MOUNTAIN
RESEARCH
CENTER

Polytechnic Institute
of Bragança

image01

CIMO

CIMO - Mountain Research Center. See video HERE

FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.

António Peres

Group: Sustainable Processes and Products
Phone: 273303220
E-mail: peres@ipb.pt
ORCID: 0000-0001-6595-9165
Scopus Author ID: 7102331969

Career

  • Since 2010: Auxiliary Professor at the School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Portugal
  • 1996 - 2010: Assistant Professor at the School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Portugal

Roles

  • Since 2024: Member of the Scientific Commission of the Master in "Biotechnological Engineering" at the Polytechnic Institute of Bragança (IPB), Portugal

Qualifications

  • 1998 - PhD. in Chemical Engineering, University of Porto (UP), Portugal
  • 1993 - Graduation in Chemical Engineering, University of Porto (UP), Portugal

Interests

  • Electrochemical sensor technology
  • Food Science and Technology
  • Chemometric tools

Projects:

OLIVOTEC - Valorização Tecnológica de Azeites de Territórios do Interior de Portugal
Funding body: Promove LA CAIXA
Reference: PD24-00014
Principal Investigator:Nuno Miguel de Sousa Rodrigues
Start: 2024-09-01
End: 2027-08-30
OliveCoFree - Estratégias inovadoras para reduzir o Cobre na proteção da oliveira contra doenças
Funding body: Promove LA CAIXA
Reference:
Principal Investigator:Paula Cristina dos Santos Baptista
Start: 2023-10-01
End: 2026-09-30
OLIVE4FUTURE - Centenarian olive trees as a source of resilience in the face of climate change
Funding body: FCT - PTDC - Projectos em todos os domínios científicos
Reference: 2022.07247.PTDC
Principal Investigator:Nuno Miguel de Sousa Rodrigues
Start: 2023-03-01
End: 2026-02-28
VIIAFOOD - Plataforma de Valorização, Industrialização e Inovação comercial para o AgroAlimentar
Funding body: PRR 2020 - Plano de Recuperação e Resiliência
Reference: C644929456-00000040
Principal Investigator:Lillian Bouçada de Barros
Start: 2023-01-01
End: 2025-12-31
Sustainolive - Azeite Biológico: implementação de estratégias inovadoras para a produção, valorização e consumo sustentáveis
Funding body: PRR 2020 - Plano de Recuperação e Resiliência
Reference: PRR-C05-i03-I-000187
Principal Investigator:Nuno Miguel de Sousa Rodrigues
Start: 2023-01-01
End: 2025-12-30
OleaPrime - Survey and characterization of Centenarian olive trees for its valorization
Funding body: Promove LA CAIXA
Reference: PV21-00020
Principal Investigator:José Alberto Cardoso Pereira
Start: 2022-09-01
End: 2025-08-31
OLIVECOA - Centenarian olive trees of Côa Valley region: rediscovering the past to valorise the future
Funding body: FCT - COA
Reference: COA/BRB/0035/2019
Principal Investigator:Nuno Miguel de Sousa Rodrigues
Start: 2020-07-01
End: 2023-06-30
QCLASSE - Caracterização e Valorização da autenticidade do QSE DOP e sua vocação para a promoção da Saúde
Funding body: FCT - SAICT
Reference: SAICT-POL/23290/2016
Principal Investigator:António Manuel Coelho Lino Peres
Start: 2017-08-24
End: 2019-08-23
BISOVICAP - Processamento de carnes de suíno, ovino e caprino, para a produção de novos produtos. Presunto e paté
Funding body: QREN - Projectos em Co-Promoção
Reference:
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2011-10-01
End: 2015-05-31
- Biological control of Chestnut Blight for maintenance of Castanea ecosystem
Funding body: PRODER - Medida 4.1
Principal Investigator:Maria Eugénia Madureira Gouveia
Start: 2012-05-01
End: 2015-04-05
InovEnergy - Eficiência Energética no Sector Agro-Industrial
Funding body: QREN-SIAC
Reference:
Principal Investigator:Manuel Joaquim Sabença Feliciano
Start: 2011-09-01
End: 2014-08-31
EcoDeep - Desenvolvimento de ferramentas de eco-eficiência para o sector agro-alimentar
Funding body: QREN-SIAC
Reference:
Principal Investigator:Manuel Joaquim Sabença Feliciano
Start: 2011-09-01
End: 2014-08-31
- Obtenção produtos transformados de carne ovinos/caprino
Funding body: PRODER - Medida 4.1
Reference: PRODER CMP026
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2010-01-01
End: 2012-12-31
- Electronic and Bioelectronic Tongues for Environmental and Food Sensing
Funding body: FCT - Portugal-Sérvia 2011
Reference: POCI/QUI/58076/2004 and PPCDT/QUI/58076/2004
Principal Investigator:Luis Avelino Guimarães Dias
Start: 2005-01-02
End: 2010-04-30
- Eficácia da própolis no controlo de loque Americano: Avaliação em zonas controladas
Funding body: PAN - Programa Apícola Nacional 2008-2010
Reference:
Principal Investigator:Miguel José Rodrigues Vilas Boas
Start: 2008-01-31
End: 2010-01-01
- Rastreio nacional de antibioticos no Mel: avaliação das vias de contaminação dos Resíduos no Mel
Funding body: PAN - Programa Apícola Nacional 2005-2008
Principal Investigator:Luis Avelino Guimarães Dias
Start: 2005-01-01
End: 2008-01-01
BIOLIFE - Produção de ingredientes para alimentos funcionais: Galacto-Oligossacáridos e Fructo-Oligossacáridos
Funding body: PROGRAMA PRIME – EIXO 1. - IDEIA
Principal Investigator:António Manuel Coelho Lino Peres
Start: 2004-01-01
End: 2007-01-01
- Estudo da autenticidade de queijo de ovelha “Terrincho” e de queijo de cabra “Transmontano”
Funding body: AGRO - Programa Operacional Agricultura e Desenvolvimento Rural
Reference:
Principal Investigator:António Manuel Coelho Lino Peres
Start: 2002-01-01
End: 2005-12-31

