Zita Emanuela Martins
AuthID: R-00F-NRF
1
TITLE: PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION AND SENSORY QUALITY AT A UNIVERSITY CANTEEN? Full Text
AUTHORS: Dantas, NM; Pinto e Silva, MEM; Martins, ZE; Dutra, RR; Damasceno, KSFDC; Pinho, O ;
PUBLISHED: 2023, SOURCE: JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, VOLUME: 21, ISSUE: 1
AUTHORS: Dantas, NM; Pinto e Silva, MEM; Martins, ZE; Dutra, RR; Damasceno, KSFDC; Pinho, O ;
PUBLISHED: 2023, SOURCE: JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, VOLUME: 21, ISSUE: 1
2
TITLE: Dynamic sensory analysis by Temporal Dominance of Sensations paired with dynamic liking and wanting methodologies to understand the consumers’ preference between two beer styles enriched with elderberries Full Text
AUTHORS: Machado, JC; Jr.; Martins, ZE; Ferreira, IMPLVO;
PUBLISHED: 2023, SOURCE: LWT, VOLUME: 173
AUTHORS: Machado, JC; Jr.; Martins, ZE; Ferreira, IMPLVO;
PUBLISHED: 2023, SOURCE: LWT, VOLUME: 173
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TITLE: From data to insight: Exploring contaminants in different food groups with literature mining and machine learning techniques
AUTHORS: Martins, Zita E.; Ramos, Helena; Araujo, Ana Margarida; Silva, Marta; Ribeiro, Mafalda; Melo, Armindo; Mansilha, Catarina; Viegas, Olga ; Faria, Miguel A.; Ferreira, Isabel M. P. L. V. O.;
PUBLISHED: 2023, SOURCE: CURRENT RESEARCH IN FOOD SCIENCE, VOLUME: 7
AUTHORS: Martins, Zita E.; Ramos, Helena; Araujo, Ana Margarida; Silva, Marta; Ribeiro, Mafalda; Melo, Armindo; Mansilha, Catarina; Viegas, Olga ; Faria, Miguel A.; Ferreira, Isabel M. P. L. V. O.;
PUBLISHED: 2023, SOURCE: CURRENT RESEARCH IN FOOD SCIENCE, VOLUME: 7
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TITLE: Headspace volatolome of peel flours from citrus fruits grown in Brazil Full Text
AUTHORS: Ângela Galvan-Lima; Sara C Cunha; Zita E Martins; Antonio G Soares; Isabel M.P.L.V.O Ferreira; Adriana Farah;
PUBLISHED: 2021, SOURCE: Food Research International, VOLUME: 150
AUTHORS: Ângela Galvan-Lima; Sara C Cunha; Zita E Martins; Antonio G Soares; Isabel M.P.L.V.O Ferreira; Adriana Farah;
PUBLISHED: 2021, SOURCE: Food Research International, VOLUME: 150
