Percorrer por autor Empis, José
Mostrar resultados 1-7 de 7.
| Data | Título | Autor(es) | Tipo | Acesso |
| 2006 | Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions | Sousa, Isabel; Gouveia, Luísa; Raymundo, Anabela; Batista, Ana Paula; Empis, José | article |  |
| 2006 | Colored food emulsions - implications of pigment addition on the rheological behavior and microstructure | Sousa, Isabel; Batista, Ana Paula; Raymundo, Anabela; Empis, José; Franco, José Maria | article | |
| 2005 | Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein | Sousa, Isabel; Raymundo, Anabela; Gouveia, L.; Batista, A.P.; Empis, José | article | |
| 2010 | Healthier foods with naturally encapsulated functional ingredients - microalgae | Batista, Ana Paula; Raymundo, Anabela; Bandarra, Narcisa M.; Sousa, Isabel; Empis, José; Gouveia, Luísa | conferenceObject | |
| 2008 | Influence of moderate heat pre-treatments on physical and chemical characteristics of kiwifruit slices | Beirão-da-Costa, Sara; Steiner, Ana; Correia, Lúcia; Leitão, Eduardo; Empis, José; Moldão, Margarida | article | |
| 2006 | Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases | Sousa, Isabel; Batista, Ana Paula; Raymundo, Anabela; Empis, José | article | |
| 2008 | The effect of calcium dips combined with mild heating of whole kiwifruit for fruit slices quality maintenance | Beirão-da-Costa, Sara; Cardoso, Ana; Louro Martins, Luisa; Empis, José; Moldão, Margarida | article | |
