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Paper

Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc Wine.

António César Ferreira (with Coetzee C). 2016. Journal of agricultural and food chemistry
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Chemical composition, polyphenols, anthocyanins and antioxidant activity of Syrah grape pomace flour

Manuela Pintado (with Costa, Joana R.). 2016. Bio.IberoAmericana 2016, Salamanca, Spain.
Paper

Chiral pharmaceuticals in diverse environmental matrices: Occurrence, removal and toxicity,Fármacos quirais em diferentes matrizes ambientais: ocorrência, remoção e toxicidade

Paula Castro (with Ribeiro, A.R.). 2016. Quimica Nova
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Paper

Chitosan nanoparticles loaded with 2,5-dihydroxybenzoic acid and protocatechuic acid: Properties and digestion

Manuela Pintado (with Ana Raquel Madureira). 2016. Journal of Food Engineering
Paper

Chitosan-based nanoparticles for rosmarinic acid ocular delivery--In vitro tests.

Manuela Pintado (with da Silva SB). 2016.
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Classification of knee arthropathy with accelerometer-based vibroarthrography

Miguel Fernando Paiva Velhote Correia (with Moreira, D). 2016. PHEALTH 2016
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Classification of knee arthropathy with accelerometer-based vibroarthrography

Miguel Fernando Paiva Velhote Correia (with Moreira, D.). 2016. Studies in Health Technology and Informatics
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Colour assessment of Port wines using colourimetric and spectrophotometric methods

Cristina L. M. Silva (with Francisco Silva). 2016.
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Paper

Combinatory approach for developing silk fibroin-based scaffolds with hierarchical porosity and enhanced performance for cartilage tissue engineering applications

Ana Leite Oliveira (with Ribeiro, Viviana P.). 2016. Frontiers in Bioengineering and Biotechnology
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Paper

Combined effects of temperature, pH and water activity on predictive ability of microbial kinetic inactivation model

Teresa Maria Ribeiro da Silva Brandão & Cristina L. M. Silva (with Maria M Gil). 2016. Procedia Food Science
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