Publications in VIVO

Co-author Network

Fernandes, Filipa Alexandra Pires

Faculty Member

Positions

Centro de Investigação de Montanha (CIMO)

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selected publications

academic article
- Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology. Chemosensors. 10:1-11. 2022
chapter
- Non-Alkaloid Nitrogen Containing Compounds. 331-362. 2023
conference paper
- Adansonia digitata L. (mukua): um possível alimento funcional. 65-65. 2022
- Applying Response Surface Methodology to Phenolic Compounds from Arbutus unedo: Case Studies with Ultrasound and Dynamic Maceration Extraction 2022
- Fruit of Adansonia digitata L. (mukua): a promising source of molecules for nutraceutical application. 35-35. 2022
- Optimization of citric acid extraction from lime peels using response surface methodology 2022
- Tradicional cake “Económico” with chestnut flour – nutritional and chemical properties. 100-100. 2022
- Valorização de biorresíduos da produção de sumo de laranja: extração de ácido cítrico. 331-331. 2022
- Novel Incorporation of Red-Stage Haematococcus pluvialis Wet Paste as a Colourant and Enhancer of the Organoleptic and Functional Properties of Filloas ¿. Biology and Life Sciences Forum. 72. 2021
- Development of natural hypocholesterolemic agents: application in cottage cheese. 27-27. 2021
- 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
- Influence of natural preservatives on the bioactivity and stability of a nutraceutical formulation 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
- Nutraceutical formulations: addition of natural ingredients as preservatives. 155-155. 2021
- Nutritional and chemical characterization of the fruit of Adansonia digitata L.. 295-295. 2021
- Nutritional enrichment of "Económicos" through the incorporation of chestnut flour. 16-16. 2021
- Optimization of the ultrasound-assisted extraction process to obtain a citric acid-rich extract from citrus peels. 110-110. 2021
- Plant-based beverages as sources of nutrients. 152-152. 2021
- Recovering citric acid from orange juice production residues. 423-423. 2021
- Tools to develop dairy ingredients: bioactive and preservative purposes. 46-46. 2021
- Optimization of citric acid extraction from citrus peels. 1-7. 2020
- Perfil físico e estabilidade de fiambres conservados com um revestimento natural 2020
- Chemical profile of nutraceutical formulations with natural preservatives. 11th Encontro Nacional de Cromatografia. 2019
- Desenvolvimento e aplicação de um revestimento conservante natural para fiambres; perfil físico-químico e estabilidade 2019
- Dragon fruits as an alternative source of colorants: evaluation of antibacterial activity and colouring capacity 2019
- Evaluation of the antibacterial activity and colouring capacity of two Hylocereus spp. Epicarps 2019
- Ingredientes naturais como agentes conservantes: aplicação em formulações nutracêuticas 2019
- Otimização do processo de extração utilizando folhas de Ocimum basilicum var. purpurascens para a obtenção de um ingrediente corante 2019
- Caracterização do perfil fenólico de Ocimum basílícum var. purpurascens e avaliação do seu potencial bioativo 2018
- Caraterização química e nutricional de uma espécie de elevado interesse na indústria alimentar: Ocimum basílicum var. purpurascens 2018
- Almoço dos estudantes do ensino superior. Que relação com o local da refeição? 2014
- Lunch eating habits in Portuguese college students considering the location of meal. INFAD. Revista científica internacional de psicología educativa y evolutiva de la infancia, adolescencia, mayores y discapacidad.. 188-188. 2014
- Pequeno-almoço - relação entre o consumo alimentar e o local da refeição. 8-8. 2014
document
journal article
- The generally recognized as safe (GRAS) microalgae Haematococcus pluvialis (wet) as a multifunctional additive for coloring and improving the organoleptic and functional properties of foods. Food & Function. 6023-6035. 2023
- Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese. Food & Function. 5442-5454. 2022
- Improving the physicochemical properties of a traditional Portuguese cake - "económicos" with chestnut flour. Food & Function. 8243-8253. 2022
- Recovery of citric acid from Citrus peels: ultrasound-assisted extraction optimized by response surface methodology. Chemosensors. 2022
- Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods. 1-19. 2021
- Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens. Antioxidants. 1-20. 2020
- Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry. Food & Function. 3161-3171. 2019
- Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens. Molecules. 1-18. 2019
thesis
- Ocimum basilicum var. purpurascens: uma fonte de compostos bioativos e pigmentos naturais de interesse para a indústria alimentar 2018