MOUNTAIN
RESEARCH
CENTER
Polytechnic Institute
of Bragança
FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.
António Manuel Coelho Lino Peres
Auxiliary ProfessorGroup: Sustainable Processes and Products
Phone: 273303220
E-mail: peres@ipb.pt
ORCID: 0000-0001-6595-9165
Scopus Author ID: 7102331969
Career
- Since 2010: Auxiliary Professor in Instituto Politécnico de Bragança (IPB) , Bragança, Portugal
- 1996 - 2010: Assistant Professor in Instituto Politécnico de Bragança (IPB) , Bragança, Portugal
Roles
- Since 2017: Erasmus Coordinator at ESA-IPB
- Since 2014: Member of the Scientific Commission of the Master in Biotechnological Engineering
- Since 2013: Food Science and Technology graduation course Director
Qualifications
- 1998 - in Chemical Engineering at the Faculty of Engineering of the University of Porto (FEUP), Porto, Portugal
- 1993 - in Chemical Engineering at the Faculty of Engineering of the University of Porto (FEUP), Porto, Portugal
Interests
- Electrochemical sensor technology: Electronic Tongues; Aptasensors
- Food Science and Technology
- Chemometric tools
Projects:
OLIVECOA - Centenarian olive trees of Côa Valley region: rediscovering the
past to valorise the future
Funding body: COA
Reference: COA/BRB/0035/2019
Principal Investigator:Nuno Miguel de Sousa Rodrigues
Start: 2020-07-01
End: 2023-06-30
Funding body: COA
Reference: COA/BRB/0035/2019
Principal Investigator:Nuno Miguel de Sousa Rodrigues
Start: 2020-07-01
End: 2023-06-30
QCLASSE - Caracterização e Valorização da autenticidade do QSE DOP e sua vocação para a promoção da Saúde
Funding body: FCT-SAICT
Reference:
Principal Investigator:António Manuel Coelho Lino Peres
Start: 2017-05-01
End: 2019-08-23
Funding body: FCT-SAICT
Reference:
Principal Investigator:António Manuel Coelho Lino Peres
Start: 2017-05-01
End: 2019-08-23
- Biological control of Chestnut Blight for maintenance of Castanea ecosystem
Funding body: PRODER - Medida 4.1
Reference:
Principal Investigator:Maria Eugénia Madureira Gouveia
Start: 2012-05-01
End: 2015-04-05
Funding body: PRODER - Medida 4.1
Reference:
Principal Investigator:Maria Eugénia Madureira Gouveia
Start: 2012-05-01
End: 2015-04-05
InovEnergy - Eficiência Energética no Sector Agro-Industrial
Funding body: QREN-SIAC
Reference:
Principal Investigator:Manuel Joaquim Sabença Feliciano
Start: 2011-09-01
End: 2014-08-31
Funding body: QREN-SIAC
Reference:
Principal Investigator:Manuel Joaquim Sabença Feliciano
Start: 2011-09-01
End: 2014-08-31
EcoDeep - Desenvolvimento de ferramentas de eco-eficiência para o sector agro-alimentar
Funding body: QREN-SIAC
Reference:
Principal Investigator:Manuel Joaquim Sabença Feliciano
Start: 2011-09-01
End: 2014-08-31
Funding body: QREN-SIAC
Reference:
Principal Investigator:Manuel Joaquim Sabença Feliciano
Start: 2011-09-01
End: 2014-08-31
- Obtenção produtos transformados de carne ovinos/caprino
Funding body: PRODER
Reference: PRODER CMP026
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2010-01-01
End: 2012-12-31
Funding body: PRODER
Reference: PRODER CMP026
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2010-01-01
End: 2012-12-31
- Electronic and Bioelectronic Tongues for Environmental and Food Sensing
Funding body:
Reference: POCI/QUI/58076/2004 and PPCDT/QUI/58076/2004
Start: 2005-01-02
End: 2010-04-30
Funding body:
Reference: POCI/QUI/58076/2004 and PPCDT/QUI/58076/2004
Start: 2005-01-02
End: 2010-04-30
- Eficácia da própolis no controlo de loque Americano: Avaliação em zonas controladas
Funding body: PAN - Programa Apícola Nacional 2008-2010
Reference:
Principal Investigator:Miguel José Rodrigues Vilas Boas
Start: 2008-01-31
End: 2010-01-01
Funding body: PAN - Programa Apícola Nacional 2008-2010
Reference:
Principal Investigator:Miguel José Rodrigues Vilas Boas
Start: 2008-01-31
End: 2010-01-01
- Rastreio nacional de antibioticos no Mel: avaliação das vias de contaminação dos Resíduos no Mel
Funding body: PAN - Programa Apícola Nacional
Reference:
Principal Investigator:Luis Avelino Guimarães Dias
Start: 2005-01-01
End: 2008-01-01
Funding body: PAN - Programa Apícola Nacional
Reference:
Principal Investigator:Luis Avelino Guimarães Dias
Start: 2005-01-01
End: 2008-01-01
- Eletronic and bioelectronic tongues (BE-tongues) for environmental and food sensing
Funding body: Programa POCI 2010 – Medida V. 4 – Acção V.4.1
Reference:
Principal Investigator:Albino Bento
Start: 2005-01-01
End: 2008-01-01
Funding body: Programa POCI 2010 – Medida V. 4 – Acção V.4.1
Reference:
Principal Investigator:Albino Bento
Start: 2005-01-01
End: 2008-01-01
BIOLIFE - Produção de ingredientes para alimentos funcionais: Galacto-Oligossacáridos e Fructo-Oligossacáridos
Funding body: PROGRAMA PRIME – EIXO 1. - IDEIA
Reference: PRIME 03/347
Principal Investigator:António Manuel Coelho Lino Peres
Start: 2004-01-01
End: 2007-01-01
Funding body: PROGRAMA PRIME – EIXO 1. - IDEIA
Reference: PRIME 03/347
Principal Investigator:António Manuel Coelho Lino Peres
Start: 2004-01-01
End: 2007-01-01
- Estudo da autenticidade de queijo de ovelha “Terrincho” e de queijo de cabra “Transmontano”
Funding body: Agro Medida 8.1.
