Oscar Leandro da Silva Ramos
AuthID: R-001-GEY
21
TITLE: Active Whey Protein Edible Films and Coatings Incorporating Lactobacillus buchneri for Penicillium nordicum Control in Cheese Full Text
AUTHORS: Ana Guimaraes; Oscar Ramos; Miguel Cerqueir; Rmando Venancio; Luis Abrunhosa;
PUBLISHED: 2020, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 13, ISSUE: 6
AUTHORS: Ana Guimaraes; Oscar Ramos; Miguel Cerqueir; Rmando Venancio; Luis Abrunhosa;
PUBLISHED: 2020, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 13, ISSUE: 6
INDEXED IN: 
WOS
WOS22
TITLE: THE IMPACT OF COVID-19 ON TOURISM SUSTAINABILITY: EVIDENCE FROM PORTUGAL
AUTHORS: Fernando Almeida ; Oscar Silva;
PUBLISHED: 2020, SOURCE: ADVANCES IN HOSPITALITY AND TOURISM RESEARCH-AHTR, VOLUME: 8, ISSUE: 2
AUTHORS: Fernando Almeida ; Oscar Silva;
PUBLISHED: 2020, SOURCE: ADVANCES IN HOSPITALITY AND TOURISM RESEARCH-AHTR, VOLUME: 8, ISSUE: 2
23
TITLE: Emergent food proteins - Towards sustainability, health and innovation Full Text
AUTHORS: Fasolin, LH; Pereira, RN; Pinheiro, AC; Martins, JT; Andrade, CCP; Ramos, OL; Vicente, AA ;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 125
AUTHORS: Fasolin, LH; Pereira, RN; Pinheiro, AC; Martins, JT; Andrade, CCP; Ramos, OL; Vicente, AA ;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 125
24
TITLE: Nanotechnology in food: Introduction, context, and concepts
AUTHORS: Ramos, OL; Teixeira, JA; Vicente, AA;
PUBLISHED: 2019, SOURCE: Advances in Processing Technologies for Bio-based Nanosystems in Food
AUTHORS: Ramos, OL; Teixeira, JA; Vicente, AA;
PUBLISHED: 2019, SOURCE: Advances in Processing Technologies for Bio-based Nanosystems in Food
INDEXED IN: 
Scopus
Scopus25
TITLE: Food-grade enzymes
AUTHORS: Ramos, OL; Xavier Malcata, F;
PUBLISHED: 2019, SOURCE: Comprehensive Biotechnology
AUTHORS: Ramos, OL; Xavier Malcata, F;
PUBLISHED: 2019, SOURCE: Comprehensive Biotechnology
INDEXED IN: Scopus
Scopus26
TITLE: Nanostructures of whey proteins for encapsulation of food ingredients
AUTHORS: Ramos, OL; Pereira, RN; Simões, LS; Madalena, DA; Rodrigues, RM; Teixeira, JA; Vicente, AA ;
PUBLISHED: 2019, SOURCE: Biopolymer Nanostructures for Food Encapsulation Purposes
AUTHORS: Ramos, OL; Pereira, RN; Simões, LS; Madalena, DA; Rodrigues, RM; Teixeira, JA; Vicente, AA ;
PUBLISHED: 2019, SOURCE: Biopolymer Nanostructures for Food Encapsulation Purposes
27
TITLE: Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins Full Text
AUTHORS: Pereira, RN; Rodrigues, RM; Ramos, OL; Pinheiro, AC; Martins, JT; Teixeira, JA; Vicente, AA ;
PUBLISHED: 2018, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 66, ISSUE: 43
AUTHORS: Pereira, RN; Rodrigues, RM; Ramos, OL; Pinheiro, AC; Martins, JT; Teixeira, JA; Vicente, AA ;
PUBLISHED: 2018, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 66, ISSUE: 43
28
TITLE: Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food Full Text
AUTHORS: Oscar L Ramos; Ricardo N Pereira; Artur Martins; Rui Rodrigues; Clara Fucinos; Jose A Teixeira; Lorenzo Pastrana; Xavier Malcata, FX; Antonio A Vicente ;
PUBLISHED: 2017, SOURCE: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, VOLUME: 57, ISSUE: 7
AUTHORS: Oscar L Ramos; Ricardo N Pereira; Artur Martins; Rui Rodrigues; Clara Fucinos; Jose A Teixeira; Lorenzo Pastrana; Xavier Malcata, FX; Antonio A Vicente ;
PUBLISHED: 2017, SOURCE: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, VOLUME: 57, ISSUE: 7
29
TITLE: Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields Full Text
AUTHORS: Pereira, RN; Rodrigues, RM; Altinok, E; Ramos, OL; Malcata, FX; Maresca, P; Ferrari, G; Teixeira, JA; Vicente, AA ;
PUBLISHED: 2017, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 99
AUTHORS: Pereira, RN; Rodrigues, RM; Altinok, E; Ramos, OL; Malcata, FX; Maresca, P; Ferrari, G; Teixeira, JA; Vicente, AA ;
PUBLISHED: 2017, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 99
30
TITLE: beta-Lactoglobulin microparticles obtained by high intensity ultrasound as a potential delivery system for bioactive peptide concentrate
AUTHORS: Tania Tavares; Oscar L Ramos; Xavier Malcata, FX;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 54, ISSUE: 13
AUTHORS: Tania Tavares; Oscar L Ramos; Xavier Malcata, FX;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 54, ISSUE: 13
INDEXED IN: Scopus WOS
Scopus WOS