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Changes in proteolysis of Terrincho cheese – a traditional ewe’s milk cheese, during ripening

Manuela Pintado (with Ana I.E. Pintado). 2003. NFIF 2003 – New functional ingredients and foods
Outras

Biochemical and sensorial characterisation of a probiotic Portuguese whey cheese

Manuela Pintado (with Pintado, Maria Manuela). 2003. Dieta Atlântica I Congresso Internacional.
Outras

Esterolytic activities of thermophilic lactic acid bacteria isolated from dairy products.

Manuela Pintado (with Gomes, A.M.P.). 2003. NFIF 2003 - New Functional Ingredients and Food: Safety, Health and Convenience
Outras

Identification and characterization of antibiotic susceptibility of enterococci isolated from Terrincho cheese.

Manuela Pintado (with Pimentel, L.L.). 2003. NFIF 2003 - New Functional Ingredients and Food: Safety, Health and Convenience.
Outras

In vitro characterization of autolytic features of potentially probiotic strains.

Manuela Pintado (with Pintado, Maria Manuela). 2003. NFIF 2003 - New Functional Ingredients and Food: Safety, Health and Convenience.
Outras

Milk as an emulsion: a model for study of microbial growth

Manuela Pintado (with Pereira, C.I.). 2003. 6º Encontro da Quimica dos Alimentos: Novas Perspectivas sobre conservação, processamento e qualidade de alimentos.
Outras

Growth and survival of Bifidobacterium Bb-12 and Lactobacillus acidophilus in heat-processed whey

Manuela Pintado (with Freitas, A.C.). 2003. NFIF 2003 - New Functional Ingredients and Food: Safety, Health and Convenience.
Outras

On the benefits of drinking beer

Manuela Pintado (with Gião, M.S.). 2003. 6º Encontro da Quimica dos Alimentos: Novas Perspectivas sobre conservação, processamento e qualidade de alimentos,
Artigo

Effect of CA-storage on the physical and sensorial quality of ‘Rocha’ pear

Alcina M. M. Bernardo (with Galvis-Sánchez, Andrea C.). 2003. Acta Horticulturae
Outras

Caracterização físico-química de cenoura (var. Nantes)

Alcina M. M. Bernardo (with Rocha, Ada M. C. N.). 2003. Congresso de Nutrição e Alimentação “Enjoy Eat with Us”