Total results: 140
1
2
Serra V.,Veloso A.C.A.,Peres A.M.,Henriques M.H.F.,Fajardo A.S.
Orange cultivars identification: electronic tongue versus conventional physicochemical methods
European Food Research and Technology, 252, , 2026

3
Lamas S.,Rodrigues N.,Herrero B.,Casal S.,Cruz R.,Peres A.M.,Pereira J.A.
Exploring the bioresource potential of beech nuts (Fagus sylvatica L.) from different regions of Spain: geographical origin impact on composition and antioxidant activity
Journal of Agriculture and Food Research, 27, , 2026

4
Cordeiro A.,Fernandes A.,Ferreira A.S.,Coelho E.,Coimbra M.A.,Peres A.M.,Rodrigues L.R.,Amorim C.
Coffee silverskin fermentation in a single step for sustainable production of carbohydrate-based mixture rich in pectic oligosaccharides
Food and Bioproducts Processing, 157, 492-502, 2026

5
Landoulsi F.,Peres A.M.,Veloso A.C.A.,Khemakhem M.,Pereira J.A.,Rodrigues N.
Exploratory assessment of rancidity intensity in blended olive oils using an electronic nose and its potential for quality grading
Food Control, 182, , 2026

6
González-Fernández A.,Rallo P.,Peres A.M.,Rodrigues N.,Casal S.,Pereira J.A.,Morales-Sillero A.
Deciphering How Olive Volatiles and Fatty Acids Shape Bactrocera oleae (Rosii) Oviposition Preference Using Multivariate Regression Models
Journal of Applied Entomology, 150, 254-264, 2026

7
Bortoluzzi L.,Casal S.,Cruz R.,Peres A.M.,Baptista P.,Rodrigues N.
Impact of olive grove altitude on the chemical and sensory characteristics of olive oils from centenarian trees
European Food Research and Technology, 252, , 2026

8
Cordeiro A.,Fernandes A.,Ferreira A.S.,Coelho E.,Coimbra M.A.,Silvério S.C.,Cadavez V.,Peres A.M.,Rodrigues L.R.,Amorim C.
Valorisation of olive oil by-products into pectic- and glucuronoxylo-oligosaccharides via one-step fermentation
Food Chemistry, 494, , 2025

9
González-Torres P.,Rodrigues N.,Peres A.M.,La Rubia M.D.,Pereira J.A.
Effect of polyethylene terephthalate packaging and storage temperature on the characteristics of edible oils
Lwt, 236, , 2025

10
Ferreiro N.,Veloso A.C.A.,Pereira J.A.,Rodrigues N.,Peres A.M.
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models
Food Engineering Reviews, 17, 608-626, 2025

11
Alimi S.,Rodrigues N.,Veloso A.C.A.,Cruz R.,Khemakhem M.,Pereira J.A.,Casal S.,Peres A.M.
Influence of household conditions on the shelf-life and polyphenolic-related health claim of Cobrançosa extra virgin olive oil
European Food Research and Technology, 251, 1849-1864, 2025

12
Crugeira P.J.L.,Khelifa H.,Barreira L.M.d.S.,Halla N.,Peres A.M.,Schreiner T.B.,Barreiro M.F.F.,Rodrigues P.
Bacterial cellulose biosynthesis in the presence of raw moist olive pomace: A green sustainable approach that enhances biopolymer production and properties
Biomass and Bioenergy, 197, , 2025

