publicações selecionadas
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artigo de revista
- Valorisation of pumpkin by-products: Chemical composition and bioactive properties of pumpkin seeds, peels, and fibrous strands from different local landraces of Greece. Food Chemistry. 2025
- Variability in Chemical Profile and Bioactivities of the Flesh of Greek Pumpkin Landraces. Horticulturae. 2023
- Valorization of Pumpkin Peel as a Source of Bioactive Compounds: Optimization of Heat- and Ultrasound-Assisted Extraction. Molecules. 2023
- Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties. Molecules. 2022
- Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues. Antioxidants. 2021
- Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products. Food Chemistry. 2020
- Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products. Food Chemistry. 2020
- Ultrasound as a Rapid and Low-Cost Extraction Procedure to Obtain Anthocyanin-Based Colorants from Prunus spinosa L. Fruit Epicarp: Comparative Study with Conventional Heat-Based Extraction. Molecules. 2019
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artigo de conferência
- Uso sustentável da abóbora: extratos de subprodutos de abóbora egípcia como conservantes natural 2023
- Integrative and sustainable strategy for the valorization of pumpkin by-products 2023
- Developing a sustainable and functionalized pumpkin fruit pulp formulation using biobased preservatives: The PulpIng Project 2023
- Evaluation of the phenolic profile and bioactive potential of portuguese and Algerian pumpkin by-products 2023
- Incorporation of pumpkin peel extract into a pumpkin pulp formulation as a natural preservative 2023
- Pumpkin peel phenolic extracts: optimized extraction and potential use as food preservatives 2023
- Sustainable use of pumpkin: characterization of the pulp and valorization of by-products in obtaining preservative extracts 2023
- Caracterização cromatográfica de compostos bioativos obtidos a partir de casca, sementes e fibras remanescentes do aproveitamento industrial da polpa de abóbora 2022
- Caracterização fenólica (HPLC-DAD-ESI/MS) e bioativa de extratos ricos em moléculas conservantes 2022
- Egyptian pumpkin by-product extracts as natural food preservatives 2022
- Food preservative extracts from pumpkin by-products 2022
- Recuperação de subprodutos da indústria alimentar para extração otimizada de compostos fenólicos 2022
- Natural compounds with preservative capacity obtained from by-products of pumpkin industrial processing 2022
- Evaluation of the potential preservative capacity of pumpkin (Cucurbita maxima Duchesne) by-products 2022
- The identification of preservative compounds from pumpkin fruit peel for the development of a fruit pulp product 2022
- Valorização de cascas, sementes e fibras de abóbora no desenvolvimento de extratos bioativos para aplicação alimentar 2022
- Food industry by-products applied as pumpkin-based foodstuff preservatives 2022
- Natural pigments with high antioxidant capacity, an alternative solution for food industry 2022
- Haskap and blackthorn berries anthocyanin profile 2022
- Identificação e otimização da extração de compostos fenólicos de cascas de abóbora ‘Butternut squash’ 2022
- Pumpkin by-products as a source of preservative compounds for food application: valorization of industrial bioresidues towards a sustainable system 2022
- Subprodutos de abóbora como fonte de conservantes naturais para aplicação alimentar 2022
- Phenolic profile of Cynara scolymus L. and Silybum marianum (L.) Gaertn. aqueous and hydromethanolic extracts 2021
- Compostos bioativos de bio resíduos de abóbora para aplicação em alimentos 2021
- Application of an anthocyanin-based colorant in a pastry product 2021
- Pumpkin bioresidues as sources of bioactive compounds for food application 2021
- Blueberry Bagasse, a Bioactive Residue to Be Included in New Food Products 2021
- Prunus Spinosa L. Fruit Epicarp: Extraction of Compounds With Colouring Capacity for Food Application 2021
- Anthocyanin-rich extract obtained from Prunus spinosa L. by ultrasound assisted extraction for coloring purposes 2021
- Bioactive properties of bio-residues from food industry: pumpkin seeds, peels, and fibrous strands 2021
- Food industry by-products applied as pumpkin-based foodstuff preservatives 2021
- Study of Prunus spinosa L. fruit epicarp and Lonicera careulea L. fruit: alternative natural colorants with 2021
- Recuperação de antocianinas de biorresíduos de Ficus carica L. e Prunus spinosa L.: propriedades corantes e bioativas 2019
- Development of a natural anthocyanin-based food colorant obtained from the fruit epicarp of Prunus spinosa L. 2018
- Otimização da extração de antocianinas do epicarpo de frutos de Prunus spinosa L. para a obtenção de um corante alimentar 2018
- Recuperação otimizada de antocianinas de Prunus spinosa L. e Ficus carica L. para aplicação como corante alimentar 2018
- Caracterização fenólica da casca do fruto de Ficus carica L. por LC-DAD-ESI/MS 2017
- Determinação de antocianinas no epicarpo de frutos de Prunus spinosa L. 2017
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teses
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documento