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Results:
1-7
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Results: 7
Authors:
Rocha-De-Souza, CM
Colombo, AV
Hirata, R
Mattos-Guaraldi, AL
Monteiro-Leal, LH
Previato, JO
Freitas, AC
Andrade, AFB
Citation: Cm. Rocha-de-souza et al., Identification of a 43-kDa outer-membrane protein as an adhesin in Aeromonas caviae, J MED MICRO, 50(4), 2001, pp. 313-319
Authors:
Freitas, AC
Macedo, AC
Malcata, FX
Citation: Ac. Freitas et al., Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks, FOOD SC TEC, 6(5), 2000, pp. 351-370
Authors:
Freitas, AC
Pintado, AE
Pintado, ME
Malcata, FX
Citation: Ac. Freitas et al., Organic acids produced by lactobacilli, enterococci and yeasts isolated from Picante cheese, EUR FOOD RE, 209(6), 1999, pp. 434-438
Authors:
Freitas, AC
Pintado, AE
Pintado, ME
Malcata, FX
Citation: Ac. Freitas et al., Role of dominant microflora of Picante cheese on proteolysis and lipolysis, INT DAIRY J, 9(9), 1999, pp. 593-603
Authors:
Nogueira, T
Duarte, F
Tavares, R
Curto, MJM
Capelo, J
Freitas, AC
Citation: T. Nogueira et al., Comparative study of the aromas of Hypericum L-species from Portugal usingolfactroscopy, FLAV FRAG J, 14(3), 1999, pp. 195-199
Authors:
Freitas, AC
Malcata, FX
Citation: Ac. Freitas et Fx. Malcata, Technological optimisation of Picante cheese using microbiological, chemical and physical criteria, J FOOD ENG, 41(3-4), 1999, pp. 163-175
Authors:
Freitas, AC
Fresno, JM
Prieto, B
Franco, I
Malcata, FX
Carballo, J
Citation: Ac. Freitas et al., How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese, J SCI FOOD, 79(4), 1999, pp. 611-618
Risultati:
1-7
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