Designing menus to shape consumers’ perception of traditional gastronomy: does it work for the Portuguese Alentejo cuisine?
How menu description change consumer perception about traditional gastronomy: the case of the Portuguese “Alentejo cuisine”.
Mercury levels and neurotoxic potential of house dust extracts
Acute toxicity of plant extracts towards Daphnia magna
Dietary exposure to Cadmium and the associated burden – results from a duplicate diet study in Portugal (2012)
