Ana Maria Pissarra Coelho Gil
AuthID: R-000-17G
132
TÃTULO: An Investigation of Weak CH···O Hydrogen Bonds in Maltose Anomers by a Combination of Calculation and Experimental Solid-State NMR Spectroscopy Full Text
AUTORES: Jonathan R Yates; Tran N Pham; Chris J Pickard; Francesco Mauri; Ana M Amado; Ana M Gil; Steven P Brown;
PUBLICAÇÃO: 2005, FONTE: J. Am. Chem. Soc. - Journal of the American Chemical Society, VOLUME: 127, NÚMERO: 29
AUTORES: Jonathan R Yates; Tran N Pham; Chris J Pickard; Francesco Mauri; Ana M Amado; Ana M Gil; Steven P Brown;
PUBLICAÇÃO: 2005, FONTE: J. Am. Chem. Soc. - Journal of the American Chemical Society, VOLUME: 127, NÚMERO: 29
133
TÃTULO: Partial characterisation of exopolysaccharides exudated by planktonic diatoms maintained in batch cultures Full Text
AUTORES: Leandro, SM; Gil, MC; Delgadillo, I ;
PUBLICAÇÃO: 2003, FONTE: International Plankton Symposium in ACTA OECOLOGICA-INTERNATIONAL JOURNAL OF ECOLOGY, VOLUME: 24, NÚMERO: SUPPL. 1
AUTORES: Leandro, SM; Gil, MC; Delgadillo, I ;
PUBLICAÇÃO: 2003, FONTE: International Plankton Symposium in ACTA OECOLOGICA-INTERNATIONAL JOURNAL OF ECOLOGY, VOLUME: 24, NÚMERO: SUPPL. 1
134
TÃTULO: Application of NMR and hyphenated NMR spectroscopy for the study of beer components
AUTORES: Duarte, IF; Spraul, M; Godejohann, M; Braumann, U; Gil, AM;
PUBLICAÇÃO: 2003, FONTE: 6th International Conference on Applications of Magnetic Resonance in Food Science in MAGNETIC RESONANCE IN FOOD SCIENCE: LATEST DEVELOPMENTS, NÚMERO: 286
AUTORES: Duarte, IF; Spraul, M; Godejohann, M; Braumann, U; Gil, AM;
PUBLICAÇÃO: 2003, FONTE: 6th International Conference on Applications of Magnetic Resonance in Food Science in MAGNETIC RESONANCE IN FOOD SCIENCE: LATEST DEVELOPMENTS, NÚMERO: 286
135
TÃTULO: Techniques for analysing wheat proteins
AUTORES: Gil, AM;
PUBLICAÇÃO: 2003, FONTE: Bread Making: Improving Quality
AUTORES: Gil, AM;
PUBLICAÇÃO: 2003, FONTE: Bread Making: Improving Quality
INDEXADO EM: 
Scopus
Scopus NO MEU: 
ORCID
ORCID136
TÃTULO: An insight into the structure of foods using C-13 and H-1 Magic Angle Spinning (MAS) NMR: Application to wheat dough
AUTORES: Gil, AM; Alberti, E; Santos, D;
PUBLICAÇÃO: 2001, FONTE: International Conference on Applications of Magnetic Resonance in Food Science in MAGNETIC RESONANCE IN FOOD SCIENCE: A VIEW TO THE FUTURE, NÚMERO: 262
AUTORES: Gil, AM; Alberti, E; Santos, D;
PUBLICAÇÃO: 2001, FONTE: International Conference on Applications of Magnetic Resonance in Food Science in MAGNETIC RESONANCE IN FOOD SCIENCE: A VIEW TO THE FUTURE, NÚMERO: 262
INDEXADO EM: 
WOS
WOS NO MEU: ORCID
ORCID137
TÃTULO: An NMR study of the biochemistry of mango: The effects of ripening, processing and microbial growth
AUTORES: Duarte, IF; Delgadillo, I; Spraul, M; Humpfer, E; Gil, AM;
PUBLICAÇÃO: 2001, FONTE: International Conference on Applications of Magnetic Resonance in Food Science in MAGNETIC RESONANCE IN FOOD SCIENCE: A VIEW TO THE FUTURE, NÚMERO: 262
AUTORES: Duarte, IF; Delgadillo, I; Spraul, M; Humpfer, E; Gil, AM;
PUBLICAÇÃO: 2001, FONTE: International Conference on Applications of Magnetic Resonance in Food Science in MAGNETIC RESONANCE IN FOOD SCIENCE: A VIEW TO THE FUTURE, NÚMERO: 262
138
TÃTULO: Synthesis of constrained prolines by Diels–Alder reaction using a chiral unsaturated oxazolone derived from (R)-glyceraldehyde as starting material Full Text
AUTORES: Elena Buñuel; Ana M Gil; Marı́a D Dı́az-de-Villegas; Carlos Cativiela;
PUBLICAÇÃO: 2001, FONTE: Tetrahedron, VOLUME: 57, NÚMERO: 30
AUTORES: Elena Buñuel; Ana M Gil; Marı́a D Dı́az-de-Villegas; Carlos Cativiela;
PUBLICAÇÃO: 2001, FONTE: Tetrahedron, VOLUME: 57, NÚMERO: 30
139
TÃTULO: Rheo-NMR of carrageenan gels and sols
AUTORES: Callaghan, PT; Gil, AM;
PUBLICAÇÃO: 2001, FONTE: MAGNETIC RESONANCE IN FOOD SCIENCE, NÚMERO: 262
AUTORES: Callaghan, PT; Gil, AM;
PUBLICAÇÃO: 2001, FONTE: MAGNETIC RESONANCE IN FOOD SCIENCE, NÚMERO: 262
140
TÃTULO: What can NMR tell you about the molecular origins of gluten viscoelasticity?
AUTORES: Alberti, E; Tatham, AS; Gilbert, SM; Gil, AM;
PUBLICAÇÃO: 2000, FONTE: 7th International Wheat Gluten Workshop in WHEAT GLUTEN, NÚMERO: 261
AUTORES: Alberti, E; Tatham, AS; Gilbert, SM; Gil, AM;
PUBLICAÇÃO: 2000, FONTE: 7th International Wheat Gluten Workshop in WHEAT GLUTEN, NÚMERO: 261
