Polyphenol and volatile profiles of pomegranate (Punica granatum L.) fruit extracts and liquors von Galego, Ludovina R., Jockusch, Steffen, Da Silva, José P.

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Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.) von Rodríguez-Solana, Raquel, Galego, Ludovina R., Pérez-Santín, Efrén, Romano, Anabela

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Quantitative analysis of biogenic polyamines in distilled drinks by direct electrospray ionization tandem mass spectrometry using a nanocontainer von Galego, Ludovina R., Rodrigues, Maria A. A., Mendes, Débora C., Jockusch, Steffen, Da Silva, José P.

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Preparation of novel distinct highly aromatic liquors using fruit distillates von Galego, Ludovina R., Da Silva, José P., Almeida, Valentim R., Bronze, Maria R., Boas, Luís V.

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Preparation of novel distinct highly aromatic liquors using fruit distillates: Myrtle liquors with fruit distillates von Galego, Ludovina R., Da Silva, José P., Almeida, Valentim R., Bronze, Maria R., Boas, Luís V.

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On the Valorization of Arbutus unedo L. Pomace: Polyphenol Extraction and Development of Novel Functional Cookies von Duarte, Hugo, Carrera, Ceferino, Aliaño-González, María José, Gutiérrez-Escobar, Rocío, Jiménez-Hierro, María Jesús, Palma, Miguel, Galego, Ludovina, Romano, Anabela, Medronho, Bruno

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