How microwave treatment of gluten affects its toxicity for celiac patients? A study on the effect of microwaves on the structure, conformation, functionality and immunogenicity of gluten
Hamida Mahroug, Miguel Ribeiro, Larbi Rhazi, Leila Bentallah, Mohammed Nasreddine Zidoune, Fernando M. Nunes, Gilberto Igrejas
Food Chemistry, 297, 2019, 124986
We might have got it wrong: Modern wheat is not more toxic for celiac patients
Miguel Ribeiro, Fernando M. Nunes,
Food Chemistry, 278, 2019, 820-822
Development and validation of a multiple headspace solid-phase microextraction method for accurate and precise analysis of the aroma of Tawny and White Port wines
Juliana Milheiro, Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M. Nunes
Food Chemistry, 421, 2023, 136154
Is pinking susceptibility index a good predictor of white wines pinking phenomena?
Ana Carolina Gonçalves, Fabrizio Minute, Federico Giotto, Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M. Nunes,
Food Chemistry, 386, 2022, 132861
Consumer’s acceptability and health consciousness of probiotic and prebiotic of non-dairy products
Fernanda Cosme, António Inês, Alice Vilela,
Food Research International, 151, 2022, 110842
Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality
Cosme, F.; Inês, A.; Ferreira, B.; Silva, D.; Filipe-Ribeiro, L.; Abrunhosa, L.; Nunes, F.M.
Foods 2020, 9, 1789.
Structural Equation Modelling (SEM) applied to sensory profile of Vinho Verde monovarietal wines
Alice Vilela, Catarina Marques, Elisete Correia,
Food Research International, 111, 2018, 650-660
Effect of harvesting year and elderberry cultivar on the chemical composition and potential bioactivity: A three-year study
Sandrine S. Ferreira, Pedro Silva, Amélia M. Silva, Fernando M. Nunes,
Food Chemistry, 302, 2020, 125366,