Francisco Xavier Malcata
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Chemistry Biology
Francisco Xavier Malcata's Degrees
- PhD Chemical Engineering University of Lisbon
- Masters Biotechnology University of Coimbra
- Bachelors Chemistry University of Porto
Why Is Francisco Xavier Malcata Influential?
(Suggest an Edit or Addition)Francisco Xavier Malcata's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Microalgal Reactors: A Review of Enclosed System Designs and Performances (2006) (823)
- Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics (1999) (678)
- Enhanced CO(2) fixation and biofuel production via microalgae: recent developments and future directions. (2010) (574)
- Advances and perspectives in using microalgae to produce biodiesel (2011) (556)
- Microalgae as Sources of Carotenoids (2011) (479)
- Bioreactors with immobilized lipases: state of the art. (1996) (452)
- Caseins as source of bioactive peptides (2005) (417)
- Light requirements in microalgal photobioreactors: an overview of biophotonic aspects (2010) (414)
- Relevant factors for the preparation of freeze-dried lactic acid bacteria (2004) (353)
- Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom (2013) (351)
- Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom (2013) (351)
- Invited review: physiological properties of bioactive peptides obtained from whey proteins. (2010) (298)
- Microalgae as sources of high added‐value compounds—a brief review of recent work (2011) (280)
- Metal uptake by microalgae: Underlying mechanisms and practical applications (2012) (256)
- Kinetics and mechanisms of reactions catalysed by immobilized lipases. (1992) (231)
- Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions (2011) (204)
- Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features. (2007) (200)
- Valorisation of natural extracts from marine source focused on marine by-products: A review (2010) (198)
- Plant serine proteases: biochemical, physiological and molecular features. (2005) (185)
- Survival of Lactobacillus delbrueckii ssp. bulgaricus Following Spray-Drying (1995) (180)
- Effects of Various Sugars Added to Growth and Drying Media upon Thermotolerance and Survival throughout Storage of Freeze‐Dried lactobacillus delbrueckii ssp. bulgaricus (2008) (180)
- Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives (2012) (179)
- Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties (2012) (169)
- Potential Industrial Applications and Commercialization of Microalgae in the Functional Food and Feed Industries: A Short Review (2019) (168)
- Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity (2007) (162)
- Microalgae and biofuels: a promising partnership? (2011) (150)
- Nutritional Value and Uses of Microalgae in Aquaculture (2012) (135)
- Growth enhancement of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki by milk hydrolyzates. (1998) (133)
- Microbiological profile in Serra ewes' cheese during ripening (1995) (132)
- Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation. (1998) (128)
- Novel whey-derived peptides with inhibitory effect against angiotensin-converting enzyme: In vitro effect and stability to gastrointestinal enzymes (2011) (128)
- Review: Technology, Chemistry and Microbiology of Whey Cheeses (2001) (124)
- Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds (2012) (123)
- Incorporation and survival of Bifidobacterium sp. strain Bo and Lactobacillus acidophilus strain Ki in a cheese product (1995) (120)
- Microbiological and rheological studies on Portuguese kefir grains (1996) (119)
- Survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectants (2002) (114)
- Ultrahigh-sensitivity temperature fiber sensor based on multimode interference. (2012) (113)
- Microalgae: An alternative as sustainable source of biofuels? (2012) (112)
- Structural and Functional Stabilization of L‐Asparaginase via Multisubunit Immobilization onto Highly Activated Supports (2001) (110)
- Changes in Lipid Class and Fatty Acid Composition of Cultures of Pavlova lutheri, in Response to Light Intensity (2010) (109)
- Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese. (2012) (109)
- Anti-Inflammatory Activity of Chitooligosaccharides in Vivo (2010) (108)
- Optimization of ω-3 fatty acid production by microalgae: crossover effects of CO2 and light intensity under batch and continuous cultivation modes (2005) (108)
- A Review of Palladium-Based Fiber-Optic Sensors for Molecular Hydrogen Detection (2012) (105)
- Microbiology and biochemistry of cheeses with Appélation d'Origine Protegée and manufactured in the Iberian Peninsula from ovine and caprine milks. (2000) (104)
- Bioactive peptides in ovine and caprine cheeselike systems prepared with proteases from Cynara cardunculus. (2006) (104)
- Fatty acid composition of several wild microalgae and cyanobacteria, with a focus on eicosapentaenoic, docosahexaenoic and α-linolenic acids for eventual dietary uses (2011) (101)
- Preparation of fatty acid methyl esters for gas-chromatographic analysis of marine lipids: insight studies. (2005) (101)
- The technology, chemistry, and microbiology of Serra Cheese: a review (1993) (100)
- Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior (2011) (99)
- Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules (2011) (97)
- Lipid class composition of the microalga Pavlova lutheri: eicosapentaenoic and docosahexaenoic acids. (2003) (97)
- Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening (2000) (95)
- Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics (2014) (93)
- Simultaneous effect of irradiance and temperature on biochemical composition of the microalga Pavlova lutheri (2009) (93)
- Effect of particle size upon the extent of extraction of antioxidant power from the plants Agrimonia eupatoria, Salvia sp. and Satureja montana (2009) (92)
- Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract (2005) (91)
- The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices (2011) (90)
- Amino acid catabolism and generation of volatiles by lactic acid bacteria. (2002) (89)
- Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms (2008) (89)
- Advances in the role of a plant coagulant (Cynara cardunculus) in vitro and during ripening of cheeses from several milk species (2002) (88)
- Antioxidant activity of sugar molasses, including protective effect against DNA oxidative damage. (2007) (86)
- Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food (2017) (85)
- Comparison of plant and animal rennets in terms of microbiological, chemical, and proteolysis characteristics of ovine cheese (1997) (85)
- Toxicity of cadmium and zinc on two microalgae, Scenedesmus obliquus and Desmodesmus pleiomorphus, from Northern Portugal (2011) (84)
- Efficient H2 production via Chlamydomonas reinhardtii. (2011) (84)
- Survival of probiotic microbial strains in a cheese matrix during ripening: Simulation of rates of salt diffusion and microorganism survival (1998) (83)
- Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria (2003) (82)
- Cadmium Removal by Two Strains of Desmodesmus pleiomorphus Cells (2010) (81)
- Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva (2000) (80)
