publicações selecionadas
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artigo de revista
- Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients. Food Bioscience. 2023
- Reuse of fruits and vegetables biowaste for sustainable development of natural ingredientes. Food Bioscience. 2023
- Sustainable valorization of apple waste in a biorefinery: a bibliometric analysis. Biofuels, Bioproducts and Biorefining. 2022
- Integration of Subcritical Water and Enzymatic Hydrolysis to Obtain Fermentable Sugars and Second-Generation Ethanol from Sugarcane Straw. BioEnergy Research. 2021
- Subcritical water hydrolysis pretreatment of sugarcane bagasse to produce second generation ethanol. Journal of Supercritical Fluids. 2020
- Optimization and characterization of vinegar produced from rice bran. Food Science and Technology (Brazil). 2020
- Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal. Innovative Food Science & Emerging Technologies. 2017
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artigo de conferência
- Caracterização dos resíduos de Brassica oleracea L. para obtenção de um potencial ingrediente natural 2022
- Natural ingredients obtained from Brassica Oleracea L. waste 2022
- Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient 2022
- Non-conventional edible plants: Tradescantia zebrina bosse and Althernanthera brasiliana L. 2022
- Plantas condimentares do género Thymus como uma alternativa natural para conservação de alimentos 2022
- Perfil enzimático de leveduras isoladas durante o processamento de azeitonas de mesa da cultivar Negrinha de Freixo 2020
- Antioxidant activity of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal 2016
- Antioxidant activity of indigenous yeasts isolated during the fermentation oftabíe otïves from Northeast of Portugal 2016
- Perfil enzimático de leveduras isoladas durante o processamento de azeitonas de mesa da cultivar Negrinha de Freixo 2016
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teses
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documento
- Chemical, nutritional and bioactive characterization of peach biowaste for industrial uses 2024
- Economia circular na indústria alimentar: aproveitamento e valorização do subproduto de carambola 2024
- Formulation of citrus flour with bioactive potential for industrial application 2024
- By-products of the food sector as a source of nutrients: the particular case of peach pomace resulting from the juice industry 2024
- FROM WASTE TO WORTH: ADDRESSING STRATEGIES TO VALUE ONION AND ZUCCHINI BY-PRODUCTS 2024
- Valorization of vegetables’ by-products as sources of bioactive compounds 2024
- Promoção de estratégias de sustentabilidade através da caracterização de subprodutos vegetais 2023
- Resíduo da extração de Cucurbita pepo L. como fonte promissora de fibras e proteínas 2023
- Thymus como uma alternativa natural para conservação de alimentos 2022
- Characterization of the biological residue Brassica Oleraceae L. to obtain a potential natural ingredient 2022
- Characterization of the biological residue Brassica Oleracea L. to obtain a potential natural ingredient 2022
- Natural ingredients obtained from Brassica oleracea L. waste. 2022
- Effect of Subcritical Water as a Pre-treatment for Sugar and Ethanol Industry Residues 2019
- FERMENTADO ACÉTICO DE FARELO DE ARROZ DESENGORDURADO COM CULTURA PADRÃO DE Acetobacter aceti 2015