Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Diogo Castelo‐Branco"'
Autor:
Carmo Serrano, Margarida Sapata, Diogo Castelo-Branco, Ana Tasso, António Marques, Cláudia Viegas, Diogo Figueira, Norton Komora
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionMayonnaise, mustard, and ketchup are table sauces enjoyed worldwide, adding flavour and texture to many dishes. However, these products often contain high sodium content, which contributes to health issues such as high blood pressure and
Externí odkaz:
https://doaj.org/article/1e3dfaebabff48588f201b05bf3312cb
Autor:
Sofia F. Reis, Pedro A. R. Fernandes, Vítor J. Martins, Sara Gonçalves, Luís P. Ferreira, Vítor M. Gaspar, Diogo Figueira, Diogo Castelo-Branco, João F. Mano, Manuel A. Coimbra, Elisabete Coelho
Publikováno v:
Molecules, Vol 28, Iss 8, p 3540 (2023)
Brewer’s spent yeast (BSY) mannoproteins have been reported to possess thickening and emulsifying properties. The commercial interest in yeast mannoproteins might be boosted considering the consolidation of their properties supported by structure/f
Externí odkaz:
https://doaj.org/article/9231f3fbd5904a9abcfc0e23486e5021
Autor:
Ana Catarina Ribeiro, Sara Simões, Rosa Perez‐Gregorio, Susana Soares, Diogo Figueira, Diogo Castelo Branco, Ana Tasso, Anabela Raymundo, Nuno Mateus, Victor Freitas
Publikováno v:
International Journal of Food Science & Technology. 58:3337-3348
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ced4e475efd2ca7d50ecbc4c06aec60
https://doi.org/10.1111/ijfs.16289
https://doi.org/10.1111/ijfs.16289
Autor:
Marta Cabrita, Sara Simões, Estefanía Álvarez‐Castillo, Diogo Castelo‐Branco, Ana Tasso, Diogo Figueira, Antonio Guerrero, Anabela Raymundo
Publikováno v:
International Journal of Food Science & Technology. 58:406-422
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4e05406c2eef1cb68c5462bbb7ab7f4
https://doi.org/10.1111/ijfs.15963
https://doi.org/10.1111/ijfs.15963
Autor:
Alejandra Acevedo-Fani, Carina Almeida, M.D. Alvarez, Vitor D. Alves, C. Anandharamakrishnan, Juan-Carlos Arboleya, Elham Assadpour, Pedro E.D. Augusto, Eneko Axpe, Julliane Carvalho Barros, Ana I. Bourbon, Maria Elisa Caetano-Silva, Gisandro Reis Carvalho, L. Castañeda Florez, Diogo Castelo-Branco, Fabiola Castillo, Elisabete Coelho, S. Cofrades, Manuel A. Coimbra, Luís Miguel Cunha, Adriano G. da Cruz, Guilherme de Figueiredo Furtado, Cristian Dima, Duc Toan Do, Mirian dos Santos, Juliana Domingues dos Santos Carvalho, Didier Dupont, L.A. Espinosa Sandoval, Gabriela Feltre, Pedro A.R. Fernandes, Diogo Figueira, Ana Frias, Pablo Fuciños, Takahiro Funami, A. García Figueroa, Ana Gomes, Daniela A. Gonçalves, Joana Gonçalves, Miriam Dupas Hubinger, Ricardo Isaías, Seid Mahdi Jafari, Mirian T.K. Kubo, Alessandra Massa, David J. McClements, Olivia Ménard, J.A. Moses, Ana Pinto Moura, Makoto Nakauma, Clarisse Nobre, Cláudia Nunes, Lorenzo Miguel Pastrana Castro, Ana Rita Peixoto, Ricardo Nuno Pereira, Manuela Pintado, A.M. Polanía Rivera, Marise Aparecida Rodrigues Pollonio, Miguel Ângelo Parente Ribeiro Cerqueira, Célia Rocha, Rui M. Rodrigues, Meliza Lindsay Rojas, Debashree Roy, Claudia Sánchez, Ana Sanches Silva, Harjinder Singh, D. Subhasri, Ana Tasso, José A. Teixeira, Paula Teixeira, Andrea Paola Rodriguez Triviño, Antonio A. Vicente
Publikováno v:
Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being ISBN: 9780323855136
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32e0aa4d6ac98d49b90fa41162a62929
https://doi.org/10.1016/b978-0-323-85513-6.09986-2
https://doi.org/10.1016/b978-0-323-85513-6.09986-2
Autor:
null Ana Catarina Ribeiro, null Sara Simões, null Rosa Perez‐Gregorio, null Susana Soares, null Diogo Figueira, null Diogo Castelo Branco, null Ana Tasso, null Anabela Raymundo, null Nuno Mateus, null Victor Freitas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00f0e767747d4244819804c94af797fc
https://doi.org/10.1111/ijfs.16289/v2/response1
https://doi.org/10.1111/ijfs.16289/v2/response1
Autor:
null Marta Cabrita, null Sara Simões, null Estefanía Álvarez‐Castillo, null Diogo Castelo‐Branco, null Ana Tasso, null Diogo Figueira, null Antonio Guerrero, null Anabela Raymundo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a58bdb347fc8ce5972313100eb02eef7
https://doi.org/10.1111/ijfs.15963/v2/response1
https://doi.org/10.1111/ijfs.15963/v2/response1
Autor:
Ana Gomes, Ana I. Bourbon, Ana Rita Peixoto, Ana Sanches Silva, Ana Tasso, Carina Almeida, Clarisse Nobre, Cláudia Nunes, Claudia Sánchez, Daniela A. Gonçalves, Diogo Castelo-Branco, Diogo Figueira, Elisabete Coelho, Joana Gonçalves, José A. Teixeira, Lorenzo Miguel Pastrana Castro, Manuel A. Coimbra, Manuela Pintado, Miguel Ângelo Parente Ribeiro Cerqueira, Pablo Fuciños, Paula Teixeira, Pedro A.R. Fernandes, Vitor D. Alves
Publikováno v:
Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being ISBN: 9780323855136
Over the last years, foods are being tailored in their compositional profiles and structural properties to promote or enhance human health and well-being over and above simple nutrition. In this context, there is a need for a detailed understanding o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa6ca8c3b06ebd27116e7adc4c1ed04d
https://ciencia.ucp.pt/en/publications/aa563645-24f7-41a2-9372-4ae4f0b169b2
https://ciencia.ucp.pt/en/publications/aa563645-24f7-41a2-9372-4ae4f0b169b2