António Peres

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Professor Adjunto

Instituto Politécnico de Leiria

Portugal

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About

António Peres is an Adjunct Professor at the Instituto Politécnico de Bragança, Portugal. His research encompasses various areas, including the shelf-life and health claims of olive oil, bacterial cellulose biosynthesis, and natural emulsions. Recent publications reflect his focus on advanced analytical techniques for food quality assessment and sustainable production practices. He is actively involved in exploring innovative methodologies in food technology and biopolymer applications.

Recent Grants

Grant: Close

Oliveiras centenárias como fonte de resiliência face as alterações climáticas

Open Date: 2023-03-01

Close Date: 2026-02-28

Grant: Close

Oliveiras centenárias da região do Vale do Côa: redescobrindo o passado para valorizar o futuro

Open Date: 2020-07-01

Close Date: 2023-06-30

Grant: Close

Oliveiras centenárias da região do Vale do Côa: redescobrindo o passado para valorizar o futuro

Open Date: 2020-07-01

Close Date: 2023-06-01

Grant: Close

Caracterização e Valorização da autenticidade do QSE DOP e sua vocação para a promoção da Saúde

Open Date: 2017-08-24

Close Date: 2019-08-23

Grant: Close

Caracterização e Valorização da autenticidade do QSE DOP e sua vocação para a promoção da Saúde

Open Date: 2017-08-01

Close Date: 2019-08-01

Articles (21)

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Collaborators (19)

Luisa Maria Barreira

Instituto Politécnico de Leiria

PORTUGAL

António Peres

Research Interests

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About

Recent Grants

Articles (21)

Bacterial cellulose biosynthesis in the presence of raw moist olive pomace: A green sustainable approach that enhances biopolymer production and properties

Influence of household conditions on the shelf-life and polyphenolic-related health claim of Cobrançosa extra virgin olive oil

Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models

Potential use of the ATR-FTIR spectroscopy as an almond cultivar recognition tool: impact of sample and spectral pre-treatments

Characterization of Liquid Dosage Forms of Atenolol and Enalapril Maleate for Oral and Enteral Feeding Administration

Electronic nose: a tool to verify the PDO declaration of Portuguese olive oils

Application of the FTIR technique as a non‐invasive tool to discriminate Portuguese olive oils with Protected Designation of Origin

Developing High-Coloring Natural Systems Using Double Emulsions with Daucus carota L. Extract to Meet High-Performance Requirements

A Lab-Made E-Nose-MOS Device for Assessing the Bacterial Growth in a Solid Culture Medium

Geographical discrimination of olive oils from Cv. ‘Galega Vulgar’

Study of binary mixtures of Tribulus terrestris extract and Quillaja bark saponin as oil‐in‐water nanoemulsion emulsifiers

Developing Predictive Models under Controlled Conditions for the Selection of New Genotypes That Are Less Susceptible to <i>Bactrocera oleae</i> (Rossi) in Table Olive (<i>Olea europaea</i> L.) Breeding Programs

Influence of Interannual Climate Conditions on the Composition of Olive Oil from Centenarian Olive Trees

Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products

Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of <i>Katsuwonus pelamis</i> Species and Tuna&rsquo;s Taste Evaluation Using an Electronic Tongue

An Electronic Nose as a Non-Destructive Analytical Tool to Identify the Geographical Origin of Portuguese Olive Oils from Two Adjacent Regions

An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils

Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils

Enose Lab Made with Vacuum Sampling: Quantitative Applications

Flavoured and fortified olive oils - Pros and cons

Impact of Frost on the Morphology and Chemical Composition of cv. Santulhana Olives

Collaborators (19)

Luisa Maria Barreira

Daniela Ruano

Helena Ferreira

Isabel Almeida

Paula Baptista

Jose Alberto Pereira

Francisco Teixeira Pinto Dias

Maria Luz Rodriguez-Mendez

Lara Campos

Luis Dias

Conceição Fernandes

Pilar Rallo Morillo

Ana María Morales Sillero

Ana C. A. Veloso

Marta Helena Fernandes Henriques

Susana Casal

Filomena Barreiro

Paula Rodrigues

Susana Dias

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Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of <i>Katsuwonus pelamis</i> Species and Tuna’s Taste Evaluation Using an Electronic Tongue