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Lista de obras de Elisabete Coelho

Apple Pomace Extract as a Sustainable Food Ingredient

artículo científico publicado en 2019

Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower

artículo científico publicado en 2019

Contribution of non-enzymatic transglycosylation reactions to the honey oligosaccharides origin and diversity

Downscale fermentation for xylooligosaccharides production by recombinant Bacillus subtilis 3610

scientific article published on 03 October 2018

Foamability and Foam Stability of Molecular Reconstituted Model Sparkling Wines

article

Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and Decoction

artículo científico publicado en 2022

Improved efficiency of brewer’s spent grain arabinoxylans by ultrasound-assisted extraction

artículo científico publicado en 2014

Influence of grain particle sizes on the structure of arabinoxylans from brewer's spent grain.

artículo científico publicado en 2015

Lipidomic Signatures Reveal Seasonal Shifts on the Relative Abundance of High-Valued Lipids from the Brown Algae Fucus vesiculosus

scientific article published on 04 June 2019

Microwave superheated water and dilute alkali extraction of brewers' spent grain arabinoxylans and arabinoxylo-oligosaccharides.

artículo científico publicado en 2013

Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution

artículo científico publicado en 2020

Modifications of Saccharomyces pastorianus cell wall polysaccharides with brewing process

artículo científico publicado en 2015

Optimisation of stir bar sorptive extraction and liquid desorption combined with large volume injection-gas chromatography-quadrupole mass spectrometry for the determination of volatile compounds in wines.

artículo científico publicado en 2008

Physicochemical Fingerprint of "Pera Rocha do Oeste". A PDO Pear Native from Portugal

scientific article published on 01 September 2020

Process development for the production of prebiotic fructo-oligosaccharides by penicillium citreonigrum

scientific article published on 12 March 2019

Quantification approach for assessment of sparkling wine volatiles from different soils, ripening stages, and varieties by stir bar sorptive extraction with liquid desorption.

artículo científico publicado en 2009

Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study

article

Revisiting the chemistry of apple pomace polyphenols

artículo científico publicado en 2019

Revisiting the structural features of arabinoxylans from brewers’ spent grain

artículo científico publicado en 2015

Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile

scientific article published on 23 July 2007

Single-step production of arabino-xylooligosaccharides by recombinant Bacillus subtilis 3610 cultivated in brewers’ spent grain

artículo científico publicado en 2018

Valuation of brewer's spent grain using a fully recyclable integrated process for extraction of proteins and arabinoxylans

scholarly article in Industrial Crops and Products, vol. 52, January 2014

Valuation of brewers spent yeast polysaccharides: A structural characterization approach

artículo científico publicado en 2014

Xylo-oligosaccharides display a prebiotic activity when used to supplement wheat or corn-based diets for broilers

artículo científico publicado en 2018

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