Total results: 128
1
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 propertiesBiomass and Bioenergy, 197, , 2025
2
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-treatmentsJournal of Food Measurement and Characterization, 19, 2595-2610, 2025
3
4
5
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 AdministrationPharmaceuticals, 17, , 2024
6
7
8
9
10
11
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 MediumBiosensors, 13, , 2023
12
13
14
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 evaluationJAOCS, Journal of the American Oil Chemists' Society, 99, 1113-1126, 2022
15
16
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 DrugPharmaceuticals, 15, , 2022
17
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 compositionEuropean Food Research and Technology, 248, 2799-2808, 2022
18
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 profilesFood Chemistry, 393, , 2022
19
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 ApplicationsChemosensors, 10, , 2022
20
21
22
23
24
25
26
27
28
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
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
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 portugalApplied Sciences (Switzerland), 10, , 2020
44
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 tongueMicrochemical Journal, 157, , 2020
45
46
47
48
49
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/MSData in Brief, 28, , 2020
50
51
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-periodTalanta, 208, , 2020
52
53
54
55
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 assessmentFood Research International, 126, , 2019
56
57
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 situChemosensors, 7, , 2019
58
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 ToolJAOCS, Journal of the American Oil Chemists' Society, 96, 751-760, 2019
59
60
61
62
63
64
65
66
67
68
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 TongueJAOCS, Journal of the American Oil Chemists' Society, 95, 1121-1137, 2018
69
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. ArbequinaScientia Horticulturae, 238, 222-233, 2018
70
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 cultivarsEmirates Journal of Food and Agriculture, 30, 581-591, 2018
71
72
73
74
75
76
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 FingerprintsJAOCS, Journal of the American Oil Chemists' Society, 94, 1417-1429, 2017
77
78
79
80
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 fingerprintsLWT, 79, 394-401, 2017
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
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 processTalanta, 117, 438-444, 2013
100
101
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 pullulansCarbohydrate Polymers, 89, 1174-1179, 2012
102
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 OlivesFood and Bioprocess Technology, 5, 1733-1742, 2012
103
104
105
106
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 CheeseFood and Bioprocess Technology, 4, 1414-1421, 2011
107
108
109
110
111
112
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 resinsAnalytica Chimica Acta, 654, 71-76, 2009
113
114
115
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 productionFood Chemistry, 113, 246-252, 2009
116
117
118
119
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
120
121
122
123
124
125
126
127
128