publicações selecionadas
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artigo de revista
- Valorization of natural resources - development of a functional plant-based beverage. Food Chemistry. 2025
- Effects of a Cyperus esculentus L. plant-based beverage on FVB/n female mice. Food and Chemical Toxicology. 2024
- Development and characterisation of gluten-free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach. International Journal of Food Science. 2024
- Nutraceuticals and Dietary Supplements: Balancing out the Pros and Cons. Food & Function. 2024
- Cistus, Acacia, and Lemon verbena Valorization through Response Surface Methodology: Optimization Studies and Potential Application in the Pharmaceutical and Nutraceutical Industries. Pharmaceuticals. 2024
- Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese. Food & Function. 2023
- Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology. Chemosensors. 2022
- Improving the physicochemical properties of a traditional Portuguese cake - "económicos" with chestnut flour. Food & Function. 2022
- Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods. 2021
- Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens. Antioxidants. 2020
- Ocimum basilicum var. Purpurascens leaves (red rubin basil): A source of bioactive compounds and natural pigments for the food industry. Food & Function. 2019
- Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens. Molecules. 2019
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artigo de conferência
- Valorização de biorresíduos da produção de sumo de laranja: Extração de ácido cítrico 2022
- Adansonia digitata L. (mukua): Um possível alimento funcional 2022
- Applying Response Surface Methodology to Phenolic Compounds from Arbutus unedo: Case Studies with Ultrasound and Dynamic Maceration Extraction 2022
- Fruit of Adansonia digitata L. (mukua): a promising source of molecules for nutraceutical application 2022
- Tradicional cake “Económico” with chestnut flour – nutritional and chemical properties 2022
- Novel Incorporation of Red-Stage Haematococcus pluvialis Wet Paste as a Colourant and Enhancer of the Organoleptic and Functional Properties of Filloas ¿. Biology and Life Sciences Forum. 2021
- Recovering citric acid from orange juice production residues 2021
- Nutraceutical formulations: Addition of natural ingredients as preservatives 2021
- Plant-based beverages as sources of nutrients 2021
- Development of Natural Hypocholesterolemic Agents: Application in Cottage Cheese 2021
- Económicos” cakes strengthened with chestnut: effects on texture and color 2021
- Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake. XV Encontro de Química dos Alimentos. Madeira 2021
- Influence of natural preservatives on the bioactivity and stability of a nutraceutical formulation 2021
- Natural food preservatives: application of rosemary, basil, and sage in yogurts as a viable alternative to artificial ones, using sustainable, low cost and efficient process 2021
- Nutritional and chemical characterization of the fruit of Adansonia digitata L. 2021
- Nutritional enrichment of "Económicos" through the incorporation of chestnut flour 2021
- Optimization of the ultrasound-assisted extraction process to obtain a citric acid-rich extract from citrus peels 2021
- Optimization of citric acid extraction from citrus peels 2020
- Perfil físico e estabilidade de fiambres conservados com um revestimento natural 2020
- Chemical Profile of Nutraceutical Formulations with Natural Preservatives. 11th Encontro Nacional de Cromatografia. 2019
- Desenvolvimento e Aplicação de um Revestimento Conservante Natural para Fiambres; Perfil Físico-Químico e Estabilidade 2019
- Dragon fruits as an alternative source of colorants: evaluation of antibacterial activity and colouring capacity 2019
- Evaluation of the antibacterial activity and colouring capacity of two Hylocereus spp. Epicarps 2019
- Ingredientes naturais como agentes conservantes: Aplicação em formulações nutracêuticas 2019
- Otimização do processo de extração utilizando folhas de Ocimum basilicum var. purpurascens para a obtenção de um ingrediente corante 2019
- Caracterização do perfil fenólico de Ocimum basílícum var. purpurascens e avaliação do seu potencial bioativo 2018
- Caraterização química e nutricional de uma espécie de elevado interesse na indústria alimentar: Ocimum basílicum var. purpurascens 2018
- Lunch eating habits in Portuguese college students considering the location of meal. INFAD. Revista científica internacional de psicología educativa y evolutiva de la infancia, adolescencia, mayores y discapacidad.. 2014
