Olı́via Pinho

Brewer's Saccharomyces yeast biomass: characteristics and potential applications

Isabel M.P.L.V.O. Ferreira, Olı́via Pinho, Elsa F. Vieira et al. · Trends in Food Science & Technology · 2009 · 347 citations

Biomass Characterization, Biomass Resource, Biochemical Engineering +3

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

Zita E. Martins, Olı́via Pinho, Isabel M.P.L.V.O. Ferreira · Trends in Food Science & Technology · 2017 · 260 citations

Food Chemistry, Food Industry By-products, Food Innovation +8

Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

Olga Viegas, Paulo Novo, Edgar Pinto et al. · Food and Chemical Toxicology · 2012 · 174 citations

Charcoal Types, Grilled Muscle Foods, Polycyclic Aromatic Hydrocarbons +2

Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison

Olı́via Pinho, Eulália Mendes, M.M. Alves et al. · Journal of Dairy Science · 2004 · 128 citations · Full text

Method optimization by solid-phase microextraction in combination with gas chromatography with mass spectrometry for analysis of beer volatile fraction

Olı́via Pinho, Isabel M.P.L.V.O. Ferreira, Lúcia H.M.L.M. Santos · Journal of Chromatography A · 2006 · 126 citations

Chemical Engineering, Method Optimization, Engineering +11