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Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 10, p. 2569, doi. 10.1007/s00217-024-04558-0
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- Article
Development of a Functional Dark Chocolate with Baobab Pulp.
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- Foods, 2023, v. 12, n. 8, p. 1711, doi. 10.3390/foods12081711
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- Article
Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips.
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- Foods, 2023, v. 12, n. 6, p. 1198, doi. 10.3390/foods12061198
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- Article
Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture.
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- Foods, 2023, v. 12, n. 4, p. 701, doi. 10.3390/foods12040701
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- Article
Influence of cocoa origin on the nutritional characterization of chocolate.
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- European Food Research & Technology, 2022, v. 248, n. 10, p. 2569, doi. 10.1007/s00217-022-04070-3
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- Article
Zinc Biofortification in Vitis vinifera : Implications for Quality and Wine Production.
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- Plants (2223-7747), 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/plants11182442
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- Article
Nutritional Properties of Baobab Pulp from Different Angolan Origins.
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- Plants (2223-7747), 2022, v. 11, n. 17, p. 2272, doi. 10.3390/plants11172272
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- Article
Organoleptic Chemical Markers of Serpa PDO Cheese Specificity.
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- Foods, 2022, v. 11, n. 13, p. 1898, doi. 10.3390/foods11131898
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- Article
Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage.
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- Foods, 2022, v. 11, n. 7, p. 970, doi. 10.3390/foods11070970
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- Article
Impact of environmental conditions on the ripening of Queijo de Évora PDO cheese.
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- Journal of Food Science & Technology, 2021, v. 58, n. 10, p. 3942, doi. 10.1007/s13197-020-04856-x
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- Article
Elemental Composition of Algae-Based Supplements by Energy Dispersive X-ray Fluorescence.
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- Plants (2223-7747), 2021, v. 10, n. 10, p. 2041, doi. 10.3390/plants10102041
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- Article
Applying Computational Fluid Dynamics in the Development of Smart Ripening Rooms for Traditional Cheeses.
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- Foods, 2021, v. 10, n. 8, p. 1716, doi. 10.3390/foods10081716
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- Article
Evaluation of gas holes in "Queijo de Nisa" PDO cheese using computer vision.
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- Journal of Food Science & Technology, 2021, v. 58, n. 3, p. 1072, doi. 10.1007/s13197-020-04621-0
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- Article
Elemental Composition and Some Nutritional Parameters of Sweet Pepper from Organic and Conventional Agriculture.
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- Plants (2223-7747), 2020, v. 9, n. 7, p. 863, doi. 10.3390/plants9070863
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- Article
Development of biscuits with green banana flour irradiated by <sup>60</sup>Co: Preservation in modified atmosphere packaging.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 6, p. 496, doi. 10.9755/ejfa.2018.v30.i6.1720
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- Article
Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan.
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- Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 11, p. 893, doi. 10.9755/ejfa.2017.v29.i11.1498
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- Article
Effect of hydrocolloids on low-fat chocolate fillings.
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- Journal of Food Science & Technology, 2015, v. 52, n. 11, p. 7209, doi. 10.1007/s13197-015-1841-0
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- Article
Production and characterization of green and black olive paste using cream of animal and vegetable origins.
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- Emirates Journal of Food & Agriculture (EJFA), 2012, v. 24, n. 1, p. 12, doi. 10.9755/ejfa.v24i1.10593
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- Article
Effect of freezing on the rheological, chemical and colour properties of Serpa cheese.
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- Journal of Dairy Research, 2011, v. 78, n. 1, p. 80, doi. 10.1017/S0022029910000841
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- Article
Influence of culture conditions on esterase activity of five psychrotrophic Gram negative strains selected from raw Tunisian milk.
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- Annals of Microbiology, 2008, v. 58, n. 1, p. 53, doi. 10.1007/BF03179445
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- Article