Regime jurídico do alojamento local: a problemática dos imóveis arrendados de particulares e dos respetivos rendimento não declarados

Dissertação de Mestrado, Fiscalidade, Escola Superior de Gestão, Hotelaria e Turismo, Universidade do Algarve, 2016

Traditional algarvian distillats and liqueurs historic scientific aspects

All the evidence indicates that distillation and liqueurs preparation began in Monchique mountain because this place was pointed as a possible capital of the oldest population of Algarve and an important Arabic village (Barreto, 1972: 19). It was possible to find lots of vestiges like the alembic produced by Arabic population near the X century (Telo, 1988: 77). Traditionally the Algarvian people produce the Arbutus unedo L., fig, carob, grape distillates. At the same time they produce liqueur-using maceration of parts of plants or fruits in some kinds of distillates. Most of the work about Algarvian distillates started by studying the basic compounds of Arbutus unedo spirits by gas chromatography (GC) and mass spectrometry (MS) as well as other physical-chemical properties. In a second phase aged distillates were studied by their phenolic compounds evolution using high resolution liquid chromatography (HPLC). Volatile compounds of traditional liqueurs were identified by head space micro extraction solid phase (HE-SPME) and also analysed by gas chromatography mass spectrometry (GC-MS) and when possible confirmed with standards. Total phenols were determined by Folin-Ciocalteur method. Flavenoids were studied by high performance liquid chromatography (HPLC). Sensorial analysis was also done in every drink studies. The results showed that the arbutus distillate doesn’t present a high level of methanol according to the current legislation. The excesses of acidity or ethyl acetate present normal values when the fermentation is well done (Galego, et al. 1995: 341; Galego, et al. 1995: 685). During the aging process, the colour of spirits tend to become darker, the colour changes occurred more rapidly in the arbutus spirits located in cellars with higher temperatures (Galego, et al. 2001: 432). In the sensory evaluation of samples aged during 12 months into 50 L medium toasting level oak wood barrels, panellists considered that samples of arbutus spirit had too much wood flavour and they were not able to detect the characteristic aroma of arbutus fruit (Galego, et al., 2001: 183). Differences in liqueurs were observed using HS-SPME-GC, HS-SPME-GC-MS or HPLC analysis and this observation was confirmed by a sensorial panel (Galego, et al. 2003: 60).

Os montes da serra de Tavira

The human occupation of the Tavira ridge is characterised by a network of small agglomerations of buildings (known as ‘montes’) belonging to the proprietors of lands around them. This way of organising places is, by and large, extensive to an important area of the schist mountains that stretch from Alentejo to Algarve, from the Guadiana river to the Atlantic Ocean. However, within the scope of that larger entity, the Tavira ridge appears as a sub-unit with traits of its own, which may be attributed not only to biophysical conditions, but also to the historical circumstances associated to the settlement of the territory. This particular ridge, which was confined to the perimeter of the Tavira municipality during the days of the Old Regime, has been more densely populated, due to its lack of interior hierarchisation, unlike what happens in neighbouring sub-units, both in terms of agglomeration sizes and of the property system itself. The traditional architecture of these areas was usually reduced to the bare essentials, reflecting the adverse conditions that generally surrounded the local economies. As can easily be gleaned from the plans shown here, the groupings of edifices that define the ridge’s settlement are largely characterised by the aggregation of buildings belonging to various owners, often intent on achieving a prominent position in the landscape.

A Economia agrária do Algarve, na transição do Antigo Regime para o Liberalismo (1750-1836)

Artigo científico sobre a economia agrária do Algarve, desde o Pombalismo a Setembrismo, publicado na revista «ESTUDOS III», editada pela Universidade do Algarve, em 2009.

Ascensão e decadência de Tavira no antigo regime

Artigo sobre as causas da decadência da cidade de Tavira a partir do séc. XVII até ao séc. XIX.

Duas casas nobres do antigo regime em Loulé

A presente dissertação pretende aprofundar o conhecimento da casa nobre do Algarve e de Loulé em particular, inserida num contexto nacional de produção artística do antigo regime. Propõe uma abordagem que, para além da identificação e interpretação dos edifícios ainda existentes na região, incide sobre dois estudos de casos apresentados de forma monográfica. Desenvolve-se em torno das questões da encomenda enquanto imagem histórico-social, autoria, formalização de fachadas, distribuição funcional do espaço interior e contexto urbano, buscando a génese formal, numa tentativa de confirmação da sua raiz de filiação erudita.

A talha no Algarve durante o Antigo Regime

Tese de Doutoramento, História da Arte Moderna, Unidade de Ciências Exactas e Humanas, Universidade do Algarve, 1999

A importância da gastronomia na experiência turística: o caso do Algarve

Dissertação de mestrado em Turismo e Culturas Urbanas, Escola Superior de Gestão, Hotelaria e Turismo, Universidade do do Algarve, 2016

A influência da batimetria no regime de impacte de tempestades. Estudo de um caso prático com recurso a SIG

Dissertação de Mestrado, Geomática – Ramo de Ciências da Informação Geográfica, Faculdade de Ciências e Tecnologia, Instituto Superior de Engenharia, Universidade do Algarve, 2015