Ecological Restoration and Rehabilitation: Standards and Case Studies from Europe and China
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
