Barros, Lillian Bouçada de

publicações selecionadas

• artigo de revista

  • Multivariate Chemometric analysis of chemical diversity in French winter and spring Lupinus albus L. varieties.  Food Research International. 2026
  • Nutritional and biochemical profile and bioactive properties of four Greek local landraces of onion.  Frontiers in Plant Science. 2026
  • A Combination of LED and Compost to Improve Spinacia oleracea L. Quality and Chemical Composition.  Horticulturae. 2026
  • Nutrional and biochemical profile and bioactive properties of four Greek local landraces of onion.  Frontiers in Plant Science. 2026
  • Lactuca sativa L. losses and wastes as a source of biobased ingredients.  Journal of the Science of Food and Agriculture. 2026
  • Characterization of newly developed protein soy-based burger formulations incorporated with dried unconventional food plants.  Food Chemistry. 2026
  • Multivariate Chemometric Analysis of Chemical Diversity in French Winter and Spring Lupinus albus Varieties.  Food Research International. 2026
  • Bioactive and Phenolic Profiles in Pinus pinaster Bark: A Comparative Study of Microwave and Ultrasound Extraction Methods.  ChemEngineering. 2025
  • Boletus edulis as a healthy and prized edible mushroom: analysis of bioactive compounds and in vitro functional properties.  Applied Food Research. 2025
  • Risk assessment of replacing synthetic preservatives with natural ingredients.  EFSA Journal. 2025
  • Nutritional profile, phytonutrient composition and biocidal properties of Portulaca oleracea L. regarding the ammonium to total nitrogen ratios in hydroponics.  Journal of Food Composition and Analysis. 2025
  • Banana Peels as Substrate for Lactic Acid Production: Upstream Fermentation Bioprocess.  Waste and Biomass Valorization. 2025
  • Yacon flour (Smallanthus sonchifolius) to a symbiotic yogurt.  Food Science and Technology. 2025
  • Circular Valorisation of Essential Oil Post-distillation by-products for Enhanced Xanthan Gum Bioproduction and Antimicrobial Treatments against Staphylococcus aureus.  Waste and Biomass Valorization. 2025
  • From Apple Waste to Antimicrobial Solutions: A Review of Phenolics from PGI ‘Maçã de Alcobaça’ and Related Cultivars.  Molecules. 2025
  • Phytochemical diversity and biological activities of Hypericum japonicum and Hypericum sampsonii: potential for natural product-based food applications.  Food Chemistry. 2025
  • Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons.  Food Research International. 2025
  • Optimizing Ultrasound-Assisted Extraction for Enhanced Yield of Bioactive Compounds from Vaccinum myrtillus and Rubus idaeus Bioresidues.  Food Bioscience. 2025
  • Nutritional and Bioactive Characterization of Unconventional Food Plants for Sustainable Functional Applications.  Sustainability. 2025
  • Unlocking Nature’s Anti-Aging Secrets: The Potential of Natural Mineral Waters Combined with Plant Extracts in Cosmetics.  Cosmetics. 2025
  • Optimization of heat and ultrasound-assisted extraction of Eucalyptus globulus leaves reveals strong antioxidant and antimicrobial properties.  Food Chemistry. 2025
  • Application of encapsulated tomato by-product extract as a colorant in mascarpone.  Food Research International. 2025
  • New frontiers in the exploration of phenolic compounds and other bioactives as natural preservatives.  Food Bioscience. 2025
  • Exploring acorn shells: Phenolic composition and bioactive potential for sustainable valorization.  Food Research International. 2025
  • Valorization of natural resources - development of a functional plant-based beverage.  Food Chemistry. 2025
  • Enhancing Tomato Growth and Quality Under Deficit Irrigation with Silicon Application.  Agronomy. 2025
  • The Effect of Cropping System and Irrigation Regime on the Plant Growth and Biochemical Profile of Cichorium spinosum.  Horticulturae. 2025
  • Chemical Characterization and Bioactivities of Sericin Extracted from Silkworm Cocoons from Two Regions of Portugal.  Molecules. 2025
  • Blockchain revolution in food supply chains: A positive impact on global food loss and waste.  Food Chemistry. 2025
  • Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent.  Innovative Food Science & Emerging Technologies. 2025
  • Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard.  Plants. 2025
  • Valorisation of pumpkin by-products: Chemical composition and bioactive properties of pumpkin seeds, peels, and fibrous strands from different local landraces of Greece.  Food Chemistry. 2025
  • Wild Myrtus communis L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization.  Foods. 2025
  • Exploring the potential of underrated yet versatile crop Lunaria annua L.: New insights into honesty plant.  Heliyon. 2025
  • Nutrients, Phytochemicals, and In Vitro Biological Activities of Goldenberry (Physalis peruviana L.) Fruit and Calyx.  Plants. 2025
  • Green and Innovative Extraction: Phenolic Profiles and Biological Activities of Underutilized Plant Extracts Using Pulsed Electric Fields and Maceration.  Foods. 2025
  • Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization.  Foods. 2025
  • Alginate Edible Films Containing Essential Oils: Characterization and Bioactive Potential.  Polymers. 2025
  • Authenticity and Bioactive Markers Search in the Phenolic-Rich Extracts of Asteraceae Medicinal Plants Through Integrative Computational Chemometrics.  Food Science & Nutrition. 2025
  • Bioaccessibility Performance of Phenolic Compounds from Red Fruits During Simulated Gastrointestinal Digestion and Colonic Fermentation.  ACS Food Science & Technology. 2025
  • Bioactive potential of Tripleurospermum inodorum with detailed insight into anti-inflammatory activity through in vitro, in vivo evaluations and network pharmacology.  Inflammopharmacology. 2025
  • Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality.  Food Bioscience. 2025
  • Chemical Characterization and Differential Lipid-Modulating Effects of Selected Plant Extracts from Côa Valley (Portugal) in a Cell Model for Liver Steatosis.  Pharmaceuticals. 2025
  • Closing the loop: exploring apple pomace as a source of bioactive compounds in the framework of circular economy.  Sustainable Food Technology. 2025
  • Exploring the Chemopreventive and Antioxidant Effects of Spearmint Leaf Hydroethanolic Extract in HPV16-transgenic Mice.  In Vivo. 2025
  • Extraction of Bioactive Compounds from Rubus Idaeus Bioresidues: A Full Screening on Phenolic Composition and Bioactive Potential.  Waste and Biomass Valorization. 2025
  • Fortification of yogurt with Solanum melongena phenolic extract: Physicochemical stability, bioaccessibility, bioavailability, and antioxidant effects.  Food Research International. 2025
  • Genomic Analysis of Antibiotic Resistance and Virulence Profiles in Escherichia coli Linked to Sternal Bursitis in Chickens: A One Health Perspective.  Veterinary Sciences. 2025
  • Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and Feed.  Molecules. 2025
  • Extraction of phenolic compounds from Juglans regia L. leaves using aqueous solutions of eutectic solvents.  Separation Science and Technology. 2025
  • Grape winemaking byproducts: current valorization strategies and their value as source of tannins with applications in food & feed.  Molecules. 2025
  • Investigating bioactive compounds in apple pomace: Potential to develop high added-value products from an industrial surplus.  Food Bioscience. 2025
  • Nutrients, Phytochemicals, and In Vitro Antioxidant and Antimicrobial Activities of Lulo (Solanum quitoense Lam.) Fruit Pulp, Peel, and Seeds.  Foods. 2025
  • Nutritional and Biochemical Assessment of Edible Fruits From Angola's Native Flora.  Food Science & Nutrition. 2025
  • Optimization and comparison of heat- and ultrasound-assisted extraction methods for anthocyanin recovery from Sicana odorifera fruit epicarp.  Biomass Conversion and Biorefinery. 2025
  • Optimizing the encapsulation of the refined extract of squash peels for functional food applications: A sustainable approach to reduce food waste.  Open Life Sciences. 2025
  • Phenolic Compounds from Pyrus communis Residues: Mechanisms of Antibacterial Action and Therapeutic Applications.  Antibiotics. 2025
  • Phytochemical characterization and bioactive properties of strawberries treated by gamma radiation.  European Food Research and Technology. 2025
