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Maria da Graça Janeiro Machado

Senior Official (Rectorate Services)

Fotografia
Master Degree: Ciência e Engenharia dos Alimentos/Ciências Agrárias (Universidade Técnica de Lisboa - 2003)
Bachelor's Degree: Engenharia Zootecnica/Ciências Agrárias (Universidade de Évora - 1997)
MED - Institute of Mediterranean Agricultural and Environmental Sciences (Collaborating Member)
Pinheiro, C. Garrido, A., Machado; G. (2018). Análise sensorial dos alimentos: determinantes da cadeia de produção do leite e queijo de ovelha.Apresentação oral por Convite . Jornada Intercional "Los Productos ganaderos de la Dehesa Y Montado", Sevilha, 8-25 mayo 2018.
Rodrigues, L., Machado, M., & Pinheiro, C. (2018). Cheese: Food Perception and Food Choice. Recent patents on food, nutrition & agriculture, 9(2), 104-110.
Ferraz-de-Oliveira, Maria Isabel; Machado, Graça; Guiomar, Nuno; Cabeza, Maria; Garcia, Susana; Tejerina, David; Sales-Baptista, Elvira. (2016). Spatial variability of the nutritive value of the main feeding resources of Montado and Dehesa. Oral communication. World Congress Silvo-Pastoral Systems, University of Évora, Portugal, 27-30 September 2016.
Pinheiro, C., Lamy, E., & Machado, G. (2015). Determinantes Sensoriais na Escolha dos Alimentos. Seminário sobre Determinantes da escolha de alimentos e do comportamento do consumidor, 20 de Janeiro 2015, , Escola Superior de Enfermagem S. João de Deus, Évora.
Maria Isabel Ferraz de Oliveira, Maria da Graça Machado1, Alfredo Pereira, Paulo Infante, Amadeu Borges, Fernanda Alves,Fernando Capela e Silva.(2015).The use of n-alkanes as markers of herbage intake by free range turkeys. Utilização de n-alcanos como marcadores de ingestão de erva em perus de regime extensivo. Experimental Pathology and Health Sciences, 7 (1), 61-63
Pinheiro, C., Lamy, E., & Machado, G. (2014). Cheese sensory evaluation ( invited oral communication) COST Action FA 1104 ?Sustainable Production of High-Quality Cherries for the European Market?. Training School - Sensory evaluation . 12th to 17th May 2014 . Evora.. Retrived https://www.google.pt/search?q=COST+Action+FA+1104+Sustainable+Production+of+High-Quality+Cherries+for+the+European+Market.+Training+School+-+Sensory+evaluation+.+12th+to&rlz=1C1OPRB_enPT580PT581&espv=2&biw=1280&bih=655&source=lnms&sa=X&ei=VUsUVYPaN8HBUo_rgegM&ved=0CAUQ_AUoAA&dpr=1
Cristina Pinheiro, Elsa Lamy e Graça Machado (2013).Autenticidade de Queijos: Métodos instrumentais e sensoriais. Jornadas Téncicas de Biocontrol: Nuevas Tecnologias en seguridadd y calidadad de los productos lácteos, Cáceres, Spain ( apresentação oral por convite)
Agulheiro-Santos, A.C., Palma, V., Machado, G., Rato , A.E. and Cabrita, M.J. 2012. QUALITY EVALUATION OF 'SUNBURST' CHERRIES HARVESTED AT DIFFERENT RIPENESS STAGES . Acta Hort. (ISHS) 934:1127-1131 http://www.actahort.org/books/934/934_151.htm

* For more publications, perform a search by author name on Digital Repository of Scientific Publications of UÉ.



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