publicações selecionadas artigo académico Consumer's perceptions and motivations on the consumption of fortified foods and 3D food printing. Future Foods. 2024 documento Fruit- and Seafood-Based Formulations for 3D Printing of Foods: Effect of Thickener Agents 2022 Bio-based Seaweed (Fucus spiralis and Phorphyra dioica) Edible Coatings for Enhancing the Shelf Life of Salmon Fillets 2022