Reference:
Principal Investigator:António Manuel Coelho Lino Peres
Start: 2002-01-01
End: 2005-12-31
Funding body: Agro Medida 8.1.
Reference:
Principal Investigator:António Manuel Coelho Lino Peres
Start: 2002-01-01
End: 2005-12-31
Total results: 118
1
Dias T.,Santos V.S.,Zorgani T.,Ferreiro N.,Rodrigues A.I.,Zaghdoudi K.,Veloso A.C.A.,Peres A.M.
A Lab-Made E-Nose-MOS Device for Assessing the Bacterial Growth in a Solid Culture Medium
Biosensors, 13, , 2023
A Lab-Made E-Nose-MOS Device for Assessing the Bacterial Growth in a Solid Culture Medium
Biosensors, 13, , 2023
2
Rodrigues N.,Peres F.,Casal S.,Santamaria-Echart A.,Barreiro F.,Peres A.M.,Alberto Pereira J.
Geographical discrimination of olive oils from Cv. ‘Galega Vulgar’
Food Chemistry, 398, , 2023
Geographical discrimination of olive oils from Cv. ‘Galega Vulgar’
Food Chemistry, 398, , 2023
3
Rodrigues N.,Ferreiro N.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
An Electronic Nose as a Non-Destructive Analytical Tool to Identify the Geographical Origin of Portuguese Olive Oils from Two Adjacent Regions
Sensors, 22, , 2022
An Electronic Nose as a Non-Destructive Analytical Tool to Identify the Geographical Origin of Portuguese Olive Oils from Two Adjacent Regions
Sensors, 22, , 2022
4
Murillo-Cruz M.C.,Rodrigues N.,Dias M.I.,Bermejo-Román R.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation
JAOCS, Journal of the American Oil Chemists' Society, 99, 1113-1126, 2022
Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation
JAOCS, Journal of the American Oil Chemists' Society, 99, 1113-1126, 2022
5
Marx Í.M.G.,Casal S.,Rodrigues N.,Cruz R.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils
Food Chemistry, 395, , 2022
Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils
Food Chemistry, 395, , 2022
6
Ogbonna J.D.N.,Cunha E.,Attama A.A.,Ofokansi K.C.,Ferreira H.,Pinto S.,Gomes J.,Marx Í.M.G.,Peres A.M.,Lobo J.M.S.,Almeida I.F.
Overcoming Challenges in Pediatric Formulation with a Patient-Centric Design Approach: A Proof-of-Concept Study on the Design of an Oral Solution of a Bitter Drug
Pharmaceuticals, 15, , 2022
Overcoming Challenges in Pediatric Formulation with a Patient-Centric Design Approach: A Proof-of-Concept Study on the Design of an Oral Solution of a Bitter Drug
Pharmaceuticals, 15, , 2022
7
Marx Í.M.G.,Baptista P.,Casal S.,Rodrigues N.,Cruz R.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils’ stability and health-related composition
European Food Research and Technology, 248, 2799-2808, 2022
Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils’ stability and health-related composition
European Food Research and Technology, 248, 2799-2808, 2022
8
Marx Í.M.G.,Casal S.,Rodrigues N.,Cruz R.,Peres F.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles
Food Chemistry, 393, , 2022
Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles
Food Chemistry, 393, , 2022
9
Teixeira G.G.,Peres A.M.,Estevinho L.,Geraldes P.,Garcia-Cabezon C.,Martin-Pedrosa F.,Rodriguez-Mendez M.L.,Dias L.G.
Enose Lab Made with Vacuum Sampling: Quantitative Applications
Chemosensors, 10, , 2022
Enose Lab Made with Vacuum Sampling: Quantitative Applications
Chemosensors, 10, , 2022
10
Lamas S.,Rodrigues N.,Peres A.M.,Pereira J.A.
Flavoured and fortified olive oils - Pros and cons
Trends in Food Science and Technology, 124, 108-127, 2022
Flavoured and fortified olive oils - Pros and cons
Trends in Food Science and Technology, 124, 108-127, 2022
11
Murillo-Cruz M.ª.,Rodrigues N.,Bermejo-Román R.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils
European Food Research and Technology, 248, 1287-1298, 2022
An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils
European Food Research and Technology, 248, 1287-1298, 2022
12
Campos L.,Seixas L.,Dias S.,Peres A.M.,Veloso A.C.A.,Henriques M.
Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products
Foods, 11, , 2022
Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products
Foods, 11, , 2022
13
Rodrigues N.,Casal S.,Rodrigues A.I.,Cruz R.,Peres A.M.,Pereira J.A.
Impact of Frost on the Morphology and Chemical Composition of cv. Santulhana Olives
Applied Sciences (Switzerland), 12, , 2022
Impact of Frost on the Morphology and Chemical Composition of cv. Santulhana Olives
Applied Sciences (Switzerland), 12, , 2022
14
Rodrigues N.,Peres A.M.,Baptista P.,Pereira J.A.
Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees
Plants, 11, , 2022
Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees
Plants, 11, , 2022
15
Campos L.,Seixas L.,Henriques M.H.F.,Peres A.M.,Veloso A.C.A.
Pomegranate Peels and Seeds as a Source of Phenolic Compounds: Effect of Cultivar, By-Product, and Extraction Solvent
International Journal of Food Science, 2022, , 2022
Pomegranate Peels and Seeds as a Source of Phenolic Compounds: Effect of Cultivar, By-Product, and Extraction Solvent
International Journal of Food Science, 2022, , 2022
16
Ferreiro N.,Rodrigues N.,Veloso A.C.A.,Fernandes C.,Paiva H.,Pereira J.A.,Peres A.M.
Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna’s Taste Evaluation Using an Electronic Tongue
Chemosensors, 10, , 2022
Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna’s Taste Evaluation Using an Electronic Tongue
Chemosensors, 10, , 2022
17
Marx Í.M.G.,Casal S.,Rodrigues N.,Cruz R.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment
European Food Research and Technology, 248, 171-183, 2022
Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment
European Food Research and Technology, 248, 171-183, 2022
18
Rodrigues N.,Casal S.,Pinho T.,Cruz R.,Baptista P.,Martín H.,Asensio-S.-Manzanera M.C.,Peres A.M.,Pereira J.A.
Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)
European Food Research and Technology, 247, 3113-3122, 2021
Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)
European Food Research and Technology, 247, 3113-3122, 2021
19
Rodrigues N.,Silva K.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils
Foods, 10, , 2021
The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils
Foods, 10, , 2021
20
Cherif M.,Rodrigues N.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil
JAOCS, Journal of the American Oil Chemists' Society, 98, 1021-1032, 2021
Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil
JAOCS, Journal of the American Oil Chemists' Society, 98, 1021-1032, 2021
21
Lamas S.,Rodrigues N.,Fernandes I.P.,Barreiro M.F.,Pereira J.A.,Peres A.M.
Fourier transform infrared spectroscopy-chemometric approach as a non-destructive olive cultivar tool for discriminating Portuguese monovarietal olive oils
European Food Research and Technology, 247, 2473-2484, 2021
Fourier transform infrared spectroscopy-chemometric approach as a non-destructive olive cultivar tool for discriminating Portuguese monovarietal olive oils
European Food Research and Technology, 247, 2473-2484, 2021
22
Marx Í.M.G.,Casal S.,Rodrigues N.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrançosa olive oils based on the electronic tongue analysis of olive paste extracts
LWT, 147, , 2021
Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrançosa olive oils based on the electronic tongue analysis of olive paste extracts
LWT, 147, , 2021
23
Ghrissi H.,Veloso A.C.A.,Marx Í.M.G.,Dias T.,Peres A.M.
A potentiometric electronic tongue as a discrimination tool of water-food indicator/contamination bacteria
Chemosensors, 9, , 2021
A potentiometric electronic tongue as a discrimination tool of water-food indicator/contamination bacteria
Chemosensors, 9, , 2021
24
Teixeira G.G.,Dias L.G.,Rodrigues N.,Marx Í.M.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity
Talanta, 226, , 2021
Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity
Talanta, 226, , 2021
25
Cherif M.,Rodrigues N.,Veloso A.C.A.,Zaghdoudi K.,Pereira J.A.,Peres A.M.
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil
LWT, 140, , 2021
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil
LWT, 140, , 2021
26
Rodrigues N.,Casal S.,Pinho T.,Cruz R.,Peres A.M.,Baptista P.,Pereira J.A.
Fatty acid composition from olive oils of portuguese centenarian trees is highly dependent on olive cultivar and crop year
Foods, 10, 1-13, 2021
Fatty acid composition from olive oils of portuguese centenarian trees is highly dependent on olive cultivar and crop year
Foods, 10, 1-13, 2021
27
Marx Í.M.G.,Rodrigues N.,Veloso A.C.A.,Casal S.,Pereira J.A.,Peres A.M.
Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue
LWT, 137, , 2021
Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue
LWT, 137, , 2021
28
Marx Í.M.G.,Casal S.,Rodrigues N.,Pinho T.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim
Food Chemistry, 337, , 2021
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim
Food Chemistry, 337, , 2021
29
Marx Í.M.G.,Rodrigues N.,Veloso A.C.A.,Casal S.,Pereira J.A.,Peres A.M.
Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose
Journal of Chemistry, 2021, , 2021
Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose
Journal of Chemistry, 2021, , 2021
30
Guilherme R.,Aires A.,Rodrigues N.,Peres A.M.,Pereira J.A.
Phenolics and antioxidant activity of green and red sweet peppers from organic and conventional agriculture: A comparative study
Agriculture (Switzerland), 10, 1-13, 2020
Phenolics and antioxidant activity of green and red sweet peppers from organic and conventional agriculture: A comparative study
Agriculture (Switzerland), 10, 1-13, 2020
31
Martín-Vertedor D.,Rodrigues N.,Marx Í.M.G.,Veloso A.C.A.,Peres A.M.,Pereira J.A.
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue
Food Control, 117, , 2020
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue
Food Control, 117, , 2020
32
Rodrigues I.,Rodrigues N.,Marx Í.M.G.,Veloso A.C.A.,Ramos A.C.,Pereira J.A.,Peres A.M.
Discrimination of sweet cherry cultivars based on electronic tongue potentiometric fingerprints
Applied Sciences (Switzerland), 10, 1-11, 2020
Discrimination of sweet cherry cultivars based on electronic tongue potentiometric fingerprints
Applied Sciences (Switzerland), 10, 1-11, 2020
33
Rodrigues N.,Pinho T.,Casal S.,Peres A.M.,Baptista P.,Pereira J.A.
Chemical characterization of oleaster, olea europaea var. sylvestris (mill.) lehr., oils from different locations of northeast portugal
Applied Sciences (Switzerland), 10, , 2020
Chemical characterization of oleaster, olea europaea var. sylvestris (mill.) lehr., oils from different locations of northeast portugal
Applied Sciences (Switzerland), 10, , 2020
34
Guilherme R.,Rodrigues N.,Marx Í.M.G.,Dias L.G.,Veloso A.C.A.,Ramos A.C.,Peres A.M.,Pereira J.A.
Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
Microchemical Journal, 157, , 2020
Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
Microchemical Journal, 157, , 2020
35
Martín-Vertedor D.,Rodrigues N.,Marx Í.M.G.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
LWT, 129, , 2020
Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
LWT, 129, , 2020
36
Veloso A.C.A.,Rodrigues N.,Ouarouer Y.,Zaghdoudi K.,Pereira J.A.,Peres A.M.
A Kinetic-Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils
JAOCS, Journal of the American Oil Chemists' Society, 97, 625-636, 2020
A Kinetic-Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils
JAOCS, Journal of the American Oil Chemists' Society, 97, 625-636, 2020
37
Rodrigues N.,Casal S.,Cruz R.,Peres A.M.,Baptista P.,Pereira J.A.
GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees
JAOCS, Journal of the American Oil Chemists' Society, 97, 497-507, 2020
GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees
JAOCS, Journal of the American Oil Chemists' Society, 97, 497-507, 2020
38
Reis Lima M.J.,Fontes L.,Bahri H.,Veloso A.C.A.,Teixeira-Lemos E.,Peres A.M.
Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices
Nutrition and Food Science, 50, 417-432, 2020
Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices
Nutrition and Food Science, 50, 417-432, 2020
39
Reis Lima M.J.,Santos A.O.,Falcão S.,Fontes L.,Teixeira-Lemos E.,Vilas-Boas M.,Veloso A.C.A.,Peres A.M.
Dataset on free amino acids contents of Serra da Estrela PDO cheeses determined by UPLC-DAD-MS/MS
Data in Brief, 28, , 2020
Dataset on free amino acids contents of Serra da Estrela PDO cheeses determined by UPLC-DAD-MS/MS
Data in Brief, 28, , 2020
40
Rodrigues N.,Casal S.,Peres A.M.,Baptista P.,Pereira J.A.
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
Food Research International, 128, , 2020
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
Food Research International, 128, , 2020
41
Jarboui A.,Marx Í.M.G.,Veloso A.C.A.,Vilaça D.,Correia D.M.,Dias L.G.,Mokkadem Y.,Peres A.M.
An electronic tongue as a classifier tool for assessing perfume olfactory family and storage time-period
Talanta, 208, , 2020
An electronic tongue as a classifier tool for assessing perfume olfactory family and storage time-period
Talanta, 208, , 2020
42
Marx Í.M.G.,Veloso A.C.A.,Casal S.,Pereira J.A.,Peres A.M.
Sensory analysis using electronic tongues
Innovative Food Analysis, 323-343, 2020
Sensory analysis using electronic tongues
Innovative Food Analysis, 323-343, 2020
43
Schreiner T.B.,Santamaria-Echart A.,Ribeiro A.,Peres A.M.,Dias M.M.,Pinho S.P.,Barreiro M.F.
Formulation and optimization of nanoemulsions using the natural surfactant saponin from Quillaja bark
Molecules, 25, , 2020
Formulation and optimization of nanoemulsions using the natural surfactant saponin from Quillaja bark
Molecules, 25, , 2020
44
Hidayat S.N.,Rusman A.,Julian T.,Triyana K.,Veloso A.C.A.,Peres A.M.
Electronic nose coupled with linear and nonlinear supervised learning methods for rapid discriminating quality grades of superior java cocoa beans
International Journal of Intelligent Engineering and Systems, 12, 167-176, 2019
Electronic nose coupled with linear and nonlinear supervised learning methods for rapid discriminating quality grades of superior java cocoa beans
International Journal of Intelligent Engineering and Systems, 12, 167-176, 2019
45
Reis Lima M.J.,Santos A.O.,Falcão S.,Fontes L.,Teixeira-Lemos E.,Vilas-Boas M.,Veloso A.C.A.,Peres A.M.
Serra da Estrela cheese's free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment
Food Research International, 126, , 2019
Serra da Estrela cheese's free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment
Food Research International, 126, , 2019
46
Reis Lima M.J.,Bahri H.,Sá Morais J.,Veloso A.C.A.,Fontes L.,Lemos E.T.,Peres A.M.
Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles
Journal of Food Measurement and Characterization, 13, 2988-2997, 2019
Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles
Journal of Food Measurement and Characterization, 13, 2988-2997, 2019
47
Hidayat S.N.,Triyana K.,Fauzan I.,Julian T.,Lelono D.,Yusuf Y.,Ngadiman N.,Veloso A.C.A.,Peres A.M.
The electronic nose coupled with chemometric tools for discriminating the quality of black tea samples in situ
Chemosensors, 7, , 2019
The electronic nose coupled with chemometric tools for discriminating the quality of black tea samples in situ
Chemosensors, 7, , 2019
48
Bobiano M.,Rodrigues N.,Madureira M.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue-Chemometric Tool
JAOCS, Journal of the American Oil Chemists' Society, 96, 751-760, 2019
Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue-Chemometric Tool
JAOCS, Journal of the American Oil Chemists' Society, 96, 751-760, 2019
49
Rodrigues N.,Marx Í.M.G.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue
LWT, 109, 327-335, 2019
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue
LWT, 109, 327-335, 2019
50
Rodrigues N.,Marx Í.M.G.,Casal S.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment
Talanta, 197, 363-373, 2019
Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment
Talanta, 197, 363-373, 2019
51
Borges A.,Fonseca C.,Carreira F.,Rodrigues I.,Henriques M.,Veloso A.C.A.,Peres A.M.
Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour
Journal of Food Measurement and Characterization, 13, 864-873, 2019
Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour
Journal of Food Measurement and Characterization, 13, 864-873, 2019
52
Rodrigues N.,Casal S.,Pinho T.,Peres A.M.,Bento A.,Baptista P.,Pereira J.A.
Ancient olive trees as a source of olive oils rich in phenolic compounds
Food Chemistry, 276, 231-239, 2019
Ancient olive trees as a source of olive oils rich in phenolic compounds
Food Chemistry, 276, 231-239, 2019
53
Arca V.,Peres A.,Machado A.,Bona E.,Dias L.
Sugars' quantifications using a potentiometric electronic tongue with cross-selective sensors: Influence of an ionic background
Chemosensors, 7, , 2019
Sugars' quantifications using a potentiometric electronic tongue with cross-selective sensors: Influence of an ionic background
Chemosensors, 7, , 2019
54
Santos A.O.,Vaz A.,Rodrigues P.,Veloso A.C.A.,Venâncio A.,Peres A.M.
