Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef by Quelhas, I., Petisca, C., Viegas, O., Melo, A., Pinho, O., Ferreira, I.M.P.L.V.O.

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Assessment of hydroxymethylfurfural and furfural in commercial bakery products by Petisca, C., Henriques, A.R., Pérez-Palacios, T., Pinho, O., Ferreira, I.M.P.L.V.O.

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Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface m... by Pérez-Palacios, T., Petisca, C., Melo, A., Ferreira, I.M.P.L.V.O.

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Impact of cooking and handling conditions on furanic compounds in breaded fish products by Pérez-Palacios, T., Petisca, C., Henriques, R., Ferreira, I.M.P.L.V.O.

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Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content by Pérez-Palacios, T., Ruiz, J., Ferreira, I.M.P.L.V.O., Petisca, C., Antequera, T.

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Systematic Review on N-3 and N-6 Polyunsaturated Fatty Acid Intake in European Countries in Light of the Current Recommendations – Focus on Specific Population Groups by Sioen, Isabelle, van Lieshout, Lilou, Eilander, Ans, Fleith, Mathilde, Lohner, Szimonetta, Szommer, Alíz, Petisca, Catarina, Eussen, Simone, Forsyth, Stewart, Calder, Philip C., Campoy, Cristina, Mensink, Ronald P.

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P22-14 The Vernof project on mineral oil aromatic hydrocarbons (MOAH) genotoxicity by Ribera, D., Simar, S., Nesslany, F., Blomsma, C., Berg, I., Campos, F., Coenradie, A., Creanga, A., Petisca, C.

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Extraction, Detection, and Quantification of Heterocyclic Aromatic Amines in Portuguese Meat Dishes by HPLC/Diode Array by Melo, A., Viegas, O., Eça, R., Petisca, C., Pinho, O., Ferreira, I. M. P. L. V. O.

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