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Biotechnology Progress
|
June 5, 2009
Assessment of physiological conditions in E. coli fermentations by epifluorescent microscopy and image analysis
Sónia Carneiro, António L Amaral, Ana C A Veloso, et al.
Talanta
|
November 14, 2016
Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines
Ítala Marx, Nuno Rodrigues, Luís G Dias, et al.
Food Chemistry
|
July 1, 2022
Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils
Ítala M G Marx, Susana Casal, Nuno Rodrigues, et al.
European Journal of Paediatric Dentistry
|
March 4, 2026
Impact of sucking habits on dental occlusion in preschool children: A cross-sectional study
M Comella Company, L Díaz Alonso, C Lluch Llagostera, et al.
Food Chemistry
|
May 7, 2014
Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue
Luís G Dias, Andreia Fernandes, Ana C A Veloso, et al.
Journal of Dairy Science
|
June 15, 2006
Casein breakdown in terrincho ovine cheese: comparison with bovine cheese and with bovine/ovine cheeses
I M P L V O Ferreira, C Veiros, O Pinho, et al.
Talanta
|
November 12, 2013
Cyclic voltammetry: a tool to quantify 2,4,6-trichloroanisole in aqueous samples from cork planks boiling industrial process
António M Peres, Patrícia Freitas, Luís G Dias, et al.
Food Chemistry
|
August 16, 2020
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim
Ítala M G Marx, Susana Casal, Nuno Rodrigues, et al.
Frontiers in Nutrition
|
May 20, 2015
Dietary Sugars Analysis: Quantification of Fructooligossacharides during Fermentation by HPLC-RI Method
Daniela M Correia, Luís G Dias, Ana C A Veloso, et al.
Talanta
|
December 15, 2010
An electronic tongue for gliadins semi-quantitative detection in foodstuffs
António M Peres, Luís G Dias, Ana C A Veloso, et al.
Page
of 13
Search research articles
Search
Showing results (51-60 of 121) with videos related to
Sort By:
Page
of 13
Biotechnology Progress
|
June 5, 2009
Assessment of physiological conditions in E. coli fermentations by epifluorescent microscopy and image analysis
Sónia Carneiro, António L Amaral, Ana C A Veloso, et al.
Talanta
|
November 14, 2016
Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines
Ítala Marx, Nuno Rodrigues, Luís G Dias, et al.
Food Chemistry
|
July 1, 2022
Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils
Ítala M G Marx, Susana Casal, Nuno Rodrigues, et al.
European Journal of Paediatric Dentistry
|
March 4, 2026
Impact of sucking habits on dental occlusion in preschool children: A cross-sectional study
M Comella Company, L Díaz Alonso, C Lluch Llagostera, et al.
Food Chemistry
|
May 7, 2014
Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue
Luís G Dias, Andreia Fernandes, Ana C A Veloso, et al.
Journal of Dairy Science
|
June 15, 2006
Casein breakdown in terrincho ovine cheese: comparison with bovine cheese and with bovine/ovine cheeses
I M P L V O Ferreira, C Veiros, O Pinho, et al.
Talanta
|
November 12, 2013
Cyclic voltammetry: a tool to quantify 2,4,6-trichloroanisole in aqueous samples from cork planks boiling industrial process
António M Peres, Patrícia Freitas, Luís G Dias, et al.
Food Chemistry
|
August 16, 2020
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim
Ítala M G Marx, Susana Casal, Nuno Rodrigues, et al.
Frontiers in Nutrition
|
May 20, 2015
Dietary Sugars Analysis: Quantification of Fructooligossacharides during Fermentation by HPLC-RI Method
Daniela M Correia, Luís G Dias, Ana C A Veloso, et al.
Talanta
|
December 15, 2010
An electronic tongue for gliadins semi-quantitative detection in foodstuffs
António M Peres, Luís G Dias, Ana C A Veloso, et al.
Page
of 13