Go to:
Logótipo
You are in:: Start > Publications > View > Influence of green tea marinades on the formation of heterocyclic aromatic amines and flavour of pan-fried beef
Map of Premises
FC6 - Departamento de Ciência de Computadores FC5 - Edifício Central FC4 - Departamento de Biologia FC3 - Departamento de Física e Astronomia e Departamento GAOT FC2 - Departamento de Química e Bioquímica FC1 - Departamento de Matemática
Publication

Influence of green tea marinades on the formation of heterocyclic aromatic amines and flavour of pan-fried beef

Title
Influence of green tea marinades on the formation of heterocyclic aromatic amines and flavour of pan-fried beef
Type
Summary of Presentation in a National Conference
Year
2009
Authors
Quelhas, Inês
(Author)
FCNAUP
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. Without AUTHENTICUS Without ORCID
Petisca, Catarina
(Author)
FCNAUP
View Personal Page You do not have permissions to view the institutional email. Search for Participant Publications Without AUTHENTICUS Without ORCID
Viegas, Olga
(Author)
FCNAUP
View Personal Page You do not have permissions to view the institutional email. Search for Participant Publications Without AUTHENTICUS Without ORCID
Melo, Armindo
(Author)
FCNAUP
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. Without AUTHENTICUS Without ORCID
Pinho, Olívia
(Author)
FCNAUP
View Personal Page Send message Search for Participant Publications View Authenticus page View ORCID page
Ferreira, Isabel
(Author)
FCNAUP
View Personal Page You do not have permissions to view the institutional email. Search for Participant Publications View Authenticus page Without ORCID
Conference proceedings National
Pages: 302-302
IJUP 09 – 2nd Meeting of Young Researchers at UP
Porto, 25 a 26 de Fevereiro de 2009
Scientific classification
FOS: Medical and Health sciences > Health sciences
CORDIS: Health sciences
Other information
Resumo (PT): [resumo]
Abstract (EN): [abstract]
Language: English
Type (Professor's evaluation): Scientific
Contact: oliviapinho@fcna.up.pt
License type: Click to view license CC BY-NC
Related Publications

Of the same authors

Interaction between heterocyclic aromatic amines and antioxidants: a food safety challenge (RIC IPG 156/07) (2009)
Summary of Presentation in a National Conference
Petisca, Catarina; Eça, Rosário; Quelhas, Inês; Melo, Armindo; Viegas, Olga; Ferreira, Isabel; Pinho, Olívia
Effect of green tea, red wine and beer on formation of heterocyclic aromatic amines in grilled beef: influence of sensory characteristics (2008)
Summary of Presentation in an International Conference
Pinho, Olívia; Melo, Armindo; Viegas, Olga; Petisca, Catarina; Quelhas, Inês; Ferreira, Isabel

Of the same scientific areas

Produção e consumo de carne: implicações ecológicas, éticas e nutricionais (2011)
Academic Work
Inês Antunes
Oferta de sal e hortofrutícolas em escolas do distrito de Viana do Castelo: resultados de um projeto de intervenção nutricional (2012)
Academic Work
Alemão, Beatriz Pinheiro
Obesidade e outras alterações metabólicas na menopausa. Intervenção nutricional (2012)
Academic Work
Cunha, Daniela Silva da
Ingestão de cafeína e risco de arritmias (2012)
Academic Work
Abreu, Inês Tiago Soares Moreira de
Índice de Massa Corporal e número de horas de sono: que relação com os hábitos alimentares (2012)
Academic Work
Costa, Francisca Mariana Duarte

See all (755)

Recommend this page Top
Copyright 1996-2024 © Faculdade de Ciências da Universidade do Porto  I Terms and Conditions  I Acessibility  I Index A-Z  I Guest Book
Page created on: 2024-09-28 at 11:19:56 | Acceptable Use Policy | Data Protection Policy | Complaint Portal