selected publications
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academic article
- 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. 5:36-36. 2021
- Determination of 2,4,6-trichloroanisole by cyclic voltammetry. 26th European Conference on Solid-State Transducers, Eurosensor 2012. 47:1125-1128. 2012
- UV spectrophotometry method for the monitoring of galacto-oligosaccharides production. Food Chemistry. 113:246-252. 2009
- An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk. Sensors and Actuators B-Chemical. 136:209-217. 2009
- Assessment of Physiological Conditions in E. Coli Fermentations by. Biotechnology Progress. 882-891. 2009
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book
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chapter
- Electronic tongues and aptasensors 2017
- Add value products of honeybee plant-derived origin. 196-223. 2016
- UV Spectrophotometry Method for Dietary Sugars. 229-248. 2012
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conference paper
- Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions. 256-257. 2022
- Effect of olive leaf incorporation during the industrial extraction of cv. Arbequina Olive oils on their quality and bioactive composition. 136-136. 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. 1-1. 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. 12-12. 2020
- Amino acids profile for assessing Serra da Estrela cheese producers. 113-113. 2019
- Amino acids profile in Serra da Estrela cheese: a compreensive study. 170-170. 2019
- Development of a UPLC-MS/MS method for establishing Serra da Estrela cheese’s free amino acids profile. 144-144. 2019
- Development of a UPLC-MS/MS method for establishing Serra da Estrela´s free amino acids profile 2019
- Discrimination of three bacteria species using a potentiometric electronic tongue 2019
- Effect of malaxation temperature on olive oil chemical and sensory profiles and their evaluation using an electronic tongue 2019
- Fatty acids and related nutritional / healthy indexes regarding Serra da Estrela cheese: geographical origin and produciton effects. Acta Portuguesa de Nutrição. 77-78. 2019
- Identifying the geographical origin of Serra da Estrela PDO cheeses using fatty acids profiles 2019
- Monitoring physicochemical and sensory attributes during debittering of stoned green olives 2019
- Alterações dos parâmetros físico-químicos e sensoriais de azeite virgem extra durante o uso doméstico simulado ao longo de um mês. 129-129. 2018
- Classification of olive oils according to sensory defects using a potentiometric electronic tongue. 4-4. 2017
- Classification of single-cultivar Tunisian olive oils according to the geographical origin using an electronic tongue 2017
- Dual-aptasensor array: optimization of the aptamers immobilization 2017
- Electrochemical taste sensor for unmasking extra-virgin olive oils adulterated with rancid or winey-vinegary olive oils 2017
- Electrochemical taste sensor for unmasking extra-virgin olive oils adulterated with rancid or winey-vinegary olive oils. 2017
- Monitoring fructooligossacharides production using Aspergillus aculeatus by HPLC ELSD 2017
- Optimization of the aptamers’ immobilization conditions for maximizing the response of a dualaptasensor for cancer biomarker detection 2017
- Tunisian olive oils geographical origin discrimination using the potentiometric fingerprints recorded by an electronic tongue 2017
- Unmasking admixtures of extra virgin olive oils with olive oils containing sensory defects using a multi-sensor taste device 2017
- Application of an electronic tongue for evaluating basic gustatory attributes perceived in table olives: qualitative and quantitative approaches. 25-26. 2016
- Discriminação de soluções padrão de defeitos sensoriais associados à fermentação anormal de azeitonas de mesa recorrendo a uma língua eletrónica e quimiometria. 183-183. 2016
- Discriminação de soluções padrão de defeitos sensoriais associados à fermentação anormal de azeitonas de mesa resorrendo a uma Língua Eletrónica e quimiometria. 183-183. 2016
- Evaluation of Tunisian olive oils from different cultivars. 130-130. 2016
- Qualitative evaluation of Tunisian olive oils using an electronic tongue and chemometric tools: a prospective study. 44-44. 2016
- Olive oils qualitative evaluation using a potentiometric electronic tongue: a review of practical applications. 1-4. 2015
- Electrochemical Multi-Sensors Device Coupled with Heurisic or Meta-Heuristic Selection Algorithms for Single-Cultivar Oilive Oil Classification 2014
- Electrochemical multi-sensors device coupled with heuristic or meta-heuristic selection algorithms for single-cultivar olive oil classification. 192-195. 2014
