publicações selecionadas
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artigo académico
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artigo de conferência
- Adansonia digitata L. (mukua): um possível alimento funcional 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 2022
- Optimization of citric acid extraction from lime peels using response surface methodology 2022
- Tradicional cake “Económico” with chestnut flour – nutritional and chemical properties 2022
- Valorização de biorresíduos da produção de sumo de laranja: extração de ácido cítrico 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. 2021
- Development of natural hypocholesterolemic agents: application in cottage cheese 2021
- Económicos” cakes strengthened with chestnut: effects on texture and color 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 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 2021
- Nutraceutical formulations: addition of natural ingredients as preservatives 2021
- Nutritional and chemical characterization of the fruit of Adansonia digitata L. 2021
- Nutritional enrichment of "Económicos" through the incorporation of chestnut flour 2021
- Optimization of the ultrasound-assisted extraction process to obtain a citric acid-rich extract from citrus peels 2021
- Plant-based beverages as sources of nutrients 2021
- Recovering citric acid from orange juice production residues 2021
- Tools to develop dairy ingredients: bioactive and preservative purposes 2021
- Optimization of citric acid extraction from citrus peels 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.. 2014
- Pequeno-almoço - relação entre o consumo alimentar e o local da refeição 2014
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artigo de revista
- 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. 2023
- Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese. Food & Function. 2022
- Improving the physicochemical properties of a traditional Portuguese cake - "económicos" with chestnut flour. Food & Function. 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. 2021
- Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens. Antioxidants. 2020
- Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry. Food & Function. 2019
- Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens. Molecules. 2019
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capítulo de livro
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documento
- Incorporação de farinha de castanha no produto de pastelaria "económico" 2022
- Valorização de biorresíduos da produção de sumo de laranja: Extração de ácido cítrico 2022
- Increasing nutritional and bioactive properties of "Económicos" with chestnut flour 2022
- Optimization of citric acid extraction from lime peels using response surface methodology 2022
- Applying Response Surface Methodology to Phenolic Compounds from Arbutus unedo: Case Studies with Ultrasound and Dynamic Maceration Extraction 2022
- Tradicional cake "Económico" with chestnut flour - nutritional and chemical properties 2022
- Adansonia digitata L. (mukua): Um possível alimento funcional 2022
- Recovering citric acid from orange juice production residues 2021
- TRADITIONAL PORTUGUESE PASTRY CAKES ENRICHED WITH CHESTNUT FLOUR: EFFECTS ON NUTRITIONAL AND PHYSICAL PROFILES 2021
- Plant-based beverages as sources of nutrients 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
- Chemical Profile of Nutraceutical Formulations with Natural Preservatives. 2019
- Perfil físico e estabilidade de fiambres conservados com um revestimento natural 2019
- Physicochemical profile and stability of ham wrapped in an edible coating 2019
- Chemical Profile of Nutraceutical Formulations with Natural Preservatives 2019
- Desenvolvimento e Aplicação de um Revestimento Conservante Natural para Fiambres; Perfil Físico-Químico e Estabilidade 2019
- Desenvolvimento e Aplicação de um Revestimento Conservante Natural para Fiambres; Perfil Físico-Químico e Estabilidade. 2019
- Otimização do processo de extração utilizando folhas de Ocinum basilicum var purpurascens para a obtenção de um ingrediente corante 2019
- Evaluation of the antibacterial activity and colouring capacity of two Hylocereus spp. Epicarps. ps 2019
- Evaluation of the antibacterial activity and colouring capacity of two Hylocereus spp. Epicarps 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 2014
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teses