Ana Maria Costa Freitas
Ana Maria Costa Freitas
Professor of Food Technology, Universidade de Évora
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Capillary gas chromatography of amino acids, including asparagine and glutamine: sensitive gas chromatogaphic—mass spectrometric and selected ion monitoring gas …
HJCD Neves, AMP Vasconcelos
Journal of Chromatography A 392, 249-258, 1987
Gold nanowire networks: synthesis, characterization, and catalytic activity
M Chirea, A Freitas, BS Vasile, C Ghitulica, CM Pereira, F Silva
Langmuir 27 (7), 3906-3913, 2011
Actitud religiosa y sentido de la vida: un estudio correlativo
TAA Aquino, APM Correia, ALC Marques, CG Souza, A Freitas, IF Araújo, ...
Psicologia: Ciência e profissão 29 (2), 228-243, 2009
Agglutination of Enzyme Treated Erythrocytes by Brazilian Marine Algal Extracts.
IL Ainouz, AH Sampaio, NMB Benevides, ALP Freitas, FHF Costa, ...
Botanica Marina 35 (6), 475-480, 1992
Very rapid decay of mature B lymphocytes in the spleen.
AA De Freitas, A Coutinho
The Journal of experimental medicine 154 (3), 994-999, 1981
Application of molecularly imprinted polymers for the analysis of pesticide residues in food—a highly selective and innovative approach
R Garcia, AMC Freitas
American Journal of Analytical Chemistry 2 (08), 16, 2011
The use of an electronic aroma-sensing device to assess coffee differentiation—comparison with SPME gas chromatography–mass spectrometry aroma patterns
AMC Freitas, C Parreira, L Vilas-Boas
Journal of Food Composition and Analysis 14 (5), 513-522, 2001
Characterization of elementary wines of Vitis vinifera varieties by pattern recognition of free amino acid profiles
AMP Vasconcelos, HJ Chaves das Neves
Journal of agricultural and food chemistry 37 (4), 931-937, 1989
Coffee geographic origin—an aid to coffee differentiation
AMC Freitas, AI Mosca
Food Research International 32 (8), 565-573, 1999
Glycosidic aroma compounds of some Portuguese grape cultivars
MJ Cabrita, AMC Freitas, O Laureano, RD Stefano
Journal of the Science of Food and Agriculture 86 (6), 922-931, 2006
Comprehensive two-dimensional gas chromatography for fingerprint pattern recognition in olive oils produced by two different techniques in Portuguese olive varieties Galega …
LT Vaz-Freire, MDRG da Silva, AMC Freitas
Analytica chimica acta 633 (2), 263-270, 2009
Impact of malolactic fermentation on low molecular weight phenolic compounds
MJ Cabrita, M Torres, V Palma, E Alves, R Patão, AMC Freitas
Talanta 74 (5), 1281-1286, 2008
A área CTS no Brasil vista como rede social: onde aprendemos?
A Chrispino, LS Lima, MB Albuquerque, ACC Freitas, MAFB Silva
Ciência & Educação (Bauru) 19 (2), 455-479, 2013
Developments in analytical methods for detection of pesticides in environmental samples
R Bhadekar, S Pote, V Tale, B Nirichan
American Journal of Analytical Chemistry 2 (08), 1, 2011
On the application of supercritical fluid extraction to the deacidification of olive oils
M Gonçalves, AMP Vasconcelos, EJSG de Azevedo, HJC das Neves, ...
Journal of the American Oil Chemists’ Society 68 (7), 474-480, 1991
Aroma compounds in varietal wines from Alentejo, Portugal
MJ Cabrita, AMC Freitas, O Laureano, D Borsa, R Di Stefano
Journal of Food Composition and Analysis 20 (5), 375-390, 2007
Clastogenic effect of bracken fern (Pteridium aquilinum v. arachnoideum) diet in peripheral lymphocytes of human consumers: preliminary data
RC Recouso, RCS Santos, R Freitas, RC Santos, AC Freitas, O Brunner, ...
Veterinary and comparative oncology 1 (1), 22-29, 2003
Serum taurine and risk of coronary heart disease: a prospective, nested case–control study
OP Wójcik, KL Koenig, A Zeleniuch-Jacquotte, C Pearte, M Costa, Y Chen
European journal of nutrition 52 (1), 169-178, 2013
Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips
R Garcia, B Soares, CB Dias, AMC Freitas, MJ Cabrita
European Food Research and Technology 235 (3), 457-467, 2012
Effect of UV‐C radiation on bioactive compounds of pineapple (Ananas comosus L. Merr.) by‐products
A Freitas, M Moldão‐Martins, HS Costa, TG Albuquerque, A Valente, ...
Journal of the Science of Food and Agriculture 95 (1), 44-52, 2015
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