1. Repositorio Cientifico IPVC

Percorrer por autor Barros, Diana

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Mostrar resultados 1-15 de 15.
DataTítuloAutor(es)TipoAcesso
15-Mai-2023Application of pine bark extracts on ready-to-eat smoked pork belly: effects on lipid oxidation and antioxidant capacityPereira-Pinto, Ricardo; Barros, Diana; Vaz-Velho, ManuelaconferenceObjectopenAccess
28-Mai-2024Assessing boar taint in portuguese pork: a small-scale study of prevalence and classification via established detection thresholdsPereira-Pinto, Ricardo; Barbosa, Carla; Mata, Fernando; Reis, Núria; Barros, Diana; Vaz-Velho, ManuelaarticleopenAccess
2026Bioactive and phenolic profiles in Pinus pinaster Bark : a comparative study of microwave and ultrasound extraction methodsBarros, Diana; Alonso-Esteban, José Ignacio; Finimundy, Tiane C.; Pereira, Carla; Vaz, Josiana A.; Pereira-Pinto, Ricardo; Fernandes, Élia; Pires, Preciosa; Santos, Joana; Barros, Lillian; Vaz-Velho, ManuelaarticleopenAccess
Set-2022Chemical composition and industrial applications of Maritime pine (Pinus pinaster Ait.) bark and other non‑wood partsAlonso-Esteban, José Ignacio; Carocho, Marcio; Barros, Diana; Vaz-Velho, Manuela; Heleno, Sandrina; Barros, LillianreviewopenAccess
19-Nov-2025Correlation of antioxidant and antibacterial activities of the aqueous Pinus pinaster Aiton bark extract within a cytocompatible concentration rangeBarros, Diana; Grenho, Liliana; Fernandes, Maria Helena; Gomes, Pedro Sousa; Fernandes, ÉliaarticleopenAccess
Ago-2018Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like productBarros, Diana; Sobrosa, Cristina; Pinheiro, Rita; Fonseca, Susana; Vaz-Velho, ManuelaarticleopenAccess
2018Effects of Lactobacillus plantarum bacteriocinogenic culture on physicochemical, microbiological, and sensorial characteristics of “Chouriço Vinha d´Alhos”, a traditional portuguese sausageMacieira, A.; Barros, Diana; Vaz-Velho, Manuela; Pinheiro, Rita; Fonseca, Susana; Albano, H.; Teixeira, P.articleopenAccess
23-Nov-2023Enhancing storage stability of smoke-flavoured horse mackerel fillets using natural extracts as preservatives.Barros, Diana; Nova, Paulo; Cunha, Sara; Monteiro, Vitor; Fernandes, Élia; Pereira-Pinto, Ricardo; Barbosa, Carla; Gomes, Ana; Vaz-Velho, ManuelaarticleopenAccess
12-Out-2024EU citizens’ perception of risks posed to the sustainability of EU food securityMata, Fernando; Barros, Diana; Pereira-Pinto, Ricardo; Pires, PreciosaarticleopenAccess
11-Nov-2025Implementação e acompanhamento de um sistema de segurança alimentar na padaria CoquetaWanderley, Mayara de AndrademasterThesisopenAccess
2020Inhibitory effects of Pinus pinaster Aiton subsp. atlantica bark extracts against known food pathogensBarros, Diana; Vieito, Catarina; Santos, Joana; Ramos, Carla; Vaz-Velho, ManuelaarticleopenAccess
8-Set-2025Microwave-assisted extraction for the sustainable recovery and valorization of phenolic compounds from maritime pine barkBarros, Diana; Pereira Pinto, Ricardo; Fernandes, Élia; Pires, Preciosa; Vaz-Velho, ManuelaarticleopenAccess
Nov-2017Shelf-life evaluation of condensed milk-based ready-to-eat desserts: physicochemical, texture and sensory characteristicsBarros, Diana; Santos, Joana; Pinheiro, RitaarticleopenAccess
22-Nov-2023The chemical characterisation of the maritime pine bark cultivated in northern PortugalBarros, Diana; Fernandes, Élia; Jesus, Meirielly; Barros, Lillian; Alonso-Esteban, José Ignacio; Pires, Preciosa; Vaz-Velho, ManuelaarticleopenAccess
Out-2025Valorisation of Atlantic bonito and Brassica by-products in the development of a sustainable pâté: Influence of heat treatment, hydrocolloids and brassica concentration in a factorial designSolinho, Joana; Machado, Sofia; Pereira-Pinto, Ricardo; Barros, Diana; Vaz-Velho, Manuela; Vazquez, Manuel; Pinheiro, RitaarticleopenAccess
Mostrar resultados 1-15 de 15.