Maria Isabel Moreira da Costa Franco
AuthID: R-001-GF0
1
TITLE: Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists Full Text
AUTHORS: Maria Joao P Monteiro; Ana Isabel A Costa; Maria Isabel Franco; Aurelie Bechoff; Mady Cisse; Fliedel Genevieve; Keith Tomlins; Maria Manuela E Pintado;
PUBLISHED: 2017, SOURCE: JOURNAL OF SENSORY STUDIES, VOLUME: 32, ISSUE: 5
AUTHORS: Maria Joao P Monteiro; Ana Isabel A Costa; Maria Isabel Franco; Aurelie Bechoff; Mady Cisse; Fliedel Genevieve; Keith Tomlins; Maria Manuela E Pintado;
PUBLISHED: 2017, SOURCE: JOURNAL OF SENSORY STUDIES, VOLUME: 32, ISSUE: 5
INDEXED IN: 
WOS
WOS2
TITLE: Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese Full Text
AUTHORS: Ramos, OL ; Pereira, JO; Silva, SI; Fernandes, JC ; Franco, MI; Lopes da Silva, JA ; Pintado, ME ; Malcata, FX ;
PUBLISHED: 2012, SOURCE: JOURNAL OF DAIRY SCIENCE, VOLUME: 95, ISSUE: 11
AUTHORS: Ramos, OL ; Pereira, JO; Silva, SI; Fernandes, JC ; Franco, MI; Lopes da Silva, JA ; Pintado, ME ; Malcata, FX ;
PUBLISHED: 2012, SOURCE: JOURNAL OF DAIRY SCIENCE, VOLUME: 95, ISSUE: 11
3
TITLE: Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources Full Text
AUTHORS: Pereira, CI; Franco, MI; Gomes, AMP ; Malcata, FX ;
PUBLISHED: 2011, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 44, ISSUE: 10
AUTHORS: Pereira, CI; Franco, MI; Gomes, AMP ; Malcata, FX ;
PUBLISHED: 2011, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 44, ISSUE: 10
4
TITLE: Contribution of specific adventitious microorganisms toward evolution of sugar and organic acid profiles throughout ripening of model Portuguese cheeses
AUTHORS: Pereira, CI; Franco, MI; Gomes, EO; Gomes, AMP ; Malcata, FX ;
PUBLISHED: 2008, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 14, ISSUE: 3
AUTHORS: Pereira, CI; Franco, MI; Gomes, EO; Gomes, AMP ; Malcata, FX ;
PUBLISHED: 2008, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 14, ISSUE: 3
5
TITLE: Comparison between sensory descriptors and flavour compounds in an ovine Portuguese traditional cheese (Serra da Estrela)
AUTHORS: Franco, MI; Machado, P; Teixeira, S; Monteiro, MJ; Tavaria, F ; Ferreira, AC; Pintado, M ; Malcata, FX ;
PUBLISHED: 2006, SOURCE: 7th Dairy Science World Series Conference (DSWS) in AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, VOLUME: 61, ISSUE: 2
AUTHORS: Franco, MI; Machado, P; Teixeira, S; Monteiro, MJ; Tavaria, F ; Ferreira, AC; Pintado, M ; Malcata, FX ;
PUBLISHED: 2006, SOURCE: 7th Dairy Science World Series Conference (DSWS) in AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, VOLUME: 61, ISSUE: 2
INDEXED IN: 
Scopus WOS
Scopus WOS6
TITLE: Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese Full Text
AUTHORS: Tavaria, FK ; Franco, I; Carballo, FJ; Malcata, FX ;
PUBLISHED: 2003, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 13, ISSUE: 7
AUTHORS: Tavaria, FK ; Franco, I; Carballo, FJ; Malcata, FX ;
PUBLISHED: 2003, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 13, ISSUE: 7
7
TITLE: How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese Full Text
AUTHORS: Freitas, AC ; Fresno, JM; Prieto, B; Franco, I; Malcata, FX ; Carballo, J;
PUBLISHED: 1999, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 79, ISSUE: 4
AUTHORS: Freitas, AC ; Fresno, JM; Prieto, B; Franco, I; Malcata, FX ; Carballo, J;
PUBLISHED: 1999, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 79, ISSUE: 4
INDEXED IN: WOS
WOS8
TITLE: How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in picante da beira baixa cheese Full Text
AUTHORS: Freitas, AC ; Fresno, JM; Prieto, B; Franco, I; Malcata, FX ; Carballo, J;
PUBLISHED: 1999, SOURCE: Journal of the Science of Food and Agriculture, VOLUME: 79, ISSUE: 4
AUTHORS: Freitas, AC ; Fresno, JM; Prieto, B; Franco, I; Malcata, FX ; Carballo, J;
PUBLISHED: 1999, SOURCE: Journal of the Science of Food and Agriculture, VOLUME: 79, ISSUE: 4
INDEXED IN: Scopus 
CrossRef
Scopus CrossRef9
TITLE: Influence of milk source and ripening time on free amino acid profile of Picante cheese Full Text
AUTHORS: Freitas, AC ; Fresno, JM; Prieto, B; Franco, I; Malcata, FX ; Carballo, J;
PUBLISHED: 1998, SOURCE: FOOD CONTROL, VOLUME: 9, ISSUE: 4
AUTHORS: Freitas, AC ; Fresno, JM; Prieto, B; Franco, I; Malcata, FX ; Carballo, J;
PUBLISHED: 1998, SOURCE: FOOD CONTROL, VOLUME: 9, ISSUE: 4
10
TITLE: Changes in the microflora of Serra cheese: Evolution throughout ripening time, lactation period and axial location Full Text
AUTHORS: Macedo, AC; Costa, ML; Malcata, FX ;
PUBLISHED: 1996, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 6, ISSUE: 1
AUTHORS: Macedo, AC; Costa, ML; Malcata, FX ;
PUBLISHED: 1996, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 6, ISSUE: 1
