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Effects of pressure-based technologies on food lipids oxidation.
Ganjeh AM, Gomes A, Barreira MJ, Pinto CA, Casal S, Saraiva JA. Ganjeh AM, et al. Among authors: casal s. Food Chem. 2024 Dec 15;461:140768. doi: 10.1016/j.foodchem.2024.140768. Epub 2024 Aug 5. Food Chem. 2024. PMID: 39181051 Review.
Corrigendum: Leaf surfaces and neolithization - the case of Arundo donax L.
Nunes SC, Gomes AP, Nunes P, Fernandes M, Maia A, Bacelar E, Rocha J, Cruz R, Boatto A, Ravishankar AP, Casal S, Anand S, Bermudez VZ, Crespí AL. Nunes SC, et al. Among authors: casal s. Front Plant Sci. 2024 Jul 16;15:1452859. doi: 10.3389/fpls.2024.1452859. eCollection 2024. Front Plant Sci. 2024. PMID: 39081523 Free PMC article.
High Pressure and Pasteurization Effects on Dairy Cream.
Machado F, Duarte RV, Pinto CA, Casal S, Lopes-da-Silva JA, Saraiva JA. Machado F, et al. Among authors: casal s. Foods. 2023 Oct 1;12(19):3640. doi: 10.3390/foods12193640. Foods. 2023. PMID: 37835293 Free PMC article.
Methodological approaches for the assessment of bisphenol A exposure.
Costa SA, Severo M, Correia D, Carvalho C, Magalhães V, Vilela S, Cunha S, Casal S, Lopes C, Torres D. Costa SA, et al. Among authors: casal s. Food Res Int. 2023 Nov;173(Pt 1):113251. doi: 10.1016/j.foodres.2023.113251. Epub 2023 Jul 7. Food Res Int. 2023. PMID: 37803563 Free article.
159 results