Teresa Dias, Vítor S. Santos, Tarek Zorgani, Nuno FerreiroAna I. RodriguesKhalil ZaghdoudiAna C. A. VelosoAntónio M. Peres
A Lab-Made E-Nose-MOS Device for Assessing the Bacterial Growth in a Solid Culture Medium (2022)
Biosensors
DOI:
10.3390/bios13010019Nuno Rodrigues, Nuno Ferreiro, Ana CA Veloso, Pereira, J.A.António Manuel Peres
An Electronic Nose as a Non-Destructive Analytical Tool to Identify the Geographical Origin of Portuguese Olive Oils from Two Adjacent Regions (2022)
Sensors
DOI:
10.3390/s22249651Mª Carmen Murillo‐Cruz, Nuno Rodrigues, Maria Inês Dias, Ruperto Bermejo‐RománAna C. A. VelosoJosé Alberto PereiraAntónio M. Peres
Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation (2022)
Journal of the American Oil Chemists' Society
DOI:
10.1002/aocs.12650Lara Campos, Luana Seixas, Marta H. F. Henriques, António M. PeresAna C. A. VelosoSwarup Roy
Pomegranate Peels and Seeds as a Source of Phenolic Compounds: Effect of Cultivar, By-Product, and Extraction Solvent (2022)
International Journal of Food Science
DOI:
10.1155/2022/9189575Rachel Cordeiro, João Meneses, Fernando Dourado, Ana CA VelosoPaula Pascoal-FariaNuno AlvesCarla Moura
Multifunctional Bacterial Cellulose–Chitosan Tape: An Innovative Substitute for PVC (2022)
Materials Proceedings
DOI:
10.3390/materproc2022008001Dr. Viviana Ribeiro, João B. Costa, Sofia Carneiro, S. PinaAna CA VelosoRui L. ReisJoaquim M. Oliveira
Bioinspired Silk Fibroin-Based Composite Grafts as Bone Tunnel Fillers for Anterior Cruciate Ligament Reconstruction (2022)
Pharmaceutics
DOI:
10.3390/pharmaceutics14040697Lara Campos, Luana Seixas, Susana Dias, António Manuel PeresAna CA VelosoHenriques MHF
Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products (2022)
Foods
DOI:
10.3390/foods11070992Mª Carmen Murillo-Cruz, Nuno Rodrigues, Ruperto Bermejo-Román, Veloso, Ana C.A.José Alberto PereiraAntónio M. Peres
An electronic tongue as a tool for assessing the impact of carotenoids' fortification on cv. Arbequina olive oils (2022)
European Food Research and Technology
Lara Campos, Luana Seixas, Susana Dias, António M. PeresAna C. A. VelosoMarta HenriquesAutor correspondente: Lara Campos.
Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products (2022)
Foods ,vol.11, 992 , pp.1--18
Ítala M. G. Marx, Susana Casal, Nuno Rodrigues, Rebeca CruzAna C. A. VelosoJosé A. PereiraAntónio M. PeresAutor correspondente: António M. Peres.
Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical--sensory quality and health claim fulfillment (2022)
European Food Research and Technology ,vol., 248 , pp.171--183
Nuno Ferreiro, Nuno Rodrigues, Veloso, Ana C.A., Conceição FernandesHelga PaivaJosé A. PereiraAntónio M. PeresAutor correspondente: António M. Peres.
Impact of the covering vegetable oil on the sensory profile of canned tuna of Katsuwonus pelamis species and tuna’s taste evaluation using an electronic tongue (2022)
Chemosensors ,vol.10, 1 , pp.1--15
Ghrissi, H., Veloso, A.C.A., Marx, Í.M.G., Dias, T.Peres, A.M.
A potentiometric electronic tongue as a discrimination tool of water-food indicator/contamination bacteria (2021)
Chemosensors ,vol.9, 6
DOI:
10.3390/chemosensors9060143Teixeira, G.G., Dias, L.G., Rodrigues, N., Marx, Í.M.G.Veloso, A.C.A.Pereira, J.A.Peres, A.M.
Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity (2021)
Talanta ,vol.226
DOI:
10.1016/j.talanta.2021.122122Marx, Í.M.G., Rodrigues, N., Veloso, A.C.A., Casal, S.Pereira, J.A.Peres, A.M.
Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue (2021)
LWT ,vol.137
DOI:
10.1016/j.lwt.2020.110426Marx, Í.M.G., Casal, S., Rodrigues, N., Veloso, A.C.A.Pereira, J.A.Peres, A.M.
Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrançosa olive oils based on the electronic tongue analysis of olive paste extracts (2021)
LWT ,vol.147
DOI:
10.1016/j.lwt.2021.111542Marx, Í.M.G., Casal, S., Rodrigues, N., Cruz, R.Veloso, A.C.A.Pereira, J.A.Peres, A.M.
Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment (2021)
European Food Research and Technology
DOI:
10.1007/s00217-021-03870-3Marx, Í.M.G., Casal, S., Rodrigues, N., Pinho, T.Veloso, A.C.A.Pereira, J.A.Peres, A.M.
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim (2021)
Food Chemistry ,vol.337
DOI:
10.1016/j.foodchem.2020.127726Cherif, M., Rodrigues, N., Veloso, A.C.A., Pereira, J.A.Peres, A.M.
Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil (2021)
JAOCS, Journal of the American Oil Chemists' Society ,vol.98, 10 , pp.1021-1032
DOI:
10.1002/aocs.12519Cherif, M., Rodrigues, N., Veloso, A.C.A., Zaghdoudi, K.Pereira, J.A.Peres, A.M.
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil (2021)
LWT ,vol.140
DOI:
10.1016/j.lwt.2020.110711Veloso, A.C.A., Rodrigues, N., Ouarouer, Y., Zaghdoudi, K.Pereira, J.A.Peres, A.M.
A Kinetic-Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils (2020)
JAOCS, Journal of the American Oil Chemists' Society ,vol.97, 6 , pp.625-636
DOI:
10.1002/aocs.12351Jarboui, A., Marx, Í.M.G., Veloso, A.C.A., Vilaça, D.Correia, D.M.Dias, L.G.Mokkadem, Y.Peres, A.M.
An electronic tongue as a classifier tool for assessing perfume olfactory family and storage time-period (2020)
Talanta ,vol.208
DOI:
10.1016/j.talanta.2019.120364Martín-Vertedor, D., Rodrigues, N., Marx, Í.M.G., Dias, L.G.Veloso, A.C.A.Pereira, J.A.Peres, A.M.
Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue (2020)
LWT ,vol.129
DOI:
10.1016/j.lwt.2020.109605Reis Lima, M.J., Santos, A.O., Falcão, S., Fontes, L.Teixeira-Lemos, E.Vilas-Boas, M.Veloso, A.C.A.Peres, A.M.
Dataset on free amino acids contents of Serra da Estrela PDO cheeses determined by UPLC-DAD-MS/MS (2020)
Data in Brief ,vol.28
DOI:
10.1016/j.dib.2019.104908Rodrigues, I., Rodrigues, N., Marx, Í.M.G., Veloso, A.C.A.Ramos, A.C.Pereira, J.A.Peres, A.M.
Discrimination of sweet cherry cultivars based on electronic tongue potentiometric fingerprints (2020)
Applied Sciences (Switzerland) ,vol.10, 20 , pp.1-11
DOI:
10.3390/app10207053Reis Lima, M.J., Fontes, L., Bahri, H., Veloso, A.C.A.Teixeira-Lemos, E.Peres, A.M.
Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices (2020)
Nutrition and Food Science ,vol.50, 3 , pp.417-432
DOI:
10.1108/nfs-06-2019-0178Martín-Vertedor, D., Rodrigues, N., Marx, Í.M.G., Veloso, A.C.A.Peres, A.M.Pereira, J.A.
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue (2020)
Food Control ,vol.117
DOI:
10.1016/j.foodcont.2020.107369Guilherme, R., Rodrigues, N., Marx, Í.M.G., Dias, L.G.Veloso, A.C.A.Ramos, A.C.Peres, A.M.Pereira, J.A.
Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue (2020)
Microchemical Journal ,vol.157
DOI:
10.1016/j.microc.2020.105034Lagoa, B., Campos, L., Silva, T., Moreira, M.J.Castro, L.M.Veloso, A.C.Coelho Pinheiro, M.N.
