cv-971F-DA77-195D

publicações selecionadas

• artigo de revista

  • Optimization through Response Surface Methodology of Dynamic Maceration of Olive (Olea europaea L.) Leaves.  Biology and Life Sciences Forum. 2021

• artigo de conferência

  • Applying Response Surface Methodology to Phenolic Compounds from Arbutus unedo: Case Studies with Ultrasound and Dynamic Maceration Extraction 2022
  • RESPONSE SURFACE ANALYSIS OF ULTRASOUND AND DYNAMIC MACERATION EXTRACTIONS OF ARBUTUS UNEDO 2021

• documento

  • Optimization of cinnamon (Cinnamomum verum J. Presl.) essential oils extraction using hydrodistillation (Clevenger apparatus) 2023
  • Incorporação de farinha de castanha no produto de pastelaria “económico” 2022
  • Olive leaf extracts as natural preservatives in foods: nutritional, chemical and physical analysis in quark cheese. 2022
  • TRADICIONAL CAKE “ECONÓMICO" WITH CHESTNUT FLOUR – NUTRITIONAL AND CHEMICAL PROPERTIES 2022
  • Novas perspetivas na produção de embalagens alimentares 2021
  • Novas prespetivas na produção de embalagens alimentares 2021
  • Natural food preservatives: application of rosemary, basil and sage in yogurts as aviable alternative to artificial ones, using sustainable, low cost and efficient processes 2021
  • Efficacy, Sustainability and Safety of Natural Food Preservatives: A Study on Muffins Preserved with Plant Extract 2020