publicações selecionadas
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artigo de revista
- Co-extraction technique improves functional capacity and health-related benefits of olive oils: a mini review 2023
- Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils¿ stability and health-related composition. European Food Research and Technology. 2022
- Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils. Food Chemistry. 2022
- Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles. Food Chemistry. 2022
- Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical¿sensory quality and health claim fulfillment. European Food Research and Technology. 2022
- Overcoming Challenges in Pediatric Formulation with a Patient-Centric Design Approach: A Proof-of-Concept Study on the Design of an Oral Solution of a Bitter Drug. Pharmaceuticals. 2022
- Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose. Journal of Chemistry. 2021
- Evaluation of the Effect of Extracted Time Conditions on the Phenolic Content of Olive Pastes from cv. Arbequina and Discrimination Using a Lab-Made Potentiometric Electronic Tongue. Chemistry Proceedings. 2021
- Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue. Current Opinion in Food Science. 2021
- Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim. Food Chemistry. 2021
- A potentiometric electronic tongue as a discrimination tool of water-food indicator/contamination bacteria. Chemosensors. 2021
- Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity. Talanta. 2021
- Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrançosa olive oils based on the electronic tongue analysis of olive paste extracts. Current Opinion in Food Science. 2021
- Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue. Food Control. 2020
- Discrimination of Sweet Cherry Cultivars Based on Electronic Tongue Potentiometric Fingerprints. Applied Sciences. 2020
- Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue. Microchemical Journal. 2020
- Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue. Current Opinion in Food Science. 2020
- An electronic tongue as a classifier tool for assessing perfume olfactory family and storage time-period. Talanta. 2020
- Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue. Current Opinion in Food Science. 2019
- Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment. Talanta. 2019
- Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review. Electronics. 2018
- Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints. Current Opinion in Food Science. 2017
- Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue. Food and Bioprocess Technology. 2017
- Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines. Talanta. 2017
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artigo de conferência
- Effect of olive leaf incorporation during the industrial extraction of cv. Arbequina Olive oils on their quality and bioactive composition 2021
- Evaluation of the effect of extracted time conditions on the phenolic content of olive pastes from cv. Arbequina and discrimination using a lab-made potentiometic electronic tongue 2021
- Application of an electronic tongue as a single-run tool for olive oils¿ total phenols and oxidative stability estimation 2020
- Application of an electronic tongue as a single-run tool for olive oils’ total phenols and oxidative stability estimation 2020
- Effect of malaxation temperature on olive oil chemical and sensory profiles and their evaluation using an electronic tongue 2019
- Monitoring physicochemical and sensory attributes during debittering of stoned green olives 2019
- Application of an electronic tongue for evaluating basic gustatory attributes perceived in table olives: qualitative and quantitative approaches 2016
- Discriminação de soluções padrão de defeitos sensoriais associados à fermentação anormal de azeitonas de mesa recorrendo a uma Língua Eletrónica e quimiometria 2016
- Discriminação de soluções padrão de defeitos sensoriais associados à fermentação anormal de azeitonas de mesa resorrendo a uma Língua Eletrónica e quimiometria 2016
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livro
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poster de conferência
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teses
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documento
- Plant extracts: A study on the chemical characterization and bioactive potential to inhibit grape pathogens 2023
- Valorization of Castanea sativa Mill. flowers and Eucalyptus globulus L. leaves as a source of bioactive compounds with potential to inhibit grape pathogens 2023
- Emerging trends of electrochemical sensors in food analysis 2023
- In vitro evaluation of plant extracts as antifungal agents against Botrytis cinerea 2023