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Bioresource Technology|May 1, 2021
Microwave hydrodiffusion and gravity as a sustainable alternative approach for an efficient apple pomace dryingPedro A R Fernandes, Rita Bastos, João Calvão, et al.Food Science & Nutrition|January 21, 2016
A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigerationSílvia A Moreira, Pedro A R Fernandes, Ricardo Duarte, et al.Food Chemistry|May 26, 2019
Revisiting the chemistry of apple pomace polyphenolsPedro A R Fernandes, Carine Le Bourvellec, Catherine M G C Renard, et al.Antioxidants (Basel, Switzerland)|June 26, 2019
Apple Pomace Extract as a Sustainable Food IngredientPedro A R Fernandes, Sónia S Ferreira, Rita Bastos, et al.Molecules (Basel, Switzerland)|April 28, 2023
Brewer's Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise FormulationSofia F Reis, Pedro A R Fernandes, Vítor J Martins, et al.Pageof 2