Bárbara Patrícia Boucinha Teixeira
AuthID: R-001-N3T
11
TITLE: Polyphosphates changes in dried salted cod (Gadus morhua) during industrial and domestic processing Full Text
AUTHORS: Barbara Teixeira; Helena Vieira; Rogerio Mendes;
PUBLISHED: 2018, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 55, ISSUE: 5
AUTHORS: Barbara Teixeira; Helena Vieira; Rogerio Mendes;
PUBLISHED: 2018, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 55, ISSUE: 5
INDEXED IN: 
Scopus 
WOS
Scopus WOS12
TITLE: Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase
AUTHORS: Ana Teresa Ribeiro; Miguel Elias; Barbara Teixeira; Carla Pires; Ricardo Duarte; Jorge Alexandre Saraiva; Rogerio Mendes;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 96
AUTHORS: Ana Teresa Ribeiro; Miguel Elias; Barbara Teixeira; Carla Pires; Ricardo Duarte; Jorge Alexandre Saraiva; Rogerio Mendes;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 96
INDEXED IN: WOS
WOS13
TITLE: The quality of deep-frozen octopus in the Portuguese retail market: Results from a case study of abusive water addition practices
AUTHORS: Rogerio Mendes; Barbara Teixeira; Susana Goncalves; Helena Lourenco; Fernanda Martins; Carolina Camacho; Rui Oliveira; Helena Silva;
PUBLISHED: 2017, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 77
AUTHORS: Rogerio Mendes; Barbara Teixeira; Susana Goncalves; Helena Lourenco; Fernanda Martins; Carolina Camacho; Rui Oliveira; Helena Silva;
PUBLISHED: 2017, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 77
INDEXED IN: WOS
WOS14
TITLE: Control of phosphate levels in seafood products from the Portuguese market: Is there a need for concern? Full Text
AUTHORS: Barbara Teixeira; Helena Vieira; Helena Lourenco; Susana Goncalves; Maria Fernanda Martins; Rogerio Mendes;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 62
AUTHORS: Barbara Teixeira; Helena Vieira; Helena Lourenco; Susana Goncalves; Maria Fernanda Martins; Rogerio Mendes;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 62
INDEXED IN: Scopus WOS
Scopus WOS15
TITLE: Phytochelatins and monothiols in salt marsh plants and their relation with metal tolerance Full Text
AUTHORS: Vanesa L Negrin; Barbara Teixeira; Rita M Godinho; Rogerio Mendes; Carlos Vale;
PUBLISHED: 2017, SOURCE: MARINE POLLUTION BULLETIN, VOLUME: 121, ISSUE: 1-2
AUTHORS: Vanesa L Negrin; Barbara Teixeira; Rita M Godinho; Rogerio Mendes; Carlos Vale;
PUBLISHED: 2017, SOURCE: MARINE POLLUTION BULLETIN, VOLUME: 121, ISSUE: 1-2
INDEXED IN: WOS
WOS16
TITLE: In vitro studies on the inhibition of colon cancer by amino acid derivatives of bromothiazole Full Text
AUTHORS: Nuno Filipe de Sousa Vale ; Ana Correia Branco; Barbara Patricio; Diana Duarte; Fatima Martel ;
PUBLISHED: 2017, SOURCE: BIOORGANIC & MEDICINAL CHEMISTRY LETTERS, VOLUME: 27, ISSUE: 15
AUTHORS: Nuno Filipe de Sousa Vale ; Ana Correia Branco; Barbara Patricio; Diana Duarte; Fatima Martel ;
PUBLISHED: 2017, SOURCE: BIOORGANIC & MEDICINAL CHEMISTRY LETTERS, VOLUME: 27, ISSUE: 15
17
TITLE: Antioxidant Properties of Fish Protein Hydrolysates Prepared from Cod Protein Hydrolysate by Bacillus sp. Full Text
AUTHORS: Godinho, I; Pires, C; Pedro, S; Teixeira, B; Mendes, R; Nunes, ML; Batista, I;
PUBLISHED: 2016, SOURCE: APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, VOLUME: 178, ISSUE: 6
AUTHORS: Godinho, I; Pires, C; Pedro, S; Teixeira, B; Mendes, R; Nunes, ML; Batista, I;
PUBLISHED: 2016, SOURCE: APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, VOLUME: 178, ISSUE: 6
18
TITLE: Effect of in vitro gastrointestinal digestion on the antioxidant activity of protein hydrolysates prepared from Cape hake by-products Full Text
AUTHORS: Barbara Teixeira; Carla Pires; Maria L Nunes; Irineu Batista;
PUBLISHED: 2016, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 51, ISSUE: 12
AUTHORS: Barbara Teixeira; Carla Pires; Maria L Nunes; Irineu Batista;
PUBLISHED: 2016, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 51, ISSUE: 12
INDEXED IN: WOS
WOS19
TITLE: Cape hake protein hydrolysates prepared from alkaline solubilised proteins pre-treated with citric acid and calcium ions: Functional properties and ACE inhibitory activity Full Text
AUTHORS: Pires, C; Teixeira, B; Cardoso, C; Mendes, R; Nunes, ML; Batista, I;
PUBLISHED: 2015, SOURCE: PROCESS BIOCHEMISTRY, VOLUME: 50, ISSUE: 6
AUTHORS: Pires, C; Teixeira, B; Cardoso, C; Mendes, R; Nunes, ML; Batista, I;
PUBLISHED: 2015, SOURCE: PROCESS BIOCHEMISTRY, VOLUME: 50, ISSUE: 6
20
TITLE: Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time Full Text
AUTHORS: Barbara Teixeira; Liliana Fidalgo; Rogerio Mendes; Goncalo Costa; Carlos Cordeiro; Antonio Marques; Jorge Alexandre Saraiva; Maria Leonor Nunes;
PUBLISHED: 2014, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 22
AUTHORS: Barbara Teixeira; Liliana Fidalgo; Rogerio Mendes; Goncalo Costa; Carlos Cordeiro; Antonio Marques; Jorge Alexandre Saraiva; Maria Leonor Nunes;
PUBLISHED: 2014, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 22
INDEXED IN: Scopus WOS
Scopus WOS IN MY: 
ORCID
ORCID