Ana Cristina Araújo Veloso


AuthID: R-000-0NC

Confirmed Publications: 115



1
TITLE: Electronic nose: a tool to verify the PDO declaration of Portuguese olive oils
AUTHORS: Rodrigues, Nuno; Ferreiro, Nuno; Ruano, Daniela; Dias, Francisco; Veloso, Ana C. A. ; Pereira, Jose A.; Peres, Antonio M.;
PUBLISHED: 2024, SOURCE: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, VOLUME: 18, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 1 Handle
2
TITLE: A Lab-Made E-Nose-MOS Device for Assessing the Bacterial Growth in a Solid Culture Medium  Full Text
AUTHORS: Dias, Teresa; Santos, Vitor S.; Zorgani, Tarek; Ferreiro, Nuno; Rodrigues, Ana I.; Zaghdoudi, Khalil; Veloso, Ana C. A. ; Peres, Antonio M.;
PUBLISHED: 2023, SOURCE: BIOSENSORS-BASEL, VOLUME: 13, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 3
IN MY: ORCID
3
4
TITLE: An electronic tongue as a tool for assessing the impact of carotenoids' fortification on <i>cv</i>. Arbequina olive oils  Full Text
AUTHORS: Murillo Cruz, MC; Rodrigues, N; Bermejo Román, R; Veloso, ACA ; Pereira, JA; Peres, AM;
PUBLISHED: 2022, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 248, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 4 Handle
5
TITLE: Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions
AUTHORS: Nuno M Ferreiro; António M Peres; Ana C Veloso ; J.A. Pereira; Nuno Rodrigues;
PUBLISHED: 2022, SOURCE: XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos
INDEXED IN: Handle
IN MY: ORCID
6
TITLE: Bioinspired Silk Fibroin-Based Composite Grafts as Bone Tunnel Fillers for Anterior Cruciate Ligament Reconstruction  Full Text
AUTHORS: Ribeiro, Viviana P.; Costa, Joao B.; Carneiro, Sofia M.; Pina, Sandra; Veloso, Ana C. A. ; Reis, Rui L. ; Oliveira, Joaquim M.;
PUBLISHED: 2022, SOURCE: PHARMACEUTICS, VOLUME: 14, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 13
IN MY: ORCID
7
TITLE: Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils  Full Text
AUTHORS: Marx, Itala M. G.; Susana Casal ; Rodrigues, Nuno; Cruz, Rebeca ; Veloso, Ana C. A. ; Pereira, Jose A.; Peres, Antonio M.;
PUBLISHED: 2022, SOURCE: FOOD CHEMISTRY, VOLUME: 395
INDEXED IN: Scopus WOS CrossRef: 4 Handle
IN MY: ORCID
8
9
TITLE: Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles  Full Text
AUTHORS: Marx, Itala M. G.; Susana Casal ; Rodrigues, Nuno; Cruz, Rebeca ; Peres, Fatima; Veloso, Ana C. A. ; Pereira, Jose A.; Peres, Antonio M.;
PUBLISHED: 2022, SOURCE: FOOD CHEMISTRY, VOLUME: 393
INDEXED IN: Scopus WOS CrossRef: 8 Handle
IN MY: ORCID
10
TITLE: Impact of incorporating olive leaves during the industrial extraction of <i>cv</i>. Arbequina oils on the physicochemical-sensory quality and health claim fulfillment  Full Text
AUTHORS: Marx, IMG; Susana Casal ; Rodrigues, N; Cruz, R ; Veloso, ACA ; Pereira, JA; Peres, AM;
PUBLISHED: 2022, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 248, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 19 Unpaywall
Page 1 of 12. Total results: 115.

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