Publications in other proceedings
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SLACAN 2025
Characterization of Antioxidant Potential and Variability Among Green Lettuce Lines
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SLACAN 2025
Purple Lettuce: Linking Color Characteristics with Antioxidant Potential in Various Typologies
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SLACAN 2025
LINGUIÇA FRESCAL DE LOMBO SUÍNO COM DIFERENTES PERFIS DE ÁCIDOS GRAXOS: QUAL A OPINIÃO DO CONSUMIDOR?
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SLACA 2019
Effect of different smoking methods of bacon on lipid oxidation
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SLACA 2019
IS THE CONSUMER SENSORY PROFILE OF BEEF BURGER IMPROVED BY INCORPORATION OF AGARICUS BISPORUS? A STUDY FROM THE MENTAL REPRESENTATION
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