publicações selecionadas
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artigo de revista
- Lignin from aldehyde-assisted fractionation can provide light-colored Pickering emulsions through colloidal particles formed using alkaline antisolvent. International Journal of Biological Macromolecules. 2025
- Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design. Journal of Food Engineering. 2024
- Pickering Emulsions Based in Inorganic Solid Particles: From Product Development to Food Applications. Molecules. 2023
- Development of colloidal lignin particles through particle design strategies and screening of their Pickering stabilizing potential. Colloids and Surfaces A Physicochemical and Engineering Aspects. 2023
- Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives. 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
- Estrategias de los estudiantes de enfermería para evaluar y manejar el dolor en adultos mayores no comunicantes. Revista EGLE. 2022
- In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite Pickering emulsions and derived fortified foods. Current Opinion in Food Science. 2022
- 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
- Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark. Molecules. 2020
- Chemical characterization of the Rosmarinus officinalis L. aqueous and hydroethanolic extracts in terms of phenolic compounds 2019
- Antiangiogenic compounds: well-established drugs versus emerging natural molecules. Cancer Letters. 2018
- Phenolic Compounds as Nutraceuticals or Functional Food Ingredients. Current Pharmaceutical Design. 2017
- Chemical characterization of the Rosmarinus officinalis L. aqueous and hydroethanolic extracts in terms of phenolic compounds. Revista de Ciências Agrárias. 2017
- Evaluation of Arenaria montana L. hydroethanolic extract as a chemopreventive food ingredient: A case study focusing a dairy product (yogurt). Journal of Functional Foods. 2017
- Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300). Journal of Functional Foods. 2016
- Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms. Food Chemistry. 2016
- Rosemary extracts in functional foods: Extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese. Food & Function. 2016
- Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients. Food Chemistry. 2015
- Catalytic properties of carbon materials for wet oxidation of aniline. Journal of Hazardous Materials. 2008
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artigo de conferência
- Tarragon extract as a functional ingredient for development of new pizza dough 2017
- Utilização de Extrato de Alecrim Livre e Microencapsulado como Ingrediente Bioativo para o Desenvolvimento de Alimentos Funcionais 2016
- Desenvolvimento de alimentos funcionais através da incorporação de extratos de alecrim na sua forma livre e microencapsulada. XIII Encontro de Química dos Alimentos. 2016
- Antiangiogenic potential of yogurts added with extracts rich in apigenin derivatives 2016
- Desenvolvimento de novas massas alimentares funcionais através da introdução de extrato de estragão 2016
- Utilization of free and microencapsulated Rosmarinus oficinalis L. extracts as bioactives ingredientes for new functional foods developmen 2016
- Microencapsulation of Rosmarinus officinalis L. (rosemary) aqueous extract for application in functional foods 2015
- Caracterização do perfil fenólico do extrato aquoso e hidroetanólico de Rosmarinus officinalis L.. 2015
- Potencial anti-angiogénico de iogurtes com extratos ricos em derivados de apigenina 2015
- Utilização de extratos de Rosmarinus oficinalis L. Como ingredientes bioativos para aumentos funcionais 2015
- Spray-drying of Suillus luteus and Cropinopsis atramentaria mushroom alcoholic extracts and its synergistic antioxidant effect 2014
- Estudo da influência do calçado sobre o músculo gastrocnémio através de eletromiografia 2014
- Mushroom extracts as viable sources of bioactive compounds for food applications 2014
- Desenvolvimento de um processo de microencapsulação baseado em quitosano para proteção do α-tocoferol 2013
- α-Tocopherol microencapsulation using chitosan and alginate: swelling behaviour under different pH 2012
- Textural and chemical properties of carbon xerogels for the catalytic wet air oxidation of aniline 2007
- Catalytic Properties of Carbon Xerogels for Wet Oxidation of Aniline 2006
- Limnologia de três albufeiras da bacia do Rio Douro em Portugal 2000
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teses
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documento
- The role of curcumin-based particles produced by solid dispersion technique as Pickering stabilisers 2023
- Curcumin solid dispersion particles as novel Pickering stabilizers 2022
- Utilization of free and microencapsulated Rosmarinus oficinalis L. extracts as bioactives ingredientes for new functional foods development 2016
- Utilization of free and microencapsulated Rosmarinus oficinallis L. extracts as bioactive ingredients for new functional foods development. 2016
- Caracterização do perfil fenólico do extrato aquoso e hidroetanólico de Rosmarinus officinalis L. 2015
- Microencapsulation of the Rosmarinus officinalis L. (rosemary) extract for functional food applications 2015