publicações selecionadas
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artigo de revista
- Exploring the potential of Hermetia illucens larvae extracts: A promising approach for dermocosmetic formulations. Heliyon. 2024
- Response surface methodology and artificial neural network modeling as predictive tools for phenolic compounds recovery from olive pomace. Separation Science and Technology. 2024
- Unveiling the metabolites underlying the skin anti-ageing properties of Cytinus hypocistis (L.) L. through a biochemometric approach. Phytomedicine. 2024
- Exploring the bioactive potential of Artemisia annua L. hydroethanolic extracts obtained by microwave-assisted extraction. Food & Function. 2022
- Exploring the bioactive potential of Artemisia annua L. hydroethanolic extracts obtained by microwave-assisted extraction. Food & Function. 2022
- Fig Ficus carica L. and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations. Trends in Food Science & Technology. 2022
- Evaluation of parasite and host phenolic composition and bioactivities - The Practical Case of Cytinus hypocistis (L.) L. and Halimium lasianthum (Lam.) Greuter. Food Research International. 2022
- Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies. Foods. 2021
- Phenolic profiling and in vitro bioactivities of three medicinal Bryophyllum plants. Food Research International. 2021
- Phenolic composition and biological activities of the in vitro cultured endangered Eryngium viviparum J. Gay. Food Research International. 2020
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artigo de conferência
- Metabolomic approach to assess the effect of the foraging year on the anti-elastase activity of Cytinus hypocistis (L.) L. 2022
- Unsupervised exploratory analyses as a raw material selection tool to develop innovative food products 2022
- Bread freezing as a new alternative to consumption 2022
- Comparative analysis of the chemical composition of different Portuguese bread 2022
- Improving the nutraceutical potential of Eryngium viviparum J. Gay through in vitro culture elicitation 2019
- Valorisation of a threatened plant species through in vitro culture elicitation of phenolic compounds 2019
- Extrato de Gomphrena globosa L. como corante natural em biscoitos: efeito em diferentes parâmetros físicos 2019
- Otimização de processos de extração de antocianinas a partir de cálices de Hibiscus sabdariffa L. para produção de corantes alimentares naturais 2019
- Phenolic composition and cell-based antioxidant activity of roots and aerial parts of Eryngium viviparum produced in vitro 2018
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capítulo de livro
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documento
- OLIVEBIOEXTRACT - SUSTAINABLE USE OF OLIVE POMACE IN AN INTEGRATED VALORISATION CHAIN USING INNOVATIVE PROCESSES 2023
- Development of innovative bakery products: bread with different types of flour 2022
- Unsupervised exploratory analyses as a raw material selection tool to dvelop innovative food products 2022
- TRADITIONAL PORTUGUESE PASTRY CAKES ENRICHED WITH CHESTNUT FLOUR: EFFECTS ON NUTRITIONAL AND PHYSICAL PROFILES 2021
- Otimização de processos de extração de antocianinas a partir de cálices de Hibiscus sabdariffa L. para obtenção de corantes alimentares naturais 2019