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158篇 您的检索式：作者名="Malcata"

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	题名	作者	年代	出处	被引量
1	Relevant factors for the preparation of freeze-dried lactic acid bacteria显示文摘	Ana S. Carvalho Joana Silva Peter Ho Paula Teixeira F.Xavier Malcata Paul Gibbs	2004	International Dairy Journal2004，，10：	2
2	Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms显示文摘	Ana I.E. Pintado Olívia Pinho Isabel M.P.L.V.O. Ferreira M. Manuela E. Pintado Ana M.P. Gomes F.X. Malcata	2008	International Dairy Journal2008，，6：	1
3	Casein as source of bioacitve peptide 显示文摘	Silva S V Malcata F X	2005	International dairy journal2005，15，1：	1
4	Advances in the role of a plant coagulant (Cynara cardunculus) in vitro and during ripening of cheeses from several milk species显示文摘	SOUSA M J MALCATA F X	2002	Le Lait2002，82，2：	1
5	Lipase catalyzed modification of milk fat 显示文摘	Balcao Victor M Xavier Malcata F	1998	Biotechnology Advances1998，16，2：	1
6	Adances and perspectives in using microalgae to produce biodiesel显示文摘	AMANO M HELENA GUEDES CATAEINA MALCATA XAVIER F	2011	Applied Energy2011，88，：	1
7	Technology, chemistry and microbiology of whey cheeses: review 显示文摘	Malcata F X Macedo A Pintado M	2001	Food Science and Technology International2001，7，2：	1
8	Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage显示文摘	Mohamed A. Rabie Hassan Siliha Soheir el-Saidy Ahmed-Adel el-Badawy F. Xavier Malcata	2010	Innovative Food Science and Emerging Technologies2010，，4：	1
9	Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives显示文摘	Cátia M. Peres Cidália Peres Adrián Hernández-Mendoza F. Xavier Malcata	2012	Trends in Food Science & Technology2012，，1：	1
10	Microalgae as sources of high added-value eompounds--a brief review of recent work显示文摘	Guedes A C Amaro H M Malcata F X	2011	Biotechnology Progress2011，27，3：	1
11	Lipase catalyzed modification of milk fat 显示文摘	Balcao V M Malcata F X	1998	Biotechnology Advances1998，16，2：	1
12	Evolution of amino acids and biogenic amines throughout storage in sausages made of horse,beef and turkey meats显示文摘	Mohamed A R Cidalia P Xavier Malcata F	2014	Meat Science2014，96，1：	1
13	Caseins as source of bioactive peptides显示文摘	Silva S V Malcata F X	2005	Int Dairy J2005，15，：	1
14	Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant显示文摘	SOUSA M J BALCAO V M MALCATA F X	1997	Zeitschrift f ti r Lebensmitteluntersuchung und-Forschung A1997，205，2：	1
15	Enzyme-mediated modifi- cation of milk fat显示文摘	Balcao V M Malcata F X	1988	Lipid Biotechnology1988，16，2：	1
16	Variability of competitive performance of elite athletes:a systematic review显示文摘	Malcata RM Hopkins WG	2014	Sports Med2014，44，12：	1
17	Lipase-catalyzed acidolysis of butterfat with oleic acid: Characterization of process and product显示文摘	Balcao V M Kemppinen A Malcata F X	1998	Enzyme and Microbial Technology1998，23，12：	1
18	Valorisation of natural extracts from marine source focused on marine by-products: A review显示文摘	Vincenza Ferraro Isabel B. Cruz Ruben Ferreira Jorge F. Xavier Malcata Manuela E. Pintado Paula M.L. Castro	2010	Food Research International2010，，9：	1
19	Advances and perspectives in using microalgae to produce biodiesel显示文摘	Amaro H M Guedes A C Malcata F X		0，，：	1
20	Immobilized lipase reactors for modification of fats and oils: a review 显示文摘	MALCATA F X REYES H R GARCIA H S	1990	J Am Oil Chem Soc1990，67，12：	1

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