| Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties B Teixeira, A Marques, C Pires, C Ramos, I Batista, JA Saraiva, ML Nunes LWT-Food Science and Technology 59 (1), 533-539, 2014 | 192 | 2014 |
| Hake proteins edible films incorporated with essential oils: physical, mechanical, antioxidant and antibacterial properties C Pires, C Ramos, B Teixeira, I Batista, ML Nunes, A Marques Food Hydrocolloids 30 (1), 224-231, 2013 | 184 | 2013 |
| Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties L Picot, R Ravallec, M Fouchereau‐Péron, L Vandanjon, P Jaouen, ... Journal of the Science of Food and Agriculture 90 (11), 1819-1826, 2010 | 184 | 2010 |
| Characterization of biodegradable films prepared with hake proteins and thyme oil C Pires, C Ramos, G Teixeira, I Batista, R Mendes, L Nunes, A Marques Journal of Food Engineering 105 (3), 422-428, 2011 | 157 | 2011 |
| Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species PJ García-Moreno, I Batista, C Pires, NM Bandarra, FJ Espejo-Carpio, ... Food Research International 65, 469-476, 2014 | 143 | 2014 |
| The presence of bioactive peptides in hydrolysates prepared from processing waste of sardine (Sardina pilchardus) R Ravallec‐Plé, C Charlot, C Pires, V Braga, I Batista, A Van Wormhoudt, ... Journal of the Science of Food and Agriculture 81 (11), 1120-1125, 2001 | 91 | 2001 |
| Fractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity GS Centenaro, M Salas-Mellado, C Pires, I Batista, ML Nunes, C Prentice Applied biochemistry and biotechnology 172, 2877-2893, 2014 | 82 | 2014 |
| Fractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity GS Centenaro, M Salas-Mellado, C Pires, I Batista, ML Nunes, C Prentice Applied biochemistry and biotechnology 172, 2877-2893, 2014 | 82 | 2014 |
| Properties of protein powder prepared from Cape hake by-products C Pires, S Costa, AP Batista, MC Nunes, A Raymundo, I Batista Journal of food engineering 108 (2), 268-275, 2012 | 81 | 2012 |
| Extraction of sardine proteins by acidic and alkaline solubilisation I Batista, C Pires, R Nelhas Food Science and Technology International 13 (3), 189-194, 2007 | 59 | 2007 |
| Effect of in vitro gastrointestinal digestion on the antioxidant activity of protein hydrolysates prepared from Cape hake by‐products B Teixeira, C Pires, ML Nunes, I Batista International Journal of Food Science & Technology 51 (12), 2528-2536, 2016 | 38 | 2016 |
| Functional and antioxidative properties of protein hydrolysates from Cape hake by‐products prepared by three different methodologies C Pires, T Clemente, I Batista Journal of the Science of Food and Agriculture 93 (4), 771-780, 2013 | 34 | 2013 |
| Cape hake protein hydrolysates prepared from alkaline solubilised proteins pre-treated with citric acid and calcium ions: Functional properties and ACE inhibitory activity C Pires, B Teixeira, C Cardoso, R Mendes, ML Nunes, I Batista Process Biochemistry 50 (6), 1006-1015, 2015 | 32 | 2015 |
| Protein gels and emulsions from mixtures of Cape hake and pea proteins AS Tomé, C Pires, I Batista, I Sousa, A Raymundo Journal of the Science of Food and Agriculture 95 (2), 289-298, 2015 | 32 | 2015 |
| Impact of dietary protein hydrolysates on skeleton quality and proteome in Diplodus sargus larvae M de Vareilles, N Richard, PJ Gavaia, TS Silva, O Cordeiro, I Guerreiro, ... Journal of Applied Ichthyology 28 (3), 477-487, 2012 | 32 | 2012 |
| Antioxidant Properties of Fish Protein Hydrolysates Prepared from Cod Protein Hydrolysate by Bacillus sp. I Godinho, C Pires, S Pedro, B Teixeira, R Mendes, ML Nunes, I Batista Applied Biochemistry and Biotechnology 178, 1095-1112, 2016 | 29 | 2016 |
| Chemical characterization of Cancer pagurus, Maja squinado, Necora puber and Carcinus maenas shells C Pires, A Marques, ML Carvalho, I Batista Poultry, Fisheries and Wildlife Sciences 5 (1), 2017 | 26 | 2017 |
| Utilization of alkaline-recovered proteins from cape hake by-products in the preparation of frankfurter-type fish sausages C Pires, I Batista, P Fradinho, S Costa Journal of Aquatic Food Product Technology 18 (1-2), 170-190, 2009 | 26 | 2009 |
| Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase AT Ribeiro, M Elias, B Teixeira, C Pires, R Duarte, JA Saraiva, R Mendes LWT 96, 296-306, 2018 | 18 | 2018 |
| Functional properties of fish protein hydrolysates C Pires, I Batista Utilization of fish waste, 59-75, 2013 | 16 | 2013 |
Irineu BatistaInstituto Português do Mar e da AtmosferaAdresse e-mail validée de ipma.pt
