R. N. Branco

Beer volatile fingerprinting at different brewing steps.

J. Câmara, J. Gonçalves, V. Alves, 2020, Food chemistry.

A powerful methodological approach combining headspace solid phase microextraction, mass spectrometry and multivariate analysis for profiling the volatile metabolomic pattern of beer starting raw materials.

C. Silva, J. Câmara, J. Gonçalves, 2014, Food chemistry.

Penicillium restrictum lipases: A comparative study and characterization of enzymes with different degrees of purity

D. Freire, G. L. Sant'anna, R. N. Branco, 1999 .