Percorrer por autor Pereira, José A. Subscrever estatísticas do autor Pereira, José A.

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Mostrar 19-35 de um total de 35 resultados. < anterior 
DataTítuloAutor(es)TipoAcesso
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.ArtigoAcesso aberto
Abr-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.ArtigoAcesso aberto
17-Jun-2019Monitoring physicochemical and sensory attributes during debittering of stoned green olivesMarx, Ítala M. G.; Rodrigues, Nuno; Veloso, Ana C. A., et al.Resumo em ata de conferência Acesso aberto
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.ArtigoAcesso aberto
Fev-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.ArtigoAcesso aberto
Set-2018Olive oil quality and sensory changes during house-use simulation and temporal assessment using an electronic tongueRodrigues, Nuno; Oliveira, Letícia; Mendanha, Lorena, et al.ArtigoAcesso restrito UMinho
19-Fev-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.ArtigoAcesso aberto
2018Perception of olive oils sensory defects using a potentiometric taste deviceVeloso, Ana C. A.; Silva, Lucas M.; Rodrigues, Nuno, et al.ArtigoAcesso aberto
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.ArtigoAcesso restrito autor
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.ArtigoAcesso aberto
2017Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brinesMarx, Ítala; Rodrigues, Nuno; Dias, Luís G., et al.ArtigoAcesso aberto
2016Sensory intensity assessment of olive oils using an electronic tongueVeloso, Ana C. A.; Dias, Luís G.; Rodrigues, Nuno, et al.ArtigoAcesso aberto
2014Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongueDias, Luís G.; Fernandes, Andreia; Veloso, Ana C. A., et al.ArtigoAcesso aberto
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.ArtigoAcesso aberto
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.Resumo em ata de conferência Acesso aberto
Jul-2019Unmasking sensory defects of olive oils flavored with basil and oregano using an electronic tongue-chemometric toolBobiano, Marta; Rodrigues, Nuno; Madureira, Marta, et al.ArtigoAcesso restrito UMinho
6-Dez-2021Volatile-olfactory profiles of cv. Arbequina olive oils extracted without/with olive leaves addition and their discrimination using an electronic noseMarx, Ítala M. G.; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArtigoAcesso aberto
Mostrar 19-35 de um total de 35 resultados. < anterior