- Identificação de méis monoflorais usando uma língua electrónica e metodologias de similaridade. Livro de Resumos do III Congresso Ibérico de Apicultura. 76-76. 2014
- Relação entre a cor e o perfil polínico de méis monoflorais usando árvores de decisão. 77-77. 2014
- Analysis of single-cultivar extra virgin olive oil using cyclic voltammetry 2013
- Analysis of acids and sugars in fruit-based drinks by SEC-UV-RI 2012
- Performance study of a potentiometric sensor array for lactic proteins analysis. 1332-1335. 2012
- A hybrid electronic tongue for direct classification of baby liquid foods with or without gluten. 147. 2011
- Application of an electronic tongue to detect gliadins in gluten-free foods 2010
- Liquid chromatography assay for gliadins quantification: application to gluten-containing and gluten-free food products 2009
- Liquid chromatography assay for gliadins quantification: application to gluten-containing and “gluten-free” food products 2009
- Eficácia da própolis no controlo da loque americana. Avaliação em zonas controladas 2008
- Autenticidade de queijos tradicionais: um factor de qualidade. 49-50. 2005
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document
- Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions 2022
- Development of a UPLC-MS/MS method for establishing Serra da Estrela´s free amino acids profile 2019
- Assessment of physiological conditions in e. Coli fermentations by epifluorescent microscopy and image analysis 2009
- Autenticidade de queijos tradicionais: um factor de qualidade. 49-50. 2005
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journal article
- A Lab-Made E-Nose-MOS Device for Assessing the Bacterial Growth in a Solid Culture Medium. Biosensors. 19-19. 2023
- An Electronic Nose as a Non-Destructive Analytical Tool to Identify the Geographical Origin of Portuguese Olive Oils from Two Adjacent Regions. Sensors. 9651. 2022
- Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation. Journal of the American Oil Chemists' Society. 1113-1126. 2022
- 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. 2799-2808. 2022
- Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products. Foods. 992. 2022
- An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils. European Food Research and Technology. 1287-1298. 2022
- Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna’s Taste Evaluation Using an Electronic Tongue. Chemosensors. 18. 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. 1-9. 2022
- Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles. Food Chemistry. 133327. 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. 171-183. 2022
- Pomegranate Peels and Seeds as a Source of Phenolic Compounds: Effect of Cultivar, By-Product, and Extraction Solvent. International Journal of Food Science. Article ID 9189575. 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. 1-10. 2021
- The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils. Foods. 2021
- Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil. Journal of the American Oil Chemists' Society. 1021-1032. 2021
- Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil. Current Opinion in Food Science. 110711. 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. 110426. 2021
- Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim. Food Chemistry. 127726-127726. 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. Current Opinion in Food Science. 107369. 2020
- Discrimination of Sweet Cherry Cultivars Based on Electronic Tongue Potentiometric Fingerprints. Applied Sciences. 1-11. 2020
- Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue. Microchemical Journal. 105034. 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. 109605. 2020
- A Kinetic-Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils. Journal of the American Oil Chemists' Society. 625-636. 2020
- An electronic tongue as a classifier tool for assessing perfume olfactory family and storage time-period. Talanta. 120364. 2020
- Dataset on free amino acids contents of Serra da Estrela PDO cheeses determined by UPLC-DAD-MS/MS. Data in Brief. 1-14. 2020
- Electronic Nose Coupled with Linear and Nonlinear Supervised Learning Methods for Rapid Discriminating Quality Grades of Superior Java Cocoa Beans. International Journal of Intelligent Engineering and Systems. 167-176. 2019
- Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment. Food Research International. 108729-108729. 2019
- Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue-Chemometric Tool. Journal of the American Oil Chemists' Society. 751-760. 2019
- Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles. Journal of Food Measurement and Characterization. 2019
