publicações selecionadas
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artigo de revista
- Valorization of natural resources - development of a functional plant-based beverage. Food Chemistry. 2025
- Blockchain revolution in food supply chains: A positive impact on global food loss and waste. Food Chemistry. 2025
- Comprehensive analysis of soybean (Glycine max L.) by-products: Nutritional value, phenolic composition, and bioactive properties. Food Bioscience. 2024
- Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups. Foods. 2024
- Intercropping Systems: An Opportunity for Environment Conservation within Nut Production. Agriculture. 2024
- Chemical and Bioactive Evaluation of Essential Oils from Edible and Aromatic Mediterranean Lamiaceae Plants. Molecules. 2024
- Nutraceuticals and Dietary Supplements: Balancing out the Pros and Cons. Food & Function. 2024
- Cistus, Acacia, and Lemon verbena Valorization through Response Surface Methodology: Optimization Studies and Potential Application in the Pharmaceutical and Nutraceutical Industries. Pharmaceuticals. 2024
- Lemna minor: Unlocking the Value of This Duckweed for the Food and Feed Industry. Foods. 2024
- Recent Progress in Understanding the Impact of Food Processing and Storage on the Structure - Activity Relationship of Fucoxanthin. Foods. 2023
- Fig Leaves (Ficus carica L.): Source of Bioactive Ingredients for Industrial Valorization. Processes. 2023
- Valorization of Punica granatum L. Leaves Extracts as a Source of Bioactive Molecules. Pharmaceuticals. 2023
- Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications. Molecules. 2023
- 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
- Fig Ficus carica L. and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations. Trends in Food Science & Technology. 2022
- Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology. Chemosensors. 2022
- Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds. Molecules. 2021
- Stability Assessment of Extracts Obtained from Arbutus Unedo L. Fruits in Powder and Solution Systems Using Machine-learning Methodologies. Food Chemistry. 2020
- Analysis of the oxypropylation process of a lignocellulosic material, almond shell, using the response surface methodology (RSM). Food Research International. 2020
- Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties. Molecules. 2020
- Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens. Antioxidants. 2020
- Mushrooms bio-residues valorisation: Optimisation of ergosterol extraction using response surface methodology. Food and Bioproducts Processing. 2020
- Optimization of ergosterol extraction from Pleurotus mushrooms using response surface methodology. Food & Function. 2020
- Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product. Molecules. 2019
- Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens. Molecules. 2019
- Enhanced extraction of phenolic compounds using choline chloride based deep eutectic solvents from Juglans regia L.. Food Research International. 2018
- Multifunctions of Pleurotus sajor-caju (Fr.) Singer: A highly nutritious food and a source for bioactive compounds. Food Chemistry. 2018
- Enhanced extraction of phenolic compounds using choline chloride based deep eutectic solvents from Juglans regia L. Food Research International. 2018
- Oxypropylation of lignocellulosic agro-industrial residues: New approaches and tools towards process optimization. Abstracts of Papers of the American Chemical Society. 2018
- Optimization and comparison of maceration and microwave extraction systems for the production of phenolic compounds from Juglans regia L. for the valorization of walnut leaves. Food Research International. 2017
- Ellagitannin-rich bioactive extracts of Tuberaria lignosa: insights into the radiation-induced effects in the recovery of high added-value compounds. Food & Function. 2017
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artigo de conferência
- Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal "Chouriço de Carne" Fermented Sausages, Manufactured in Northern Portugal 2023
- Genetic information influence on phenolic composition and bioactivities of Ceratonia siliqua L. seeds 2022
- HPLC-DAD-(ESI)-MS/MS analysis as the first step to metabolic fingerprinting of medicinal herbs: the case of underexploited Euphorbia species 2022
- Valorização de biorresíduos da produção de sumo de laranja: Extração de ácido cítrico 2022
- Extracción de clorofilas a partir de subproductos de Solanum lycopersicum var. cerasiforme 2022
- Avaliação da influência da adubação via solução nutritiva no perfil nutricional de Scolymus hispanicus L. 2022
- Functionality assessment of Scolymus hispanicus (golden thistle) for its daily-basis incorporation in the Mediterranean diet 2022
- Nutritional profile and mineral content of Sonchus asper: a Wild Edible Plant from the Mediterranean area 2022
- Basil and eucalyptus as a source of essential oils with bioactive properties 2022
