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Zita E. Martins

Universidade do Porto

H指数:15

被引数:927

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Mycotoxins' Prevalence in Food Industry By-Products: A Systematic Review

IF4

2023-03-2918

OAAI

From data to insight: Exploring contaminants in different food groups with literature mining and machine learning techniques

从数据到洞察力: 通过文献挖掘和机器学习技术探索不同食品类别中的污染物

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2023-01-015

OAAI

Dynamic sensory analysis by Temporal Dominance of Sensations paired with dynamic liking and wanting methodologies to understand the consumers? preference between two beer styles enriched with elderberries

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-01-017

OAAI

Protein Hydrolysates from Brewing By-Products as Natural Alternatives to ACE-Inhibitory Drugs for Hypertension Management

IF3.4

2022-10-0711

OAAI

Mycotoxin Interactions along the Gastrointestinal Tract: In Vitro Semi-Dynamic Digestion and Static Colonic Fermentation of a Contaminated Meal

IF4

2022-01-0111

OAAI

The health-promoting potential of peptides from brewing by-products: An up-to-date review

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-12-0122

PRE

Headspace volatolome of peel flours from citrus fruits grown in Brazil

FOOD RESEARCH INTERNATIONAL

IF8

2021-12-0113

PRE

Exploring two food composition databases to estimate nutritional components of whole meals

探索两个食物成分数据库以估算全餐的营养成分

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2021-09-013

PRE

Nutritional quality of protein concentrates from Moringa Oleifera leaves and in vitro digestibility

IF9.8

2021-06-0139

PREAI

Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork

醋对炭烤猪肉中多环芳烃形成的抑制作用

IF6.1

2020-09-0157

PREAI

Multidisciplinary approach to determine the effect of polybrominated diphenyl ethers on gut microbiota

ENVIRONMENTAL POLLUTION

IF7.3

2020-05-0111

PREAI

Wildfire Effects on Groundwater Quality from Springs Connected to Small Public Supply Systems in a Peri-Urban Forest Area (Braga Region, NW Portugal)

IF3

2020-04-1713

OAAI

Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-01-279

PRE

Modeling of α-acids and xanthohumol extraction in dry-hopped beers

干啤酒花啤酒中 α-酸和黄腐酚提取的建模

IF9.8

2019-04-0122

PREAI

Influence of oven and microwave cooking with the addition of herbs on the exposure to multi-mycotoxins from chicken breast muscle

IF9.8

2019-03-0125

PREAI

Smoked fish products available in European markets: Human exposure to polybrominated diphenyl ethers and their metabolites

FOOD AND CHEMICAL TOXICOLOGY

IF3.5

2018-11-019

PREAI

Food industry by-products used as functional ingredients of bakery products

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2017-09-01168

PREAI

Fortification of Wheat Bread with Agroindustry By-Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure

JOURNAL OF FOOD SCIENCE

IF3.4

2017-08-1017

PREAI

Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2017-05-0314

PREAI

Fibre fortification of wheat bread: impact on mineral composition and bioaccessibility

FOOD & FUNCTION

IF5.4

2017-01-0115

PREAI