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Food Chemistry
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July 20, 2025
Spectral markers and machine learning: Revolutionizing Rice evaluation with near infrared spectroscopy
Pedro Sousa Sampaio, Bruna Carbas, Andreia Soares, et al.
Toxins
|
June 26, 2024
Comparative Analysis of Maize Physico-Chemical Parameters and Mycotoxin Levels in Dual Environments
Bruna Carbas, Sílvia Barros, Andreia Freitas, et al.
Foods (Basel, Switzerland)
|
April 28, 2023
White Lupine (<i>Lupinus albus</i> L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
Luciano M Guardianelli, Bruna Carbas, Carla Brites, et al.
Food Chemistry: X
|
March 31, 2025
Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms
Bruna Carbas, Pedro Sampaio, Sílvia Cruz Barros, et al.
Journal of Food Science and Technology
|
March 1, 2018
Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods
Bruna Carbas, Shivani Pathania, Ana Castanho, et al.
Toxins
|
February 24, 2023
Assessment of Agricultural Practices for Controlling <i>Fusarium</i> and Mycotoxins Contamination on Maize Grains: Exploratory Study in Maize Farms
Daniela Simões, Bruna Carbas, Andreia Soares, et al.
Foods (Basel, Switzerland)
|
November 27, 2019
Variation in Pea (<i>Pisum sativum</i> L.) Seed Quality Traits Defined by Physicochemical Functional Properties
Carla S Santos, Bruna Carbas, Ana Castanho, et al.
Antioxidants (Basel, Switzerland)
|
February 28, 2020
Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications
Bruna Carbas, Nelson Machado, David Oppolzer, et al.
Biomolecules
|
October 23, 2021
Shedding Light on the Volatile Composition of <i>Broa</i>, a Traditional Portuguese Maize Bread
Andreia Bento-Silva, Noélia Duarte, Maria Belo, et al.
Food Chemistry
|
October 19, 2019
Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for the determination of nutritional and antinutritional parameters in common beans
Bruna Carbas, Nelson Machado, David Oppolzer, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 16) with videos related to
Sort By:
Page
of 2
Food Chemistry
|
July 20, 2025
Spectral markers and machine learning: Revolutionizing Rice evaluation with near infrared spectroscopy
Pedro Sousa Sampaio, Bruna Carbas, Andreia Soares, et al.
Toxins
|
June 26, 2024
Comparative Analysis of Maize Physico-Chemical Parameters and Mycotoxin Levels in Dual Environments
Bruna Carbas, Sílvia Barros, Andreia Freitas, et al.
Foods (Basel, Switzerland)
|
April 28, 2023
White Lupine (<i>Lupinus albus</i> L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
Luciano M Guardianelli, Bruna Carbas, Carla Brites, et al.
Food Chemistry: X
|
March 31, 2025
Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms
Bruna Carbas, Pedro Sampaio, Sílvia Cruz Barros, et al.
Journal of Food Science and Technology
|
March 1, 2018
Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods
Bruna Carbas, Shivani Pathania, Ana Castanho, et al.
Toxins
|
February 24, 2023
Assessment of Agricultural Practices for Controlling <i>Fusarium</i> and Mycotoxins Contamination on Maize Grains: Exploratory Study in Maize Farms
Daniela Simões, Bruna Carbas, Andreia Soares, et al.
Foods (Basel, Switzerland)
|
November 27, 2019
Variation in Pea (<i>Pisum sativum</i> L.) Seed Quality Traits Defined by Physicochemical Functional Properties
Carla S Santos, Bruna Carbas, Ana Castanho, et al.
Antioxidants (Basel, Switzerland)
|
February 28, 2020
Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications
Bruna Carbas, Nelson Machado, David Oppolzer, et al.
Biomolecules
|
October 23, 2021
Shedding Light on the Volatile Composition of <i>Broa</i>, a Traditional Portuguese Maize Bread
Andreia Bento-Silva, Noélia Duarte, Maria Belo, et al.
Food Chemistry
|
October 19, 2019
Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for the determination of nutritional and antinutritional parameters in common beans
Bruna Carbas, Nelson Machado, David Oppolzer, et al.
Page
of 2