ALIMENTOS: PRODUCCIÓN, ELABORACIÓN Y CARACTERIZACIÓN
Instituto Politécnico de Bragança
Bragança, PortugalPublicaciones en colaboración con investigadores/as de Instituto Politécnico de Bragança (7)
2024
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Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)
Food Chemistry, Vol. 450
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Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agriculture
Journal of the Science of Food and Agriculture, Vol. 104, Núm. 1, pp. 104-115
2023
2021
2020
2008
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Characterization of sour (Prunus cerasus L.) and sweet cherry (Prunus avium L.) varieties with five isozyme systems
Revista Brasileira de Fruticultura, Vol. 30, Núm. 1, pp. 154-158
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Morphological characterization of sweet and sour cherry cultivars in a germplasm bank at Portugal
Genetic Resources and Crop Evolution, Vol. 55, Núm. 4, pp. 593-601