  • Unveiling the impact of thermal water in German chamomile infusions: effects on phenolic compounds, antimicrobial and antioxidant properties.  Food Chemistry. 2025
  • Valorization of Solanum melongena L. crop by-products: Phenolic composition and in vitro antioxidant, antidiabetic, anti-inflammatory, cytotoxic, and antimicrobial properties.  Process Biochemistry. 2025
  • Valorization of Waste from Bell Pepper: Chemical Composition and Bioactive Potential.  Waste and Biomass Valorization. 2025
  • Multi-targeting mode of action of Cistus ladanifer extract antifungal activity against Colletotrichum acutatum, Colletotrichum gloeosporioides and Diplodia corticola 2024
  • Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscus.  Food Chemistry Advances. 2024
  • Nutritional, phytochemical, and bioactive prospects of black chokeberry (Aronia melanocarpa) and saskatoon berry (Amelanchier ovalis) grown in the Republic of Kazakhstan.  Applied Food Research. 2024
  • Exploring the therapeutic potential of Quercus ilex acorn extract in papillomavirus-induced lesions.  Veterinary World. 2024
  • A Comprehensive Review of Fish Protein Hydrolysates Targeting Pet Food Formulations.  Food Reviews International. 2024
  • Cell Wall-Mediated Antifungal Activity of the Aqueous Extract of Hedera helix L. Leaves Against Diplodia corticola.  Antibiotics. 2024
  • Effects of a Cyperus esculentus L. plant-based beverage on FVB/n female mice.  Food and Chemical Toxicology. 2024
  • Food Waste Biotransformation into Food Ingredients: A Brief Overview of Challenges and Opportunities.  Foods. 2024
  • Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties.  Applied Sciences. 2024
  • Gastrointestinal digestion of yerba mate, rosemary and green tea extracts and their subsequent colonic fermentation by human, pig or rat inocula.  Food Research International. 2024
  • Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach.  Food Chemistry. 2024
  • Foliar application of biostimulants improves nutritional and bioactive quality of walnuts.  Journal of the Science of Food and Agriculture. 2024
  • Bioactivities of Waste Cork and Phloem Fractions of Quercus cerris Bark.  Processes. 2024
  • Phenolic Profile and Antioxidant and Biological Activities of Plant Extracts Rich in Hydrolyzable Tannins.  ACS Agricultural Science & Technology. 2024
  • Development and characterisation of gluten-free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach.  International Journal of Food Science. 2024
  • Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoechas L., Artemisia dracunculus L. and Ocimum basilicum L.  Food Chemistry. 2024
  • How Does Domestic Cooking Affect the Biochemical Properties of Wild Edible Greens of the Asteraceae Family?.  Foods. 2024
  • Effect of Different Seasons and Development Stages on the Chemical Composition and Bioactive Potential of Cardoon.  Foods. 2024
  • Association of enzymatic and optimized ultrasound-assisted aqueous extraction of flavonoid glycosides from dried Hippophae rhamnoides L. (Sea Buckthorn) berries.  Ultrasonics Sonochemistry. 2024
  • Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp).  Food Chemistry. 2024
  • Phenolic composition and in vitro bioactive and enzyme inhibitory properties of bell pepper (Capsicum annuum L.) plant extracts.  Food Research International. 2024
  • Sensory optimization of gluten-free hazelnut omelette and sugar-modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations.  Journal of Food Science. 2024
  • Exploring the Bioactive Properties of Hydroethanolic Cork Extracts of Quercus cerris and Quercus suber.  Processes. 2024
  • Intercropping Systems: An Opportunity for Environment Conservation within Nut Production.  Agriculture. 2024
  • Food Extract of Purple Yam (Dioscorea trifida L.f.) from Brazil: Optimization of Extraction Method, Characterization, In Vivo Toxicity, and Antimicrobial Activity.  Food Analytical Methods. 2024
  • Chemical and Bioactive Evaluation of Essential Oils from Edible and Aromatic Mediterranean Lamiaceae Plants.  Molecules. 2024
  • Bioactives of the essential oil from the leaves of Eugenia pyriformis Cambess (Myrtaceae) on the effects of tobacco.  Frontiers in Pharmacology. 2024
  • Nutraceuticals and Dietary Supplements: Balancing out the Pros and Cons.  Food & Function. 2024
  • Exploratory study on acorn shell biological potential and phenolic compounds.  Applied Sciences. 2024
  • Pachira aquatica: biological activity and chemical composition of leaves, flowers, and seeds.  Natural Product Research. 2024
  • Cistus, Acacia, and Lemon verbena Valorization through Response Surface Methodology: Optimization Studies and Potential Application in the Pharmaceutical and Nutraceutical Industries.  Pharmaceuticals. 2024
  • Lemna minor: Unlocking the Value of This Duckweed for the Food and Feed Industry.  Foods. 2024
  • The Impact of Deficit Irrigation on the Agronomic Performance and Chemical Composition of Scolymus hispanicus L..  Horticulturae. 2024
  • Biological activity of 6, 7-dehydroroyleanone and derivatives obtained from Plectranthus aliciae (Codd) A.J.Paton..  ACS Omega. 2024
  • Red Jambo Flower (Syzygium malaccense L.) as a Potential Bioactive Compound to Obtain Edible Extract: Optimization of Extraction, Toxicity, Antioxidant, and Antimicrobial Potential.  Food Analytical Methods. 2024
  • Biological Activity of 6,7-Dehydroxyroyleanone and Derivatives Obtained from Plectranthus aliciae (Codd) A.J.Paton.  ACS Omega. 2024
  • Exploring the bioactive compounds from berry biowaste: Eugenia involucrata DC. as a study case.  Food Bioscience. 2024
  • Magnesium and manganese induced changes on chemical, nutritional, antioxidant and antimicrobial properties of the pansy and Viola edible flowers.  Food Chemistry. 2024
  • A green method for anthocyanin extraction from Clitoria ternatea flowers cultivated in southern Brazil: Characterization, in vivo toxicity, and biological activity.  Food Chemistry. 2024
  • Insights into the phenolic composition and in vitro bioactivity of cardoon capitulum: A nutraceutical-oriented valorization study.  Food Chemistry. 2024
  • Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed.  Food and Bioproducts Processing. 2024
  • Response surface methodology and artificial neural network modeling as predictive tools for phenolic compounds recovery from olive pomace.  Separation Science and Technology. 2024
  • Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agriculture.  Journal of the Science of Food and Agriculture. 2024
  • Aloysia citrodora extract as a chemopreventive agent against HPV16-induced lesions: findings from K14-HPV16 mice.  Exploration of Medicine. 2024
  • Antigenotoxic and cosmetic potential of elderberry (Sambucus nigra) extract: protection against oxidative DNA damage.  Food & Function. 2024
  • Antigenotoxic and cosmetic potential of elderberry (Sambucus nigra) extract: protection against oxidative DNA damage.  Food & Function. 2024
  • Biochemical Composition of Pumpkin Seeds and Seed By-Products.  Plants. 2024
  • Characterization and bioactivity of copaiba essential oil carried in a self-nanoemulsifying drug delivery system.  Journal of Drug Delivery Science and Technology. 2024
  • Comprehensive analysis of soybean ( Glycine max L.) by-products: Nutritional value, phenolic composition, and bioactive properties.  Food Bioscience. 2024
  • Detailed Phytochemical Composition, Cyto-/Hepatotoxicity, and Antioxidant/Anti-Inflammatory Profile of Moroccan Spices: A Study on Coriander, Caraway, and Mystical Cumin.  Molecules. 2024
  • Determination of Carbohydrate Composition in Lentils Using Near-Infrared Spectroscopy.  Sensors. 2024
  • Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extracts 2024
  • Glycyrrhiza glabra hydroethanolic extract and manuka honey alone and in combination inhibit bacterial and fungal planktonic cells and biofilms.  Phytomedicine Plus. 2024
  • Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients.  Food & Function. 2024
  • Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients.  Food & Function. 2024
  • Protective properties of the edible halophyte Carpobrotus edulis (L.) N.E.Br. towards neoformed food contaminants-related oxidative stress and genotoxicity.  Food Bioscience. 2024
  • Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction.  Sustainable Food Technology. 2024
  • Revitalising Riboflavin: Unveiling Its Timeless Significance in Human Physiology and Health.  Foods. 2024
  • The influence of magnesium and manganese cations on the chemical and bioactive properties of purple and green basil.  Food & Function. 2024
  • The role of natural compounds in rat mammary cancer: the beneficial effects of Santolina chamaecyparissus L. aqueous extract.  VETERINARSKA STANICA. 2024
  • Unveiling the metabolites underlying the skin anti-ageing properties of Cytinus hypocistis (L.) L. through a biochemometric approach.  Phytomedicine. 2024
  • Physical, Nutritional, and Chemical Profile of Innovative Bakery Products.  Austin Journal of Nutrition and Food sciences. 2023
  • The Chemical Characterisation of the Maritime Pine Bark Cultivated in Northern Portugal.  Plants. 2023
  • Powdered Foods: Structure, Processing, and Challenges: A Review.  Applied Sciences. 2023
  • Differentiating between Monofloral Portuguese Bee Pollens Using Phenolic and Volatile Profiles and Their Impact on Bioactive Properties.  Molecules. 2023
  • Variability in Chemical Profile and Bioactivities of the Flesh of Greek Pumpkin Landraces.  Horticulturae. 2023
  • Biotransformation of Rice Husk into Phenolic Extracts by Combined Solid Fermentation and Enzymatic Treatment.  Biology and Life Sciences Forum. 2023
  • Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives.  Foods. 2023
  • Evaluation of berberine nanoparticles as a strategy to modulate acetylcholinesterase activity.  Food Research International. 2023
  • Exploring the a-amylase-inhibitory properties of tannin-rich extracts of Cytinus hypocistis on starch digestion.  Food Research International. 2023
  • In situ extraction/encapsulation of olive leaves antioxidants in zein for improved oxidative stability of edible oils.  Food Research International. 2023
  • Untargeted metabolomics and in vitro functional analysis unravel the intraspecific bioactive potential of flowers from underexplored Camellia japonica cultivars facing their industrial application.  Food Research International. 2023
  • Untargeted phytochemical profiling and biological activity of small yellow onion (Allium flavum L.) from different regions of Romania.  Food Chemistry. 2023
  • Polyphenol Composition by HPLC-DAD-(ESI-)MS/MS and Bioactivities of Extracts from Grape Agri-Food Wastes.  Molecules. 2023
  • The Effect of Biostimulants on Fruit Quality of Processing Tomato Grown under Deficit Irrigation.  Horticulturae. 2023
  • Sustainable Cultivation of Edible Mushrooms: Preserving Biodiversity and Ensuring Product Quality.  IECAG 2023. 2023
  • Improved Recovery of Antioxidant Compounds from Refined Pumpkin Peel Extract: A Mixture Design Method Approach.  Horticulturae. 2023
  • Determination of an optimum extraction region for the recovery of bioactive compounds from olive leaves (Olea europaea L.) using green dynamic pressurized liquid extraction.  Brazilian Journal of Chemical Engineering. 2023
  • Use of Bio-Waste of Ilex paraguariensis A. St. Hil. (Yerba mate) to Obtain an Extract Rich in Phenolic Compounds with Preservative Potential.  Foods. 2023
  • Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins.  Agronomy. 2023
  • Evaluation of Antimicrobial and Antioxidant Activities of Alginate Edible Coatings Incorporated with Plant Extracts.  Coatings. 2023
  • Recent Progress in Understanding the Impact of Food Processing and Storage on the Structure - Activity Relationship of Fucoxanthin.  Foods. 2023
  • Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes.  Food Research International. 2023
  • The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients.  Food Chemistry. 2023
  • Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods.  Frontiers in Nutrition. 2023
  • Tracing the Path between Mushrooms and Alzheimer's Disease: A Literature Review.  Molecules. 2023
  • Chemical Characterization, Bioactivity and Toxicity of European Flora Plant Extracts in Search for Potential Natural Origin Preservatives.  Plants. 2023
  • Effects of regulated deficit irrigation and foliar kaolin application on quality parameters of almond [Prunus dulcis (Mill.) D.A. Webb].  Journal of the Science of Food and Agriculture. 2023
  • Chemical and Bioactive Screening of Green Polyphenol-Rich Extracts from Chestnut By-Products: An Approach to Guide the Sustainable Production of High-Added Value Ingredients.  Foods. 2023
  • Evaluation of the Ability to Form Biofilms in KPC-Producing and ESBL-Producing Klebsiella pneumoniae Isolated from Clinical Samples.  Antibiotics. 2023
  • Edible flowers as an emerging horticultural product: A review on sensorial properties, mineral and aroma profile.  Trends in Food Science & Technology. 2023
  • Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties.  Food Chemistry. 2023
  • The Chemical Profile, and Antidermatophytic, Anti-Inflammatory, Antioxidant and Antitumor Activities of Withania chevalieri A.E. Gonç. Ethanolic Extract.  Plants. 2023
  • Screening of Chemical Composition, Antimicrobial and Antioxidant Activities in Pomegranate, Quince, and Persimmon Leaf, Peel, and Seed: Valorization of Autumn Fruits By-Products for a One Health Perspective.  Antibiotics. 2023
  • Wild Fruits of Crataegus monogyna Jacq. and Sorbus aria (L.) Crantz: From Traditional Foods to Innovative Sources of Pigments and Antioxidant Ingredients for Food Products.  Foods. 2023
  • The Use of Response Surface Methodology to Optimize Assisted Extraction of Bioactive Compounds from Cucurbita maxima Fruit By-Products.  Processes. 2023
  • Biosorption of bioactive compounds in bacterial nanocellulose: Mechanisms and physical-chemical properties.  International Journal of Biological Macromolecules. 2023
  • Editorial | Functional foods processing and preservation.  Food Bioscience. 2023
  • Nutritional, chemical and antioxidant evaluation of Armuna lentil (Lens culinaris spp): Influence of season and soil.  Food Chemistry. 2023
  • Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients.  Food Bioscience. 2023
  • Supercritical fluid-assisted extraction of hop cone residue from craft breweries.  Journal of CO2 Utilization. 2023
  • Valorization of Pomace from Craft Cider: Nutritional Value, Chemical Composition, and Phenolic and Mineral Profiles .  eFood. 2023
  • Pterospartum tridentatum Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile.  Molecules. 2023
  • Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese.  Food & Function. 2023
  • Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese.  Food & Function. 2023
  • Evaluation of antitumoral and antioxidant activities of the hydroalcoholic extract and fractions obtained from the fruit pericarp of Sapindus saponaria L..  Natural Product Research. 2023
  • Optimization of Dietary Fiber Extraction from Quince Peel 2023
  • Assessment of the Use of Common Juniper (Juniperus communis L.) Foliage following the Cascade Principle.  Molecules. 2023
  • Nutritional Value of Wild and Domesticated Sanguisorba minor Scop. Plant.  Horticulturae. 2023
  • Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples.  Foods. 2023
  • Antioxidant QSAR model of di(hetero)aryl amine and amide derivatives: implementation and protocol.  Antioxidants. 2023
  • Microbiota Assessment of Fresh-Cut Apples Packaged in Two Different Films.  Microorganisms. 2023
  • Antibiotic Resistance among Gastrointestinal Bacteria in Broilers: A Review Focused on Enterococcus spp. and Escherichia coli.  Animals. 2023
  • Encapsulation of Sorghum Leaf Red Dye: Biological and Physicochemical Properties and Effect on Stability.  Foods. 2023
  • Fig Leaves (Ficus carica L.): Source of Bioactive Ingredients for Industrial Valorization.  Processes. 2023
  • Emerging Strategies to Combat Methicillin-Resistant Staphylococcus aureus (MRSA): Natural Agents with High Potential.  Current Pharmaceutical Design. 2023
  • Valorization of Pumpkin Peel as a Source of Bioactive Compounds: Optimization of Heat- and Ultrasound-Assisted Extraction.  Molecules. 2023
  • Diversity assessment in the Portuguese genebank collection of tomato (Solanum lycopersicum L.) accessions: Insights for breeding and sustainable conservation.  Scientia Horticulturae. 2023
