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Food Chemistry
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July 5, 2016
Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties
Adriano Lima, Albino Bento, Ilton Baraldi, et al.
Food Chemistry
|
December 17, 2016
Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca)
Adriano Lima, José Alberto Pereira, Ilton Baraldi, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
November 27, 2010
Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives
Ricardo Malheiro, Anabela Sousa, Susana Casal, et al.
Phytochemistry
|
November 26, 2015
Identification of leaf volatiles from olive (Olea europaea) and their possible role in the ovipositional preferences of olive fly, Bactrocera oleae (Rossi) (Diptera: Tephritidae)
Ricardo Malheiro, Susana Casal, Sara C Cunha, et al.
Journal of Food Science and Technology
|
August 16, 2019
Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (<i>Prunus dulcis</i>)
Ivo Oliveira, Ricardo Malheiro, Anne S Meyer, et al.
Plos One
|
May 19, 2015
Olive Volatiles from Portuguese Cultivars Cobrançosa, Madural and Verdeal Transmontana: Role in Oviposition Preference of Bactrocera oleae (Rossi) (Diptera: Tephritidae)
Ricardo Malheiro, Susana Casal, Sara C Cunha, et al.
Sensors (Basel, Switzerland)
|
April 13, 2024
A Comparison Study of Deep Learning Methodologies for Music Emotion Recognition
Pedro Lima Louro, Hugo Redinho, Ricardo Malheiro, et al.
Journal of the Science of Food and Agriculture
|
March 31, 2011
Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS
Ricardo Malheiro, Paula Guedes de Pinho, Susana Casal, et al.
World Journal of Microbiology & Biotechnology
|
February 8, 2017
Antimicrobial activity of endophytic fungi from olive tree leaves
Cynthia Malhadas, Ricardo Malheiro, José Alberto Pereira, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
August 4, 2010
Olive oil stability under deep-frying conditions
Susana Casal, Ricardo Malheiro, Artur Sendas, et al.
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of 2
Search research articles
Search
Showing results (1-10 of 17) with videos related to
Sort By:
Page
of 2
Food Chemistry
|
July 5, 2016
Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties
Adriano Lima, Albino Bento, Ilton Baraldi, et al.
Food Chemistry
|
December 17, 2016
Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca)
Adriano Lima, José Alberto Pereira, Ilton Baraldi, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
November 27, 2010
Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives
Ricardo Malheiro, Anabela Sousa, Susana Casal, et al.
Phytochemistry
|
November 26, 2015
Identification of leaf volatiles from olive (Olea europaea) and their possible role in the ovipositional preferences of olive fly, Bactrocera oleae (Rossi) (Diptera: Tephritidae)
Ricardo Malheiro, Susana Casal, Sara C Cunha, et al.
Journal of Food Science and Technology
|
August 16, 2019
Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (<i>Prunus dulcis</i>)
Ivo Oliveira, Ricardo Malheiro, Anne S Meyer, et al.
Plos One
|
May 19, 2015
Olive Volatiles from Portuguese Cultivars Cobrançosa, Madural and Verdeal Transmontana: Role in Oviposition Preference of Bactrocera oleae (Rossi) (Diptera: Tephritidae)
Ricardo Malheiro, Susana Casal, Sara C Cunha, et al.
Sensors (Basel, Switzerland)
|
April 13, 2024
A Comparison Study of Deep Learning Methodologies for Music Emotion Recognition
Pedro Lima Louro, Hugo Redinho, Ricardo Malheiro, et al.
Journal of the Science of Food and Agriculture
|
March 31, 2011
Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS
Ricardo Malheiro, Paula Guedes de Pinho, Susana Casal, et al.
World Journal of Microbiology & Biotechnology
|
February 8, 2017
Antimicrobial activity of endophytic fungi from olive tree leaves
Cynthia Malhadas, Ricardo Malheiro, José Alberto Pereira, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
August 4, 2010
Olive oil stability under deep-frying conditions
Susana Casal, Ricardo Malheiro, Artur Sendas, et al.
Page
of 2