Browsing by author Pereira, José A. Subscribe author statistics Pereira, José A.

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Showing results 13 to 32 of 34. < previous   next >
Issue DateTitleAuthor(s)TypeAccess
30-May-2022Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profilesMarx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno, et al.ArticleRestricted access (UMinho)
2022Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical--sensory quality and health claim fulfillmentMarx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno, et al.ArticleRestricted access (UMinho)
3-Jan-2022Impact of the covering vegetable oil on the sensory profile of canned tuna of Katsuwonus pelamis species and tunas taste evaluation using an electronic tongueFerreiro, Nuno; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArticleOpen access
Feb-2021Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claimMarx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno, et al.ArticleOpen access
21-Jul-2022Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils' stability and health-related compositionMarx, Ítala M. G.; Baptista, Paula; Casal, Susana, et al.ArticleRestricted access (UMinho)
Jun-2020A kinetic-thermodynamic study of the effect of the cultivar/total phenols on the oxidative stability of olive oilsVeloso, Ana C. A.; Rodrigues, Nuno; Ouarouer, Yosra, et al.ArticleOpen access
Apr-2021Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oilCherif, Marwa; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArticleOpen access
17-Jun-2019Monitoring physicochemical and sensory attributes during debittering of stoned green olivesMarx, Ítala M. G.; Rodrigues, Nuno; Veloso, Ana C. A., et al.AbstractOpen access
Jul-2019Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongueRodrigues, Nuno; Marx, Ítala M. G.; Dias, Luís G., et al.ArticleOpen access
Feb-2016Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongueDias, Luís G.; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArticleOpen access
Sep-2018Olive oil quality and sensory changes during house-use simulation and temporal assessment using an electronic tongueRodrigues, Nuno; Oliveira, Letícia; Mendanha, Lorena, et al.ArticleRestricted access (UMinho)
19-Feb-2018Olive oil total phenolic contents and sensory sensations trends during oven and microwave heating processes and their discrimination using an electronic tonguePrata, Rafaela; Pereira, José A.; Rodrigues, Nuno, et al.ArticleOpen access
2018Perception of olive oils sensory defects using a potentiometric taste deviceVeloso, Ana C. A.; Silva, Lucas M.; Rodrigues, Nuno, et al.ArticleOpen access
2015Plant-mediated effects on entomopathogenic fungi: how the olive tree influences fungal enemies of the olive moth, Prays oleaeOliveira, Ivo; Pereira, José A.; Lino-Neto, T., et al.ArticleRestricted access (Author)
Jun-2017Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprintsMarx, Ítala M. G.; Rodrigues, Nuno; Dias, Luís G., et al.ArticleOpen access
2017Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brinesMarx, Ítala; Rodrigues, Nuno; Dias, Luís G., et al.ArticleOpen access
2016Sensory intensity assessment of olive oils using an electronic tongueVeloso, Ana C. A.; Dias, Luís G.; Rodrigues, Nuno, et al.ArticleOpen access
2014Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongueDias, Luís G.; Fernandes, Andreia; Veloso, Ana C. A., et al.ArticleOpen access
2018A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oilHarzalli, Ussama; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArticleOpen access
6-Jul-2017Unmasking admixtures of extra virgin olive oils with olive oils containing sensory defects using a multi-sensor taste deviceHarzalli, Ussama; Rodrigues, Nuno; Veloso, Ana C. A., et al.AbstractOpen access