about
Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines.Voltammetric aptasensors for protein disease biomarkers detection: A review.Development of an electrochemical RNA-aptasensor to detect human osteopontin.Cyclic voltammetry: a tool to quantify 2,4,6-trichloroanisole in aqueous samples from cork planks boiling industrial process.Dietary Sugars Analysis: Quantification of Fructooligossacharides during Fermentation by HPLC-RI Method.Comparison of adsorption equilibrium of fructose, glucose and sucrose on potassium gel-type and macroporous sodium ion-exchange resins.Chemical characterization of chestnut cultivars from three consecutive years: chemometrics and contribution for authentication.Supervised chemical pattern recognition in almond ( Prunus dulcis ) Portuguese PDO cultivars: PCA- and LDA-based triennial study.Assessment of physiological conditions in E. coli fermentations by epifluorescent microscopy and image analysis.Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue.Raw bovine meat fatty acids profile as an origin discriminator.Perception of olive oils sensory defects using a potentiometric taste device.Electrochemical aptasensor for human osteopontin detection using a DNA aptamer selected by SELEX.Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue.Sensory intensity assessment of olive oils using an electronic tongue.A novel approach for honey pollen profile assessment using an electronic tongue and chemometric tools.Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue.New improved method for fructooligosaccharides production by Aureobasidium pullulansUV spectrophotometry method for the monitoring of galacto-oligosaccharides productionMaximization of fructose esters synthesis by response surface methodologyPhase equilibria of d-glucose and sucrose in mixed solvent mixtures: Comparison of UNIQUAC 1-based modelsRepresentation of solubilities of amino acids using the uniquac model for electrolytesAssessment of goat fat depots using ultrasound technology and multiple multivariate prediction models1Chemometric classification of several olive cultivars from Trás-os-Montes region (northeast of Portugal) using artificial neural networksCasein Breakdown in Terrincho Ovine Cheese: Comparison with Bovine Cheese and with Bovine/Ovine CheesesAn electronic tongue for honey classificationAn electronic tongue for gliadins semi-quantitative detection in foodstuffsFormulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja BarkSerra da Estrela cheese's free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessmentApplication of an electronic tongue as a single-run tool for olive oils' physicochemical and sensory simultaneous assessmentAn electronic tongue as a classifier tool for assessing perfume olfactory family and storage time-periodDataset on free amino acids contents of Serra da Estrela PDO cheeses determined by UPLC-DAD-MS/MSSeeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
P50
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P50
description
hulumtues
@sq
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
António M. Peres
@ast
António M. Peres
@en
António M. Peres
@es
type
label
António M. Peres
@ast
António M. Peres
@en
António M. Peres
@es
altLabel
António M. Peres
@en
prefLabel
António M. Peres
@ast
António M. Peres
@en
António M. Peres
@es
P1053
I-8470-2012
P106
P1153
7102331969
P21
P2798
P31
P3829
P496
0000-0001-6595-9165