publicações selecionadas
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artigo de revista
- Bio-Recycling Hazelnut Shells to Improve Antioxidant Properties of Lentinus tigrinus Sporophore. Agriculture. 2025
- Phenolic Profile and Antioxidant and Biological Activities of Plant Extracts Rich in Hydrolyzable Tannins. ACS Agricultural Science & Technology. 2024
- Lemna minor: Unlocking the Value of This Duckweed for the Food and Feed Industry. Foods. 2024
- Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese. Food & Function. 2023
- Fermented food/beverage and health: current perspectives. Rendiconti Lincei. Scienze Fisiche e Naturali. 2022
- Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability. Sustainability. 2022
- Plant volatiles: Using Scented molecules as food additives. Trends in Food Science & Technology. 2022
- Improving the physicochemical properties of a traditional Portuguese cake - "económicos" with chestnut flour. Food & Function. 2022
- Optimization through Response Surface Methodology of Dynamic Maceration of Olive (Olea europaea L.) Leaves. Biology and Life Sciences Forum. 2021
- Food Metabolites as Tools for Authentication, Processing, and Nutritive Value Assessment. Foods. 2021
- Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods. 2021
- Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. Foods. 2021
- Antimicrobial Activity of Aqueous Plant Extracts as Potential Natural Additives. Proceedings. 2020
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artigo de conferência
- The Potential Value of Lemna Minor For the Food and Feed Industry 2024
- Olive leaf extracts as natural preservatives in foods: nutritional, chemical and physical analysis in quark cheese 2022
- Applying Response Surface Methodology to Phenolic Compounds from Arbutus unedo: Case Studies with Ultrasound and Dynamic Maceration Extraction 2022
- Tradicional cake “Económico” with chestnut flour – nutritional and chemical properties 2022
- Extraction of bioactive compounds from plants as promising agentes against SARS-CoV-2 2021
- RESPONSE SURFACE ANALYSIS OF ULTRASOUND AND DYNAMIC MACERATION EXTRACTIONS OF ARBUTUS UNEDO 2021
- Económicos” cakes strengthened with chestnut: effects on texture and color 2021
- Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake. XV Encontro de Química dos Alimentos. Madeira 2021
- Natural food preservatives: application of rosemary, basil, and sage in yogurts as a viable alternative to artificial ones, using sustainable, low cost and efficient process 2021
- Natural food preservatives: application of rosemary, lemon balm and oregano extracts in chocolate muffins 2021
- Nutritional enrichment of "Económicos" through the incorporation of chestnut flour 2021
- Ultrasound-assisted extraction of leaves of the olive tree (Olea europaea L.): response surface analysis optimization approach 2021
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capítulo de livro
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poster de conferência
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teses
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documento
- Transforming banana peel waste into alternative fermentation substrate for lactic acid production 2024
- Incorporação de farinha de castanha no produto de pastelaria "económico" 2022
- Increasing nutritional and bioactive properties of "Económicos" with chestnut flour 2022
- Incresing nutritional and bioactive properties of “Económicos” with chestnut flour. 2022
- Tradicional cake "Económico" with chestnut flour - nutritional and chemical properties 2022
- Novas prespetivas na produção de embalagens alimentares 2021
- "Económicos" cakes strengthened with chestnut flour: effects on texture and color 2021
- ¿Económicos¿ cakes strengthened with chestnut: effects on texture and color 2021
- “Económicos” cakes strengthened with chestnut: effects on texture and color 2021
- Efficacy, Sustainability and Safety of Natural Food Preservatives: A Study on Muffins Preserved with Plant Extract 2020