Rogério Paulo Mendes Marques
AuthID: R-002-T6S
21
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 WOS22
TITLE: Water uptake and cooking losses in Octopus vulgaris during industrial and domestic processing (vol 78, pg 8, 2017)
AUTHORS: Rogerio Mendes; Helena Vieira; Joao Pereira; Barbara Teixeira;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 91
AUTHORS: Rogerio Mendes; Helena Vieira; Joao Pereira; Barbara Teixeira;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 91
INDEXED IN: WOS
WOS23
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
WOS24
TITLE: Water uptake and cooking losses in Octopus vulgaris during industrial and domestic processing
AUTHORS: Rogerio Mendes; Helena Vieira; Joao Pereira; Barbara Teixeira;
PUBLISHED: 2017, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 78
AUTHORS: Rogerio Mendes; Helena Vieira; Joao Pereira; Barbara Teixeira;
PUBLISHED: 2017, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 78
INDEXED IN: WOS
WOS25
TITLE: Young people and dualization in Europe: a fuzzy set analysis
AUTHORS: Paulo Marques; Isabel Salavisa;
PUBLISHED: 2017, SOURCE: SOCIO-ECONOMIC REVIEW, VOLUME: 15, ISSUE: 1
AUTHORS: Paulo Marques; Isabel Salavisa;
PUBLISHED: 2017, SOURCE: SOCIO-ECONOMIC REVIEW, VOLUME: 15, ISSUE: 1
INDEXED IN: Scopus WOS
Scopus WOS26
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 WOS27
TITLE: Effect of Microbial Transglutaminase, Dietary Fiber, and Low-Salt Levels Upon Heat-Induced Meagre (Argyrosomus regius) Gels Full Text
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2015, SOURCE: Journal of Aquatic Food Product Technology, VOLUME: 24, ISSUE: 2
AUTHORS: Carlos Cardoso; Bernardo Ribeiro; Rogerio Mendes;
PUBLISHED: 2015, SOURCE: Journal of Aquatic Food Product Technology, VOLUME: 24, ISSUE: 2
28
TITLE: Restructured Gel Products from Farmed Meagre (Argyrosomus regius) Muscle: Effect of Low Salt Levels, Psyllium Fiber, and Chilled Storage Full Text
AUTHORS: Carlos Cardoso; Rogerio Mendes;
PUBLISHED: 2015, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 24, ISSUE: 5
AUTHORS: Carlos Cardoso; Rogerio Mendes;
PUBLISHED: 2015, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 24, ISSUE: 5
29
TITLE: Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax)
AUTHORS: Carlos L Cardoso; Rogerio O Mendes; Paulo Vaz Pires ; Maria L Nunes;
PUBLISHED: 2014, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 20, ISSUE: 1
AUTHORS: Carlos L Cardoso; Rogerio O Mendes; Paulo Vaz Pires ; Maria L Nunes;
PUBLISHED: 2014, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 20, ISSUE: 1
30
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