José A. Lopes da Silva
José A. Lopes da Silva
Department of Chemistry, University of Aveiro, Portugal
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Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)
SM Castro, JA Saraiva, JA Lopes-da-Silva, I Delgadillo, A Van Loey, ...
Food chemistry 107 (4), 1436-1449, 2008
Solvent and concentration effects on the properties of electrospun poly (ethylene terephthalate) nanofiber mats
B Veleirinho, MF Rei, JA Lopes‐DA‐Silva
Journal of Polymer Science Part B: Polymer Physics 46 (5), 460-471, 2008
Characterization of chitosan–whey protein films at acid pH
CO Ferreira, CA Nunes, I Delgadillo, JA Lopes-da-Silva
Food Research International 42 (7), 807-813, 2009
Characterisation of phenolic extracts from olive pulp and olive pomace by electrospray mass spectrometry
SM Cardoso, S Guyot, N Marnet, JA Lopes‐da‐Silva, CMGC Renard, ...
Journal of the Science of Food and Agriculture 85 (1), 21-32, 2005
Microbiological and rheological studies on Portuguese kefir grains
ME Pintado, JAL Da Silva, PB Fernandes, FX Malcata, TA Hogg
International journal of food science & technology 31 (1), 15-26, 1996
11 Pectins: Structure, Functionality, and Uses
JAL Da Silva, MA Rao
Food polysaccharides and their applications, 353, 2006
Thermophysical properties of five acetate-based ionic liquids
HFD Almeida, H Passos, JA Lopes-da-Silva, AM Fernandes, MG Freire, ...
Journal of Chemical & Engineering Data 57 (11), 3005-3013, 2012
Electrospun nanosized cellulose fibers using ionic liquids at room temperature
MG Freire, ARR Teles, RAS Ferreira, LD Carlos, JA Lopes-da-Silva, ...
Green chemistry 13 (11), 3173-3180, 2011
Swelling behavior of pectin/chitosan complex films
K De Yao, J Liu, GX Cheng, XD Lu, HL Tu, JAL Da Silva
Journal of Applied Polymer Science 60 (2), 279-283, 1996
Temperature dependence of the formation and melting of pectin–Ca2+ networks: a rheological study
SM Cardoso, MA Coimbra, JAL Da Silva
Food Hydrocolloids 17 (6), 801-807, 2003
Studies on a purification method for locust bean gum by precipitation with isopropanol
JAL da Silva, MP Gonçalves
Food Hydrocolloids 4 (4), 277-287, 1990
Viscoelastic properties of food hydrocolloid dispersions
JAL Da Silva, MA Rao
Viscoelastic properties of foods, 285-315, 1992
Application of electrospun poly (ethylene terephthalate) nanofiber mat to apple juice clarification
B Veleirinho, JA Lopes-da-Silva
Process Biochemistry 44 (3), 353-356, 2009
Analysis of the isothermal structure development in waxy crude oils under quiescent conditions
JA Lopes-da-Silva, JAP Coutinho
Energy & Fuels 21 (6), 3612-3617, 2007
Calcium-mediated gelation of an olive pomace pectic extract
SM Cardoso, MA Coimbra, JAL Da Silva
Carbohydrate polymers 52 (2), 125-133, 2003
Kinetics and thermal behaviour of the structure formation process in HMP/sucrose gelation
JAL Da Silva, MP Goncalves, MA Rao
International Journal of Biological Macromolecules 17 (1), 25-32, 1995
Lentiviruses of small ruminants (CAEV and Maedi-Visna): a review and perspectives
AKC Callado, RS Castro, MFS Teixeira
Pesquisa Veterinária Brasileira 21 (3), 87-97, 2001
Determination of the degree of methylesterification of pectic polysaccharides by FT-IR using an outer product PLS1 regression
AS Barros, I Mafra, D Ferreira, S Cardoso, A Reis, JAL Da Silva, ...
Carbohydrate Polymers 50 (1), 85-94, 2002
Viscoelastic behaviour of mixtures of locust bean gum and pectin dispersions
JAL da Silva, MP Gonçalves, MA Rao
Journal of Food Engineering 18 (3), 211-228, 1993
High pressure solubility data of carbon dioxide in (tri-iso-butyl (methyl) phosphonium tosylate+ water) systems
SPM Ventura, J Pauly, JL Daridon, JAL da Silva, IM Marrucho, AMA Dias, ...
The Journal of Chemical Thermodynamics 40 (8), 1187-1192, 2008
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