Seguir
Nuno Bartolomeu Alvarenga
Nuno Bartolomeu Alvarenga
INIAV - Instituto Nacional de Investigação Agrária Veterinária
Email confirmado em iniav.pt
Título
Citado por
Citado por
Ano
Prospects of UV radiation for application in postharvest technology.
C Ribeiro, J Canada, B Alvarenga
1302012
Yeast community in traditional Portuguese Serpa cheese by culture-dependent and-independent DNA approaches
MTPG Dos Santos, MJ Benito, M de Guía Córdoba, N Alvarenga, ...
International journal of food microbiology 262, 63-70, 2017
692017
Identification of chemical clusters discriminators of Arabica and Robusta green coffee
NC Bicho, AE Leitão, JC Ramalho, NB de Alvarenga, FC Lidon
International Journal of Food Properties 16 (4), 895-904, 2013
682013
Impact of roasting time on the sensory profile of Arabica and Robusta coffee
NC Bicho, AE Leitão, JC Ramalho, NB de Alvarenga, FC Lidon
Ecology of food and nutrition 52 (2), 163-177, 2013
642013
Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
S Gomes, AT Belo, N Alvarenga, J Dias, P Lage, C Pinheiro, C Pinto-Cruz, ...
International Dairy Journal 91, 178-184, 2019
482019
Characterization of gluten-free bread prepared from maize, rice and tapioca flours using the hydrocolloid seaweed agar-agar
NB Alvarenga, F Cebola Lidon, E Belga, P Motrena, S Guerreiro, ...
TathQeef Scientific Publishing, 2011
48*2011
Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans
NC Bicho, AE Leitão, JC Ramalho, NB De Alvarenga, FC Lidon
International Journal of Food Sciences and Nutrition 62 (8), 865-871, 2011
402011
Elemental composition and some nutritional parameters of sweet pepper from organic and conventional agriculture
R Guilherme, F Reboredo, M Guerra, S Ressurreição, N Alvarenga
Plants 9 (7), 863, 2020
342020
Cynara cardunculus: Use in cheesemaking and pharmaceutical applications
C Conceição, P Martins, N Alvarenga, J Dias, E Lamy, L Garrido, ...
Technol. Approaches Nov. Appl. Dairy Process 73, 2018
342018
Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data
N Alvarenga, P Silva, JR Garcia, I Sousa
Journal of dairy research 75 (2), 233-239, 2008
322008
A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
H Araújo-Rodrigues, FK Tavaria, MTPG dos Santos, N Alvarenga, ...
International Dairy Journal 100, 104561, 2020
302020
Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruits
CC Pessoa, FC Lidon, ARF Coelho, JC Caleiro, AC Marques, IC Luís, ...
Scientia Horticulturae 277, 109834, 2021
242021
Molecular screening of ovine mastitis in different breeds
O Guerreiro, Z Velez, N Alvarenga, C Matos, M Duarte
Journal of Dairy Science 96 (2), 752-760, 2013
232013
Effect of freezing on the rheological, chemical and colour properties of Serpa cheese
N Alvarenga, I Sousa
Journal of dairy research 78 (1), 80-87, 2011
23*2011
Canada, J., Sousa, I.(2011) Effect of freezing on the rheological, chemical and colour properties of Serpa cheese
N Alvarenga
J. Dairy Res 78, 80-87, 0
23
Effect of hydrocolloids on low-fat chocolate fillings
J Dias, N Alvarenga, I Sousa
Journal of Food Science and Technology 52, 7209-7217, 2015
222015
Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture
H Araújo-Rodrigues, MTPG dos Santos, S Ruiz-Moyano, FK Tavaria, ...
Lwt 150, 112079, 2021
162021
Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island
C Soares, AL Fernando, N Alvarenga, APL Martins
Dairy Science & Technology 96, 637-655, 2016
162016
Introdução da tecnologia de congelação na produção de queijo de ovelha
NBMG de Alvarenga
PQDT-Global, 2008
162008
Estudos em textura de Queijo Serpa
NBMG Alvarenga
Universidade Técnica de Lisboa, Faculdade de Medicina Veterinária de Lisboa …, 2000
162000
O sistema não pode efectuar a operação agora. Tente mais tarde.
Artigos 1–20