Francisco Xavier Malcata

Francisco Xavier Malcata's AcademicInfluence.com Rankings

Chemistry

#2303

World Rank

#3194

Historical Rank

Chemical Engineering

#201

World Rank

#215

Historical Rank

chemistry Degrees

Francisco Xavier Malcata

Biology

#6547

World Rank

#9286

Historical Rank

Biotechnology

#62

World Rank

#63

Historical Rank

Biochemistry

#851

World Rank

#958

Historical Rank

biology Degrees

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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

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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)
Hydrolysis of a ,-and , & caseins Serra cheese during ripening of (2003) (0)
Biovalorization of technical lignins for added-value products and applications (2005) (0)
Strategy reaction for the simulation of batch reactors when the is accompanied by enzyme deactivation (1994) (0)
Polyunsaturated fatty acids as ingredients for nutraceutical foods: suitability of analytical methods for fish oil studies (1995) (0)
Maintenance of axenic culture (2018) (0)
Characterization of β-Lactoglobulin nano-hydrogels formed upon heat treatment and under selective pH range conditions (2013) (0)
Contributions to the understanding of the microbial ecology in a Portuguese traditional sourdough bread (2001) (0)
Membrane Bioreactor with Immobilized Lipase: Modelling and Computational Considerations (1996) (0)
Use of image analysis on cheese sections for microstructural characterization (2003) (0)
On the appropriateness of use of a continuous formulation for the modelling of discrete multireactant systems following Michaëlis–Menten kinetics (1994) (0)
Probiotic Properties of Enterococci – Survival in simulated gastric juice and with bile salts (2003) (0)
Heat removal from heat-sensitive foods: an economic approach to the transient behaviour of finned surfaces (1987) (0)
On the validity of usual approximations in the simulation of instantaneous chemical absorption from single gas bubbles (1993) (0)
On the microbiology of broa de Avintes, a Portuguese traditional sourdough bread. (1999) (0)
Special issue: 12th International Chemical & Biological Engineering Conference - interfacing bio- and chemical engineering (2015) (0)
Metabolic relationships between mineral composition of medium and polyunsaturated fatty acid profile of Pavlova lutheri (2000) (0)
Characterization of Staphylococcus strains collected throughout the production chain of a Ewe's milk cheese dairy plant (2009) (0)
Karlodinium veneficum: Growth optimization, metabolite characterization and biotechnological potential survey (2021) (0)
Sobre a engenharia de lacticínios: probióticos e prebióticos (2009) (0)
Microstructural characterization of Serra cheese using low-vacuum SEM (2001) (0)
Antioxidants from wild plants: sources, features and assays (2011) (0)
Characterisation and Modelling of High Value Natural Compounds Released During the Salting Process of Codfish (Gadus Morhua) (2010) (0)
Molecular characterization of peptides released from beta-lactoglobulin and alpha-lactalbumin via cardosins A and B. (2006) (0)
Combined influence of incident light and temperature in the biochemical profiles of Pavlova lutheri (2002) (0)
Growth, acidification, proteolysis and survival of probiotics Bifidobacterium animalis and Lactobacillus acidophilus in goats milk (2009) (0)
Respiration of fresh-cut cantaloupe melon fruit as a function of packaged oxygen concentration and temperature (2008) (0)
Separation and identification of neutral cereal lipids by normal phase (2010) (0)
Food Process Engineering : Thermal and Chemical Operations (2020) (0)
Method improved for the separation of neutral lipids via high-performance liquid chromatography using evaporative light-scattering detection: analysis of plant oils and flours (2003) (0)
Types of cheese - medium (2016) (0)
Influence of electro-heating on the production of whey protein cold-set hydrogels (2014) (0)
Intron phase analysis for Bjerkandera sp. versatile peroxidase gene (2008) (0)
Multisubstrate Michalis-Menten kinetics: Explicit dependence of substrate concentration on time for (1994) (0)
Rheological behaviour of broa, a portuguese traditional sourdough bread, throughout the storage period (2003) (0)
Complementary Operations (2020) (0)
Toxicological response and capacity of two green microalgae upon exposure to selected organic pollutants (2006) (0)
Journal Nutritional and Food Technology Extra-Virgin Olive Oil: The Importance of Authentication and Quality Control (2019) (0)
Derivatization methods for gas-chromatographic analysis of marine lipids: insight studies (2008) (0)