- Optimization of citric acid extraction from lime peels using response surface methodology 2022
- Adansonia digitata L. (mukua): Um possível alimento funcional 2022
- Extraction of essential oils from the residues of two shrub species aiming for their revalorization: chemical characterization and antioxidant, antimicrobial and cytotoxic activities 2021
- Nutritional Composition and Biological Activity of Goldenberry (Physalis peruviana L.): An Emerging Fruit Crop in Portugal 2021
- Plants from Lamiaceae family as a source of essential oils with bioactive properties 2021
- Recovering citric acid from orange juice production residues 2021
- Nutraceutical formulations: Addition of natural ingredients as preservatives 2021
- Antioxidant activity and GC-MS characterization of juniperus communis L. and cistus ladanifer L. essential oils 2021
- Development of bio-based ingredients from underused trees and shrub species for industrial application 2021
- Influence of natural preservatives on the bioactivity and stability of a nutraceutical formulation 2021
- Red Algae as Source of Nutrients with Antioxidant and Antimicrobial Potential 2020
- Optimization of citric acid extraction from citrus peels 2020
- Ergosterol rich-extracts from Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm: A comparative study between mushroom and its bio-residues 2019
- Chemical Profile of Nutraceutical Formulations with Natural Preservatives. 11th Encontro Nacional de Cromatografia. 2019
- Optimization of ergosterol extraction from Pleurotus mushrooms using response surface methodology (RSM) 2019
- Evaluación del perfil fenólico individual de Calluna vulgaris (L.) y de su potencial bioactivo 2019
- Gomphrena globosa L.: Otimização do processo de extração de corantes, avaliação da sua atividade antimicrobiana e incorporação numa matriz alimentar 2018
- Arbutus unedo L. as an alternative source of anthocyanin compounds for application as food colouring agent 2018
- Otimização da extração de compostos fenólicos a partir de flores de castanheiro 2018
- Aplicação em waffles de um corante natural obtido de frutos de Arbutus unedo L.. 14º Encontro de Química dos Alimentos. 2018
- Hibiscus sabdariffa L. calyces as a source of anthocyanins rich extracts to be used as a natural food colouring agente 2018
- Maximização da extração de antocianinas de Hibiscus sabdariffa por diferentes métodos para obtenção de corantes alimentares 2018
- Optimization of the extraction of phenolic compounds from Ganoderma lucidum 2018
- Monitorização cromatográfica de um extrato de Melissa officinalis L. obtido com diferentes técnicas 2017
- Tailloring deep eutectic solvents for the extraction of valuable compounds from natural sources using choline chloride and carboxylic acids mixtures: optimization of the extraction of phenolic compounds from Juglans regia L. leaves 2017
- Optimization of extraction of phenolic compounds from Juglans regia L. leaves 2016
- Extraction of phenolic compounds from Juglans regia L. optimized by response surface methodology 2016
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capítulo de livro
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documento
- Amêndoas consorciadas com outras culturas cultivadas em Selca (Croácia): estudo das propriedades nutricionais e bioatividades 2024
- Impacto do intercropping e do sistema de irrigação nos parâmetros físico-químicos e nutricionais de Prunus dulcis no nordeste de Portugal 2024
- Evaluation of the nutritional properties and mineral composition of almonds intercropped with chickpeas and clover in different irrigation systems in northeastern Portugal 2024
- Almonds intercropped with chickpeas and clover cultivated in Portugal under different irrigation conditions: a correlation between phenolic compounds and bioactive potential 2024
- Almonds intercropped with other crops cultivated in Croatia: study of nutritional properties and bioactivities 2024
- Enhancing invasive species value through phenolic compounds extraction for pharmaceuticals applications - optimization through Response Surface Methodology 2024
- Lemon verbena as a source of phenolic compounds with nutraceutical application: Optimization of extraction through Response Surface Methodology 2024
- Development of an alternative flour using residues resulting from the process of a plantbased beverage 2024
- Evaluation of the nutritional, chemical and mineral composition of intercropped almonds cultivated in Croatia 2024
- Assessment of the nutritional and antioxidant properties of almonds (Prunus dulcis L.) cultivated under different intercropping conditions in the northeastern of Portugal 2024
- Chemical characterization of intercropped almonds (Prunus dulcis Mill.) produced under different irrigation systems in north-eastern Portugal 2023
- Optimization of bioactive compounds in thymus genus leaves using HPLC-DAD-ESI/MS and investigation of their food industrial applications 2023
- Pigmentos naturales bioativos: Avances significativos para la industria alimentaria 2023