Thin films sensor devices for mycotoxins detection in foods: Applications and challenges
Chemosensors, 7, , 2019
Thin films sensor devices for mycotoxins detection in foods: Applications and challenges
Chemosensors, 7, , 2019
55
Marx Í.M.G.,Veloso A.C.A.,Dias L.G.,Casal S.,Pereira J.A.,Peres A.M.
Electrochemical sensor-based devices for assessing bioactive compounds in olive oils: A brief review
Electronics (Switzerland), 7, , 2018
Electrochemical sensor-based devices for assessing bioactive compounds in olive oils: A brief review
Electronics (Switzerland), 7, , 2018
56
Tazi I.,Triyana K.,Siswanta D.,Veloso A.C.A.,Peres A.M.,Dias L.G.
Dairy products discrimination according to the milk type using an electrochemical multisensor device coupled with chemometric tools
Journal of Food Measurement and Characterization, 12, 2385-2393, 2018
Dairy products discrimination according to the milk type using an electrochemical multisensor device coupled with chemometric tools
Journal of Food Measurement and Characterization, 12, 2385-2393, 2018
57
Veloso A.C.A.,Sousa M.E.B.C.,Estevinho L.,Dias L.G.,Peres A.M.
Honey evaluation using electronic tongues: An overview
Chemosensors, 6, , 2018
Honey evaluation using electronic tongues: An overview
Chemosensors, 6, , 2018
58
Rodrigues N.,Oliveira L.,Mendanha L.,Sebti M.,Dias L.G.,Oueslati S.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Olive Oil Quality and Sensory Changes During House-Use Simulation and Temporal Assessment Using an Electronic Tongue
JAOCS, Journal of the American Oil Chemists' Society, 95, 1121-1137, 2018
Olive Oil Quality and Sensory Changes During House-Use Simulation and Temporal Assessment Using an Electronic Tongue
JAOCS, Journal of the American Oil Chemists' Society, 95, 1121-1137, 2018
59
Rodrigues N.,Casal S.,Peres A.M.,Baptista P.,Bento A.,Martín H.,Asensio-S.-Manzanera M.C.,Pereira J.A.
Effect of olive trees density on the quality and composition of olive oil from cv. Arbequina
Scientia Horticulturae, 238, 222-233, 2018
Effect of olive trees density on the quality and composition of olive oil from cv. Arbequina
Scientia Horticulturae, 238, 222-233, 2018
60
Slim S.,Rodrigues N.,Veloso A.C.A.,Dias L.G.,Cruz R.,Casal S.,Oueslati S.,Pereira J.A.,Peres A.M.
Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars
Emirates Journal of Food and Agriculture, 30, 581-591, 2018
Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars
Emirates Journal of Food and Agriculture, 30, 581-591, 2018
61
Borges T.H.,Peres A.M.,Dias L.G.,Seiquer I.,Pereira J.A.
Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils
LWT, 93, 150-157, 2018
Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils
LWT, 93, 150-157, 2018
62
Meirinho S.G.,Dias L.G.,Peres A.M.,Rodrigues L.R.
Electrochemical aptasensor array for multiple detection of human osteopontin
Portugaliae Electrochimica Acta, 36, 1-9, 2018
Electrochemical aptasensor array for multiple detection of human osteopontin
Portugaliae Electrochimica Acta, 36, 1-9, 2018
63
Prata R.,Pereira J.A.,Rodrigues N.,Dias L.G.,Veloso A.C.A.,Casal S.,Peres A.M.
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue
Journal of Food Quality, 2018, , 2018
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue
Journal of Food Quality, 2018, , 2018
64
Harzalli U.,Rodrigues N.,Veloso A.C.A.,Dias L.G.,Pereira J.A.,Oueslati S.,Peres A.M.
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil
Computers and Electronics in Agriculture, 144, 222-231, 2018
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil
Computers and Electronics in Agriculture, 144, 222-231, 2018
65
Veloso A.C.A.,Silva L.M.,Rodrigues N.,Rebello L.P.G.,Dias L.G.,Pereira J.A.,Peres A.M.
Perception of olive oils sensory defects using a potentiometric taste device
Talanta, 176, 610-618, 2018
Perception of olive oils sensory defects using a potentiometric taste device
Talanta, 176, 610-618, 2018
66
Souayah F.,Rodrigues N.,Veloso A.C.A.,Dias L.G.,Pereira J.A.,Oueslati S.,Peres A.M.
Discrimination of Olive Oil by Cultivar, Geographical Origin and Quality Using Potentiometric Electronic Tongue Fingerprints
JAOCS, Journal of the American Oil Chemists' Society, 94, 1417-1429, 2017
Discrimination of Olive Oil by Cultivar, Geographical Origin and Quality Using Potentiometric Electronic Tongue Fingerprints
JAOCS, Journal of the American Oil Chemists' Society, 94, 1417-1429, 2017
67
Meirinho S.G.,Dias L.G.,Peres A.M.,Rodrigues L.R.
Electrochemical aptasensor for human osteopontin detection using a DNA aptamer selected by SELEX
Analytica Chimica Acta, 987, 25-37, 2017
Electrochemical aptasensor for human osteopontin detection using a DNA aptamer selected by SELEX
Analytica Chimica Acta, 987, 25-37, 2017
68
Slim S.,Rodrigues N.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Oueslati S.,Peres A.M.
Application of an electronic tongue for Tunisian olive oils’ classification according to olive cultivar or physicochemical parameters
European Food Research and Technology, 243, 1459-1470, 2017
Application of an electronic tongue for Tunisian olive oils’ classification according to olive cultivar or physicochemical parameters
European Food Research and Technology, 243, 1459-1470, 2017
69
Marx Í.M.G.,Rodrigues N.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Drunkler D.A.,Peres A.M.
Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue
Food and Bioprocess Technology, 10, 1310-1323, 2017
Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue
Food and Bioprocess Technology, 10, 1310-1323, 2017
70
Marx Í.M.G.,Rodrigues N.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Drunkler D.A.,Peres A.M.
Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints
LWT, 79, 394-401, 2017
Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints
LWT, 79, 394-401, 2017
71
Rodrigues N.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach
European Food Research and Technology, 243, 597-607, 2017
Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach
European Food Research and Technology, 243, 597-607, 2017
72
Dias L.G.,Meirinho S.G.,Veloso A.C.A.,Rodrigues L.R.,Peres A.M.
Electronic tongues and aptasensors
Bioinspired Materials for Medical Applications, 371-402, 2017
Electronic tongues and aptasensors
Bioinspired Materials for Medical Applications, 371-402, 2017
73
Marx Í.,Rodrigues N.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Drunkler D.A.,Peres A.M.
Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines
Talanta, 162, 98-106, 2017
Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines
Talanta, 162, 98-106, 2017
74
Rodrigues N.,Dias L.G.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
LWT, 73, 683-692, 2016
Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
LWT, 73, 683-692, 2016
75
Meirinho S.G.,Dias L.G.,Peres A.M.,Rodrigues L.R.
Voltammetric aptasensors for protein disease biomarkers detection: A review
Biotechnology Advances, 34, 941-953, 2016
Voltammetric aptasensors for protein disease biomarkers detection: A review
Biotechnology Advances, 34, 941-953, 2016
76
Dias L.G.,Alberto Z.,Veloso A.C.A.,Peres A.M.
Electronic tongue: a versatile tool for mineral and fruit-flavored waters recognition
Journal of Food Measurement and Characterization, 10, 264-273, 2016
Electronic tongue: a versatile tool for mineral and fruit-flavored waters recognition
Journal of Food Measurement and Characterization, 10, 264-273, 2016
77
Dias L.G.,Rodrigues N.,Veloso A.C.A.,Pereira J.A.,Peres A.M.
Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue
European Food Research and Technology, 242, 259-270, 2016
Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue
European Food Research and Technology, 242, 259-270, 2016
78
Veloso A.C.A.,Dias L.G.,Rodrigues L.R.,Peres A.M.
Gliadins in Foods and the Electronic Tongue
Electronic Noses and Tongues in Food Science, 179-188, 2016
Gliadins in Foods and the Electronic Tongue
Electronic Noses and Tongues in Food Science, 179-188, 2016
79
Veloso A.C.A.,Dias L.G.,Rodrigues N.,Pereira J.A.,Peres A.M.
Sensory intensity assessment of olive oils using an electronic tongue
Talanta, 146, 585-593, 2016
Sensory intensity assessment of olive oils using an electronic tongue
Talanta, 146, 585-593, 2016
80
Meirinho S.G.,Dias L.G.,Peres A.M.,Rodrigues L.R.
Development of an electrochemical RNA-aptasensor to detect human osteopontin
Biosensors and Bioelectronics, 71, 332-341, 2015
Development of an electrochemical RNA-aptasensor to detect human osteopontin
Biosensors and Bioelectronics, 71, 332-341, 2015
81
Dias L.G.,Veloso A.C.A.,Sousa M.E.B.C.,Estevinho L.,Machado A.A.S.C.,Peres A.M.
A novel approach for honey pollen profile assessment using an electronic tongue and chemometric tools
Analytica Chimica Acta, 900, 36-45, 2015
A novel approach for honey pollen profile assessment using an electronic tongue and chemometric tools
Analytica Chimica Acta, 900, 36-45, 2015
82
Dias L.G.,Sequeira C.,Veloso A.C.A.,Sousa M.E.B.C.,Peres A.M.
Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue
Analytica Chimica Acta, 848, 32-42, 2014
Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue
Analytica Chimica Acta, 848, 32-42, 2014
83
Sousa M.E.B.C.,Dias L.G.,Veloso A.C.A.,Estevinho L.,Peres A.M.,Machado A.A.S.C.
Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue
Talanta, 128, 284-292, 2014
Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue
Talanta, 128, 284-292, 2014
84
Dias L.G.,Fernandes A.,Veloso A.C.A.,Machado A.A.S.C.,Pereira J.A.,Peres A.M.
Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue
Food Chemistry, 160, 321-329, 2014
Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue
Food Chemistry, 160, 321-329, 2014
85
Correia D.M.,Dias L.G.,Veloso A.C.A.,Dias T.,Rocha I.,Rodrigues L.R.,Peres A.M.
Dietary Sugars Analysis: Quantification of Fructooligossacharides during Fermentation by HPLC-RI Method
Frontiers in Nutrition, 1, , 2014
Dietary Sugars Analysis: Quantification of Fructooligossacharides during Fermentation by HPLC-RI Method
Frontiers in Nutrition, 1, , 2014
86
Peres A.M.,Veloso A.C.A.,Pereira J.A.,Dias L.G.
Electrochemical multi-sensors device coupled with heuristic or meta-heuristic selection algorithms for single-cultivar olive oil classification
Procedia Engineering, 87, 192-195, 2014
Electrochemical multi-sensors device coupled with heuristic or meta-heuristic selection algorithms for single-cultivar olive oil classification
Procedia Engineering, 87, 192-195, 2014
87
Meirinho S.G.,Dias L.G.,Peres A.M.,Rodrigues L.R.
Development of an electrochemical aptasensor for the detection of human osteopontin
Procedia Engineering, 87, 316-319, 2014
Development of an electrochemical aptasensor for the detection of human osteopontin
Procedia Engineering, 87, 316-319, 2014
88
Pereira O.R.,Peres A.M.,Silva A.M.S.,Domingues M.R.M.,Cardoso S.M.
Simultaneous characterization and quantification of phenolic compounds in Thymus x citriodorus using a validated HPLC-UV and ESI-MS combined method
Food Research International, 54, 1773-1780, 2013
Simultaneous characterization and quantification of phenolic compounds in Thymus x citriodorus using a validated HPLC-UV and ESI-MS combined method
Food Research International, 54, 1773-1780, 2013
89
Peres A.M.,Freitas P.,Dias L.G.,Sousa M.E.B.C.,Castro L.M.,Veloso A.C.A.
