Zobrazeno 1 - 10
of 246
pro vyhledávání: '"Pastrana, Lorenzo M"'
Autor:
Silva, Lúcio, Colussi, Francieli, Martins, Joana T., Vieira, Jorge M., Pastrana, Lorenzo M., Teixeira, José A., Cerqueira, Miguel A., Michelin, Michele
Publikováno v:
In International Journal of Biological Macromolecules November 2024 280 Part 1
Autor:
Pereira, Rui C., Bourbon, Ana I., Azevedo, Ana G., Figueira, Diogo, Castelo-Branco, Diogo, Rocha, Célia, Lima, R. Costa, Cunha, Luís M., Pastrana, Lorenzo M., Cerqueira, Miguel A.
Publikováno v:
In Food Bioscience October 2024 61
Autor:
Vieira, Marta Vinha, Noore, Shaba, Tiwari, Brijesh, O'Donnell, Colm, Gonçalves, Catarina, Pastrana, Lorenzo M., Fuciños, Pablo
Publikováno v:
In Food Chemistry 15 February 2025 465 Part 2
Autor:
Barroso, Noádia G., Martins, Artur J., Júnior, Fernando D.O., Okuro, Paula K., Pereira, Rui C., Vicente, António A., Pastrana, Lorenzo M., Cunha, Rosiane L., Cerqueira, Miguel A.
Publikováno v:
In Food Research International December 2024 197 Part 1
Autor:
Carrillo-Lomelí, Dennise Anahí, Cerqueira, Miguel A., Moo-Huchin, Víctor, Bourbon, Ana I., Souza, Victor G.L., Lestido-Cardama, Antía, Pastrana, Lorenzo M., Ochoa-Fuentes, Yisa M., Hernández-Castillo, F. Daniel, Villarreal-Quintanilla, José Ángel, Jasso de Rodríguez, Diana
Publikováno v:
In Scientia Horticulturae 1 June 2024 332
Autor:
Pinto, Ana M., Pereira, Raquel, Martins, Artur J., Pastrana, Lorenzo M., Cerqueira, Miguel A., Sillankorva, Sanna
Publikováno v:
In International Journal of Biological Macromolecules May 2024 268 Part 2
Autor:
Silva, Pedro M., Neto, Mafalda D., Cerqueira, Miguel A., Rodriguez, Isabel, Bourbon, Ana Isabel, Azevedo, Ana Gabriela, Pastrana, Lorenzo M., Coimbra, Manuel A., Vicente, Antonio A., Gonçalves, Catarina
Publikováno v:
In International Journal of Biological Macromolecules February 2024 259 Part 2
Autor:
Oliveira, Sara M, Gruppi, Alice, Vieira, Marta V., Souza, Gabriela M., Vicente, António A., Teixeira, José A. C., Fuciños, Pablo, Spigno, Giorgia, Pastrana, Lorenzo M.
The antioxidant activity of baked foods is of utmost interest when envisioning enhancing their health benefits. Incorporating functional ingredients is challenging since their bioactivity naturally declines during baking. In this study, 3D food print
Externí odkaz:
http://arxiv.org/abs/2010.14385
Autor:
Martins, Artur J., Guimarães, Ana, Fuciños, Pablo, Sousa, Pedro, Venâncio, Armando, Pastrana, Lorenzo M., Cerqueira, Miguel A.
Publikováno v:
In Food Hydrocolloids October 2023 143
Autor:
Marques, Arlete M., Bourbon, Ana I., Rodrigues, Rui M., Teixeira, José A., Pastrana, Lorenzo M., Cerqueira, Miguel A.
Publikováno v:
In Food Hydrocolloids September 2023 142