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Mariana Mota
Mariana Mota
Instituto Superior de Agronomia
Chemistry
Fermentation
ascorbic acid
Food science
Soil water
4
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2
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0
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Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria.
2021
Journal of the Science of Food and Agriculture
Sara Simões
Rafaela do Couto Santos
Andreia Bento-Silva
Marisa Viegas Santos
Mariana Mota
Noélia Duarte
Isabel Sousa
Anabela Raymundo
Catarina Prista
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Rapid Sap Nutrient Analysis Methods in Malus Domestica Borkh Cv. ‘Gala’
2020
Communications in Soil Science and Plant Analysis
Patrícia da Costa Almeida
Cristina M. Oliveira
Mariana Mota
H.M. Ribeiro
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Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso.
2020
Journal of the Science of Food and Agriculture
Rafaela do Couto Santos
Ana Mansidão
Mariana Mota
Anabela Raymundo
Catarina Prista
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Forest Oak Woodlands and Fruit Tree Soils Are Reservoirs of Wine-Related Yeast Species
2020
American Journal of Enology and Viticulture
Mahesh Chandra
Mariana Mota
Ana Carla Silva
Manuel Malfeito-Ferreira
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