  • Chemical Characterization and Bioactive Properties of Wine Lees and Diatomaceous Earth towards the Valorization of Underexploited Residues as Potential Cosmeceuticals.  Cosmetics. 2023
  • Editorial | Edible wild plants and fungi - resource to explore, preserve, and valuate.  Frontiers in Sustainable Food Systems. 2023
  • Flowers of Allium cepa L. as Nutraceuticals: Phenolic Composition and Anti-Obesity and Antioxidant Effects in Caenorhabditis elegans.  Antioxidants. 2023
  • Ethnomycological prospect of wild edible and medicinal mushrooms from Central and Southern Africa - A review.  Food Frontiers. 2023
  • Antigenotoxic properties of the halophyte Polygonum maritimum L. highlight its potential to mitigate oxidative stress-related damage.  Scientific Reports. 2023
  • Brazilian berry waste as a source of bioactive compounds: grumixama (Eugenia brasiliensis Lam.) as a case study.  Food & Function. 2023
  • Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins.  Food Research International. 2023
  • Insights into the Chemical Composition and In Vitro Bioactive Properties of Mangosteen (Garcinia mangostana L.) Pericarp.  Foods. 2023
  • Aesculus hippocastanum L.: A Simple Ornamental Plant or a Source of Compelling Molecules for Industry?.  Separations. 2023
  • Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts.  Foods. 2023
  • Valorization of Punica granatum L. Leaves Extracts as a Source of Bioactive Molecules.  Pharmaceuticals. 2023
  • Antimalarial and Cytotoxic Activity of Native Plants Used in Cabo Verde Traditional Medicine.  Plants. 2023
  • Inflammation: What's There and What's New?.  Applied Sciences. 2023
  • Thymus Species from Romanian Spontaneous Flora as Promising Source of Phenolic Secondary Metabolites with Health-Related Benefits.  Antioxidants. 2023
  • Plant Extracts and SARS-CoV-2: Research and Applications.  Life. 2023
  • Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications.  Molecules. 2023
  • Upcycling Quince Peel into Bioactive Ingredients and Fiber Concentrates through Multicomponent Extraction Processes.  Antioxidants. 2023
  • Essential Oils from Côa Valley Lamiaceae Species: Cytotoxicity and Antiproliferative Effect on Glioblastoma Cells.  Pharmaceutics. 2023
  • Antifungal Activity of Spent Coffee Ground Extracts.  Microorganisms. 2023
  • Potential of plant extracts in targeting SARS-CoV-2 main protease: an in vitro and in silico study.  Journal of Biomolecular Structure and Dynamics. 2023
  • Recovery of High Valuable Bioactive Molecules from Vaccinium myrtillus L. Bioresidues.  Waste and Biomass Valorization. 2023
  • Evaluation of Antioxidant and Anticancer Activity of Mono- and Polyfloral Moroccan Bee Pollen by Characterizing Phenolic and Volatile Compounds.  Molecules. 2023
  • Domestication of Wild Edible Species: The Response of Scolymus hispanicus Plants to Different Fertigation Regimes.  Horticulturae. 2023
  • The In Vitro Simulated Gastrointestinal Digestion Affects the Bioaccessibility and Bioactivity of Beta vulgaris Constituents.  Foods. 2023
  • A Comparative Study of Lactarius Mushrooms: Chemical Characterization, Antibacterial, Antibiofilm, Antioxidant and Cytotoxic Activity.  Journal of Fungi . 2023
  • Drying kinetics of cinnamon (Cinnamomum zeylanicum J. Presl) leaves: effects on individual volatile compounds and external color.  Journal of Essential Oil Research. 2023
  • Chemical Composition and Biological Activity of Commelina erecta: An Edible Wild Plant Consumed in Brazil.  Foods. 2023
  • Cytinus hypocistis (L.) L. extract effects in an animal model of papillomavirus-induced neoplasia.  VETERINARSKA STANICA. 2023
  • Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile. .  Trends in Food Science & Technology. 2023
  • Extraction of bioactive compounds from Rubus idaeus bioresidues: a full screening on phenolic composition and bioactive potential 2023
  • Natural Products as Health Promoters.  Current Pharmaceutical Design. 2023
  • Novas soluções de BIOeconomia para revolucionar a cadeia agroalimentar: projeto BIOMA 2023
  • Nutritional characterization, chemical composition and biological properties of macroalgae from NW Iberian Peninsula.  Food Science & Nutrition. 2023
  • Oxidative stability of fish by-product oil added of acorn extract during accelerated storage.  Antioxidants. 2023
  • Purple tea: chemical characterization and evaluation as inhibitor of pancreatic lipase and fat digestion in mice.  Food & Function. 2023
  • Reuse of fruits and vegetables biowaste for sustainable development of natural ingredientes.  Food Bioscience. 2023
  • The wide spectrum of industrial applications for cultivated cardoon (Cynara cardunculus L. var. Altilis DC.): A review.  Food Chemistry. 2023
  • Upcycling Fish By-Products into Bioactive Fish Oil: The Suitability of Microwave-Assisted Extraction.  Biomolecules. 2023
  • Bioactive Activities of the Phenolic Extract from Sterile Bracts of Araucaria angustifolia.  Antioxidants. 2022
  • Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties.  Molecules. 2022
  • Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet.  Foods. 2022
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  • Water Stress Alleviation Effects of Biostimulants on Greenhouse-Grown Tomato Fruit.  Horticulturae. 2022
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  • Optimization of Pinhão Extract Encapsulation by Solid Dispersion and Application to Cookies as a Bioactive Ingredient.  Food and Bioprocess Technology. 2022
  • Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages.  Biology. 2022
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  • Correction: Silva et al. Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal. Foods 2021, 10, 673.  Foods. 2022
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  • Evaluation of parasite and host phenolic composition and bioactivities - The Practical Case of Cytinus hypocistis (L.) L. and Halimium lasianthum (Lam.) Greuter.  Food Research International. 2022
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  • Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO2 as Potential Flavouring Additives for Food Applications.  Molecules. 2022
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  • Chemical composition of cardoon (Cynara cardunculus L. var. altilis) petioles as affected by plant growth stage.  Food Research International. 2022
  • Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extracts.  Current Opinion in Food Science. 2022
  • Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods.  Food Chemistry. 2022
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  • Effects of the seasonal variation in the phytochemical composition and bioactivities of the wild halophyte Suaeda fruticosa.  Food Bioscience. 2022
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  • Improving the physicochemical properties of a traditional Portuguese cake - "económicos" with chestnut flour.  Food & Function. 2022
  • Optimized ultrasound-assisted extraction of phenolic compounds from Thymus comosus Heuff. ex Griseb. et Schenk (wild thyme) and their bioactive potential.  Ultrasonics Sonochemistry. 2022
  • Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents.  Food Chemistry. 2022
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  • Chemical and Bioactive Characterization of the Essential Oils Obtained from Three Mediterranean Plants.  Molecules. 2021
  • Cytinus hypocistis (L.) L.: Optimised heat/ultrasound-assisted extraction of tannins by response surface methodology.  Separation Science and Technology. 2021
  • Hemi-synthesis of novel (S)-carvone hydrazone from Carum carvi L. essential oils: Structural and crystal characterization, targeted bioassays and molecular docking on human protein kinase (CK2) and Epidermal Growth factor Kinase (EGFK).  Journal of Molecular Structure. 2021
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  • Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice.  International Journal of Food Microbiology. 2021
  • Phenolic Composition and Biological Properties of Cynara cardunculus L. var. altilis Petioles: Influence of the Maturity Stage.  Antioxidants. 2021
  • Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues.  Antioxidants. 2021
  • The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product.  Molecules. 2021
  • Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review.  Foods. 2021
  • Infusion of aerial parts of Salvia chudaei Batt. & Trab. from Algeria: Chemical, toxicological and bioactivities characterization.  Journal of Ethnopharmacology. 2021
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  • Development of an Optimized Drying Process for the Recovery of Bioactive Compounds from the Autumn Fruits of Berberis vulgaris L. and Crataegus monogyna Jacq.  Antioxidants. 2021
  • Chemical Features and Bioactivities of Lactuca canadensis L., an Unconventional Food Plant from Brazilian Cerrado.  Agriculture. 2021
  • Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-Bissau.  Food Bioscience. 2021
  • Optimization through Response Surface Methodology of Dynamic Maceration of Olive (Olea europaea L.) Leaves.  Biology and Life Sciences Forum. 2021
  • Extraction of Aloesin from Aloe vera Rind Using Alternative Green Solvents: Process Optimization and Biological Activity Assessment.  Biology. 2021
  • Antibiofilm Potential of Medicinal Plants against Candida spp. Oral Biofilms: A Review.  Antibiotics. 2021
  • Characterization of Nonconventional Food Plants Seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for Application in the Bakery Industry.  Agronomy. 2021
  • Food Metabolites as Tools for Authentication, Processing, and Nutritive Value Assessment.  Foods. 2021
  • Laccases in food processing: Current status, bottlenecks and perspectives.  Trends in Food Science & Technology. 2021
  • Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product.  International Journal of Environmental Research and Public Health. 2021
  • Effect of Plant Biostimulants on Nutritional and Chemical Profiles of Almond and Hazelnut.  Applied Sciences. 2021
  • Chemical and Bioactive Characterization of Spanish and Belgian Apple Pomace for Its Potential Use as a Novel Dermocosmetic Formulation.  Foods. 2021
  • Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology.  Chemosensors. 2021
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  • Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review.  Foods. 2021
  • Influence of strains and environmental cultivation conditions on the bioconversion of ergosterol and vitamin D2 in the sun mushroom.  Journal of the Science of Food and Agriculture. 2021
  • Phytochemical and Antioxidant Profile of Pardina Lentil Cultivars from Different Regions of Spain.  Foods. 2021
  • Ultrasound-Assisted Extraction of Flavonoids from Kiwi Peel: Process Optimization and Bioactivity Assessment.  Applied Sciences. 2021
  • Bioactive Compound Profiling and Nutritional Composition of Three Species from the Amaranthaceae Family.  Chemistry Proceedings. 2021
  • A Case Study on Surplus Mushrooms Production: Extraction and Recovery of Vitamin D2.  Agriculture. 2021
  • Antimicrobial Properties, Cytotoxic Effects, and Fatty Acids Composition of Vegetable Oils from Purslane, Linseed, Luffa, and Pumpkin Seeds.  Applied Sciences. 2021
  • Chemical Composition and Bioactive Properties of Purple French Bean (Phaseolus vulgaris L.) as Affected by Water Deficit Irrigation and Biostimulants Application.  Sustainability. 2021
  • Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment.  Chemosensors. 2021
  • Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative.  Plants. 2021
  • Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction.  Chemosensors. 2021
  • Differences in the phenolic composition and nutraceutical properties of freeze dried and oven-dried wild and domesticated samples of Sanguisorba minor Scop.  Current Opinion in Food Science. 2021
  • Use of bio-waste of Ilex paraguariensis A. St.Hil. (yerba-mate) to obtain an extract rich in phenolic compounds with preservative potential.  International Journal of Environmental Research and Public Health. 2021
  • Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour.  Jornal of Food Science . 2021
  • Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency.  Agronomy. 2021
  • Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability.  Foods. 2021
  • Chemical Composition, Diuretic, and Antityrosinase Activity of Traditionally Used Romanian Cerasorum stipites.  Frontiers in Pharmacology. 2021
  • Potato biodiversity: A linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypes.  Food Chemistry. 2021
  • Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds.  Molecules. 2021
  • Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate.  Sustainability. 2021
  • Antimicrobials from Medicinal Plants: An Emergent Strategy to Control Oral Biofilms.  Applied Sciences. 2021
  • Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies.  Foods. 2021
  • Chemical and Bioactive Features of Amaranthus caudatus L. Flowers and Optimized Ultrasound-Assisted Extraction of Betalains.  Foods. 2021
  • Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms.  Trends in Food Science & Technology. 2021
  • Phenolic profiling and in vitro bioactivities of three medicinal Bryophyllum plants.  Food Research International. 2021
  • Phenolic Compounds and Bioactive Properties of Ruscus aculeatus L. (Asparagaceae): The Pharmacological Potential of an Underexploited Subshrub.  Molecules. 2021
  • Valorization of Sicana odorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties.  Foods. 2021
  • Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal.  Foods. 2021
  • Lentinus crinitus basidiocarp stipe and pileus: chemical composition, cytotoxicity and antioxidant activity.  European Food Research and Technology. 2021
  • Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts.  Foods. 2021
  • Effects of Growing Substrate and Nitrogen Fertilization on the Chemical Composition and Bioactive Properties of Centaurea raphanina ssp. mixta (DC.) Runemark.  Agronomy. 2021
  • Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures.  Molecules. 2021
  • Could fruits be a reliable source of food colorants? Pros and cons of these natural additives.  Critical Reviews in Food Science and Nutrition. 2021
  • Chemical Composition and Bioactive Characterisation of Impatiens walleriana.  Molecules. 2021
  • Nutritional and phytochemical profiles and biological activities of Moringa oleifera Lam. edible parts from Guinea-Bissau (West Africa).  Food Chemistry. 2021
  • Optimization of the drying process of autumn fruits rich in antioxidants: a study focusing on rosehip (Rosa canina L.) and sea buckthorn (Elaeagnus rhamnoides (L.) A. Nelson) and their bioactive properties.  Food & Function. 2021
  • The influence of Castanea sativa Mill. flower extract on hormonally and chemically induced prostate cancer in a rat model.  Food & Function. 2021
  • Phytochemical Characterization and Evaluation of Bioactive Properties of Tisanes Prepared from Promising Medicinal and Aromatic Plants.  Foods. 2021
  • Chemical composition and evaluation of antioxidant, antimicrobial and antiproliferative activities of Tuber and Terfezia truffles.  Food Research International. 2021
  • Chitosan/nanocellulose electrospun fibers with enhanced antibacterial and antifungal activity for wound dressing applications.  Reactive and Functional Polymers. 2021
  • Effects of a Myrciaria jaboticaba peel extract on starch and triglyceride absorption and the role of cyanidin-3-O-glucoside.  Food & Function. 2021
  • Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential.  Food Chemistry. 2021
  • Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts.  Foods. 2021
  • Lentinus crinitus basidiocarp stipe and pileus: chemical composition, cytotoxicity and antioxidant activity (Mar, 10.1007/s00217-021-03713-1, 2021).  European Food Research and Technology. 2021
  • Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.  Food Chemistry. 2021
  • Antimicrobial activity, chemical composition and cytotoxicity of Lentinus crinitus basidiocarp.  Food & Function. 2021
  • Bioactivity screening of pinhão (Araucaria Angustifolia (Bertol.) Kuntze) seed extracts: the inhibition of cholinesterases and a-amylases, and cytotoxic and anti-inflammatory activities.  Food & Function. 2021
  • Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity.  Food Chemistry. 2021
