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Comparison of microalgal biomass profiles as novel functional ingredient for fo...

Microalgae are one of the most promising sources for new food and functional food products, and can be used to enhance the nutritional value of foods, due to their well-balanced chemical composition. Knowing their physicochemical characteristics is fundamental for the selection of the most suitable microalgae to specific food technology applications and consequently successful novel foods development. The aim o...

Microalgae biomass interaction in biopolymer gelled systems

Determination of free and bound terpenes and norisoprenoids during alcoholic fe...

Determination of Monoterpenes in Portuguese Wines Varieties

Application of isotope-selective non-dispersive infrared spectrometry for the e...

The aim of this work was to compare the performance of isotope-selective non-dispersive infrared spectrometry (IRIS) for the 13C-urea breath test with the combination of the 14C-urea breath test (14C-UBT), urease test and histologic examination for the diagnosis of H. pylori (HP) infection. Fifty-three duodenal ulcer patients were studied. All patients were submitted to gastroscopy to detect HP by the urease te...

Industry/University collaboration in product focussed œnological research in Po...

A innovative model of collaboration between a wine company and a university research group is presented. A protocol was established as a response to the perceived need to, on the part of the university, (i) focus research on specific scientific bottlenecks which would have a real impact in the producing industry and, on the part of the company, (ii) to have access to the scientific capacity to conduct in-depth ...

Defining the uniqueness of monovarietal wines from native portuguese varieties ...

Studies have been carried out on red and white monovarietal wines vinified during the 1995, 1996 and 1997 harvests. The essential aim being to evaluate sensory quality, correlate it with chemical analytical data and relate these to the various winemaking options available. Hence selective native varieties from the Douro, Dao, Bairrada and Vinhos Verdes regions have been studied and the analytical / sensorial da...