- Rethink mushroom´s production residues as powerful hypocholesterolemic agents: development of innovative and functional formulations 2023
- Análise das propriedades nutricionais e químicas de amêndoas consorciadas (Prunus dulcis) produzidas no nordeste de Portugal em diferentes sistemas de irrigação 2023
- Caracterização do perfil fenólico e potencial antioxidante de amêndoas cultiuvadas sob diferentes condições de irrigação no nordeste de Portugal 2023
- Caracterização do perfil fenólico e potencial antioxidante de amêndoas cultivadas sob diferentes condições de irrigação no nordeste de Portugal 2023
- Otimização do processo de extração de ervas do género Thymus como alternativa natural para a conservação de alimentos 2023
- Pigmentos naturales bioactivos: Avances significativos para la industria alimentaria 2023
- Potencial do Manjericão-Canela (O. basilicum 'Cinnamon') como fonte de compostos valiosos para indústria alimentar 2023
- Rethink mushroom's production residues as powerful hypocholesterolemic agents: development of innovative and functional formulations 2023
- Nutritional and antioxidant potential of soybean (Glycine max) by-products: An evaluation study 2023
- Evaluation of nutritional and chemical properties of almonds (Prunus dulcis) produced in northeastern of Portugal under different conditions by intercropping systems 2023
- Incorporação de farinha de castanha no produto de pastelaria "económico" 2022
- Incorporação de farinha de castanha no produto de pastelaria “económico” 2022
- FIG (FICUS CARICA L.) Synergic aspects between biotechnology and computer science 2022
- Increasing nutritional and bioactive properties of "Económicos" with chestnut flour 2022
- Perfil nutricional de morango, mirtilo e framboesa 2022
- TRADICIONAL CAKE “ECONÓMICO" WITH CHESTNUT FLOUR – NUTRITIONAL AND CHEMICAL PROPERTIES 2022
- Tradicional cake "Económico" with chestnut flour - nutritional and chemical properties 2022
- Upcycling Agricultural By-Porducts intro Renewable Bioactive Ingredients 2022
- Upcycling agricultural by-products into renewable bioative ingredients 2022
- A chromatographic study offive varieties for its valorization 2022
- Fig (Ficus carica L.) fruit bioresidues as sources of bioactive compounds for the food industry 2022
- Incorporação de farinha de castanha no produto de pastelaria ¿económico¿ 2022
- Optimization of citric acid extraction from lime peels using response surface methodology. 2022
- Synergistic aspects between biotechnologyand computer science 2022
- Virtual screening of medicinal compounds present in mushrooms as potentialtyrosinase inhibitors 2022
- Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake - "Económico” 2021
- Chemical profile of Nutraceutical formulations with natural preservatives 2020
- Chemical Profile of Nutraceutical Formulations with Natural Preservatives. 2019
- Evaluacio´n del perfil feno´lico individual de Calluna vulgaris (L.) y de su potencial bioactivo 2019
- Using alternative solvents for the extraction of phenolics from Juglans regia L 2019
- Using alternative solvents for the extraction of phenolic compounds: Juglans regia L. leaves as a case study 2019
- Flowers of Gomphrena globosa L. As an alternative source of betacyanins: Optimization of the extraction using response surface methodology 2019
- Optimization of the extraction of colouring agents from leaves of Ocimum basilicum var. purpurascens 2019
- Otimização de processos de extração de antocianinas a partir de cálices de Hibiscus sabdariffa L. para obtenção de corantes alimentares naturais 2019
- Otimização do processo de extração utilizando folhas de Ocinum basilicum var purpurascens para a obtenção de um ingrediente corante 2019
- Hibiscus sabdariffa L. calyces as a source of anthocyanins rich extracts to be used as a natural food colouring agent 2018
- Otimização da extração e estabilização de um aditivo natural à base de catequina, a partir de frutos de Arbutus unedo L. 2018
- Comparative study of different techniques to extract rosmarinic acid from Melissa officinalis L. 2018
- Optimization of the extraction of phenolic compounds from Juglans regia L. leaves using DES 2018
- Optimization and comparison of maceration and ultrasound Assited extraction sytems for the production of a colorant Extract from Hibiscus sabdariffa L. Flowers 2018
- Polyols: efficient solvents to extract phenolic compounds from walnut leaves 2018
- Optimization of the extraction of phenolic compounds from walnut leaves using DES 2017
- Tailloring deep eutectic solvents for the extraction of valuable compounds from natural sources using choline chloride and carboxylic acids mixtures: Optimization of the extr 2017
- Performance of phenolic compounds extraction using natural deep eutectic solvents based on choline chloride 2017
- Polyols based solvents for the extraction of phenolic compounds from Juglans regia L. leaves 2017
- Tailoring deep eutectic solvents for the extraction of phenolic compounds from Juglans regia L. leaves 2017