Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Cristina Miguel-Pintado"'
Autor:
Luís Pinto de Andrade, Abel Veloso, Christophe Espírito Santo, Pedro Dinis Gaspar, Pedro Dinho Silva, Mafalda Resende, Helena Beato, Cátia Baptista, Cristina Miguel Pintado, Luísa Paulo, Maria Paula Simões
Publikováno v:
Agronomy, Vol 12, Iss 1, p 188 (2022)
Sweet cherry is a highly appreciated seasonal fruit with a high content of bioactive compounds; however, this highly perishable fruit has a relatively short shelf-life period. Here, we evaluated the evolution of the physicochemical and sensory qualit
Externí odkaz:
https://doaj.org/article/386538ac7a9c437baf71f350f006e145
Autor:
Rosario Ramírez Bernabé, Luisa Paulo, Jesús García-Parra, María Jesús Martín, Cristina Miguel‐Pintado, Antonia Trejo, Ana Riscado, Antonia Gómez‐Quintana
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16fcd889160d28db843e8ca94c87d806
https://doi.org/10.1111/jfpp.15082
https://doi.org/10.1111/jfpp.15082
Autor:
Leonor Godinho, Ana Fred, Cátia Baptista, Cristina Miguel Pintado, Hugo Silva, Veronika Kozlova, L. Marques, João Valente
Publikováno v:
Foods
Volume 10
Issue 9
Foods, Vol 10, Iss 1974, p 1974 (2021)
Volume 10
Issue 9
Foods, Vol 10, Iss 1974, p 1974 (2021)
There is an increasing interest, in consumer behaviour research related to food and beverage, in taking a step further from the traditional self-report questionnaires and organoleptic properties assessment. With the growing availability of psychophys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bed271dfc7075556d19deb85d354dc64
https://doi.org/10.3390/foods10091974
https://doi.org/10.3390/foods10091974
Autor:
Abel Veloso, Helena Beato, Luís Pinto de Andrade, Cristina Miguel Pintado, Ana Silveira, Zamira Maria, Fernanda Delgado
Publikováno v:
Emirates Journal of Food and Agriculture. :857
Snacks are commonly eaten in western societies and, because of that, have a non-negligible effect on consumers’ health. The main objective of this work was to develop and optimize a snack formulation with sweet cherry, an important crop from the Po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ae12fc611908d6d2c4c02967daf9b6a
https://doi.org/10.9755/ejfa.2020.v32.i12.2220
https://doi.org/10.9755/ejfa.2020.v32.i12.2220
Autor:
Ana M. Fernández-León, Sergio Nogales, Teresa Hernández, Jonathan Delgado-Adámez, Cristina Miguel-Pintado, Mercedes Lozano, Rosario Ramírez, Florentina Cañada-Cañada
Publikováno v:
LWT - Food Science and Technology. 54:278-284
The effect of the level of pressure applied during high pressure processing (HPP) on nectarine halves pretreated with ascorbic acid (2 g/100 mL) (AA) and ascorbic acid (2 g/100 mL) plus calcium lactate (1 g/100 mL) (AA + Ca) was studied. Honey spp. n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d15baafd15471d72afa8b51cc326a26a
https://doi.org/10.1016/j.lwt.2013.05.026
https://doi.org/10.1016/j.lwt.2013.05.026