publicações selecionadas
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artigo de revista
- Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization. Foods. 2025
- Valorisation of pumpkin by-products: Chemical composition and bioactive properties of pumpkin seeds, peels, and fibrous strands from different local landraces of Greece. Food Chemistry. 2025
- Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoechas L., Artemisia dracunculus L. and Ocimum basilicum L. Food Chemistry. 2024
- Chemical Profile and Biological Activities of Brassica rapa and Brassica napus Ex Situ Collection from Portugal. Foods. 2024
- Variability in Chemical Profile and Bioactivities of the Flesh of Greek Pumpkin Landraces. Horticulturae. 2023
- Chemical Characterization, Bioactivity and Toxicity of European Flora Plant Extracts in Search for Potential Natural Origin Preservatives. Plants. 2023
- Evaluation of antitumoral and antioxidant activities of the hydroalcoholic extract and fractions obtained from the fruit pericarp of Sapindus saponaria L.. Natural Product Research. 2023
- Valorization of Pumpkin Peel as a Source of Bioactive Compounds: Optimization of Heat- and Ultrasound-Assisted Extraction. Molecules. 2023
- Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications. Molecules. 2023
- Lavandula stoechas L., Artemisia dracunculus L., and Ocimum basilicum L. polyphenolic extracts as functional food ingredientes . Food Science and Technology International. 2023
- Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties. Molecules. 2022
- Extraction of chlorophylls from Daucus carota L. and Solanum lycopersicum var. cerasiforme crop by-products. Food Chemistry Advances. 2022
- Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge. Journal of Agricultural and Food Chemistry. 2022
- Extraction of Aloesin from Aloe vera Rind Using Alternative Green Solvents: Process Optimization and Biological Activity Assessment. Biology. 2021
- Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative. Plants. 2021
- Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures. Molecules. 2021
- Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica. Antioxidants. 2019
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artigo de conferência
- Incorporation of pumpkin peel extract into a pumpkin pulp formulation as a natural preservative 2023
- Preliminary investigation on antioxidant, antibacterial and antiproliferative activities on Pleurotus eryngii var. thapsiae, as potential source of bioactive compounds 2023
- Uso sustentável da abóbora: extratos de subprodutos de abóbora egípcia como conservantes natural 2023
- Integrative and sustainable strategy for the valorization of pumpkin by-products 2023
- Developing a sustainable and functionalized pumpkin fruit pulp formulation using biobased preservatives: The PulpIng Project 2023
- Evaluation of the phenolic profile and bioactive potential of portuguese and Algerian pumpkin by-products 2023
- Pumpkin peel phenolic extracts: optimized extraction and potential use as food preservatives 2023
- Sustainable use of pumpkin: characterization of the pulp and valorization of by-products in obtaining preservative extracts 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
- Egyptian pumpkin by-product extracts as natural food preservatives 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
- 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
- Bio-based hybrid molecules for coloring and preservative purposes 2022
- Estudo nutricional e químico dos frutos de Rubus fruticosus L. var. ‘Triple Crown’ como fonte alimentar com alta capacidade antioxidante 2022
- Extraction of chlorophylls from the aerial parts of carrots (Daucus Carota L.) for the development of alternative natural colorants 2022
- Haskap and blackthorn berries anthocyanin profile 2022
- Identificação e otimização da extração de compostos fenólicos de cascas de abóbora ‘Butternut squash’ 2022
- Optimized extraction of chlorophylls from Solanum lycopersicum L. var. cerasiforme by-products 2022
- Pumpkin by-products as a source of preservative compounds for food application: valorization of industrial bioresidues towards a sustainable system 2022
- Subprodutos de abóbora como fonte de conservantes naturais para aplicação alimentar 2022
- “Pingo de Mel” fig as a rich source of phytochemicals with antioxidant and antimicrobial properties 2022
- Chlorophyll-based coloring extracts obtained from biowaste 2021
- Nutritional and chemical study of strawberries and raspberries grown in the north of Portugal 2021
- Compostos bioativos de bio resíduos de abóbora para aplicação em alimentos 2021
- Medicinal and aromatic plant (MAP) seasoning mixtures: Bioactive and nutritional potential 2021
- Application of an anthocyanin-based colorant in a pastry product 2021
- Blueberry (Vaccinium myrtillus L.) juice and bagasse for antioxidant products development 2021
- Extraction of Chlorophylls and Carotenoids from Natural Sources 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
- Bioactive potential of aromatic and medicinal plants traditionally used as condiments 2021
- Extraction of Chlorophylls from natural sources. 1st Natural products application: Health, Cosmetic and Food. 2021
- Production and fertilization system affects the nutritional, chemical, and bioactive properties of small red fruits. 1st Natural products application: Health, Cosmetic and Food. 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
- Chemical characterization and antioxidant capacity evaluation of blueberries and currants subjected to different types of production 2021
- Bioactive properties of bio-residues from food industry: pumpkin seeds, peels, and fibrous strands 2021
- Blueberry bagasse recovery for the development of enriched juices 2021
- Composição química e nutricional de frutos vermelhos: valiosas fontes de antioxidante 2021
- Development of an anthocyanin-rich juice powder based on blueberry by-products 2021
- Effects of diferente production systems on red fruits nutritional properties 2021
- Extração de aloeresina B a partir de Aloe vera com recurso a solventes alternativos: Otimização do processo e avaliação de bioatividade 2021
- Food industry by-products applied as pumpkin-based foodstuff preservatives 2021
- From wild edible plants to contemporary foods: nutritional and phytochemical studies with vegetables and spices 2021
- Nutritional evaluation and development of Anthocyanin-Rich colouring formulations from bioresidues of Lonicera Caerulea L. fruits 2021
- Study of Prunus spinosa L. fruit epicarp and Lonicera careulea L. fruit: alternative natural colorants with 2021
- 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
- Aplicação de frutos de Lonicera caerulea L. var. Kamtschatica no desenvolvimento de corantes alimentares com propriedades bioativas 2019
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capítulo de livro
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poster de conferência
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teses
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documento
- Pigmentos naturales bioactivos: avances significativos para la industria alimentaria 2025
- Pigmentos naturales bioativos: Avances significativos para la industria alimentaria 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
- Compostos bioativos de bio-resíduos de abóbora para aplicação em alimentos. Encontro com a ciência e tecnologia em Portugal 2021