13
Lamas S.,Rodrigues N.,Santamaria-Echart A.,Palu I.,Manhique J.R.,Herrero B.,López-Cortés I.,Pereira J.A.,Peres A.M.
Potential use of the ATR-FTIR spectroscopy as an almond cultivar recognition tool: impact of sample and spectral pre-treatments
Journal of Food Measurement and Characterization, 19, 2595-2610, 2025

14
Bortoluzzi L.,Casal S.,Cruz R.,Peres A.M.,Baptista P.,Rodrigues N.
Nutritional and health claims compliance of olive oils produced from centenarian olive trees
Cogent Food and Agriculture, 11, , 2025

15
Gracher-Teixeira L.,Pituco S.C.S.,Colucci G.,Santamaria-Echart A.,Peres A.M.,Dias M.M.,Barreiro M.F.
Developing High-Coloring Natural Systems Using Double Emulsions with Daucus carota L. Extract to Meet High-Performance Requirements
Foods, 13, , 2024

16
Mota S.,Torres A.,Quintas C.,Peres A.M.,Ferreiro N.,Cruz R.,Ferreira H.,Almeida I.F.,Casal S.
Characterization of Liquid Dosage Forms of Atenolol and Enalapril Maleate for Oral and Enteral Feeding Administration
Pharmaceuticals, 17, , 2024

17
Rodrigues N.,Ferreiro N.,Ruano D.,Dias F.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Electronic nose: a tool to verify the PDO declaration of Portuguese olive oils
Journal of Food Measurement and Characterization, 18, 2952-2964, 2024

18
Lamas S.,Ruano D.,Dias F.,Barreiro F.,Pereira J.A.,Peres A.M.,Rodrigues N.
Application of the FTIR technique as a non-invasive tool to discriminate Portuguese olive oils with Protected Designation of Origin
Chemistry and Biodiversity, 21, , 2024

19
Schreiner T.B.,Santamaria-Echart A.,Peres A.M.,Dias M.M.,Pinho S.P.,Barreiro M.F.
Study of binary mixtures of Tribulus terrestris extract and Quillaja bark saponin as oil-in-water nanoemulsion emulsifiers
Journal of Surfactants and Detergents, 27, 123-133, 2024

20
21
Bortoluzzi L.,Casal S.,Cruz R.,Peres A.M.,Baptista P.,Rodrigues N.
Influence of Interannual Climate Conditions on the Composition of Olive Oil from Centenarian Olive Trees
Agronomy, 13, , 2023

22
Rodrigues N.,Peres F.,Casal S.,Santamaria-Echart A.,Barreiro F.,Peres A.M.,Alberto Pereira J.
Geographical discrimination of olive oils from Cv. ‘Galega Vulgar’
Food Chemistry, 398, , 2023

23
Dias T.,Santos V.S.,Zorgani T.,Ferreiro N.,Rodrigues A.I.,Zaghdoudi K.,Veloso A.C.A.,Peres A.M.
A Lab-Made E-Nose-MOS Device for Assessing the Bacterial Growth in a Solid Culture Medium
Biosensors, 13, , 2023

24
25
Murillo-Cruz M.C.,Rodrigues N.,Dias M.I.,Bermejo-Román R.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation
JAOCS Journal of the American Oil Chemists Society, 99, 1113-1126, 2022

26
Marx Í.M.G.,Casal S.,Rodrigues N.,Cruz R.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils
Food Chemistry, 395, , 2022

27
Marx Í.M.G.,Casal S.,Rodrigues N.,Cruz R.,Peres F.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles
Food Chemistry, 393, , 2022

28
Marx Í.M.G.,Baptista P.,Casal S.,Rodrigues N.,Cruz R.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils’ stability and health-related composition
European Food Research and Technology, 248, 2799-2808, 2022

29
Ogbonna J.D.N.,Cunha E.,Attama A.A.,Ofokansi K.C.,Ferreira H.,Pinto S.,Gomes J.,Marx Í.M.G.,Peres A.M.,Lobo J.M.S.,Almeida I.F.
Overcoming Challenges in Pediatric Formulation with a Patient-Centric Design Approach: A Proof-of-Concept Study on the Design of an Oral Solution of a Bitter Drug
Pharmaceuticals, 15, , 2022

30
Teixeira G.G.,Peres A.M.,Estevinho L.,Geraldes P.,Garcia-Cabezon C.,Martin-Pedrosa F.,Rodriguez-Mendez M.L.,Dias L.G.
Enose Lab Made with Vacuum Sampling: Quantitative Applications
Chemosensors, 10, , 2022

