publicações selecionadas
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artigo de revista
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artigo de conferência
- Integrative and sustainable strategy for the valorization of pumpkin by-products 2023
- Caracterização cromatográfica de compostos bioativos obtidos a partir de casca, sementes e fibras remanescentes do aproveitamento industrial da polpa de abóbora 2022
- Caracterização fenólica (HPLC-DAD-ESI/MS) e bioativa de extratos ricos em moléculas conservantes 2022
- Food preservative extracts from pumpkin by-products 2022
- Recuperação de subprodutos da indústria alimentar para extração otimizada de compostos fenólicos 2022
- Extracción de clorofilas a partir de subproductos de Solanum lycopersicum var. cerasiforme 2022
- Natural compounds with preservative capacity obtained from by-products of pumpkin industrial processing 2022
- Desenvolvimento de corantes naturais alternativos à base de extratos ricos em clorofilas obtidos a partir de partes aéreas de cenoura 2022
- Evaluation of the potential preservative capacity of pumpkin (Cucurbita maxima Duchesne) by-products 2022
- Effects of the fertilization system on the chemical profile of Ribes rubrum L. 2022
- Nutritional and chemical study of the fruits of Rubus fruticosus L. var. 'Triple Crown' as a food source with high antioxidant capacity 2022
- Nutritional quality of mealworm (Tenebrio molitor) oil obtained by extrusion 2022
- The identification of preservative compounds from pumpkin fruit peel for the development of a fruit pulp product 2022
- Bio-based hybrid molecules for coloring and preservative purposes 2022
- “Pingo de Mel” fig as a rich source of phytochemicals with antioxidant and antimicrobial properties 2022
- Nutritional and chemical study of strawberries and raspberries grown in the north of Portugal 2021
- Pumpkin bioresidues as sources of bioactive compounds for food application 2021
- Blueberry Bagasse, a Bioactive Residue to Be Included in New Food Products 2021
- Extraction of Chlorophylls from Bioresidues of Daucus Carota L. (Carrots) Aerial Parts for Food Colorants Development 2021
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capítulo de livro
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poster de conferência
- Valorização de cascas, sementes e fibras de abóbora no desenvolvimento de extratos bioativos para aplicação alimentar 2022
- Coloring extracts from chlorophyll-based biowaste 2022
- Food industry by-products applied as pumpkin-based foodstuff preservatives 2022
- Natural pigments with high antioxidant capacity, an alternative solution for food industry 2022
- Compostos bioativos de bio resíduos de abóbora para aplicação em alimentos 2021
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documento
- Produção sustentável de cogumelos de montesinho para o desenvolvimento de produtos alimentares inovadores 2024
- Pigmentos naturales bioactivos: Avances significativos para la industria alimentaria 2023
- Incorporation of pumpkin peel extract into a pumpkin pulp formulation as a natural preservative 2023
- Potencial de Pigmentos Naturais Bioativos: Técnicas de Extração Convencionais e Não Convencionais, Métodos de Estabilização e Aplicações na Indústria Alimentar. 2023
- Identificação e otimização da extração de compostos fenólicos de cascas de abóbora 'Butternut squash' 2022
- "Pingo de Mel" fig as a rich source of phytochemicals with antioxidant and antimicrobial properties 2022
- Estudo nutricional e químico dos frutos de Rubus fruticosus L. var. 'Triple Crown' como fonte alimentar com alta capacidade antioxidante 2022
- Coloring extrations from cholorophyll-based biowaste 2022
- Optimized extraction of chlorophylls from solanum lycopersicum l. var. cerasiforme by-products 2021
- Bioactive potential of aromatic and medicinal plants traditionally used as condiments. 2021
- Chemical characterization and antioxidant capacity evaluation of blueberries and currants subjected to different types of production. 2021
- Chlorophyll-based coloring extracts obtained from biowaste. 2021
- Composição química e nutricional de frutos vermelhos: valiosas fontes de antioxidantes. Encontro com a ciência e tecnologia em Portugal 2021
- Blueberry (Vaccinium myrtillus L.) juice and bagasse for antioxidant products development. 2021
- Effects of different production systems on red fruits nutritional properties. 2021
- Medicinal and aromatic plant (MAP) seasoning mixtures: bioactive and nutritional potential. 2021
- Pumpkin bioresidues as sources of bioactive compounds for food application. 2021
- Application of an anthocyanin-based colorant in a pastry product. 2021
- Extraction of Chlorophylls and Carotenoids from Natural Sources. 2021
- Bioactive food colorants obtained from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus L. fruits. 2021
- Blueberry juice as a nutritious and bioactive beverage to be included in novel food products. 2021
- Carotenoid-based solutions for the replacement of artificial colorants in pastry products. 2021
- Extraction of Chlorophylls from natural sources. 2021
- Production and fertilization system affects the nutritional, chemical, and bioactive properties of small red fruits. 2021
- Extraction of chlorophiles and carotenoid from natural sources 2020
- Fruit bio-wastes as source of anthocyanin-based natural food colorants 2019
- Matrizes vegetais de interesse cosmético e alimentar: casos de estudo com Aloe vera (Aloe barbadensis Mill.) e haskap (Lonicera caerulea L.). 2019