Publicaciones en colaboración con investigadores/as de Instituto Politécnico de Bragança (4)

2018

  1. Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils

    LWT, Vol. 93, pp. 150-157

2017

  1. Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

    Food Chemistry, Vol. 215, pp. 454-462

  2. Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain

    Journal of Food Composition and Analysis, Vol. 63, pp. 47-54

  3. Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

    Journal of Functional Foods, Vol. 37, pp. 209-218