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出版年度

	2021	5篇
	2020	1篇
	2015	3篇

作者

	Fernando M. Nunes	9篇
	Fernanda Cosme	4篇
	Luís Filipe-Ribeiro	4篇
	Miguel Ribeiro	3篇
	Amélia M. Silva	2篇

	Gilberto Igrejas	2篇
	Gérard Branlard	2篇
	Jose Maria Carrillo	2篇
	Marta Rodriguez-Quijano	2篇
	Pedro Domingues	2篇
	Sofia Guedes	2篇
	Alice Vilela	1篇
	Ana S. Abraão	1篇
	André M. Lemos	1篇
	André Oliveira	1篇
	António Inês	1篇
	Beatriz Ferreira	1篇
	Davide Silva	1篇
	Elisa Costa	1篇
	Fabrizio Minute	1篇
	Federico Giotto	1篇
	Idalina Gonçalves	1篇
	Inma Arenas	1篇
	Jorge Freitas	1篇
	José S. Câmara	1篇
	João Siopa	1篇
	Luís Abrunhosa	1篇
	M. Rosário Domingues	1篇
	Manuel A. Coimbra	1篇
	Pedro Silva	1篇
	Rafael Vilamarim	1篇
	Susete Rodrigues	1篇
	Sílvia Matos	1篇
	Sílvia Petronilho	1篇
	Vincenzo Gerbi	1篇

文章类型

Research Article

7篇

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	Foods	6篇
	Scientific Reports	2篇
	Journal of Food Processing	1篇

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	食品工业	7篇
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英文

9篇

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检索条件:"( ( 高级检索(( ((AU:(("Fernando M. Nunes")))) )) ) )"

共 9 条记录

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1.Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

作　　者：Alice Vilela ;Sílvia Matos ;Ana S. Abraão 等

出　　处：Journal of Food Processing. 2015 ;2015.doi:10.1155/2015/749740

出版社：Hindawi Publishing Corporation

文章 ID：150010274

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2.Efficient chemo-enzymatic gluten detoxification: reducing toxic epitopes for celiac patients improving functional properties

作　　者：Miguel Ribeiro ;Fernando M. Nunes ;Sofia Guedes 等

出　　处：Scientific Reports. 2015 ;5(1).doi:10.1038/srep18041

出版社：Springer Nature

文章 ID：235877943

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3.Efficient chemo-enzymatic gluten detoxification: reducing toxic epitopes for celiac patients improving functional properties

作　　者：Miguel Ribeiro ;Fernando M. Nunes ;Sofia Guedes 等

出　　处：Scientific Reports. 2015 ;5.doi:10.1038/srep18041

出版社：Springer Nature

文章 ID：146913748

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4.Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality

作　　者：Fernanda Cosme ;António Inês ;Beatriz Ferreira 等

出　　处：Foods. 2020 ;9(12):1789-1800.doi:10.3390/foods9121789

出版社：MDPI Publishing

文章 ID：257511578

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5.Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis

作　　者：Fabrizio Minute ;Federico Giotto ;Luís Filipe-Ribeiro 等

出　　处：Foods. 2021 ;10(3):553.doi:10.3390/foods10030553

出版社：MDPI Publishing

文章 ID：259501720

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6.Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

作　　者：Inma Arenas ;Miguel Ribeiro ;Luís Filipe-Ribeiro 等

出　　处：Foods. 2021 ;10(3):608.doi:10.3390/foods10030608

出版社：MDPI Publishing

文章 ID：260087907

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7.A Predictive Strategy Based on Volatile Profile and Chemometric Analysis for Traceability and Authenticity of Sugarcane Honey on the Global Market

作　　者：Pedro Silva ;Jorge Freitas ;Fernando M. Nunes 等

出　　处：Foods. 2021 ;10(7):1559.doi:10.3390/foods10071559

出版社：MDPI Publishing

文章 ID：266006064

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8.Hydrophobic Starch-Based Films Using Potato Washing Slurries and Spent Frying Oil

作　　者：Sílvia Petronilho ;André Oliveira ;M. Rosário Domingues 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10122897

出版社：MDPI Publishing

文章 ID：1036457924

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9.Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process

作　　者：Luís Filipe-Ribeiro ;Susete Rodrigues ;Fernando M. Nunes 等

出　　处：Foods. 2021 ;10(9).doi:10.3390/foods10092023

出版社：MDPI Publishing

文章 ID：1035679764

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