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Ayuso, M.

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academic article
- Editorial | Natural bioactives used as additives in food applications. Frontiers in Nutrition. 9:1-2. 2022
- Effect of Harvesting Time on the Chemical Composition of Cynara cardunculus L. var. altilis Blades. Agronomy. 12:1-13. 2022
- Chemical Composition of Cynara cardunculus L. var. altilis Bracts Cultivated in Central Greece: The Impact of Harvesting Time. Agronomy. 10:1-12. 2020
- Potato peels as sources of functional compounds for the food industry: A review. Trends in Food Science & Technology. 103:118-129. 2020
- Edible flowers: Emerging components in the diet. Trends in Food Science & Technology. 93:244-258. 2019
- Chemical characterization and bioactive properties of aqueous and organic extracts of Geranium robertianum L.. Food & Function. 7:3807-3814. 2016
- Phytochemical characterization and bioactive properties of Osyris quadripartita Salzm. ex Decne. leaves from Algeria. RSC Advances. 6:72768-72776. 2016
- Mentha spicata L. infusions as sources of antioxidant phenolic compounds: Emerging reserve lots with special harvest requirements. Food & Function. 7:4188-4192. 2016
- [13] Effects of gamma irradiation on cytotoxicity and phenolic compounds of Thymus vulgaris L. and Mentha x piperita L... Current Opinion in Food Science. 71:370-377. 2016
- Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots. RSC Advances. 5:26991-26997. 2015
- Infusions of artichoke and milk thistle represent a good source of phenolic acids and flavonoids. Food & Function. 6:55-61. 2015
- Castanea sativa Mill. Flowers amongst the Most Powerful Antioxidant Matrices: A Phytochemical Approach in Decoctions and Infusions. BioMed Research International. 2014:1-7. 2014
- Leaves and decoction of Juglans regia L.: Different performances regarding bioactive compounds and in vitro antioxidant and antitumor effects. Food Research International. 51:430-436. 2013
- Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.. Journal of Functional Foods. 5:1732-1740. 2013
- Bryonia dioica, Tamus communis and Lonicera periclymenum fruits: Characterization in phenolic compounds and incorporation of their extracts in hydrogel formulations for topical application. Food Research International. 49:169-176. 2013
- Characterisation of phenolic compounds in wild fruits from Northeastern Portugal. Food Chemistry. 141:3721-3730. 2013
- Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction. Food Chemistry. 141:4152-4160. 2013
- Stability of pelargonidin 3-glucoside in model solutions in the presence and absence of flavanols. American Journal of Food Technology. 2:602-617. 2007
- Identification of anthocyanin pigments in strawberry (cv Camarosa) by LC using DAD and ESI-MS detection. European Food Research and Technology. 214:248-253. 2002
chapter
- Effects of Irradiation on Food Bioactives 2022
conference paper
document
journal article
- Magnesium and manganese induced changes on chemical, nutritional, antioxidant and antimicrobial properties of the pansy and Viola edible flowers. Food Chemistry. 1-12. 2024
- Insights into the phenolic composition and in vitro bioactivity of cardoon capitulum: A nutraceutical-oriented valorization study. Food Chemistry. 1-12. 2024
- Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles. eFood. 1-9. 2023
- Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples. Foods. 1-19. 2023
- Microbiota Assessment of Fresh-Cut Apples Packaged in Two Different Films. Microorganisms. 1-12. 2023
- Chemical Characterization and Bioactive Properties of Wine Lees and Diatomaceous Earth towards the Valorization of Underexploited Residues as Potential Cosmeceuticals. Cosmetics. 1-19. 2023
- Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes. Food Research International. 2023
- Exploring the bioactive potential of Artemisia annua L. hydroethanolic extracts obtained by microwave-assisted extraction . Food & Function. 3038-3050. 2023
- The wide spectrum of industrial applications for cultivated cardoon (Cynara cardunculus L. var. Altilis DC.): A review. Food Chemistry. 1-16. 2023
- Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages. Biology. 1-17. 2022
