Olívia Pinho
0000-0001-9477-8638
50 papers found
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Discriminate analysis of the volatile fraction from “Terrincho” ewe cheese: correlation with flavour characteristics
Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison
Quantification of Short-Chain Free Fatty Acids in “Terrincho” Ewe Cheese: Intravarietal Comparison
Solid-phase microextraction of volatile compounds in “Terrincho” ewe cheese
Solid-Phase Microextraction in Combination with GC/MS for Quantification of the Major Volatile Free Fatty Acids in Ewe Cheese
Production of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fish
Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitão cheese
Method optimization for analysis of the volatile fraction of ewe cheese by solid-phase microextraction
Quantification of synthetic phenolic antioxidants in liver pâtés
FIA evaluation of nitrite and nitrate contents of liver pâtés
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