publicações selecionadas
-
artigo de revista
- Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent. Innovative Food Science & Emerging Technologies. 2025
- Investigating bioactive compounds in apple pomace: Potential to develop high added-value products from an industrial surplus. Food Bioscience. 2025
- Antioxidant Activity of Foods and Natural Products. Molecules. 2024
- Exploring the Impacts of Sorghum (Sorghum bicolor L. Moench) Germination on the Flour’s Nutritional, Chemical, Bioactive, and Technological Properties. Foods. 2024
-
Nutritional, chemical, and antioxidant screening of selected varieties of lentils (
Lens culinaris spp.) from organic and conventional agriculture. Journal of the Science of Food and Agriculture. 2024 - Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction. Sustainable Food Technology. 2024
- Variability in Chemical Profile and Bioactivities of the Flesh of Greek Pumpkin Landraces. Horticulturae. 2023
- Optimization and comparison of heat- and ultrasound-assisted extraction methods for anthocyanin recovery from Sicana odorifera fruit epicarp. Biomass Conversion and Biorefinery. 2023
- Sustainable Cultivation of Edible Mushrooms: Preserving Biodiversity and Ensuring Product Quality. IECAG 2023. 2023
- Combined Effect of Biostimulants and Mineral Fertilizers on Crop Performance and Fruit Quality of Watermelon Plants. Horticulturae. 2023
- Editorial | Functional foods processing and preservation. Food Bioscience. 2023
- Nutritional, chemical and antioxidant evaluation of Armuna lentil (Lens culinaris spp): Influence of season and soil. Food Chemistry. 2023
- Supercritical fluid-assisted extraction of hop cone residue from craft breweries. Journal of CO2 Utilization. 2023
- Encapsulation of Sorghum Leaf Red Dye: Biological and Physicochemical Properties and Effect on Stability. Foods. 2023
- Valorization of Pumpkin Peel as a Source of Bioactive Compounds: Optimization of Heat- and Ultrasound-Assisted Extraction. Molecules. 2023
- Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins. Food Research International. 2023
- Aesculus hippocastanum L.: A Simple Ornamental Plant or a Source of Compelling Molecules for Industry?. Separations. 2023
- Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications. Molecules. 2023
- Nutritional characterization, chemical composition and biological properties of macroalgae from NW Iberian Peninsula. Food Science & Nutrition. 2023
- Purple tea: chemical characterization and evaluation as inhibitor of pancreatic lipase and fat digestion in mice. Food & Function. 2023
- Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties. Molecules. 2022
- Editorial | Natural bioactives used as additives in food applications. Frontiers in Nutrition. 2022
- Extraction of chlorophylls from Daucus carota L. and Solanum lycopersicum var. cerasiforme crop by-products. Food Chemistry Advances. 2022
- From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants. Molecules. 2022
- Evaluation of the Polyphenolic Composition and Bioactivities of Three Native Cabo Verde Medicinal Plants. Pharmaceuticals. 2022
- Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta. Food Chemistry. 2022
- Water Stress Alleviation Effects of Biostimulants on Greenhouse-Grown Tomato Fruit. Horticulturae. 2022
- Biochemical Approaches on Commercial Strains of Agaricus subrufescens Growing under Two Environmental Cultivation Conditions. Journal of Fungi . 2022
- Valorization of Juglans regia Leaves as Cosmeceutical Ingredients: Bioactivity Evaluation and Final Formulation Development. Antioxidants. 2022
- Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge. Journal of Agricultural and Food Chemistry. 2022
- Evaluation of plant extracts as an efficient source of additives for active food packaging. Food Frontiers. 2022
- Evaluation of parasite and host phenolic composition and bioactivities - The Practical Case of Cytinus hypocistis (L.) L. and Halimium lasianthum (Lam.) Greuter. Food Research International. 2022
- Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extracts. Current Opinion in Food Science. 2022
- Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues. Antioxidants. 2021
- Development of an Optimized Drying Process for the Recovery of Bioactive Compounds from the Autumn Fruits of Berberis vulgaris L. and Crataegus monogyna Jacq. Antioxidants. 2021
- Characterization of Nonconventional Food Plants Seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for Application in the Bakery Industry. Agronomy. 2021
- Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product. International Journal of Environmental Research and Public Health. 2021
- Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative. Plants. 2021
- Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction. Chemosensors. 2021
- Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency. Agronomy. 2021
- Phenolic profiling and in vitro bioactivities of three medicinal Bryophyllum plants. Food Research International. 2021
- Phenolic Compounds and Bioactive Properties of Ruscus aculeatus L. (Asparagaceae): The Pharmacological Potential of an Underexploited Subshrub. Molecules. 2021
