Total results: 70
1
Silva S.,da Costa H.,Lopes T.,Ramos V.,Rodrigues N.,Pereira J.A.,Lino-Neto T.,Baptista P.
Potential of the endophyte Penicillium commune in the control of olive anthracnose via induction of antifungal volatiles in host plantBiological Control, 187, , 2023
2
3
4
Fernandes L.,Graeff F.,Jelassi A.,Sulyok M.,Garcia C.,Rodrigues N.,Pereira J.A.,Bento A.,Kanoun A.,Rodrigues P.,Pereira E.L.,Ramalhosa E.
Effect of relative humidity on the quality and safety of peeled almond kernels (Prunus dulcis Mill.) during simulated maritime transport/storageJournal of Food Science, 87, 5363-5374, 2022
5
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
6
7
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
8
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
9
10
Afonso I.S.,Pereira J.,Ribeiro A.E.,Amaral J.S.,Rodrigues N.,Gomes J.R.,Lima R.,Ribeiro J.
Analysis of a Vegetable Oil Performance in a Milling Process by MQL LubricationMicromachines, 13, , 2022
11
12
13
14
15
Ghirro L.C.,Rezende S.,Ribeiro A.S.,Rodrigues N.,Carocho M.,Pereira J.A.,Barros L.,Demczuk B.,Barreiro M.F.,Santamaria-Echart A.
Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce AlternativesMolecules, 27, , 2022
16
17
18
19
20
21
22
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
23
24
25
26
27
28
29
30
31
32
33
34
35
36
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
37
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
38
39
40
41
42
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
43
44
45
46
Fernandes L.,Casal S.,Pereira J.A.,Malheiro R.,Rodrigues N.,Saraiva J.A.,Ramalhosa E.
Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perceptionEuropean Food Research and Technology, 245, 593-606, 2019
47
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
48
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
49
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
50
51
52
53
54
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
55
56
57
58
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
59
60
61
62
63
64
Limón P.,Malheiro R.,Casal S.,Acién-Fernández F.G.,Fernández-Sevilla J.M.,Rodrigues N.,Cruz R.,Bermejo R.,Pereira J.A.
Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extractsFood Chemistry, 175, 203-211, 2015
65
66
67
68
Borges T.H.,Rodrigues N.,de Souza A.M.,Pereira J.A.
Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): Comparison to common nuts from Brazil
Journal of Food and Nutrition Research, 53, 180-188, 2014
69
70