Ana C. Veloso received her PhD on Biological and Chemical Engineering from University of Minho in 2007 on Process Control and her Master Degree on Quality Control (Water and Food Area) in 2001 from the Pharmacy Faculty of University of Porto. She teaches at the Polytechnic Higher Education since 1998. Ana C.A. Veloso is an Coordinator Professor at Polytechnic Institute of Coimbra since 2022. Since September 2021, she is Vice-Director of the Applied Research Institute (i2A) of the Polytechnic Institute of Coimbra. She is responsible for the Microbiology, Biological Chemistry, Bioengineering and Instrumental Analysis laboratories of the DEQB. The main current research activities includes: quality control of food and food security (implementation and validation of electrochemical sensors (electronic tongue) in classification of different food matrices) and advanced monitoring and bioprocess control. She is the scientific advisor of 1 PhD student and was the scientific advisor of 16 MSc students. She is author/co-author of 82 publications (papers and book chapters) indexed to Scopus database (h-index 24). She has been involved as team member of 13 scientific funded research projects.
Siwar Alimi, Nuno Rodrigues, Ana C. A. Veloso, Rebeca CruzMaissa KhemakhemJosé Alberto PereiraSusana CasalAntónio M. Peres
Influence of household conditions on the shelf-life and polyphenolic-related health claim of Cobrançosa extra virgin olive oil (2025)
European Food Research and Technology
DOI:
10.1007/s00217-025-04743-9Rodrigues, Nuno, Ferreiro, Nuno, Ruano, Daniela, Dias, FranciscoVeloso, Ana C. A.Pereira, José A.Peres, António M.
Electronic nose: a tool to verify the PDO declaration of Portuguese olive oils (2024)
DOI:
10.1007/s11694-024-02374-4Teresa 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 C. A. Veloso, José A. PereiraAntónio M. 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 C. VelosoPaula Pascoal-FariaNuno AlvesCarla Moura
Multifunctional Bacterial Cellulose–Chitosan Tape: An Innovative Substitute for PVC (2022)
Materials Proceedings
DOI:
10.3390/materproc2022008001Viviana P. Ribeiro, João B. Costa, Sofia M. Carneiro, Sandra PinaAna C. A. 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 M. PeresAna C. A. VelosoMarta Henriques
Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products (2022)
Foods
DOI:
10.3390/foods11070992Murillo-Cruz, Mª Carmen, Rodrigues, Nuno, Bermejo-Román, Ruperto, Veloso, Ana C.A.Pereira, J.A.Peres, António M.
An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils (2022)
DOI:
10.1007/s00217-022-03964-6Ferreiro, Nuno Manuel, Peres, António M., Veloso, Ana C.A., Pereira, J.A.Rodrigues, Nuno
Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions (2022)
Marx, Ítala, Casal, Susana, Rodrigues, Nuno, Cruz, RebecaVeloso, Ana C.A.Pereira, J.A.Peres, António M.
Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils (2022)
DOI:
10.1016/j.foodchem.2022.133570Marx, Ítala, Casal, Susana, Rodrigues, Nuno, Cruz, RebecaPeres, FátimaVeloso, Ana C.A.Pereira, J.A.et al.
Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles (2022)
DOI:
10.1016/j.foodchem.2022.133327Ferreiro, Nuno Manuel, Rodrigues, Nuno, Veloso, Ana C.A., Fernandes, ConceiçãoPaiva, HelgaPereira, J.A.Peres, António M.et al. Autor 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
DOI:
10.3390/chemosensors10010018Marx, Ítala, Baptista, Paula, Casal, Susana, Rodrigues, NunoCruz, RebecaVeloso, Ana C.A.Pereira, J.A.Peres, António M.
Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils’ stability and health-related composition (2022)
DOI:
10.1007/s00217-022-04090-zGhrissi, 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, Ítala, Rodrigues, Nuno, Veloso, Ana C.A., Cruz, RebecaCasal, SusanaPereira, J.A.Peres, António M.
Effect of olive leaf incorporation during the industrial extraction of cv. Arbequina Olive oils on their quality and bioactive composition (2021)
Marx, 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, Ítala, Rodrigues, Nuno, Veloso, Ana C.A., Pereira, J.A.Peres, António M.
Evaluation of the effect of extracted time conditions on the phenolic content of olive pastes from cv. Arbequina and discrimination using a lab-made potentiometric electronic tongue (2021)
DOI:
10.3390/csac2021-10556Marx, 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.2020.110711Marx, Ítala, Veloso, Ana C.A., Casal, Susana, Pereira, J.A.Peres, António M.