- Effect of various growth media upon survival during storage of freeze‐dried Enterococcus faecalis and Enterococcus durans (2003) (79)
- Engineering of/with lipases (1996) (78)
- Use of the microalga Scenedesmus obliquus to remove cadmium cations from aqueous solutions (2009) (78)
- Quantitative and qualitative determination of CLA produced by Bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag+-HPLC techniques (2011) (78)
- Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food). (2015) (78)
- Optimization of ABTS radical cation assay specifically for determination of antioxidant capacity of intracellular extracts of microalgae and cyanobacteria. (2013) (77)
- Antimicrobial activities of microalgae: an invited review (2011) (77)
- Hydrolysis of whey proteins by proteases extracted from Cynara cardunculus and immobilized onto highly activated supports. (2001) (76)
- On the microbiological profile of traditional Portuguese sourdough. (1999) (76)
- Effects of temperature and pH on growth and antioxidant content of the microalga Scenedesmus obliquus (2011) (75)
- Influence of moderate electric fields on gelation of whey protein isolate (2015) (74)
- Microalgal and cyanobacterial cell extracts for use as natural antibacterial additives against food pathogens (2011) (73)
- Optimisation, by response surface methodology, of degree of hydrolysis and antioxidant and ACE-inhibitory activities of whey protein hydrolysates obtained with cardoon extract (2011) (73)
- Volatile Contents of Grape Marcs in Portugal (1996) (70)
- Supercritical fluid extraction of carotenoids and chlorophylls a, b and c, from a wild strain of Scenedesmus obliquus for use in food processing (2013) (70)
- Use of a lipase immobilized in a membrane reactor to hydrolyze the glycerides of butteroil (1991) (70)
- Antioxidant activity of chitooligosaccharides upon two biological systems: Erythrocytes and bacteriophages (2010) (69)
- Studies pertaining to coagulant and proteolytic activities of plant proteases from Cynara cardunculus (2005) (69)
- In vitro screening for anti-microbial activity of chitosans and chitooligosaccharides, aiming at potential uses in functional textiles. (2010) (69)
- Lipase catalyzed modification of milkfat. (1998) (68)
- Increase of the yields of eicosapentaenoic and docosahexaenoic acids by the microalga Pavlova lutheri following random mutagenesis (2003) (68)
- Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese (2003) (68)
- Hydrolysis of butteroil by immobilized lipase using a hollow‐fiber reactor: Part II. Uniresponse kinetic studies (1992) (66)
- Molecular characterisation of a versatile peroxidase from a Bjerkandera strain. (2005) (65)
- Physical effects upon whey protein aggregation for nano-coating production (2014) (65)
- Temperature and strain-independent curvature sensor based on a singlemode/multimode fiber optic structure (2011) (65)
- Relationships Between Storage Conditions of Grape Pomace and Volatile Composition of Spirits Obtained Therefrom (1998) (65)
- Microbiological Characterization of Picante da Beira Baixa Cheese. (1996) (64)
- Quantitative studies on the enzymatic hydrolysis of milk proteins brought about by cardosins precipitated by ammonium sulfate (2001) (63)
- A reflective optical fiber refractometer based on multimode interference (2012) (63)
- Evaluation of the Antioxidant Activity of Cell Extracts from Microalgae (2013) (63)
- Peptide hydrolase system of lactic acid bacteria isolated from Serra da Estrela cheese (2000) (62)
- Proteolysis of Ovine and Caprine Caseins in Solution by Enzymatic Extracts from Flowers of Cynara cardunculus (1998) (62)
- Biotechnological and Pharmacological Applications of Biotoxins and Other Bioactive Molecules from Dinoflagellates (2017) (61)
- Effects of time of grape pomace fermentation and distillation cuts on the chemical composition of grape marcs (1999) (61)
- Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese (2004) (61)
- Volatile free fatty acids as ripening indicators for Serra da Estrela cheese. (2004) (58)
- Effect of Solvent System on Extractability of Lipidic Components of Scenedesmus obliquus (M2-1) and Gloeothece sp. on Antioxidant Scavenging Capacity Thereof (2015) (57)
- Use of Candida rugosa lipase immobilized in a spiral wound membrane reactor for the hydrolysis of milkfat (1992) (56)
- Hydrolysis of butteroil by immobilized lipase using a hollow‐fiber reactor: Part I. Lipase adsorption studies (1992) (55)
- Microbiological characterization of Serra da Estrela cheese throughout its Appellation d'Origine Protégée region. (1998) (55)
- Modelling respiration of packaged fresh-cut "Rocha" pear as affected by oxygen (2010) (55)
- Rubisco mutants of Chlamydomonas reinhardtii enhance photosynthetic hydrogen production (2013) (55)
- Kinetic Modeling of the Autotrophic Growth of Pavlova lutheri: Study of the Combined Influence of Light and Temperature (2008) (54)
- Effect of in vitro digestion upon the antioxidant capacity of aqueous extracts of Agrimonia eupatoria, Rubus idaeus, Salvia sp and Satureja montana (2012) (54)
- H2 Sensing Based on a Pd-Coated Tapered-FBG Fabricated by DUV Femtosecond Laser Technique (2013) (54)
- Acute effect of whey peptides upon blood pressure of hypertensive rats, and relationship with their angiotensin-converting enzyme inhibitory activity. (2012) (53)
- Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria (2011) (52)
- Optimization of modified atmosphere packaging with respect to physicochemical characteristics of Requeijão (2000) (52)
- Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents (2012) (51)
- Effects of Addition of Sucrose and Salt, and of Starvation upon Thermotolerance and Survival During Storage of Freeze‐dried Lactobacillus delbrueckii ssp bulgaricus (2003) (51)
- Application of immobilized enzyme technologies for the textile industry: a review (2011) (51)
- Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents (2012) (51)
- Effects of heavy metals and light levels on the biosynthesis of carotenoids and fatty acids in the macroalgae Gracilaria tenuistipitata (var. liui Zhang & Xia) (2011) (50)
- Identification of molecular species of simple lipids by normal phase liquid chromatography-positive electrospray tandem mass spectrometry, and application of developed methods in comprehensive analysis of low erucic acid rapeseed oil lipids (2006) (49)
- Role of dominant microflora of Picante cheese on proteolysis and lipolysis (1999) (48)
- Lignin transformation by a versatile peroxidase from a novel Bjerkandera sp. strain (2007) (47)
- Microalgal compounds modulate carcinogenesis in the gastrointestinal tract. (2013) (47)
- Effects of chitooligosaccharides on human red blood cell morphology and membrane protein structure. (2008) (46)
- Metabolic relationships between macro- and micronutrients, and the eicosapentaenoic acid and docosahexaenoic acid contents of Pavlova lutheri (2006) (46)
- Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture. (2008) (46)
- In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures (2016) (45)
- Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic amines. (2004) (45)
- Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk (2003) (44)
- Biodiversity and characterization of Staphylococcus species isolated from a small manufacturing dairy plant in Portugal. (2011) (43)
- Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats. (2014) (43)
- Edible Bio-Based Nanostructures: Delivery, Absorption and Potential Toxicity (2015) (42)
- Decolourisation of Remazol Brilliant Blue R via a novel Bjerkandera sp. strain. (2001) (42)
- Enclosed “non-conventional” photobioreactors for microalga production: A review (2020) (42)
- Isolation of a euryhaline microalgal strain, Tetraselmis sp. CTP4, as a robust feedstock for biodiesel production (2016) (41)
- Controlled whey protein hydrolysis using two alternative proteases (1999) (41)
- Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese (1997) (41)
- Manufacture of bioactive peptide-rich concentrates from Whey: Characterization of pilot process (2012) (41)
- Characterization of whey cheese packaged under vacuum. (2000) (41)
- Purification, kinetics and spectral characterisation of a new versatile peroxidase from a Bjerkandera Sp. isolate (2006) (40)
- On the activity and specificity of cardosin B, a plant proteinase, on ovine caseins (1999) (40)
- Determination of the major free fatty acids in milkfat using a three-component mobile phase for HPLC analysis (1990) (40)
- Hydrolysis of caprine and ovine milk proteins, brought about by aspartic peptidases from Silybum marianum flowers (2008) (40)
- Curvature and Temperature Discrimination Using Multimode Interference Fiber Optic Structures—A Proof of Concept (2012) (40)
- Whey Proteins as Source of Bioactive Peptides Against Hypertension (2013) (40)
- Degradation of caseins from milk of different species by extracts of Centaurea calcitrapa (1997) (40)
- Microbiological profile of maize and rye flours, and sourdough used for the manufacture of traditional Portuguese bread. (2012) (40)
- Coimmobilization of L-asparaginase and glutamate dehydrogenase onto highly activated supports. (2001) (39)
- Adsorption of Protein from Several Commercial Lipase Preparations onto a Hollow‐Fiber Membrane Module (1996) (39)
- Chitosan: antimicrobial action upon staphylococci after impregnation onto cotton fabric (2012) (39)
- Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles (2021) (39)
- In vitro evaluation of yacon (Smallanthus sonchifolius) tuber flour prebiotic potential (2015) (39)
- A kinetic model for hydrolysis of whey proteins by cardosin A extracted from Cynara cardunculus (2004) (38)
- On‐Line Determination of Biomass in a Microalga Bioreactor Using a Novel Computerized Flow Injection Analysis System (2002) (38)
- Organic acids produced by lactobacilli, enterococci and yeasts isolated from Picante cheese (1999) (37)
- Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of Picante cheese. (1996) (37)
- Bio-based nanocomposites for food packaging and their effect in food quality and safety (2018) (37)
- Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography. (2011) (36)
- Optical refractometer based on large-core air-clad photonic crystal fibers. (2011) (36)
- Effect of culture media on production of polyunsaturated fatty acids by Pavlova lutheri (2000) (36)
- Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese (2000) (35)
- Effect of composition of commercial whey protein preparations upon gelation at various pH values (2012) (35)
- Effect of composition of commercial whey protein preparations upon gelation at various pH values (2012) (35)
- Capacity of simultaneous removal of zinc and cadmium from contaminated media, by two microalgae isolated from a polluted site (2011) (34)
- Changes in the microflora of Serra cheese: Evolution throughout ripening time, lactation period and axial location (1996) (33)
- Comparative biochemical evolution during ripening of bovine, ovine and caprine cheeses manufactured with extracts of flowers of Cynara cardunculus (1997) (33)
- Application of Microalgae Protein to Aquafeed (2015) (33)
- The microstructure and distribution of micro‐organisms within mature Serra cheese (1998) (33)
- Potential use of wool-associated Bacillus species for biodegradation of keratinous materials (2012) (33)
- Flavour development via lipolysis of milkfats: changes in free fatty acid pool (2007) (33)
- On the microbiology of Serra da Estrela cheese: geographical and chronological considerations (2000) (32)
- Hydrolysis of ovine, caprine and bovine whey proteins by trypsin and pepsin (2000) (32)
- Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor (2006) (32)
- Integration of reaction and separation with lipases: An overview☆ (1997) (31)
- Lipolysis in Picante cheese: Influence of milk type and ripening time on free fatty acid profile (1998) (31)
- Lipase-catalyzed acidolysis of butterfat with oleic acid: characterization of process and product (1998) (31)
- Effect of dairy farm and milk refrigeration on microbiological and microstructural characteristics of matured Serra da Estrela cheese (2006) (31)
- Sweet whey cheese matrices inoculated with the probiotic strain Lactobacillus paracasei LAFTI® L26 (2008) (30)
- Separation and identification of neutral cereal lipids by normal phase high-performance liquid chromatography, using evaporative light-scattering and electrospray mass spectrometry for detection. (2010) (30)
- Monitoring and identification of bacteria associated with safety concerns in the manufacture of São Jorge, a Portuguese traditional cheese from raw cow's milk. (2008) (30)
- Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins (2001) (30)
- Changes in the major free fatty acids in Serra cheese throughout ripening (1996) (30)
- Modification of butterfat by selective hydrolysis and interesterification by lipase: Process and product characterization (1998) (30)
- Interesterification and Acidolysis of Butterfat with Oleic Acid by Mucor Javanicus Lipase: Changes in the Pool of Fatty Acid Residues (1998) (30)
- Influence of abiotic factors on the antimicrobial activity of chitosan (2013) (30)
- Rapid spectrophotometric determination of nitrates and nitrites in marine aqueous culture media (1998) (30)
- Identification of peptides from ovine milk cheese manufactured with animal rennet or extracts of Cynara cardunculus as coagulant (1998) (29)
- Incorporation and survival of probiotic bacteria in whey cheese matrices (2006) (29)
- Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage (2010) (29)
- Hydrolysis of α-lactalbumin by cardosin A immobilized on highly activated supports (2003) (29)
- Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants (2008) (29)
- Encapsulation of probiotic strains in plain or cysteine‐supplemented alginate improves viability at storage below freezing temperatures (2012) (29)
- Secondary proteolysis in Serra cheese during ripening and throughout the cheese-making season (1997) (28)
- Modeling the kinetics of whey protein hydrolysis brought about by enzymes from Cynara cardunculus. (2002) (28)
- Assessment of safety of enterococci isolated throughout traditional Terrincho cheesemaking: virulence factors and antibiotic susceptibility. (2007) (28)
