António Manuel Coelho Lino Peres
AuthID: R-000-28C
51
TITLE: A Kinetic-Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils Full Text
AUTHORS: Veloso, ACA ; Rodrigues, N; Ouarouer, Y; Zaghdoudi, K; Pereira, JA; Peres, AM;
PUBLISHED: 2020, SOURCE: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, VOLUME: 97, ISSUE: 6
AUTHORS: Veloso, ACA ; Rodrigues, N; Ouarouer, Y; Zaghdoudi, K; Pereira, JA; Peres, AM;
PUBLISHED: 2020, SOURCE: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, VOLUME: 97, ISSUE: 6
52
TITLE: Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark
AUTHORS: Schreiner, TB; Santamaria Echart, A; Ribeiro, A ; Peres, AM; Dias, MM ; Pinho, SP; Barreiro, MF;
PUBLISHED: 2020, SOURCE: MOLECULES, VOLUME: 25, ISSUE: 7
AUTHORS: Schreiner, TB; Santamaria Echart, A; Ribeiro, A ; Peres, AM; Dias, MM ; Pinho, SP; Barreiro, MF;
PUBLISHED: 2020, SOURCE: MOLECULES, VOLUME: 25, ISSUE: 7
53
TITLE: Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue Full Text
AUTHORS: Martin Vertedor, D; Rodrigues, N; Marx, IMG; Veloso, ACA ; Peres, AM; Pereira, JA;
PUBLISHED: 2020, SOURCE: FOOD CONTROL, VOLUME: 117
AUTHORS: Martin Vertedor, D; Rodrigues, N; Marx, IMG; Veloso, ACA ; Peres, AM; Pereira, JA;
PUBLISHED: 2020, SOURCE: FOOD CONTROL, VOLUME: 117
54
TITLE: Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue Full Text
AUTHORS: Martin Vertedor, D; Rodrigues, N; Marx, IMG; Dias, LG; Veloso, ACA ; Pereira, JA; Peres, AM;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 129
AUTHORS: Martin Vertedor, D; Rodrigues, N; Marx, IMG; Dias, LG; Veloso, ACA ; Pereira, JA; Peres, AM;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 129
55
TITLE: Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue Full Text
AUTHORS: Guilherme, R; Rodrigues, N; Marx, TMG; Dias, LG; Veloso, ACA ; Ramos, AC; Peres, AM; Pereira, JA;
PUBLISHED: 2020, SOURCE: MICROCHEMICAL JOURNAL, VOLUME: 157
AUTHORS: Guilherme, R; Rodrigues, N; Marx, TMG; Dias, LG; Veloso, ACA ; Ramos, AC; Peres, AM; Pereira, JA;
PUBLISHED: 2020, SOURCE: MICROCHEMICAL JOURNAL, VOLUME: 157
56
TITLE: Chemical Characterization of Oleaster, Olea europaea var. sylvestris (Mill.) Lehr., Oils from Different Locations of Northeast Portugal
AUTHORS: Rodrigues, N; Pinho, T; Susana Casal ; Peres, AM; Baptista, P; Pereira, JA;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 18
AUTHORS: Rodrigues, N; Pinho, T; Susana Casal ; Peres, AM; Baptista, P; Pereira, JA;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 18
57
TITLE: Discrimination of Sweet Cherry Cultivars Based on Electronic Tongue Potentiometric Fingerprints
AUTHORS: Rodrigues, I; Rodrigues, N; Marx, IMG; Veloso, ACA ; Ramos, AC; Pereira, JA; Peres, AM;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 20
AUTHORS: Rodrigues, I; Rodrigues, N; Marx, IMG; Veloso, ACA ; Ramos, AC; Pereira, JA; Peres, AM;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 20
58
TITLE: Phenolics and antioxidant activity of green and red sweet peppers from organic and conventional agriculture: A comparative study
AUTHORS: Guilherme, R; Aires, A ; Rodrigues, N; Peres, AM; Pereira, JA;
PUBLISHED: 2020, SOURCE: Agriculture (Switzerland), VOLUME: 10, ISSUE: 12
AUTHORS: Guilherme, R; Aires, A ; Rodrigues, N; Peres, AM; Pereira, JA;
PUBLISHED: 2020, SOURCE: Agriculture (Switzerland), VOLUME: 10, ISSUE: 12
59
TITLE: Sensory analysis using electronic tongues
AUTHORS: Ítala M G Marx; Ana C A Veloso ; Susana Casal ; José A Pereira; António M Peres;
PUBLISHED: 2020, SOURCE: Innovative Food Analysis
AUTHORS: Ítala M G Marx; Ana C A Veloso ; Susana Casal ; José A Pereira; António M Peres;
PUBLISHED: 2020, SOURCE: Innovative Food Analysis
60
TITLE: Ancient olive trees as a source of olive oils rich in phenolic compounds Full Text
AUTHORS: Rodrigues, N; Susana Casal ; Pinho, T; Peres, AM; Bento, A; Baptista, P; Pereira, JA;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 276
AUTHORS: Rodrigues, N; Susana Casal ; Pinho, T; Peres, AM; Bento, A; Baptista, P; Pereira, JA;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 276
