publicações selecionadas
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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
- Natural ingredients obtained from Brassica oleracea L. waste 2022
- The potential of aromatic extracts to enhance the sensory perception of bread 2022
- Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods 2021
- Effect of plant biostimulants on nutritional and chemical profiles of almond [Prunus dulcis (Miller) D. A. Webb] fruit and potential application in functional foods 2021
- Plants from Lamiaceae family as a source of essential oils with bioactive properties 2021
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artigo de revista
- Effect of Plant Biostimulants on Nutritional and Chemical Profiles of Almond and Hazelnut. Applied Sciences. 2021
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documento