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Plos One|February 25, 2025
Sustainable care: How CSR shapes wellbeing in healthcare organizations in Beijing, Shanghai, and GuangzhouQinghua Fu, Belal Mahmoud AlWadi, Matac Liviu Marian, et al.
Internal Medicine Journal|August 27, 2021
Smoking cessation programme in hospitalised patients due to acute respiratory diseaseSónia Isabel Silva Guerra, Jorge Marques Vale, Rui Dias Nunes
Acta Medica Portuguesa|December 19, 2019
Hospital-Acquired Pneumonia in a Multipurpose Intensive Care Unit: One-Year Prospective StudyRui Dias Costa, João Pedro Baptista, Ricardo Freitas, et al.
Molecules (Basel, Switzerland)|September 28, 2023
Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic ExtractionRui Dias Costa, Raúl Domínguez-Perles, Ana Abraão, et al.
Pharmaceuticals (Basel, Switzerland)|July 28, 2026
Mushroom-Derived Phenolic Compounds as Emerging Prebiotic-like Modulators of Gut Microbiota, Intestinal Health, and MetabolismJuliana Garcia, Eva Olo-Fontinha, Jani Silva, et al.
Physical Review Letters|September 22, 2025
Quantifying Two-Mode Entanglement of Bosonic Gaussian States from Their Full Counting StatisticsVictor Gondret, Clothilde Lamirault, Rui Dias, et al.
Quality of Life Research : an International Journal of Quality of Life Aspects of Treatment, Care and Rehabilitation|July 26, 2011
Reliability and validity of the Portuguese version of the Stroke Impact Scale 2.0 (SIS 2.0)Rui Soles Gonçalves, João Neves Gil, Luís Manuel Cavalheiro, et al.
Molecules (Basel, Switzerland)|November 27, 2024
Valorisation of Winery By-Products: Revealing the Polyphenolic Profile of Grape Stems and Their Inhibitory Effects on Skin Aging-Enzymes for Cosmetic and Pharmaceutical ApplicationsRui Dias-Costa, Concepción Medrano-Padial, Raquel Fernandes, et al.
Food Chemistry: X|February 25, 2025
Grape stems as sources of tryptophan and selenium: Functional properties and antioxidant potentialRaquel Fernandes, Concepción Medrano-Padial, Rui Dias-Costa, et al.
Foods (Basel, Switzerland)|August 12, 2023
Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?Rui Dias Costa, Vanessa Silva, Ana Leite, et al.
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