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Ricardo Malheiro

Showing results (11-20 of 17) with videos related to

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Food & Function|October 1, 2014
Bioactivity and phenolic composition from natural fermented table olivesRicardo Malheiro, Patrícia Mendes, Fátima Fernandes, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storageRicardo Malheiro, Susana Casal, Nuno Rodrigues, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|November 11, 2008
Effect of microwave heating with different exposure times on physical and chemical parameters of olive oilRicardo Malheiro, Ivo Oliveira, Miguel Vilas-Boas, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 5, 2012
Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heatingNuno Rodrigues, Ricardo Malheiro, Susana Casal, et al.
Molecules (Basel, Switzerland)|October 28, 2011
Chemical characterization of "alcaparras" stoned table olives from northeast PortugalAnabela Sousa, Susana Casal, Albino Bento, et al.
Mycology|September 23, 2021
<i>In vitro</i> interactions between the ectomycorrhizal <i>Pisolithus tinctorius</i> and the saprotroph <i>Hypholoma fasciculare</i> fungi: morphological aspects and volatile productionPaula Baptista, Paula Guedes de Pinho, Nathalie Moreira, et al.
Food Chemistry|January 12, 2015
Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extractsPiedad Limón, Ricardo Malheiro, Susana Casal, et al.
Pageof 2

Showing results (11-20 of 17) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 17 results.
Food & Function|October 1, 2014
Bioactivity and phenolic composition from natural fermented table olivesRicardo Malheiro, Patrícia Mendes, Fátima Fernandes, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storageRicardo Malheiro, Susana Casal, Nuno Rodrigues, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|November 11, 2008
Effect of microwave heating with different exposure times on physical and chemical parameters of olive oilRicardo Malheiro, Ivo Oliveira, Miguel Vilas-Boas, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 5, 2012
Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heatingNuno Rodrigues, Ricardo Malheiro, Susana Casal, et al.
Molecules (Basel, Switzerland)|October 28, 2011
Chemical characterization of "alcaparras" stoned table olives from northeast PortugalAnabela Sousa, Susana Casal, Albino Bento, et al.
Mycology|September 23, 2021
<i>In vitro</i> interactions between the ectomycorrhizal <i>Pisolithus tinctorius</i> and the saprotroph <i>Hypholoma fasciculare</i> fungi: morphological aspects and volatile productionPaula Baptista, Paula Guedes de Pinho, Nathalie Moreira, et al.
Food Chemistry|January 12, 2015
Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extractsPiedad Limón, Ricardo Malheiro, Susana Casal, et al.
Pageof 2