Artigos científicos

Participação em órgãos editoriais de revistas científicas

• Membro da Comissão Editorial do Jornal científico Cultural Landscape Insights, Guinness Press, Estados Unidos da América, ISSN 2995-6129 (2023-2025).

Revisão e arbitragem de artigos científicos

• International Journal of Gastronomy and Food Science (2025-presente)
• Frontiers in Political Science (2025 – presente)
• Journal of Food Composition and Analysis (2025-presente)
• IGI Global (2024 – presente)
• Revista Turismo & Desenvolvimento (2023 – presente)

Prefácios de livros

• Cabral, Ó. (2025), Sesimbra senta-se à mesa da República in A que sabe Sesimbra?, Gomes, Maria (Coord.), Junta de Freguesia do Castelo (Sesimbra), Sesimbra, ISBN 9789893384169, pp. 7-9

• Cabral, Ó. (coord) (2024), Graciela: a contemporary cook with a flavors memory, in Colheita de Memórias Macedo, Graciela (autor). Casa das Letras, Lisboa, ISBN 9789895812295, p. 7

Artigos científicos publicados (com arbitragem científica)

• Cabral, Ó., Lavrador, L., Orduna, P., Moreira, R. (2025). Power for dinner. Culinary diplomacy and geopolitical aspects in Portuguese diplomatic tables (1910–2023). Frontiers in Political Science (Q1 SJR). https://doi.org/10.3389/fpos.2025.1669350 (in press)

• Vukolić, D., Gajić, T., Cabral, Ó., Dávid, L., Knežević, S. (2025), Revolutionizing the Hospitality Industry: The Impact of AI Technologies on Efficient Food Management and Reduction of Food Waste, Journal of Tourism Futures (Q1 JCR), https://doi.org/10.1108/JTF-02-2025-0033

• Cabral, Ó., Lavrador, L., Orduna, P., Moreira, R., (2025). Gastronomy and paradiplomacy. The case of Portuguese Gastronomic Confraternities, International Journal of Gastronomy and Food Science (Q1 SJR). Vol. 42, December 2025. 101292, pp. 1-19. https://doi.org/10.1016/j.ijgfs.2025.101292

• Cabral, Ó., Lavrador, L., Orduna, P., Moreira, R., (2025). Republican gastronomy. Portuguese diplomatic meals as a channel to promote Portuguese gastronomy. International Journal of Gastronomy and Food Science (Q1 SJR). Vol. 41, Setembro 2025. 101273, pp. 1-18. https://doi.org/10.1016/j.ijgfs.2025.101273  

• Cabral, Ó., Lavrador, L., Orduna, P. Fernandes, J., Torre, C., Vaquinhas, M., Moreira, R. (2025), Portuguese fumeiro and enchidos as a gastrodiplomacy resource: an incompatibility between gastronomic promotion and public health?, International Journal of Gastronomy and Food Science (Q1 SJR), vol. 40, Junho 2025, 101182. https://doi.org/10.1016/j.ijgfs.2025.101182

• Cabral, Ó., Lavrador, L., Orduna, P., Moreira, R. (2024). Gastronomy as a diplomatic tool: A systematic literature review. International Journal of Gastronomy and Food Science (Q1 SJR), Vol. 38, Dezembro de 2024, 101072, pp. 1-18. https://doi.org/10.1016/j.ijgfs.2024.101072

• Cabral, Ó., Lavrador, L., Orduna, P., Moreira, R. (2024), From the kitchen to the embassy: a rapid review of gastronomic approaches in diplomacy, Place Branding and Public Diplomacy. https://doi.org/10.1057/s41254-024-00363-4

• Cabral, Ó., Correia, J., Ramos, E., Moreira, R. (2024), Tabernas na região da Serra da Estrela: uma oportunidade para o turismo gastronómico e para o turismo rural?, Jornal Turismo & Desenvolvimento (Q3, SJR), v. 45, pp. 131-147. https://doi.org/10.34624/rtd.v45i0.33046

• Cabral, Ó. & Ramos, E. (2024), Hábitos alimentares quotidianos na Serra da Estrela, alimentação específica dos pastores, produtos locais e restaurantes. Cadernos de Geografia (Q4, JCR), v. 49, pp. 91-103.  https://doi.org/10.14195/0871-1623_49_7

• Cabral, Ó., Orduna, P., Moreira, R. (2024). A participant observation methodology to analyse social functions, gender, class, and gastronomic practices in food-centric organisations: From the Gastronomic Societies in San Sebastián to the world. International Journal of Gastronomy and Food Science (Q1 SJR), Vol. 35. Março 2024. 100845, pp. 1-8. https://doi.org/10.1016/j.ijgfs.2023.100845

• Cabral, Ó. & Galego, L. (2024), On the alchemy of cooking with ashes: an exploratory review on global practices and a Portuguese perspective provided by cookbooks and vernacular cuisine, Nutrition&Food Science International Journal, 13(1), pp. 1-10. https://doi.org/10.19080/NFSIJ.2024.13.555854

• Cabral, Ó. & Galego; L. (2024), “Milhos aferventados” from the Algarve: an historical, culinary, and biochemical interdisciplinary approach on a regional dish, International Journal of Gastronomy and Food Sciences (Q1 SJR), vol. 35, pp. 1-8. https://doi.org/10.1016/j.ijgfs.2023.100866

• Cabral, Ó. & Ramos, E. (2023), The “pêra passa” in Serra da Estrela: from shepherds’ food tonic to an endangered gastronomic product?, Journal of Tourism Heritage Research, 6(2), pp. 27-43. https://www.jthr.es/index.php/journal/article/view/461

Papers em Conferência

• Cabral, Ó., Ferreira, L., Dias, G. (2016). Adoption of reverse auctions in public e-procurement: The case of Portugal. 2016 11th Iberian Conference on Information Systems and Technologies (CISTI). 15-18 Junho 2016. Las Palmas de Gran Canaria. pp. 576-580. https://doi.org/10.1109/CISTI.2016.7521405