- Influence of pasteurization of milk and addition of starter cultures on protein breakdown in ovine cheeses manufactured with extracts from flowers of Cynara cardunculus (1996) (28)
- Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids. (2013) (28)
- Lipase-catalyzed modification of butterfat via acidolysis with oleic acid☆ (1997) (28)
- Hydrolysis of butteroil by immobilized lipase using a hollow‐fiber reactor: IV. Effects of temperature (1992) (28)
- Current state of Portuguese dairy products from ovine and caprine milks (2011) (27)
- Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour. (2015) (27)
- THE EFFECT of MODIFIED ATMOSPHERE PACKAGING ON the MICROBIAL ECOLOGY IN REQUEIJÃO, A PORTUGUESE WHEY CHEESE (2000) (27)
- Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods (2007) (27)
- Partial identification of water-soluble peptides released at early stages of proteolysis in sterilized ovine cheese-like systems: influence of type of coagulant and starter. (2005) (26)
- Use of small ruminants’ milk supplemented with available nitrogen as growth media for Bifidobacterium lactis and Lactobacillus acidophilus (1998) (26)
- Microstructure of cheese: Processing, technological and microbiological considerations (2009) (26)
- Incorporation of probiotic bacteria in whey cheese: decreasing the risk of microbial contamination. (2011) (26)
- Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus (2003) (25)
- Technological optimization of the manufacture of Serra Cheese (1997) (25)
- Sensorial and physicochemical quality responses of pears (cv Rocha) to long‐term storage under controlled atmospheres (2004) (25)
- Optimal design on an economic basis for continuous stirred tank reactors in series using michaelis-menten kinetics for ping-pong reactions (1988) (25)
- Food-Grade Enzymes (2011) (25)
- Effect of thermal treatment on the protein profile of whey from ovine and caprine milk throughout lactation (1996) (25)
- Hydrolysis of Caseins By Extracts of Cynara Cardunculus Precipitated by Ammonium Sulfate (2002) (25)
- Kinetics of Lipase-mediated Synthesis of Butyl Butyrate in n -hexane (2002) (25)
- Microalga-Mediated Bioremediation of Heavy Metal–Contaminated Surface Waters (2011) (25)
- Molecular Characterization of Peptides Released from β-Lactoglobulin and α-Lactalbumin via Cardosins A and B (2006) (24)
- Antinociceptive and anti-inflammatory effects of novel dietary protein hydrolysate produced from whey by proteases of Cynara cardunculus (2013) (24)
- Cytotoxicity and genotoxicity of chitooligosaccharides upon lymphocytes. (2011) (24)
- Ripening of ovine milk cheeses: effects of plant rennet, pasteurization, and addition of starter on lipolysis (1997) (24)
- Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant (1997) (24)
- Characterization of Requeijao and technological optimization of its manufacturing process (1996) (24)
- Effect of ripening time and the combination of ewe and goat milk on the microflora of picante cheese (1995) (23)
- Detection and characterization of Listeria monocytogenes in Sao Jorge (Portugal) cheese production. (2006) (23)
- A heuristic approach for the economic optimization of a series of CSTR's performing michaelis–menten reactions (1989) (22)
- Enzymatic activities of non-starter lactic acid bacteria isolated from a traditional Portuguese cheese (2003) (22)
- Comparative Characterization of Whey Protein Concentrates from Ovine, Caprine and Bovine Breeds (1999) (22)
- Effects of extracts of selected medicinal plants upon hepatic oxidative stress. (2010) (22)
- Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: From harvest to packaging (2013) (22)
- Algal spent biomass—A pool of applications (2019) (22)
- Influence of milk source and ripening time on free amino acid profile of Picante cheese (1998) (21)
- Role of adventitious microflora in proteolysis and lipolysis of Serra cheese: preliminary screening (1997) (21)
- Viability of bifidobacterium la ctis and lactobacill us acidophilus in milk: sodium chloride concentration and storage temperature (1998) (21)
- Effect of production factors and ripening conditions on the characteristics of Serra cheese (1997) (21)
- Antiulcerogenic activity of peptide concentrates obtained from hydrolysis of whey proteins by proteases from Cynara cardunculus (2011) (20)
- Influence of bacterial dynamics upon the final characteristics of model Portuguese traditional cheeses. (2010) (20)
- Novel microbial-mediated modifications of wool (2007) (20)
- On the viability of five probiotic strains when immobilised on various polymers (2011) (20)
- Microbiological, biochemical and compositional changes during ripening of São Jorge – a raw milk cheese from the Azores (Portugal) (2009) (20)
- Effect of γ-irradiation upon biogenic amine formation in blue cheese during storage (2011) (20)
- Action of cardosin A from Cynara humilis on ovine and caprine caseinates (2000) (20)
- Hydrolysis of αs- and β-caseins during ripening of Serra cheese (1997) (20)
- Olive paste as vehicle for delivery of potential probiotic Lactobacillus plantarum 33. (2015) (20)
- Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese (2006) (20)
- Effect of temperature on growth, photosynthesis and biochemical composition of Nannochloropsis oceanica, grown outdoors in tubular photobioreactors (2020) (19)
- THE EFFECT of INTERNAL THERMAL GRADIENTS ON the RELIABILITY of SURFACE MOUNTED FULL-HISTORY TIME-TEMPERATURE INDICATORS (1990) (19)
- Effects of preharvest, harvest and postharvest factors on the quality of pear (cv. "Rocha") stored under controlled atmosphere conditions (2004) (19)
- Plant aqueous extracts: Antioxidant capacity via haemolysis and bacteriophage (2010) (18)
- Photobioreactors for cyanobacterial culturing. (2013) (18)
- Changes of Mineral Concentrations in Serra Cheese during Ripening and Throughout the Cheesemaking Season (1997) (18)
- Evaluation of chitoligosaccharides effect upon probiotic bacteria. (2012) (18)
- Ripening-related changes in Serra da Estrela cheese: a stereological study. (2011) (18)
- Stability Of A Commercial Lipase From Mucor Jav Anicus: Kinetic Modelling Of Ph And Temperature Dependencies (1998) (17)
- Purification and characterization of an intracellular aminopeptidase from a wild strain of Lactobacillus plantarum isolated from traditional Serra da Estrela cheese (2003) (17)
- How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model Portuguese cheeses manufactured from several milk sources and two alternative coagulants. (2010) (17)
- Rheological, textural and microstructural features of probiotic whey cheeses (2011) (17)
- Lipase‐Catalyzed Synthesis of Butyl Butyrate by Alcoholysis in an Integrated Liquid‐Vapor System (2003) (17)
- Caseinolytic Activity of Fruit Extract from Opuntia ficus‐indicaon Bovine, Caprine, and Ovine Sodium Caseinates (2001) (16)
- Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme (2016) (16)
- On-line control of light intensity in a microalgal bioreactor using a novel automatic system (2008) (16)
- Comparative catalytic activity of two plant proteinases upon caprine caseins in solution. (2000) (16)
- Use of response surface methodology to optimize protease synthesis by a novel strain of Bacillus sp. isolated from Portuguese sheep wool (2012) (16)
