selected publications
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academic article
- How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies. Current Opinion in Food Science. 65:70-78. 2016
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conference paper
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journal article
- Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products. Brazilian Journal of Food Technology. 1-10. 2023
- Chemical and antioxidant profiles of acorn tissues from Quercus spp.: Potential as new industrial raw materials. Food Research International. 143-151. 2016
- A New Age for Quercus spp. Fruits: Review on Nutritional and Phytochemical Composition and Related Biological Activities of Acorns. Comprehensive Reviews in Food Science and Food Safety. 947-981. 2016
- Improving bioactive compounds extractability of Amorphophallus paeoniifolius (Dennst.) Nicolson. Food Research International. 180-187. 2016
- Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin. Food Chemistry. 561-568. 2005
- Development and evaluation of an HPLC/DAD method for the analysis of phenolic compounds from olive fruits. Journal of Liquid Chromatography and Related Technologies. 151-160. 2002