Sensory analysis using electronic tongues (2021)
DOI:
10.1016/b978-0-12-819493-5.00012-1Rodrigues, Nuno, Silva, Kevin, Veloso, Ana C. A., Pereira, José AlbertoPeres, António M.Veloso, Ana C.A.Pereira, J.A.
The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils (2021)
DOI:
10.3390/foods10112886Marx, Ítala M. G., Rodrigues, Nuno, Veloso, Ana C. A., Casal, SusanaPereira, José A.Peres, António M.Marx, ÍtalaVeloso, Ana C.A.Pereira, J.A.
Volatile-olfactory profiles of cv. Arbequina olive oils extracted without/with olive leaves addition and their discrimination using an electronic nose (2021)
DOI:
10.1155/2021/5058522Veloso, 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.2019.120364Marx, Ítala, Rodrigues, Nuno, Veloso, Ana C.A., Casal, SusanaPereira, J.A.Peres, António M.
Application of an electronic tongue as a single-run tool for olive oils’ total phenols and oxidative stability estimation (2020)
Martín-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:
10.1201/9780429289798-11Santos, A. O., Falcão, Soraia, Fontes, Luísa, Veloso, Ana C. A.Lemos, Edite Teixeira deLima, M. J. ReisPeres, António M.Dias, L. G.
Amino acids profile for assessing Serra da Estrela cheese producers (2019)
Rodrigues, 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-zCampos, Lara Daniela Gomes, Henriques, Marta, Dias, Susana, Veloso, Ana C. A.
Bioactive potential and antimicrobial activity of two pomegranate cv peel and seed extracts (2019)
Pinheiro, 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
Teixeira, Guilherme Gobbi, Katel, Anna, Veloso, Ana C. A., Dias, L. G.Dias, TeresaPeres, António M.
Discrimination of three bacteria species using a potentiometric electronic tongue (2019)
Marx, Ítala, Rodrigues, Nuno, Veloso, Ana C.A., Casal, SusanaPereira, J.A.Peres, António M.
Effect of malaxation temperature on olive oil chemical and sensory profiles and their evaluation using an electronic tongue (2019)
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/ijies2019.1231.16Lima, Maria João Reis, Fontes, Luísa, Veloso, Ana C. A., Lemos, Edite T.Peres, António M.Lima, M.J. ReisVeloso, Ana C.A.Lemos, Edite Teixeira de
Fatty acids and related nutritional/healthy indexes regarding Serra da Estrela cheese: geographical origin and prodution date effects (2019)
Rodrigues, 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.2019.108729Henriques, M., Silva, A.M. da, Veloso, Ana, Galhano, C.Pintado, C.S.Delgado, F.M.G.Ferreira, F.et al.
Soluções sustentáveis para a valorização de produtos naturais e resíduos industriais de origem vegetal (2019)
Hidayat, 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/s11694-018-9999-6Campos, Lara, Henriques, Marta, Veloso, Ana C. A.,
Valorização da casca e das sementes de duas variedades de romã: avaliação do seu potencial bioativo (2019)
Harzalli, 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.2017.12.016Rodrigues, Nuno, Oliveira, Letícia, Mendanha, Lorena, Sebti, MohamedDias, L.G.Oueslati, SouheibVeloso, Ana C.A.Pereira, J.A.Peres, António M.
Alterações dos parâmetros físico-químicos e sensoriais de azeite virgem extra durante o uso doméstico simulado ao longo de um mês (2018)
Slim, 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/s11947-017-1902-7Silva, Lucas M., Dias, L.G., Rodrigues, Nuno, Veloso, Ana C.A.Rebello, Ligia P.G.Pereira, J.A.Peres, António M.
Classification of olive oils according to sensory defects using a potentiometric electronic tongue (2017)
Souayah, Fatma, Rodrigues, Nuno, Veloso, Ana C.A., Dias, L.G.Oueslati, SouheibPereira, J.A.Peres, António M.
Classification of single-cultivar Tunisian olive oils according to the geographical origin using an electronic tongue (2017)
Souayah, 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/s11746-017-3051-6Ezziddine, Maha, Meirinho, Sofia G., Veloso, Ana C.A., Dias, L.G.Rodrigues, Lígia R.Othmane, AliPeres, António M.Merinho, Sofia G.
Dual-aptasensor array: optimization of the aptamers immobilization (2017)
Veloso, Ana C.A., Harzalli, Ussama, Rodrigues, Nuno, Dias, L.G.Oueslati, SouheibPereira, J.A.Peres, António M.
