António Manuel Coelho Lino Peres
AuthID: R-000-28C
21
TITLE: Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil Full Text
AUTHORS: Cherif, M; Rodrigues, N; Veloso, ACA; Zaghdoudi, K; Pereira, JA; Peres, AM;
PUBLISHED: 2021, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 140
AUTHORS: Cherif, M; Rodrigues, N; Veloso, ACA; Zaghdoudi, K; Pereira, JA; Peres, AM;
PUBLISHED: 2021, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 140
INDEXED IN: 
Scopus 
WOS
Scopus WOS22
TITLE: Sedimentation assessment and effects in Venda Nova dam reservoir (Portugal) Full Text
AUTHORS: Miranda, MN ; Rosa, C; Peres, A; Maia, R;
PUBLISHED: 2021, SOURCE: SCIENCE OF THE TOTAL ENVIRONMENT, VOLUME: 766
AUTHORS: Miranda, MN ; Rosa, C; Peres, A; Maia, R;
PUBLISHED: 2021, SOURCE: SCIENCE OF THE TOTAL ENVIRONMENT, VOLUME: 766
23
TITLE: Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity Full Text
AUTHORS: Teixeira, GG; Dias, LG; Rodrigues, N; Marx, IMG; Veloso, ACA; Pereira, JA; Peres, AM;
PUBLISHED: 2021, SOURCE: TALANTA, VOLUME: 226
AUTHORS: Teixeira, GG; Dias, LG; Rodrigues, N; Marx, IMG; Veloso, ACA; Pereira, JA; Peres, AM;
PUBLISHED: 2021, SOURCE: TALANTA, VOLUME: 226
INDEXED IN: Scopus WOS
Scopus WOS24
TITLE: Fatty Acid Composition from Olive Oils of Portuguese Centenarian Trees Is Highly Dependent on Olive Cultivar and Crop Year
AUTHORS: Rodrigues, N; Susana Casal ; Pinho, T; Cruz, R ; Peres, AM; Baptista, P; Pereira, JA;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 3
AUTHORS: Rodrigues, N; Susana Casal ; Pinho, T; Cruz, R ; Peres, AM; Baptista, P; Pereira, JA;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 3
25
TITLE: Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrancosa olive oils based on the electronic tongue analysis of olive paste extracts Full Text
AUTHORS: Marx, IMG; Susana Casal ; Rodrigues, N; Veloso, ACA; Pereira, JA; Peres, AM;
PUBLISHED: 2021, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 147
AUTHORS: Marx, IMG; Susana Casal ; Rodrigues, N; Veloso, ACA; Pereira, JA; Peres, AM;
PUBLISHED: 2021, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 147
26
TITLE: A Potentiometric Electronic Tongue as a Discrimination Tool of Water-Food Indicator/Contamination Bacteria
AUTHORS: Ghrissi, H; Veloso, ACA; Marx, IMG; Dias, T; Peres, AM;
PUBLISHED: 2021, SOURCE: CHEMOSENSORS, VOLUME: 9, ISSUE: 6
AUTHORS: Ghrissi, H; Veloso, ACA; Marx, IMG; Dias, T; Peres, AM;
PUBLISHED: 2021, SOURCE: CHEMOSENSORS, VOLUME: 9, ISSUE: 6
INDEXED IN: WOS
WOS27
TITLE: Fourier transform infrared spectroscopy-chemometric approach as a non-destructive olive cultivar tool for discriminating Portuguese monovarietal olive oils Full Text
AUTHORS: Lamas, S; Rodrigues, N; Fernandes, IP; Barreiro, MF; Pereira, JA; Peres, AM;
PUBLISHED: 2021, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
AUTHORS: Lamas, S; Rodrigues, N; Fernandes, IP; Barreiro, MF; Pereira, JA; Peres, AM;
PUBLISHED: 2021, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
INDEXED IN: WOS
WOS28
TITLE: Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil Full Text
AUTHORS: Cherif, M; Rodrigues, N; Veloso, ACA; Pereira, JA; Peres, AM;
PUBLISHED: 2021, SOURCE: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
AUTHORS: Cherif, M; Rodrigues, N; Veloso, ACA; Pereira, JA; Peres, AM;
PUBLISHED: 2021, SOURCE: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
INDEXED IN: Scopus WOS
Scopus WOS29
TITLE: Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain) Full Text
AUTHORS: Rodrigues, N; Susana Casal ; Pinho, T; Cruz, R ; Baptista, P; Martin, H; Asensio S Manzanera, MC; Peres, AM; Pereira, JA;
PUBLISHED: 2021, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 247, ISSUE: 12
AUTHORS: Rodrigues, N; Susana Casal ; Pinho, T; Cruz, R ; Baptista, P; Martin, H; Asensio S Manzanera, MC; Peres, AM; Pereira, JA;
PUBLISHED: 2021, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 247, ISSUE: 12
30
TITLE: Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical-sensory quality and health claim fulfillment Full Text
AUTHORS: Marx, IMG; Susana Casal ; Rodrigues, N; Cruz, R ; Veloso, ACA; Pereira, JA; Peres, AM;
PUBLISHED: 2021, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 248, ISSUE: 1
AUTHORS: Marx, IMG; Susana Casal ; Rodrigues, N; Cruz, R ; Veloso, ACA; Pereira, JA; Peres, AM;
PUBLISHED: 2021, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 248, ISSUE: 1
