selected publications
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document
- Turning apple pomace into high-added-value compounds for application in the food and nutraceutical industries 2023
- Melhorar o perfil nutricional de plantas e cogumelos através da biofortificação com selénio: Uma visão global 2023
- Investigating the bioactive properties of apple pomace: unlocking its potential 2023
- Proximate composition and free sugar and fatty acid profiles of Asian hornet larvae: An alternative food source? 2023
- Exploração do bagaço de maçã como fonte de compostos bioativos 2023
- HPLC-DAD-ESI/MS profiling of phytochemicals in Aesculus hippocastanum fruit 2022
- Mycorrhization and micropropagation of chestnut (Castanea sativa Mill.) seedlings as tools to obtain high added-value phenolic compounds 2022
- Phenolic compounds and bioactive properties of Ruscus aculeatus L.: na underexploited subshrub. 2022
- Phenolic and bioactive profile of Impatiens genus flowers in the search for a promising natural colourant with applicability in the food industry 2021
- Bioactive properties of Ruscus aculeatus L.: na underexploited subshrub 2021
- Development of semi-solid formulations containing extracts of Juglans regia L. leaves for topical application 2021
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journal article
- Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction. Sustainable Food Technology. 189-201. 2024