selected publications
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academic article
- Emerging Strategies to Combat Methicillin-Resistant Staphylococcus aureus (MRSA): Natural Agents with High Potential. Current Pharmaceutical Design. 29:837-851. 2023
- Antimicrobial Activity of Aqueous Plant Extracts as Potential Natural Additives. Proceedings. 1-8. 2020
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chapter
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conference paper
- A breakthrough on bread formulation: natural mineral water as a novel functional ingredient. 51-51. 2022
- Development of statin-like and ergosterol enriched extracts from mushrooms bioresidues. 79-79. 2022
- Tradicional cake “Económico” with chestnut flour – nutritional and chemical properties. 100-100. 2022
- Traditional breads prepared with Portuguese thermal mineral waters: effects on centesimal and mineral composition. 71-71. 2022
- Económicos” cakes strengthened with chestnut: effects on texture and color. 220-220. 2021
- Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake. XV Encontro de Química dos Alimentos. Madeira. 545-545. 2021
- Natural food preservatives: application of rosemary, basil, and sage in yogurts as a viable alternative to artificial ones, using sustainable, low cost and efficient process. 49-49. 2021
- Natural food preservatives: application of rosemary, lemon balm and oregano extracts in chocolate muffins. 135-135. 2021
- Nutritional enrichment of "Económicos" through the incorporation of chestnut flour. 16-16. 2021
- Physical properties of 29 colored potato varieties 2021
- Development of natural preservatives for the food industry: an integrated strategy focused on the use of sustainable, low cost and efficient processes 2020
- Efficacy, sustainability and safety of natural food preservatives: a study on muffins preserved with plant extracts 2020
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document
- Stability studies of chestnut flower based ingredients prospecting incorporation into beverages 2023
- Uso de sulfitos como agentes conservantes na indústria alimentar: Benefícios, Efeitos Adversos e Possíveis Alternativas Naturais 2023
- Uso de sulfitos como agentes conservantes na indústria alimentar ¿ Benefícios, efeitos adversos e possíveis alternativas naturais 2023
- Incorporação de farinha de castanha no produto de pastelaria "económico" 2022
- Increasing nutritional and bioactive properties of "Económicos" with chestnut flour 2022
- Traditional breads prepared with Portuguese thermal mineral waters: effects on centesimal and mineral composition 2022
- TRADICIONAL CAKE ¿ECONÓMICO" WITH CHESTNUT FLOUR ¿ NUTRITIONAL AND CHEMICAL PROPERTIES 2022
- TRADICIONAL CAKE “ECONÓMICO" WITH CHESTNUT FLOUR – NUTRITIONAL AND CHEMICAL PROPERTIES 2022
- Tradicional cake "Económico" with chestnut flour - nutritional and chemical properties 2022
- Circular Economy in the Baking Industry 2022
- Incorporação de farinha de castanha no produto de pastelaria ¿económico¿ 2022
- TRADITIONAL PORTUGUESE PASTRY CAKES ENRICHED WITH CHESTNUT FLOUR: EFFECTS ON NUTRITIONAL AND PHYSICAL PROFILES 2021
- Natural food preservatives: application of rosemary, lemon balm and oregano extracts in chocolate muffins 2021
- “ECONÓMICOS” CAKES STRENGTHENED WITH CHESTNUT FLOUR: EFFECTS ON TEXTURE AND COLOR 2021
- "Económicos" cakes strengthened with chestnut flour: effects on texture and color 2021
- Physical properties of 29 colored potato varieties 2021
- Natural food preservatives: application of rosemary, basil and sage in yogurts as aviable alternative to artificial ones, using sustainable, low cost and efficient processes 2021
- ¿Económicos¿ cakes strengthened with chestnut: effects on texture and color 2021
- “Económicos” cakes strengthened with chestnut: effects on texture and color 2021
- Development of natural preservatives for the food industry: An integrated strategy focused on the use of sustainable, low cost and efficient processes 2020
- Efficacy, Sustainability and Safety of Natural Food Preservatives: A Study on Muffins Preserved with Plant Extract 2020
- Efficacy, Sustainability and Safety of Natural Food Preservatives: A Study on Muffins Preserved with Plant Extracts 2020
- Avaliação da extração de compostos antioxidantes na polpa de buriti (Mauritia flexuosa) 2018
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journal article
- Powdered Foods: Structure, Processing, and Challenges: A Review. Applied Sciences. 1-20. 2023
- Polyphenol Composition by HPLC-DAD-(ESI-)MS/MS and Bioactivities of Extracts from Grape Agri-Food Wastes. Molecules. 1-14. 2023
- Fermented food/beverage and health: current perspectives. Rendiconti Lincei. Scienze Fisiche e Naturali. 729-738. 2022
- Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability. Sustainability. 1-18. 2022
- Improving the physicochemical properties of a traditional Portuguese cake - "económicos" with chestnut flour. Food & Function. 8243-8253. 2022
- Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods. 1-19. 2021
- Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. Foods. 1-165. 2021
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thesis