Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile von Borges, Thays H., Pereira, José Alberto, Cabrera-Vique, Carmen, Lara, Luis, Oliveira, Adelson F., Seiquer, Isabel

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Use of Response Surface Methodology (RSM) for the Identification of the Best Extraction Conditions for Headspace Solid‐Phase Micro Extraction (HS‐SPME) of the Volatile Profile of c... von Borges, Thays H., Ramalhosa, Elsa, Seiquer, Isabel, Pereira, José Alberto

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Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers von Borges, Thays H., Pereira, José Alberto, Cabrera–Vique, Carmen, Seiquer, Isabel

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Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils von Borges, Thays H., Peres, António M., Dias, Luís G., Seiquer, Isabel, Pereira, José A.

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Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells von Borges, Thays H, Cabrera-Vique, Carmen, Seiquer, Isabel

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Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain von Borges, Thays H., López, Luis Carlos, Pereira, José Alberto, Cabrera–Vique, Carmen, Seiquer, Isabel

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Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils von Borges, Thays Helena, Malheiro, Ricardo, de Souza, Adriana Marques, Casal, Susana, Pereira, José Alberto

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Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil von Borges, T. H, Rodrigues, N, de Souza, A. M, Pereira, J. A

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