- Valorization of Sicana odorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties. Foods. 2021
- Effects of Growing Substrate and Nitrogen Fertilization on the Chemical Composition and Bioactive Properties of Centaurea raphanina ssp. mixta (DC.) Runemark. Agronomy. 2021
- Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures. Molecules. 2021
- Chemical Composition and Bioactive Characterisation of Impatiens walleriana. Molecules. 2021
- Optimization of the drying process of autumn fruits rich in antioxidants: a study focusing on rosehip (Rosa canina L.) and sea buckthorn (Elaeagnus rhamnoides (L.) A. Nelson) and their bioactive properties. Food & Function. 2021
- Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity. Food Chemistry. 2021
- Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies. Applied Sciences. 2021
- Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.). Food Chemistry. 2021
- [36] Chemical composition and bioactive characterization of Impatiens walleriana Hook.f.. Molecules. 2021
- Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products. Food Chemistry. 2020
- The Sustainable Use of Cotton, Hazelnut and Ground Peanut Waste in Vegetable Crop Production. Sustainability. 2020
- Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties. Molecules. 2020
- The Effect of Nitrogen Fertigation and Harvesting Time on Plant Growth and Chemical Composition of Centaurea raphanina subsp. mixta (DC.) Runemark. Molecules. 2020
- Lovage (Levisticum Officinale W.D.J. Koch) Roots: A Source of Bioactive Compounds Towards a Circular Economy. Resources. 2020
- Chemical Composition and Plant Growth of Centaurea raphanina subsp. mixta Plants Cultivated under Saline Conditions. Molecules. 2020
- Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking. Foods. 2020
- Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties. Molecules. 2020
- Phytochemical Characterization and Bioactive Properties of Cinnamon Basil (Ocimum basilicum cv. Cinnamon) and Lemon Basil (Ocimum × citriodorum). Antioxidants. 2020
- Wild and Cultivated Centaurea raphanina subsp. mixta: A Valuable Source of Bioactive Compounds. Antioxidants. 2020
- Hydroethanolic extract of Juglans regia L. green husks: A source of bioactive phytochemicals. Food and Chemical Toxicology. 2020
- Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties. Food Chemistry. 2020
- Revalorization of Tunisian wild Amaranthaceae halophytes: Nutritional composition variation at two different phenotypes stages. Journal of Food Composition and Analysis. 2020
- Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products. Food Chemistry. 2020
- By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts. Molecules. 2020
- Chemical and bioactive characterization of the aromatic plant Levisticum officinale W.D.J. Koch: a comprehensive study. Food & Function. 2020
- Chemical composition and bioactive properties of byproducts from two different kiwi varieties. Food Research International. 2020
- Hydroethanolic extract of Juglans regia L. green husks: A source of bioactive phytochemicals. Food and Chemical Toxicology. 2020
- Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties. Food Chemistry. 2020
- Nutritional value, physicochemical characterization and bioactive properties of Brazilian quinoa BRS Piabiru. Food & Function. 2020
- Revalorization of Tunisian wild Amaranthaceae halophytes: Nutritional composition variation at two different phenotypes stages. Journal of Food Composition and Analysis. 2020
- Wild and Cultivated Centaurea raphanina subsp. mixta: A Valuable Source of Bioactive Compounds. Antioxidants. 2020
- The Effects of Biostimulants, Biofertilizers and Water-Stress on Nutritional Value and Chemical Composition of Two Spinach Genotypes (Spinacia oleracea L.). Molecules. 2019
- Cotton and cardoon byproducts as potential growing media components for Cichorium spinosum L. commercial cultivation. Journal of Cleaner Production. 2019
- Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety. Food Research International. 2019
- Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica. Antioxidants. 2019
- Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions. Journal of Functional Foods. 2019
- Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions. Journal of Functional Foods. 2019
- Bioactivities, chemical composition and nutritional value of Cynara cardunculus L. seeds. Food Chemistry. 2019
- Phenolic profile, antioxidant and antibacterial properties of Juglans regia L. (walnut) leaves from the Northeast of Portugal. Food Research International. 2019
- Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties. Food & Function. 2019
- Chemical composition and biological activities of Juçara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds. Journal of Functional Foods. 2019
- Ultrasound as a Rapid and Low-Cost Extraction Procedure to Obtain Anthocyanin-Based Colorants from Prunus spinosa L. Fruit Epicarp: Comparative Study with Conventional Heat-Based Extraction. Molecules. 2019
- Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part. Food Research International. 2019
- Bioactivities, chemical composition and nutritional value of Cynara cardunculus L. seeds. Food Chemistry. 2019
