publicações selecionadas
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artigo de revista
- Nutritional, Chemical, Antioxidant and Antibacterial Screening of Astragalus cicer L. and Astragalus glycyphyllos L. Different Morphological Parts. Foods. 2025
- Investigating bioactive compounds in apple pomace: Potential to develop high added-value products from an industrial surplus. Food Bioscience. 2025
- Closing the loop: exploring apple pomace as a source of bioactive compounds in the framework of circular economy. Sustainable Food Technology. 2024
- Foliar application of biostimulants improves nutritional and bioactive quality of walnuts. Journal of the Science of Food and Agriculture. 2024
- Physical, Nutritional, and Chemical Profile of Innovative Bakery Products. Austin Journal of Nutrition and Food sciences. 2023
- Comparative analysis of electrospun PNIPAAm blends with some biodegradable polymers. Revista Materia. 2022
- Effect of Plant Biostimulants on Nutritional and Chemical Profiles of Almond and Hazelnut. Applied Sciences. 2021
- Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds. Molecules. 2021
- Caracterização e avaliação do comportamento termorresponsivo de fibras de Ecovio®/ PNIPAAm eletrofiadas. Matéria (Rio de Janeiro). 2020
- Characterization of novel thermoresponsive poly(butylene adipate-co-terephthalate)/poly(N-isopropylacrylamide) electrospun fibers. Polymer Bulletin. 2019
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artigo de conferência
- Bread freezing as a new alternative to consumption 2022
- Comparative analysis of the chemical composition of different Portuguese bread 2022
- The potential of aromatic extracts to enhance the sensory perception of bread 2022
- Natural ingredients obtained from Brassica Oleracea L. waste 2022
- Plants from Lamiaceae family as a source of essential oils with bioactive properties 2021
- Effect of plant biostimulants on nutritional and chemical profiles of almond [Prunus dulcis (Miller) D. A. Webb] fruit and potential application in functional foods 2021
- Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods 2021
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capítulo de livro
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teses
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documento
- A Jornada da Maçã: da origem ao aproveitamento sustentável 2025
- Valorization of apple pomace as a green source of prebiotics 2025
- Sustainable use of apple pomace as a new functional ingredient due to its enhanced antioxidant and prebiotic properties 2024
- Apple Pomace: Antioxidant and Prebiotic Potential 2024
- Apple pomace as a sustainable source of prebiotics 2024
- Bagaço de maçã como fonte sustentável de prebióticos 2024
- Employing apple pomace as a natural and functional ingredient for application in the food and nutraceutical industries 2023
- Recovery of phenolic compounds in the apple production chain following a circular approach 2023
- Turning apple pomace into high-added-value compounds for application in the food and nutraceutical industries 2023
- Investigação das propiedades nutricionais e bioativas do bagaço 2023
- Investigação das propriedades nutricionais e bioativas do bagaço de maçã 2023
- Recuperação de compostos fenólicos da cadeia de produção de maçã: uma perspetiva circular 2023
- EXPLORING THE CHEMICAL AND NUTRITIONAL PROFILE OF MAIZE (Zea mays L.) CULTIVATED WITH BIOSTIMULANTS 2023
- Nutritional and antioxidant potential of soybean (Glycine max) by-products: An evaluation study 2023
- Investigating the bioactive properties of apple pomace: unlocking its potential 2023
- Caracterização do perfil químico e nutricional do milho cultivado com bioestimulantes (Zea mays L.) 2023
- Exploração do bagaço de maçã como fonte de compostos bioativos 2023
- The use of natural edible coatings to preserve chestnuts 2023
- Natural Coating Formulations to Preserve Chestnuts 2023
- Use of plant biostimulants in the cultivation of walnuts (Juglans regia L.) and their impact on the chemical profile of the fruits 2022
- Efeito de bioestimulantes vegetais nos perfis nutricionais e químicos de Corylus avellana L. (avelã) 2022
- Efeito de bioestimulantes vegetais nos perfis nutricionais e químicos de amêndoa [Prunus dulcis (Miller) D. A. Webb] 2022
- Application of edible coating for chestnut preservation 2022
- Application of edible coatings for chestnut preservation 2022
- Development of innovative bakery products: bread with different types of flour 2022
- Breads enriched with different flours: a new solution for healthier diets 2021
- Panes Enriquecidos con diferentes Harinas: una Nueva Solución Para Dietas más Saludables 2021
- Avaliação das propriedades fitoquímicas de Prunus dulcis (amêndoa) e Corylus avellana (avelã) submetidas a diferentes tipos de bioestimulação 2019
- Eletrofiação de blendas de PNIPAAm com polímeros biodegradáveis 2019
- Avaliação da atividade hipocolesterolémica de extratos de matrizes naturais 2019
- Eletrofiação de blendas de PNIPAAm com polímeros biodegradáveis. 2019
- Efeito da temperatura na molhabilidade de fibras de blendas de Ecovio®/PNIPAAm eletrofiadas 2018
- Análise comparativa de fibras de blendas de PBAT/PNIPAAm e de Ecovio®/PNIPAAm eletrofiadas a partir de PNIPAAm com diferentes massas molares. 2018
- Análise morfológica e de molhabilidade de fibras de blendas de Ecovio®/PNIPAAm eletrofiadas 2018
- Avaliação da molhabilidade de fibras de blendas de Ecovio®/PNIPAAm eletrofiadas a partir de PNIPAAm com diferentes massas molares. 2018
- Caracterização de fibras de blendas de PBAT/PNIPAAm eletrofiadas por meio de medidas de molhabilidade: Efeito da temperatura. 2017
- CARACTERIZAÇÃO DE FIBRAS DE BLENDAS DE PBAT/PNIPAAm ELETROFIADAS POR MEIO DE MEDIDAS DE MOLHABILIDADE: EFEITO DA TEMPERATURA 2017