1. Escola Superior de Biotecnologia da Universidade Católica Portuguesa, Porto - Portugal
  2. Investigação

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Artigo

4-Chlorophenol degradation by a bacterial consortium: Development of a granular activated carbon biofilm reactor

Isabel Vasconcelos & Paula Castro (with Caldeira, M.). 1999. Applied Microbiology and Biotechnology
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Outras

A fluorochromic system for the rapid detection and estimation of wine lactic acid bacteria by DEFT

José António Couto (with Couto, J. A.). 1999.
Outras

A novel fluorochromic system for the rapid detection and enumeration o wine lactic acid bacteria. Application to a bottling wine

José António Couto (with Couto, J. A.). 1999. VIème Symposium International d’Oenologie
Outras

Actividade da pectinametilesterase da pêra 'Rocha' após armazenamento em atmosfera controlada

Alcina M. M. Bernardo (with Galvis-Sánchez, Andrea C.). 1999. 4ºEncontro de Química de Alimentos
Artigo

Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines

Tim Hogg (with Ho, P.). 1999. Food Chemistry
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Artigo

Bifidobacterium spp. and Lactobacillus acidophilus: Biological, biochemical, technological and therapeutical properties relevant for use as probiotics

Ana Maria Gomes (with Gomes, A.M.P.). 1999. Trends in Food Science and Technology
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Artigo

Colour changes in thermally processed cupuacu (Theobroma grandiflorum) puree: critical times and kinetics modelling

Cristina L. M. Silva (with Silva, F. M.). 1999. International Journal of Food Science and Technology
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Artigo

Comparative characterization of whey protein concentrates from ovine, caprine and bovine breeds

Manuela Pintado (with Pintado, ME). 1999. Food Science and Technology-Lebensmittel-Wissenschaft & Technologie
Artigo

Comparative characterization of whey protein concentrates from ovine, caprine and bovine breeds

Manuela Pintado (with Pintado, M.E.). 1999. LWT - Food Science and Technology
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Artigo

Controlled whey protein hydrolysis using two alternative proteases

Manuela Pintado (with Pintado, ME). 1999. Journal of Food Engineering