- Chemical composition and biological activities of Jucara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds. Journal of Functional Foods. 2019
- Cotton and cardoon byproducts as potential growing media components for Cichorium spinosum L. commercial cultivation. Journal of Cleaner Production. 2019
- Phytochemical profile and biological activities of 'Ora-pro-nobis' leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest. Food Chemistry. 2019
- Phytochemical profile and biological activities of 'Ora-pro-nobis' leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest. Food Chemistry. 2019
- Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions. Journal of Functional Foods. 2019
- Nutritional value and chemical composition of Greek artichoke genotypes. Food Chemistry. 2018
- Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques. Food Research International. 2018
- Dehydration process influences the phenolic profile, antioxidant and antimicrobial properties of Galium aparine L.. Food Research International. 2018
- Exploring reserve lots of Cymbopogon citratus , Aloysia citrodora and Thymus x citriodorus as improved sources of phenolic compounds. Food Chemistry. 2018
- Nutritional Value and Bioactive Compounds Characterization of Plant Parts From Cynara cardunculus L. (Asteraceae) Cultivated in Central Greece. Frontiers in Plant Science. 2018
- Exploring reserve lots of Cymbopogon citratus, Aloysia citrodora and Thymus x citriodorus as improved sources of phenolic compounds. Food Chemistry. 2018
- Dietary Supplements: Foods, Medicines, or Both? A Controversial Designation with Unspecific Legislation. Current Pharmaceutical Design. 2017
- Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants. Food & Function. 2017
- Aromatic plants used as condiments: prevalence of polyunsaturated fatty acids. Revista de Ciências Agrárias. 2017
- Determination of Antioxidant Compounds in Foodstuff. Food Safety: Innovative Analytical Tools for Safety Assessment. 2017
- A comparison of the bioactivity and phytochemical profile of three different cultivars of globe amaranth: Red, white, and pink. Food & Function. 2016
- Artichoke and milk thistle pills and syrups as sources of phenolic compounds with antimicrobial activity. Food & Function. 2016
- Chemical characterization and bioactive properties of two aromatic plants: Calendula officinalis L. (flowers) and Mentha cervina L. (leaves). Food & Function. 2016
- Extraction, identification, fractionation and isolation of phenolic compounds in plants with hepatoprotective effects. Journal of the Science of Food and Agriculture. 2016
- Mentha spicata L. infusions as sources of antioxidant phenolic compounds: Emerging reserve lots with special harvest requirements. Food & Function. 2016
- Phenolic profile and antimicrobial activity of different dietary supplements based on Cochlospermum angolensis Welw.. Food Research International. 2015
- A Comparison of the Nutritional Contribution of Thirty-nine Aromatic Plants used as Condiments and/or Herbal Infusions. Plant Foods For Human Nutrition. 2015
- Infusions of artichoke and milk thistle represent a good source of phenolic acids and flavonoids. Food & Function. 2015
- Is honey able to potentiate the antioxidant and cytotoxic properties of medicinal plants consumed as infusions for hepatoprotective effects?. Food & Function. 2015
- Effects of gamma radiation on chemical and antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity of borututu. Innovative Food Science & Emerging Technologies. 2014
- Analytical Tools Used to Distinguish Chemical Profiles of Plants Widely Consumed as Infusions and Dietary Supplements: Artichoke, Milk Thistle, and Borututu. Food Analytical Methods. 2014
- New insights into the effects of formulation type and compositional mixtures on the antioxidant and cytotoxic activities of dietary supplements based-on hepatoprotective plants. Food & Function. 2014
- Synergisms in antioxidant and anti-hepatocellular carcinoma activities of artichoke, milk thistle and borututu syrups. Food Research International. 2014
- Antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity of artichoke, milk thistle and borututu. Food Research International. 2013
- Optimized Analysis of Organic Acids in Edible Mushrooms from Portugal by Ultra Fast Liquid Chromatography and Photodiode Array Detection. Food Analytical Methods. 2013
- Potentiating effects of honey on antioxidant properties of lemon-flavoured black tea. International Journal of Food Sciences and Nutrition. 2013
- Use of UFLC-PDA for the Analysis of Organic Acids in Thirty-Five Species of Food and Medicinal Plants. Food Analytical Methods. 2013
- Nutritional composition and bioactive properties of commonly consumed wild greens: Potential sources for new trends in modern diets. Food Research International. 2011
- Batch and continuous studies for ethyl lactate synthesis in a pervaporation membrane reactor. Journal of Membrane Science. 2010
- Thermodynamic equilibrium and reaction kinetics for the esterification of lactic acid with ethanol catalyzed by acid ion-exchange resin. Ind. Eng. Chem. Res.. 2008
-
artigo de conferência
