Luís Miguel Soares Ribeiro Leite da Cunha


AuthID: R-000-9SF

Confirmed Publications: 137



51
TITLE: Increasing Pulse Consumption to Improve Human Health and Food Security and to Mitigate Climate Change
AUTHORS: Oliveira, B; Ana Pinto de Moura ; Cunha, LM ;
PUBLISHED: 2019, SOURCE: Climate Change Management
INDEXED IN: Scopus CrossRef: 5
IN MY: ORCID
52
TITLE: Potential Allergenic Risks of Entomophagy
AUTHORS: Ribeiro, José Carlos ; Luís Miguel Cunha ; Bernardo Sousa Pinto ; João Fonseca;
PUBLISHED: 2019, SOURCE: Edible Insects in the Food Sector: Methods, Current Applications and Perspectives
INDEXED IN: Scopus CrossRef: 2 Unpaywall
IN MY: ORCID
53
TITLE: Resistance changes in Salmonella enterica serovar Typhimurium treated by High Hydrostatic Pressure and Pulsed Electric Fields and assessment of virulence changes by using Caenorhabditis elegans as a test organism  Full Text
AUTHORS: Sanz Puig, M; Velazquez Moreira, A; Torres, C; Guerrero Beltran, JA; Cunha, LM ; Martinez, A; Rodrigo, D;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 51
INDEXED IN: Scopus WOS CrossRef: 6
IN MY: ORCID
54
TITLE: Sensory and Consumer Perspectives on Edible Insects
AUTHORS: Cunha, LM ; Ribeiro, José Carlos ;
PUBLISHED: 2019, SOURCE: Edible Insects in the Food Sector: Methods, Current Applications and Perspectives
INDEXED IN: Scopus CrossRef Unpaywall
IN MY: ORCID
55
TITLE: Allergic risks of consuming edible insects: A systematic review  Full Text
AUTHORS: Ribeiro, José Carlos ; Cunha, LM ; Sousa Pinto, B ; Fonseca, J ;
PUBLISHED: 2018, SOURCE: MOLECULAR NUTRITION & FOOD RESEARCH, VOLUME: 62, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 109 Unpaywall
IN MY: ORCID
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58
TITLE: Sugar reduction in fruit nectars: Impact on consumers' sensory and hedonic perception  Full Text
AUTHORS: Oliveira, D; Galhardo, J; Ares, G; Cunha, LM ; Deliza, R;
PUBLISHED: 2018, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 107
INDEXED IN: Scopus WOS CrossRef: 24
IN MY: ORCID
59
TITLE: Understanding rice consumption and encouraging consumer empathy through design thinking
AUTHORS: Castanho, A; L.M Cunha ; J.C Oliveira; Guerra, M; Brites, C;
PUBLISHED: 2018, SOURCE: Experiencing Food, Designing Dialogues
INDEXED IN: CrossRef: 1
IN MY: ORCID
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Página 6 de 14. Total de resultados: 137.

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