Pereira C, Mendes D, Dias T, Garcia R, Da SMG, Cabrita MJ. 2021. Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach. Journal of Chromatography A461991. 10.1016/j.chroma.2021.461991Grupo de Investigação envolvido: Ciência e Tecnologia dos Alimentos

Nogales-Bueno J, Baca-Bocanegra B, Hernández-Hierro JM, Garcia R, Barroso JM, Heredia FJ, Rato AE. 2021. Assessment of Total Fat and Fatty Acids in Walnuts Using Near-Infrared Hyperspectral Imaging. Frontiers in Plant Science 12. 10.3389/fpls.2021.729880Grupos de Investigação MED: Ciência e Tecnologia dos Alimentos Tecnologia Agrícola e Eficiência Energética

Maléchaux A, Garcia R, Le DY, Pires A, Dupuy N, Cabrita MJ. 2021. Chemometric Discrimination of the Varietal Origin of Extra Virgin Olive Oils: Usefulness of 13C Distortionless Enhancement by Polarization Transfer Pulse Sequence and 1H Nuclear Magnetic Resonance Data and Effectiveness of Fusion with Mid-Infrared Spectroscopy Data. Journal of Agricultural and Food Chemistry. 10.1021/acs.jafc.0c06594Grupo de Investigação envolvido: Ciência e Tecnologia dos Alimentos

Jiménez-Morillo NT, Palma V, Garcia R, Dias CB, Cabrita MJ. 2020. Combination of Stable Isotope Analysis and Chemometrics to Discriminate Geoclimatically and Temporally the Virgin Olive Oils from Three Mediterranean Countries. Foods 9:1855. 10.3390/foods9121855Grupo de Investigação envolvido: Ciência e Tecnologia dos Alimentos

Garcia R, Carreiro E, Lima J, Gomes DSM, Costa FA, Cabrita M. 2020. Assessment of Dimethoate in Olive Oil Samples Using a Dual Responsive Molecularly Imprinting-Based Approach. Foods 9:618. 10.3390/foods9050618Grupo de Investigação envolvido: Ciência e Tecnologia dos Alimentos

Cabrita MJ, Pires A, Burke AJ, Garcia R. 2021. Seeking a Fast Screening Method of the Varietal Origin of Olive Oil: The Usefulness of an NMR-Based Approach. Foods 10:399. 10.3390/foods10020399Grupo de Investigação envolvido: Ciência e Tecnologia dos Alimentos

Elias M, Laranjo M, Potes ME, Agulheiro-Santos AC, Fernandes MJ, Garcia R, Fraqueza MJ. 2020. Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage. Foods 9, 554. 10.3390/foods9050554Grupo de Investigação envolvido: Ciência e Tecnologia dos Alimentos

Martins N, Jiménez-Morillo NT, Freitas F, Garcia R, Gomes DSM, Cabrita MJ. 2020. Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal. Talanta 207:120276. DOI:10.1016/j.talanta.2019.120276Grupo de Investigação envolvido: Ciência e Tecnologia dos Alimentos

Jiménez-Morillo NT, Palma V, Garcia R, Pereira JA, Dias CB, Cabrita MJ. 2020. Multivariate geostatistical analysis of stable isotopes in Portuguese varietal extra virgin olive oils. Microchemical Journal 157:105044. DOI:10.1016/j.microc.2020.105044Grupo de Investigação envolvido: Ciência e Tecnologia dos Alimentos