1.Grape Pomace: A Potential Ingredient for the Human Diet

作　　者：Paula Pereira ;Carla Palma ;Cíntia Ferreira-Pêgo 等

出　　处：Foods. 2020 ;9(12):1772-1782.doi:10.3390/foods9121772

出版社：MDPI Publishing

文章 ID：257511553

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2.Biomolecules and Electrochemical Tools in Chronic Non-Communicable Disease Surveillance: A Systematic Review

作　　者：Ana Lúcia Morais ;Patrícia Rijo ;María Belén Batanero Hernán 等

出　　处：Biosensors. 2020 ;10(9):121-167.doi:10.3390/bios10090121

出版社：MDPI Publishing

文章 ID：257004646

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3.Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability

作　　者：Emília Alves ;Epole N. Ntungwe ;João Gregório 等

出　　处：Foods. 2021 ;10(5):1057.doi:10.3390/foods10051057

出版社：MDPI Publishing

文章 ID：261900337

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4.Homemade Kefir Consumption Improves Skin Condition—A Study Conducted in Healthy and Atopic Volunteers

作　　者：Emília Alves ;João Gregório ;André Rolim Baby 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112794

出版社：MDPI Publishing

文章 ID：1036375746

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5.Low Platinum-Content Electrocatalysts for Highly Sensitive Detection of Endogenously Released H 2O 2

作　　者：Ana Morais ;Patrícia Rijo ;Belen Batanero 等

出　　处：Biosensors. 2022 ;12(9).doi:10.3390/bios12090672

出版社：MDPI Publishing

文章 ID：1039390149

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