António Manuel Peres - Catalysis

Author Information

António Manuel Peres is affiliated with the Centro de Investigação de Montanha (CIMO) and the Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM) at the Instituto Politécnico de Bragança, located on Campus Santa Apolónia in Bragança, Portugal. His research involves a variety of topics, including the analysis and enhancement of olive oil and related by-products, utilizing advanced sensory and analytical methods such as electronic tongues and noses.

Research Contributions

António Manuel Peres has made significant contributions to the field of food science and technology, with a strong focus on the quality, sensory evaluation, and chemical composition of olive oil and other food products. His recent work in 2022 has explored the impact of carotenoids' fortification on olive oils, the effects of frost on olives, the sensory profile of canned tuna, and the benefits and drawbacks of flavored and fortified olive oils. His studies frequently employ innovative tools like electronic tongues and noses to assess food quality and authenticity.

Aliases

António Manuel Peres is also known by several aliases, including A M Peres, António M Peres, and António M. Peres.

Publication and Citation Metrics

Metric	Value
Citation Count	2517
h-index	30
Paper Count	152

Publications:

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

DOI: 10.1007/s00217-022-03964-6

Year: 2022

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

DOI: 10.3390/app12031222

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

DOI: 10.3390/chemosensors10010018

Year: 2022

Flavoured and fortified olive oils - Pros and cons

DOI: 10.1016/j.tifs.2022.04.013

Year: 2022

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

DOI: 10.3390/foods11070992

Year: 2022

Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees

DOI: 10.3390/plants11030257

Year: 2022

Evaluation of the Effect of Extracted Time Conditions on the Phenolic Content of Olive Pastes from cv. Arbequina and Discrimination Using a Lab-Made Potentiometric Electronic Tongue

DOI: 10.3390/csac2021-10556

Year: 2021

Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment

DOI: 10.1007/s00217-021-03870-3

Year: 2021

Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil

DOI: 10.1002/aocs.12519

Year: 2021

Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose

DOI: 10.1155/2021/5058522

Year: 2021

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