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António Peres

Professor Adjunto

Instituto Politécnico de Leiria

Portugal

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Research Interests

Food Science

100%

Crop Science

20%

Essential Oil Chemistry

50%

Food Quality

40%

Food Preservation

30%

Gas Sensing

30%

Olfactory Science

30%

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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

Articles21

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

Article Link

Year:

2025

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

Article Link

Year:

2025

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

Article Link

Year:

2025

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

Article Link

Year:

2025

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

Article Link

Year:

2024

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

Article Link

Year:

2024

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

Article Link

Year:

2024

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

Article Link

Year:

2024

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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

Article Link

Year:

2022

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

Article Link

Year:

2022

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

Article Link

Year:

2022

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

Article Link

Year:

2022

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

Article Link

Year:

2022

Enose Lab Made with Vacuum Sampling: Quantitative Applications

Article Link

Year:

2022

Flavoured and fortified olive oils - Pros and cons

Article Link

Year:

2022

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

Article Link

Year:

2022

Collaborators19

Luisa Maria Barreira

Instituto Politécnico de Leiria

PORTUGAL

Daniela Ruano

PORTUGAL

Helena Ferreira

Professor

University of Porto

PORTUGAL

Isabel Almeida

Assistant Professor

Faculty of Pharmacy, University of Lisbon

PORTUGAL

Paula Baptista

Professora Adjunta

Instituto Politécnico de Viana do Castelo Escola Superior Agrária

PORTUGAL

Jose Alberto Pereira

Full Professor

Instituto Politécnico de Leiria

PORTUGAL

Francisco Teixeira Pinto Dias

Polytechnic of Leiria

PORTUGAL

Maria Luz Rodriguez-Mendez

Universidad de Valladolid

SPAIN

Lara Campos

Invited Assistant Professor

PORTUGAL

Luis Dias

Assistant Professor

Polytechnic Institute of Bragança

PORTUGAL

Conceição Fernandes

Professor

PORTUGAL

Pilar Rallo Morillo

Profesor Titular de Universidad

Universidad de Sevilla

SPAIN

Ana María Morales Sillero

Associate professor

Universidad de Sevilla

SPAIN

Ana C. A. Veloso

University of Minho

PORTUGAL

Marta Helena Fernandes Henriques

Adjunct Professor

Instituto Politécnico de Leiria

PORTUGAL

Susana Casal

University of Porto

PORTUGAL

Filomena Barreiro

Coordinator Professor

Instituto Politécnico de Leiria

PORTUGAL

Paula Rodrigues

Assistant Professor

Instituto Politécnico de Leiria

PORTUGAL

Susana Dias

Professor Adjunto

Instituto Politécnico de Leiria

PORTUGAL

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António Peres

Professor Adjunto

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Research Interests

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Recent Grants

Articles21

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

Collaborators19

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

How do I reach out?

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