Efren
Perez Santin
![Foto de Efren](/img/nophoto.png)
![Foto de Universidade do Algarve](/img/noimage_org.png)
Universidade do Algarve
Faro, PortugalPublications en collaboration avec des chercheurs de Universidade do Algarve (5)
2021
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Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 10, pp. 4076-4089
2019
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Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2697-2707
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Elicitation improves rosmarinic acid content and antioxidant activity in Thymus lotocephalus shoot cultures
Industrial Crops and Products, Vol. 137, pp. 214-220
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The influence of in vitro gastrointestinal digestion on the chemical composition and antioxidant and enzyme inhibitory capacities of carob liqueurs obtained with different elaboration techniques
Antioxidants, Vol. 8, Núm. 11
2018
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Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.)
European Food Research and Technology, Vol. 244, Núm. 12, pp. 2213-2229