Characterization of growth, acidification and survival of bifibobacterium animalis and lactobacillus acidophilus in fermented goats milk (2006) (0)
Application of whey protein-based edible coatings to extend shelf-life of fresh-cut «Rocha» pear (2008) (0)
Characterization of micro and nanostructures from β‐lactoglobulin formed upon heat treatment and under selected environmental conditions (2016) (0)
Composition and contents of classes of neutral lipids in free, bound and starch lipid extracts of flour, sourdough and broa (Portuguese Sourdough Bread) (2003) (0)
Microbiological profile in sourdough: evolution during refrigerated storage. (2001) (0)
Selection of buffers for cultivation of Pavlova lutheri (1999) (0)
Survival of potentially probiotic enterococci in the GI tract (2005) (0)
Effect of different levels of CO 2 on the antioxidant content and the polyphenol oxidase activity of ‘ Rocha ’ pears during cold storage (2006) (0)
Microstructural, physicochemical and sensorial effects of pears (cv. Rocha) stored under controlled atmosphere conditions (2003) (0)
Characterisation of a fungal isolate able to decoulorise RBBR dye (1999) (0)
Effect of CA-storage on the physical and sensorial quality of ‘Rocha’ pear (2003) (0)
HYDROLYSIS OF BUTTEROIL BY IMMOBILIZED PART VI. MULTIRESPONSE ANALYSES OF TEMPERATURE AND pH EFFECTS LIPASE USING A HOLLOW-FIBER REACTOR: (1993) (0)
pre-of fermented cereal suspension encapsulated probiotics, symbiotic matrix manufacturing process and corresponding use (2007) (0)
Chemical composition of broa, a Portuguese traditional sourdough bread (2001) (0)
On the Microbiological Profile of Traditional Portuguese Maize Bread (1998) (0)
Moderate Electric Fields – a processing biotechnological tool (2015) (0)
Selectivity of commercial culture media for the endogenous microflora of traditional sourdough bread (1998) (0)
Zinc removal by the microalga Scenedesmus obliquus (2006) (0)
Multimodal interference based on large-core air-clad photonic crystal fibres for simultaneous measurement of multiparameters (2011) (0)
Assessment and comparison of the properties of biodiesel synthesized from three different types of wet microalgal biomass (2015) (0)
Development and characterization of β-lactoglobulin nanohydrogels for bioactive compound delivery (2014) (0)
How performance of a recycle plug flow reactor is optimized for protease-driven autocatalytic reactions (1998) (0)
Mathematical design of continuous, isothermal crystallizers with homogeneous nucleation: a simplified approach (1994) (0)
The effect of porosity on the catalytic performance of constant-mass, spherical beads containing immobilized enzyme (1998) (0)
Antimicrobial Susceptibility of Enterococci Isolated from Terrincho Cheese (2003) (0)
Isolation and characterisation of a new Bjerkandera sp. strain B33/3 peroxidase (2001) (0)
Volatile and quality changes in fresh-cut cantaloupe and honeydew melons stored in modified atmosphere packaging (2009) (0)
Use of blood L-lactate as a prognosis factor for the management of surgical digestive disorders in cattle. (2018) (0)
spp. and Lactobacillus acidophilus: biological, (1999) (0)
Lipid accumulation in selected Tetraselmis strains (2019) (0)
Improving CO fixation (2018) (0)
Separation of neutral lipid classes by high-performance liquid chromatography using light-scattering detection: analysis of vegetable oils and maize flour (2002) (0)
Modelling growth of, and removal of Zn and Hg by a wild microalgal consortium (2012) (0)
Molecular characterisation of a peroxidase from a Bjerkandera sp. (2005) (0)
Evolution of pre and post-operative lactatemia as prognostic indicator of digestive surgeries in cattle (2017) (0)
Development and characterization of bioactive β-lactoglobulin nano-hydrogels for food applications (2013) (0)
Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO) (2023) (0)
Characterisation of soluble nitrogen and muscle proteins in wastewater throughout the salting process of Codfish (Gadus morhua) (2010) (0)
Engineering of microalgae toward biodiesel: Facts and prospects (2022) (0)
Relationship between instrumental and sensory quality parameters of various pear varieties (2003) (0)
Attempts to correlate sensory properties of broa, a Portuguese traditional sourdough bread, with baking technological parameters (2003) (0)
On the correlation of chemical properties of broa, a portuguese traditional sourdough bread, with baking technological factors. (2003) (0)
Microalgal growth and metabolic performance in biphasic bioreactors (2008) (0)
Biosorption of zinc by isolated consortia of microalga (2005) (0)
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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