Luis Dias

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Assistant Professor

Polytechnic Institute of Bragança

Portugal

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About

Luis Dias is an Assistant Professor at the Polytechnic Institute of Bragança, Portugal. His research areas encompass food science and technology, specifically focusing on topics such as the physicochemical characteristics of dry-cured meats, the analysis of bioactive compounds, and methodologies for food preservation. Recent articles by Professor Dias highlight innovative approaches in sensory analysis and the evaluation of food quality through advanced spectrometric techniques.

Recent Grants

Grant: Close

Valorização de sub produtos da apicultura - Produção de Hidromel e vinagre de mel

Open Date: 2014-04-01

Close Date: 2017-12-01

Grant: Close

Impacto económico e fronteiras comerciais da apicultura em modo de produção biológico em Portugal. Harmonização dos procedimentos de certificação

Open Date: 2011-03-01

Close Date: 2013-08-01

Grant: Close

Coberturas vegetais: a estratégia decisiva na gestão sustentável dos olivais de sequeiro

Open Date: 2010-03-01

Close Date: 2013-08-01

Grant: Close

Eficácia da própolis no controlo de loque Americano: Avaliação em zonas controladas

Open Date: 2008-09-01

Close Date: 2010-08-01

Grant: Close

Optimização das Condições de Produção de Hidromel

Open Date: 2007-07-01

Close Date: 2010-12-01

Articles (20)

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Collaborators (13)

L. M. Estevinho

Polytechnic Institute of Bragança

PORTUGAL

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Sandra Sofia Quinteiro Rodrigues

Professora Adjunta

Instituto Politécnico de Viana do Castelo Escola Superior Agrária

PORTUGAL

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António Peres

Professor Adjunto

Instituto Politécnico de Leiria

PORTUGAL

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Isabella Taglieri

University of Pisa

ITALY

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Maria Luz Rodriguez-Mendez

Universidad de Valladolid

SPAIN

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Altino Choupina

Professor Adjunto

PORTUGAL

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Ananias Pascoal

PORTUGAL

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Susana M. Cardoso

Universidade de Aveiro

PORTUGAL

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Ana C. A. Veloso

University of Minho

PORTUGAL

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José Almeida

Universidade de Trás-os-Montes e Alto Douro

PORTUGAL

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Javier Mateo

Universidad de León

SPAIN

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Severiano Silva

Professor Associado

Universidade de Trás-os-Montes e Alto Douro

PORTUGAL

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Alfredo Teixeira

Full Professor/Professor Coordenador c/agregação

Instituto Politécnico de Viana do Castelo Escola Superior Agrária

PORTUGAL

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Luis Dias

Research Interests

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About

Recent Grants

Articles (20)

Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles

Origin Identification of Table Salt Using Flame Atomic Absorption and Portable Near-Infrared Spectrometries

The Effect of Incorporating Fermented Elderberries (Sambucus nigra) into Bread: Quality, Shelf Life, and Biological Enhancement

Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology

Optimization of Extraction Method of Bioactive Compounds from Elderberries (Sambucus nigra L.) and Testing Extract Stability

Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt

Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation

Phenolic Class Analysis in Honey: Comparison of Classical and Single UV Spectrum Methodologies

SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology

Comparative Methods to Evaluate the Antioxidant Capacity of Propolis: An Attempt to Explain the Differences

Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

Melipona scutellaris Geopropolis: Chemical Composition and Bioactivity

Enose Lab Made with Vacuum Sampling: Quantitative Applications

Semi‐Quantitative Discrimination of Honey Adulterated with Cane Sugar Solution by an ETongue

Use of the electronic tongue as a tool for the characterization of Melipona scutellaris Latreille honey

Standard methods for pollen research

Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads

Intramuscular Fat Prediction Using Color and Image Analysis of Bísaro Pork Breed

Analysis of Milk Using a Portable Potentiometric Electronic Tongue Based on Five Polymeric Membrane Sensors

Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity

Collaborators (13)

L. M. Estevinho

Sandra Sofia Quinteiro Rodrigues

António Peres

Isabella Taglieri

Maria Luz Rodriguez-Mendez

Altino Choupina

Ananias Pascoal

Susana M. Cardoso

Ana C. A. Veloso

José Almeida

Javier Mateo

Severiano Silva

Alfredo Teixeira

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