M. I. Franco

A Step Forward on Micro- and Nanotechnology in Beverage Industry

Ó. Ramos, Sara Baptista da Silva, S. Borges, 2020 .

Molecular vibration-sensing component in Drosophila melanogaster olfaction

M. I. Franco, E. Skoulakis, L. Turin, 2011, Proceedings of the National Academy of Sciences.

Cross‐cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

K. Tomlins, M. I. Franco, M. Monteiro, 2017 .

Drivers of Acceptance of a New Beverage in Europe

Ana P. Silva, M. Sottomayor, K. Tomlins, 2016 .

Contribution of Specific Adventitious Microorganisms toward Evolution of Sugar and Organic Acid Profiles throughout Ripening of Model Portuguese Cheeses

F. Malcata, A. Gomes, M. I. Franco, 2008 .

Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources

F. X. Malcata, F. Malcata, A. Gomes, 2011 .

CROSS-CULTURAL DEVELOPMENT OF HIBISCUS TEA SENSORY LEXICONS FOR TRAINED PANELISTS AND CONSUMERS Running title CROSS-CULTURAL DEVELOPMENT OF HIBISCUS TEA LEXICONS

K. Tomlins, Aurélie, M. I. Franco, 2017 .