Electrochemical taste sensor for unmasking extra-virgin olive oils adulterated with rancid or winey-vinegary olive oils (2017)
Dias, 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/s00217-016-2773-2Lama, Aelina, Silvério, Sara, Veloso, Ana C.A., Rodrigues, Lígia R.Dias, TeresaPeres, António M.
Monitoring fructooligossacharides production using Aspergillus aculeatus by HPLC-ELSD (2017)
Veloso, 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/b978-0-444-63663-8.00023-9Meirinho, Sofia G., Ezziddine, Maha, Veloso, Ana C.A., Dias, L.G.Rodrigues, Lígia R.Othmane, AliPeres, António M.
Optimization of the aptamers’ immobilization conditions for maximizing the response of a dualaptasensor for cancer biomarker detection (2017)
Marx, 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.2016.10.028Veloso, Ana C.A., Souayah, Fatma, Rodrigues, Nuno, Dias, L.G.Oueslati, SouheibPereira, J.A.Peres, António M.
Tunisian olive oils geographical origin discrimination using the potentiometric fingerprints recorded by an electronic tongue (2017)
Harzalli, Ussama, Rodrigues, Nuno, Veloso, Ana C. A., Dias, Luís G.Oueslati, SouheibPereira, José A.Peres, António M.
Unmasking admixtures of extra virgin olive oils with olive oils containing sensory defects using a multi-sensor taste device (2017)
Marx, Ítala, Rodrigues, Nuno, Dias, L. G., Veloso, Ana C. A.Pereira, J. A.Drunkler, Deisy A.Peres, António M.et al.
Discriminação de soluções padrão de defeitos sensoriais associados à fermentação anormal de azeitonas de mesa recorrendo a uma língua eletrónica e quimiometria (2016)
Peres, António M., Sousa, Mara E. B., Veloso, Ana C. A., Estevinho, LetíciaDias, Luís G.Sousa, Mara E.B.C.Veloso, Ana C.A.Estevinho, Leticia M.Dias, L.G.
Electrochemical sensors for assessing antioxidant capacity of bee products (2016)
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10.2174/9781681082370116010009Dias, 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
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10.1007/s11694-015-9303-ySlim, Souihli, Rodrigues, Nuno, Dias, Luís G., Veloso, Ana C. A.Pereira, José A.Oueslati, SouheibPeres, António M.
Evaluation of Tunisian olive oils from different cultivars (2016)
Veloso, 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
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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
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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
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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
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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
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10.1016/j.aca.2015.10.014Dias, L. G., Rodrigues, Nuno, Veloso, Ana C. A., Pereira, J. A.Peres, António M.
Olive oils qualitative evaluation using a potentiometric electronic tongue: a review of practical applications (2015)
Dias, Luís G., Sequeira, Cédric, Veloso, Ana C. A., Morais, Jorge SáSousa, Mara E. B. C.Peres, António M.Dias, L.G.et al.
A size exclusion HPLC method for evaluating the individual impacts of sugars and organic acids on beverage global taste by means of calculated dose-over-threshold values (2014)
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10.3390/chromatography1030141Correia, 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
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10.3389/fnut.2014.00011Peres, António M., Veloso, Ana C.A., Pereira, J.A., Dias, L.G.Veloso, Ana C. A.Pereira, J. A.Dias, L. G.et al.
Electrochemical Multi-Sensors Device Coupled with Heurisic or Meta-Heuristic Selection Algorithms for Single-Cultivar Oilive Oil Classification (2014)
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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
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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
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10.1016/j.talanta.2014.05.004Sousa, Mara E.B.C., Dias, L.G., Veloso, Ana C.A., Peres, António M.Machado, Adélio A.M.Estevinho, Leticia M.Sousa, Mara E. B. C.et al.
Relação entre a cor e o perfil polínico de méis monoflorais usando árvores de decisão (2014)
Dias, 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
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10.1016/j.foodchem.2014.03.072Fernandes, Andreia, Dias, Luis G., Pereira, José A., Veloso, Ana C. A.Peres, António M.Dias, L.G.Pereira, J.A.Veloso, Ana C.A.
Analysis of single-cultivar extra virgin olive oil using cyclic voltammetry (2013)
Peres, 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
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10.1016/j.talanta.2013.09.039Sequeira, Cédric, Dias, L. G., Morais, Jorge Sá, Veloso, Ana C. A.Machado, Adélio A. S. C.Peres, António M.Sequeira, Cédric Basílioet al.
Analysis of acids and sugars in fruit-based drinks by SEC-UV-RI (2012)
