publicações selecionadas
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artigo de revista
- Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties. Applied Sciences. 2024
- Powdered Foods: Structure, Processing, and Challenges: A Review. Applied Sciences. 2023
- Polyphenol Composition by HPLC-DAD-(ESI-)MS/MS and Bioactivities of Extracts from Grape Agri-Food Wastes. Molecules. 2023
- Fermented food/beverage and health: current perspectives. Rendiconti Lincei. Scienze Fisiche e Naturali. 2022
- Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability. Sustainability. 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
- Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. Foods. 2021
- Antimicrobial Activity of Aqueous Plant Extracts as Potential Natural Additives. Proceedings. 2020
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artigo de conferência
- Traditional breads prepared with Portuguese thermal mineral waters: effects on centesimal and mineral composition 2022
- A breakthrough on bread formulation: Natural mineral water as a novel functional ingredient 2022
- Development of statin-like and ergosterol enriched extracts from mushrooms bioresidues 2022
- Tradicional cake “Económico” with chestnut flour – nutritional and chemical properties 2022
- Physical properties of 29 colored potato varieties 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
- 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
- Natural food preservatives: application of rosemary, lemon balm and oregano extracts in chocolate muffins 2021
- Nutritional enrichment of "Económicos" through the incorporation of chestnut flour 2021
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capítulo de livro
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poster de conferência
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teses
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documento
- Extraction optimization of ergosterol from Pleurotus ostreatus Bioresidues: envisaging the recovery of natural hypocholesterolemic agents 2025
- Ultrasound-Assisted Extraction of Statins from Pleurotus ostreatus Bioresidues: A Sustainable Approach to Health promotion 2025
- OPTIMIZATION O FULTRASOUND-ASSISTED EXTRACTION OF HYPOCHOLESTEROLEMIC COMPOUNDS FROM AGARICUS BISPORUS BY-PRODUCTS 2025
- Obtenção de estatinas e ergosterol de bio-resíduos de Agaricus bisporus: extração convencional vs emergente 2024
- Stability studies of chestnut flower based ingredients prospecting incorporation into beverages 2023
- Uso de sulfitos como agentes conservantes na indústria alimentar: Benefícios, Efeitos Adversos e Possíveis Alternativas Naturais 2023
- Uso de sulfitos como agentes conservantes na indústria alimentar ¿ Benefícios, efeitos adversos e possíveis alternativas naturais 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
- Circular Economy in the Baking Industry 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
- 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
- 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
- ¿Económicos¿ cakes strengthened with chestnut: effects on texture and color 2021
- “Económicos” cakes strengthened with chestnut: effects on texture and color 2021
- Efficacy, Sustainability and Safety of Natural Food Preservatives: A Study on Muffins Preserved with Plant Extract 2020
- Avaliação da extração de compostos antioxidantes na polpa de buriti (Mauritia flexuosa) 2018