- Composição nutricional de larvas de Vespa velutina nigrithorax de ninhos recolhidos no Norte de Portugal 2023
- Composição nutricional de larvas de Vespa velutina nigrithorax de ninhos recolhidos no Norte de Portugal 2023
- Integrative and sustainable strategy for the valorization of pumpkin by-products 2023
- Integrative and sustainable strategy for the valorization of pumpkin by-products 2023
- Análise cromatográfica da composição química de conservas à base de trigo 2022
- 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
- Composição química e bioatividades do epicarpo de Nephelium Lappaceum 2022
- Egyptian pumpkin by-product extracts as natural food preservatives 2022
- Food preservative extracts from pumpkin by-products 2022
- Food preservative extracts from pumpkin by-products 2022
- Enfoques integrados para el impulso socioeconómico de la producción y consumo sostenible de hongos de Montesinho 2022
- Enfoques integrados para el impulso socioeconómico de la producción y consumo sostenible de hongos de Montesinho 2022
- Phenolic compounds and antioxidant and cytotoxic properties of maritime pine (Pinus pinaster Ait.) bark extracts 2022
- Phenolic compounds and antioxidant and cytotoxic properties of maritime pine (Pinus pinaster Ait.) bark extracts 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
- Valorización de biorresiduos de fresa para aplicación en la industria alimentaria 2022
- Natural compounds with preservative capacity obtained from by-products of pumpkin industrial processing 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
- Attalea speciosa mesocarp flour in-depth characterization and its application for the development of new bakery products 2022
- Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura 2022
- Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura 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
- Nutritional quality of mealworm (Tenebrio molitor) oil obtained by extrusion 2022
- Nutritional, chemical, and antioxidant evaluation of different Armuña lentil cultivars (Len culinaris spp): Influence of soil composition and year 2022
- Nutritional, chemical, and antioxidant evaluation of different Armuña lentil cultivars (Len culinaris spp): Influence of soil composition and year 2022
- The identification of preservative compounds from pumpkin fruit peel for the development of a fruit pulp product 2022
- The identification of preservative compounds from pumpkin fruit peel for the development of a fruit pulp product 2022
- Phenolic profile of ex-situ produced montesinho mushrooms 2022
- Phenolic profile of ex-situ produced montesinho mushrooms 2022
- Polyphenols composition and antioxidant activity of strawberry and red raspberry 2022
- Hydroethanolic extract of Ocimum basilicum 'cinnamon' as a natural preservative for the food industry 2022
- Thymus mastichina L. as a natural alternative for food preservation: Study of bioactivities and phenolic profile 2022
- Thymus mastichina L. as a natural alternative for food preservation: Study of bioactivities and phenolic profile 2022
- Bio-based hybrid molecules for coloring and preservative purposes 2022
- Enrichment of fresh egg pasta with antioxidant extracts obtained from wild Italian Plantago coronopus L. and Cichorium intybus L. and quality characterisation of the fresh end product 2022
- Integrated approaches for socio-economic boosting of the sustainable production and consumption of Montesinho mushrooms 2022
- LC-MS profiling and biological evaluation of methanolic extracts from local varieties of Brassica species 2022
- Tradescantia zebrina Bosse: study of the phenolic composition and bioactive properties of a potential natural coloring ingredient 2021
- Avaliação do perfil fenólico e caracterização biológica do extrato do resíduo (casca) de Ficus carica L. 2021
- By-products of tropical fruits as sources of bioactive molecules: Sicana odorifera (Vell.) Naudin epicarp case study 2021
- Malpighia emarginata DC. as a source of nutrients and bioactive compounds 2021
- Phenolic and bioactive profile of Impatiens genus flowers in the search for a promising natural colourant with applicability in the food industry 2021
- Phenolic profile and antioxidante activity of Nephelium lappaceum L. epicarp hydroethanolic extracts. XV Encontro de química dos alimentos. 2021
- Nutritional and chemical study of strawberries and raspberries grown in the north of Portugal 2021
- In vitro bioactive potential of several macroalgae species 2021
- Chemical characterization and bioactive properties of Impatiens balsamina L. flowers 2021
- Development of semi-solid formulations containing Juglans regia L. leaves extracts for tropical application 2021
- Pumpkin bioresidues as sources of bioactive compounds for food application 2021
- Red Algae as a source of nutrients with antioxidant potential 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
- Prunus Spinosa L. Fruit Epicarp: Extraction of Compounds With Colouring Capacity for Food Application 2021
- Extraction of Chlorophylls from natural sources. 1st Natural products application: Health, Cosmetic and Food. 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
