Publications in VIVO

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Beatriz Oliveira

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selected publications

academic article
- Exploring the bioactive compounds from berry biowaste: Eugenia involucrata DC. as a study case. Food Bioscience. 58:1-9. 2024
- Optimization and comparison of heat- and ultrasound-assisted extraction methods for anthocyanin recovery from Sicana odorifera fruit epicarp. Biomass Conversion and Biorefinery. 1-14. 2023
- Reuse of fruits and vegetables biowaste for sustainable development of natural ingredientes. Food Bioscience. 2023
- How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies. Current Opinion in Food Science. 65:70-78. 2016
- Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society. Innovative food science & emerging technologies.. 2016
book
- A irradiação como tecnologia pós-colheita viável para conservação de cogumelos, vegetais e plantas aromáticas 2017
document
journal article
- Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction. Sustainable Food Technology. 189-201. 2024
- Variability in Chemical Profile and Bioactivities of the Flesh of Greek Pumpkin Landraces. Horticulturae. 1-22. 2023
- Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients. Food Bioscience. 1-10. 2023
- 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. 1-13. 2022
- Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues. Antioxidants. 1-20. 2021
- Infusion of aerial parts of Salvia chudaei Batt. & Trab. from Algeria: Chemical, toxicological and bioactivities characterization. Journal of Ethnopharmacology. 1-8. 2021
- Valorization of Sicana odorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties. Foods. 1-12. 2021
- Phenolic compounds: current industrial applications, limitations and future challenges. Food & Function. 14-29. 2021
- Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product. Food Chemistry. 1-10. 2020
- Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Critical Reviews in Food Science and Nutrition. 805-835. 2020
- Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties. Food Chemistry. 1-8. 2020
- Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata". Food & Function. 2208-2217. 2020
- Towards honey authentication: Differentiation of Apis mellifera subspecies in European honeys based on mitochondrial DNA markers. Food Chemistry. 294-301. 2019
- Mushroom ethanolic extracts as cosmeceuticals ingredients: Safety and ex vivo skin permeation studies. Food and Chemical Toxicology. 228-236. 2019
- Development of a natural preservative obtained from male chestnut flowers: Optimization of a heat-assisted extraction technique. Food & Function. 1352-1363. 2019
- Agaricus blazei Murrill from Brazil: An ingredient for nutraceutical and cosmeceutical applications. Food & Function. 565-572. 2019
- Novel diagnostic tools for Asian ( Apis cerana ) and European ( Apis mellifera ) honey authentication. Food Research International. 686-693. 2018
- Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization. Chirality. 501-512. 2018
- Plant phenolic extracts as an effective strategy to control Staphylococcus aureus , the dairy industry pathogen. Food Research International. 515-520. 2018
- Enhancement of nutritional and bioactive compounds by in vitro culture of wild Fragaria vesca L. vegetative parts. Food Chemistry. 212-219. 2017
- Phytochemical profiling of underexploited Fabaceae species: Insights on the ontogenic and phylogenetic effects over isoflavone levels. Food Research International. 517-523. 2017
- Ellagitannin-rich bioactive extracts of Tuberaria lignosa: insights into the radiation-induced effects in the recovery of high added-value compounds. Food & Function. 160-171. 2017
- Alimentos tradicionais e inovação: uso de atmosferas modificadas e radiação ionizante na conservação da qualidade de azedas (Rumex sp.). Revista de Ciências Agrárias. 160-168. 2017
- Development of nutraceutical formulations based on the mycelium of Pleurotus ostreatus and Agaricus bisporus. Food & Function. 2155-2164. 2017
- Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents. Food Research International. 717-723. 2017
- Chemical and antioxidant profiles of acorn tissues from Quercus spp.: Potential as new industrial raw materials. Food Research International. 143-151. 2016
- Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies. Trends in Food Science & Technology. 144-158. 2016
- Medicago spp. as potential sources of bioactive isoflavones: Characterization according to phylogenetic and phenologic factors. Phytochemistry. 230-238. 2015
- A survey on genetically modified maize in foods commercialised in Portugal. Current Opinion in Food Science. 338-344. 2014
- A SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat products. Meat Science. 115-120. 2013
- Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin. Food Chemistry. 561-568. 2005