Centre of Biological Engineering / Centro de Engenharia Biológica

1	Silva, Pedro M.; Cerqueira, Miguel A.; Pastrana, Lorenzo; Coimbra, Manuel A.; Vicente, António A.; Van Bockstaele, Filip; Tzompa-Sosa, Daylan; Dewettinck, Koen Development of functional foods: consumer acceptance of resveratrol-loaded crackers and cookies
2	Duque, Maria Luisa Ferreira; Venâncio, Armando Desenvolvimento de preparados para pães e bolos free from (isento de glúten, trigo, lactose, leite, palma e soja), com menor número de aditivos adicionados e clean label / Development of free from (gluten, wheat, lactose, milk, palm and soy free) bread and cake preparations, with less added additives and clean label
3	Silva, Pedro Miguel; Vicente, António A.; Coimbra, Manuel António; Cerqueira, Miguel A. Micro-nano encapsulation of melanoidins and resveratrol: development of food functional ingredients in a circular economy approach
4	Rodrigues, Nuno; Ferreiro, Nuno; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. An electronic nose as a non-destructive analytical tool to identify the geographical origin of Portuguese olive oils from two adjacent regions
5	Marx, Ítala M.G.; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils
6	Pereira, Ines Ribau; Venâncio, Armando Investigating lipid oxidation in mayonnaise & development of a new plant-based and gluten-free alternative to fish products / Investigação da oxidação lipídica em maionese e desenvolvimento de um produto de peixe à base de plantas e sem glúten
7	Solinho, Joana; Pinto, Ricardo; Santos, Joana; Vieira, Jorge M.; Martins, Joana T.; Pinheiro, Rita Evaluation of physicochemical, texture, sensory and microbiological properties of fresh Sarrajão (Sarda sarda) fillets during storage time
8	Murillo-Cruz, Mª Carmen; Rodrigues, Nuno; Bermejo-Román, Ruperto; Veloso, Ana C.A.; Pereira, José Alberto; Peres, António M. An electronic tongue as a tool for assessing the impact of carotenoids' fortification on cv. Arbequina olive oils
9	Ferreiro, Nuno; Rodrigues, Nuno; Veloso, Ana C.A.; Fernandes, Conceição; Paiva, Helga; Pereira, José A.; Peres, António 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
10	Martins, Vanessa; Alves, M. Rui; Pinheiro, Rita Analysis of microstructure and texture of gluten- and lactose-free cereal bars, produced with different hydrocolloids and drying temperatures and no-added sugar
11	Cardeal, Francisco do Espírito Santo Lima; Vicente, António A.; Machado, Maria Graciete Soares Manutenção da certificação Marine Stewardship Council (MSC) em empresa de processamento de pescado e classificação qualitativa da supply chain
12	Marx, Ítala M.G.; Veloso, Ana C.A.; Casal, Susana; Pereira, José A.; Peres, António M. Chapter 12 - Sensory analysis using electronic tongues
13	Martín-Vertedor, Daniel; Rodrigues, Nuno; Marx, Ítala M.G.; Veloso, Ana C.A.; Peres, António M.; Pereira, José Alberto Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue
14	Sá, Maria Manuela Gonçalves de; Oliveira, José M.; Gonçalves, Nélia Estratégias enológicas na gestão do processo de vinificação e estabilização
15	Silva, Maria João da; Oliveira, José Maria; Guimarães, Sandra Incorporação de compostos de interesse nutricional em gelados / Interesting nutritional compounds incorporation in ice creams
16	Carvalho, Cátia Sofia Duarte; Vicente, António A. Desenvolvimento de aromas para produtos alimentares
17	Pereira, Ana Paula; Mendes-Ferreira, Ana; Dias, Luís G.; Oliveira, José Maria; Estevinho, Letícia M.; Mendes-Faia, Arlete Volatile composition and sensory properties of mead
18	Bobiano, Marta; Rodrigues, Nuno; Madureira, Marta; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. Unmasking sensory defects of olive oils flavored with basil and oregano using an electronic tongue-chemometric tool
19	Rodrigues, Nuno; Marx, Ítala M.G.; Casal, Susana; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment
20	Bastos, Tânia Alexandra Rodrigues; Vicente, António A.; Silva, Joana Gabriela Laranjeira da Novas abordagens em nutrição desportiva e alimentos funcionais - formulações à base de microalgas
21	Rodrigues, Nuno; Oliveira, Letícia; Mendanha, Lorena; Sebti, Mohamed; Dias, Luís G.; Oueslati, Souheib; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. Olive oil quality and sensory changes during house-use simulation and temporal assessment using an electronic tongue
22	Harzalli, Ussama; Rodrigues, Nuno; Veloso, Ana C.A.; Dias, Luís G.; Pereira, José A.; Oueslati, Souheib; Peres, António M. A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil
23	Veloso, Ana C.A.; Silva, Lucas M.; Rodrigues, Nuno; Rebello, Ligia P.G.; Dias, Luís G.; Pereira, José A.; Peres, António M. Perception of olive oils sensory defects using a potentiometric taste device
24	Souayah, Fatma; Rodrigues, Nuno; Veloso, Ana C.A.; Dias, Luís G.; Pereira, José A.; Oueslati, Souheib; Peres, António M. Discrimination of olive oil by cultivar, geographical origin and quality using potentiometric electronic tongue fingerprints
25	Moreira, Igor M.V.; Vilela, Leonardo F.; Miguel, Maria Gabriela C.P.; Santos, Cledir; Lima, Nelson; Schwan, Rosane F. Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor
26	Soares, Nuno M.; Silva, Pedro Miguel; Barbosa, C.; Pinheiro, Rita; Vicente, António A. Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage
27	Soares, Margarida Reis; Vicente, António A.; Azevedo, Alexandra Barbosa Mourão Estudo da viabilidade da diminuição das temperaturas de pasteurização aplicadas aos preparados elaborados na Decorgel
28	Dias, Luís G.; Rodrigues, Nuno; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue
29	Rodríguez-Solana, R.; Salgado, José Manuel; Domínguez, J.M.; Cortés-Diéguez, S. First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters
30	Meneses, Joana Peixoto; Vicente, António A.; Ferreira, Vânia Raquel Mota da Cruz Estudo de vida útil em produtos de panificação
31	Meneses, Nuno G.T.; Sampaio, Armando; Vilanova, Mar; Teixeira, José A.; Mussatto, Solange I. Elaboration of distilled beverage from brewer’s spent grains
32	Uliana, Maíra Rodrigues; Oliveira, José Maria; Teixeira, José A.; Venturini Filho, W.G. Characterization of Brazilian table wines from American varieties
33	Lindbom, Ingela; Kerry, J.; Nunes, Helena Trindade; Pereira, Ricardo N.; Gallagher, M.J.S.; Staruch, Ladislav; Teixeira, José A.; Wendin, Karin; Vicente, António A. Ohmic heating in a food application: quality evaluation of cloudberry jam

