Esteves E, Guerra L, Aníbal J. Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets. Foods. 2021;10(2):250. doi:10.3390/foods10020250

Esteves E, Aníbal J. Sensory evaluation of seafood freshness using the quality index method: A meta-analysis. International Journal of Food Microbiology. 2021;337:108934. doi:10.1016/j.ijfoodmicro.2020.108934

Esteves E, Aníbal J. Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectivesAbstract. Journal of Ethnic Foods. 2019;6(1). doi:10.1186/s42779-019-0022-6

Afonso V, Tangerino L, Oliveira D, Raposo S. Increaseculture Strategies For Lipid Production Using Low-Cost Carbon Sources By Rhodosporidium Toruloides. (Mortal A, Aníbal J, Monteiro J, et al., eds.). Cham: Springer International Publishing; 2018:103 - 116. doi:10.1007/978-3-319-70272-810.1007/978-3-319-70272-8_7

Panguila EAntónio, de Sousa MInocência, Esteves E, Figueira ACristina. Increaseevaluation Of The Freshness And Shelf-Life Of Fresh And Chilled Mackerel (Scomber Spp.) And Horse Mackerel (Trachurus Spp.), Marketed In Luanda (Angola) And In Faro (Portugal). (Mortal A, Aníbal J, Monteiro J, et al., eds.). Cham: Springer International Publishing; 2018:168 - 181. doi:10.1007/978-3-319-70272-810.1007/978-3-319-70272-8_12

de Sousa MInocência, Panguila EAntónio, Figueira ACristina, Esteves E. Increasefreshness And Nutritional Composition Of Several Species Of Chilled Seafood Marketed In Luanda (Angola) And In Faro (Portugal). (Mortal A, Aníbal J, Monteiro J, et al., eds.). Cham: Springer International Publishing; 2018:158 - 167. doi:10.1007/978-3-319-70272-8_11

Sardo JDP, Semião J, Monteiro JM, et al. Increaseportable Device For Touch, Taste And Smell Sensations In Augmented Reality Experiences. (Mortal A, Aníbal J, Monteiro J, et al., eds.). Cham: Springer International Publishing; 2018:305 - 320. doi:10.1007/978-3-319-70272-8_26

Esteves E, Aníbal J. Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama. Fishes. 2018;3(1):3. doi:10.3390/fishes3010003

Esteves E, Lourenço H, Rosa I, Aníbal J. Physicochemical and Microbiological Changes in Dried Small-Spotted Catshark ( Scyliorhynus canicula ): Contributing to the Developing an Alternative Shark-Based Salted-Dried Seafood Product. Journal of Aquatic Food Product Technology. 2018;27(2):176 - 184. doi:10.1080/10498850.2017.1417339

Aníbal J, Madeira HT, Carvalho LF, Esteves E, Veiga-Pires C, Rocha C. Macroalgae mitigation potential for fish aquaculture effluents: an approach coupling nitrogen uptake and metabolic pathways using Ulva rigida and Enteromorpha clathrata. Environ Sci Pollut Res Int. 2014;21(23):13324-34. doi:10.1007/s11356-013-2427-x

Genç İYüksel, Esteves E, Aníbal J, Diler A. Effects of chilled storage on quality of vacuum packed meagre fillets. Journal of Food Engineering. 2013;115(4):486 - 494. doi:10.1016/j.jfoodeng.2012.09.007

Aníbal J, Esteves E, Rocha C. Seasonal Variations in Gross Biochemical Composition, Percent Edibility, and Condition Index of the Clam Ruditapes decussatus Cultivated in the Ria Formosa (South Portugal). Journal of Shellfish Research. 2011;30(1):17 - 23. doi:10.2983/035.030.0104

Aníbal J, Esteves E, Krug H, Da Silva HMarques. Age and growth in the Alfonsino, Beryx splendens (Berycidae) from the Azores (central eastern Atlantic). Italian Journal of Zoology. 1998;65(sup1):215 - 218. doi:10.1080/11250009809386816

Esteves E, Aníbal J, Krug H, Silva HM. Aspects of age and growth of bluemouth, Helicolenus dactylopterus dactylopterus (Delaroche, 1809) from the Azores. ARQUIPÉLAGO. Ciências Biológicas e Marinhas= Life and Marine Sciences. 1997;15:83–95.