Rodrigues-Solana, R., Esteves, E., Mansinho, I., Gonçalves, S., Pérez-Santin, E, Galego, L., Romano, (2020). Influence of elaboration process on chemical, biological and sensory characteristics of European pennyroyal liqueurs, Journal of The Science of Food and Agriculture, 101:4076-4089. DOI: 10.1002/jsfa.11043

Barros, T., Galego, L. Pires Cabral, P. (2018). Monstera deliciosa fruit: physicochemical characterization and potential for distillate production, Journal of Food Measurement and Characterization, 12: 2874-2882. (Doi.org/10.1007/s11694-018-9902-5)

Rodrigues-Solana, R., Galego, L.R., Pérez‑Santín, E. Romano, A. (2018). Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.), European Food Research and Technology, 244:2213–2229 (doi.org/10.1007/s00217-018-3131-3).

Galego L.R., Rodrigues, M.A.A., Mendes, D.C., Jockusch S. & Da Silva J.P. (2016). Quantitative analysis of biogenic polyamines in distilled drinks by direct electrospray ionization tandem mass spectrometry using a nanocontainer, Rapid Communications in Mass Spectrometry, 30, 1963-1968; (DOI: 10.1002/rcm.76

  Galego L.R., Jockusch S. & Da Silva J.P., (2013). Polyphenol and volatile profiles of pomegranate (Punica granatum L.) fruit extracts and liquors, International Journal of Food Science & Technology, 48, 693-700.

Santo, D.E., Galego, L., Gonçalves, T. & Quintas, C. (2012). Yeast diversity in the Mediterranean strawberry tree (Arbutus unedo L.) fruits’ fermentations, Food Research International, 47, 45-50;

Galego L.R., Da Silva J.P., Almeida, V.R., Bronze, M.R. & Vilas Boas, L. (2011). Preparation of novel distinct highly aromatic liquors using fruit distillates, International Journal of Food Science & Technology, 46, 67-73.