Search Results - Ponte, D.J.B. da

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  1. 1
    Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing

    Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing by Roseiro, L.C., Santos, C., Gonçalves, H., Serrano, C., Aleixo, C., Partidário, A., Lourenço, A.R., Dias, M. Abreu, da Ponte, D.J.B.

    Published in Food chemistry
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  2. 2
    Concentration of antioxidants in two muscles of mature dairy cows from Azores

    Concentration of antioxidants in two muscles of mature dairy cows from Azores by Roseiro, L.C., Santos, C., Gonçalves, H., Moniz, C., Afonso, I., Tavares, M., da Ponte, D.J.B.

    Published in Meat science
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  3. 3
    Storage temperature effect on histamine formation in big eye tuna and skipjack

    Storage temperature effect on histamine formation in big eye tuna and skipjack by Silva, C.C.G, Ponte, D.J.B. da, Enes Dapkevicius, M.L.N

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  4. 4
    Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish products

    Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish products by Ponte, D.J.B. da, Rozen, J.P, Pilnik, W

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