2023 - Research.com Chemistry in Portugal Leader Award
2022 - Research.com Chemistry in Portugal Leader Award
His primary areas of study are Food science, Chromatography, Fermentation, Yeast and Biochemistry. He combines subjects such as Ethanol, Biofuel, Food coating and Botany with his study of Food science. José A. Teixeira has included themes like Biomass and Raw material in his Biofuel study.
His Chromatography research is multidisciplinary, incorporating perspectives in Critical micelle concentration, Chemical engineering, Pulmonary surfactant and Galactose. His Fermentation research focuses on Biotechnology and how it connects with Microorganism. His studies in Yeast integrate themes in fields like Brewing, Flocculation and Bioreactor.
Food science, Chromatography, Fermentation, Biochemistry and Yeast are his primary areas of study. His studies deal with areas such as Biotechnology and Antioxidant as well as Food science. His Chromatography study combines topics from a wide range of disciplines, such as Chemical engineering and Aqueous solution.
His Aqueous solution research includes themes of Phase and Polymer. His Fermentation research incorporates themes from Ethanol, Pulp and paper industry and Bioreactor. José A. Teixeira regularly ties together related areas like Brewing in his Yeast studies.
José A. Teixeira mainly investigates Food science, Extraction, Pulp and paper industry, Antioxidant and Chromatography. He works in the field of Food science, focusing on Fermentation in particular. The Pulp and paper industry study combines topics in areas such as Cellulose and Biorefinery.
José A. Teixeira is interested in Polyphenol, which is a branch of Antioxidant.
The scientist’s investigation covers issues in Food science, Chromatography, Fermentation, Pulp and paper industry and Extraction. His Food science research includes elements of Biotechnology, Biochemistry, Antioxidant and Bioreactor. His Chromatography research is multidisciplinary, relying on both Ethanol, Sodium, Aqueous solution and Residue.
José A. Teixeira interconnects Probiotic, Strain and Yeast in the investigation of issues within Fermentation. His Pulp and paper industry research incorporates elements of Biofuel, Biorefinery, Biodegradation, Wine and Enzymatic hydrolysis. His studies deal with areas such as Bromelain, Ohmic contact, Precipitation and Carrageenan as well as Extraction.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Biosurfactants: potential applications in medicine
Lígia Rodrigues;Ibrahim M. Banat;José Teixeira;Rosário Oliveira.
Journal of Antimicrobial Chemotherapy (2006)
Production, Composition, and Application of Coffee and Its Industrial Residues
Solange I. Mussatto;Ercília M. S. Machado;Silvia Martins;José A. Teixeira.
Food and Bioprocess Technology (2011)
Technological trends, global market, and challenges of bio-ethanol production
Solange I. Mussatto;Guliano Dragone;Pedro M. R. Guimarães;João Paulo A. Silva.
Biotechnology Advances (2010)
Bioactive phenolic compounds : production and extraction by solid-state fermentation. A review
Silvia Martins;Solange I. Mussatto;Guillermo Martínez-Avila;Julio Montañez-Saenz.
Biotechnology Advances (2011)
Galacto‐Oligosaccharides: Production, Properties, Applications, and Significance as Prebiotics
Duarte P.M. Torres;Maria do Pilar F. Gonçalves;José A. Teixeira;Lígia R. Rodrigues.
Comprehensive Reviews in Food Science and Food Safety (2010)
Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin.
Lina F. Ballesteros;Jose A. Teixeira;Solange Ines Mussatto.
Food and Bioprocess Technology (2014)
Optimization of edible coating composition to retard strawberry fruit senescence
Clara Ribeiro;António A. Vicente;José A. Teixeira;Cândida Miranda.
Postharvest Biology and Technology (2007)
Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey
Pedro M.R. Guimarães;José A. Teixeira;Lucília Domingues.
Biotechnology Advances (2010)
Hydrothermal processing, as an alternative for upgrading agriculture residues and marine biomass according to the biorefinery concept: A review
Héctor A. Ruiz;Rosa M. Rodríguez-Jasso;Bruno D. Fernandes;António A. Vicente.
Renewable & Sustainable Energy Reviews (2013)
Third generation biofuels from microalgae
Giuliano Dragone;Bruno Fernandes;António A. Vicente;José A. Teixeira.
Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology (2010)
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