selected publications
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academic article
- Sustainable Cultivation of Edible Mushrooms: Preserving Biodiversity and Ensuring Product Quality. IECAG 2023. 1-7. 2023
- XX EuroFoodChem conference. Food Research International. 143:110276. 2021
- In vitro shoot cultures of pterospartum tridentatum as an alternative to wild plants as a source of bioactive compounds 2018
- Headspace solid phase microextraction (spme) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model 2001
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conference paper
- Enfoques integrados para el impulso socioeconómico de la producción y consumo sostenible de hongos de Montesinho. 327-327. 2022
- Integrated approaches for socio-economic boosting of the sustainable production and consumption of Montesinho mushrooms. 327-327. 2022
- Aspectos químicos y nutricionales del filete de Aloe vera 2019
- Immunostimulatory polysaccharides from the hot water extracts of prickled broom (P. tridentatum (L.) Willk) dried inflorescences. 41-41. 2017
- The polysaccharides from pterospartum tridentatum (l.) Willk. Inflorescences and their contribution to in vitro macrophage nitric oxide production. 47-47. 2017
- Using mass spectrometry techniques for the elucidation of structural features of immunostimulatory polysaccharides from medicinal plantsaqueous extracts 2017
- Estrutura e atividade imunoestimuladora dos polissacarídeos presentes em extratos aquosos de inflorescências secas de P. tridentatum. 555-564. 2016
- Microwave hydrodiffusion and gravity: an emergent technology for green extraction of non-volatile compounds. 113-113. 2015
- Structural characterization and macrophage immunostimulatory activity of polysaccharides present in the hot water extracts from Pterospartum tridentatum dried inflorescences 2015
- Structural features and macrophage immunostimulatory activity of the polysaccharides from Fraxinus angustifolia and Mentha suaveolens hot water extracts 2015
- Pectic polysaccharides from the infusions of P. tridentatum, F. angustifolia and M. suaveolens: structural characterization and inflammatory influence evaluation 2013
- Pectic polysaccharides from the infusions of P. tridentatum, F. angustifolia and M. suaveolens: structural characterization and modulation of the inflammatory activity 2013
- Isolation and characterization of polysaccharides from Fraxinus angustifolia infusions. 147. 2012
- Monomeric composition and linkage analysis of the polysaccharides present in the infusions of Fraxinus angustifolia leaves. 69-69. 2011
- Polysaccharides from the infusions of P. tridentatum, F. angustifolia, and M. suaveolens. 111-111. 2011
- Polysaccharides from the infusions of P. tridentatum, F. angustifoliaand M. suaveolens 2011
- Polysaccharide composition of Fraxinus angustifolia Leave infusions 2010
- Composição glicosídica e actividade antioxidante de extractos de infusões de folhas de freixo (Fraxinus angustifolia) 2009
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document
- Nutritional and chemical composition of Fistulina hepatica and Clitocybe nuda from Montesinho Natural Park 2023
- Integrated strategy for promoting the socio-economic sustainability of the cultivation and consumption of Montesinho mushrooms 2023
- Nutritional and chemical composition of Fistulina hepatica and Clitocybe nuda from Montesinho Natural Park 2022
- Enfoques integrados para el impulso socioeconómico de la producción y consumo sostenible de hongos de Montesinho 2022
- Aspectos químicos y nutricionales del filete de Aloe vera 2019
- Immunostimulatory polysaccharides from the hot water extracts of prickled broom (P. tridentatum (L.) Willk) dried inflorescences 2017
- The polysaccharides from pterospartum tridentatum (l.) Willk. Inflorescences and their contribution to in vitro macrophage nitric oxide production 2017
- Using mass spectrometry techniques for the elucidation of structural features of immunostimulatory polysaccharides from medicinal plantsaqueous extracts 2017
- Estrutura e atividade imunoestimuladora dos polissacarídeos presentes em extratos aquosos de inflorescências secas de P. tridentatum. 555-564. 2016
- Structural characterization and macrophage immunostimulatory activity of polysaccharides present in the hot water extracts from Pterospartum tridentatum dried inflorescences 2015
- Structural features and macrophage immunostimulatory activity of the polysaccharides from Fraxinus angustifolia and Mentha suaveolens hot water extracts 2015
- Pectic polysaccharides from the infusions of P. tridentatum, F. angustifolia and M. suaveolens: structural characterization and inflammatory influence evaluation 2013
- Isolation and characterization of polysaccharides from Fraxinus angustifolia infusions 2012
- Monomeric composition and linkage analysis of the polysaccharides present in the infusions of Fraxinus angustifolia leaves 2011
- Polysaccharides from the infusions of P. tridentatum, F. angustifolia, and M. suaveolens 2011
- Polysaccharide Composition of Fraxinus angustifolia Leave Infusions 2010
- Composição Glicosídica e Actividade Antioxidante de Extractos de Infusões de Folhas de Freixo (Fraxinus angustifolia) 2009
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journal article
- Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower. Antioxidants. 1-21. 2019
- In vitro shoot cultures of pterospartum tridentatum as an alternative to wild plants as a source of bioactive compounds. Natural Product Communications. 2018
- In vitro macrophage nitric oxide production by Pterospartum tridentatum (L.) Willk. inflorescence polysaccharides. Carbohydrate Polymers. 176-184. 2017
- Application of Fourier transform infrared spectroscopy and orthogonal projections to latent structures/partial least squares regression for estimation of procyanidins average degree of polymerisation. Analytica Chimica Acta. 143-149. 2010
- Calcium-mediated gelation of an olive pomace pectic extract. Carbohydrate Polymers. 125-133. 2003
- Headspace solid phase microextraction (spme) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. Journal of Agricultural and Food Chemistry. 5142-5151. 2001