publicações selecionadas
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artigo de revista
- Influence of environmental factors on α-tocopherol levels in Moringa oleifera extracts. Food Research International. 2025
- Optimised model microcapsules of Arabic gum and gelatin a for functional cosmetic applications: From formulation to scale-up using a mesostructured reactor. Chemical Engineering Research and Design. 2025
- Solid dispersions as effective curcumin vehicles to obtain k-carrageenan functional films for olive oil preservation. International Journal of Biological Macromolecules. 2025
- Developing High-Coloring Natural Systems Using Double Emulsions with Daucus carota L. Extract to Meet High-Performance Requirements. Foods. 2024
- Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design. Journal of Food Engineering. 2024
- Evaluating the potential of natural polymers for water-dispersible curcumin-based solid dispersion colourant systems for food applications. Journal of Food Engineering. 2024
- Advancements in conventional and supercritical CO2 extraction of Moringa oleifera bioactives for cosmetic applications: A review. Journal of Supercritical Fluids. 2024
- Saponin-based natural nanoemulsions as alpha-tocopherol delivery systems for dermal applications. Journal of Molecular Liquids. 2023
- Study of binary mixtures of Tribulus terrestris extract and Quillaja bark saponin as oil-in-water nanoemulsion emulsifiers. Journal of Surfactants and Detergents. 2023
- The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients. Food Chemistry. 2023
- Moringa oleifera L. Screening: SFE-CO2 Optimisation and Chemical Composition of Seed, Leaf, and Root Extracts as Potential Cosmetic Ingredients. Separations. 2023
- Pickering Emulsions Based in Inorganic Solid Particles: From Product Development to Food Applications. Molecules. 2023
- Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients. Food Chemistry. 2022
- Saponins as Natural Emulsifiers for Nanoemulsions. Journal of Agricultural and Food Chemistry. 2022
- Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO2 as Potential Flavouring Additives for Food Applications. Molecules. 2022
- Development of water-in-oil pickering emulsions from sodium oleate surface-modified nano-hydroxyapatite. Surfaces and Interfaces. 2022
- Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode. Food Biophysics. 2022
- In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite Pickering emulsions and derived fortified foods. Current Opinion in Food Science. 2022
- Spirulina (Arthrospira platensis) protein-rich extract as a natural emulsifier for oil-in-water emulsions: Optimization through a sequential experimental design strategy. Colloids and Surfaces A Physicochemical and Engineering Aspects. 2022
- Evaluation of saponin-rich extracts as natural alternative emulsifiers: A comparative study with pure Quillaja Bark saponin. Colloids and Surfaces A Physicochemical and Engineering Aspects. 2021
- Continuous production of hydroxyapatite Pickering emulsions using a mesostructured reactor. Colloids and Surfaces A Physicochemical and Engineering Aspects. 2021
- Nanohydroxyapatite (n-HAp) as a pickering stabilizer in oil-in-water (O/W) emulsions: a stability study. Journal of Dispersion Science and Technology. 2020
- Microalgae-Derived Pigments: A 10-Year Bibliometric Review and Industry and Market Trend Analysis. Molecules. 2020
- Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark. Molecules. 2020
- Continuous production of melamine-formaldehyde microcapsules using a mesostructured reactor. Ind. Eng. Chem. Res.. 2020
- Preparation of nano-hydroxyapatite/chitosan aqueous dispersions: From lab scale to continuous production using an innovative static mixer. Carbohydrate Polymers. 2018
- Antiangiogenic compounds: well-established drugs versus emerging natural molecules. Cancer Letters. 2018
- Preparation and characterization of poly(urethane–urea) microcapsules containing limonene. Kinetic analysis. International Journal of Polymer Analysis and Characterization. 2017
- Functionalized textiles with PUU/limonene microcapsules: effect of finishing methods on fragrance release. Journal of the Textile Institute. 2017
- Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300). Journal of Functional Foods. 2016
- Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients. Food Chemistry. 2015
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artigo de conferência
- The potential of aromatic extracts to enhance the sensory perception of bread 2022
- Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier 2021
- Optimization of Nanoemulsion Formulations using Saponin from Quillaja Bark, a Natural Surfactant 2019
- Emulsions preparation based on ternary phase diagrams: comparative study using two oils (Miglyol and Sweet Almond) with two distinct surfactants (Tween 80 and Saponin). 13th International Chemical and Biological Engineering Conference (CHEMPOR 2018). 2018
- Tarragon extract as a functional ingredient for development of new pizza dough 2017
- Desenvolvimento de novas massas alimentares funcionais através da introdução de extrato de estragão 2016
- Spray-drying of Suillus luteus and Cropinopsis atramentaria mushroom alcoholic extracts and its synergistic antioxidant effect 2014
- Mushroom extracts as viable sources of bioactive compounds for food applications 2014
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capítulo de livro
- What is next in microalgae research 2023
- New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry 2022
- New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry 2022
- New insights into nanohydroxyapatite/chitosan nanocomposites for bone tissue regeneration 2019
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documento
- Desenvolvimento de partículas à base de proteínas vegetais para a produção de emulsões Pickering imprimíveis por 3D em suplementos nutricionais personalizados 2024
- Testing of anthocyanin-based double emulsion colourant systems in yoghurts 2023
- Corrigendum to “chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredients” 2022