publicações selecionadas
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artigo académico
- Valorisation of Atlantic bonito and Brassica By-Products in the Development of a Sustainable Pâté: Influence of Heat Treatment, Hydrocolloids and Brassica Concentration in a Factorial Design. Chemical Engineering Transactions. 2025
- Comparative study of preservation techniques for refrigerated Atlantic bonito Fillets: Effects of modified atmosphere packaging, vacuum packaging, and alginate coating on shelf life and quality. Food Packaging and Shelf Life. 2025
- Enrichment of Fruit Peels’ Nutritional Value by Solid-State Fermentation with Aspergillus ibericus and Rhizopus oryzae. Biomolecules. 2024
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artigo de conferência
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documento
- Effect of Long-Term Freezing on the Quality and Shelf-Life of Atlantic Bonito Fillets over Storage 2025
- Mapping Current Skill Gaps and Projecting Future Needs for Portugal’s Food Supply Chain Consumer Sector 2025
- Assessment of Low-Temperature Drying on the Antioxidant Activity of Parsley and Coriander: Total Phenolic and Flavonoid Compounds 2025
- Skills Gaps and Innovation Needs in Industrial Food Processing: Evidence from Portugal’s Permanent Skills Observatory 2025
- Identifying Future Skill Demands in Agricultural Food Production: Insights from a Survey-Based Study 2025
- Evaluating Children's Preferences for Sustainable Menus in School Canteen 2025
- Transforming orange and banana peels fermented with Yarrowia lipolytica into nutritious snack bars. 2025
- Evaluation of freezing on the physicochemical, texture, colour and microbiological properties of Atlantic bonito (Sarda sarda) fillets over storage time 2024
- Assessment of Preservation Techniques on Lipid Peroxidation and Microbiological Quality of Atlantic Bonito Fillets During 15 Days of Storage 2024
- Enrichment of an Atlantic bonito burger with chickpea, Spirulina and Fucus vesiculosus: antioxidant activity, physicochemical and texture properties with different hydrocolloids 2024
- Combining chitosan-fish oil with green tea extract as a potential active coating for fresh Atlantic bonito fillet preservation 2023
- Chitosan/Fish oil-based coating with green tea extract for underexploited Sarda sarda fillets from Atlantic coast 2023
- Evaluation of physicochemical, texture, sensory and microbiological properties of fresh Sarrajão (Sarda sarda) fillets during storage time 2023
- Effect of protein fortification and hydrocolloids coatings and on shelf life Sarrajão fillets (Sarda sarda) 2022
- Evaluation of hydrocolloids coatings with plant and animal proteins on Atlantic bonito fillets (Sarda sarda) 2022