selected publications
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conference paper
- Azeites da cv. 'Galega Vulgar': Influência da região de origem nas suas caraterísticas 2021
- Azeites da cv. ‘Galega Vulgar’: influência da região de origem nas suas caraterísticas. 99-99. 2021
- Effect of olive leaf incorporation during the industrial extraction of cv. Arbequina Olive oils on their quality and bioactive composition. 136-136. 2021
- Alterações químicas do azeite das Cvs Negrinha de Freixo e Santulhana com a maturação do fruto 2017
- Caracterização morfológica e química de frutos de diferentes variedades de amêndoa doce 2017
- Caraterização de populações de zambujeiro Olea europaea L. ssp. oleaster Hoffm. et Link: aspetos morfológicos e químicos 2017
- Contribution for the characterization of olive oils of the Douro region (Portugal) 2017
- Effect of fresh and composted espresso spent coffee on soil and Lactuca sativa L. mineral composition. 378-378. 2013
- Espresso coffee residues in horticultural improvement. 175-175. 2013
- Pine nuts authenticity in the Portuguese market. 228-228. 2013
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document
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journal article
- Influence of Interannual Climate Conditions on the Composition of Olive Oil from Centenarian Olive Trees. Agronomy. 1-16. 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. 2799-2808. 2022
- Impact of Frost on the Morphology and Chemical Composition of cv. Santulhana Olives. Applied Sciences. 1222-1222. 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
- Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain). European Food Research and Technology. 3113-3122. 2021
- Fatty Acid Composition from Olive Oils of Portuguese Centenarian Trees Is Highly Dependent on Olive Cultivar and Crop Year. Foods. 496-496. 2021
- GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees. Journal of the American Oil Chemists' Society. 497-507. 2020
- Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars. Emirates Journal of Food and Agriculture. 581-591. 2018
- Revalorization of spent coffee residues by a direct agronomic approach. Food Research International. 190-196. 2015
- Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts. Food Chemistry. 203-211. 2015
- Improvement of vegetables elemental quality by espresso coffee residues. Food Chemistry. 294-299. 2014
- Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues. Food Chemistry. 95-101. 2014
- Portuguese wild mushrooms at the "pharma-nutrition" interface: Nutritional characterization and antioxidant properties. Food Research International. 1-166. 2013
- Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties. Food Research International. 161-166. 2013
- Espresso Coffee Residues: A Valuable Source of Unextracted Compounds. Journal of Agricultural and Food Chemistry. 7777-7784. 2012
- Carotenoids of Lettuce (Lactuca sativa L.) Grown on Soil Enriched with Spent Coffee Grounds. Molecules. 1535-1547. 2012