A Review of the Microbial Dynamics of Natural and Traditional Fermentations of Table Olive by Fátima Martins, Nuno Rodrigues, Elsa Ramalhosa

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Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties by Luana FERNANDES, Nuno RODRIGUES, José Alberto PEREIRA, Elsa RAMALHOSA

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Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology by Teresa Delgado, Bruna Paim, Jose Alberto Pereira, Susana Casal, Elsa Ramalhosa

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Lipid composition of seed oils of different pomegranate (Punica granatum L.) cultivars from Spain by Luana Fernandes, Jose A. Pereira, Isabel Lopez-Cortes, Domingo M. Salazar, Elsa Ramalhosa, Susana Casal

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Effect of osmotic drying on physicochemical properties of pansies (viola × wittrockiana) by Luana Fernandes, Susana Casal, Agostinho Magalhaes, Paula Baptista, Jose A. Pereira, Jorge A. Saraiva, Elsa Ramalhosa

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