| 1 |
Cape hake protein hydrolysates prepared from alkaline solubilised proteins pre-treated with citric acid and calcium ions: Functional properties and ACE inhibitory activity
Pires C, Teixeira B, Cardoso C, Mendes R, Nunes ML, Batista I
Process Biochemistry, 50(6), 1006, 2015 |
| 2 |
Properties of protein powder prepared from Cape hake by-products
Pires C, Costa S, Batista AP, Nunes MC, Raymundo A, Batista I
Journal of Food Engineering, 108(2), 268, 2012 |
| 3 |
Characterization of biodegradable films prepared with hake proteins and thyme oil
Pires C, Ramos C, Teixeira G, Batista I, Mendes R, Nunes L, Marques A
Journal of Food Engineering, 105(3), 422, 2011 |
| 4 |
Ice content and temperature determination from ultrasonic measurements in partially frozen foods
Aparicio C, Otero L, Guignon B, Molina-Garcia AD, Sanz PD
Journal of Food Engineering, 88(2), 272, 2008 |
| 5 |
Supercritical fluid extraction of the omega-3 rich oil contained in hake (Merluccius capensis-Merluccius paradoxus) by-products: Study of the influence of process parameters on the extraction yield and oil quality
Rubio-Rodriguez N, de Diego SM, Beltran S, Jaime I, Sanz MT, Rovira J
Journal of Supercritical Fluids, 47(2), 215, 2008 |
| 6 |
Characterization and partial sequencing of species-specific sarcoplasmic polypeptides from commercial hake species by mass spectrometry following two-dimensional electrophoresis
Pineiro C, Vazquez J, Marina AI, Barros-Velazquez J, Gallardo JM
Electrophoresis, 22(8), 1545, 2001 |
