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Physicochemical Fingerprint of “Pera Rocha do Oeste”. A PDO Pear Native from Portugal

Foods, 2020-09, Vol.9 (9), p.1209

2020

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Chemical interesterification of blends with palm stearin and patawa oil

Food chemistry, 2017-01, Vol.215, p.369-376

2017

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Predicting Temperature-Dependent Viscosity of Amazonian Vegetable Oils and Their Mixtures from Fatty Acid Composition

International journal of food properties, 2016-09, Vol.19 (9), p.1972-1982

2016

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A Novel Approach for Monitoring the Volatile Metabolome in Biological Samples from Ruminants through Miniaturized Liquid–Liquid Extraction and Multiclass Gas Chromatography Analysis

Journal of agricultural and food chemistry, 2022-03, Vol.70 (12), p.3886-3897

2022

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The role of emergent processing technologies in tailoring plant protein functionality: New insights

Trends in Food Science & Technology, 2021-07, Vol.113, p.219-231

2021

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Risk factors associated with lameness and hoof lesions in pasture-based dairy cattle systems in southeast Brazil

Journal of dairy science, 2019-11, Vol.102 (11), p.10369-10378

2019

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Electric field effects on proteins – Novel perspectives on food and potential health implications

Food research international, 2020-11, Vol.137, p.109709-109709, Article 109709

2020

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Unravelling the phytonutrients and antioxidant properties of European Vicia faba L. seeds

Food research international, 2019-02, Vol.116, p.888-896

2019

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Assessment of the nitrogen fertilization effect on bioactive compounds of frozen fresh and dried samples of Stevia rebaudiana Bertoni

Food chemistry, 2018-03, Vol.243, p.208-213

2018

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Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactions

Food chemistry, 2020-01, Vol.304, p.125442-125442, Article 125442

2020

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Electrosprayed whey protein-based nanocapsules for β-carotene encapsulation

Food chemistry, 2020-06, Vol.314, p.126157-126157, Article 126157

2020

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Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

Food science & technology, 2016-12, Vol.74, p.493-503

2016

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Forage based diet as an alternative to a high concentrate diet for finishing young bulls - Effects on growth performance, greenhouse gas emissions and meat quality

Meat science, 2023-04, Vol.198, p.109098-109098, Article 109098

2023

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Flavoured and fortified olive oils - Pros and cons

Trends in Food Science & Technology, 2022-06, Vol.124, p.108-127

2022

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Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

Food science & technology, 2021-02, Vol.137, p.110426, Article 110426

2021

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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 & technology, 2022, Vol.248 (1), p.171-183

2022

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Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins

Journal of agricultural and food chemistry, 2018-10, Vol.66 (43), p.11227-11233

2018

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Production of Whey Protein-Based Aggregates Under Ohmic Heating

Food and bioprocess technology, 2016-04, Vol.9 (4), p.576-587

2016

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Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties

Food hydrocolloids, 2020-04, Vol.101, p.105505, Article 105505

2020

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Geographical discrimination of olive oils from Cv. ‘Galega Vulgar’

Food chemistry, 2023-01, Vol.398, p.133945-133945, Article 133945

2023

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Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality

Innovative food science & emerging technologies, 2019-03, Vol.52, p.1-7

2019

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Influence of moderate electric fields on gelation of whey protein isolate

Food hydrocolloids, 2015-01, Vol.43, p.329-339

2015

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Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints

Food science & technology, 2017-06, Vol.79, p.394-401

2017

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Fourier transform infrared spectroscopy-chemometric approach as a non-destructive olive cultivar tool for discriminating Portuguese monovarietal olive oils

European food research & technology, 2021-10, Vol.247 (10), p.2473-2484

2021

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Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields

Food research international, 2017-09, Vol.99 (Pt 1), p.435-443

2017

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Physicochemical Fingerprint of “Pera Rocha do Oeste”. A PDO Pear Native from Portugal

Chemical interesterification of blends with palm stearin and patawa oil

Predicting Temperature-Dependent Viscosity of Amazonian Vegetable Oils and Their Mixtures from Fatty Acid Composition

A Novel Approach for Monitoring the Volatile Metabolome in Biological Samples from Ruminants through Miniaturized Liquid–Liquid Extraction and Multiclass Gas Chromatography Analysis

The role of emergent processing technologies in tailoring plant protein functionality: New insights

Risk factors associated with lameness and hoof lesions in pasture-based dairy cattle systems in southeast Brazil

Electric field effects on proteins – Novel perspectives on food and potential health implications

Unravelling the phytonutrients and antioxidant properties of European Vicia faba L. seeds

Assessment of the nitrogen fertilization effect on bioactive compounds of frozen fresh and dried samples of Stevia rebaudiana Bertoni

Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactions

Electrosprayed whey protein-based nanocapsules for β-carotene encapsulation

Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

Forage based diet as an alternative to a high concentrate diet for finishing young bulls - Effects on growth performance, greenhouse gas emissions and meat quality

Flavoured and fortified olive oils - Pros and cons

Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment

Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins

Production of Whey Protein-Based Aggregates Under Ohmic Heating

Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties

Geographical discrimination of olive oils from Cv. ‘Galega Vulgar’

Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality

Influence of moderate electric fields on gelation of whey protein isolate

Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints

Fourier transform infrared spectroscopy-chemometric approach as a non-destructive olive cultivar tool for discriminating Portuguese monovarietal olive oils

Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields

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