José António Teixeira Lopes da Silva
AuthID: R-000-839
21
TITLE: A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure Full Text
AUTHORS: Vieira, P; Pinto, CA; Lopes da Silva, JA; Remize, F; Barba, FJ; Marszalek, K; Delgadillo, I; Saraiv, JA;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 110
AUTHORS: Vieira, P; Pinto, CA; Lopes da Silva, JA; Remize, F; Barba, FJ; Marszalek, K; Delgadillo, I; Saraiv, JA;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 110
22
TITLE: Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide
AUTHORS: Lopes da Silva, JA; Monteiro, SR;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 294
AUTHORS: Lopes da Silva, JA; Monteiro, SR;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 294
23
TITLE: Physicochemical Changes of Air-Dried and Salt-Processed Ulva rigida over Storage Time Full Text
AUTHORS: Pinheiro, VF; Marcal, C; Abreu, H; da Silva, JAL; Silva, AMS ; Cardoso, SM ;
PUBLISHED: 2019, SOURCE: MOLECULES, VOLUME: 24, ISSUE: 16
AUTHORS: Pinheiro, VF; Marcal, C; Abreu, H; da Silva, JAL; Silva, AMS ; Cardoso, SM ;
PUBLISHED: 2019, SOURCE: MOLECULES, VOLUME: 24, ISSUE: 16
24
TITLE: Impact of pH on the high-pressure inactivation of microbial transglutaminase Full Text
AUTHORS: Rui P Queirós; Sónia Gouveia ; Jorge A Saraiva; José A Lopes-da-Silva;
PUBLISHED: 2019, SOURCE: Food Research International, VOLUME: 115
AUTHORS: Rui P Queirós; Sónia Gouveia ; Jorge A Saraiva; José A Lopes-da-Silva;
PUBLISHED: 2019, SOURCE: Food Research International, VOLUME: 115
25
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
Scopus26
TITLE: Sustainable HRM: How SMEs deal with it?
AUTHORS: Silva, AL; Machado, CF;
PUBLISHED: 2019, SOURCE: Sustainable Human Resource Management: Policies and Practices
AUTHORS: Silva, AL; Machado, CF;
PUBLISHED: 2019, SOURCE: Sustainable Human Resource Management: Policies and Practices
INDEXED IN: Scopus
Scopus27
TITLE: Tailoring structure and technological properties of plant proteins using high hydrostatic pressure
AUTHORS: Rui P Queirós; Jorge A Saraiva; José Lopes L da Silva;
PUBLISHED: 2018, SOURCE: Critical Reviews in Food Science and Nutrition, VOLUME: 58, ISSUE: 9
AUTHORS: Rui P Queirós; Jorge A Saraiva; José Lopes L da Silva;
PUBLISHED: 2018, SOURCE: Critical Reviews in Food Science and Nutrition, VOLUME: 58, ISSUE: 9
28
TITLE: Effect of the molecular weight of a neutral polysaccharide on soy protein gelation
AUTHORS: Monteiro, SR; Lopes da Silva, JA;
PUBLISHED: 2017, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 102
AUTHORS: Monteiro, SR; Lopes da Silva, JA;
PUBLISHED: 2017, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 102
29
TITLE: Adherence to topical treatment in psoriasis
AUTHORS: Teixeira, A; Teixeira, M; Almeida, V; Almeida, IF ;
PUBLISHED: 2017, SOURCE: Adherence to Medical Plans for Active and Healthy Ageing
AUTHORS: Teixeira, A; Teixeira, M; Almeida, V; Almeida, IF ;
PUBLISHED: 2017, SOURCE: Adherence to Medical Plans for Active and Healthy Ageing
INDEXED IN: Scopus
Scopus30
TITLE: Nonthermal gelation of whey proteins induced by organic acids
AUTHORS: Ana S Queirós; José A Lopes‐da‐Silva;
PUBLISHED: 2017, SOURCE: Journal of Applied Polymer Science, VOLUME: 134, ISSUE: 30
AUTHORS: Ana S Queirós; José A Lopes‐da‐Silva;
PUBLISHED: 2017, SOURCE: Journal of Applied Polymer Science, VOLUME: 134, ISSUE: 30
