publicações selecionadas
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artigo de revista
- Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes. Food Chemistry. 2019
- Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits. Food Chemistry. 2018
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artigo de conferência
- Recovery of Phenolic Compounds from Edible Algae Using High Hydrostatic Pressure: An Optimization Approach 2020
- Arbutus unedo L. as an alternative source of anthocyanin compounds for application as food colouring agent 2018
- Aplicação em waffles de um corante natural obtido de frutos de Arbutus unedo L. 2018
- Maximização da extração de antocianinas de Hibiscus sabdariffa por diferentes métodos para obtenção de corantes alimentares 2018
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capítulo de livro
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documento
- Optimization and stabilization ofa cyanidin-3-O-glucoside rich extract obtained from fruits of Arbutus unedo L. 2018
- Comparative study of different techniques to extract rosmarinic acid from Melissa officinalis L. 2018
- Ácidos fenólicos e flavonoides glucosilados em Lavandula pedunculata (Mill.) Cav. 2017