| Promoting sustainability through regional food and wine pairing M Serra, N Antonio, C Henriques, CM Afonso Sustainability 13 (24), 13759, 2021 | 16 | 2021 |
| Algarve–relação enogastronómica MAD Serra | 8 | 2016 |
| Healthy, Tasty and Sustainable Mediterranean Food. UMAMI Taste and Polyphenols of Twiggy Glasswort (Salicornia ramosissima) A Guerreiro, C Rassal, CM Afonso, L Galego, M Serra, MA Rodrigues INCREaSE: Proceedings of the 1st International Congress on Engineering and …, 2018 | 6 | 2018 |
| Real-Time Delphi Questionnaire Development at LimeSurvey: A Design Science Research Approach CM Afonso, M Serra, CM Almeida, N António 2021 16th Iberian Conference on Information Systems and Technologies (CISTI …, 2021 | 4 | 2021 |
| Influência da rota dos vinhos no enoturismo do Algarve C Serra, M Serra, R Choupinha, CH Henriques, M Pinho Tourism & Management Studies International Conference, 127-142, 2014 | 4 | 2014 |
| Analysis of Portugal´ s Wine Certifying Entities' Social Networks as Communication Channels CM Almeida, CM Afonso, M Serra, N Antonio Measuring Consumer Behavior in Hospitality for Enhanced Decision Making, 121-160, 2023 | 2 | 2023 |
| The presence of Algarve wine producers on Facebook between pre-covid-19 and covid-19 periods CM de Almeida, CM Afonso, M Serra, N António THIJ – Tourism and Hospitality International Journal 22 (1), 27-62, 2024 | 1 | 2024 |
| Development of an Online Holistic Standardized Recipe: A Design Science Approach D Silvestre, M Serra, CM Afonso, E Pinto, CM de Almeida Sustainability 14 (9), 5330, 2022 | 1 | 2022 |
| ENOTURISMO SUSTENTÁVEL NO ALGARVE: UM ESTUDO SOBRE AS PERCEÇÕES DOS AGENTES ECONÓMICOS J Costa, M Serra, N António THIJ – Tourism and Hospitality International Journal 21 (33ª), 125-150, 2023 | | 2023 |
| Development of an Online Holistic Standardized Recipe: A Design Science Approach. Sustainability 2022, 14, 5330 D Silvestre, M Serra, CM Afonso, E Pinto, CM de Almeida s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2022 | | 2022 |
| Analysis of the menu of a charcoal grill restaurant-a case study. D Silvestre, M Serra, CM Afonso | | 2021 |
| The importance of gastronomic heritage in journalistic periodicals–the case of the algarve (portugal) between 19th and 20th cent (1850-1950) C Afonso, CHN Henriques, M Serra Journal of Tourism and Heritage Research 4 (2), 261-281, 2021 | | 2021 |
| Análise do menu de um restaurante de grelhados no carvão–Um estudo de caso D Silvestre, M Serra, CM Afonso Tourism and Hospitality International Journal 17 (1), 114-137, 2021 | | 2021 |
| Promoting Sustainability through Regional Food and Wine Pairing. Sustainability 2021, 13, 13759 M Serra, N Antonio, C Henriques, CM Afonso s Note: MDPI stays neu-tral with regard to jurisdictional claims in …, 2021 | | 2021 |
| Desenvolvimento de questionários de Delphi em Tempo Real no LimeSurvey: uma abordagem Design Science Research Real-Time Delphi questionnaire development at LimeSurvey: a Design … CM Afonso, M Serra, CM Almeida, N António | | 2021 |
| Produtores de vinho do Algarve no Facebook: oportunidades e desafios CM Borralho, N António, M Serra, CM Afonso Produtores de vinho do Algarve no Facebook: oportunidades e desafios, 134-135, 2019 | | 2019 |
| Healthy, Tasty and Sustainable Mediterranean Food. UMAMI Taste and Polyphenols L Galego, M Serra, MA Rodrigues INCREaSE: Proceedings of the 1st International Congress on Engineering and …, 2018 | | 2018 |
| "Yield Management na Restauração baseado na perspetiva “Early bird” e “Night owl”: uma análise do evento gastronómico “Rota de Tapas” em Faro CH Serra, M. A. D., Alcoforado, E., Guerreiro, A. J., & Rassal Hotelaria e Restauração: Estratégias versus experiências, 263-278, 2018 | | 2018 |
| Relação Enogastronómica Regional Algarvia-Uma perspetiva do conhecimento com base nas redes sociais M Serra Universidade do Algarve, 2017 | | 2017 |
Carlos Miguel AfonsoProfessor Adjunto da Universidade do Algarve, CITURVahvistettu sähköpostiosoite verkkotunnuksessa ualg.pt