Winery wastes: A potential source of natural dyes for textiles (2020)
Wastes: Solutions, Treatments and Opportunities III - Selected papers from the 5th International Conference Wastes: Solutions, Treatments and Opportunities, 2019 , pp.69-74
DOI:
10.1201/9780429289798-11Rodrigues, N., Marx, Í.M.G., Casal, S., Dias, L.G.Veloso, A.C.A.Pereira, J.A.Peres, A.M.
Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment (2019)
Talanta ,vol.197 , pp.363-373
DOI:
10.1016/j.talanta.2019.01.055Reis Lima, M.J., Bahri, H., Sá Morais, J., Veloso, A.C.A.Fontes, L.Lemos, E.T.Peres, A.M.
Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles (2019)
Journal of Food Measurement and Characterization ,vol.13, 4 , pp.2988-2997
DOI:
10.1007/s11694-019-00219-zPinheiro, M.N.C., Castro, L.M., Veloso, A.C., Moreira, M.J.Lagoa, B.Ferreira, D.
Biomass residues as a source of natural dyes for textile industries: The case study of cork powder (2019)
European Biomass Conference and Exhibition Proceedings , pp.1450-1455
Hidayat, S.N., Rusman, A., Julian, T., Triyana, K.Veloso, A.C.A.Peres, A.M.
Electronic nose coupled with linear and nonlinear supervised learning methods for rapid discriminating quality grades of superior java cocoa beans (2019)
International Journal of Intelligent Engineering and Systems ,vol.12, 6 , pp.167-176
DOI:
10.22266/ijies2019.1231.16Rodrigues, N., Marx, Í.M.G., Dias, L.G., Veloso, A.C.A.Pereira, J.A.Peres, A.M.
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue (2019)
LWT ,vol.109 , pp.327-335
DOI:
10.1016/j.lwt.2019.04.024Reis Lima, M.J., Santos, A.O., Falcão, S., Fontes, L.Teixeira-Lemos, E.Vilas-Boas, M.Veloso, A.C.A.Peres, A.M.
Serra da Estrela cheese's free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment (2019)
Food Research International ,vol.126
DOI:
10.1016/j.foodres.2019.108729Hidayat, S.N., Triyana, K., Fauzan, I., Julian, T.Lelono, D.Yusuf, Y.Ngadiman, N.Veloso, A.C.Peres, A.M.
The electronic nose coupled with chemometric tools for discriminating the quality of black tea samples in situ (2019)
Chemosensors ,vol.7, 3
DOI:
10.3390/chemosensors7030029Santos, A.O., Vaz, A., Rodrigues, P., Veloso, A.C.A.Venâncio, A.Peres, A.M.
Thin films sensor devices for mycotoxins detection in foods: Applications and challenges (2019)
Chemosensors ,vol.7, 1
DOI:
10.3390/chemosensors7010003Bobiano, M., Rodrigues, N., Madureira, M., Dias, L.G.Veloso, A.C.A.Pereira, J.A.Peres, A.M.
Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue-Chemometric Tool (2019)
JAOCS, Journal of the American Oil Chemists' Society ,vol.96, 7 , pp.751-760
DOI:
10.1002/aocs.12249Borges, A., Fonseca, C., Carreira, F., Rodrigues, I.Henriques, M.Veloso, A.C.A.Peres, A.M.
Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour (2019)
Journal of Food Measurement and Characterization ,vol.13, 1 , pp.864-873
DOI:
10.1007/s11694-018-9999-6Harzalli, U., Rodrigues, N., Veloso, A.C.A., Dias, L.G.Pereira, J.A.Oueslati, S.Peres, A.M.
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil (2018)
Computers and Electronics in Agriculture ,vol.144 , pp.222-231
DOI:
10.1016/j.compag.2017.12.016Slim, S., Rodrigues, N., Veloso, A.C.A., Dias, L.G.Cruz, R.Casal, S.Oueslati, S.Pereira, J.A.Peres, A.M.
Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars (2018)
Emirates Journal of Food and Agriculture ,vol.30, 7 , pp.581-591
DOI:
10.9755/ejfa.2018.v30.i7.1741Tazi, I., Triyana, K., Siswanta, D., Veloso, A.C.A.Peres, A.M.Dias, L.G.