- Bioactive properties of Ruscus aculeatus L.: na underexploited subshrub 2021
- From wild edible plants to contemporary foods: nutritional and phytochemical studies with vegetables and spices 2021
- Study of Prunus spinosa L. fruit epicarp and Lonicera careulea L. fruit: alternative natural colorants with 2021
- Red Algae as Source of Nutrients with Antioxidant and Antimicrobial Potential 2020
- Propriedades bioativas de infusões potenciadas pela mistura de plantas. XXV Encontro Galego Portugues de Química. 2019
- Propriedades bioativas de infusões potenciadas pela mistura de plantas. XXV Encontro Galego Portugues de Química. 2019
- Composição Química e Atividades Biológicas da Casca do Fruto da Palmeira Juçara (Euterpe edulis Martius) 2019
- Perfil fitoquímico e atividades biológicas das folhas de "Orapronóbis" (Pereskia aculeata Miller) 2019
- Perfil fitoquímico e atividades biológicas das folhas de ¿Orapronóbis¿ (Pereskia aculeata Miller) 2019
- Matrizes vegetais de interesse cosmético e alimentar: casos de estudo com Aloe vera (Aloe barbadensis Mill.) e haskap (Lonicera caerulea L.) 2019
- Aplicac¸a~o de frutos de Lonicera caerulea L. var. Kamtschatica no desenvolvimento de corantes alimentares com propriedades bioativas 2019
- Composition in anthocyanins and bioactive properties of jabuticaba bioresidues. XX EuroFoodChem Conference. 2019
- Perfil fitoquímico e atividades biológicas dasfolhas de 'Ora-pro-nóbis' (Pereskia aculeata Miller) 2019
- Citrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profile 2018
- Citrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profile 2018
- Arbutus unedo L. as an alternative source of anthocyanin compounds for application as food colouring agent 2018
- Arbutus unedo L. as an alternative source of anthocyanin compounds for application as food colouring agent 2018
- Chemical features of green fig pulp and peel: phenolic, organic acids, and tocopherols profile 2018
- Development of a natural anthocyanin-based food colorant obtained from the fruit epicarp of Prunus spinosa L. 2018
- Caracterização fenólica da casca do fruto de Ficus carica L. por LC-DAD-ESI/MS 2017
- Determinação de antocianinas no epicarpo de frutos de Prunus spinosa L. 2017
- Influência do método de secagem no perfil fenólico e propriedades bioativas de Galium aparine L. 2017
- Dietary supplements phenolic and closely related bioactivity 2017
- From famine wild plants in mountain regions of Northeastern Portugal to gourmet foods in contemporary diets: a nutritional based revalorization study 2017
- Globe amaranth as an alternative source of natural red-violet colorants: an optimization study addressing current needs of the industrialized world 2017
- Otimização da extração de antocianinas de cereja madura através da metodologia de superfície de resposta 2017
- The glycosylic profile of edible flowers while alternative foods 2017
- Composição química e propriedades bioativas de suplementos alimentares à base de cardo mariano 2016
- Composição química e propriedades bioativas de suplementos alimentares à base de cardo mariano 2016
- Lotes normais e de reserva de hortelã-vulgar: Composição fenólica e propriedades antioxidantes das infusões 2016
- Analysis of phenolic compounds in Cynara scolymus L. and Silybum marianum (L.) Gaertn. by HPLC-DAD-ESI/MS 2016
- Dietary supplements based on borututu: wich is the most suitable choice for bioactive purposes? 2016
- Evidências científicas para uma escolha consciente entre diferentes formulações de alcachofra 2016
- Evidências científicas para uma escolha consciente entre diferentes formulações de alcachofra 2016
- Lotes normais e de reserva de hortelã-vulgar: composição fenólica epropriedades antioxidantes das infusões 2016
- Phenolic profile and antimicrobial activity of dietary supplements based on Cochlospermum angolensis Welw 2016
- Phenolic profile of Cynara scolymus L. and Silybum marianum(L.) Gaertn and related antimicrobial properties 2016
- Plantas aromáticas usadas como condimentos: prevalência de ácidos gordos polinsaturados 2015
- Plantas aromáticas usadas como condimentos: prevalência de ácidos gordos polinsaturados 2015
- Plantas aromáticas e medicinais utilizadas em infusões: estudo comparativo do valor nutricional e contribuição energética 2015
- Honey potentiating antioxidant and cytotoxic properties of hepatoprotective plants infusions 2015
- Honey potentiating antioxidant and cytotoxic properties of hepatoprotective plants infusions 2015
- Antioxidant activity and nutritional value of Mentha spicata L.: a comparison between reserve and standard lots 2015
- Antioxidant and anti-inflammatory properties of red, white and pink globe amaranth hydromethanolic extracts 2015
- Antioxidant and anti-inflammatory properties of red, white and pink globe amaranth hydromethanolic extracts 2015
- Bioactive properties of Mentha spicata L. infusions: a comparison between standard and reserve lots 2015
- Bioactive properties of Mentha spicata L. infusions: a comparison between standard and reserve lots 2015
- Tocopherols as bioactive compounds in different cultivars of Gomphrena globosa L. 2015
- A comparison of the nutritional contribution of twenty-six widely used condimets 2015
