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Issue Date	Title	Author(s)	Type	Access Type
27-Feb-2013	Impact of Roasting Time on the Sensory Profile of Arabica and Robusta Coffee	Bicho, Natalina; Leitão, António; Ramalho, José; Alvarenga, Nuno; Lidon, Fernando	article	closedAccess
Dec-2011	Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans	Bicho, Natalina; Leitão, A.E.; Ramalho, José; Alvarenga, Nuno; Lidon, Fernando	article	closedAccess
2013	Identification of chemical clusters discriminators of arabica and robusta green ccffee	Bicho, Natalina; Leitão, António; Ramalho, José; Alvarenga, Nuno; Lidon, Fernando	article	restrictedAccess
2012	Prospects of UV radiation for application in postharvest technology	Ribeiro, Carlos; Canada, João; Alvarenga, Nuno	article	openAccess
2012	Production and characterization of green and black olive paste using cream of animal and vegetable origins	Alvarenga, Nuno; Cebola Lidon, Fernando; Silva, A.; Martins, G.; Cruz, T.; Palma, V.; Canada, João	article	openAccess
2013	Shelf-life extension of cheese: frozen storage	Alvarenga, Nuno; Ferro, S.; Almodôvar, A.S.; Canada, João; Sousa, I.	bookPart	info:eu-repo/semantics/closedAccess
21-Apr-2016	Impact of olive oil usage on physical properties of chocolate fillings	Dias, João; Almeida, Margarida; Adikevičius, Domas; Andzevičius, Paulius; Alvarenga, Nuno	article	openAccess
4-Sep-2018	Evaluation of the impact of high pressure on the storage of filled traditional chocolates	Dias, João; Coelho, Patrícia; Alvarenga, Nuno; Duarte, Ricardo; Saraiva, Jorge	article	openAccess
2018	Development of biscuits with green banana flour irradiated by 60Co: Preservation in modified atmosphere packaging	Alvarenga, Nuno; Taipina, Magda; Raposo, Nélia; Dias, João; Carvalho, Maria João; Amaral, Olga; Santos, Maria Teresa Pereira Gonçalves dos; Silva, Maria Manuela; Lidon, Fernando Cebola	article	openAccess
18-Apr-2015	Effect of hydrocolloids on low-fat chocolate fillings	Dias, João; Alvarenga, Nuno; Sousa, Isabel	article	openAccess