- Technological optimisation of Picante cheese using microbiological, chemical and physical criteria (1999) (15)
- Proteolysis of ovine caseins by cardosin A, an aspartic acid proteinase from Cynara cardunculus L. (1998) (15)
- Optimal design of a series of CSTR's performing reversible reactions catalyzed by soluble enzymes : a theoretical study (1992) (15)
- Assessment and comparison of the properties of biodiesel synthesized from three different types of wet microalgal biomass (2016) (15)
- How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese (1999) (15)
- Hydrolysis of Butteroil by Immobilized Lipase Using a Hollow-Fiber Reactor: Part V. Effects of ph. (1993) (15)
- Assessment of proteolysis and lipolysis in Serra cheese: effects of axial cheese location, ripening time and lactation season (1996) (15)
- Microbial Ecology Dynamics in Portuguese Broa Sourdough (2016) (14)
- Gloeothece sp. as a Nutraceutical Source—An Improved Method of Extraction of Carotenoids and Fatty Acids (2018) (14)
- Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) (14)
- Steam distilled spirits from fermented grape pomace: Review (2000) (14)
- Optimal Design of a Series of CSTR’s for Biochemical Reactions in the Presence of Enzyme Deactivation (1993) (14)
- Effect of different levels of CO2 on the antioxidant content and the polyphenol oxidase activity of Rocha pears during cold storage (2006) (14)
- On the Maximum Conversion of Substrate during Biochemical Reactions Performed by a Series of CSTRs in the Presence of Enzyme Deactivation (1990) (14)
- Enhancement of growth rate and β-galactosidase activity, and variation in organic acid profile of Bifidobacterium animalis subsp. lactis Bb 12. (2009) (14)
- Esterase activities of intracellular extracts of wild strains of lactic acid bacteria isolated from Serra da Estrela cheese (2003) (13)
- Microalgal fatty acids—From harvesting until extraction (2017) (13)
- Anti-Hepatocellular Carcinoma (HepG2) Activities of Monoterpene Hydroxy Lactones Isolated from the Marine Microalga Tisochrysis Lutea (2020) (13)
- A Review on Adventitious Lactic Acid Bacteria from Table Olives (2020) (13)
- Comparison of the performance of integrated and sequential reaction and separation units in terms of recovery of a desired product (2000) (13)
- Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis (1998) (13)
- Bacterial dynamics in model cheese systems, aiming at safety and quality of Portuguese-style traditional ewe's cheeses. (2009) (13)
- Physicochemical and Sensory Evaluation of ‘Rocha’ Pear Following Controlled Atmosphere Storage (2003) (12)
- Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua) (2011) (12)
- Process integration involving lipase-catalyzed ester synthesis reactions (1994) (12)
- Supplemented state diagram for sucrose from dynamic mechanical thermal analysis (2002) (12)
- The Portuguese Paradox: why do some inhabitants of Portugal appear to live so long when their diet is based on whey cheese? (2012) (12)
- Artisanal Pico cheese as reservoir of Enterococcus species possessing virulence and antibiotic resistance properties: implications for food safety (2020) (12)
- Neutral Lipids in Free, Bound, and Starch Lipid Extracts of Flours, Sourdough, and Portuguese Sourdough Bread Determined by NP-HPLC-ELSD (2011) (11)
- Behavior of the complex micro-ecology in maize and rye flour and mother-dough for Broa throughout storage (2016) (11)
- Production of Polysaccharide by Rahnella aquatilis with Whey Feedstock (1999) (11)
- Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking (2012) (11)
- Effects of different ripening procedures on the final characteristics of Picante cheese (1998) (11)
- Growth and bioactivity of two chlorophyte (Chlorella and Scenedesmus) strains co-cultured outdoors in two different thin-layer units using municipal wastewater as a nutrient source (2021) (11)
- Starting D-optimal designs for batch kinetics studies of enzyme-catalyzed reactions in the presence of enzyme deactivation. (1992) (11)
- Hydrolysis of butteroil by immobilized lipase using a hollow‐fiber reactor: Part III. Multiresponse kinetic studies (1992) (11)
- Marine Macro- and Microalgae (2018) (11)
- Does thermodynamics improve processing when chemical reaction is integrated with physical separation in binary ideal mixtures (1997) (11)
- Technological optimization of manufacture of probiotic whey cheese matrices. (2011) (11)
- Effect of probiotic co-cultures on physico-chemical and biochemical properties of small ruminants’ fermented milk (2017) (11)
- Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources (2011) (10)
- Search for novel proteolytic enzymes aimed at textile and agro-industrial applications: An overview of current and novel approaches (2012) (10)
- Reversible reaction and diffusion within a porous catalyst slab (1997) (9)
- Changes of lactose, lactic acid, and acetic acid contents in Serra cheese during ripening (1997) (9)
- Note: How Do Processing Conditions Affect the Microflora of the Sweet Pomace of White Grapes from Vinho Verde? (1995) (9)
- Efficiency of purification methods on the recovery of exopolysaccharides from fermentation media. (2020) (9)
- Processing Methodologies of Wet Microalga Biomass Toward Oil Separation: An Overview (2021) (9)
- Relationship between solubility of freeze-dried skim milk and death of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus during storage (2007) (9)
- Development of a chemically defined medium for growth of Bifidobacterium animalis (2003) (9)
- CSTR´s in biochemical reactions an optimization problem (1989) (9)
- Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product (2017) (9)
- Optimal temperature and concentration profiles in a cascade of CSTR's performing Michaelis-Menten reactions with first order enzyme deactivation (1993) (9)
- Effect of the incorporation of salted additives on probiotic whey cheeses (2015) (9)
- Integrated vs. sequential reaction and separation : contributions for a global analysis (1999) (9)
- Optimum temperature policy for batch reactors performing biochemical reactions in the presence of enzyme deactivation (1993) (9)
- Survival of potentially probiotic enterococci in dairy matrices and in the human gastrointestinal tract (2012) (8)
- Light-emitting diodes—a plus on microalgae biomass and high-value metabolite production (2020) (8)
- Decreases in molecularity promote conversion when reactions are catalyzed by enzymes immobilized in slab-shaped beads (1999) (8)
- Fatty Acid Composition of Non-Starch and Starch Neutral Lipid Extracts of Portuguese Sourdough Bread (2012) (8)
- Technology, chemistry and microbiology of whey cheeses: Review. (2001) (8)
- Neutral lipids in non‐starch lipid and starch lipid extracts from Portuguese sourdough bread (2010) (8)
- MICROSTRUCTURAL ANALYSIS OF FRESH-CUT RED BELL PEPPER ( CAPSICUM ANNUUM L . ) FOR POSTHARVEST QUALITY OPTIMIZATION (2005) (8)
- Hydrolysis of butteroil by immobilized lipase using a hollow-fiber reactor: part VI. Multiresponse analyses of temperature and pH effects (1993) (8)
- Determination of antioxidant capacity using the biological system bacteriophage P22/bacterium Salmonella typhimurium. (2009) (8)