- Chemical composition and biological activity of cardoon (Cynara cardunculus L. var. altilis) seeds harvested at different maturity stages. Food Chemistry. 1-10. 2022
- Chemical composition of cardoon (Cynara cardunculus L. var. altilis) petioles as affected by plant growth stage. Food Research International. 1-8. 2022
- Effect of harvesting time on the chemical composition of cynara cardunculus l. var. altilis blades. Agronomy. 2022
- Phenolic Composition and Biological Properties of Cynara cardunculus L. var. altilis Petioles: Influence of the Maturity Stage. Antioxidants. 1-19. 2021
- Applications of bioactive compounds extracted from olive industry wastes: A review. Comprehensive Reviews in Food Science and Food Safety. 453-476. 2021
- Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.). Food Chemistry. 1-8. 2021
- Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology. Chemosensors. 1-16. 2021
- Potato biodiversity: A linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypes. Food Chemistry. 1-128853. 2021
- Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chemistry. 1-9. 2021
- Development of new bilberry (Vaccinium myrtillus L.) based snacks: Nutritional, chemical and bioactive features. Food Chemistry. 1-10. 2021
- Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract. Food Bioscience. 2021
- Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts. Food Chemistry. 1-127744. 2021
- Ionizing Radiation Technologies to Increase the Extraction of Bioactive Compounds from Agro-Industrial Residues: A Review. Journal of Agricultural and Food Chemistry. 11054-11067. 2020
- Chemical composition and in vitro biological activities of cardoon (Cynara cardunculus L. var. altilis DC.) seeds as influenced by viability. Food Chemistry. 1-126838. 2020
- Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis. Food Research International. 1-8. 2020
- Chemical Composition of Cynara Cardunculus L. var. altilis Heads: The Impact of Harvesting Time. Agronomy. 1088-1088. 2020
- The use of gamma radiation for extractability improvement of bioactive compounds in olive oil wastes. Science of The Total Environment. 1-11. 2020
- Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity. Foods. 1-16. 2020
- Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts. Food & Function. 3227-3234. 2020
- Nutritional value, physicochemical characterization and bioactive properties of Brazilian quinoa BRS Piabiru. Food & Function. 2969-2977. 2020
- Incorporation of natural colorants obtained from edible flowers in yogurts. Current Opinion in Food Science. 668-675. 2018
- Phenolic compounds profile, nutritional compounds and bioactive properties of Lycium barbarum L.: A comparative study with stems and fruits. Food Research International. 574-581. 2018
- Postharvest changes in the phenolic profile of watercress induced by post-packaging irradiation and modified atmosphere packaging. Food Chemistry. 70-77. 2018
- Assessment of the nitrogen fertilization effect on bioactive compounds of frozen fresh and dried samples of Stevia rebaudiana Bertoni. Food Chemistry. 208-213. 2018
- Edible flowers as sources of phenolic compounds with bioactive potential. Food Research International. 580-588. 2018
- Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe). Food Chemistry. 701-706. 2018
- The influence of electron beam radiation in the nutritional value, chemical composition and bioactivities of edible flowers of Bauhinia variegata L. var. candida alba Buch.-Ham from Brazil. Food Chemistry. 163-170. 2018
- How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L.. Food Chemistry. 253-258. 2018
- Revalorization of wild Asparagus stipularis Forssk. as a traditional vegetable with nutritional and functional properties. Food & Function. 1578-1586. 2018
- Enhancement of nutritional and bioactive compounds by in vitro culture of wild Fragaria vesca L. vegetative parts. Food Chemistry. 212-219. 2017
- Phytochemical content and antioxidant activity of grapefruit (Star Ruby): A comparison between fresh freeze-dried fruits and different powder formulations. Current Opinion in Food Science. 106-112. 2017
- Chemical characterization of the Rosmarinus officinalis L. aqueous and hydroethanolic extracts in terms of phenolic compounds. Revista de Ciências Agrárias. 147-150. 2017
