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List of works by Carla Pires

Antioxidant Properties of Fish Protein Hydrolysates Prepared from Cod Protein Hydrolysate by Bacillus sp

scientific article published on 21 November 2015

Characterization of biodegradable films prepared with hake proteins and thyme oil

scholarly article by Carla Pires et al published August 2011 in Journal of Food Engineering

Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties

Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre ( Argyrosomus regius ) with reduced use of microbial transglutaminase

Fractionation of Protein Hydrolysates of Fish and Chicken Using Membrane Ultrafiltration: Investigation of Antioxidant Activity

scientific article published in 2014

Functional and Biochemical Characterization of Proteins Remaining in Solution After Isoelectric Precipitation

Functional and antioxidative properties of protein hydrolysates from Cape hake by‐products prepared by three different methodologies ⬇️

scientific article published on July 17, 2012

Hake proteins edible films incorporated with essential oils: Physical, mechanical, antioxidant and antibacterial properties

Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties.

scientific article published on August 2010

Protein gels and emulsions from mixtures of Cape hake and pea proteins

scientific article published on 27 May 2014

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