publicações selecionadas
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artigo de revista
- Physical, Nutritional, and Chemical Profile of Innovative Bakery Products. Austin Journal of Nutrition and Food sciences. 2023
- Improving the physicochemical properties of a traditional Portuguese cake - "económicos" with chestnut flour. Food & Function. 2022
- Comparison of different bread types: Chemical and physical parameters. Food Chemistry. 2020
- O projeto europeu TRADEIT e o setor da panificação. TecnoAlimentar. 2016
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artigo de conferência
- Bread freezing as a new alternative to consumption 2022
- Comparative analysis of the chemical composition of different Portuguese bread 2022
- The potential of aromatic extracts to enhance the sensory perception of bread 2022
- Tradicional cake “Económico” with chestnut flour – nutritional and chemical properties 2022
- Económicos” cakes strengthened with chestnut: effects on texture and color 2021
- Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake. XV Encontro de Química dos Alimentos. Madeira 2021
- Nutritional enrichment of "Económicos" through the incorporation of chestnut flour 2021
- Pão transmontano: the use of physicochemical characterization and chemometrics in order to achieve the PGI certification 2016
- Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results 2015
- Análise ao processo de fabrico de pão do Nordeste Transmontano com vista à elaboração de um caderno de especificações - estudo preliminar. I Congresso Nacional das Escolas Superiores Agrárias: livro de resumos. 2015
- Physic-chemical characterization of a traditional Portuguese bread (Pão Transmontano) towards its future certification – preliminary results 2015
- Physicochemical characterization of a traditional Portuguese bread (Pão Transmontano) towards its future certification – preliminary results 2015
- Pão de centeio do olival: desenvolvimento do produto e sua caracterização 2015
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documento
- Incorporação de farinha de castanha no produto de pastelaria "económico" 2022
- Incorporação de farinha de castanha no produto de pastelaria “económico” 2022
- Development of innovative bakery products: bread with different types of flour 2022
- Increasing nutritional and bioactive properties of "Económicos" with chestnut flour 2022
- TRADICIONAL CAKE ¿ECONÓMICO" WITH CHESTNUT FLOUR ¿ NUTRITIONAL AND CHEMICAL PROPERTIES 2022
- TRADICIONAL CAKE “ECONÓMICO" WITH CHESTNUT FLOUR – NUTRITIONAL AND CHEMICAL PROPERTIES 2022
- Tradicional cake "Económico" with chestnut flour - nutritional and chemical properties 2022
- Incorporação de farinha de castanha no produto de pastelaria ¿económico¿ 2022
- TRADITIONAL PORTUGUESE PASTRY CAKES ENRICHED WITH CHESTNUT FLOUR: EFFECTS ON NUTRITIONAL AND PHYSICAL PROFILES 2021
- “ECONÓMICOS” CAKES STRENGTHENED WITH CHESTNUT FLOUR: EFFECTS ON TEXTURE AND COLOR 2021
- "Económicos" cakes strengthened with chestnut flour: effects on texture and color 2021
- Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake - "Económico” 2021
- ¿Económicos¿ cakes strengthened with chestnut: effects on texture and color 2021
- “Económicos” cakes strengthened with chestnut: effects on texture and color 2021
- O projeto europeu TRADEIT e o setor da panificação / The European TRADEIT project and the bakery sector 2016