Fernando M. Nunes
Fernando M. Nunes
Centro de Química - Vila Real, Departamento de Química, Universidade de Trás-os-Montes e Alto Douro
Verified email at utad.pt - Homepage
TitleCited byYear
Modification of wheat straw lignin by solid state fermentation with white-rot fungi
MJ Dinis, RMF Bezerra, F Nunes, AA Dias, CV Guedes, LMM Ferreira, ...
Bioresource Technology 100 (20), 4829-4835, 2009
1812009
Coffee melanoidins: structures, mechanisms of formation and potential health impacts
ASP Moreira, FM Nunes, MR Domingues, MA Coimbra
Food & Function 3 (9), 903-915, 2012
1532012
Chemical characterization of the high molecular weight material extracted with hot water from green and roasted arabica coffee
FM Nunes, MA Coimbra
Journal of Agricultural and Food Chemistry 49 (4), 1773-1782, 2001
1262001
Melanoidins from coffee infusions. Fractionation, chemical characterization, and effect of the degree of roast
FM Nunes, MA Coimbra
Journal of Agricultural and Food Chemistry 55 (10), 3967-3977, 2007
1102007
Characterization of galactomannan derivatives in roasted coffee beverages
FM Nunes, A Reis, MRM Domingues, MA Coimbra
Journal of agricultural and food chemistry 54 (9), 3428-3439, 2006
882006
Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.)
AI Barros, FM Nunes, B Gonçalves, RN Bennett, AP Silva
Food chemistry 128 (1), 165-172, 2011
782011
Rhamnoarabinosyl and rhamnoarabinoarabinosyl side chains as structural features of coffee arabinogalactans
FM Nunes, A Reis, AMS Silva, MRM Domingues, MA Coimbra
Phytochemistry 69 (7), 1573-1585, 2008
772008
Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill)
BR Cruz, AS Abraão, AM Lemos, FM Nunes
Carbohydrate polymers 94 (1), 594-602, 2013
762013
Foamability, foam stability, and chemical composition of espresso coffee as affected by the degree of roast
FM Nunes, MA Coimbra, AC Duarte, I Delgadillo
Journal of Agricultural and Food Chemistry 45 (8), 3238-3243, 1997
731997
Arabinosyl and glucosyl residues as structural features of acetylated galactomannans from green and roasted coffee infusions
FM Nunes, MR Domingues, MA Coimbra
Carbohydrate Research 340 (10), 1689-1698, 2005
672005
Chemical characterization of galactomannans and arabinogalactans from two arabica coffee infusions as affected by the degree of roast
FM Nunes, MA Coimbra
Journal of agricultural and food chemistry 50 (6), 1429-1434, 2002
632002
Immunostimulatory properties of coffee mannans
J Simões, P Madureira, FM Nunes, M do Rosário Domingues, M Vilanova, ...
Molecular nutrition & food research 53 (8), 1036-1043, 2009
592009
Chemical characterization of the high-molecular-weight material extracted with hot water from green and roasted robusta coffees as affected by the degree of roast
FM Nunes, MA Coimbra
Journal of agricultural and food chemistry 50 (24), 7046-7052, 2002
592002
Influence of osmotic dehydration process parameters on the quality of candied pumpkins
AS Abraão, AM Lemos, A Vilela, JM Sousa, FM Nunes
Food and Bioproducts Processing 91 (4), 481-494, 2013
582013
Selenium contents of Portuguese commercial and wild edible mushrooms
F Costa-Silva, G Marques, CC Matos, AI Barros, FM Nunes
Food chemistry 126 (1), 91-96, 2011
552011
Polyphenolic compounds, antioxidant activity and l-phenylalanine ammonia-lyase activity during ripening of olive cv.“Cobrançosa” under different irrigation regimes
M Machado, C Felizardo, AA Fernandes-Silva, FM Nunes, A Barros
Food research international 51 (1), 412-421, 2013
542013
Influence of polysaccharide composition in foam stability of espresso coffee
FM Nunes, MA Coimbra
Carbohydrate polymers 37 (3), 283-285, 1998
521998
Role of hydroxycinnamates in coffee melanoidin formation
FM Nunes, MA Coimbra
Phytochemistry reviews 9 (1), 171-185, 2010
512010
Identification of anomeric configuration of underivatized reducing glucopyranosyl-glucose disaccharides by tandem mass spectrometry and multivariate analysis
J Simões, P Domingues, A Reis, FM Nunes, MA Coimbra, ...
Analytical chemistry 79 (15), 5896-5905, 2007
492007
Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization
R Guise, L Filipe-Ribeiro, D Nascimento, O Bessa, FM Nunes, F Cosme
Food chemistry 156, 250-257, 2014
482014
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