1. A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils. (22nd March 2020) Authors: Veloso, Ana C.A.; Rodrigues, Nuno; Ouarouer, Yosra; Zaghdoudi, Khalil; Pereira, José A.; Peres, António M. Journal: Journal of the American Oil Chemists' Society Issue: Volume 97:Number 6(2020) Page Start: 625 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue. (July 2020) Authors: Martín-Vertedor, Daniel; Rodrigues, Nuno; Marx, Ítala M.G.; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José Alberto; Peres, António M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 129(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils. Issue 17 (30th November 2022) Authors: Marx, Ítala M.G.; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. Journal: Journal of the Franklin Institute Issue: Volume 357:Issue 17(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue. (February 2021) Authors: Marx, Ítala M.G.; Rodrigues, Nuno; Veloso, Ana C.A.; Casal, Susana; Pereira, José A.; Peres, António M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 137(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrançosa olive oils based on the electronic tongue analysis of olive paste extracts. (July 2021) Authors: Marx, Ítala M.G.; Casal, Susana; Rodrigues, Nuno; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 147(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices. Issue 3 (12th August 2019) Authors: Reis Lima, Maria João; Fontes, Luisa; Bahri, Hamdi; Veloso, Ana C.A.; Teixeira-Lemos, Edite; Peres, António M. Journal: Nutrition & food science Issue: Volume 50:Issue 3(2020) Page Start: 417 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices. Issue 3 (28th August 2019) Authors: Reis Lima, Maria João; Fontes, Luisa; Bahri, Hamdi; Veloso, Ana C.A.; Teixeira-Lemos, Edite; Peres, António M. Journal: Nutrition & food science Issue: Volume 50:Issue 3(2020) Page Start: 417 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles. (1st November 2022) Authors: Marx, Ítala M.G.; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Peres, Fátima; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. Journal: Food chemistry Issue: Volume 393(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim. (1st February 2021) Authors: Marx, Ítala M.G.; Casal, Susana; Rodrigues, Nuno; Pinho, Teresa; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. Journal: Food chemistry Issue: Volume 337(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue. (November 2020) Authors: Martín-Vertedor, Daniel; Rodrigues, Nuno; Marx, Ítala M.G.; Veloso, Ana C.A.; Peres, António M.; Pereira, José Alberto Journal: Food control Issue: Volume 117(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