Lista de obras - Peter Ho - Dominio Público Uruguay

A new approach to measuring Overall Liking with the Many-Facet Rasch Model ⬇️

Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines

artículo científico publicado en 1999

Changes in colour and phenolic composition during the early stages of maturation of port in wood, stainless steel and glass

artículo científico publicado en 2001

Characterization and identification of microflora from soaked cod and respective salted raw materials

Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from Portugal

artículo científico publicado en 2009

Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines

artículo científico publicado en 2005

Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: evaluation of foam and powder properties ⬇️

artículo científico publicado en 2017

Effect of ginger‐enriched pasta on acceptability and satiety

Effect of various growth media upon survival during storage of freeze-dried Enterococcus faecalis and Enterococcus durans

artículo científico publicado en 2003

Effects of Addition of Sucrose and Salt, and of Starvation upon Thermotolerance and Survival During Storage of Freeze-dried Lactobacillus delbrueckii ssp bulgaricus

artículo científico publicado en 2003

Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus.

artículo científico publicado en 2004

Fortifi cation of white fl at bread with sprouted red kidney bean (Phaseolus vulgaris)

artículo científico publicado en 2014

Growth Region Impacts Cell Wall Properties and Hard-to-Cook Phenotype of Canned Navy Beans (Phaseolus vulgaris)

Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties, and Carbohydrase Inhibition ⬇️

artículo científico publicado en 2016

Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

artículo científico publicado en 2003

Modeling of Sugar Crystallization through Knowledge Integration

artículo científico publicado en 2003

Multiple imputation and maximum likelihood principal component analysis of incomplete multivariate data from a study of the ageing of port

artículo científico publicado en 2001

Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria

artículo científico publicado en 2003

Relevant factors for the preparation of freeze-dried lactic acid bacteria

article by Ana Sofia Carvalho et al published October 2004 in International Dairy Journal

The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine ⬇️

artículo científico publicado en 2017

Valorisation of Potato (Solanum tuberosum) Peel Waste: Extraction of Fibre, Monosaccharides and Uronic Acids

artículo científico publicado en 2018

Variability in quality of white and green beans during in-pack sterilization

artículo científico publicado en 2006

Lista de obras de Peter Ho

A new approach to measuring Overall Liking with the Many-Facet Rasch Model ⬇️

Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines

Changes in colour and phenolic composition during the early stages of maturation of port in wood, stainless steel and glass

Characterization and identification of microflora from soaked cod and respective salted raw materials

Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from Portugal

Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines

Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: evaluation of foam and powder properties ⬇️

Effect of ginger‐enriched pasta on acceptability and satiety

Effect of various growth media upon survival during storage of freeze-dried Enterococcus faecalis and Enterococcus durans

Effects of Addition of Sucrose and Salt, and of Starvation upon Thermotolerance and Survival During Storage of Freeze-dried Lactobacillus delbrueckii ssp bulgaricus

Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus.

Fortifi cation of white fl at bread with sprouted red kidney bean (Phaseolus vulgaris)

Growth Region Impacts Cell Wall Properties and Hard-to-Cook Phenotype of Canned Navy Beans (Phaseolus vulgaris)

Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties, and Carbohydrase Inhibition ⬇️

Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

Modeling of Sugar Crystallization through Knowledge Integration

Multiple imputation and maximum likelihood principal component analysis of incomplete multivariate data from a study of the ageing of port

Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria

Relevant factors for the preparation of freeze-dried lactic acid bacteria

The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine ⬇️

Valorisation of Potato (Solanum tuberosum) Peel Waste: Extraction of Fibre, Monosaccharides and Uronic Acids

Variability in quality of white and green beans during in-pack sterilization