- The Electronic Nose Coupled with Chemometric Tools for Discriminating the Quality of Black Tea Samples In Situ. Chemosensors. 2019
- Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue. Current Opinion in Food Science. 327-335. 2019
- Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment. Talanta. 363-373. 2019
- Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices. Nutrition and Food Science. 2019
- Thin Films Sensor Devices for Mycotoxins Detection in Foods: Applications and Challenges. Chemosensors. 3. 2019
- Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour. Journal of Food Measurement and Characterization. 864-873. 2019
- Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review. Electronics. 2018
- Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars. Emirates Journal of Food and Agriculture. 581-591. 2018
- Olive Oil Quality and Sensory Changes During House-Use Simulation and Temporal Assessment Using an Electronic Tongue. Journal of the American Oil Chemists' Society. 1121-1137. 2018
- A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil. COMPUTERS AND ELECTRONICS IN AGRICULTURE. 222-231. 2018
- Dairy products discrimination according to the milk type using an electrochemical multisensor device coupled with chemometric tools. Journal of Food Measurement and Characterization. 1-2393. 2018
- Honey evaluation using electronic tongues: An overview. Chemosensors. 2018
- Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue. Journal of Food Quality. 1-10. 2018
- Perception of olive oils sensory defects using a potentiometric taste device. Talanta. 610-618. 2018
- Discrimination of Olive Oil by Cultivar, Geographical Origin and Quality Using Potentiometric Electronic Tongue Fingerprints. Journal of the American Oil Chemists' Society. 1-13. 2017
- Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints. Current Opinion in Food Science. 394-401. 2017
- Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue. Food and Bioprocess Technology. 1310-1323. 2017
- Application of an electronic tongue for Tunisian olive oils’ classification according to olive cultivar or physicochemical parameters. European Food Research and Technology. 1459-1470. 2017
- Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach. European Food Research and Technology. 597-607. 2017
- Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines. Talanta. 98-106. 2017
- Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue. Current Opinion in Food Science. 683-692. 2016
- Electronic tongue: a versatile tool for mineral and fruit-flavored waters recognition. Journal of Food Measurement and Characterization. 264-273. 2016
- Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue. European Food Research and Technology. 259-270. 2016
- Sensory intensity assessment of olive oils using an electronic tongue. Talanta. 585-593. 2016
- A novel approach for honey pollen profile assessment using an electronic tongue and chemometric tools. Analytica Chimica Acta. 36-45. 2015
- Dietary Sugars Analysis: Quantification of Fructooligossacharides during Fermentation by HPLC-RI Method. Frontiers in Nutrition. 1-11. 2014
- A size exclusion HPLC method for evaluating the individual impacts of sugars and organic acids on beverage global taste by means of calculated dose-over-threshold values. Separations. 141-158. 2014
- Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue. Analytica Chimica Acta. 32-42. 2014
- Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue. Talanta. 284-292. 2014
- Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue. Food Chemistry. 321-329. 2014
- Cyclic voltammetry: A tool to quantify 2,4,6-trichloroanisole in aqueous samples from cork planks boiling industrial process. Talanta. 438-444. 2013
- An electronic tongue for gliadins semi-quantitative detection in foodstuffs. Talanta. 857-864. 2011
- An electronic tongue taste evaluation: identification of goat milk adulteration with bovine milk. Sensors and Actuators B-Chemical. 2009
- Assessment of physiological conditions in E. Coli fermentations by epifluorescent microscopy and image analysis. Biotechnology Progress. 882-891. 2009
- UV spectrophotometry method for the monitoring of galacto-oligosaccharides production. Food Chemistry. 2009
- Casein breakdown in Terrincho ovine cheese: Comparison with bovine cheese and with bovine/ovine cheeses. Journal of Dairy Science. 2397-2407. 2006
- Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis. Food Chemistry. 289-295. 2004
- Detection of adulterations in food products containing milk and/or milk proteins. Química Nova. 609-615. 2002
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thesis