31
Lamas S.,Rodrigues N.,Peres A.M.,Pereira J.A.
Flavoured and fortified olive oils - Pros and cons
Trends in Food Science and Technology, 124, 108-127, 2022

32
Murillo-Cruz M.ª.,Rodrigues N.,Bermejo-Román R.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils
European Food Research and Technology, 248, 1287-1298, 2022

33
Campos L.,Seixas L.,Dias S.,Peres A.M.,Veloso A.C.A.,Henriques M.
Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products
Foods, 11, , 2022

34
Rodrigues N.,Peres A.M.,Baptista P.,Pereira J.A.
Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees
Plants, 11, , 2022

35
Rodrigues N.,Casal S.,Rodrigues A.I.,Cruz R.,Peres A.M.,Pereira J.A.
Impact of Frost on the Morphology and Chemical Composition of cv. Santulhana Olives
Applied Sciences Switzerland, 12, , 2022

36
Campos L.,Seixas L.,Henriques M.H.F.,Peres A.M.,Veloso A.C.A.
Pomegranate Peels and Seeds as a Source of Phenolic Compounds: Effect of Cultivar, By-Product, and Extraction Solvent
International Journal of Food Science, 2022, , 2022

37
Ferreiro N.,Rodrigues N.,Veloso A.C.A.,Fernandes C.,Paiva H.,Pereira J.A.,Peres A.M.
Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna’s Taste Evaluation Using an Electronic Tongue
Chemosensors, 10, , 2022

38
Marx Í.M.G.,Casal S.,Rodrigues N.,Cruz R.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment
European Food Research and Technology, 248, 171-183, 2022

39
Rodrigues N.,Casal S.,Pinho T.,Cruz R.,Baptista P.,Martín H.,Asensio-S.-Manzanera M.C.,Peres A.M.,Pereira J.A.
Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)
European Food Research and Technology, 247, 3113-3122, 2021

40
41
Cherif M.,Rodrigues N.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil
JAOCS Journal of the American Oil Chemists Society, 98, 1021-1032, 2021

42
Lamas S.,Rodrigues N.,Fernandes I.P.,Barreiro M.F.,Pereira J.A.,Peres A.M.
Fourier transform infrared spectroscopy-chemometric approach as a non-destructive olive cultivar tool for discriminating Portuguese monovarietal olive oils
European Food Research and Technology, 247, 2473-2484, 2021

43
44
Ghrissi H.,Veloso A.C.A.,Marx Í.M.G.,Dias T.,Peres A.M.
A potentiometric electronic tongue as a discrimination tool of water-food indicator/contamination bacteria
Chemosensors, 9, , 2021

45
Teixeira G.G.,Dias L.G.,Rodrigues N.,Marx Í.M.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity
Talanta, 226, , 2021

46
Cherif M.,Rodrigues N.,Veloso A.C.A.,Zaghdoudi K.,Pereira J.A.,Peres A.M.
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil
Lwt, 140, , 2021

47
Rodrigues N.,Casal S.,Pinho T.,Cruz R.,Peres A.M.,Baptista P.,Pereira J.A.
Fatty acid composition from olive oils of portuguese centenarian trees is highly dependent on olive cultivar and crop year
Foods, 10, 1-13, 2021

48
49
Marx Í.M.G.,Casal S.,Rodrigues N.,Pinho T.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim
Food Chemistry, 337, , 2021

50
Marx Í.M.G.,Rodrigues N.,Veloso A.C.A.,Casal S.,Pereira J.A.,Peres A.M.
Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose
Journal of Chemistry, 2021, , 2021

51
Guilherme R.,Aires A.,Rodrigues N.,Peres A.M.,Pereira J.A.
Phenolics and antioxidant activity of green and red sweet peppers from organic and conventional agriculture: A comparative study
Agriculture Switzerland, 10, 1-13, 2020

52
Martín-Vertedor D.,Rodrigues N.,Marx Í.M.G.,Veloso A.C.A.,Peres A.M.,Pereira J.A.
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue
Food Control, 117, , 2020

53
Rodrigues I.,Rodrigues N.,Marx Í.M.G.,Veloso A.C.A.,Ramos A.C.,Pereira J.A.,Peres A.M.
Discrimination of sweet cherry cultivars based on electronic tongue potentiometric fingerprints
Applied Sciences Switzerland, 10, 1-11, 2020

54
Rodrigues N.,Pinho T.,Casal S.,Peres A.M.,Baptista P.,Pereira J.A.
Chemical characterization of oleaster, olea europaea var. sylvestris (mill.) lehr., oils from different locations of northeast portugal
Applied Sciences Switzerland, 10, , 2020