Cyclic voltammetry: A tool to quantify 2,4,6-trichloroanisole in aqueous samples from cork planks boiling industrial process
Talanta, 117, 438-444, 2013
Cyclic voltammetry: A tool to quantify 2,4,6-trichloroanisole in aqueous samples from cork planks boiling industrial process
Talanta, 117, 438-444, 2013
90
Barreira J.C.M.,Casal S.,Ferreira I.C.F.R.,Peres A.M.,Pereira J.A.,Oliveira M.B.P.P.
Supervised chemical pattern recognition in almond (Prunus dulcis) Portuguese PDO cultivars: PCA- and LDA-based triennial study
Journal of Agricultural and Food Chemistry, 60, 9697-9704, 2012
Supervised chemical pattern recognition in almond (Prunus dulcis) Portuguese PDO cultivars: PCA- and LDA-based triennial study
Journal of Agricultural and Food Chemistry, 60, 9697-9704, 2012
91
Dominguez A.,Nobre C.,Rodrigues L.R.,Peres A.M.,Torres D.,Rocha I.,Lima N.,Teixeira J.
New improved method for fructooligosaccharides production by Aureobasidium pullulans
Carbohydrate Polymers, 89, 1174-1179, 2012
New improved method for fructooligosaccharides production by Aureobasidium pullulans
Carbohydrate Polymers, 89, 1174-1179, 2012
92
Malheiro R.,Casal S.,Sousa A.,de Pinho P.G.,Peres A.M.,Dias L.G.,Bento A.,Pereira J.A.
Effect of Cultivar on Sensory Characteristics, Chemical Composition, and Nutritional Value of Stoned Green Table Olives
Food and Bioprocess Technology, 5, 1733-1742, 2012
Effect of Cultivar on Sensory Characteristics, Chemical Composition, and Nutritional Value of Stoned Green Table Olives
Food and Bioprocess Technology, 5, 1733-1742, 2012
93
Barreira J.C.M.,Casal S.,Ferreira I.C.F.R.,Peres A.M.,Pereira J.A.,Oliveira M.B.P.P.
Chemical characterization of chestnut cultivars from three consecutive years: Chemometrics and contribution for authentication
Food and Chemical Toxicology, 50, 2311-2317, 2012
Chemical characterization of chestnut cultivars from three consecutive years: Chemometrics and contribution for authentication
Food and Chemical Toxicology, 50, 2311-2317, 2012
94
Freitas P.,Dias L.G.,Peres A.M.,Castro L.M.,Veloso A.C.A.
Determination of 2,4,6-trichloroanisole by cyclic voltammetry
Procedia Engineering, 47, 1125-1128, 2012
Determination of 2,4,6-trichloroanisole by cyclic voltammetry
Procedia Engineering, 47, 1125-1128, 2012
95
Cardoso S.,Falcão S.,Peres A.,Domingues M.
Oleuropein/ligstroside isomers and their derivatives in Portuguese olive mill wastewaters
Food Chemistry, 129, 291-296, 2011
Oleuropein/ligstroside isomers and their derivatives in Portuguese olive mill wastewaters
Food Chemistry, 129, 291-296, 2011
96
Oliveira N.M.,Dourado F.Q.,Peres A.M.,Silva M.V.,Maia J.M.,Teixeira J.A.
Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese
Food and Bioprocess Technology, 4, 1414-1421, 2011
Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese
Food and Bioprocess Technology, 4, 1414-1421, 2011
97
Neta N.S.,Peres A.M.,Teixeira J.A.,Rodrigues L.R.
Maximization of fructose esters synthesis by response surface methodology
New Biotechnology, 28, 349-355, 2011
Maximization of fructose esters synthesis by response surface methodology
New Biotechnology, 28, 349-355, 2011
98
Dias L.,Peres A.,Barcelos T.,Sá Morais J.,MacHado A.
Semi-quantitative and quantitative analysis of soft drinks using an electronic tongue
Sensors and Actuators, B: Chemical, 154, 111-118, 2011
Semi-quantitative and quantitative analysis of soft drinks using an electronic tongue
Sensors and Actuators, B: Chemical, 154, 111-118, 2011
99
Peres A.M.,Baptista P.,Malheiro R.,Dias L.G.,Bento A.,Pereira J.A.
Chemometric classification of several olive cultivars from Trás-os-Montes region (northeast of Portugal) using artificial neural networks
Chemometrics and Intelligent Laboratory Systems, 105, 65-73, 2011
Chemometric classification of several olive cultivars from Trás-os-Montes region (northeast of Portugal) using artificial neural networks
Chemometrics and Intelligent Laboratory Systems, 105, 65-73, 2011
100
Peres A.M.,Dias L.G.,Veloso A.C.A.,Meirinho S.G.,Morais J.S.,MacHado A.A.S.C.
An electronic tongue for gliadins semi-quantitative detection in foodstuffs
Talanta, 83, 857-864, 2011
An electronic tongue for gliadins semi-quantitative detection in foodstuffs
Talanta, 83, 857-864, 2011
101
Peres A.M.,Dias L.G.,Joy M.,Teixeira A.
Assessment of goat fat depots using ultrasound technology and multiple multivariate prediction models
Journal of Animal Science, 88, 572-580, 2010
Assessment of goat fat depots using ultrasound technology and multiple multivariate prediction models
Journal of Animal Science, 88, 572-580, 2010
102
Nobre C.,Santos M.J.,Dominguez A.,Torres D.,Rocha O.,Peres A.M.,Rocha I.,Ferreira E.C.,Teixeira J.A.,Rodrigues L.R.
Comparison of adsorption equilibrium of fructose, glucose and sucrose on potassium gel-type and macroporous sodium ion-exchange resins
Analytica Chimica Acta, 654, 71-76, 2009
Comparison of adsorption equilibrium of fructose, glucose and sucrose on potassium gel-type and macroporous sodium ion-exchange resins
Analytica Chimica Acta, 654, 71-76, 2009
103
Peres A.,Dias L.,Barcelos T.,Sá Morais J.,Machado A.