  • Comparison between different extraction methods in the recovery of bioactive molecules from Melissa officinalis L. under sustainable cultivation: chemical and bioactive characterization.  Biology and Life Sciences Forum. 2021
  • Current status of genus Impatiens: Bioactive compounds and natural pigments with health benefits.  Trends in Food Science & Technology. 2021
  • Development of new bilberry (Vaccinium myrtillus L.) based snacks: Nutritional, chemical and bioactive features.  Food Chemistry. 2021
  • Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies.  Applied Sciences. 2021
  • Hypericum genus cosmeceutical application - A decade comprehensive review on its multifunctional biological properties.  Food Research International. 2021
  • Microbiological and Physicochemical Assessment of Artisanally Produced Alheira Fermented Sausages in Northern Portugal.  MDPI. 2021
  • Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.).  Food Chemistry. 2021
  • Phenolic compounds: current industrial applications, limitations and future challenges.  Food & Function. 2021
  • Pyomelanin Synthesis in Alternaria alternata Inhibits DHN-Melanin Synthesis and Decreases Cell Wall Chitin Content and Thickness.  Frontiers in Microbiology. 2021
  • Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts.  Food Chemistry. 2021
  • Toxicological and anti-tumor effects of a linden extract (Tilia platyphyllos Scop.) in a HPV16-transgenic mouse model.  Food & Function. 2021
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  • beta-Carotene colouring systems based on solid lipid particles produced by hot melt dispersion.  Food Control. 2021
  • Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study.  Foods. 2020
  • Chemical Composition of Cynara cardunculus L. var. altilis Bracts Cultivated in Central Greece: The Impact of Harvesting Time.  Agronomy. 2020
  • Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies.  Foods. 2020
  • Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products.  Food Chemistry. 2020
  • Stability Assessment of Extracts Obtained from Arbutus Unedo L. Fruits in Powder and Solution Systems Using Machine-learning Methodologies.  Food Chemistry. 2020
  • Bioactive Properties and Phenolic Compound Profiles of Turnip-Rooted, Plain-Leafed and Curly-Leafed Parsley Cultivars.  Molecules. 2020
  • Antimicrobial Activity of Aqueous Plant Extracts as Potential Natural Additives.  Proceedings. 2020
  • Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars.  Agronomy. 2020
  • Influence of Calcium Silicate on the Chemical Properties of Pleurotus ostreatus var. florida (Jacq.) P. Kumm.  Journal of Fungi . 2020
  • Drying of Grape Pomace by Conventional and Intermittent Processes: Mathematical Modeling and Effect on the Phenolic Content and Antioxidant Activity.  Proceedings. 2020
  • Extraction of Anthocyanins from Red Raspberry for Natural Food Colorants Development: Processes Optimization and In Vitro Bioactivity.  Processes. 2020
  • Macroalgae as an Alternative Source of Nutrients and Compounds with Bioactive Potential.  Proceedings. 2020
  • Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents.  Food Chemistry. 2020
  • Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour.  Food Research International. 2020
  • Potential anti-diabetic properties of Merlot grape pomace extract: An in vitro, in silico and in vivo study of a-amylase and a-glucosidase inhibition.  Food Research International. 2020
  • Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities.  Food and Bioproducts Processing. 2020
  • Compositional Features of the "Kweli" Red Raspberry and Its Antioxidant and Antimicrobial Activities.  Foods. 2020
  • The Effect of Nitrogen Input on Chemical Profile and Bioactive Properties of Green- and Red-Colored Basil Cultivars.  Antioxidants. 2020
  • Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench).  Molecules. 2020
  • The Sustainable Use of Cotton, Hazelnut and Ground Peanut Waste in Vegetable Crop Production.  Sustainability. 2020
  • Bioactive properties of Sanguisorba minor L. cultivated in central Greece under different fertilization regimes.  Food Chemistry. 2020
  • Whey protein supplement as a source of microencapsulated PUFA-rich vegetable oils.  Food Bioscience. 2020
  • Antioxidant Extracts of Three Russula Genus Species Express Diverse Biological Activity.  Molecules. 2020
  • Phytochemical Composition and Nutritional Value of Pot-Grown Turnip-Rooted and Plain and Curly-Leafed Parsley Cultivars.  Agronomy. 2020
  • Ionizing Radiation Technologies to Increase the Extraction of Bioactive Compounds from Agro-Industrial Residues: A Review.  Food Chemistry. 2020
  • Chemical composition and in vitro biological activities of cardoon (Cynara cardunculus L. var. altilis DC.) seeds as influenced by viability.  Food Chemistry. 2020
  • Potato peels as sources of functional compounds for the food industry: A review.  Trends in Food Science & Technology. 2020
  • Rosemary Flowers as Edible Plant Foods: Phenolic Composition and Antioxidant Properties in Caenorhabditis elegans.  Antioxidants. 2020
  • Seaweed Essential Oils as a New Source of Bioactive Compounds for Cyanobacteria Growth Control: Innovative Ecological Biocontrol Approach.  Toxins. 2020
  • Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis.  Food Research International. 2020
  • Chemical Composition of Cynara Cardunculus L. var. altilis Heads: The Impact of Harvesting Time.  Agronomy. 2020
  • Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties.  Molecules. 2020
  • The Effect of Nitrogen Fertigation and Harvesting Time on Plant Growth and Chemical Composition of Centaurea raphanina subsp. mixta (DC.) Runemark.  Molecules. 2020
  • The use of gamma radiation for extractability improvement of bioactive compounds in olive oil wastes.  Science of The Total Environment. 2020
  • Echinacea purpurea (L.) Moench: Chemical Characterization and Bioactivity of Its Extracts and Fractions.  Pharmaceuticals. 2020
  • Soy Protein Isolate Films Incorporated with Pinhão (Araucaria angustifolia (Bertol.) Kuntze) Extract for Potential Use as Edible Oil Active Packaging.  Food and Bioprocess Technology. 2020
  • Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product.  Food Chemistry. 2020
  • Lovage (Levisticum Officinale W.D.J. Koch) Roots: A Source of Bioactive Compounds Towards a Circular Economy.  Resources. 2020
  • Optimization of ergosterol extraction from Pleurotus mushrooms using response surface methodology.  Food & Function. 2020
  • Satureja montana L. and Origanum majorana L. Decoctions: Antimicrobial Activity, Mode of Action and Phenolic Characterization.  Antibiotics. 2020
  • Insights on the Extraction Performance of Alkanediols and Glycerol: Using Juglans regia L. Leaves as a Source of Bioactive Compounds.  Molecules. 2020
  • Editorial | Natural Antioxidants and Human Health Effects.  Current Pharmaceutical Design. 2020
  • Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review.  Current Pharmaceutical Design. 2020
  • Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review.  Current Pharmaceutical Design. 2020
  • Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity.  Foods. 2020
  • The Optimization of Nitrogen Fertilization Regulates Crop Performance and Quality of Processing Tomato (Solanum lycopersicum L. cv. Heinz 3402).  Agronomy. 2020
  • Chemical Composition and Plant Growth of Centaurea raphanina subsp. mixta Plants Cultivated under Saline Conditions.  Molecules. 2020
  • Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking.  Foods. 2020
  • Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties.  Molecules. 2020
  • Phytochemical Characterization and Bioactive Properties of Cinnamon Basil (Ocimum basilicum cv. Cinnamon) and Lemon Basil (Ocimum × citriodorum).  Antioxidants. 2020
  • Phenolic Profile of Croton urucurana Baill. Leaves, Stems and Bark: Pairwise Influence of Drying Temperature and Extraction Solvent.  Molecules. 2020
  • Methanolic Extract of the Herb Ononis spinosa L. Is an Antifungal Agent with no Cytotoxicity to Primary Human Cells.  Pharmaceuticals. 2020
  • Wild and Cultivated Centaurea raphanina subsp. mixta: A Valuable Source of Bioactive Compounds.  Antioxidants. 2020
  • Comparison of different bread types: Chemical and physical parameters.  Food Chemistry. 2020
