Carlos C. Matos

Seed Soaking with Sodium Selenate as a Biofortification Approach in Bread Wheat: Effects on Germination, Seedling Emergence, Biomass and Responses to Water Deficit

Luis Mateus Rocha, J. Moutinho-Pereira, J. Lima-Brito, 2022, Agronomy.

Selenium contents of Portuguese commercial and wild edible mushrooms

A. Barros, G. Marques, F. Nunes, 2011 .

Residual Agroforestry Biomass–Thermochemical Properties

J. Lousada, T. Fonseca, A. Barros, 2019, Forests.

Analysis of gunshot residues from nontoxic ammunition: a contribution to health and environmental analysis

A. C. Macedo, Carlos C. Matos, Francisco Sílvio Maia, 2022, Journal of environmental science and health. Part A, Toxic/hazardous substances & environmental engineering.

Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality.

F. Nunes, F. Cosme, L. Filipe-Ribeiro, 2017, Food chemistry.

Kaolin and salicylic acid foliar application modulate yield, quality and phytochemical composition of olive pulp and oil from rainfed trees

A. Barros, J. Moutinho-Pereira, C. Correia, 2018, Scientia Horticulturae.

Combination of Coagulation–Flocculation–Decantation and Ozonation Processes for Winery Wastewater Treatment

M. Lucas, J. Peres, Nuno Jorge, 2021, International journal of environmental research and public health.

Microplastics alone or co-exposed with copper induce neurotoxicity and behavioral alterations on zebrafish larvae after a subchronic exposure.

J. Bellas, S. Monteiro, L. Félix, 2021, Aquatic toxicology.

Overview of Kaolin Outcomes from Vine to Wine: Cerceal White Variety Case Study

S. Rocha, J. Moutinho-Pereira, C. Correia, 2020, Agronomy.

Selenium content of Portuguese unifloral honeys

A. Barros, M. Maia, F. Nunes, 2011 .

Effect of Agro-Environmental Factors on the Mineral Content of Olive Oils: Categorization of the Three Major Portuguese Cultivars

A. Barros, R. Domínguez‐Perles, I. Gouvinhas, 2016 .

Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics

F. Nunes, F. Cosme, L. Filipe-Ribeiro, 2017, Data in brief.

Trace Element Content of Monovarietal and Commercial Portuguese Olive Oils.

A. Barros, João Lopes, P. Martins-Lopes, 2015, Journal of oleo science.