publicações selecionadas
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artigo de revista
- The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread. Journal of Food Measurement and Characterization. 2023
- Quality assessment of Portuguese monofloral honeys. Physicochemical parameters as tools in botanical source differentiation. Food Research International. 2022
- Production of chitosan-based biodegradable active films using bio-waste enriched with polyphenol propolis extract envisaging food packaging applications. International Journal of Biological Macromolecules. 2022
- Assessment of Bioactive Compounds under Simulated Gastrointestinal Digestion of Bee Pollen and Bee Bread: Bioaccessibility and Antioxidant Activity. Antioxidants. 2021
- Potentialities of beebread as a food supplement and source of nutraceuticals: Botanical origin, nutritional composition and antioxidant activity. Journal of Apicultural Research. 2017
- Flavonoid Composition and Antitumor Activity of Bee Bread Collected in Northeast Portugal. Molecules. 2017
- Avaliação do perfil de açúcares do Mel de Rosmaninho Português. Revista de Ciências Agrárias. 2017
- A voltammetric tool for the evaluation of propolis antioxidant activity. European Food Research and Technology. 2016
- Phenolic quantification and botanical origin of Portuguese propolis. Food Research International. 2013
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artigo de conferência
- In vitro biological activity and phenolic profile of selected portuguese monofloral honeys 2023
- Mixture of bee bread with honey: nutritional and microbiological characterization 2023
- Stability evaluation of a bee bread and honey mixture 2023
- Diversification strategy for the mitigation of climate changes impact in the beekeeping sector: development and characterization of energy bars with bee bread and bee pollen 2022
- Nutritional value and antioxidant activity the pollen submitted to different preservation techniques 2021
- Development of energy bars with bee pollen and bee bread 2021
- Nutritional value and antioxidant activity of bee pollen submitted to different preservation techniques 2021
- Bee pollen nutritional value and microbiological stability: influence of preservation techniques 2019
- Nutritional and palynological screening of bee pollen from different regions of Portugal 2019
- Preservation techniques and their impact on bee pollen chemical and microbiological composition 2019
- The impact of preservation techniques on bee pollen nutritional value, microbiological stability, and antioxidant properties 2019
- Análise nutricional de suplementos energéticos para abelhas 2018
- A alimentação artificial para abelhas: rastreio de qualidade, digestibilidade e impacto nas colónia 2017
- Avaliação do perfil em açúcares do mel de urze (Erica spp.) comercial português 2017
- Avaliação do perfl em açúcares do mel de urze (Erica spp.) comercial português 2017
- Composição e caracterização do mel de urze (Erica app.) português 2017
- O conteúdo em minerais no mel de rosmaninho português 2017
- Valorização do mel de urze (Erica spp.) português: caracterização físico-química e avaliação da atividade antioxidante 2017
- A recolha de pólen e o impacto na produção de mel na região de Trás-os-Montes e Alto Douro 2016
- Avaliação da atividade antioxidante do mel de Rosmaninho Português 2016
- Composição fenólica e citotoxicidade de amostras de pão de abelha obtidas no Nordeste de Portugal 2016
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teses
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documento