  • Seed oil and seed oil byproducts of common purslane (Portulaca oleracea L.): A new insight to plant-based sources rich in omega-3 fatty acids.  Current Opinion in Food Science. 2020
  • The Impact of Fertilization Regime on the Crop Performance and Chemical Composition of Potato (Solanum tuberosum L.) Cultivated in Central Greece.  Agronomy. 2020
  • Editorial | Antioxidants Properties of Natural Products: A Themed Issue in Honor of Professor Isabel C.F.R. Ferreira.  Antioxidants. 2020
  • Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens.  Antioxidants. 2020
  • Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product.  Molecules. 2020
  • Hydroethanolic extract of Juglans regia L. green husks: A source of bioactive phytochemicals.  Food and Chemical Toxicology. 2020
  • Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties.  Food Chemistry. 2020
  • Nutritional value, physicochemical characterization and bioactive properties of Brazilian quinoa BRS Piabiru.  Food & Function. 2020
  • Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients.  Nutrients. 2020
  • Exploring the phytochemical profile of Cytinus hypocistis (L.) L. as a source of health-promoting biomolecules behind its in vitro bioactive and enzyme inhibitory properties.  Food and Chemical Toxicology. 2020
  • Biostimulants Application Alleviates Water Stress Effects on Yield and Chemical Composition of Greenhouse Green Bean (Phaseolus vulgaris L.).  Agronomy. 2020
  • Evaluation of the Phenolic Profile of Castanea sativa Mill. By-Products and Their Antioxidant and Antimicrobial Activity against Multiresistant Bacteria.  Antioxidants. 2020
  • Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products.  Food Chemistry. 2020
  • Bioactive properties of Sanguisorba minor L. cultivated in central Greece under different fertilization regimes.  Food Chemistry. 2020
  • Biotransformation of rice and sunflower side-streams by dikaryotic and monokaryotic strains of Pleurotus sapidus: Impact on phenolic profiles and bioactive properties.  Food Research International. 2020
  • By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts.  Molecules. 2020
  • Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata".  Food & Function. 2020
  • Chemical and bioactive characterization of the aromatic plant Levisticum officinale W.D.J. Koch: a comprehensive study.  Food & Function. 2020
  • Chemical composition and bioactive properties of byproducts from two different kiwi varieties.  Food Research International. 2020
  • Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds.  Food Research International. 2020
  • Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts.  Food & Function. 2020
  • Food industry by-products valorization and new ingredients.  Sustainability of the Food System. 2020
  • Food industry by-products valorization and new ingredients.  Sustainability of the Food System. 2020
  • Hydroethanolic extract of Juglans regia L. green husks: A source of bioactive phytochemicals.  Food and Chemical Toxicology. 2020
  • Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties.  Food Chemistry. 2020
  • Mushrooms bio-residues valorisation: Optimisation of ergosterol extraction using response surface methodology.  Food and Bioproducts Processing. 2020
  • Nutritional Value and Chemical Composition of Various Brassicaceae Microgreens.  Hortscience. 2020
  • Phenolic composition and biological activities of the in vitro cultured endangered Eryngium viviparum J. Gay.  Food Research International. 2020
  • Phenolic profiling, biological activities and in silico studies of Acacia tortilis (Forssk.) Hayne ssp. raddiana extracts.  Food Bioscience. 2020
  • Potential anti-diabetic properties of Merlot grape pomace extract: An in vitro, in silico and in vivo study of a-amylase and a-glucosidase inhibition.  Food Research International. 2020
  • Salinity Effect on Yield, Nutritional and Chemical Content of Red Basil Varieties (Ocimum basilicum L.).  Hortscience. 2020
  • Secondary metabolites (essential oils) from sand-dune plants induce cytotoxic effects in cancer cells.  Journal of Ethnopharmacology. 2020
  • Wild and Cultivated Centaurea raphanina subsp. mixta: A Valuable Source of Bioactive Compounds.  Antioxidants. 2020
  • The Effects of Biostimulants, Biofertilizers and Water-Stress on Nutritional Value and Chemical Composition of Two Spinach Genotypes (Spinacia oleracea L.).  Molecules. 2019
  • Chemical composition and bioactive properties of Cichorium spinosum L. in relation to nitrate/ammonium nitrogen ratio.  Journal of the Science of Food and Agriculture. 2019
  • Cotton and cardoon byproducts as potential growing media components for Cichorium spinosum L. commercial cultivation.  Journal of Cleaner Production. 2019
  • Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety.  Food Research International. 2019
  • Valorisation of the green waste parts from turnip, radish and wild cardoon: Nutritional value, phenolic profile and bioactivity evaluation.  Food Research International. 2019
  • A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill.  Food Research International. 2019
  • Calluna vulgaris (L.) Hull: chemical characterization, evaluation of its bioactive properties and effect on the vaginal microbiota.  Food & Function. 2019
  • Edible flowers: Emerging components in the diet.  Trends in Food Science & Technology. 2019
  • Flour fortification for nutritional and health improvement: A review.  Food Research International. 2019
  • Phenolic composition and antioxidant properties of ex-situ conserved tomato (Solanum lycopersicum L.) germplasm.  Food Research International. 2019
  • Ultrasound and Microwave Assisted Extraction of Opuntia Fruit Peels Biocompounds: Optimization and Comparison Using RSM-CCD.  Molecules. 2019
  • Ultrasound and Microwave Assisted Extraction of Opuntia Fruit Peels Biocompounds: Optimization and Comparison Using RSM-CCD.  Molecules. 2019
  • Bioactive properties of greenhouse-cultivated green beans ( Phaseolus vulgaris L.) under biostimulants and water-stress effect.  Journal of the Science of Food and Agriculture. 2019
  • Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower.  Antioxidants. 2019
  • Viola cornuta and Viola x wittrockiana: Phenolic compounds, antioxidant and neuroprotective activities on Caenorhabditis elegans.  Journal of Food and Drug Analysis. 2019
  • Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.  Antioxidants. 2019
  • Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity.  Food Chemistry. 2019
  • Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions.  Journal of Functional Foods. 2019
  • Nutritional Value, Chemical Composition and Cytotoxic Properties of Common Purslane (Portulaca oleracea L.) in Relation to Harvesting Stage and Plant Part.  Antioxidants. 2019
  • Bioactivities, chemical composition and nutritional value of Cynara cardunculus L. seeds.  Food Chemistry. 2019
  • Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds.  Food Research International. 2019
  • Phenolic profile, antioxidant and antibacterial properties of Juglans regia L. (walnut) leaves from the Northeast of Portugal.  Food Research International. 2019
  • Bee bread as a functional product: Chemical composition and bioactive properties.  Current Opinion in Food Science. 2019
  • Chemical composition and bioactive properties of the wild edible plant Raphanus raphanistrum L.  Food Research International. 2019
  • Yerba mate aqueous extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis.  Food & Function. 2019
  • Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application.  Molecules. 2019
  • A Comparative Study of Black and White Allium sativum L.: Nutritional Composition and Bioactive Properties.  Molecules. 2019
  • Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product.  Molecules. 2019
  • Eucalyptus globulus Labill. decoction extract inhibits the growth of NCI-H460 cells by increasing the p53 levels and altering the cell cycle profile.  Food & Function. 2019
  • Phenolic acids, cinnamic acid, and ergosterol as cosmeceutical ingredients: Stabilization by microencapsulation to ensure sustained bioactivity.  Microchemical Journal. 2019
  • A novel natural coating for food preservation: Effectiveness on microbial growth and physicochemical parameters.  Current Opinion in Food Science. 2019
