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Advances in Food and Nutrition Research|August 27, 2011
Mead production: tradition versus modernityElsa Ramalhosa, Teresa Gomes, Ana Paula Pereira, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|November 24, 2011
WITHDRAWN: Botanical, nutritional and microbiological characterisation of honeybee-collected pollen from PortugalLeticia M Estevinho, Sandra Rodrigues, Teresa Dias, et al.Molecules (Basel, Switzerland)|April 17, 2019
Enzyme Inhibitory Potential of <i>Ligustrum lucidum</i> Aiton BerriesVanessa B Paula, Teresa Delgado, Maria Graça Campos, et al.Journal of Food Science and Technology|July 31, 2020
Effect of extreme heat processing on the Moroccan Zantaz' honey antioxidant activitiesYoussef Elamine, Ofelia Anjos, Leticia M Estevinho, et al.Foods (Basel, Switzerland)|July 13, 2024
Fermented Grapevine Leaves: Potential Preserving Agent in YogurtLais Freitas, Miguel Sousa-Dias, Vanessa B Paula, et al.Molecules (Basel, Switzerland)|August 26, 2014
Developments in the fermentation process and quality improvement strategies for mead productionAntonio Iglesias, Ananias Pascoal, Altino Branco Choupina, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|July 17, 2013
Optimization of mead production using response surface methodologyTeresa Gomes, Carla Barradas, Teresa Dias, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|October 2, 2012
Presence and stability of B complex vitamins in bee pollen using different storage conditionsVanilda Aparecida Soares de Arruda, Aline Aparecida Santos Pereira, Leticia M Estevinho, et al.Antibiotics (Basel, Switzerland)|November 7, 2020
Honey: Another Alternative in the Fight against Antibiotic-Resistant Bacteria?Patricia Combarros-Fuertes, José M Fresno, Maria Manuela Estevinho, et al.Microorganisms|October 2, 2019
Volatile Composition and Sensory Properties of MeadAna Paula Pereira, Ana Mendes-Ferreira, Luís G Dias, et al.Pageof 5