55
Guilherme R.,Rodrigues N.,Marx Í.M.G.,Dias L.G.,Veloso A.C.A.,Ramos A.C.,Peres A.M.,Pereira J.A.
Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
Microchemical Journal, 157, , 2020

56
Martín-Vertedor D.,Rodrigues N.,Marx Í.M.G.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
Lwt, 129, , 2020

57
Veloso A.C.A.,Rodrigues N.,Ouarouer Y.,Zaghdoudi K.,Pereira J.A.,Peres A.M.
A Kinetic-Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils
JAOCS Journal of the American Oil Chemists Society, 97, 625-636, 2020

58
Rodrigues N.,Casal S.,Cruz R.,Peres A.M.,Baptista P.,Pereira J.A.
GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees
JAOCS Journal of the American Oil Chemists Society, 97, 497-507, 2020

59
Reis Lima M.J.,Fontes L.,Bahri H.,Veloso A.C.A.,Teixeira-Lemos E.,Peres A.M.
Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices
Nutrition and Food Science, 50, 417-432, 2020

60
Rodrigues N.,Casal S.,Peres A.M.,Baptista P.,Pereira J.A.
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
Food Research International, 128, , 2020

61
Jarboui A.,Marx Í.M.G.,Veloso A.C.A.,Vilaça D.,Correia D.M.,Dias L.G.,Mokkadem Y.,Peres A.M.
An electronic tongue as a classifier tool for assessing perfume olfactory family and storage time-period
Talanta, 208, , 2020

62
Reis Lima M.J.,Santos A.O.,Falcão S.,Fontes L.,Teixeira-Lemos E.,Vilas-Boas M.,Veloso A.C.A.,Peres A.M.
Dataset on free amino acids contents of Serra da Estrela PDO cheeses determined by UPLC-DAD-MS/MS
Data in Brief, 28, , 2020

63
Marx Í.M.G.,Veloso A.C.A.,Casal S.,Pereira J.A.,Peres A.M.
Sensory analysis using electronic tongues
Innovative Food Analysis, 323-343, 2020

64
Schreiner T.B.,Santamaria-Echart A.,Ribeiro A.,Peres A.M.,Dias M.M.,Pinho S.P.,Barreiro M.F.
Formulation and optimization of nanoemulsions using the natural surfactant saponin from Quillaja bark
Molecules, 25, , 2020

65
Hidayat S.N.,Rusman A.,Julian T.,Triyana K.,Veloso A.C.A.,Peres A.M.
Electronic nose coupled with linear and nonlinear supervised learning methods for rapid discriminating quality grades of superior java cocoa beans
International Journal of Intelligent Engineering and Systems, 12, 167-176, 2019

66
Reis Lima M.J.,Bahri H.,Sá Morais J.,Veloso A.C.A.,Fontes L.,Lemos E.T.,Peres A.M.
Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles
Journal of Food Measurement and Characterization, 13, 2988-2997, 2019

67
Reis Lima M.J.,Santos A.O.,Falcão S.,Fontes L.,Teixeira-Lemos E.,Vilas-Boas M.,Veloso A.C.A.,Peres A.M.
Serra da Estrela cheese's free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment
Food Research International, 126, , 2019

68
Hidayat S.N.,Triyana K.,Fauzan I.,Julian T.,Lelono D.,Yusuf Y.,Ngadiman N.,Veloso A.C.A.,Peres A.M.
The electronic nose coupled with chemometric tools for discriminating the quality of black tea samples in situ
Chemosensors, 7, , 2019

69
Rodrigues N.,Marx Í.M.G.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue
Lwt, 109, 327-335, 2019

70
Bobiano M.,Rodrigues N.,Madureira M.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue-Chemometric Tool
JAOCS Journal of the American Oil Chemists Society, 96, 751-760, 2019

71
Rodrigues N.,Marx Í.M.G.,Casal S.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment
Talanta, 197, 363-373, 2019

72
Rodrigues N.,Casal S.,Pinho T.,Peres A.M.,Bento A.,Baptista P.,Pereira J.A.
Ancient olive trees as a source of olive oils rich in phenolic compounds
Food Chemistry, 276, 231-239, 2019

73
Borges A.,Fonseca C.,Carreira F.,Rodrigues I.,Henriques M.,Veloso A.C.A.,Peres A.M.
Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour
Journal of Food Measurement and Characterization, 13, 864-873, 2019

74
75
Santos A.O.,Vaz A.,Rodrigues P.,Veloso A.C.A.,Venâncio A.,Peres A.M.
Thin films sensor devices for mycotoxins detection in foods: Applications and challenges
Chemosensors, 7, , 2019