- Application of controlled and modified atmospheres for the preservation of postharvest quality in fresh fruits and vegetables (2003) (7)
- Microalgae-based unsaponifiable matter as source of natural antioxidants and metal chelators to enhance the value of wet Tetraselmis chuii biomass (2016) (7)
- Role of Natural Fermented Olives in Health and Disease (2016) (7)
- Functional dairy foods - an overview (2005) (7)
- Rheological characterization under shear of a fraction of polymer produced via fermentation of whey-related media by Rahnella aquatilis (1998) (7)
- Is Genetic Engineering a Route to Enhance Microalgae-Mediated Bioremediation of Heavy Metal-Containing Effluents? (2022) (7)
- Use of Convective Flow to Enhance the Effectiveness Factor of Poroys Slab-Shaped Beads with Immobilized Enzyme (1996) (6)
- Changes in biogenic amine contents throughout storage of canned fish products (2014) (6)
- OPTIMIZING A LACTIC FERMENTATION of SLICED CARROTS (1995) (6)
- Building on scientific excellence via sharing of scientific expertise – The case study of food safety (2008) (6)
- Cobrançosa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation (2022) (6)
- Exploration of marine genus Chroococcidiopsis sp.: a valuable source for antioxidant industry? (2021) (6)
- Effect of time and temperature of fermentation on the microflora of grape pomace (2000) (6)
- Cascading Reactor-Separator Sets Reduces total Processing Time for Low Yield Michaelis-Menten Reactions: Model Predictions (1998) (6)
- Modelling the transport of lactic acid, sodium chloride and reducing sugars in carrot slices submerged in brines-Part I. Univariate approach (1996) (6)
- Medium factors affecting extracellular protease activity by Bacillus sp. HTS 102—A novel wild strain isolated from Portuguese merino wool (2013) (6)
- BIFIDOBACTERIUM SPP AND LACTOBACILLUS ACIDOPHILUS: BIOLOGICAL AND THERAPUTICAL REVALANT FOR USE A PROBIOTICS (1999) (6)
- Work environment and occupational risk assessment for small animal Portuguese veterinary activities (2018) (6)
- Edible packaging for dairy products (2016) (5)
- Lipid accumulation in selected Tetraselmis strains (2019) (5)
- Whey and whey powders: fermentation of whey (2016) (5)
- Cheese: processing and sensory properties (2016) (5)
- Microstructural analysis of fresh-cut red bell pepper (Capsicum annuumL.) aiming at postharvest quality optimization (2005) (5)
- Effect of whey protein purity and glycerol content upon physical properties of edible fi lms manufactured therefrom (2012) (5)
- How performance of integrated systems of reaction and separation relates to that of parallel and sequential configurations (2000) (5)
- Cheese: types of cheeses - soft (2016) (5)
- Whey and Whey Powders: Protein Concentrates and Fractions (2016) (5)
- Studies on genetic variants of α‐lactalbumin and β‐lactoglobulin from milk of native Portuguese ovine and caprine breeds (1999) (5)
- On the optimum distribution of enzyme feed in a cascade of CSTR's performing an enzyme-catalyzed reaction with deactivation (1996) (5)
- To what extent is a constant volume design worse than a minimum volume design for a series of CSTR's? (1995) (5)
- Strategy for the simulation of batch reactors when the enzyme-catalyzed reaction is accompanied by enzyme deactivation (1994) (5)
- Cyanobacterial pigments: photosynthetic function and biotechnological purposes (2022) (5)
- Applications of Spent Biomass (2014) (5)
- The effect of the level of micromixing on the optimal design of cstr's performing michaëlis-menten reactions (1990) (5)
- Cheese: chemistry and microbiology (2016) (5)
- Whey and Whey Powders, Principles and Applications of Dialysis (2016) (5)
- Semi-hard Cheeses (2017) (4)
- Assessing the validity of the unireactant lumped approximation in multireactant systems following first-order kinetics (1991) (4)
- Synechocystis salina: potential bioactivity and combined extraction of added-value metabolites (2021) (4)
- Cost minimization in the predesign of an enzymatic CSTR: an overall approach (1995) (4)
- Assessment of autochthonous lactic acid bacteria as starter cultures for improved manufacture of Pico cheese using a cheese model (2022) (4)
- Challenges and prospects for sustainable microalga-based oil: A comprehensive review, with a focus on metabolic and genetic engineering (2022) (4)
- Soft Cheeses (with Rennet) (2017) (4)
- Characterization of forced oxidation of sardine oil: Physicochemical data and mathematical modeling (1999) (4)
- Wool-associated proteolytic bacteria, isolated from Portuguese Merino breed (2013) (4)
- Changes in the pool of free fatty acids in ovine, bovine and caprine milk fats, effected by viable cells and cell-free extracts of Lactococcus lactis and Debaryomyces vanrijiae (2007) (4)
- Simulation of the mass transfer behaviour of individual gas bubbles undergoing fast chemical stripping using the jet stream model (1991) (4)
- Multisubstrate Michaëlis-Menten kinetics: Explicit dependence of substrate concentration on time for batch reactors (1994) (4)
- Fate of Nitrogen During Metabolism of Whey Lactose by Rahnella aquatilis (1999) (4)
- Bioactive Carotenoids from Microalgae (2013) (4)
- Double surface-renewal model for the prediction of mass transfer rates during bubble formation with instantaneous reaction on the liquid side (1988) (4)
- Integration of Reaction and Separation with Lipases (1996) (4)
- Contribution of Specific Adventitious Microorganisms toward Evolution of Sugar and Organic Acid Profiles throughout Ripening of Model Portuguese Cheeses (2008) (4)
- On the Theoretical Determination of Optimal Times for Biomass Production in Batch Cultures of Aggregate‐Forming Cells (1993) (4)
- ADSA Foundation Scholar Award. Critical issues affecting the future of dairy industry: individual contributions in the scope of a global approach. (1999) (3)
- On the approximate analytical solution of a problem of optimization in the field of immobilized enzymes (1991) (3)
- Pathogenic, Commensal and Beneficial Microorganisms in Foods (2007) (3)
- The effect of substrate-dependent enzyme deactivation on the effectiveness factor of a slab-shaped bead (1996) (3)
- Microalgae as a Source of Pigments: Extraction and Purication Methods (2016) (3)
- Improvements in small scale artisanal cheesemaking via a novel mechanized apparatus (2007) (3)
- Proteolysis and Biogenic Amine Formation in Sterilized Edam‐Type Curd Slurry Inoculated with Probiotic Strains (2015) (3)
- Tradition versus modernism in cheesemaking technology: a Portuguese case study encompassing plant coagulant, non-bovine milks and adventitious microflora. (2010) (3)
- β-Lactoglobulin microparticles obtained by high intensity ultrasound as a potential delivery system for bioactive peptide concentrate (2017) (3)
- Activity of adventitious Enterococcus strains on model curdled caprine milk: microbial growth and evolution of concentration of organic acids and lactose throughout time. (2001) (3)
- Polyunsaturated fatty acids and functional foods (1996) (3)
- Cheese: composition and health effects (2016) (3)
- Simple Protocol to Facilitate Students’ Understanding of the Effects of Enzyme Immobilization on Kinetics of Reaction and Mass Transfer (2020) (3)