- Characterization of the phenolic profile of Matricaria recutita L. aqueous extracts obtained by decoction. Revista de Ciências Agrárias. 136-139. 2017
- Flavonoid Composition and Antitumor Activity of Bee Bread Collected in Northeast Portugal. Molecules. 248. 2017
- Hovenia dulcis Thunb. pseudofruits as functional foods: Phytochemicals and bioactive properties in different maturity stages. Journal of Functional Foods. 37-45. 2017
- Is Gamma Radiation Suitable to Preserve Phenolic Compounds and to Decontaminate Mycotoxins in Aromatic Plants? A Case-Study with Aloysia citrodora Paláu. Molecules. 347. 2017
- Chemical Profiling and Assessment of Antineurodegenerative and Antioxidant Properties of Veronica teucrium L. and Veronica jacquinii Baumg.. Chemistry & Biodiversity. 2017
- Contribution of the phenolic composition to the antioxidant, anti-inflammatory and antitumor potential of Equisetum giganteum L. and Tilia platyphyllos Scop.. Food & Function. 975-984. 2017
- Infusions of gamma irradiated Aloysia citrodora L. and Mentha x piperita L.: Effects on phenolic composition, cytotoxicity, antibacterial and virucidal activities. Food Research International. 582-590. 2017
- Infusions from Thymus vulgaris L. treated at different gamma radiation doses: Effects on antioxidant activity and phenolic composition. Current Opinion in Food Science. 34-39. 2016
- Stevia rebaudiana Bertoni cultivated in Portugal: A prospective study of its antioxidant potential in different conservation conditions. Food Research International. 49-55. 2016
- Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients. Food Chemistry. 220-227. 2016
- Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300). Journal of Functional Foods. 268-278. 2016
- Wild Fragaria vesca L. fruits: a rich source of bioactive phytochemicals. Food & Function. 4523-4532. 2016
- Basil as functional and preserving ingredient in "Serra da Estrela" cheese. Food Chemistry. 51-59. 2016
- Combined effects of gamma-irradiation and preparation method on antioxidant activity and phenolic composition of Tuberaria lignosa. Food Chemistry. 1-13. 2016
- Gomphrena globosa L. as a source of natural pigments: characterization in betacyanins. Revista de Ciências Agrárias. 151-154. 2016
- A comparison of the bioactivity and phytochemical profile of three different cultivars of globe amaranth: Red, white, and pink. Food & Function. 679-688. 2016
- Antioxidant potential of two Apiaceae plant extracts: A comparative study focused on the phenolic composition. Food Research International. 188-194. 2016
- Artichoke and milk thistle pills and syrups as sources of phenolic compounds with antimicrobial activity. Food & Function. 3083-3090. 2016
- Bioactive properties and functional constituents of Hypericum androsaemum L.: A focus on the phenolic profile. Food Research International. 422-431. 2016
- Ceratonia siliqua L. hydroethanolic extract obtained by ultrasonication: Antioxidant activity, phenolic compounds profile and effects in yogurts functionalized with their free and microencapsulated forms. Food & Function. 1319-1328. 2016
- Chemical characterization and bioactive properties of Geranium molle L.: from the plant to the most active extract and its phytochemicals. Food & Function. 2204-2212. 2016
- Chemical characterization and bioactive properties of aqueous and organic extracts of Geranium robertianum L.. Food & Function. 3807-3814. 2016
- Chemical characterization and bioactive properties of two aromatic plants: Calendula officinalis L. (flowers) and Mentha cervina L. (leaves). Food & Function. 2223-2232. 2016
- Effects of gamma irradiation on cytotoxicity and phenolic compounds of Thymus vulgaris L. and Mentha x piperita L.. Current Opinion in Food Science. 370-377. 2016
- Mentha spicata L. infusions as sources of antioxidant phenolic compounds: emerging reserve lots with special harvest requirements. Food & Function. 4188-4192. 2016
- Phytochemical characterization and bioactive properties of Osyris quadripartita Salzm. ex Decne. leaves from Algeria. RSC Advances. 72768-72776. 2016
- Phytochemicals and bioactive properties of Ilex paraguariensis : An in-vitro comparative study between the whole plant, leaves and stems. Food Research International. 286-294. 2015
- Phenolic profile and antimicrobial activity of different dietary supplements based on Cochlospermum angolensis Welw.. Food Research International. 412-416. 2015
