Jose Antonio Couto Teixeira
AuthID: R-000-811
11
TITLE: Dynamic Line Rating Models and Their Potential for a Cost-Effective Transition to Carbon-Neutral Power Systems Full Text
AUTHORS: Estanqueiro, Ana I.; Algarvio, Hugo; Couto, Antonio; Michiorri, Andrea; Salas, Sergio; Pudjianto, Danny; Hagglund, Per; Dobschinski, Jan; Bolgaryn, Roman; Kanefendt, Thomas; Gentle, Jake; Alam, S. M. Shafiul; Priest, Zachary M.; Abboud, Alexander W.;
PUBLISHED: 2025, SOURCE: WILEY INTERDISCIPLINARY REVIEWS-ENERGY AND ENVIRONMENT, VOLUME: 14, ISSUE: 1
AUTHORS: Estanqueiro, Ana I.; Algarvio, Hugo; Couto, Antonio; Michiorri, Andrea; Salas, Sergio; Pudjianto, Danny; Hagglund, Per; Dobschinski, Jan; Bolgaryn, Roman; Kanefendt, Thomas; Gentle, Jake; Alam, S. M. Shafiul; Priest, Zachary M.; Abboud, Alexander W.;
PUBLISHED: 2025, SOURCE: WILEY INTERDISCIPLINARY REVIEWS-ENERGY AND ENVIRONMENT, VOLUME: 14, ISSUE: 1
INDEXED IN: 
Scopus 
WOS
Scopus WOS12
TITLE: Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility Full Text
AUTHORS: Ferreira Santos, P.; Nobre, C.; Rodrigues, R. M.; Genisheva, Z.; Botelho, C.; Teixeira, J. A.;
PUBLISHED: 2024, SOURCE: FOOD CHEMISTRY, VOLUME: 436
AUTHORS: Ferreira Santos, P.; Nobre, C.; Rodrigues, R. M.; Genisheva, Z.; Botelho, C.; Teixeira, J. A.;
PUBLISHED: 2024, SOURCE: FOOD CHEMISTRY, VOLUME: 436
13
TITLE: Rhamnolipids: A biosurfactant for the development of lipid-based nanosystems for food applications
AUTHORS: Azevedo, Maria A.; Teixeira, Jose A.; Pastrana, Lorenzo; Cerqueira, Miguel A.;
PUBLISHED: 2024, SOURCE: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, VOLUME: 23, ISSUE: 1
AUTHORS: Azevedo, Maria A.; Teixeira, Jose A.; Pastrana, Lorenzo; Cerqueira, Miguel A.;
PUBLISHED: 2024, SOURCE: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, VOLUME: 23, ISSUE: 1
14
TITLE: Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds
AUTHORS: Rodrigues, Rui M.; Santos, Pedro Ferreira; Pereira, Ricardo N. ; Teixeira, Jose A.;
PUBLISHED: 2024, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 150
AUTHORS: Rodrigues, Rui M.; Santos, Pedro Ferreira; Pereira, Ricardo N. ; Teixeira, Jose A.;
PUBLISHED: 2024, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 150
15
TITLE: Conventional and Alternative Microbial Sources of Food-Grade Pigments and Their Production Processes
AUTHORS: Nuno da Silva; Bruna Basto; José Teixeira; Sara Silvério;
PUBLISHED: 2024, SOURCE: Microbial Pigments: Applications in Food and Beverage Industry
AUTHORS: Nuno da Silva; Bruna Basto; José Teixeira; Sara Silvério;
PUBLISHED: 2024, SOURCE: Microbial Pigments: Applications in Food and Beverage Industry
16
TITLE: Extractability of oleuropein, hydroxytyrosol, tyrosol, verbascoside and flavonoid-derivatives from olive leaves using ohmic heating (a green process for value addition)
AUTHORS: Markhali, Fereshteh Safarzadeh; Teixeira, Jose A.;
PUBLISHED: 2024, SOURCE: SUSTAINABLE FOOD TECHNOLOGY, VOLUME: 2, ISSUE: 2
AUTHORS: Markhali, Fereshteh Safarzadeh; Teixeira, Jose A.;
PUBLISHED: 2024, SOURCE: SUSTAINABLE FOOD TECHNOLOGY, VOLUME: 2, ISSUE: 2
17
TITLE: Tuning the extraction methodology targeting protein-enriched fractions from red algae
AUTHORS: Nunes, Rafaela; Ferreira Santos, Pedro; Moreira, Catarina; Teixeira, Jose A.; Rocha, Cristina M. R. ;
PUBLISHED: 2024, SOURCE: FUTURE FOODS, VOLUME: 9
AUTHORS: Nunes, Rafaela; Ferreira Santos, Pedro; Moreira, Catarina; Teixeira, Jose A.; Rocha, Cristina M. R. ;
PUBLISHED: 2024, SOURCE: FUTURE FOODS, VOLUME: 9
18
TITLE: Effect of storage, temperature, and pH on the preservation of the oleuropein content of olive leaf extracts
AUTHORS: Markhali, Fereshteh Safarzadeh; Teixeira, Jose A.;
PUBLISHED: 2024, SOURCE: SUSTAINABLE FOOD TECHNOLOGY, VOLUME: 2, ISSUE: 3
AUTHORS: Markhali, Fereshteh Safarzadeh; Teixeira, Jose A.;
PUBLISHED: 2024, SOURCE: SUSTAINABLE FOOD TECHNOLOGY, VOLUME: 2, ISSUE: 3
19
TITLE: Stability of target polyphenols of leaf-added virgin olive oil under different storage conditions over time
AUTHORS: Safarzadeh Markhali, Fereshteh; Teixeira, Jose A.;
PUBLISHED: 2024, SOURCE: SUSTAINABLE FOOD TECHNOLOGY, VOLUME: 2, ISSUE: 3
AUTHORS: Safarzadeh Markhali, Fereshteh; Teixeira, Jose A.;
PUBLISHED: 2024, SOURCE: SUSTAINABLE FOOD TECHNOLOGY, VOLUME: 2, ISSUE: 3
20
TITLE: Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoechas L., Artemisia dracunculus L. and Ocimum basilicum L. Full Text
AUTHORS: Silva, Beatriz Nunes; Cadavez, Vasco; Caleja, Cristina; Pereira, Eliana; Calhelha, Ricardo C.; Molina, Adriana K.; Finimundy, Tiane; Kostic, Marina; Sokovic, Marina; Teixeira, Jose Antonio; Barros, Lillian; Gonzales Barron, Ursula;
PUBLISHED: 2024, SOURCE: FOOD CHEMISTRY, VOLUME: 451
AUTHORS: Silva, Beatriz Nunes; Cadavez, Vasco; Caleja, Cristina; Pereira, Eliana; Calhelha, Ricardo C.; Molina, Adriana K.; Finimundy, Tiane; Kostic, Marina; Sokovic, Marina; Teixeira, Jose Antonio; Barros, Lillian; Gonzales Barron, Ursula;
PUBLISHED: 2024, SOURCE: FOOD CHEMISTRY, VOLUME: 451
