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Food Chemistry|October 15, 2019
FT-RAMAN methodology for the monitoring of honeys' spirit distillation processOfélia Anjos, Regina Santos, Letícia M Estevinho, et al.Molecules (Basel, Switzerland)|May 11, 2024
Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese PreservationVanessa B Paula, Luís G Dias, Letícia M EstevinhoMicroorganisms|September 10, 2020
Recent Advances in Applied Microbiology: EditorialLetícia M Estevinho, Patrícia Combarros-Fuertes, Vanessa Branco PaulaTalanta|November 16, 2017
Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopyOfélia Anjos, António J A Santos, Vasco Paixão, et al.Food Chemistry|March 24, 2016
FTIR-ATR spectroscopy applied to quality control of grape-derived spiritsOfélia Anjos, António J A Santos, Letícia M Estevinho, et al.Molecules (Basel, Switzerland)|September 23, 2022
High-Pressure-Based Strategies for the Inactivation of Bacillus subtilis Endospores in HoneyHana Scepankova, Carlos A Pinto, Letícia M Estevinho, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 2, 2009
Mead production: selection and characterization assays of Saccharomyces cerevisiae strainsAna Paula Pereira, Teresa Dias, João Andrade, et al.Journal of Agricultural and Food Chemistry|October 12, 2007
Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushroomsLillian Barros, Paula Baptista, Letícia M Estevinho, et al.Food Microbiology|September 1, 2006
Toxicity effects of fungicide residues on the wine-producing processRicardo C Calhelha, João V Andrade, Isabel C Ferreira, et al.Molecules (Basel, Switzerland)|June 28, 2023
Comparative Methods to Evaluate the Antioxidant Capacity of Propolis: An Attempt to Explain the DifferencesVanessa B Paula, Letícia M Estevinho, Susana M Cardoso, et al.Pageof 4