MOUNTAINS 2020

image01

MOUNTAIN
RESEARCH
CENTER

O Norte Somos Nós

CIMO is the winner of the "O Norte Somos Nós" Awards in
the category of Research. See video HERE

MOUNTAIN
RESEARCH
CENTER

See a short video
about us

MOUNTAIN
RESEARCH
CENTER

Polytechnic Institute
of Bragança

image01

FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.

António Manuel Coelho Lino Peres

Auxiliary Professor
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 in Instituto Politécnico de Bragança (IPB) , Bragança, Portugal
  • 1996 - 2010: Assistant Professor in Instituto Politécnico de Bragança (IPB) , Bragança, Portugal

Roles

  • Since 2017: Erasmus Coordinator at ESA-IPB
  • Since 2014: Member of the Scientific Commission of the Master in Biotechnological Engineering
  • Since 2013: Food Science and Technology graduation course Director

Qualifications

  • 1998 - Ph.D. in Chemical Engineering at the Faculty of Engineering of the University of Porto (FEUP), Porto, Portugal
  • 1993 - First degree in Chemical Engineering at the Faculty of Engineering of the University of Porto (FEUP), Porto, Portugal

Interests

  • Electrochemical sensor technology: Electronic Tongues; Aptasensors
  • Food Science and Technology
  • Chemometric tools

Projects:

OLIVECOA - Centenarian olive trees of Côa Valley region: rediscovering the past to valorise the future
Funding body: COA
Reference: COA/BRB/0035/2019
Principal Investigator:Nuno Miguel de Sousa Rodrigues
Start: 2020-07-01
End: 2023-06-30
- Biological control of Chestnut Blight for maintenance of Castanea ecosystem
Funding body: PRODER - Medida 4.1
Reference:
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
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:
Reference: POCI/QUI/58076/2004 and PPCDT/QUI/58076/2004
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
Reference:
Principal Investigator:Luis Avelino Guimarães Dias
Start: 2005-01-01
End: 2008-01-01
- Eletronic and bioelectronic tongues (BE-tongues) for environmental and food sensing
Funding body: Programa POCI 2010 – Medida V. 4 – Acção V.4.1
Reference:
Principal Investigator:Albino Bento
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
Reference: PRIME 03/347
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 Medida 8.1.
Reference:
Principal Investigator:António Manuel Coelho Lino Peres
Start: 2002-01-01
End: 2005-12-31

Total results: 110
1
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

2
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

3
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

4
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

5
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

6
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

7
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

8
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

9
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

10
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

11
12
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

13
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

14
15
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

16
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

17
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

18
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

19
20
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

21
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

22
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

23
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

24
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

25
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

26
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

27
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

28
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

29
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

30
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

31
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

32
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

33
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

34
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

35
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

36
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

37
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

38
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

39
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

40
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

41
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

42
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

43
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

44
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

45
46
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

47
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

48
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

49
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

50
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

51
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

52
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

53
54
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

55
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

56
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

57
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

58
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

59
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

60
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

61
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

62
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 - Food Science and Technology, 79, 394-401, 2017

63
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

64
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

65
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

66
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 - Food Science and Technology, 73, 683-692, 2016

67
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

68
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

69
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

70
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

71
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

72
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

73
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

74
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

75
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

76
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

77
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

78
79
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

80
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

81
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

82
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

83
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

84
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

85
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

86
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

87
Cardoso S.,Falcão S.,Peres A.,Domingues M.
Oleuropein/ligstroside isomers and their derivatives in Portuguese olive mill wastewaters
Food Chemistry, 129, 291-296, 2011

88
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

89
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

90
Dias L.,Peres A.,Barcelos T.,Sá Morais J.,MacHado A.
Semi-quantitative and quantitative analysis of soft drinks using an electronic tongue
Sensors and Actuators, B: Chemical, 154, 111-118, 2011

91
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

92
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

93
Peres A.,Dias L.,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

94
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

95
Peres A.,Dias L.,Barcelos T.,Sá Morais J.,Machado A.
An electronic tongue for juice level evaluation in non-alcoholic beverages
Procedia Chemistry, 1, 1023-1026, 2009

96
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

97
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

98
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

99
Dias L.,Peres A.,Vilas-Boas M.,Rocha M.,Estevinho L.,Machado A.
An electronic tongue for honey classification
Microchimica Acta, 163, 97-102, 2008

100
Dias L.,Correia D.,Sá-Morais J.,Sousa F.,Pires J.,Peres A.
Raw bovine meat fatty acids profile as an origin discriminator
Food Chemistry, 109, 840-847, 2008

101
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

102
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

103
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

104
105
106
107
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

108
109
110
Peres A.,Macedo E.
Representation of solubilities of amino acids using the uniquac model for electrolytes
Chemical Engineering Science, 49, 3803-3812, 1994