Data | Título | Autor(es) | Tipo | Acesso |
9-Dez-2022 | An electronic nose as a non-destructive analytical tool to identify the geographical origin of Portuguese olive oils from two adjacent regions | Rodrigues, Nuno; Ferreiro, Nuno; Veloso, Ana C. A., et al. | Artigo | Acesso aberto |
Abr-2021 | Analysis of microstructure and texture of gluten- and lactose-free cereal bars, produced with different hydrocolloids and drying temperatures and no-added sugar | Martins, Vanessa; Alves, M. Rui; Pinheiro, Rita | Artigo | Acesso restrito UMinho |
2016 | Estudo da viabilidade da diminuição das temperaturas de pasteurização aplicadas aos preparados elaborados na Decorgel | Soares, Margarida Reis | Dissertação de mestrado | Acesso restrito autor |
5-Jul-2022 | Evaluation of physicochemical, texture, sensory and microbiologicalproperties of fresh Sarrajão (Sarda sarda) fillets during storage time | Solinho, Joana; Pinto, Ricardo; Santos, Joana, et al. | Resumo em ata de conferência | Acesso aberto |
3-Jan-2022 | Impact of the covering vegetable oil on the sensory profile of canned tuna of Katsuwonus pelamis species and tunas taste evaluation using an electronic tongue | Ferreiro, Nuno; Rodrigues, Nuno; Veloso, Ana C. A., et al. | Artigo | Acesso aberto |
2018 | Increasing the sustainability of the coffee agro-industry: spent coffee grounds as a source of new beverages | Machado, E.; Mussatto, Solange I.; Teixeira, J. A., et al. | Artigo | Acesso aberto |