76
Marx Í.M.G.,Veloso A.C.A.,Dias L.G.,Casal S.,Pereira J.A.,Peres A.M.
Electrochemical sensor-based devices for assessing bioactive compounds in olive oils: A brief review
Electronics Switzerland, 7, , 2018

77
Tazi I.,Triyana K.,Siswanta D.,Veloso A.C.A.,Peres A.M.,Dias L.G.
Dairy products discrimination according to the milk type using an electrochemical multisensor device coupled with chemometric tools
Journal of Food Measurement and Characterization, 12, 2385-2393, 2018

78
Veloso A.C.A.,Sousa M.E.B.C.,Estevinho L.,Dias L.G.,Peres A.M.
Honey evaluation using electronic tongues: An overview
Chemosensors, 6, , 2018

79
Rodrigues N.,Oliveira L.,Mendanha L.,Sebti M.,Dias L.G.,Oueslati S.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Olive Oil Quality and Sensory Changes During House-Use Simulation and Temporal Assessment Using an Electronic Tongue
JAOCS Journal of the American Oil Chemists Society, 95, 1121-1137, 2018

80
Rodrigues N.,Casal S.,Peres A.M.,Baptista P.,Bento A.,Martín H.,Asensio-S.-Manzanera M.C.,Pereira J.A.
Effect of olive trees density on the quality and composition of olive oil from cv. Arbequina
Scientia Horticulturae, 238, 222-233, 2018

81
82
Slim S.,Rodrigues N.,Veloso A.C.A.,Dias L.G.,Cruz R.,Casal S.,Oueslati S.,Pereira J.A.,Peres A.M.
Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars
Emirates Journal of Food and Agriculture, 30, 581-591, 2018

83
Meirinho S.G.,Dias L.G.,Peres A.M.,Rodrigues L.R.
Electrochemical aptasensor array for multiple detection of human osteopontin
Portugaliae Electrochimica Acta, 36, 1-9, 2018

84
Harzalli U.,Rodrigues N.,Veloso A.C.A.,Dias L.G.,Pereira J.A.,Oueslati S.,Peres A.M.
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil
Computers and Electronics in Agriculture, 144, 222-231, 2018

85
Prata R.,Pereira J.A.,Rodrigues N.,Dias L.G.,Veloso A.C.A.,Casal S.,Peres A.M.
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue
Journal of Food Quality, 2018, , 2018

86
Veloso A.C.A.,Silva L.M.,Rodrigues N.,Rebello L.P.G.,Dias L.G.,Pereira J.A.,Peres A.M.
Perception of olive oils sensory defects using a potentiometric taste device
Talanta, 176, 610-618, 2018

87
Souayah F.,Rodrigues N.,Veloso A.C.A.,Dias L.G.,Pereira J.A.,Oueslati S.,Peres A.M.
Discrimination of Olive Oil by Cultivar, Geographical Origin and Quality Using Potentiometric Electronic Tongue Fingerprints
JAOCS Journal of the American Oil Chemists Society, 94, 1417-1429, 2017

88
Meirinho S.G.,Dias L.G.,Peres A.M.,Rodrigues L.R.
Electrochemical aptasensor for human osteopontin detection using a DNA aptamer selected by SELEX
Analytica Chimica Acta, 987, 25-37, 2017

89
Slim S.,Rodrigues N.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Oueslati S.,Peres A.M.
Application of an electronic tongue for Tunisian olive oils’ classification according to olive cultivar or physicochemical parameters
European Food Research and Technology, 243, 1459-1470, 2017

90
Marx Í.M.G.,Rodrigues N.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Drunkler D.A.,Peres A.M.
Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue
Food and Bioprocess Technology, 10, 1310-1323, 2017

91
Marx Í.M.G.,Rodrigues N.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Drunkler D.A.,Peres A.M.
Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints
Lwt, 79, 394-401, 2017

92
Rodrigues N.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach
European Food Research and Technology, 243, 597-607, 2017

93
Dias L.G.,Meirinho S.G.,Veloso A.C.A.,Rodrigues L.R.,Peres A.M.
Electronic tongues and aptasensors
Bioinspired Materials for Medical Applications, 371-402, 2017

94
Marx Í.,Rodrigues N.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Drunkler D.A.,Peres A.M.
Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines
Talanta, 162, 98-106, 2017

95
Rodrigues N.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
Lwt, 73, 683-692, 2016

96
Meirinho S.G.,Dias L.G.,Peres A.M.,Rodrigues L.R.
Voltammetric aptasensors for protein disease biomarkers detection: A review
Biotechnology Advances, 34, 941-953, 2016

97
Dias L.G.,Alberto Z.,Veloso A.C.A.,Peres A.M.
Electronic tongue: a versatile tool for mineral and fruit-flavored waters recognition
Journal of Food Measurement and Characterization, 10, 264-273, 2016

