publicações selecionadas
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capítulo de livro
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- Incorporating Chestnut Flower Extract into Flavoured Water for Functional Enrichment: Evaluating Bioactive Potential and Stability 2023
- Chromatographic profile of free sugars in fruits from five different varieties of Ficus carica L. 2022
- Fig (Ficus carica L.) biowaste as a source of organic acids for the food industry 2022
- Fig (Ficus carica L.) biowaste as sources of phenolic compounds for the food and pharmaceutical industry 2022
- A Sustainable Integrated Project to Recover Bioactive Molecules from Fig Production Residue 2022
- Fig Tree Leaves as Natural Food Preservatives 2022
- Virtual screening of a livrary of natural compounds against COX-2 protein 2022
- A chromatographic study offive varieties for its valorization 2022
- Chromatographic profileof free sugars in fruits from five different varieties of Ficus carica L. 2022
- Fig (Ficus carica L.) bioresidues as sources of bioactive compounds and natural pigments for the food industry 2022
- Fig (Ficus carica L.) biowaste as a source of organic acids for thefood industry 2022
- Fig (Ficus carica L.) fruit bioresidues as sources of bioactive compounds for the food industry 2022
- Fig (Ficus carica L.)biowaste as sources of phenolic compounds for the food and pharmaceutical industry 2022
- Optimization of total phenolic content offig obtained through Response Surface Methodology 2022
- Synergistic aspects between biotechnologyand computer science 2022
- Virtual screening of medicinal compounds present in mushrooms as potentialtyrosinase inhibitors 2022
- Antimicrobial and cytotoxic activity of Amaranthaceae famyly extract:sourceof new antibiotics and anticancer treatments 2021
- In silico evaluation of a library of natural compoundsidentified in mushrooms as potential inhibitors of proteins associated to breastcancer: PPAR¿, aromatase, and 17-HSD1 2021
- Virtual screening of alibrary of natural compounds against COX-2 protein 2019