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artigo de revista
- Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent. Innovative Food Science & Emerging Technologies. 2025
- Jatoba (Hymenaea courbaril L.) Pod Residue: A Source of Phenolic Compounds as Valuable Biomolecules. Plants. 2024
- Exploring the bioactive compounds from berry biowaste: Eugenia involucrata DC. as a study case. Food Bioscience. 2024
- Chemical profile and bioactivities of industrial wastes from Chenopodium quinoa seed. European Journal of Lipid Science and Technology. 2024
- Exploring the a-amylase-inhibitory properties of tannin-rich extracts of Cytinus hypocistis on starch digestion. Food Research International. 2023
- Supercritical fluid-assisted extraction of hop cone residue from craft breweries. Journal of CO2 Utilization. 2023
- Insights into the Chemical Composition and In Vitro Bioactive Properties of Mangosteen (Garcinia mangostana L.) Pericarp. Foods. 2023
- Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications. Molecules. 2023
- Brazilian berry waste as a source of bioactive compounds: grumixama (Eugenia brasiliensis Lam.) as a case study. Food & Function. 2023
- Overproduction of laccase by trametes versicolor and Pycnoporus sanguineus in farnesol-pineapple waste solid fermentation 2023
- Full Exploitation of Peach Palm (Bactris gasipaes Kunth): State of the Art and Perspectives. Plants. 2022
- Polyphenolic profile and pharmacological activities of whips horse (Luehea divaricata) bark extracts studied using in vitro and in vivo systems. Biocatalysis and Agricultural Biotechnology. 2022
- A critical appraisal of the most recent investigations on the hepatoprotective action of brazilian plants 2022
- Laccases in food processing: Current status, bottlenecks and perspectives. Trends in Food Science & Technology. 2021
- Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study. Foods. 2020
- Potential anti-diabetic properties of Merlot grape pomace extract: An in vitro, in silico and in vivo study of a-amylase and a-glucosidase inhibition. Food Research International. 2020
- Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench). Molecules. 2020
- Bacterial Resistance: Antibiotics of Last Generation used in Clinical Practice and the Arise of Natural Products as New Therapeutic Alternatives. Current Pharmaceutical Design. 2020
- An overview of structural aspects and health beneficial effects of antioxidant oligosaccharides 2020
- By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts. Molecules. 2020
- Potential anti-diabetic properties of Merlot grape pomace extract: An in vitro, in silico and in vivo study of a-amylase and a-glucosidase inhibition. Food Research International. 2020
- Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety. Food Research International. 2019
- A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill. Food Research International. 2019
- Chemical composition and biological activities of Juçara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds. Journal of Functional Foods. 2019
- Effects of in vitro gastrointestinal digestion and colonic fermentation on a rosemary (Rosmarinus officinalis L) extract rich in rosmarinic acid. Food Chemistry. 2019
- Phytochemical profile and biological activities of 'Ora-pro-nobis' leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest. Food Chemistry. 2019
- New phytochemicals as potential human anti-aging compounds: Reality, promise, and challenges. Critical Reviews in Food Science and Nutrition. 2018
- A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts. Food & Function. 2018
- Antioxidant and antimicrobial activities of a purified polysaccharide from yerba mate (Ilex paraguariensis). International Journal of Biological Macromolecules. 2018
- Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis. Journal of Functional Foods. 2017
- Stability and biological activity of Merlot ( Vitis vinifera ) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation. Journal of Functional Foods. 2017
- The emerging use of mycosterols in food industry along with the current trend of extended use of bioactive phytosterols. Trends in Food Science & Technology. 2017
- Biological activities and chemical constituents of Araucaria angustifolia: An effort to recover a species threatened by extinction. Trends in Food Science & Technology. 2016
- Biotechnological, nutritional and therapeutic uses of Pleurotus spp. (Oyster mushroom) related with its chemical composition: A review on the past decade findings. Trends in Food Science & Technology. 2016
- The past decade findings related with nutritional composition, bioactive molecules and biotechnological applications of Passiflora spp. (passion fruit). Trends in Food Science & Technology. 2016
- Phytochemicals and bioactive properties of Ilex paraguariensis : An in-vitro comparative study between the whole plant, leaves and stems. Food Research International. 2015
- Bioactive formulations prepared from fruiting bodies and submerged culture mycelia of the Brazilian edible mushroom Pleurotus ostreatoroseus Singer. Food & Function. 2015
artigo de conferência
capítulo de livro
- Bioactive Compounds from Food and Its By-products: Current Applications and Future Perspectives 2023
- Mycosterols 2023
poster de conferência
- Potencial de Pigmentos Naturais Bioativos: Técnicas de Extração Convencionais e Não Convencionais, Métodos de Estabilização e Aplicações na Indústria Alimentar 2025
documento