publicações selecionadas
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artigo de revista
- Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms. Food Chemistry: X. 2025
- Comparative Analysis of Maize Physico-Chemical Parameters and Mycotoxin Levels in Dual Environments 2024
- Development of Prediction Models for the Pasting Parameters of Rice Based on Near-Infrared and Machine Learning Tools. Applied Sciences. 2023
- White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. Foods. 2023
- Assessment of Agricultural Practices for Controlling Fusarium and Mycotoxins Contamination on Maize Grains: Exploratory Study in Maize Farms. Toxins. 2023
- Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment. Food Reviews International. 2023
- Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread. Biomolecules. 2021
- Occurrence of Fusarium spp. in Maize Grain Harvested in Portugal and Accumulation of Related Mycotoxins during Storage. Foods. 2021
- Disclosing the Nutritional Quality Diversity of Portuguese Common Beans—The Missing Link for Their Effective Use in Protein Quality Breeding Programs. Agronomy. 2021
- New Insights in the Quality of Phaseolus vulgaris L.: Nutritional Value, Functional Properties and Development of Innovative Tools for Their Assessment. Proceedings. 2020
- Prediction of Phytochemical Composition, In Vitro Antioxidant Activity and Individual Phenolic Compounds of Common Beans Using MIR and NIR Spectroscopy. Food and Bioprocess Technology. 2020
- Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications. Antioxidants. 2020
- Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for the determination of nutritional and antinutritional parameters in common beans. Food Chemistry. 2020
- Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.. Journal of Food Measurement and Characterization. 2018
- Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods. Journal of Food Science and Technology. 2018
- Long-term on-farm participatory maize breeding by stratified mass selection retains molecular diversity while improving agronomic performance. Evolutionary Applications. 2018
- Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection. Crop and Pasture Science. 2018
- Characterisation of nutritional quality traits of a chickpea (Cicer arietinum) germplasm collection exploited in chickpea breeding in Europe. Crop and Pasture Science. 2017
- Setting up decision-making tools toward a quality-oriented participatory maize breeding program. Frontiers in Plant Science. 2017
- Technological quality of dough and breads from commercial algarroba–wheat flour blends. Journal of Food Science and Technology. 2017
- Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread. Food Science and Technology. 2016
- Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality. Food and Bioprocess Technology. 2015
- Investigation on the knowledge associated with foodborne diseases in consumers of northeastern Portugal. Food Control. 2013
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artigo de conferência
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documento
- Assessment of regulated mycotoxins in maize harvested in Portugal 2021
- Prediction of nutritional and antinutritional composition of common beans using MIR and NIR spectroscopy 2019
- Exploring common bean nutritional and antinutritional diversity for healthy food formulations 2019
- Phenolic composition and in vitro antioxidant activity of common beans using MIR and NIR spectroscopy 2019
- Decision Tools For Improving Underused Portuguese Maize Landraces 2018
- Identifying novel sources of beneficial alleles towards high nutritional, organoleptic and processing quality in maize 2018
- Genetic diversity of basic and carotenoid composition in a germplasm collection of pulses exploited by European breeders 2017
- Chemical composition and antioxidant activity of carob flours from Ceratonia siliqua and Prosopis alba species 2016
- Keys to understanding the cooking behavior of grain legumes 2016
- Exploring common bean resistent starch variability as function of genetic resources and seed fractions 2015
- Getting nutritional and organoleptic advantages of pea and faba bean variability 2015
- Influence of Lupine (Lupinus albus L.) Misak flour on dough rheology and texture of wheat breads 2015
- Exploring organoleptic and nutritional quality of Portuguese common bean to different food applications 2014
- LEGATO (LEGumes for the Agriculture of TOmorrow), adapting to consumers expectations 2014
- Effect of breeding and field management on cereal and bean quality GxE effects on organoleptic, nutritional and end-use quality. 2014
- Addressing food quality diversity of maize and common bean accessions on intercropping systems 2013
- Characterization of tocopherols, tocotrienols, phenolic compounds and antioxidant activity in portuguese common bean germplasm 2013
- Exploring food quality traits diversity on portuguese maize inbred lines 2013
- Harina de algarroba en productos panificados: efecto sobre las características de de la masa y calidad del pan 2012
- Maize bread “broa”: are traditional Portuguese maize varieties responsible for different flavors? 2012
- Panes elaborados con harina de trigo y algarroba 2012
- Panes hiper-proteicos obtenidos a partir harina de trigo y lupino 2012
- Tracking down the changes in maize participatory breeding: Portuguese “Amiúdo” and “Castro Verde” populations 2012
- Maize and beans intercropping system, the food quality attributes of an old agricultural practice in a new challenging world 2012
- Análise de carotenóides e tocoferóis em germoplasma de milho 2011
- Utilization of carob germ flour to produce protein fortified breads 2011
- Conhecimentos dos consumidores sobre doenças transmitidas pelos alimentos- identificação de agentes de infeção e intoxicação de origem alimentar 2010
- Caracterização fenotípica da resistência a antibióticos em estirpes de Escherichia coli no frango 2008
- Estudo da resistência fenotípica a antibióticos em Escherichia coli isolada em salsicha fresca de porco 2008