- Effects of LED lighting on Nannochloropsis oceanica grown in outdoor raceway ponds (2022) (3)
- Determination of the optimum operating time for batch isothermal performance of enzyme-catalyzed multisubstrate reactions (1994) (2)
- Polyunsaturated fatty acids as ingredients for functional foods (2001) (2)
- Hydrogen Production by Microalgae (2013) (2)
- In situ monitoring of chlorophyll a fluorescence in Nannochloropsis oceanica cultures to assess photochemical changes and the onset of lipid accumulation during nitrogen deprivation (2021) (2)
- Cobrançosa Table Olive Fermentation as per the Portuguese Traditional Method, Using Potentially Probiotic Lactiplantibacillus pentosus i106 upon Alternative Inoculation Strategies (2022) (2)
- Modelling growth of, and removal of Zn and Hg by a wild microalgal consortium (2012) (2)
- Edible and biodegradable packaging for food storage (2011) (2)
- In fl uence of moderate electric fi elds on gelation of whey protein isolate (2)
- Application of chitosan in the textile industry to control microbial growth (2009) (2)
- Atomic force microscopy study of the antibacterial effects of chitosans (2008) (2)
- Effects of irradiance of red and blue:red LEDs on Scenedesmus obliquus M2-1 optimization of biomass and high added-value compounds (2021) (2)
- Enhancement of product selectivity via enzyme immobilization in sequential degradation reactions of polymeric substrates (1996) (2)
- Towards a starter culture of Lactobacillus plantarum AFS13: Assessment of more relevant effects for in vitro production and preservation thereof, via fractional factorial design methodology (2020) (2)
- Hydrogen pressure sensor based on a tapered-FBG written by DUV femtosecond laser technique (2012) (2)
- Identification and characterization of antibiotic susceptibility of enterococci isolated from Terrincho cheese (2003) (2)
- Optimization of protein precipitation in acid whey obtained from small ruminant's milk (1996) (2)
- Reactors with Immobilized Lipase (1996) (2)
- Safety of Food and Beverages: Probiotics and Prebiotics (2014) (2)
- HERSIM: a microcomputer program designed to compute the limits of conversion for real homogeneous isothermal enzymic reactors (1987) (2)
- QUANTIFICATION OF CHLOROGENIC ACID AND POLYPHENOL OXIDASE ACTIVITY IN 'ROCHA' PEAR AFTER CA-LONG STORAGE (2003) (2)
- Microstructural changes of 'rocha' pear following storage under controlled atmosphere (2008) (2)
- Temperature- and strain-independent curvature sensor based on multimode interference (2010) (2)
- Economic criteria in the design of cascades of CSTR's for the performance of enzyme-catalyzed reactions (1997) (2)
- 3. Sensory characteristics of cheese (2013) (2)
- Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential (2022) (2)
- Computer aided design of pellets for fixed-bed reactors performing Michaelis-Menten reactions (1987) (1)
- Comparison of Two Processes for Isolation of Exopolysaccharide Produced by Lactobacillus acidophilus (2008) (1)
- Online monitoring of chlorophyll a fluorescence in Nannochloropsis oceanica to assess photochemical changes and the onset of lipid accumulation during nitrogen deprivation (2021) (1)
- Carotenoids from microalgae and cyanobacteria: features, production and applications (2011) (1)
- Carbon dioxide and microalgae: its influence on growth and fatty acid composition of phaeodactylum tricornutum (1998) (1)
- Factorial Optimization of Ultrasound-Assisted Extraction of Phycocyanin from Synechocystis salina: Towards a Biorefinery Approach (2022) (1)
- FIRMNESS OF CARROT SLICES SUBMERGED IN BRINES: EXPERIMENTAL DATA AND MATHEMATICAL MODEL (1996) (1)
- Estimation of the error implicit in modelling multisubstrate biochemical reactions as lumped‐substrate systems (1993) (1)
- Effect of chitosans on skin-borne microorganisms (2007) (1)
- Effect of alternative technological methodologies on the yeast profile in Serra da Estrela cheese (2006) (1)
- Sherwood’s Plot: Fundamental or Empirical? (2020) (1)
- Cheese: Types of Cheeses – Hard (2016) (1)
- Development of a workflow for general protein sequence analysis based on the taverna workbench software (2009) (1)
- Azorean traditional cheesemaking: a case study pertaining to a unique food chain (2011) (1)
- Modelling of a series of continuously stirred tank reactors for thermal processing of liquid foods (2007) (1)
- Some aspects of vegetable pickling processes (1997) (1)
- Revisiting the maximum conversion of substrate in an enzymatic cstr with micromixing considerations (1995) (1)
- Michaelis-Menten kinetics: explicit dependence of substrate concentration on reaction time (1993) (1)
- w-3 fatty acids as functional ingredients: past and future (2003) (1)
- Biological properties of chitosan (2008) (1)
- Light Modulation for Bioactive Pigment Production in Synechocystis salina (2022) (1)
- Volatile composition and quality of fresh-cut Cucumis melo var. cantaloupensis and Inodorus as affected by modified and controlled atmospheres. (2010) (1)
- Seasonal and lactational influences on milk and cheese from organically reared ewes (2006) (1)
- Isolation and screening of yeast strains possessing synthetic dye decolorizing activity (2009) (1)
- Contribution of wild strains of lactic acid bacteria to the typical aroma of an artisanal cheese (2006) (1)
- Cheese: Types of Cheese – Medium (2016) (1)
- Alternative cheesemaking methods with raw ewes' milk - microbiological, chemical, textural and sensory characteristics. (2010) (1)
- The prediction of mass transfer rates during bubble growth in the presence of an instantaneous reaction on the liquid side (1990) (1)
- Microalgae and foods (2006) (1)
- Effect of storage and lyophilization on ovine and caprine casein degradation by extracts of Cynara cardunculus (L.) (1997) (1)
- On the appropriateness of use of a continuous formulation for the modelling of discrete multireactant systems following Michaëlis-Menten kinetics (1994) (1)
- Production and Supply Logistics of Microalgae as an Energy Feedstock (2014) (1)
- Alternative Dairy Products Made With Raw Milk (2019) (1)
- Acidifying and aromatic properties of enterococcus strains in ovine and bovine milks (2004) (1)
- Optical fibre hydrogen sensors based on palladium coatings (2011) (1)
- Characterization of hygiene practices and microbiology of raw milk in São Jorge dairy farms. (2009) (1)
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- An approach to effluent bioremediation: cadmium removal by Desmodesmus pleiomorphus (2009) (0)
- Effects of Temperature, pH, and NaCl Concentration on Biomass and Bioactive Compound Production by Synechocystis salina (2023) (0)
- Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa (2023) (0)
- Comparison of the native microflora of Portuguese broa and that of similar sourdough breads (1998) (0)
- Contributions of maize and rye flours for the microbial ecology of sourdough of a Portuguese traditional sourdough bread (2001) (0)
- Some Thoughts from a Food Science and Technology Educator (2015) (0)
- Production of whey proteins nanosystems by electro-heating for nutraceuticals encapsulation (2014) (0)
