publicações selecionadas
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artigo de conferência
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- Chestnut By-Product Valorisation for Innovative Emulsions 2025
- Chestnut Burrs: A Cellulose Source for Stabilising Pickering Emulsions 2025
- Advancing Innovative Food Products Development Through Pickering Emulsions 2024
- Valorisation Of Chestnut By-Products To Produce Innovative Emulsions 2024
- Development of sustainable emulsions using extracted cellulose from chestnut by-products 2024
- Improving a-tocopherol extraction from Moringa oleifera L. leaves using SFE-CO2 2023
- Obtaining a-tocopherol enriched extracts from Moringa oleifera L. leaves 2023
- Biovalorization of agricultural by-products obtained through green-extration methodology 2023
- Hydroxyapatite Pickering emulsions loaded with olive leaf extract as an innovative alternative to traditional mayonnaise-lie food sauces 2023
- Green and stabilised Moringa oleifera L. ingredients for cosmetic form 2022
- The potential of Rosmarinus officinalis L. extracts obtained through green methodologies to enhance bread organoleptic properties 2022
- Solubility of Moringa oleifera L. seed in SFE-CO2: a response surface methodology analysis 2022
- CO2 terpene extracts and odour profile of Prunus dulcis, Corylus avellana and Juglans regia L. species to use as food ingredients 2021
- Evaluation of surfactants of thyme oil microcapsules prepared by coacervation. 2010
- Technologies for producing microcapsules with added value 2009