Dairy products discrimination according to the milk type using an electrochemical multisensor device coupled with chemometric tools (2018)
Journal of Food Measurement and Characterization ,vol.12, 4 , pp.2385-2393
DOI:
10.1007/s11694-018-9855-8Marx, Í.M.G., Veloso, A.C.A., Dias, L.G., Casal, S.Pereira, J.A.Peres, A.M.
Electrochemical sensor-based devices for assessing bioactive compounds in olive oils: A brief review (2018)
Electronics (Switzerland) ,vol.7, 12
DOI:
10.3390/electronics7120387Veloso, A.C.A., Sousa, M.E.B.C., Estevinho, L., Dias, L.G.Peres, A.M.
Honey evaluation using electronic tongues: An overview (2018)
Chemosensors ,vol.6, 3
DOI:
10.3390/chemosensors6030028Rodrigues, N., Oliveira, L., Mendanha, L., Sebti, M.Dias, L.G.Oueslati, S.Veloso, A.C.A.Pereira, J.A.Peres, A.M.
Olive Oil Quality and Sensory Changes During House-Use Simulation and Temporal Assessment Using an Electronic Tongue (2018)
JAOCS, Journal of the American Oil Chemists' Society ,vol.95, 9 , pp.1121-1137
DOI:
10.1002/aocs.12093Prata, R., Pereira, J.A., Rodrigues, N., Dias, L.G.Veloso, A.C.A.Casal, S.Peres, A.M.
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue (2018)
Journal of Food Quality ,vol.2018
DOI:
10.1155/2018/7826428Veloso, A.C.A., Silva, L.M., Rodrigues, N., Rebello, L.P.G.Dias, L.G.Pereira, J.A.Peres, A.M.
Perception of olive oils sensory defects using a potentiometric taste device (2018)
Talanta ,vol.176 , pp.610-618
DOI:
10.1016/j.talanta.2017.08.066Slim, S., Rodrigues, N., Dias, L.G., Veloso, A.C.A.Pereira, J.A.Oueslati, S.Peres, A.M.
Application of an electronic tongue for Tunisian olive oils’ classification according to olive cultivar or physicochemical parameters (2017)
European Food Research and Technology ,vol.243, 8 , pp.1459-1470
DOI:
10.1007/s00217-017-2856-8Marx, Í.M.G., Rodrigues, N., Dias, L.G., Veloso, A.C.A.Pereira, J.A.Drunkler, D.A.Peres, A.M.
Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue (2017)
Food and Bioprocess Technology ,vol.10, 7 , pp.1310-1323
DOI:
10.1007/s11947-017-1902-7Souayah, F., Rodrigues, N., Veloso, A.C.A., Dias, L.G.Pereira, J.A.Oueslati, S.Peres, A.M.
Discrimination of Olive Oil by Cultivar, Geographical Origin and Quality Using Potentiometric Electronic Tongue Fingerprints (2017)
JAOCS, Journal of the American Oil Chemists' Society , pp.1-13
DOI:
10.1007/s11746-017-3051-6Dias, L.G., Meirinho, S.G., Veloso, A.C.A., Rodrigues, L.R.Peres, A.M.
Electronic tongues and aptasensors (2017)
Bioinspired Materials for Medical Applications , pp.371-402
DOI:
10.1016/b978-0-08-100741-9.00013-9Rodrigues, N., Dias, L.G., Veloso, A.C.A., Pereira, J.A.Peres, A.M.
Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach (2017)
European Food Research and Technology ,vol.243, 4 , pp.597-607
DOI:
10.1007/s00217-016-2773-2Veloso, A.C., Ferreira, E.C.,
Online Analysis for Industrial Bioprocesses: Broth Analysis (2017)
Current Developments in Biotechnology and Bioengineering: Bioprocesses, Bioreactors and Controls , pp.679-704
DOI:
10.1016/b978-0-444-63663-8.00023-9Marx, Í.M.G., Rodrigues, N., Dias, L.G., Veloso, A.C.A.Pereira, J.A.Drunkler, D.A.Peres, A.M.
Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints (2017)
LWT - Food Science and Technology ,vol.79 , pp.394-401
DOI:
10.1016/j.lwt.2017.01.060Marx, Í., Rodrigues, N., Dias, L.G., Veloso, A.C.A.Pereira, J.A.Drunkler, D.A.Peres, A.M.
Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines (2017)
Talanta ,vol.162 , pp.98-106
DOI:
10.1016/j.talanta.2016.10.028Dias, L.G., Alberto, Z., Veloso, A.C.A., Peres, A.M.
Electronic tongue: a versatile tool for mineral and fruit-flavored waters recognition (2016)
Journal of Food Measurement and Characterization ,vol.10, 2 , pp.264-273
DOI:
10.1007/s11694-015-9303-yVeloso, A.C.A., Dias, L.G., Rodrigues, L.R., Peres, A.M.
Gliadins in Foods and the Electronic Tongue (2016)
Electronic Noses and Tongues in Food Science , pp.179-188
DOI:
10.1016/b978-0-12-800243-8.00018-4Rodrigues, N., Dias, L.G., Veloso, A.C.A., Pereira, J.A.Peres, A.M.
Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue (2016)
LWT - Food Science and Technology ,vol.73 , pp.683-692
DOI:
10.1016/j.lwt.2016.07.002Dias, L.G., Rodrigues, N., Veloso, A.C.A., Pereira, J.A.Peres, A.M.
Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue (2016)
European Food Research and Technology ,vol.242, 2 , pp.259-270
DOI:
10.1007/s00217-015-2537-4Veloso, A.C.A., Dias, L.G., Rodrigues, N., Pereira, J.A.Peres, A.M.
Sensory intensity assessment of olive oils using an electronic tongue (2016)
Talanta ,vol.146 , pp.585-593
DOI:
10.1016/j.talanta.2015.08.071Dias, L.G., Veloso, A.C.A., Sousa, M.E.B.C., Estevinho, L.Machado, A.A.S.C.Peres, A.M.
A novel approach for honey pollen profile assessment using an electronic tongue and chemometric tools (2015)
Analytica Chimica Acta ,vol.900 , pp.36-45
DOI:
10.1016/j.aca.2015.10.014Correia, D.M., Dias, L.G., Veloso, A.C.A., Dias, T.Rocha, I.Rodrigues, L.R.Peres, A.M.
Dietary Sugars Analysis: Quantification of Fructooligossacharides during Fermentation by HPLC-RI Method (2014)
Frontiers in Nutrition ,vol.1
DOI:
10.3389/fnut.2014.00011Peres, A.M., Veloso, A.C.A., Pereira, J.A., Dias, L.G.
Electrochemical multi-sensors device coupled with heuristic or meta-heuristic selection algorithms for single-cultivar olive oil classification (2014)
Procedia Engineering ,vol.87 , pp.192-195
DOI:
10.1016/j.proeng.2014.11.616Dias, L.G., Sequeira, C., Veloso, A.C.A., Sousa, M.E.B.C.Peres, A.M.
Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue (2014)
Analytica Chimica Acta ,vol.848 , pp.32-42
DOI:
10.1016/j.aca.2014.08.003Sousa, M.E.B.C., Dias, L.G., Veloso, A.C.A., Estevinho, L.Peres, A.M.Machado, A.A.S.C.
Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue (2014)
Talanta ,vol.128 , pp.284-292
DOI:
10.1016/j.talanta.2014.05.004Dias, L.G., Fernandes, A., Veloso, A.C.A., Machado, A.A.S.C.Pereira, J.A.Peres, A.M.
Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue (2014)
Food Chemistry ,vol.160 , pp.321-329
DOI:
10.1016/j.foodchem.2014.03.072Peres, A.M., Freitas, P., Dias, L.G., Sousa, M.E.B.C.Castro, L.M.Veloso, A.C.A.
Cyclic voltammetry: A tool to quantify 2,4,6-trichloroanisole in aqueous samples from cork planks boiling industrial process (2013)
Talanta ,vol.117 , pp.438-444
DOI:
10.1016/j.talanta.2013.09.039Freitas, P., Dias, L.G., Peres, A.M., Castro, L.M.Veloso, A.C.A.
Determination of 2,4,6-trichloroanisole by cyclic voltammetry (2012)
Procedia Engineering ,vol.47 , pp.1125-1128
DOI:
10.1016/j.proeng.2012.09.349Peres, A.M., Dias, L.G., Veloso, A.C.A., Meirinho, S.G.Morais, J.S.MacHado, A.A.S.C.
