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Peter Ho
Peter Ho
Lecturer of Food Processing, University of Leeds
Verified email at leeds.ac.uk - Homepage
Title
Cited by
Cited by
Year
Relevant factors for the preparation of freeze-dried lactic acid bacteria
AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs
International dairy journal 14 (10), 835-847, 2004
5422004
Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze‐dried Lactobacillus delbrueckii ssp. bulgaricus
AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs
Biotechnology Progress 20 (1), 248-254, 2004
2732004
Survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectants
AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs
Biotechnology letters 24, 1587-1591, 2002
2032002
Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from Portugal
SD Todorov, P Ho, M Vaz-Velho, LMT Dicks
Meat Science 84 (3), 334-343, 2010
1422010
Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria
AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs
Le Lait 83 (3), 203-210, 2003
1422003
Effect of various growth media upon survival during storage of freeze‐dried Enterococcus faecalis and Enterococcus durans
AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs
Journal of Applied Microbiology 94 (6), 947-952, 2003
1252003
Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines
P Ho, TA Hogg, MCM Silva
Food chemistry 64 (1), 115-122, 1999
1071999
Characterization and identification of microflora from soaked cod and respective salted raw materials
MJ Rodrigues, P Ho, ME López-Caballero, P Vaz-Pires, ML Nunes
Food Microbiology 20 (4), 471-481, 2003
952003
Comparison of blueberry powder produced via foam‐mat freeze‐drying versus spray‐drying: evaluation of foam and powder properties
S Darniadi, P Ho, BS Murray
Journal of the Science of Food and Agriculture 98 (5), 2002-2010, 2018
932018
Changes in colour and phenolic composition during the early stages of maturation of port in wood, stainless steel and glass
P Ho, MCM Silva, TA Hogg
Journal of the Science of Food and Agriculture 81 (13), 1269-1280, 2001
832001
Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties, and Carbohydrase Inhibition
I Ifie, LJ Marshall, P Ho, G Williamson
Journal of agricultural and food chemistry 64 (24), 4921-4931, 2016
652016
Effects of addition of sucrose and salt, and of starvation upon thermotolerance and survival during storage of freeze‐dried Lactobacillus delbrueckii ssp bulgaricus
AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs
Journal of Food Science 68 (8), 2538-2541, 2003
592003
Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder
S Darniadi, I Ifie, P Ho, BS Murray
Journal of Food Measurement and Characterization 13, 1599-1606, 2019
442019
Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus
AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs
International Dairy Journal 13 (6), 463-468, 2003
392003
Chemical, microbiological, and sensory quality of cod products salted in different brines
MJ Rodrigues, P Ho, ME López‐Caballero, NM Bandarra, ML Nunes
Journal of food science 70 (1), M1-M6, 2005
372005
Multiple imputation and maximum likelihood principal component analysis of incomplete multivariate data from a study of the ageing of port
P Ho, MCM Silva, TA Hogg
Chemometrics and Intelligent Laboratory Systems 55 (1-2), 1-11, 2001
342001
The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine
I Ifie, L Abrankó, JA Villa-Rodriguez, N Papp, P Ho, G Williamson, ...
Food chemistry 267, 263-270, 2018
302018
Fortifi cation of white fl at bread with sprouted red kidney bean (Phaseolus vulgaris)
K Viswanathan, P Ho
Acta Scientiarum Polonorum Technologia Alimentaria 13 (1), 27-34, 2014
292014
Effect of skin contact and oxygenation of muts on the composition of white port wines
P Ho, FSS Rogerson, SJ Watkins, MCM Silva, T Hogg, I Vasconcelos
Lavoisier, 1999
211999
Foam-mat freeze-drying of blueberry juice by using trehalose-β-lactoglobulin and trehalose-bovine serum albumin as matrices
S Darniadi, I Ifie, P Luna, P Ho, BS Murray
Food and Bioprocess Technology 13, 988-997, 2020
192020
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