selected publications
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chapter
- Porta-enxertos e variedades. Manual de Boas Práticas do Castanheiro. 93-118. 2020
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conference paper
- Mycorrhization and micropropation of chestnut (Castanea sativa Mill.) seedlings as tools to obtain high added-value phenolic compounds. 42-42. 2022
- The potential of aromatic extracts to enhance the sensory perception of bread 2022
- Análise SWOT do curso de enfermagem. 85-93. 2013
- Análise SWOT do curso de enfermagem: perspetiva dos alunos 2013
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document
- Plant extracts: A study on the chemical characterization and bioactive potential to inhibit grape pathogens. 97-98. 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
- Phenolic compounds as mycorrhization signaling molecules in micropropagated chestnut (Castanea sativa Mill.) seedlings 2022
- Mycorrhization and micropropagation of chestnut (Castanea sativa Mill.) seedlings as tools to obtain high added-value phenolic compounds 2022
- Mycorrhization and micropropation of chestnut (Castanea sativa Mill.) seedlings as tools to obtain high addedvalue phenolic compounds 2022
- MiChesnut3 - Perfil fenólico de híbridos de castanheiro 2022
- MiChestnut3 ¿ Perfil fenólico de híbridos de castanheiro 2022
- MiChestnut3 – Perfil fenólico de híbridos de castanheiro 2022
- Extraction of phenolic compounds to apply as antifungal agents against vineyard pathogens 2022
- The potential of aromatic extracts to enhance the sensory perception of bread 2022
- Corrigendum to “chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredients” 2022
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journal article
- The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients. Food Chemistry. 1-11. 2023
- Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients. Food Chemistry. 1-10. 2022
- Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO2 as Potential Flavouring Additives for Food Applications. Molecules. 1-17. 2022