Faculdade de Farmácia
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Affiliation
Publications
selected publications
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academic article
- Olive cultivar and maturation process on the oviposition preference ofBactrocera oleae(Rossi) (Diptera: Tephritidae). Bulletin of Entomological Research. 109:43-53. 2018
- Avaliação do teor em compostos fenólicos e atividade antioxidante de folhas de videira com vista ao seu aproveitamento para uso alimentar 2017
- Bioactivity and phenolic composition from natural fermented table olives. Food & Function. 5:3132-3142. 2014
- Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food and Chemical Toxicology. 47:92-97. 2009
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chapter
- Nuts: Agricultural and Economic Importance Worldwide 2016
- Olive Oil Phenolic Composition as Affected by Geographic Origin, Olive Cultivar, and Cultivation Systems 2015
- How Agronomic Factors Affects Olive Oil Composition And Quality 2014
- Microwave heating: a time saving technology or a way to induce vegetable oils oxidation?. 597-614. 2011
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conference paper
- Atividade antioxidante de Passiflora edulis Sims edulis ao longo da maturação. 183-190. 2016
- Composição de frutos de maracujá-roxo, Passiflora edulis Sims edulis, ao longo da maturação. 197-204. 2016
- Pão transmontano: the use of physicochemical characterization and chemometrics in order to achieve the PGI certification 2016
- Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results. 856-859. 2015
- Análise ao processo de fabrico de pão do Nordeste Transmontano com vista à elaboração de um caderno de especificações - estudo preliminar. I Congresso Nacional das Escolas Superiores Agrárias: livro de resumos. 2015
- Avaliação do teor em compostos fenólicos e atividade antioxidante de folhas de videira com vista ao seu aproveitamento para uso alimentar 2015
- Efeito do processamento alimentar na cor, composição volátil e bioatividade de folhas de videira da casta Malvasia Fina 2015
- Physic-chemical characterization of a traditional Portuguese bread (Pão Transmontano) towards its future certification – preliminary results 2015
- Physicochemical characterization of a traditional Portuguese bread (Pão Transmontano) towards its future certification – preliminary results. 1980-1983. 2015
- Pão de centeio do olival: desenvolvimento do produto e sua caracterização. 244-244. 2015
- Efeito do tempero na composição química e aceitabilidade pelo consumidor de pastas de azeitona cv. Cobrançosa. 84-87. 2014
- A maturação como fator determinante na atividade antioxidante e composição fenólica em frutos da Cv. Cobrançosa. 1866-1871. 2014
- Caracterização da fração volátil de azeitonas representativas da região de Trás-os-Montes: cvs. Cobrançosa, Madural e Verdeal Transmontana. 1920-1925. 2014
- Azeitonas de mesa transmontanas: contributo para a sua caracterização e bases para a criação de uma nova Denominação de Origem Protegida (DOP). 33-33. 2012
- Classification of olive cultivars using artificial neural networks 2011
- Actividade antioxidante de folhas de medronheiro (Arbutus unedo L.) de 19 genótipos provenientes da região de Bragança. 179-182. 2010
- Interaction between Hypholoma fasciculare and the ectomycorrhizal fungus Pisolithus tinctorius 2010
- Volatile composition of three species of wild mushrooms from Trás-os-Montes region using HS-SPME and GC/IT-MS 2010
- A lagarta da couve, Pieris brassicae (L.) (Lepidoptera: Pieridae), como fonte de compostos com interesse farmacêutico 2009
- Actividade antioxidante de azeitonas verdes descaroçadas produzidas em Trás-os-Montes: estudo do efeito da cultivar.. 52-52. 2009
- Efeito do aquecimento em microondas na qualidade de azeites virgens.. 53-53. 2009
- Effect of different attractants used in Olipe traps for olive fly mass-trapping on parasitoids in the Northeast of Portugal. 2009
- Influência da cultivar nas características sensoriais de azeitonas verdes descaroçadas produzidas em Trás-os-Montes.. 29-29. 2009
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document
- Pão transmontano: the use of physicochemical characterization and chemometrics in order to achieve the PGI certification. 1. 2016
- Análise ao processo de fabrico de pão do Nordeste Transmontano com vista à elaboração de um caderno de especificações - estudo preliminar. 248. 2015
- Pão de centeio do olival: desenvolvimento do produto e sua caracterização. 244. 2015
- Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results 2015
- Physicochemical characterization of a traditional Portuguese bread (Pão Transmontano) towards its future certification – preliminary results 2015
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journal article
- In vitro interactions between the ectomycorrhizal Pisolithus tinctorius and the saprotroph Hypholoma fasciculare fungi: morphological aspects and volatile production. Mycology. 1-14. 2021
- The development of the radicular and vegetative systems of almond trees with different rootstocks following the application of biostimulants. SPANISH JOURNAL OF AGRICULTURAL RESEARCH. 2020
- Effects of irrigation and collection period on grapevine leaf (Vitis vinifera L. var. Touriga Nacional): Evaluation of the phytochemical composition and antioxidant properties. Scientia Horticulturae. 74-81. 2019
- Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis). Journal of Food Science and Technology. 2019
- Olive cultivar and maturation process on the oviposition preference of Bactrocera oleae (Rossi) (Diptera: Tephritidae) 2019
- Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy. European Food Research and Technology. 2019
- Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perception. European Food Research and Technology. 593-606. 2018
- Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage. Food Research International. 374-382. 2018
