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Results:
1-7
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Results: 7
Authors:
Arozarena, I
Bertholo, H
Empis, J
Bunger, A
de Sousa, I
Citation: I. Arozarena et al., Study of the total replacement of egg by white lupine protein, emulsifiersand xanthan gum in yellow cakes, EUR FOOD RE, 213(4-5), 2001, pp. 312-316
Authors:
Santana, FC
Empis, J
Citation: Fc. Santana et J. Empis, Bacterial removal of quinolizidine alkaloids from Lupinus albus flours, EUR FOOD RE, 212(2), 2001, pp. 217-224
Authors:
Raymundo, A
Empis, J
Sousa, I
Gallegos, C
Franco, JM
Citation: A. Raymundo et al., Effect of the lupin protein/surfactant ratio on the flow and textural properties of oil-in-water emulsions., GRASAS ACEI, 52(3-4), 2001, pp. 235-240
Authors:
Mota, M
Empis, J
Citation: M. Mota et J. Empis, Novel foods and food ingredients: what is the mission of scientists and technologists?, TRENDS FOOD, 11(4-5), 2000, pp. 161-168
Authors:
da Silva, AM
Empis, J
Teixeira-Dias, JJC
Citation: Am. Da Silva et al., Inclusion of enantiomeric carvones in beta-cyclodextrin: a variable temperature H-1 NMR study in aqueous solution, J INCL P MA, 33(1), 1999, pp. 81-97
Authors:
Esteves, MP
Andrade, ME
Empis, J
Citation: Mp. Esteves et al., Detection of prior irradiation of dried fruits by electron spin resonance (ESR), RADIAT PH C, 55(5-6), 1999, pp. 737-742
Authors:
Gouveia, L
Choubert, G
Gomes, E
Rema, P
Empis, J
Citation: L. Gouveia et al., Use of Chlorella vulgaris as a carotenoid source for rainbow trout: effectof dietary lipid content on pigmentation, digestibility and retention in the muscle tissue, AQUACUL INT, 6(4), 1998, pp. 269-279
Risultati:
1-7
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