- Scientific validation of synergistic antioxidant effects in commercialised mixtures of Cymbopogon citratus and Pterospartum tridentatum or Gomphrena globosa for infusions preparation. Food Chemistry. 16-24. 2015
- The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives. Food Research International. 821-827. 2015
- A bioactive formulation based on Fragaria vesca L. vegetative parts: Chemical characterisation and application in ¿-carrageenan gelatin. Journal of Functional Foods. 243-255. 2015
- Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L.. Food Chemistry. 378-385. 2015
- Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots. 26991-26997. 2015
- Chemical characterisation and bioactive properties of Prunus avium L.: The widely studied fruits and the unexplored stems. Food Chemistry. 1045-1053. 2015
- Decoction, infusion and hydroalcoholic extract of cultivated thyme: Antioxidant and antibacterial activities, and phenolic characterisation. Food Chemistry. 131-137. 2015
- Edible flowers of Viola tricolor L. as a new functional food: Antioxidant activity, individual phenolics and effects of gamma and electron-beam irradiation. Food Chemistry. 6-14. 2015
- Ethnopharmacological uses of Sempervivum tectorum L. in southern Serbia: Scientific confirmation for the use against otitis linked bacteria. Journal of Ethnopharmacology. 297-304. 2015
- Gamma irradiation improves the extractability of phenolic compounds in Ginkgo biloba L. Food Research International. 144-149. 2015
- Infusions of artichoke and milk thistle represent a good source of phenolic acids and flavonoids. Food & Function. 55-61. 2015
- Irradiation as a novel approach to improve quality of Tropaeolum majus L. flowers: Benefits in phenolic profiles and antioxidant activity. Innovative Food Science & Emerging Technologies. 138-144. 2015
- Melissa officinalis L. decoctions as functional beverages: A bioactive approach and chemical characterization. Food & Function. 2240-2248. 2015
- Phenolic profile and antioxidant properties of commercial and wild Fragaria vesca L. roots: A comparison between hydromethanolic and aqueous extracts. Food Research International. 125-132. 2015
- Seeds of Opuntia spp. as a novel high potential by-product: Phytochemical characterization and antioxidant activity. Food Research International. 383-389. 2015
- The powerful in vitro bioactivity of Euterpe oleracea Mart. seeds and related phenolic compounds. Food Research International. 318-322. 2015
- Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients. Food Chemistry. 289-297. 2015
- Nutritional and antioxidant contributions of Laurus nobilis L. leaves: Would be more suitable a wild or a cultivated sample?. Food Chemistry. 339-346. 2014
- Phenolic extracts of Rubus ulmifolius Schott flowers: Characterization, microencapsulation and incorporation into yogurts as nutraceutical sources. Food & Function. 1091-1100. 2014
- Bioactivity and phytochemical characterization of Arenaria Montana L.. Food & Function. 1848-1855. 2014
- Castanea sativa Mill. flowers amongst the most powerful antioxidant matrices: a phytochemical approach in decoctions and infusions. BioMed Research International. 1-7. 2014
- Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: Different performances regarding bioactivity and phenolic compounds. Food Chemistry. 73-80. 2014
- Exploring the antioxidant potential of Helichrysum stoechas (L.) Moench phenolic compounds for cosmetic applications: Chemical characterization, microencapsulation and incorporation into a moisturizer. Food Research International. 330-336. 2014
- Exploring xoconostle by-products as sources of bioactive compounds. Food Research International. 437-444. 2014
- Nutritional composition, antioxidant activity and phenolic compounds of wild Taraxacum sect. Ruderalia. Food Research International. 266-271. 2014
- Phenolic profiling of Veronica spp. grown in mountain, urban and sandy soil environments. Food Chemistry. 275-283. 2014
- Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity. Journal of Functional Foods. 27-37. 2014
- Phytochemical characterization and antioxidant activity of the cladodes of Opuntia macrorhiza (Engelm.) and Opuntia microdasys (Lehm.). Food & Function. 2129-2136. 2014
