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Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing

Microorganisms (Basel), 2021-09, Vol.9 (10), p.2007

2021

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Assessing boar taint in Portuguese pork: A small-scale study of prevalence and classification via established detection thresholds

Spanish journal of agricultural research : SJAR, 2024-01, Vol.22 (3), p.e0607

2024

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The chemical characterisation of the maritime pine bark cultivated in Northern Portugal

Plants (Basel), 2023-11, Vol.12 (23), p.3940

2023

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The Effect of Different Lycopene Dyeing Solutions on Rice Colour Stability

Chemical engineering transactions, 2021-07, Vol.87

2021

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Chemical composition and industrial applications of Maritime pine (Pinus pinaster Ait.) bark and other non-wood parts

Reviews in environmental science and biotechnology, 2022-09, Vol.21 (3), p.583-633

2022

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Physicochemical analysis of ham from entire male pigs raised with different feeding and housing conditions

Journal of food processing and preservation, 2022-08, Vol.46 (8), p.1-5

2022

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A SWOT Analysis of Organizations in the Agri-Food Chain Sector from the Northern Region of Portugal Using the PESTEL and MEETHS Frameworks

Agriculture (Basel), 2024-09, Vol.14 (9), p.1554

2024

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Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds

Foods, 2022-03, Vol.11 (7), p.912

2022

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The use of sugar beet pulp in pig diet to control skatole analysed by HPLC quantification method

Scientia agricola, 2023-01, Vol.80

2023

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Microbiological Characterization of Protected Designation of Origin Serra da Estrela Cheese

Foods, 2023-05, Vol.12 (10), p.2008

2023

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The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures

Foods, 2024-10, Vol.13 (19), p.3170

2024

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Seasonal Variations on Testicular Morphology, Boar Taint, and Meat Quality Traits in Traditional Outdoor Pig Farming

Animals (Basel), 2023-12, Vol.14 (1), p.102

2023

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Training requirements for agro-food industry in Portugal

International journal of food studies, 2015, Vol.4 (1), p.12-28

2015

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Effect of Immunocastration on Culled Sows—A Preliminary Study on Reproductive Tract, Carcass Traits, and Meat Quality

Veterinary sciences, 2023-10, Vol.10 (10), p.600

2023

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Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives

Frontiers in sustainable food systems, 2023-11, Vol.7

2023

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Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

Food science and technology international, 2019-06, Vol.25 (4), p.327-336

2019

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The Effect of Different Drying Processes on Physicochemical Characteristics and Antioxidant Activity of Brassica Spp. Cultivars from Northern Atlantic Portugal

Chemical engineering transactions, 2019, Vol.75

2019

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Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions

Millenium (Viseu), 2018-09 (7), p.59-65

2018

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Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product

Millenium (Viseu), 2018-09 (7), p.39-48

2018

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The Atlantic diet – Origin and features

International journal of food studies, 2016-04, Vol.5 (1)

2016

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Optimization of a chemical method for skinning of sardines (Sardina pilchardus) during canning processing

Frontiers in Marine Science, 2014-06, Vol.1

2014

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Food innovation and entrepreneurship in higher education: a case study

International journal of food studies, 2015-10, Vol.4 (2)

2015

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Effect of different types of coatings on texture and nutritional properties of canned Portuguese sardines (Sardina pilchardus)

Frontiers in Marine Science, 2014-06, Vol.1

2014

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The Society of Information and the European Citizens' Perception of Climate Change: Natural or Anthropological Causes

Environmental management (New York), 2024-03

2024

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Enhanced HPLC Method for Boar Taint Quantification

ChemistryOpen (Weinheim), 2024-09, Vol.13 (9), p.e202300283-n/a

2024

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Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing

Assessing boar taint in Portuguese pork: A small-scale study of prevalence and classification via established detection thresholds

The chemical characterisation of the maritime pine bark cultivated in Northern Portugal

The Effect of Different Lycopene Dyeing Solutions on Rice Colour Stability

Chemical composition and industrial applications of Maritime pine (Pinus pinaster Ait.) bark and other non-wood parts

Physicochemical analysis of ham from entire male pigs raised with different feeding and housing conditions

A SWOT Analysis of Organizations in the Agri-Food Chain Sector from the Northern Region of Portugal Using the PESTEL and MEETHS Frameworks

Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds

The use of sugar beet pulp in pig diet to control skatole analysed by HPLC quantification method

Microbiological Characterization of Protected Designation of Origin Serra da Estrela Cheese

The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures

Seasonal Variations on Testicular Morphology, Boar Taint, and Meat Quality Traits in Traditional Outdoor Pig Farming

Training requirements for agro-food industry in Portugal

Effect of Immunocastration on Culled Sows—A Preliminary Study on Reproductive Tract, Carcass Traits, and Meat Quality

Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives

Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

The Effect of Different Drying Processes on Physicochemical Characteristics and Antioxidant Activity of Brassica Spp. Cultivars from Northern Atlantic Portugal

Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions

Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product

The Atlantic diet – Origin and features

Optimization of a chemical method for skinning of sardines (Sardina pilchardus) during canning processing

Food innovation and entrepreneurship in higher education: a case study

Effect of different types of coatings on texture and nutritional properties of canned Portuguese sardines (Sardina pilchardus)

The Society of Information and the European Citizens' Perception of Climate Change: Natural or Anthropological Causes

Enhanced HPLC Method for Boar Taint Quantification

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