Publications in VIVO

Co-author Network

Co-investigator Network

Rodrigues, Nuno Gonçalves

Faculty Member

Positions

Escola Superior de Tecnologia e Gestão de Bragança (ESTiG)

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selected publications

academic article
- Geographical discrimination of olive oils from Cv. 'Galega Vulgar'. Food Chemistry. 2023
- Azeitona de mesa, da tradição à inovação de produtos. TecnoAlimentar. 10-11. 2020
- Cereja refrigerada: estudo de shelf life. TecnoAlimentar. 4-6. 2019
- Assessment of monovarietal Tunisian olive oils geographical origin using potentiometric electronic tongue fingerprints. Journal of the American Oil Chemists' Society. 94:1417-1429. 2017
- Virgin olive oils enriched with new antioxidants from the microalgae Scenedesmus almeriensis: physicochemical characterization. Food Chemistry. 175:203-211. 2015
- Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil. Journal of Food and Nutrition Research. 53:180-188. 2014
- Relations between olive fly, Bactrocera oleae (Rossi), captures with sex pheromones in yellow sticky traps and infestation rates in different olive cultivars from the Northeast of Portugal. IOBC/WPRS Bulletin. 99:139-141. 2014
- Impacto no robustecimento de sistemas no desempenho de serviços Internet. {actas da 2ª Conferência Nacional sobre Segurança Informática nas. -:0-0. 2006
chapter
conference paper
document
journal article
- Effect of the cleaning and disinfection methods on the hygienic conditions of fermentation tanks of table olives (Olea europaea L.) Negrinha de Freixo cultivar. Food Microbiology. 1-10. 2024
- Application of the FTIR technique as a non-invasive tool to discriminate Portuguese olive oils with Protected Designation of Origin. Chemistry & Biodiversity. 1-10. 2024
- Potential of the endophyte Penicillium commune in the control of olive anthracnose via induction of antifungal volatiles in host plant. Agronomy for Sustainable Development. 1-12. 2023
- Influence of Interannual Climate Conditions on the Composition of Olive Oil from Centenarian Olive Trees. Agronomy. 1-16. 2023
- Flavoured and fortified olive oils - Pros and cons. Trends in Food Science & Technology. 108-127. 2022
- Olfactory responses to volatile organic compounds and movement parameters of Philaenus spumarius and Cicadella viridis. Journal of Applied Entomology. 486-497. 2022
- Consumo de azeite e adesão ao padrão alimentar mediterrânico entre académicos de origem lusófona. RevSALUS - Revista Científica da Rede Académica das Ciências da Saúde da Lusofonia. 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
- Controlo de qualidade alimentar de estabelecimentos da ilha de São Vicente durante a pandemia Covid-19. TecnoAlimentar. 36-38. 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
- Compostos voláteis em azeites virgens: caracterização e importância no perfil sensorial. TecnoAlimentar. 22-24. 2021
- Desenvolvimento de produtos diferenciados a partir de azeitona de mesa. Revista da Associação Portuguesa de Horticultura. 34-36. 2021
- Discrimination of Sweet Cherry Cultivars Based on Electronic Tongue Potentiometric Fingerprints. Applied Sciences. 1-11. 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
- Azeitona de mesa, da tradição à inovação de produtos. TecnoAlimentar. 10-11. 2020
- 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
- Chutney: aproveitamento de figo “pingo de mel”. TecnoAlimentar. 44-46. 2019
- Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars. Emirates Journal of Food and Agriculture. 581-591. 2018
- Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints. Current Opinion in Food Science. 394-401. 2017
- Bioactivity and phenolic composition from natural fermented table olives. Food & Function. 3132-3142. 2014
- Caracterização geral do setor do azeite. TecnoAlimentar. 50-53. 2014
- Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil. Journal of Food and Nutrition Research. 180-188. 2014
- Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating. Food and Chemical Toxicology. 2894-2901. 2012
- Characterization and modeling of top spam botnets. Network Protocols and Algorithms. 1-26. 2012
- Implementação de uma rede Wi-Fi 2004
thesis
- Characterization of wild and centenarian olive trees for their valorization 2018
- Preparação de Pastas com “Azeitona de Mesa Transmontana” 2012