publicações selecionadas
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artigo de revista
- The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread. Journal of Food Measurement and Characterization. 2023
- Quality assessment of Portuguese monofloral honeys. Physicochemical parameters as tools in botanical source differentiation. Food Research International. 2022
- Assessment of Bioactive Compounds under Simulated Gastrointestinal Digestion of Bee Pollen and Bee Bread: Bioaccessibility and Antioxidant Activity. Antioxidants. 2021
- Portuguese monofloral honeys. Physicochemical parameters as tools in botanical source differentiation 2021
- Flavonoid composition and antitumour activity of bee bread collected in Northeast Portugal 2017
- Potentialities of Beebread as a food supplement and source of nutraceuticals: botanical origin, nutritional composition and antioxidant activity. Journal of Apicultural Research. 2017
- A voltammetric tool for the evaluation of propolis antioxidant activity 2016
- Phenolic quantification and botanical origin of Portuguese propolis. Food Research International. 2013
- Avaliação dos parâmetros físico-químicos do pão de abelha . Libro de atas de II Congresso Ibérico de Apicultura. 2012
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artigo de conferência
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documento
- Melissopalynology review: a proposal to improve pollen criteria in the identification of monofloral honeys 2024
- Development of energy bars with bee pollen and bee bread 2021
- Nutritional value and antioxidante activity od bee pollen submitted to diferente preservation techniques 2021
- Physico-Chemical evaluation of Algerian Honeys Eucalyptus, Jujube, Spurge and Multifloral 2021
- Physico-Chemical evaluation of Algerian Honeys, Rosemary, Tamarisk, Thistle and Multifloral 2021
- Análise nutricional dos suplementos alimentares comerciais para abelhas e o seu impacto na longevidade das abelhas 2019
- Avaliação da qualidade de suplementos alimentares comerciais para abelhas: perfil em ácidos gordos e aminoácidos 2019
- Bee pollen nutritional value and microbiological stability: influence of preservation techniques 2019
- Nutritional and palynological screening of bee pollen from diferente regions of Portugal 2019
- Preservatioon techniques and their impacto n bee pollen chemical and microbiological composition 2019
- Quality evaluation of honeybee food supplements marketed in Protugal and its impact in honeybee´s longevity 2019
- The impact of preservation techniques on bee pollen nutritional value, microbiological stability, and antioxidante properties 2019
- A alimentação artificial para abelhas: rastreio de qualidade, digestibilidade e impacto nas colônias 2017
- Avaliação do perfil em açúcares do mel de urze (Erica spp.) comercial português 2017
- O conteúdo em minerais no mel de rosmaninho Português 2017
- Valorização do mel de urze (Erica spp.) português: Caracterização físico-química e avaliação da atividade antioxidante 2017
- A recolha de pólen e o impacto na produção de mel na região de Trás-os-Montes e Alto Douro 2016
- Impacto da proveniência da abelha na qualidade da própolis 2016
- LC/DAD/ESI_MSn phenolic profile as a tool for quality assessment of Portuguese lavander honeys 2016
- Monitoring honeybee drone larvae volatile emissions through headspace SPME/GC-MS methodology 2016
- Chemical properties of Portuguese lavender honey. 2015
- Antioxidant activity of Portuguese Bee bread 2013
- Avaliação de parâmetros físico-quimicos do pão de abelha 2012
- Phenolic contente of bee bread from Northeast of Portugal 2012