| Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products DP Leão, AS Franca, LS Oliveira, R Bastos, MA Coimbra Food chemistry 225, 146-153, 2017 | 152 | 2017 |
| Modifications of Saccharomyces pastorianus cell wall polysaccharides with brewing process R Bastos, E Coelho, MA Coimbra Carbohydrate polymers 124, 322-330, 2015 | 58 | 2015 |
| Waste mitigation: From an effluent of apple juice concentrate industry to a valuable ingredient for food and feed applications MG Cruz, R Bastos, M Pinto, JM Ferreira, JF Santos, DF Wessel, E Coelho, ... Journal of Cleaner Production 193, 652-660, 2018 | 48 | 2018 |
| Arabinoxylans from cereal by-products: Insights into structural features, recovery, and applications R Bastos, E Coelho, MA Coimbra Sustainable Recovery and Reutilization of Cereal Processing By-Products, 227-251, 2018 | 47 | 2018 |
| Caraterização dos polissacarídeos da parede celular de leveduras ARM Bastos Universidade de Aveiro, 2013 | 2 | 2013 |
Manuel A. CoimbraUniversity of Aveiro在 ua.pt 的电子邮件经过验证
Manuel A. CoimbraUniversity of Aveiro在 ua.pt 的电子邮件经过验证
Elisabete CoelhoUniversidade de Aveiro, Department of Chemistry, Aveiro, Portugal在 ua.pt 的电子邮件经过验证