98
Dias L.G.,Rodrigues N.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue
European Food Research and Technology, 242, 259-270, 2016

99
Veloso A.C.A.,Dias L.G.,Rodrigues L.R.,Peres A.M.
Gliadins in Foods and the Electronic Tongue
Electronic Noses and Tongues in Food Science, 179-188, 2016

100
Veloso A.C.A.,Dias L.G.,Rodrigues N.,Pereira J.A.,Peres A.M.
Sensory intensity assessment of olive oils using an electronic tongue
Talanta, 146, 585-593, 2016

101
Meirinho S.G.,Dias L.G.,Peres A.M.,Rodrigues L.R.
Development of an electrochemical RNA-aptasensor to detect human osteopontin
Biosensors and Bioelectronics, 71, 332-341, 2015

102
Dias L.G.,Veloso A.C.A.,Sousa M.E.B.C.,Estevinho L.,Machado A.A.S.C.,Peres A.M.
A novel approach for honey pollen profile assessment using an electronic tongue and chemometric tools
Analytica Chimica Acta, 900, 36-45, 2015

103
Dias L.G.,Sequeira C.,Veloso A.C.A.,Sousa M.E.B.C.,Peres A.M.
Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue
Analytica Chimica Acta, 848, 32-42, 2014

104
Dias L.G.,Fernandes A.,Veloso A.C.A.,Machado A.A.S.C.,Pereira J.A.,Peres A.M.
Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue
Food Chemistry, 160, 321-329, 2014

105
Sousa M.E.B.C.,Dias L.G.,Veloso A.C.A.,Estevinho L.,Peres A.M.,Machado A.A.S.C.
Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue
Talanta, 128, 284-292, 2014

106
Correia D.M.,Dias L.G.,Veloso A.C.A.,Dias T.,Rocha I.,Rodrigues L.R.,Peres A.M.
Dietary Sugars Analysis: Quantification of Fructooligossacharides during Fermentation by HPLC-RI Method
Frontiers in Nutrition, 1, , 2014

107
Meirinho S.G.,Dias L.G.,Peres A.M.,Rodrigues L.R.
Development of an electrochemical aptasensor for the detection of human osteopontin
Procedia Engineering, 87, 316-319, 2014

108
109
Pereira O.R.,Peres A.M.,Silva A.M.S.,Domingues M.R.M.,Cardoso S.M.
Simultaneous characterization and quantification of phenolic compounds in Thymus x citriodorus using a validated HPLC-UV and ESI-MS combined method
Food Research International, 54, 1773-1780, 2013

110
Peres A.M.,Freitas P.,Dias L.G.,Sousa M.E.B.C.,Castro L.M.,Veloso A.C.A.
Cyclic voltammetry: A tool to quantify 2,4,6-trichloroanisole in aqueous samples from cork planks boiling industrial process
Talanta, 117, 438-444, 2013

111
Barreira J.C.M.,Casal S.,Ferreira I.C.F.R.,Peres A.M.,Pereira J.A.,Oliveira M.B.P.P.
Supervised chemical pattern recognition in almond (Prunus dulcis) Portuguese PDO cultivars: PCA- and LDA-based triennial study
Journal of Agricultural and Food Chemistry, 60, 9697-9704, 2012

112
Dominguez A.,Nobre C.,Rodrigues L.R.,Peres A.M.,Torres D.,Rocha I.,Lima N.,Teixeira J.
New improved method for fructooligosaccharides production by Aureobasidium pullulans
Carbohydrate Polymers, 89, 1174-1179, 2012

113
Barreira J.C.M.,Casal S.,Ferreira I.C.F.R.,Peres A.M.,Pereira J.A.,Oliveira M.B.P.P.
Chemical characterization of chestnut cultivars from three consecutive years: Chemometrics and contribution for authentication
Food and Chemical Toxicology, 50, 2311-2317, 2012

114
Malheiro R.,Casal S.,Sousa A.,de Pinho P.G.,Peres A.M.,Dias L.G.,Bento A.,Pereira J.A.
Effect of Cultivar on Sensory Characteristics, Chemical Composition, and Nutritional Value of Stoned Green Table Olives
Food and Bioprocess Technology, 5, 1733-1742, 2012

115
Freitas P.,Dias L.G.,Peres A.M.,Castro L.M.,Veloso A.C.A.
Determination of 2,4,6-trichloroanisole by cyclic voltammetry
Procedia Engineering, 47, 1125-1128, 2012

116
Cardoso S.M.,Falcão S.I.,Peres A.M.,Domingues M.R.M.
Oleuropein/ligstroside isomers and their derivatives in Portuguese olive mill wastewaters
Food Chemistry, 129, 291-296, 2011

