Luisa Cristina Pereira Roseiro
AuthID: R-002-1WJ
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: Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology
AUTHORS: Carlos Santos; Cristina Roseiro; Helena Goncalves; Cristina Aleixo; Carlos Moniz; Duarte J B da Ponte;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 115
AUTHORS: Carlos Santos; Cristina Roseiro; Helena Goncalves; Cristina Aleixo; Carlos Moniz; Duarte J B da Ponte;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 115
INDEXED IN: Scopus WOS
Scopus WOS3
TITLE: Carnitines (including l-carnitine, acetyl-carnitine, and proprionyl-carnitine)
AUTHORS: Roseiro, LC; Santos, C;
PUBLISHED: 2018, SOURCE: Nonvitamin and Nonmineral Nutritional Supplements
AUTHORS: Roseiro, LC; Santos, C;
PUBLISHED: 2018, SOURCE: Nonvitamin and Nonmineral Nutritional Supplements
INDEXED IN: Scopus
Scopus4
TITLE: New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood Full Text
AUTHORS: Antonio Marques; Helena Maria Lourenco; Maria Leonor Nunes; Cristina Roseiro; Carlos Santos; Alejandro Barranco; Sandra Rainieri; Tomaz Langerholc; Avrelija Cencic;
PUBLISHED: 2011, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 44, ISSUE: 2
AUTHORS: Antonio Marques; Helena Maria Lourenco; Maria Leonor Nunes; Cristina Roseiro; Carlos Santos; Alejandro Barranco; Sandra Rainieri; Tomaz Langerholc; Avrelija Cencic;
PUBLISHED: 2011, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 44, ISSUE: 2