- A comparison of the nutritional contribution of twenty-six widely used condimets 2015
- Bioactive phenolic compounds from hepatoprotective plants: extraction, identification and isolation 2015
- Efeitos da radiação gama na composição química de borututu (Cochlospermum Angolensis welw.) 2015
- Electron beam irradiation as a method for preservation of the chemical composition of medicinal and aromatic plants 2015
- Herbal infusions for medicinal purposes: comparative study of the nutritional and energetic contribution of twenty-seven aromatic plants 2015
- Invisible light, visible results: gamma irradiation effects on aromatic, edible and medicinal plants 2015
- Standard versus reserve lots of Thymus x citriodorus L. and Mentha spicata L. : nutritional contribution of the infusions 2015
- Suplementos dietéticos à base de Cochlospermum angolensis Welw.: Atividade antimicrobiana e compostos fenólicos 2015
- Xaropes à base de alcachofra, cardo mariano e borututu: efeitos sinergistas na atividade antioxidante e anti-tumoral 2014
- Xaropes à base de alcachofra, cardo mariano e borututu: efeitos sinergistas na atividade antioxidante e anti-tumoral 2014
- Antioxidant and hepatotoxic activities of gama irradiated borututu 2014
- Phenolic composition, antioxidant, anti-hepattocelular carcinoma and hepatotoxic properties of Cynara scolymus L. (artichoke) 2014
- Phenolic profiling of Silybum marianum (L.) Gaertn (milk thistle) by HPLC-DAD-ESI/MS 2014
- Phenolic profiling of Silybum marianum (L.) Gaertn (milk thistle) by HPLC-DAD-ESI/MS 2014
- Borututu, artichoke and milk thistle: chemical profiles, antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity 2014
- Impact of gamma irradiation on hydrophilic and lipophilic compounds of Cochlospermum angolensis Welw. (borututu) 2014
- Chromatographic analysis of organic acids in artichoke, milk thistle and borututu using UFLC-PDA 2013
- Chromatographic analysis of organic acids in artichoke, milk thistle and borututu using UFLC-PDA 2013
- In vitro evaluation of antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity of Borututu infusion and dietary supplements 2013
- In vitro evaluation of antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity of Borututu infusion and dietary supplements 2013
- Alcachofra, borututu e cardo mariano: compostos bioativos, propriedades antioxidantes e hepatotoxicidade de infusões e suplementos dietéticos 2013
- Bioactivity of different formulations of artichoke and milk thistle, commonly used for hepatoprotective effects 2013
- Caracterização de ácidos orgânicos por UPLC-PDA em plantas silvestres de uso alimentar 2012
- Caracterização de ácidos orgânicos por UPLC-PDA em plantas silvestres de uso alimentar 2012
- Análise cromatográfica de ácidos orgânicos em cogumelos silvestres comestíveis do Nordeste de Portugal: validação de uma técnica de UFLC-PDA 2012
- Honey as a potentiator in the bioactivity of lemon flavoured black tea 2012
- Honey as a potentiator in the bioactivity of lemon flavoured black tea 2012
- Propriedades nutricionais e bioativas de espécies silvestres da etnoflora transmontana tradicionalmente consumidas em verde. 2012
- Propriedades nutricionais ebioativas de espécies silvestres da etnoflora transmontana tradicionalmente consumidas em verde 2012
- Caracterização nutricional e propriedades bioactivas de espécies silvestres da etnoflora transmontana tradicionalmente consumidas em verde 2011
- Ethyl lactate synthesis using A15 resin as catalyst/adsorbent: kinetic and absorption studies 2008
- Efeito do peso do ovo e do seu tempo de armazenamento sobre a viabilidade dos pintos do dia 1999
-
capítulo de livro
- Betalains 2022
- Solid-liquid Extraction of Polyphenols 2022
- Betalains 2021
- Solid-liquid extraction of polyphenols 2021
- Chapter 11. Food Irradiation Chemistry 2018
- Determination of Antioxidant Compounds in Foodstuff 2017
- Determination of Antioxidant Compounds in Foodstuff 2016
- Food Irradiation Chemistry
-
poster de conferência
- Exploring Molecular Dynamics for the Development of Bio-based Hybrid Molecules With Applications in Coloring and Preservation 2024
- Uso sustentável da abóbora: extratos de subprodutos de abóbora egípcia como conservantes natural 2023
- Perfil nutricional de resíduos de morango, mirtilo e framboesa 2022
- 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
- Natural pigments with high antioxidant capacity, an alternative solution for food industry 2022
- Comparative Analysis on Parasite and Host Bioactive Properties - A Cytinus hypocistis (L.) L. Case Study 2021
- Compostos bioativos de bio resíduos de abóbora para aplicação em alimentos 2021
- Chemical characterization and antioxidant proprieties of Myrciaria jaboticaba bioresidues 2020
-
teses
-
documento
- Isolamento e inoculação da espécie Trametes versicolor do Parque Natural de Montesinho 2024
- Produção sustentável de cogumelos de montesinho para o desenvolvimento de produtos alimentares inovadores 2024
- Valorização da flora africana: Dombeya rotundifolia. (Hochst,) Planch. como fonte de ingredientes funcionais 2024
- UNLOCKING THE POTENTIAL OF MONTESINHO'S WILD MUSHROOMS: CONTROLLED CULTIVATION FOR QUALITY AND NUTRITION 2024
