| Data | Título | Autor(es) | Tipo | Acesso |
| 26-Nov-2022 | Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs | Moreira, Catarina; Santos, Pedro Miguel Ferreira; Teixeira, J. A., et al. | Artigo | Acesso aberto |
| 2015 | Changes in the volatile composition of wine from grapes treated with Bordeaux mixture: a laboratory-scale study | Martins, V.; Teixeira, A.; Gerós, H. | Artigo | Acesso restrito autor |
| 2023 | Deciphering plant health status: The link between secondary metabolites, fungal community and disease incidence in olive tree | Gomes, Teresa; Pereira, Jose Alberto; Moya-Larano, Jordi, et al. | Artigo | Acesso aberto |
| 2012 | Early leaf removal impact on volatile composition of Tempranillo wines | Vilanova, Mar; Diago, M. P.; Genisheva, Zlatina Asenova, et al. | Artigo | Acesso aberto |
| Set-2020 | Evaluation of multi-starter S. cerevisiae/ D. bruxellensis cultures for mimicking and accelerating transformations occurring during barrel ageing of beer | Coelho, Eduardo João Louro; Azevedo, Mário; Teixeira, J. A., et al. | Artigo | Acesso aberto |
| 2018 | Increasing the sustainability of the coffee agro-industry: spent coffee grounds as a source of new beverages | Machado, E.; Mussatto, Solange I.; Teixeira, J. A., et al. | Artigo | Acesso aberto |
| Fev-2019 | Production of blueberry wine and volatile characterization of young and bottle-aging beverages | Mendes-Ferreira, Ana; Coelho, Eduardo; Barbosa, Catarina, et al. | Artigo | Acesso aberto |
| 31-Jan-2020 | Validation of a LLME/GC-MS methodology for quantification of volatile compounds in fermented beverages | Coelho, Eduardo João Louro; Lemos, M.; Genisheva, Zlatina, et al. | Artigo | Acesso aberto |
| 2009 | Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain) | Vilanova, Mar; Genisheva, Zlatina Asenova; Bescansa, Lorenzo, et al. | Artigo | Acesso aberto |
