All Stories

  1. An Overview on the Market of Edible Flowers

    Article • Food Reviews International, July 2019, Taylor & Francis

    Susana Casal, Professor Elsa C Ramalhosa

  2. Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage

    Article • Food Science and Technology International, February 2019, SAGE Publications

    Professor Elsa C Ramalhosa

  3. Use of Response Surface Methodology (RSM) for the Identification of the Best Extraction Conditions for Headspace Solid-Phase Micro Extraction (HS-SPME) of the Volatile Profile of cv. Arbequina Extra-Virgin Olive Oil

    Article • European Journal of Lipid Science and Technology, June 2018, Wiley

    Professor Elsa C Ramalhosa

  4. Temperature Effect on Rheological Behavior of Portuguese Honeys

    Article • Polish Journal of Food and Nutrition Sciences, February 2018, De Gruyter

    Professor Elsa C Ramalhosa

  5. Effect of hot air convective drying on sugar composition of chestnut (Castanea sativa Mill.) slices

    Article • Journal of Food Processing and Preservation, January 2018, Wiley

    Professor Elsa C Ramalhosa

  6. Functional Dehydrated Foods for Health Preservation

    Article • Journal of Food Quality, January 2018, Hindawi Publishing Corporation

    Professor Elsa C Ramalhosa

  7. Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves

    Article • European Journal of Lipid Science and Technology, September 2017, Wiley

    Professor Elsa C Ramalhosa

  8. Effect of high hydrostatic pressure on the quality of four edible flowers: Viola  × wittrockiana , Centaurea cyanus , Borago officinalis and Camellia japonica

    Article • International Journal of Food Science & Technology, July 2017, Wiley

    Professor Elsa C Ramalhosa

  9. Chestnut drying

    Article • Journal of Food Process Engineering, June 2015, Wiley

    Professor Elsa C Ramalhosa

  10. Influence of Sweetness and Ethanol Content on Mead Acceptability

    Article • Polish Journal of Food and Nutrition Sciences, January 2015, De Gruyter

    Professor Elsa C Ramalhosa