- LC MS/MS as a pivotal tool to steer selenium biofortification strategies in Pleurotus species 2023
- Pigmentos naturales bioativos: Avances significativos para la industria alimentaria 2023
- Cannabis sativa L. enhanced production for the recovery of bioactive compounds 2023
- Incremento do perfil nutricional de plantas e cogumelos através da biofortificação com selénio: Uma visão global 2023
- Incremento do perfil nutricional de plantas e cogumelos através da biofortificação com selécio: Uma visão global 2023
- Incremento do perfil nutricional de plantas e cogumelos através da biofortificação com selénio: Uma visão global. 2023
- Investigação das propiedades nutricionais e bioativas do bagaço 2023
- Investigação das propriedades nutricionais e bioativas do bagaço de maçã 2023
- La importancia de la bioaccesibilidad para la biofortificación de macrohongos saprófitos comestibles 2023
- Nutritional and chemical composition of Fistulina hepatica and Clitocybe nuda from Montesinho Natural Park 2023
- 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
- Biofortificação de Pleurotus spp. com ferro e selénio 2023
- Produção Controlada de cogumelos Comestíveis do Parque Natural de Montesinho: Abordagens para Sustentabilidade e Conservação 2023
- Proximate composition and free sugar and fatty acid profiles of Asian hornet larvae: An alternative food source? 2023
- Proximate composition and free sugar and fatty acid profiles of Asian hornet larvae: An alternative food source?. 2023
- Biofortified mushrooms as alternative protein sources 2023
- Potencial de Pigmentos Naturais Bioativos: Técnicas de Extração Convencionais e Não Convencionais, Métodos de Estabilização e Aplicações na Indústria Alimentar. 2023
- Proposal for the Development of Bio-Based Hybrid Molecules: Exploring Molecular Dynamics for Coloring and Preservation of Molecules 2023
- Integrated strategy for promoting the socio-economic sustainability of the cultivation and consumption of Montesinho mushrooms 2023
- Integrated strategy for the valorisation of agri-food waste 2023
- Integrated strategies for the valorisation of agri-food waste 2023
- Selenium biofortification of plants and mushrooms: Towards healthier foods for human nutrition - An overview 2023
- Molecular dynamics studies targeting coloring and preserving molecules: proposal for the development of bio-based hybrid molecules 2022
- Assessment of the phenolic profile and antioxidant properties of strawberry fruit ("Fragaria x ananassa Duch") bio-residues 2022
- Assessment of the phenolic profile and antioxidant properties of strawberry fruit ('Fragaria x ananassa Duch') bio-residues 2022
- Chemical profile and proximate composition of 'Fragaria x ananassa Duch' fruit bioresidues 2022
- Nutritional and chemical composition of Fistulina hepatica and Clitocybe nuda from Montesinho Natural Park 2022
- Valorização dos resíduos sólidos provenientes da produção de vinho tinto com potencial aplicação na indústria alimentar 2022
- Assessment of the nutritional, chemical, and bioactive profile of strawberry fruit industry bio-residues 2022
- Identificação e otimização da extração de compostos fenólicos de cascas de abóbora "Butternut squash" 2022
- Identificação e otimização da extração de compostos fenólicos de cascas de abóbora 'Butternut squash' 2022
- Valorização de bio-resíduos de morango, mirtilo e framboesa para aplicação na indústria alimentar 2022
- "Pingo de Mel" fig as a rich source of phytochemicals with antioxidant and antimicrobial properties 2022
- Influence of Germination Process in Sorghum Grains (Sorghum Bicolor L. Moench) on the Starch Gel Technological Characteristics 2022
- Nutritional and chemical profile of grape pomace generated in red wine production 2022
- Biological and Phytochemical Evaluation of Methanolic Extracts from Pennyroyal and Lavender Species of the Portuguese Flora 2022
- Polyphenols composition and antioxidant activity of strawberry and red rasberry 2022
- HPLCDADESI/MS profiling of phytochemicals in Aesculus hippocastanum fruit 2022
- Mycorrhization and micropropation of chestnut (Castanea sativa Mill.) seedlings as tools to obtain high addedvalue phenolic compounds 2022
- Estudo nutricional e químico dos frutos de Rubus fruticosus L. var. 'Triple Crown' como fonte alimentar com alta capacidade antioxidante 2022
- Nutritional Value of Wheat-based Canned Products 2022
- Perfil nutricional de morango, mirtilo e framboesa 2022
- IntegraValor - integrated strategy of valorization of agri-food waste. 2022
- Coloring extrations from cholorophyll-based biowaste 2022
- Thymus mastichina L. and Thymus vulgaris L.: natural preservatives and health promoters 2021
- Clitoria ternatea L.: a promising source of blue anthocyanins 2021
- Thymus vulgaris L. and Thymus vulgaris L.: natural preservatives and heath promoters. 2021
- Optimized extraction of chlorophylls from solanum lycopersicum l. var. cerasiforme by-products 2021
- Chemical composition and bioactivities of the Nephelium lappaceum L. epicarp 2021
- Phenolic profile and antioxidant activity of Nephelium lappaceum L. epicarp hydroethanolic extracts 2021
