selected publications
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academic article
- Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests. Foods. 11:1-18. 2022
- Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family. Food Research International. 161:111875. 2022
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conference paper
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document
- Nutritional and antioxidant potential of soybean (Glycine max) by-products: An evaluation study 2023
- Basil and eucalyptus as a source of essential oils with bioactive properties 2022
- Optimization of the extraction of bioactive compounds from Thymus vulgaris L.: comparison of heat-assisted and ultrasound-assisted techniques 2022
- Optimization of the extraction of bioactive compounds from Thymus vulgaris L.: comparison of heat-assisted and ultrasound-assisted techniques. 2022
- Título: Desenvolvimento de corantes bioativos a partir de subprodutos de framboesa vermelha usando extrações assistidas por calor e ultrassom 2022
- Optimization of heat-assisted extraction of bioactive compounds from Thymus vulgaris L. 2021
- Study of aromatic and medicinal plants as potential natural ingredients for the food industry. 233-233. 2021
- Plants from Lamiaceae family as a source of essential oils with bioactive properties 2021
- Comparison of the volatile profile of the essential oils extracted from the aerial parts and roots of lovage (Levisticum officinale W.D.J. Koch) 2019
- Evaluation of the composition in organic acids, vitamin E and phenolic compounds of lovage (Levisticum officinale W.D.J. Koch) roots 2019
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journal article
- Volatile Compounds and Biological Activity of the Essential Oil of Aloysia citrodora Paláu: Comparison of Hydrodistillation and Microwave-Assisted Hydrodistillation. Molecules. 4528. 2023
- Lovage (Levisticum Officinale W.D.J. Koch) Roots: A Source of Bioactive Compounds Towards a Circular Economy. Resources. 1-16. 2020
- Chemical and bioactive characterization of the aromatic plant Levisticum officinale W.D.J. Koch: a comprehensive study. Food & Function. 1292-1303. 2020