An electronic tongue for juice level evaluation in non-alcoholic beverages
Procedia Chemistry, 1, 1023-1026, 2009
An electronic tongue for juice level evaluation in non-alcoholic beverages
Procedia Chemistry, 1, 1023-1026, 2009
104
Carneiro S.,Amaral A.L.,Veloso A.C.A.,Dias T.,Peres A.M.,Ferreira E.C.,Rocha I.
Assessment of physiological conditions in E. Coli fermentations by epifluorescent microscopy and image analysis
Biotechnology Progress, 25, 882-891, 2009
Assessment of physiological conditions in E. Coli fermentations by epifluorescent microscopy and image analysis
Biotechnology Progress, 25, 882-891, 2009
105
Dias L.G.,Veloso A.C.A.,Correia D.M.,Rocha O.,Torres D.,Rocha I.,Rodrigues L.R.,Peres A.M.
UV spectrophotometry method for the monitoring of galacto-oligosaccharides production
Food Chemistry, 113, 246-252, 2009
UV spectrophotometry method for the monitoring of galacto-oligosaccharides production
Food Chemistry, 113, 246-252, 2009
106
Dias L.A.,Peres A.M.,Veloso A.C.A.,Reis F.S.,Vilas-Boas M.,Machado A.A.S.C.
An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk
Sensors and Actuators, B: Chemical, 136, 209-217, 2009
An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk
Sensors and Actuators, B: Chemical, 136, 209-217, 2009
107
Dias L.,Peres A.,Vilas-Boas M.,Rocha M.,Estevinho L.,Machado A.
An electronic tongue for honey classification
Microchimica Acta, 163, 97-102, 2008
An electronic tongue for honey classification
Microchimica Acta, 163, 97-102, 2008
108
Dias L.,Correia D.,Sá-Morais J.,Sousa F.,Pires J.,Peres A.
Raw bovine meat fatty acids profile as an origin discriminator
Food Chemistry, 109, 840-847, 2008
Raw bovine meat fatty acids profile as an origin discriminator
Food Chemistry, 109, 840-847, 2008
109
Correia C.,Costa E.,Peres A.,Alves M.,Pombo G.,Estevinho L.
Etiology of urinary tract infections: And antimicrobial susceptibility of urinary pathogens
Acta Medica Portuguesa, 20, 543-549, 2007
Etiology of urinary tract infections: And antimicrobial susceptibility of urinary pathogens
Acta Medica Portuguesa, 20, 543-549, 2007
110
Ferreira I.M.P.L.V.O.,Veiros C.,Pinho O.,Veloso A.C.A.,Peres A.M.,Mendonça A.
Casein breakdown in Terrincho ovine cheese: Comparison with bovine cheese and with bovine/ovine cheeses
Journal of Dairy Science, 89, 2397-2407, 2006
Casein breakdown in Terrincho ovine cheese: Comparison with bovine cheese and with bovine/ovine cheeses
Journal of Dairy Science, 89, 2397-2407, 2006
111
Veloso A.C.A.,Teixeira N.,Peres A.M.,Mendonça A.,Ferreira I.M.P.L.V.O.
Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis
Food Chemistry, 87, 289-295, 2004
Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis
Food Chemistry, 87, 289-295, 2004
112
Macedo E.A.,Peres A.M.
Thermodynamics of ternary mixtures containing sugars. SLE of D-fructose in pure and mixed solvents. Comparison between modified UNIQUAC and modified UNIFAC
Industrial and Engineering Chemistry Research, 40, 4633-4640, 2001
Thermodynamics of ternary mixtures containing sugars. SLE of D-fructose in pure and mixed solvents. Comparison between modified UNIQUAC and modified UNIFAC
Industrial and Engineering Chemistry Research, 40, 4633-4640, 2001
113
Peres A.M.,Macedo E.A.
Prediction of thermodynamic properties using a modified UNIFAC model: Application to sugar industrial systems
Fluid Phase Equilibria, 158-160, 391-399, 1999
Prediction of thermodynamic properties using a modified UNIFAC model: Application to sugar industrial systems
Fluid Phase Equilibria, 158-160, 391-399, 1999
114
Peres A.,Macedo E.
Phase equilibria of D-glucose and sucrose in mixed solvent mixtures: Comparison of UNIQUAC-based models
Carbohydrate Research, 303, 135-151, 1997
Phase equilibria of D-glucose and sucrose in mixed solvent mixtures: Comparison of UNIQUAC-based models
Carbohydrate Research, 303, 135-151, 1997
115
Peres A.M.,Macedo E.A.
Measurement and Modeling of Solubilities of D-Glucose in Water/Alcohol and Alcohol/Alcohol Systems
Industrial and Engineering Chemistry Research, 36, 2816-2820, 1997
Measurement and Modeling of Solubilities of D-Glucose in Water/Alcohol and Alcohol/Alcohol Systems
Industrial and Engineering Chemistry Research, 36, 2816-2820, 1997
116
Peres A.M.,Macedo E.A.
A modified UNIFAC model for the calculation of thermodynamic properties of aqueous and non-aqueous solutions containing sugars
Fluid Phase Equilibria, 139, 47-74, 1997
A modified UNIFAC model for the calculation of thermodynamic properties of aqueous and non-aqueous solutions containing sugars
Fluid Phase Equilibria, 139, 47-74, 1997
117
Peres A.,Macedo E.
Thermodynamic properties of sugars in aqueous solutions: Correlation and prediction using a modified UNIQUAC model
Fluid Phase Equilibria, 123, 71-95, 1996
Thermodynamic properties of sugars in aqueous solutions: Correlation and prediction using a modified UNIQUAC model
Fluid Phase Equilibria, 123, 71-95, 1996
118
Peres A.,Macedo E.
Representation of solubilities of amino acids using the uniquac model for electrolytes
Chemical Engineering Science, 49, 3803-3812, 1994
Representation of solubilities of amino acids using the uniquac model for electrolytes
Chemical Engineering Science, 49, 3803-3812, 1994