cv-9814-6B05-9C03

publicações selecionadas

• 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

• artigo de conferência

  • Valorização de subprodutos de Sarrajão e Brássicas no desenvolvimento de um patê nutricionalmente rico através de um planeamento fatorial 2023

• documento

  • Mapping Current Skill Gaps and Projecting Future Needs for Portugal’s Food Supply Chain Consumer Sector 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
  • Evaluation of physicochemical, texture, sensory and microbiological properties of fresh Sarrajão (Sarda sarda) fillets during storage time 2023
  • Meat sausages production with maritime pine bark extracts: effects on lipid oxidation and antioxidant capacity 2023