- Bioactive and phenolic profile of Impatiens walleriana Hook.f. petals extract: development of an alternative food ingredient 2021
- Bioactive potential of aromatic and medicinal plants traditionally used as condiments. 2021
- Chemical and bioactive profile of Cochlospermum angolensis Welw. formulations. 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
- Phenolic profile of Cynara scolymus L. and Silybum marianum (L.) Gaertn. aqueous and hydromethanolic extracts. 2021
- Composição química e nutricional de frutos vermelhos: valiosas fontes de antioxidantes. Encontro com a ciência e tecnologia em Portugal 2021
- Compostos bioativos de bio-resíduos de abóbora para aplicação em alimentos. 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
- Phenolic compounds and bioactive properties of Ruscus aculeatus L.: an underexploited subshrub. 2021
- Pumpkin bioresidues as sources of bioactive compounds for food application. 2021
- Red algae as a source of nutrients with antioxidant potential. 2021
- Solanum melongena L. fruits as a good source of bioactive molecules with health benefits. 2021
- Unprecedented study of the proximate and chemical composition of non-conventional seeds for further application in bakery products. 2021
- Application of an anthocyanin-based colorant in a pastry product. 2021
- Extraction of Chlorophylls and Carotenoids from Natural Sources. 2021
- PHENOLIC COMPOUNDS AND BIOACTIVE PROPERTIES OF RUSCUS ACULEATUS L.: AN UNDEREXPLOITED SUBSHRUB 2021
- Solanum melongena L. fruits as a good source of bioactive molecules with health benefits 2021
- Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency. 4. Rossana V. C. Cardoso, Ângela Fernandes, José Pinela, Maria Inês Dias, Carla Pereira, Tânia C. S. P. Pires, Márcio Carocho, Esteban Fernández Vasallo, Isabel C. F. R. Ferreira and and Lillian Barros 2021
- Anthocyanin-rich extract obtained from Prunus Spinosa L. by ultrasound assisted extraction for coloring purposes. 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
- Characterization of non-conventional food plants seeds Guizotia abyssinica (L.F.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for application in the bakery industry. 2021
- Characterization of non-conventional food plants seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for application in the bakery industry 2021
- Extraction of Chlorophylls from natural sources. 2021
- Phenolic and bioactive profiles of ten colored potato peels. 2021
- Phenolic and bioactives profiles of ten colored potatos peels 2021
- Production and fertilization system affects the nutritional, chemical, and bioactive properties of small red fruits. 2021
- Bioactive potential of aromatic and medicinal plants traditionality used as condiments 2021
- Extraction of chlorophiles and carotenoid from natural sources 2020
- Phytochemical profile and biological activities of "Ora-pro-nobis" leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest 2019
- Development of anthocyanin-based natural food colorants from fruit bio-wastes 2019
- Perfil fitoquímico e atividades biológicas das folhas de 'Ora-pro-nóbis' (Pereskia aculeata Miller) 2019
- Spray-dried spirulina platensis as an effective ingredient to improve yogurt formulations 2019
- Jabuticaba (Myrciaria jaboticaba (Vall.) O. Berg) residue as a source of bioactives molecules 2019
- Corantes naturais em produtos alimentares: desafios no setor da pastelaria 2019
- Jabuticaba (Myrciaria jaboticaba (Vall.) O. Berg) residue as a source of bioactive molecules 2019
- Matrizes vegetais de interesse cosmético e alimentar: casos de estudo com Aloe vera (Aloe barbadensis Mill.) e haskap (Lonicera caerulea L.). 2019
- Phytochemical profile and bioactivity of walnut green husks 2019
- Extração otimizada de antocianinas de Prunus avium L. através da metodologia de superfície de resposta 2018
- Determinação de antocianinas no epicarpo de frutos de Prunus spinosa L 2017
- Suplementos alimentares à base de cardo mariano - composição química e propriedades bioativas 2017
- Influência do método de secagem no perfil fenólico e propriedades bioativas de Galium aparine L 2017
- Phenolic profile of Cynara scolymus L. and Silybum marianum (L.) Gaertn and related antimicrobial properties 2016
- Analysis of phenolic compounds in Cynara scolymus L. and Silybum marianum (L.) Gaertn by HPLC-DAD-ESI/MS 2016
- Phenolic profile and antimicrobial activity of dietary supplements based on Cochlospermum angolensis Welw. 2016
- Phage inactivation of Salmonella enterica in cockles during depuration 2015
- Reductions of Salmonella enterica serovar Typhimurium in cockles after bacteriophage application during depuration 2015
- Standard versus reserve lots of Thymus x citriodorus L. and Mentha spicata L.: nutritional contribution of the infusions 2015
- Tocopherols as bioactive compounds in different cultivars of Gomphrena globosa L 2015
- A comparison ofthe nutritional contribution of twenty-six widely used condiments 2015
- Propriedades bioativas de extratos de folhas de Psydrax locuples (rubiaceae) 2014
- Propriedades nutricionais e bioativas de espécies silvestres da etnoflora transmontana tradicionalmente consumidas em verde 2012