- Pequeno-almoço - relação entre o consumo alimentar e o local da refeição 2014
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capítulo de livro
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poster de conferência
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teses
- Tools to develop dairy ingredients: bioactive and preservative purposes 2021
- Ocimum basilicum var. purpurascens: uma fonte de compostos bioativos e pigmentos naturais de interesse para a indústria alimentar 2018
- Aumentar a solubilidade de compostos hidrofóbicos, aplicados na terapia do cancro, utilizando ß-ciclodextrinas 2016
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documento
- Suplementos alimentares 2025
- Bebidas vegetais, uma alternativa sustentável? 2024
- Up-to-date and comprehensive data on the evolving consumption patterns of energy drinks: in search of a nutrigenomics approach 2024
- Chestnut ‘Terra Fria’ PDO: Suitable Ingredient for Innovative Products 2024
- Enhancing invasive species value through phenolic compounds extraction for pharmaceuticals applications - optimization through Response Surface Methodology 2024
- Lemon verbena as a source of phenolic compounds with nutraceutical application: Optimization of extraction through Response Surface Methodology 2024
- Mushroom bio-waste as a source of high-value molecules – ergosterol recovery 2024
- Development of an alternative flour using residues resulting from the process of a plantbased beverage 2024
- Desperdício alimentar 2024
- Desperdício alimentar: Estratégias para a sua minimização 2023
- Estratégias para a sua minimização (FOOD WASTE ¿ STRATEGIES FOR ITS MINIMISATION). 2023
- Incorporação de farinha de castanha no produto de pastelaria "económico" 2022
- Incorporação de farinha de castanha no produto de pastelaria “económico” 2022
- Increasing nutritional and bioactive properties of "Económicos" with chestnut flour 2022
- Incresing nutritional and bioactive properties of “Económicos” with chestnut flour. 2022
- TRADICIONAL CAKE ¿ECONÓMICO" WITH CHESTNUT FLOUR ¿ NUTRITIONAL AND CHEMICAL PROPERTIES 2022
- Tradicional cake "Económico" with chestnut flour - nutritional and chemical properties 2022
- Incorporação de farinha de castanha no produto de pastelaria ¿económico¿ 2022
- Optimization of citric acid extraction from lime peels using response surface methodology. 2022
- TRADICIONAL CAKE “ECONÓMICO" WITH CHESTNUT FLOUR – NUTRITIONAL AND CHEMICAL PROPERTIES 2022
- TRADITIONAL PORTUGUESE PASTRY CAKES ENRICHED WITH CHESTNUT FLOUR: EFFECTS ON NUTRITIONAL AND PHYSICAL PROFILES 2021
- "Económicos" cakes strengthened with chestnut flour: effects on texture and color 2021
- Antioxidant activity of a newly developed biopolymer-based coating 2021
- Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake - "Económico” 2021
- Natural food preservatives: application of rosemary, basil and sage in yogurts as aviable alternative to artificial ones, using sustainable, low cost and efficient processes 2021
- Plant-based beverages as sources of nutrientes 2021
- ¿Económicos¿ cakes strengthened with chestnut: effects on texture and color 2021
- “Económicos” cakes strengthened with chestnut: effects on texture and color 2021
- Chemical profile of Nutraceutical formulations with natural preservatives 2020
- Chemical Profile of Nutraceutical Formulations with Natural Preservatives. 2019
- Aplicação de conservantes naturais em formulações nutracêuticas 2019
- Perfil físico e estabilidade de fiambres conservados com um revestimento natural 2019
- Ingredientes naturais como agentes conservantes: aplicação em formulações nutracêuticas. 2019
- Desenvolvimento e Aplicação de um Revestimento Conservante Natural para Fiambres; Perfil Físico-Químico e Estabilidade. 2019
- Evaluation of the antibacterial activity and colouring capacity of two Hylocereus spp. Epicarps. ps 2019
- Optimization of the extraction of colouring agents from leaves of Ocimum basilicum var. purpurascens 2019
- Otimização do processo de extração utilizando folhas de Ocinum basilicum var purpurascens para a obtenção de um ingrediente corante 2019
- Physicochemical profile and stability of ham wrapped in an edible coating 2019
- Characterization of the phenolic profile of Ocimum basilicum var. purpurascens and evaluation of their bioactive potential 2018
- Chemical and nutritional characterization of a species of high interest in the food industry: Ocimum basilicum var. purpurascens. 2018