Paulina Mata
Paulina Mata
Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa
Email confirmado em fct.unl.pt
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SPROUT: a program for structure generation
V Gillet, AP Johnson, P Mata, S Sike, P Williams
Journal of computer-aided molecular design 7 (2), 127-153, 1993
2361993
SPROUT: recent developments in the de novo design of molecules
VJ Gillet, W Newell, P Mata, G Myatt, S Sike, Z Zsoldos, AP Johnson
Journal of chemical information and computer sciences 34 (1), 207-217, 1994
1701994
SPROUT: 3D structure generation using templates
P Mata, VJ Gillet, AP Johnson, J Lampreia, GJ Myatt, S Sike, ...
Journal of chemical information and computer sciences 35 (3), 479-493, 1995
531995
Cientistas de palmo e meio: Uma brincadeira muito séria
P Mata, C Bettencourt, MJ Lino, MS Paiva
Análise Psicológica 22 (1), 169-174, 2004
522004
The CIP sequence rules: Analysis and proposal for a revision
P Mata, AM Lobo, C Marshall, AP Johnson
Tetrahedron: Asymmetry 4 (4), 657-668, 1993
501993
Automated structure design in 3D
VJ Gillet, AP Johnson, P Mata, S Sike
Tetrahedron Computer Methodology 3 (6), 681-696, 1990
421990
MOLinsight: A web portal for the processing of molecular structures by blind students
F Pereira, J Aires-de-Sousa, VDB Bonifácio, P Mata, AM Lobo
Journal of Chemical Education, 2011
302011
Implementation of the Cahn-Ingold-Prelog System for Stereochemical Perception in the LHASA Program
P Mata, AM Lobo, C Marshall, AP Johnson
Journal of Chemical Information and Computer Sciences 34 (3), 491-504, 1994
271994
Optimisation of gellan gum edible coating for ready-to-eat mango (Mangifera indica L.) bars
F Danalache, CY Carvalho, VD Alves, M Moldão-Martins, P Mata
International journal of biological macromolecules 84, 43-53, 2016
262016
Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies
F Danalache, P Mata, M Moldao-Martins, VD Alves
LWT-Food Science and Technology 62 (1), 576-583, 2015
232015
Texture, microstructure and consumer preference of mango bars jellified with gellan gum
F Danalache, S Beirão-da-Costa, P Mata, VD Alves, M Moldão-Martins
LWT-Food Science and Technology 62 (1), 584-591, 2015
232015
Sonified infrared spectra and their interpretation by blind and visually impaired students
F Pereira, JC Ponte-e-Sousa, RPS Fartaria, VDB Bonifácio, P Mata, ...
Journal of chemical education 90 (8), 1028-1031, 2013
222013
Sonified infrared spectra and their interpretation by blind and visually impaired students
F Pereira, JC Ponte-e-Sousa, RPS Fartaria, VDB Bonifácio, P Mata, ...
Journal of chemical education 90 (8), 1028-1031, 2013
222013
NavMol 2.0–A Molecular Structure Navigator/Editor for Blind and Visually Impaired Users
RPS Fartaria, F Pereira, VDB Bonifácio, P Mata, J Aires‐de‐Sousa, ...
European Journal of Organic Chemistry 2013 (8), 1415-1419, 2013
142013
Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization
S Ramos, P Fradinho, P Mata, A Raymundo
Journal of the Science of Food and Agriculture 97 (6), 1753-1760, 2017
122017
Effect of thermal and high hydrostatic pressure treatments on mango bars shelf-life under refrigeration
F Danalache, CY Carvalho, L Brito, P Mata, M Moldão-Martins, VD Alves
Journal of Food Engineering, 2017
102017
Comparison of constitutional properties in the CIP system the CIP Sequence Rule 1
P Mata, RB Nachbar
Tetrahedron: Asymmetry 6 (3), 693-696, 1995
91995
Desenvolvimentos no ensino da Química a cegos e a grandes amblíopes
F Pereira, JA SOUSA, P Mata, AM Lobo
Boletim da Sociedade Portuguesa de Química 112, 7-15, 2009
82009
Enzyme-Assisted Extraction of Fruit Juices
F Danalache, P Mata, VD Alves, M Moldão-Martins
Fruit Juices, 183-200, 2018
62018
The Cahn, Ingold and Prelog System: eliminating ambiguity in the comparison of diastereomorphic and enantiomorphic ligands
P Mata, AM Lobo
Tetrahedron: Asymmetry 16 (13), 2215-2223, 2005
52005
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