Artigo em revista |
- Ana Sofia Oliveira; Joana Odila Pereira; CMH Ferreira; Margarida Faustino; Joana Durão; Ana Margarida Pereira; Carla Oliveira;
Manuela E. Pintado; Ana P. Carvalho. "Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies".
Foods (2022): https://www.mdpi.com/2304-8158/11/24/4002.
10.3390/foods11244002
- Carla Oliveira; Bruno Horta; Tânia Leal; Manuela Pintado; Catarina Oliveira. "Valorization of Spent Sugarcane Fermentation
Broth as a Source of Phenolic Compounds". Processes (2022): https://www.mdpi.com/2227-9717/10/7/1339.
10.3390/pr10071339
- Marta Coelho; Carla Oliveira; Ezequiel Coscueta; João Fernandes; Ricardo Nuno Pereira; José Teixeira; Antonio Sebastião Rodrigues;
Manuela E. Pintado. "Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse
Extracts". Foods 11 7 (2022): 1064-1064. http://dx.doi.org/10.3390/foods11071064.
10.3390/foods11071064
- Marta C Coelho; Tânia Ribeiro; Carla Oliveira; Patrícia Batista; Pedro Castro; Ana Rita Monforte; Antonio Sebastião Rodrigues;
José Teixeira; Manuela Pintado. "In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity
of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction". Foods 10 3 (2021):
554-554. http://dx.doi.org/10.3390/foods10030554.
10.3390/foods10030554
- Cálix, Carla. "Quinones as Strecker degradation reagents in wine oxidation process". Food Chemistry (2017): https://doi.org/10.1016/j.foodchem.2017.02.034.
https://doi.org/10.1016/j.foodchem.2017.02.034
- Cálix, Carla. "Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines". Journal of
Food Composition and Analysis (2016): http://dx.doi.org/10.1016/j.jfca.2016.05.009.
10.1016/j.jfca.2016.05.009
- Cálix, Carla. "Study of quinones reactions with wine nucleophiles by cyclic". Food Chemistry (2016): http://dx.doi.org/10.1016/j.foodchem.2016.05.020.
10.1016/j.foodchem.2016.05.020
- Cálix, Carla. "Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach". Food Research International
(2015):
10.1016/j.foodres.2015.06.024
- Cálix, Carla. "Monitoring Carotenoids and Derived Compounds in Grapes and Port Wines: Impact on Quality". American Chemical
Society (2013):
10.1021/bk-2013-1134.ch012
- Cálix, Carla. "Saccharomyces cerevisiae Oxidative Response Evaluation by Cyclic Voltammetry and Gas Chromatography-Mass Spectrometry".
Journal of Agricultural and Food Chemistry (2012):
10.1021/jf300389v
- Cálix, Carla. "Oxidation mechanisms occuring in wines". Food Research International (2011):
10.1016/j.foodres.2011.03.050
- Cálix, Carla. "Oxidation Management of White Wines Using Cyclic Voltammetry and Multivariate Process Monitoring". Journal
of Agricultural and Food Chemistry (2008):
10.1021/jf8021628
- Cálix, Carla. "New Qualitative Approach in the Characterization of Antioxidants in White Wines by Antioxidant Free Radical
Scavenging and NMR Techniques". Journal of Agricultural and Food Chemistry (2008):
10.1021/jf8013662
- Cálix, Carla. "Study of major aromatic compounds in port wines from carotenoid degradation". Food Chemistry (2008):
10.1016/j.foodchem.2008.01.069
- Cálix, Carla. "Simultaneous Determination of Ketoacids and Dicarbonyl Compounds, Key Maillard Intermediates on the Generation
of Aged Wine Aroma". Journal of Food Science (2007):
10.1111/j.1750-3841.2007.00368.x
- Cálix, Carla. "Carotenoid Profile in Grapes Related to Aromatic Compounds in Wines from Douro region". Journal of Food
Science (2006):
10.1111/j.1365-2621.2006.tb12398.x
- Cálix, Carla. "Effect of some viticultural parameters on the grape carotenoid profile". Journal of Agricultural and Food
Chemistry (2004):
10.1021/jf0498766
- Cálix, Carla. "Carotenoid compounds in grapes and their relationship to plant water status". Journal of Agricultural and
Food Chemistry (2003):
10.1021/jf034275k
- Cálix, Carla. "Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma
degradation of white wines". Journal of Agricultural and Food Chemistry (2003):
10.1021/jf034217z
- Cálix, Carla. "Development of a potentiometric method to measure the resistance to oxidation of white wines and the antioxidant
power of their constituents". Journal of Agricultural and Food Chemistry (2002):
10.1021/jf0112015
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