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Morphology and structure of chestnut starch isolated by alkali and enzymatic methods

Food hydrocolloids, 2012-08, Vol.28 (2), p.313-319

2012

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Morphology and structure of acorn starches isolated by enzymatic and alkaline methods

Open agriculture, 2021-02, Vol.6 (1), p.37-46

2021

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Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil

Journal of food engineering, 2012-05, Vol.110 (2), p.190-199

2012

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Chestnut and acorn starch properties affected by isolation methods

Die Stärke, 2010-08, Vol.62 (8), p.421-428

2010

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Inulin potential for encapsulation and controlled delivery of Oregano essential oil

Food hydrocolloids, 2013-12, Vol.33 (2), p.199-206

2013

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Physical characterization of rice starch spherical aggregates produced by spray-drying

Journal of food engineering, 2011-05, Vol.104 (1), p.36-42

2011

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Using a bacterial fucose-rich polysaccharide as encapsulation material of bioactive compounds

International journal of biological macromolecules, 2017-11, Vol.104 (Pt A), p.1099-1106

2017

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Capacidade da farinha de castanha para produção de extrudidos

Revista de ciências agrárias, 2020-03, Vol.43 (1), p.278-297

2020

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Resistance of Rice Varieties to the Stored-Product Insect, Sitophilus zeamais (Coleoptera: Curculionidae)

Journal of economic entomology, 2016-02, Vol.109 (1), p.445-453

2016

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Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours

Food and bioproducts processing, 2012-04, Vol.90 (2), p.284-294

2012

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The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. I. Chestnuts ( Castanea sativa Mill. var. Martainha and Longal) fruits

Food hydrocolloids, 2012-05, Vol.27 (1), p.256-263

2012

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Microencapsulation of oregano essential oil in starch-based materials using supercritical fluid technology

Innovative food science & emerging technologies, 2013-10, Vol.20, p.140-145

2013

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Olive oil flavoured by the essential oils of Mentha × piperita and Thymus mastichina L

Food quality and preference, 2004-07, Vol.15 (5), p.447-452

2004

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Starch isolation from chestnut and acorn flours through alkaline and enzymatic methods

Food and bioproducts processing, 2012-04, Vol.90 (2), p.309-316

2012

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Oxidative stability of olive oil flavoured by Capsicum frutescens supercritical fluid extracts

European journal of lipid science and technology, 2006-05, Vol.108 (5), p.421-428

2006

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The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours

Journal of food engineering, 2009-02, Vol.90 (3), p.325-332

2009

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The effect of starch isolation method on physical and functional properties of Portuguese nut starches. II. Q. rotundifolia Lam. and Q. suber Lam. acorns starches

Food hydrocolloids, 2013-01, Vol.30 (1), p.448-455

2013

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Thermal properties of gluten proteins of two soft wheat varieties

Food chemistry, 2005-12, Vol.93 (3), p.459-465

2005

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A differential scanning calorimetry study of different lupin species meals

European food research & technology, 2002-10, Vol.215 (4), p.317-321

2002

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DSC as a tool to assess physiological evolution of apples preserved by edibles coatings

Food chemistry, 2007, Vol.102 (2), p.475-480

2007

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Metabolic response to combined mild heat pre-treatments and modified atmosphere packaging on fresh-cut peach

European food research & technology, 2006-02, Vol.222 (3-4), p.217-222

2006

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Use of mild heat pre-treatments for quality retention of fresh-cut ‘Rocha’ pear

Postharvest biology and technology, 2003, Vol.30 (2), p.153-160

2003

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Sensory and chemical evaluation of Thymus zygis L. essential oil and compressed CO₂ extracts

European food research & technology, 2002-03, Vol.214 (3), p.207-211

2002

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Olive oil flavoured by the essential oils of Mentha x piperita and Thymus mastichina L

Food quality and preference, 2004-07, Vol.15 (5), p.447-452

2004

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The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours

Journal of food engineering, 2008, Vol.90 (3), p.325-332

2008

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Morphology and structure of chestnut starch isolated by alkali and enzymatic methods

Morphology and structure of acorn starches isolated by enzymatic and alkaline methods

Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil

Chestnut and acorn starch properties affected by isolation methods

Inulin potential for encapsulation and controlled delivery of Oregano essential oil

Physical characterization of rice starch spherical aggregates produced by spray-drying

Using a bacterial fucose-rich polysaccharide as encapsulation material of bioactive compounds

Capacidade da farinha de castanha para produção de extrudidos

Resistance of Rice Varieties to the Stored-Product Insect, Sitophilus zeamais (Coleoptera: Curculionidae)

Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours

The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. I. Chestnuts ( Castanea sativa Mill. var. Martainha and Longal) fruits

Microencapsulation of oregano essential oil in starch-based materials using supercritical fluid technology

Olive oil flavoured by the essential oils of Mentha × piperita and Thymus mastichina L

Starch isolation from chestnut and acorn flours through alkaline and enzymatic methods

Oxidative stability of olive oil flavoured by Capsicum frutescens supercritical fluid extracts

The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours

The effect of starch isolation method on physical and functional properties of Portuguese nut starches. II. Q. rotundifolia Lam. and Q. suber Lam. acorns starches

Thermal properties of gluten proteins of two soft wheat varieties

A differential scanning calorimetry study of different lupin species meals

DSC as a tool to assess physiological evolution of apples preserved by edibles coatings

Metabolic response to combined mild heat pre-treatments and modified atmosphere packaging on fresh-cut peach

Use of mild heat pre-treatments for quality retention of fresh-cut ‘Rocha’ pear

Sensory and chemical evaluation of Thymus zygis L. essential oil and compressed CO₂ extracts

Olive oil flavoured by the essential oils of Mentha x piperita and Thymus mastichina L

The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours

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