Joao Jorge Mestre Dias
AuthID: R-001-F1H
1
TITLE: Influence of cocoa origin on the nutritional characterization of chocolate Full Text
AUTHORS: Panda, Antonio; Alvarenga, Nuno; da Silva, Joao Lita; Partidario, Ana; Lageiro, Manuela; Roseiro, Cristina; Dias, Joao;
PUBLISHED: 2022, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
AUTHORS: Panda, Antonio; Alvarenga, Nuno; da Silva, Joao Lita; Partidario, Ana; Lageiro, Manuela; Roseiro, Cristina; Dias, Joao;
PUBLISHED: 2022, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: The use of cheese from Alentejo in Portuguese gastronomy: A travel through history
AUTHORS: Dias, Joao;
PUBLISHED: 2022, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 29
AUTHORS: Dias, Joao;
PUBLISHED: 2022, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 29
INDEXED IN: Scopus WOS
Scopus WOS3
TITLE: Impact of olive oil usage on physical properties of chocolate fillings Full Text
AUTHORS: Dias, JM; Almeida, M. F. ; Adikevicius, D; Andzevicius, P; Alvarenga, NB;
PUBLISHED: 2016, SOURCE: GRASAS Y ACEITES, VOLUME: 67, ISSUE: 3
AUTHORS: Dias, JM; Almeida, M. F. ; Adikevicius, D; Andzevicius, P; Alvarenga, NB;
PUBLISHED: 2016, SOURCE: GRASAS Y ACEITES, VOLUME: 67, ISSUE: 3
