List of works - Tânia G. Albuquerque

25 years of EU quality schemes for agricultural products and foodstuffs across EU Member States.

scientific article

4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges

scientific article published on 05 January 2021

An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying

scientific article published on 16 December 2011

An update on processed foods: Relationship between salt, saturated and trans fatty acids contents

scholarly article by Tânia G. Albuquerque et al published November 2018 in Food Chemistry

Analysis, Identification, and Quantification of Anthocyanins in Fruit Juices

Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography

scientific article published on 02 October 2014

Comparison of leafy kale populations from Italy, Portugal, and Turkey for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophylls.

scientific article published on 4 July 2013

Development of an orange juice in-house reference material and its application to guarantee the quality of vitamin C determination in fruits, juices and fruit pulps

scientific article published on 18 December 2013

Efeito do processamento industrial na qualidade e na segurança de salgados prontos para comer

Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosus L. Merr.) by-products.

scientific article published on 26 June 2014

Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?

scientific article published in 2020

Multivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery products

scientific article published on 16 October 2017

New nutritional composition data on selected traditional foods consumed in Black Sea Area countries.

scientific article

Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits

scientific article published on 16 June 2014

Trends in the use of natural antioxidants in active food packaging: a review.

scientific article published on 04 March 2014

Ultra-high pressure LC determination of glucosamine in shrimp by-products and migration tests of chitosan films

scientific article published on 01 March 2012

Ultra-high pressure LC for astaxanthin determination in shrimp by-products and active food packaging.

scientific article

Vitamin C evaluation in foods for infants and young children by a rapid and accurate analytical method

scientific article published on 14 November 2017

List of works by Tânia G. Albuquerque

25 years of EU quality schemes for agricultural products and foodstuffs across EU Member States.

4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges

An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying

An update on processed foods: Relationship between salt, saturated and trans fatty acids contents

Analysis, Identification, and Quantification of Anthocyanins in Fruit Juices

Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography

Comparison of leafy kale populations from Italy, Portugal, and Turkey for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophylls.

Development of an orange juice in-house reference material and its application to guarantee the quality of vitamin C determination in fruits, juices and fruit pulps

Efeito do processamento industrial na qualidade e na segurança de salgados prontos para comer

Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosus L. Merr.) by-products.

Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?

Multivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery products

New nutritional composition data on selected traditional foods consumed in Black Sea Area countries.

Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits

Trends in the use of natural antioxidants in active food packaging: a review.

Ultra-high pressure LC determination of glucosamine in shrimp by-products and migration tests of chitosan films

Ultra-high pressure LC for astaxanthin determination in shrimp by-products and active food packaging.

Vitamin C evaluation in foods for infants and young children by a rapid and accurate analytical method