Development of functional foods: consumer acceptance of resveratrol-loaded crackers and cookies

Micro-nano encapsulation of melanoidins and resveratrol: development of food functional ingredients in a circular economy approach

An electronic nose as a non-destructive analytical tool to identify the geographical origin of Portuguese olive oils from two adjacent regions

Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils

Investigating lipid oxidation in mayonnaise & development of a new plant-based and gluten-free alternative to fish products / Investigação da oxidação lipídica em maionese e desenvolvimento de um produto de peixe à base de plantas e sem glúten

Evaluation of physicochemical, texture, sensory and microbiological properties of fresh Sarrajão (Sarda sarda) fillets during storage time

An electronic tongue as a tool for assessing the impact of carotenoids' fortification on cv. Arbequina olive oils

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

Analysis of microstructure and texture of gluten- and lactose-free cereal bars, produced with different hydrocolloids and drying temperatures and no-added sugar

Manutenção da certificação Marine Stewardship Council (MSC) em empresa de processamento de pescado e classificação qualitativa da supply chain

Chapter 12 - Sensory analysis using electronic tongues

Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue

Estratégias enológicas na gestão do processo de vinificação e estabilização

Incorporação de compostos de interesse nutricional em gelados / Interesting nutritional compounds incorporation in ice creams

Desenvolvimento de aromas para produtos alimentares

Volatile composition and sensory properties of mead

Unmasking sensory defects of olive oils flavored with basil and oregano using an electronic tongue-chemometric tool

Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment

Novas abordagens em nutrição desportiva e alimentos funcionais - formulações à base de microalgas

Olive oil quality and sensory changes during house-use simulation and temporal assessment using an electronic tongue

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

Perception of olive oils sensory defects using a potentiometric taste device

Discrimination of olive oil by cultivar, geographical origin and quality using potentiometric electronic tongue fingerprints

Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor

Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage

Estudo da viabilidade da diminuição das temperaturas de pasteurização aplicadas aos preparados elaborados na Decorgel

Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue

First approach to the analytical characterization of barrel-aged grape marc distillates using phenolic compounds and colour parameters

Estudo de vida útil em produtos de panificação

Elaboration of distilled beverage from brewer’s spent grains

Characterization of Brazilian table wines from American varieties

Ohmic heating in a food application: quality evaluation of cloudberry jam

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