Effect of photostimulation through red LED light radiation on natural fermentation of table olives: An innovative case study with Negrinha the Freixo variety

Autor: Martins, Fátima, Ramalhosa, Elsa, Rodrigues, Nuno, Pereira, José Alberto, Baptista, Paula, Barreiro, Maria Filomena F., Crugeira, Pedro J.L.

Publikováno v: In Journal of Photochemistry & Photobiology, B: Biology July 2024 256

Influence of different parameters on the characteristics of hazelnut (var. Grada de Viseu) grown in Portugal

Autor: Ferrão Ana Cristina, Guiné Raquel, Ramalhosa Elsa, Lopes Arminda, Rodrigues Cláudia, Martins Hugo, Correia Paula

Publikováno v: Open Agriculture, Vol 7, Iss 1, Pp 8-20 (2022)

“Grada de Viseu” is an indigenous hazelnut variety from Portugal, and it is considered by the producers as the most important variety in terms of production and productivity. Therefore, the aim of this study was to assess the influence of harvest

Externí odkaz: https://doaj.org/article/aeff32484e984a0a89f10f118ddc4688

Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage

Autor: Fernandes, Luana, Pereira, Ermelinda L., do Céu Fidalgo, Maria, Gomes, Auryo, Ramalhosa, Elsa ^*

Publikováno v: In Scientia Horticulturae 15 March 2020 263

Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Autor: Oliveira, Tatiane, Ramalhosa, Elsa, Nunes, Luís, Pereira, José A., Colla, Eliane, Pereira, Ermelinda L.

Publikováno v: In Innovative Food Science and Emerging Technologies December 2017 44:167-172

Nova perspectiva da estratégia do prado ao prato da união europeia

Autor: Ramalhosa, Elsa

Publikováno v: Millenium-Journal of Education, Technologies, and Health; No. 12e (2023): Especial Nº12; e31457
Millenium-Journal of Education, Technologies, and Health; Núm. 12e (2023): Especial Nº12; e31457
Millenium-Journal of Education, Technologies, and Health; N.º 12e (2023): Especial Nº12; e31457

Currently, the Farm to Fork Strategy, in addition to continuing to ensure product traceability, aims to create fairer food systems that promote consumer health and are environmentally friendly. The COVID-19 pandemic and the war in Ukraine demonstrate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=sarcservicod::96d09a6723fcf1398cb0b76bf4ede0b5
https://revistas.rcaap.pt/millenium/article/view/31457