M. P. C. Silvestre

Ability of Surfactant Headgroup Size To Alter Lipid and Antioxidant Oxidation in Oil-in-Water Emulsions

M. P. C. Silvestre, Wilailuk Chaiyasit, Robert G. Brannan et al. · Journal of Agricultural and Food Chemistry · 2000 · 126 citations

Review of methods for the analysis of protein hydrolysates

M. P. C. Silvestre · Food Chemistry · 1997 · 95 citations

Protein Chemistry, Protein Hydrolysates, Biochemistry +3

Functional properties of bovine blood plasma intended for use as a functional ingredient in human food

Viviane Dias Medeiros Silva, M. P. C. Silvestre · LWT · 2003 · 78 citations

Animal Physiology, Nutrition, Functional Properties +11

Ability of Surfactant Hydrophobic Tail Group Size To Alter Lipid Oxidation in Oil-in-Water Emulsions

Wilailuk Chaiyasit, M. P. C. Silvestre, David Julian McClements et al. · Journal of Agricultural and Food Chemistry · 2000 · 75 citations

Food Chemistry, Chemical Engineering, Chemical Enhanced Oil Recovery +15

Quality of ham pâté containing bovine globin and plasma as fat replacers

Fabiana Ribeiro Viana, V.D.M. Silva, Fernanda Meneghello Delvivo et al. · Meat Science · 2005 · 55 citations

Animal Physiology, Nutrition, Body Composition +15