An electronic tongue for gliadins semi-quantitative detection in foodstuffs (2011)
Talanta ,vol.83, 3 , pp.857-864
DOI:
10.1016/j.talanta.2010.10.032Dias, L.A., Peres, A.M., Veloso, A.C.A., Reis, F.S.Vilas-Boas, M.Machado, A.A.S.C.
An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk (2009)
Sensors and Actuators, B: Chemical ,vol.136, 1 , pp.209-217
DOI:
10.1016/j.snb.2008.09.025Carneiro, S., Amaral, A.L., Veloso, A.C.A., Dias, T.Peres, A.M.Ferreira, E.C.Rocha, I.
Assessment of physiological conditions in E. Coli fermentations by epifluorescent microscopy and image analysis (2009)
Biotechnology Progress ,vol.25, 3 , pp.882-891
DOI:
10.1002/btpr.134Veloso, A.C.A., Rocha, I., Ferreira, E.C.,
Monitoring of fed-batch E. coli fermentations with software sensors (2009)
Bioprocess and Biosystems Engineering ,vol.32, 3 , pp.381-388
DOI:
10.1007/s00449-008-0257-xDias, L.G., Veloso, A.C.A., Correia, D.M., Rocha, O.Torres, D.Rocha, I.Rodrigues, L.R.Peres, A.M.
UV spectrophotometry method for the monitoring of galacto-oligosaccharides production (2009)
Food Chemistry ,vol.113, 1 , pp.246-252
DOI:
10.1016/j.foodchem.2008.06.072Rocha, I., Veloso, A., Carneiro, S., Ferreira, E.Costa, R.
Implementation of a specific rate controller in a fed-batch E. coli fermentation (2008)
IFAC Proceedings Volumes (IFAC-PapersOnline) ,vol.17, 1 PART 1
DOI:
10.3182/20080706-5-kr-1001.3513Veloso, A.C.A., Rocha, I., Ferreira, E.C.,
Estimation of biomass concentration using interval observers in an E. coli fed-batch fermentation (2007)
IFAC Proceedings Volumes (IFAC-PapersOnline) ,vol.10 , pp.103-108
Ferreira, I.M.P.L.V.O., Veiros, C., Pinho, O., Veloso, A.C.A.Peres, A.M.Mendonça, A.
Casein breakdown in Terrincho ovine cheese: Comparison with bovine cheese and with bovine/ovine cheeses (2006)
Journal of Dairy Science ,vol.89, 7 , pp.2397-2407
Veloso, A.C.A., Rocha, I., Ferreira, E.C.,
Design of on-line state estimators for a recombinant E. coli FED-batch fermentation (2005)
IFAC Proceedings Volumes (IFAC-PapersOnline) ,vol.16 , pp.67-72
Rocha, M, Neves, J, Veloso, ACA, Ferreira, ECRocha, IRibeiro, BAlbrecht, RFDobnikar, APearson, DWSteele, NC
Evolutionary algorithms for static and dynamic optimization of fed-batch fermentation processes (2005)
Adaptive and Natural Computing Algorithms , pp.288-291
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10.1007/3-211-27389-1_69Veloso, A.C.A., Teixeira, N., Peres, A.M., Mendonça, Á.Ferreira, I.M.P.L.V.
Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis (2004)
Food Chemistry ,vol.87, 2 , pp.289-295
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10.1016/j.foodchem.2003.12.041Veloso, A.C.A., Rocha, I., Ferreira, E.C.,
Identification of yield coefficients in an E. coli model - An optimal experimental design using genetic algorithms (2004)
IFAC Proceedings Volumes (IFAC-PapersOnline) ,vol.37, 3 , pp.43-48
Veloso, A.C.A., Teixeira, N., Ferreira, I.M.P.L.V.O., Ferreira, M.A.
Detection of adulterations in food products containing milk and/or milk proteins,Detecção de adulterações em produtos alimentares contendo leite e/ou proteínas lácteas (2002)
Quimica Nova ,vol.25, 4 , pp.609-615
Veloso, A.C.A., Teixeira, N., Ferreira, I.M.P.L.V.O.,
Separation and quantification of the major casein fractions by reverse-phase high-performance liquid chromatography and urea-polyacrylamide gel electrophoresis: Detection of milk adulterations (2002)
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