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Ana Cristina Cardoso Freitas Lopes de Freitas
AuthID:
R-000-0NK
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Document Source:
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Document Type:
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Article (54)
Review (7)
Proceedings Paper (4)
Abstract (1)
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Order:
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Cit. WOS Dsc
IF WOS Dsc
Cit. Scopus Dsc
IF Scopus Dsc
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Results:
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Confirmed Publications: 66
51
TITLE:
Incorporation and survival of probiotic bacteria in whey cheese matrices
Full Text
AUTHORS:
Madureira, AR
;
Giao, MS
;
Pintado, ME
;
Gomes, AMP
;
Freitas, AC
;
Malcata, FX
;
PUBLISHED:
2005
,
SOURCE:
JOURNAL OF FOOD SCIENCE,
VOLUME:
70,
ISSUE:
3
INDEXED IN:
Scopus
WOS
IN MY:
ORCID
|
ResearcherID
52
TITLE:
Microbiology and biochemistry of cheeses with Appelation d'Origine Protegee and manufactured in the Iberian Peninsula from ovine and caprine milks
AUTHORS:
Freitas, C
;
Malcata, FX
;
PUBLISHED:
2000
,
SOURCE:
JOURNAL OF DAIRY SCIENCE,
VOLUME:
83,
ISSUE:
3
INDEXED IN:
Scopus
WOS
IN MY:
ORCID
|
ResearcherID
53
TITLE:
Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks
AUTHORS:
Freitas, AC
;
Macedo, AC
;
Malcata, FX
;
PUBLISHED:
2000
,
SOURCE:
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL,
VOLUME:
6,
ISSUE:
5
INDEXED IN:
Scopus
WOS
IN MY:
ORCID
|
ResearcherID
54
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
INDEXED IN:
WOS
IN MY:
ResearcherID
55
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
INDEXED IN:
Scopus
CrossRef
IN MY:
ORCID
56
TITLE:
Organic acids produced by lactobacilli, enterococci and yeasts isolated from Picante cheese
Full Text
AUTHORS:
Freitas, AC
;
Pintado, AE
;
Pintado, ME
;
Malcata, FX
;
PUBLISHED:
1999
,
SOURCE:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY,
VOLUME:
209,
ISSUE:
6
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
57
TITLE:
Role of dominant microflora of Picante cheese on proteolysis and lipolysis
Full Text
AUTHORS:
Freitas, AC
;
Pintado, AE
;
Pintado, ME
;
Malcata, FX
;
PUBLISHED:
1999
,
SOURCE:
INTERNATIONAL DAIRY JOURNAL,
VOLUME:
9,
ISSUE:
9
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
58
TITLE:
Technological optimisation of Picante cheese using microbiological, chemical and physical criteria
Full Text
AUTHORS:
Freitas, AC
;
Malcata, FX
;
PUBLISHED:
1999
,
SOURCE:
JOURNAL OF FOOD ENGINEERING,
VOLUME:
41,
ISSUE:
3-4
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
59
TITLE:
Effects of different ripening procedures on the final characteristics of Picante cheese
AUTHORS:
Freitas, AC
;
Malcata, FX
;
PUBLISHED:
1998
,
SOURCE:
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY,
VOLUME:
207,
ISSUE:
4
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
60
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
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
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