Consumer perception of risk towards new sustainable non-thermal food processing technologies: A cross-cultural study between Portugal, Germany, and the UK (2024)
Artigo em Revista Científica Internacional
Silva, A; Rocha, C; Ribeiro, JC; Aganovic, K; Lima, RC; Methven, L; Cunha, LM

From by-product to functional ingredient: incorporation of avocado peel extract as an antioxidant and antibacterial agent (2022)
Artigo em Revista Científica Internacional
Ferreira, S. M.; Lúcia Silveira Santos

A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology (2020)
Artigo em Revista Científica Internacional
Dourado, C; Pinto, CA; Cunha, SC; Susana Casal; Saraiva, JA

Resistance changes in Salmonella enterica serovar Typhimurium treated by High Hydrostatic Pressure and Pulsed Electric Fields and assessment of virulence changes by using Caenorhabditis elegans as a test organism (2019)
Artigo em Revista Científica Internacional
Sanz Puig, M; Velazquez Moreira, A; Torres, C; Guerrero Beltran, JA; Cunha, LM; Martinez, A; Rodrigo, D