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Mostrar 13-19 de um total de 19 resultados. < anterior 
DataTítuloAutor(es)TipoAcesso
Out-2021Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oilCherif, Marwa; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArtigoAcesso restrito UMinho
2016Monitoring olive oils quality and oxidative resistance during storage using an electronic tongueRodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A., et al.ArtigoAcesso aberto
Dez-2022Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluationMurillo-Cruz, M. Carmen; Rodrigues, Nuno; Dias, Maria Inês, et al.ArtigoAcesso restrito UMinho
1-Dez-2023Potential of the endophyte Penicillium commune in the control of olive anthracnose via induction of antifungal volatiles in host plantSilva, Sofia; Costa, Helgeneusa da; Lopes, Teresa, et al.ArtigoAcesso aberto
2017Screening of potential biocontrol bacterial against Pseudomonas savastanoi pv. savastanoi and elucidation of their mode of actionMina, Diogo; Pereira, José Alberto; Lino-Neto, T., et al.Resumo em ata de conferência Acesso aberto
Set-2020Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongueGuilherme, Rosa; Rodrigues, Nuno; Marx, Ítala M. G., et al.ArtigoAcesso aberto
22-Nov-2021The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oilsRodrigues, Nuno; Silva, Kevin; Veloso, Ana C. A., et al.ArtigoAcesso aberto
Mostrar 13-19 de um total de 19 resultados. < anterior