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Summary of Presentation in a National Conference

Reduction of Heterocyclic Aromatic Amines formation in pan-fried meat by red wine and pilson beer
Petisca, Catarina (Author) (FCNAUP); Melo, Armindo (Author) (FCNAUP); Viegas, Olga (Author) (FCNAUP); Ferreira, Isabel (Author) (FCNAUP); Pinho, Olívia (Author) (FCNAUP)
Interaction between heterocyclic aromatic amines and antioxidants: a food safety challenge (RIC IPG 156/07)
Petisca, Catarina (Author) (FCNAUP); Eça, Rosário (Author) (Other); Quelhas, Inês (Author) (FCNAUP); Melo, Armindo (Author) (Other); Viegas, Olga (Author) (FCNAUP); Ferreira, Isabel (Author) (FCNAUP); Pinho, Olívia (Author) (FCNAUP)
Influence of water characteristics on catechins and other bioactive compounds of Azorean green tea infusion
Petisca, Catarina (Author) (FCNAUP); Melo, Armindo (Author) (FCNAUP); Ferreira, Isabel (Author) (FCNAUP); Pinho, Olívia (Author) (FCNAUP)
Influence of green tea marinades on the formation of heterocyclic aromatic amines and flavour of pan-fried beef
Quelhas, Inês (Author) (FCNAUP); Petisca, Catarina (Author) (FCNAUP); Viegas, Olga (Author) (FCNAUP); Melo, Armindo (Author) (FCNAUP); Pinho, Olívia (Author) (FCNAUP); Ferreira, Isabel (Author) (FCNAUP)
HPLC separation and quantification of catechins in green tea home prepared: comparison with commercial soft drinks
Petisca, Catarina (Author) (FCNAUP); Melo, Armindo (Author) (FCNAUP); Ferreira, Isabel (Author) (FCNAUP); Pinho, Olívia (Author) (FCNAUP)
Heterocyclic aromatic amines formation in grilled fatty fish
Melo, Armindo (Author) (Other); Petisca, Catarina (Author) (FCNAUP); Costa, M. (Author) (FCNAUP); Viegas, Olga (Author) (FCNAUP); Ferreira, Isabel (Author) (FCNAUP); Pinho, Olívia (Author) (FCNAUP)
Heterocyclic aromatic amines formation in barbecued sardines (sardina pilchardus) and atlantic salmon (salmo salar)
Viegas, Olga (Author) (FCNAUP); Petisca, Catarina (Author) (FCNAUP); Costa, Mariana (Author) (FCNAUP); Melo, Armindo (Author) (FCNAUP); Ferreira, Isabel (Author) (FCNAUP); Pinho, Olívia (Author) (FCNAUP)
Formation of Heterocyclic Aromatic Amines in Charcoal Grilled Sardines
Costa, Mariana (Author) (FCNAUP); Melo, Armindo (Author) (FCNAUP); Petisca, Catarina (Author) (FCNAUP); Ferreira, Isabel (Author) (FCNAUP); Pinho, Olívia (Author) (FCNAUP)
Extraction, Detection and Quantification of Heterocyclic Aromatic Amines in Portuguese Meat Dishes by HPLC Diode Array
Viegas, Olga (Author) (FCNAUP); Melo, Armindo (Author) (FCNAUP); Petisca, Catarina (Author) (FCNAUP); Eça, Rosário (Author) (FCNAUP); Pinho, Olívia (Author) (FCNAUP); Ferreira, Isabel (Author) (FCNAUP)
Difficulties in quantification of heterocyclic aromatic amines in food
Melo, Armindo (Author) (Other); Viegas, Olga (Author) (FCNAUP); Petisca, Catarina (Author) (FCNAUP); Eça, Rosário (Author) (FCNAUP); Pinho, Olívia (Author) (FCNAUP); Ferreira, Isabel (Author) (FCNAUP)
Determination of AalfaC and other pyrolitic heterocyclic amines in cooked meat by HPLC/FLD using extraction by SPME
Viegas, Olga (Author) (FCNAUP); Melo, Armindo (Author) (Other); Petisca, Catarina (Author) (FCNAUP); Ferreira, Isabel (Author) (FCNAUP); Pinho, Olívia (Author) (FCNAUP)

Summary of Presentation in an International Conference

Quantification of less polar HAs in grilled meat by SPME coupled to HPLC-fluorescence
Melo, Armindo (Author) (FCNAUP); Petisca, Catarina (Author) (FCNAUP); Eça, Rosário (Author) (FCNAUP); Ferreira, Isabel (Author) (FCNAUP); Pinho, Olívia (Author) (FCNAUP)
Effect of green tea, red wine and beer on formation of heterocyclic aromatic amines in grilled beef: influence of sensory characteristics
Pinho, Olívia (Author) (FCNAUP); Melo, Armindo (Author) (FCNAUP); Viegas, Olga (Author) (FCNAUP); Petisca, Catarina (Author) (FCNAUP); Quelhas, Inês (Author) (FCNAUP); Ferreira, Isabel (Author) (FCNAUP)

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