117
Oliveira N.M.,Dourado F.Q.,Peres A.M.,Silva M.V.,Maia J.M.,Teixeira J.A.
Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese
Food and Bioprocess Technology, 4, 1414-1421, 2011

118
Neta N.S.,Peres A.M.,Teixeira J.A.,Rodrigues L.R.
Maximization of fructose esters synthesis by response surface methodology
New Biotechnology, 28, 349-355, 2011

119
Dias L.G.,Peres A.M.,Barcelos T.P.,Sá Morais J.,MacHado A.A.S.C.
Semi-quantitative and quantitative analysis of soft drinks using an electronic tongue
Sensors and Actuators B Chemical, 154, 111-118, 2011

120
Peres A.M.,Baptista P.,Malheiro R.,Dias L.G.,Bento A.,Pereira J.A.
Chemometric classification of several olive cultivars from Trás-os-Montes region (northeast of Portugal) using artificial neural networks
Chemometrics and Intelligent Laboratory Systems, 105, 65-73, 2011

121
Peres A.M.,Dias L.G.,Veloso A.C.A.,Meirinho S.G.,Morais J.S.,MacHado A.A.S.C.
An electronic tongue for gliadins semi-quantitative detection in foodstuffs
Talanta, 83, 857-864, 2011

122
Peres A.M.,Dias L.G.,Joy M.,Teixeira A.
Assessment of goat fat depots using ultrasound technology and multiple multivariate prediction models
Journal of Animal Science, 88, 572-580, 2010

123
Nobre C.,Santos M.J.,Dominguez A.,Torres D.,Rocha O.,Peres A.M.,Rocha I.,Ferreira E.C.,Teixeira J.A.,Rodrigues L.R.
Comparison of adsorption equilibrium of fructose, glucose and sucrose on potassium gel-type and macroporous sodium ion-exchange resins
Analytica Chimica Acta, 654, 71-76, 2009

124
Peres A.M.,Dias L.G.,Barcelos T.P.,Sá Morais J.,Machado A.A.S.C.
An electronic tongue for juice level evaluation in non-alcoholic beverages
Procedia Chemistry, 1, 1023-1026, 2009

125
Carneiro S.,Amaral A.L.,Veloso A.C.A.,Dias T.,Peres A.M.,Ferreira E.C.,Rocha I.
Assessment of physiological conditions in E. Coli fermentations by epifluorescent microscopy and image analysis
Biotechnology Progress, 25, 882-891, 2009

126
Dias L.G.,Veloso A.C.A.,Correia D.M.,Rocha O.,Torres D.,Rocha I.,Rodrigues L.R.,Peres A.M.
UV spectrophotometry method for the monitoring of galacto-oligosaccharides production
Food Chemistry, 113, 246-252, 2009

127
Dias L.A.,Peres A.M.,Veloso A.C.A.,Reis F.S.,Vilas-Boas M.,Machado A.A.S.C.
An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk
Sensors and Actuators B Chemical, 136, 209-217, 2009

128
Dias L.A.,Peres A.M.,Vilas-Boas M.,Rocha M.A.,Estevinho L.,Machado A.A.S.C.
An electronic tongue for honey classification
Microchimica Acta, 163, 97-102, 2008

129
Dias L.G.,Correia D.M.,Sá-Morais J.,Sousa F.,Pires J.M.,Peres A.M.
Raw bovine meat fatty acids profile as an origin discriminator
Food Chemistry, 109, 840-847, 2008

130
Correia C.,Costa E.,Peres A.,Alves M.,Pombo G.,Estevinho L.
Etiology of urinary tract infections: And antimicrobial susceptibility of urinary pathogens
Acta Medica Portuguesa, 20, 543-549, 2007

131
Ferreira I.M.P.L.V.O.,Veiros C.,Pinho O.,Veloso A.C.A.,Peres A.M.,Mendonça A.
Casein breakdown in Terrincho ovine cheese: Comparison with bovine cheese and with bovine/ovine cheeses
Journal of Dairy Science, 89, 2397-2407, 2006

132
Veloso A.C.A.,Teixeira N.,Peres A.M.,Mendonça A.,Ferreira I.M.P.L.V.O.
Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis
Food Chemistry, 87, 289-295, 2004

133
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136
Peres A.M.,Macedo E.A.
Measurement and Modeling of Solubilities of D-Glucose in Water/Alcohol and Alcohol/Alcohol Systems
Industrial and Engineering Chemistry Research, 36, 2816-2820, 1997

137
138
139
140
Peres A.,Macedo E.
Representation of solubilities of amino acids using the uniquac model for electrolytes
Chemical Engineering Science, 49, 3803-3812, 1994

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