- Croton argyrophyllus Kunth and Croton heliotropiifolius Kunth: Phytochemical characterization and bioactive properties. Food Research International. 308-315. 2018
- Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves. European Journal of Lipid Science and Technology. 1700177. 2017
- Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca). Food Chemistry. 1197-1205. 2017
- Antimicrobial activity of endophytic fungi from olive tree leaves. World Journal of Microbiology and Biotechnology. 2017
- Changes in volatile compounds of Dittrichia viscosa caused by the attack of the gall-forming dipteran Myopites stylatus. Food Research International. 71-77. 2016
- Identification of leaf volatiles from olive (Olea europaea) and their possible role in the ovipositional preferences of olive fly, Bactrocera oleae (Rossi) (Diptera: Tephritidae). Phytochemistry. 11-19. 2016
- Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties. Food Chemistry. 291-295. 2016
- Electrophysiological response of Bactrocera oleae (Rossi) (Diptera: Tephritidae) adults to olive leaves essential oils from different cultivars and olive tree volatiles. Food Research International. 81-88. 2015
- Physico-chemical characteristics of olive leaves and fruits and their relation with Bactrocera oleae (Rossi) cultivar oviposition preference. Scientia Horticulturae. 208-214. 2015
- A review of Bactrocera oleae (Rossi) impact in olive products: From the tree to the table. Trends in Food Science & Technology. 226-242. 2015
- Optimal harvesting period for cvs. Madural and Verdeal Transmontana, based on antioxidant potential and phenolic composition of olives. Current Opinion in Food Science. 1120-1126. 2015
- Olive Volatiles from Portuguese Cultivars Cobrançosa, Madural and Verdeal Transmontana: Role in Oviposition Preference of Bactrocera oleae (Rossi) (Diptera: Tephritidae). PLOS ONE. e0125070. 2015
- Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential. Current Opinion in Food Science. 22-28. 2015
- Control of the banana burrowing nematode using sisal extract. Agronomy for Sustainable Development. 783-791. 2015
- Homeopathic drugs to control red rot disease in sisal plants. Agronomy for Sustainable Development. 649-656. 2015
- Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts. Food Chemistry. 203-211. 2015
- Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils. European Journal of Lipid Science and Technology. 503-513. 2015
- Antioxidant activity and phenolic composition of Cv. Cobrancosa olives affected through the maturation process. Journal of Functional Foods. 20-29. 2014
- Bioactivity and phenolic composition from natural fermented table olives. Food & Function. 3132-3142. 2014
- Lippia origanoides H.B.K. essential oil production, composition, and antioxidant activity under organic and mineral fertilization: Effect of harvest moment. Food Research International. 217-225. 2014
- Organic and mineral fertilization influence on biomass and essential oil production, composition and antioxidant activity of Lippia origanoides H.B.K.. Food Research International. 169-176. 2014
- Volatile biomarkers for wild mushrooms species discrimination. Food Research International. 186-194. 2013
- Chemometrics as a tool to discriminate geographical origin of Cyperus esculentus L. based on chemical composition. Food Research International. 19-25. 2013
- Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality. Food and Bioprocess Technology. 509-521. 2013
- Effect of geographical origin on the essential oil content and composition of fresh and dried Mentha×villosa Hudson leaves. Food Research International. 1-7. 2013
- The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating. Food Research International. 37-43. 2013
- Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating. Food and Chemical Toxicology. 2894-2901. 2012
- Arbutus unedo L. leaves as source of phytochemicals with bioactive properties. Food Research International. 473-478. 2012
- Can tea extracts protect extra virgin olive oil from oxidation during microwave heating?. Food Research International. 148-154. 2012
- Effect of Cultivar on Sensory Characteristics, Chemical Composition, and Nutritional Value of Stoned Green Table Olives. Food and Bioprocess Technology. 1733-1742. 2012
- Geographical origin and drying methodology may affect the essential oil of Lippia alba (Mill) N.E. Brown. Food Research International. 247-252. 2012
- Influence of fruit traits on oviposition preference of the olive fly, Bactrocera oleae (Rossi) (Diptera: Tephritidae), on three Portuguese olive varieties (Cobrançosa, Madural and Verdeal Transmontana). Scientia Horticulturae. 127-135. 2012
- Volatile profile of Arbutus unedo L. fruits through ripening stage. Food Chemistry. 667-673. 2011
- Influence of strawberry tree (Arbutus unedo L.) fruit ripening stage on chemical composition and antioxidant activity. Food Research International. 1401-1407. 2011
- Chemical characterization of "alcaparras" stoned table olives from northeast Portugal. Molecules. 9025-9040. 2011
- Chemometric classification of several olive cultivars from Trás-os-Montes region (northeast of Portugal) using artificial neural networks. Chemometrics and Intelligent Laboratory Systems. 65-73. 2011
- Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives. Food and Chemical Toxicology. 450-457. 2011
- Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS. Journal of the Science of Food and Agriculture. 1693-1701. 2011
- Hazelnut (Corylus avellana L.) kernels as a source of antioxidants and their potential in relation to other nuts. Food Research International. 621-626. 2010
- Olive oil stability under deep-frying conditions. Food and Chemical Toxicology. 2972-2979. 2010
- Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food and Chemical Toxicology. 92-97. 2009
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thesis
Contact
full name
- Anabela Farmácia