Nuno Rodrigues

The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating

Ricardo Malheiro, Nuno Rodrigues, Gabriel Manzke et al. · Industrial Crops and Products · 2012 · 68 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15

Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating

Nuno Rodrigues, Ricardo Malheiro, Susana Casal et al. · Food and Chemical Toxicology · 2012 · 66 citations · Full text

Agriculture, Food Science, Plant Sciences +16

Sensory intensity assessment of olive oils using an electronic tongue

Ana C. A. Veloso, Luís G. Dias, Nuno Rodrigues et al. · Talanta · 2015 · 61 citations · Full text

Agriculture, Food Science, Sensors +15

Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints

Ítala M.G. Marx, Nuno Rodrigues, Luís G. Dias et al. · LWT · 2017 · 54 citations · Full text

Agriculture, Chemistry, Food Science +12

Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity

Guilherme Gobbi Teixeira, Luís G. Dias, Nuno Rodrigues et al. · Talanta · 2021 · 54 citations · Full text

Agriculture, Agricultural Engineering, Food Science +14