  • Bioactive compounds content and antimicrobial activities of wild edible Asteraceae species of the Mediterranean flora under commercial cultivation conditions.  Food Research International. 2019
  • Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits.  Current Opinion in Food Science. 2019
  • Mushroom ethanolic extracts as cosmeceuticals ingredients: Safety and ex vivo skin permeation studies.  Food and Chemical Toxicology. 2019
  • Ocimum basilicum var. Purpurascens leaves (red rubin basil): A source of bioactive compounds and natural pigments for the food industry.  Food & Function. 2019
  • Physicochemical characterization and microbiology of wheat and rye flours.  Food Chemistry. 2019
  • The effect of covering material on the yield, quality and chemical composition of greenhouse-grown tomato fruit.  Journal of the Science of Food and Agriculture. 2019
  • Chemical composition and biological activities of Juçara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds.  Journal of Functional Foods. 2019
  • Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: A comparative study.  Food Chemistry. 2019
  • Phenolic profile and effects of acetone fractions obtained from the inflorescences of Calluna vulgaris (L.) Hull on vaginal pathogenic and non-pathogenic bacteria.  Food & Function. 2019
  • Cytinus hypocistis (L.) L. subsp. macranthus Wettst.: Nutritional Characterization.  Molecules. 2019
  • Effect of phosphorus application rate on Mentha spicata L. grown in deep flow technique (DFT).  Food Chemistry. 2019
  • Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants.  Food Chemistry. 2019
  • Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes.  Food Chemistry. 2019
  • Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens.  Molecules. 2019
  • Editorial | Rediscovering Local Landraces: Shaping Horticulture for the Future.  Frontiers in Plant Science. 2019
  • Ultrasound as a Rapid and Low-Cost Extraction Procedure to Obtain Anthocyanin-Based Colorants from Prunus spinosa L. Fruit Epicarp: Comparative Study with Conventional Heat-Based Extraction.  Molecules. 2019
  • Ultrasound as a Rapid and Low-Cost Extraction Procedure to Obtain Anthocyanin-Based Colorants from Prunus spinosa L. Fruit Epicarp: Comparative Study with Conventional Heat-Based Extraction.  Molecules. 2019
  • Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part.  Food Research International. 2019
  • Development of a natural preservative obtained from male chestnut flowers: Optimization of a heat-assisted extraction technique.  Food & Function. 2019
  • Phenolic compounds characterization by LC-DAD- ESI/MSn and bioactive properties of Thymus algeriensis Boiss. & Reut. and Ephedra alata Decne.  Food Research International. 2019
  • Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties.  Food Research International. 2019
  • ADVANCES IN FOOD AND NUTRITION RESEARCH Functional Food Ingredients from Plants Preface.  Advances in Food and Nutrition Research. 2019
  • Agaricus blazei Murrill from Brazil: An ingredient for nutraceutical and cosmeceutical applications.  Food & Function. 2019
  • Amantagula Fruit (Carissa macrocarpa (Eckl.) A.DC.): Nutritional and Phytochemical Characterization.  Plant Foods For Human Nutrition. 2019
  • Araucaria angustifolia (Bertol.) Kuntze extract as a source of phenolic compounds in TPS/PBAT active films.  Food & Function. 2019
  • Bioactivities, chemical composition and nutritional value of Cynara cardunculus L. seeds.  Food Chemistry. 2019
  • Carbon-Based Magnetic Nanocarrier for Controlled Drug Release: A Green Synthesis Approach.  C. 2019
  • Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties.  Food & Function. 2019
  • Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food.  Food Chemistry. 2019
  • Chemical characterization and biological activities of two varieties of xoconostle fruits Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar.  Food & Function. 2019
  • Chemical characterization of the Rosmarinus officinalis L. aqueous and hydroethanolic extracts in terms of phenolic compounds 2019
  • Chemical composition and bioactive properties of Sanguisorba minor Scop. under Mediterranean growing conditions.  Food & Function. 2019
  • Chemical composition and biological activities of Jucara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds.  Journal of Functional Foods. 2019
  • Comparative investigation on edible mushrooms Macrolepiota mastoidea, M. rhacodes and M. procera: functional foods with diverse biological activities.  Food & Function. 2019
  • Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower.  Antioxidants. 2019
  • Cotton and cardoon byproducts as potential growing media components for Cichorium spinosum L. commercial cultivation.  Journal of Cleaner Production. 2019
  • Detailed chemical composition and functional properties of Ammodaucus leucotrichus Cross. & Dur. and Moringa oleifera Lamarck.  Journal of Functional Foods. 2019
  • Editorial: Rediscovering Local Landraces: Shaping Horticulture for the Future.  Frontiers in Plant Science. 2019
  • Effects of in vitro gastrointestinal digestion and colonic fermentation on a rosemary (Rosmarinus officinalis L) extract rich in rosmarinic acid.  Food Chemistry. 2019
  • Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).  Food & Function. 2019
  • Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils.  Food Chemistry. 2019
  • HPLC-DAD-ESI-MS/MS screening of phytochemical compounds and the bioactive properties of different plant parts of Zizyphus lotus (L.) Desf..  Food & Function. 2019
  • Nutritional composition and bioactivity of Umbilicus rupestris (Salisb.) Dandy: An underexploited edible wild plant.  Food Chemistry. 2019
  • Phenolic Profile and Bioactive Properties of Carissa macrocarpa (Eckl.) A.DC.: An In Vitro Comparative Study between Leaves, Stems, and Flowers.  Molecules. 2019
  • Phytochemical profile and biological activities of 'Ora-pro-nobis' leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest.  Food Chemistry. 2019
  • Phytochemical profile and biological activities of 'Ora-pro-nobis' leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest.  Food Chemistry. 2019
  • Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties.  Food Research International. 2019
  • Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges.  Food Chemistry. 2019
  • Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions.  Journal of Functional Foods. 2019
  • Edible Flowers of Tagetes erecta L. as Functional Ingredients: Phenolic Composition, Antioxidant and Protective Effects on Caenorhabditis elegans.  Nutrients. 2018
  • Phenolic profile and bioactivity of cardoon ( Cynara cardunculus L.) inflorescence parts: selecting the best genotype for food applications.  Food Chemistry. 2018
  • Extraction of triterpenoids and phenolic compounds from Ganoderma lucidum: optimization study using the response surface methodology.  Food & Function. 2018
  • How extraction method affects yield, fatty acids composition and bioactive properties of cardoon seed oil?.  Food Research International. 2018
  • Incorporation of natural colorants obtained from edible flowers in yogurts.  Current Opinion in Food Science. 2018
  • Mushroom-based cosmeceutical ingredients: Microencapsulation and in vitro release profile.  Food Research International. 2018
  • Nutrient composition of Algerian strawberry-tree fruits (Arbutus unedo L.).  Fruits. 2018
  • Nutritional value and chemical composition of Greek artichoke genotypes.  Food Chemistry. 2018
  • Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques.  Food Research International. 2018
  • Phenolic compounds profile, nutritional compounds and bioactive properties of Lycium barbarum L.: A comparative study with stems and fruits.  Food Research International. 2018
  • Characterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash.  Food & Function. 2018
  • Dehydration process influences the phenolic profile, antioxidant and antimicrobial properties of Galium aparine L..  Food Research International. 2018
  • Effects of gamma radiation on the bioactivity of medicinal and aromatic plants: Mentha x piperita L., Thymus vulgaris L. and Aloysia citrodora Paláu as case studies.  Food & Function. 2018
  • Systematic study on the extraction of antioxidants from pinhao (araucaria angustifolia (bertol.) