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Issue Date
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2011
Effect of high hydrostatic pressure on antioxidant activity, colour, and anthocyanin content of red wine
Santos, M. C.
;
Rodrigues, A.
;
Rodrigues, C.
;
Teixeira, N.
;
de Freitas, V.
;
Saraiva, J. A.
;
Nunes, C.
;
Coimbra, M. A.
conferenceObject
2010
Use of high pressure to increase the content of xanthohumol in beer wort
Santos, M. da C.
;
Domingues, F. M.
;
Cruz, J. M.
;
Saraiva, J. A.
conferenceObject
2010
Conteúdo em flavonóides e fenóis totais e actividade antioxidante de extractos de lúpulo obtidos sob alta pressão
Melo, M. N.
;
Costa, D. D.
;
Santos, M. C.
;
Oliveira, V.
;
Saraiva, J. A.
;
Cunha, Â.
;
Almeida, A.
conferenceObject
2010
Integration of statistics and food process engineering: Assessing the uncertainty of thermal processing and shelf-life estimations
Torres, J. A.
;
Chotyakul, N.
;
Velazquez, G.
;
Saraiva, J. A.
;
Lamela, C. Pérez
conferenceObject
2011
Enhancement of rate and extension of enzymatic hydrolysis of cellulose by high pressure pre-treatments
Ferreira, A. R. F. C.
;
Figueiredo, A. B.
;
Evtuguin, D. V.
;
Saraiva, J. A.
conferenceObject
2010
High pressure as a new reaction condition for enzymes activity - case study on cellulase in the presence on an ionic liquid
Salvador, Â. C.
;
Santos, M. da C.
;
Saraiva, J. A.
conferenceObject
2011
Effect of high pressure on microorganism’s growth, antioxidant capacity, and wine colour
Santos, M. C.
;
Rodrigues, A.
;
Rodrigues, C.
;
Mendo, S.
;
Saraiva, J. A.
;
Nunes, C.
;
Coimbra, M. A.
conferenceObject
2014
Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor
Santos, M. D.
;
Saraiva, J. A.
;
Gomes, M. T. S. R.
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Rodrigues, C.
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