- Pterospartum tridentatum, Gomphrena globosa and Cymbopogon citratus: A phytochemical study focused on antioxidant compounds. Food Research International. 684-693. 2014
- Antifungal activity and detailed chemical characterization of Cistus ladanifer phenolic extracts. Food Research International. 41-45. 2013
- Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.. Journal of Functional Foods. 1732-1740. 2013
- Bryonia dioica, Tamus communis and Lonicera periclymenum fruits: characterization in phenolic compounds and incorporation of their extracts in hydrogel formulations for topical application. Food Research International. 169-176. 2013
- Characterisation of phenolic compounds in wild fruits from Northeastern Portugal. Food Chemistry. 3721-3730. 2013
- Characterization of phenolic compounds in wild medicinal flowers from Portugal by HPLC-DAD-ESI/MS and evaluation of antifungal properties. Food Research International. 104-110. 2013
- Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes. Food Chemistry. 2168-2173. 2013
- Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction. Food Chemistry. 4155-4160. 2013
- Infusion and decoction of wild German chamomile: Bioactivity and characterization of organic acids and phenolic compounds. Food Chemistry. 947-954. 2013
- Leaves and decoction of Juglans regia L.: different performances regarding bioactive compounds and in vitro antioxidant and antitumor effects. Food Research International. 430-436. 2013
- Nutrients, phytochemicals and bioactivity of wild Roman chamomile: A comparison between the herb and its preparations. Food Chemistry. 718-725. 2013
- Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions. Food Chemistry. 1-8. 2013
- Portuguese wild mushrooms at the "pharma-nutrition" interface: Nutritional characterization and antioxidant properties. Food Research International. 1-166. 2013
- Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: Effects of drying and oral preparation methods. Food Chemistry. 1028-1035. 2012
- Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L.. Food Chemistry. 841-848. 2012
- Phenolic, Polysaccharidic, and Lipidic Fractions of Mushrooms from Northeastern Portugal: Chemical Compounds with Antioxidant Properties. Journal of Agricultural and Food Chemistry. 4634-4640. 2012
- Fruiting body, spores and in vitro produced mycelium of Ganoderma lucidum from Northeast Portugal: A comparative study of the antioxidant potential of phenolic and polysaccharidic extracts. Food Research International. 135-140. 2012
- Characterization of phenolic compounds in flowers of wild medicinal plants from Northeastern Portugal. Food and Chemical Toxicology. 1576-1582. 2012
- Crataegus monogyna buds and fruits phenolic extracts: Growth inhibitory activity on human tumor cell lines and chemical characterization by HPLC-DAD-ESI/MS. Food Research International. 216-523. 2012
- Toward the Antioxidant and Chemical Characterization of Mycorrhizal Mushrooms from Northeast Portugal. Journal of Food Science. C824-C830. 2011
- Targeted metabolites analysis in wild Boletus species. Current Opinion in Food Science. 1343-1348. 2011
- Mycorrhizal induction of phenolic compounds and antioxidant properties of fungi and seedlings during the early steps of symbiosis. Chemoecology. 151-159. 2011
- Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions. Food Chemistry. 610-616. 2011
- Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal. Food Chemistry. 169-173. 2011
- Phenolic acids determination by HPLC-DAD-ESI/MS in sixteen different Portuguese wild mushrooms species. Food and Chemical Toxicology. 1076-1079. 2009
- Optimization of the determination of tocopherols in Agaricus sp. edible mushrooms by a normal phase liquid chromatographic method. Food Chemistry. 1046-1050. 2008
- Anthocyanin pigments in strawberry. Current Opinion in Food Science. 374-382. 2007
- Stability of pelargonidin 3-glucoside in model solutions in the presence and absence of flavanols. American Journal of Food Technology. 602-617. 2007
- Flavanol-anthocyanin condensed pigments in plant extracts. Food Chemistry. 428-436. 2006
- Identification of anthocyanin pigments in strawberry (cv Camarosa) by LC using DAD and ESI-MS detection. European Food Research and Technology. 248-253. 2002