publicações selecionadas
-
artigo de conferência
-
artigo de revista
- Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety. Food Research International. 2019
-
documento
- "Pingo de Mel" fig as a rich source of phytochemicals with antioxidant and antimicrobial properties 2022
- Effects of the fertilization system on the chemical profile of Ribes rubrum L. 2022
- “Pingo de Mel” fig as a rich source of phytochemicals with antioxidant and antimicrobial properties 2022
- Chemical characterization and antioxidant capacity evaluation of blueberries and currants subjected to different types of production. 2021
- Composição química e nutricional de frutos vermelhos: valiosas fontes de antioxidantes 2021
- Effects of different production systems on red fruits nutritional properties. 2021
- Application of an anthocyanin-based colorant in a pastry product. 2021
- Extraction of Chlorophylls from Bioresidues of Daucus Carota L. (Carrots) Aerial Parts for Food Colorants Development 2021
- Production and fertilization system affects the nutritional, chemical, and bioactive properties of small red fruits 2021
- Chemical features of green fig pulp and peel: phenolic, organic acids, and tocopherols profile 2018