publicações selecionadas
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artigo de conferência
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artigo de revista
- The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients. Food Chemistry. 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. 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. 2022
- Utilização de plantas como ingredientes bioativos e aditivos naturais em queijo da Serra da Estrela. Revista de Ciências Agrárias. 2017
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capítulo de livro
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documento
- 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
- 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