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Issue DateTitleAuthor(s)TypeAccess Type
2011Sensory Properties of Macaroni with and without Green Banana Pulp and the Application of 60 Cobalt Ionizing RadiationAlvarenga, Nuno Bartolomeu; Borralho, Elsa; Escola, Hugo; André, Samuel; Carola, Teresa; Ribeiro, Carlos; Dias, João; Taipina, Magda; Lamardo, Leda; Balian, Simone; Canada, JoãoarticleclosedAccess
21-Apr-2016Impact of olive oil usage on physical properties of chocolate fillingsDias, João; Almeida, Margarida; Adikevičius, Domas; Andzevičius, Paulius; Alvarenga, NunoarticleopenAccess
4-Sep-2018Evaluation of the impact of high pressure on the storage of filled traditional chocolatesDias, João; Coelho, Patrícia; Alvarenga, Nuno; Duarte, Ricardo; Saraiva, JorgearticleopenAccess
5-Jun-2018Development of spaghettis with alternative floursMira, Ana; Brito Costa, Manuela; Fragoso, Fernanda; Ferro Palma, José; Dias, João; Ribeiro, Carlos; Ferro Palma, Silvina; Lampreia, Célia; Floro, António; Barata de Carvalho, Maria JoãoconferenceObjectopenAccess
2018Development of biscuits with green banana flour irradiated by 60Co: Preservation in modified atmosphere packagingAlvarenga, Nuno; Taipina, Magda; Raposo, Nélia; Dias, João; Carvalho, Maria João; Amaral, Olga; Santos, Maria Teresa Pereira Gonçalves dos; Silva, Maria Manuela; Lidon, Fernando CebolaarticleopenAccess
18-Apr-2015Effect of hydrocolloids on low-fat chocolate fillingsDias, João; Alvarenga, Nuno; Sousa, IsabelarticleopenAccess