Ana Maria Gomes
0000-0001-7883-2446
Catholic University of Portugal
243 papers found
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Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate
The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions
9. Enzyme assisted extraction of seaweeds bioactives
Nanoprobiotics: When Technology Meets Gut Health
4. Valorization of lipid by-products
Chapter 18. Seaweed bioactives: nutraceutical and potential functional food applications
Foods with Microalgae, Seaweeds and Salicornia Fostering Consumers Health: a Review on Scientific and Market Innovations
Sargassum muticum and Osmundea pinnatifida Enzymatic Extracts: Chemical, Structural, and Cytotoxic Characterization
Hyperbaric storage of raw milk at room temperature
Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions
Akkermansia muciniphila robustness towards different temperatures, atmospheres and gastrointestinal conditions
A new dairy matrix incorporating Osmundea pinnatifida extract with potential biological properties
Synbiotic cheese: effect of prebiotic on probiotic survival through ripening time
Development of a Novel Fresh Cheese Incorporating Ripened Cheese Surpluses
Modulation of fatty acid profile in Nannochloropsis oculata adaptation to temperature stress
Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate
Biological and chemical valorization potential of portuguese seaweeds: Ulva rigida, Gracilaria sp. and Fucus vesiculosus
Valorization of marine peptones as alternative growth substrates for lactic acid bacteria
Development of a rice-based fermented probiotic beverage with Lactobacillus spp. and Streptococcus thermophilus.
Alimentação Viva e segurança alimentar: Impacto da temperatura na qualidade microbiológica de bolachas artesanais
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