- Algal spent biomass - a pool of applications (Cap. 10) (2018) (0)
- Why nature has elected Michaelis‐Menten kinetics for enzymes: a tentative rationale from variational calculus (1997) (0)
- THEORETICAL MODEL FOR VERSATILE PEROXIDASE ISOLATED FROM A Bjerkandera SP. (2005) (0)
- Microalgae as alternative sources of polyunsaturated fatty acids from marine origin (1997) (0)
- Study of virulence factors in Enterococci isolated from cheese (2005) (0)
- Combined influence of intensity of incident light and temperature in the biochemical profiles of Pavlova lutheri (2002) (0)
- Efforts to model microstructure and firmness of 'Rocha' pear, following storage under controlled atmosphere. (2010) (0)
- Effects on texture and microstructure following replacement of manual by mechanical processing, in Serra da Estrela cheesemaking (2002) (0)
- On the enzymatic hydrolysis of whey proteins brought about by cardosin a from Cynara carduncunlus. (2001) (0)
- On the facile determination of nitrate in cultures of microalgae (2001) (0)
- A note on the optimal volumetric flow rate during start up of a BSTR performing a Michaelis-Menten reaction (1988) (0)
- Changes in chemical parameters during breadmaking of broa as compared with commercial cereals and breads. (2001) (0)
- Comparison between sensory descriptors and flavour compounds in an ovine Portuguese traditional cheese (Serra da Estrela) (2006) (0)
- Bibliography and Useful Mathematical Formulae (2020) (0)
- Screening of methods for dry weight biomass determinations in cultures of microalgae (1998) (0)
- Influence of ohmic heating on production of whey protein aggregates (2016) (0)
- Development of a workflow for generic protein sequence analysis using Taverna Workbench software (2009) (0)
- Detection and characterization of Listeria monocytogenes in São Jorge cheesemaking milk, whey, curd, and cheese via phenotypic and genotypic methods (2006) (0)
- Effect of hydrogen ion concentration upon the quality of fresh-cut pear (2008) (0)
- STADEERS: a software package for the statistical design of experiments pertaining to the estimation of parameters in rate expressions that describe enzyme-catalyzed processes (1993) (0)
- Mathematics for Enzyme Reaction Kinetics and Reactor Performance (2020) (0)
- The influence of some abiotic factors on the antimicrobial potential of chitosan (2008) (0)
- Portuguese traditional sourdough, manufactured from maize and rye: long term fermentation. (2000) (0)
- Gloeothece sp.—Exploiting a New Source of Antioxidant, Anti-Inflammatory, and Antitumor Agents (2021) (0)
- Industrial Utilities (2020) (0)
- Table olives - A natural source of health- promoting bioactive nutrients and probiotics (2013) (0)
- On the activity and speci ® city of cardosin B , a plant proteinase , on ovine caseins So ® a (1999) (0)
- Biochemical profiles in the microalga Pavlova lutheri: combined effects of light intensity and temperature (2008) (0)
- Extracts of melon seed as plant coagulant alternatives for bovine milk (2006) (0)
- Microbiological characterization of sourdough and flours for Portuguese traditional maize bread. (1999) (0)
- A unique educational site dealing with the foods of the future (2009) (0)
- Influence of medium buffers on growth of the cyanobacterium Anabaena variabilis AVM13 (2004) (0)
- Design of nanostructures, obtained from assembling of α-lactalbumin and lysozyme upon heat treatment and selective environmental conditions (2014) (0)
- Attempts to identify natural antioxidants bearing DNA protection features, produced by scenedesmus Obliquus (2009) (0)
- Mathematical modelling of the combined influence of temperature and light intensity upon growth of microalgae (2001) (0)
- Development of a Workflow for Protein Sequence Analysis Based on the Taverna Workbench Software (2009) (0)
- Integration of Reaction and Separation with Lipases: An Overview (1997) (0)
- Table olives in Mediterranean regions: economics, sustainability and environmental considerations focused on a traditional food supply chain (2012) (0)
- The effect of dimerization on the heat ability of soluble enzymes (1996) (0)
- A simple interrogation technique for refractive index measurement using multimode interference structure (2011) (0)
- Tolerance of Enterococci to bile salts (2003) (0)
- High added value compounds form codfish processing (2008) (0)
- Screening of cultivation media for microalgal sources of eicosapentaenoic acid (EPA) (1996) (0)
- Lignin transformation: role of a new versatile peroxidase from a Bjerkandera sp. (2005) (0)
- Removal of zinc by a wild strain of the microalga Scenedesmus pleiomorphus (2008) (0)
- Contributions to the molecular characterisation of versatile peroxidase from a novel Bjerkandera strain (2004) (0)
- Alternative formulation of the problem of mass transfer during bubble formation in the presence of an interfacial chemical reaction (1990) (0)
- An important source of coagulating enzymes for cheesemaking: uses of Cynara cardunculus L. (2003) (0)
- Rubisco mutants of Chlamydomonas reinhardtii enhance photosynthetic hydrogen production (2013) (0)
- Introduction: A journey to the world of Enterococcus (2011) (0)
- Rheological characterization, under steady shear, of a polysaccharide (lactan) obtained via fermentation of whey-related media (1997) (0)
- Glycolysis and proteolysis in Portuguese model cheeses: role of isolated lactic acid bacteria and coagulant (2006) (0)
- Hollow fibre modules for CO2 transfer in microalgal cultures (2000) (0)
- Primeras jornadas internacionales de productos lácteos funcionales: Whey cheeses. An old matrix for new functional solutions (2006) (0)
- Development of β-lactoglobulin nanostructures for encapsulation and controlled release of nutraceuticals (2015) (0)
- Nanoencapsulation of quercetin into bio-based nanostructures obtained from assembling of α-lactalbumin and lysozyme (2014) (0)
- Association of riboflavin in whey protein hydrogels produced through application of moderate electric field and cold induced gelation (2014) (0)
- Characterization of high added values compounds in drained water during the codfish (Gadus morhua) salting process (2009) (0)
- Growth and metabolic performance of Scenedesmus pleiomorphus in biphasic bioreactors (2009) (0)
- Optimization of modified atmosphere packaging with respect to physicochemical characteristics of Requeija˜o (2000) (0)
- Food Process Engineering (2020) (0)
- Isolation and identification of a new species of the genus Bjerkandera, Bjerkandera paranensis (2009) (0)
- A note on the optimization of batch distillation times for binary systems (1989) (0)
- Influence of the polarity of the derivatization medium on fatty acid assays in cod liver oil (2001) (0)
- Effects of mercury and zinc on growth of isolated consortia (2004) (0)
- ripening time and lactation season (1995) (0)
- Contributions to the structural characterisation of fungal versatile peroxidases (2005) (0)
- Microstructural and microbiological relationships in matured Serra da Estrela cheese (2001) (0)
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What Schools Are Affiliated With Francisco Xavier Malcata?
Francisco Xavier Malcata is affiliated with the following schools: