Publicações – XtremeGourmet 2.0

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Artigos científicos

XtremeGourmet (2016-2020)

Microbial and Sensory Evaluation of Halophytes Cultivated in a Soilless System Under Different Salinities.

Quintas, C. et al. (2025)

Shelf-life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt.

Lima, A. et al. (2022)

Nutritional and Functional Evaluation of Inula crithmoides and Mesembryanthemum nodiflorum Grown in Different Salinities for Human Consumption

Lima, A. et al. (2021)

Wild vs cultivated halophytes: Nutritional and functional differences

Castañeda-Loaiza, V. et al.(2020)

Influence of cultivation salinity in the nutritional composition, antioxidant capacity and microbial quality of Salicornia ramosissima commercially produced in soilless systems.

Lima, A.R. et al. (2020)

Halophytes: Gourmet food with nutritional health benefits?

Barreira, L. et al. (2017)

Comunicações orais

Connecting Gastronomy, Science and Sustainable Agronomic Practices to Deliver Enhanced Halophyte Products. International FoodTec Conference – Shaping the Future of Sustainable Food Ecosystems. Bragança, Portugal.

^{XtremeGourmet 2.0 (2024-2027)}

Conservation, Management and Novel Uses of Halophytes in Coastal Habitats. Worskhop. Ayamonte, Espanha.

^{XtremeGourmet (2016-2020)}

Cultivation of Halophytes: Effect of Salinity on Nutritional and Functional Properties. 20th International Conference on Food, Nutrition and Dietetics. Best Presentation Award. Nova Iorque, EUA.

^{XtremeGourmet (2016-2020)}