D. Gomes

发表

Replacement of conventional cheese coatings by natural whey protein edible coatings with antimicrobial activity.

M. H. Gil, M. Henriques, Gustavo de Almeida Santos, 2013 .

Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process

M. Pintado, J. Pereira, D. Gomes, 2016 .

Lactose-free frozen yogurt: production and characteristics.

M. Henriques, D. Gomes, C. Pereira, 2017, Acta scientiarum polonorum. Technologia alimentaria.

Effects of Liquid Whey Protein Concentrate on Functional and Sensorial Properties of Set Yogurts and Fresh Cheese

M. H. Gil, M. Henriques, D. Gomes, 2013, Food and Bioprocess Technology.

The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs

M. Piątek, M. Henriques, D. Gomes, 2021, International Journal of Dairy Technology.

Sheep’s Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture

M. Pintado, M. Henriques, D. Gomes, 2023, Foods.

Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk

M. Henriques, D. Gomes, C. Pereira, 2020 .

Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese

M. Henriques, D. Gomes, C. Pereira, 2020, Foods.

Evaluation of ultrafiltrated dairy by-products as fat replacers in the production of reduced fat washed curd cheese

M. Henriques, D. Gomes, C. Pereira, 2020 .

Manufacture of bioactive peptide-rich concentrates from Whey: Characterization of pilot process

F. Malcata, M. Pintado, D. Gomes, 2012 .

Whey Protein Edible Coatings: Recent Developments and Applications

M. Henriques, D. Gomes, C. Pereira, 2016 .

Liquid whey protein concentrates as primary raw material for acid dairy gels

M. Henriques, D. Gomes, C. Pereira, 2020, Food Science and Technology.

Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry.

A. Gómez-Zavaglia, G. D. De Antoni, M. Henriques, 2015, Food technology and biotechnology.

Fermented dairy products based on ovine cheese whey

A. Gómez-Zavaglia, G. Antoni, M. Henriques, 2015, Journal of Food Science and Technology.

Effect of liquid whey protein concentrate-based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese.

M. Malakauskas, M. Henriques, D. Gomes, 2020, Journal of dairy science.

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

J. Noronha, O. Díaz, Á. Cobos, 2022, Foods.

Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers.

M. Henriques, D. Gomes, C. Pereira, 2019, Journal of dairy science.

Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels.

M. Henriques, D. Gomes, C. Pereira, 2017, Food technology and biotechnology.

Performance of Bovine and Ovine Liquid Whey Protein Concentrate on Functional Properties of Set Yoghurts

M. H. Gil, M. Henriques, D. Gomes, 2011 .

Improvement of Ripened Cheese Quality and Safety With Thymus mastichina L. Bioactive Extracts

M. Henriques, A. S. L. Rodrigues, D. Gomes, 2018 .

Application of Ultrafiltration to Produce Sheep’s and Goat’s Whey-Based Synbiotic Kefir Products

O. Díaz, Á. Cobos, D. Gomes, 2023, Membranes.