchi; Carlos Pereira;
PUBLISHED: 2017, SOURCE: Livro Verde para o Desenvolvimento Rural da Região Centro
AUTHORS: António Ferreira; António Moitinho; Raquel Guiné; Luís Andrade; Ryuonosuke Kikuchi; Carlos Pereira;
PUBLISHED: 2017, SOURCE: Livro Verde para o Desenvolvimento Rural da Região Centro
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ORCID47
TITLE: Fermented dairy products based on ovine cheese whey Full Text
AUTHORS: Pereira, CD; Henriques, M ; Gomes, D; Gouveia, R; Gomez Zavaglia, A; de Antoni, G;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 11
AUTHORS: Pereira, CD; Henriques, M ; Gomes, D; Gouveia, R; Gomez Zavaglia, A; de Antoni, G;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 11
48
TITLE: Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry Full Text
AUTHORS: Pereira, C; Henriques, M ; Gomes, D; Gomez Zavaglia, A; de Antoni, G;
PUBLISHED: 2015, SOURCE: FOOD TECHNOLOGY AND BIOTECHNOLOGY, VOLUME: 53, ISSUE: 3
AUTHORS: Pereira, C; Henriques, M ; Gomes, D; Gomez Zavaglia, A; de Antoni, G;
PUBLISHED: 2015, SOURCE: FOOD TECHNOLOGY AND BIOTECHNOLOGY, VOLUME: 53, ISSUE: 3
49
TITLE: Valorisation of whey in small and medium dairy industries: Production and incorporation of liquid whey protein concentrates in fresh cheeses and evaluation of the physicochemical and sensorial properties
AUTHORS: Henriques, M ; Gomes, D; Pereira, C;
PUBLISHED: 2013, SOURCE: Handbook on Cheese: Production, Chemistry and Sensory Properties
AUTHORS: Henriques, M ; Gomes, D; Pereira, C;
PUBLISHED: 2013, SOURCE: Handbook on Cheese: Production, Chemistry and Sensory Properties
INDEXED IN: Scopus
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ORCID50
TITLE: Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products Full Text
AUTHORS: Olga Dı́az; Carlos D Pereira; Angel Cobos;
PUBLISHED: 2004, SOURCE: Food Hydrocolloids, VOLUME: 18, ISSUE: 4
AUTHORS: Olga Dı́az; Carlos D Pereira; Angel Cobos;
PUBLISHED: 2004, SOURCE: Food Hydrocolloids, VOLUME: 18, ISSUE: 4
