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Resultados 1-10 de 87.
Registos:
DataTítuloAutor(es)TipoAcesso
2008Intron phase analysis for Bjerkandera sp. versatile peroxidase geneMoreira, P. R.; Malcata, F. X.; Duarte, J. C.conferenceObjectopenAccess
2006Effect of alternative technological methodologies on the yeast profile in Serra da Estrela cheeseGarcía-Fontán, M. C.; Tavaria, F.; Reis, P.; Pintado, M. M. E.; Malcata, F. X.articleopenAccess
Ago-2004Influence of the coagulant level on early proteolysis in ovine cheese-like systems made with sterilized milk and Cynara cardunculusSilva, S. V.; Malcata, F. X.articleopenAccess
2006Molecular characterization of peptides released from beta-lactoglobulin and alpha-lactalbumin via cardosins A and BBarros, R. M.; Malcata, F. X.articleopenAccess
2006Glycolysis and proteolysis in Portuguese model cheeses: role of isolated lactic acid bacteria and coagulantPereira, C. I.; Gomes, E. O.; Gomes, A. M. P.; Malcata, F. X.articlerestrictedAccess
2010How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model portuguese cheeses manufactured from several milk sources and two alternative coagulantsPereira, C. I.; Neto, D. M.; Capucho, J. C.; Gião, M. S.; Gomes, A. M. P.; Malcata, F. X.articlerestrictedAccess
2003Effect of various growth media upon survival during storage of freeze-dried Enterococcus faecalis and Enterococcus duransCarvalho, A.S.; Silva, J.; Ho, P.; Teixeira, P.; Malcata, F. X.; Gibbs, P.articleopenAccess
1997Secondary proteolysis in Serra cheese during ripening and throughout the cheese-making seasonMacedo, Angela C.; Malcata, F. X.articleopenAccess
1997Does thermodynamics improve processing when chemical reaction is integrated with physical separation in binary ideal mixtures?Paiva, A. L.; Malcata, F. X.articleopenAccess
1997Changes of lactose, lactic acid, and acetic acid contents in Serra cheese during ripeningMacedo, Angela C.; Malcata, F. X.articleopenAccess