publicações selecionadas
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artigo académico
- Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis. African Journal of Biotechnology. 2025
- Metodologias dinâmicas de avaliação da perceção sensorial: comparação da aplicação do desvanecimento automático (fading) na metodologia Temporal-Check-All-That-Apply para a caracterização de queijo de São Jorge DOP. Revista Captar: Ciência e Ambiente para Todos. 2021
- Textural Properties of Newly Developed Cookies Incorporating Whey Residue. Journal of Culinary Science and Technology. 2019
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capítulo de livro
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documento
- Rheological characterization of bigels and hydrogels prepared with a natural fiber 2023
- Oleogels based on vegetable proteins: effect of glycerol monostearate concentration, water content and homogenization on gel formation 2022
- Evaluation of the impact of different fading times on the sensory dynamic characterization of Queijo São Jorge (PDO) cheese and overall liking 2021
- Evaluation of the impact of different fading times on the sensory dynamic characterization of Queijo S. Jorge (PDO) cheese and overall liking 2021
- Ice Cream Enriched with Aqueous Extract of Thymus Citriodorus by product : Phenolic Compounds and Antioxidant Activity Evaluation 2018