All Stories

  1. Productivity, chemical composition and sensory quality of “Martaínha” chestnut variety treated with Silicon

    Article • CyTA - Journal of Food, January 2019, Taylor & Francis

    Professor Alice Vilela

  2. Influence of cultivar and of conventional and organic agricultural practices on phenolic and sensory profile of blackberries (Rubus fruticosus )

    Article • Journal of the Science of Food and Agriculture, April 2018, Wiley

    Professor Alice Vilela, Teresa Pinto

  3. 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches

    Article • Critical Reviews in Food Science and Nutrition, December 2017, Taylor & Francis

    Professor Alice Vilela

  4. Texture Quality of Candied Fruits as Influenced by Osmotic Dehydration Agents

    Article • Journal of Texture Studies, February 2016, Wiley

    Professor Alice Vilela

  5. Study of Textural, Chemical, Color and Sensory Properties of Organic Blueberries Harvested in Two Distinct Years: A Chemometric Approach

    Article • Journal of Texture Studies, February 2016, Wiley

    Professor Alice Vilela

  6. Sensory profile of Port wines: categorical principal component analysis, an approach for sensory data treatment

    Article • Ciência e Técnica Vitivinícola, January 2015, EDP Sciences

    Professor Alice Vilela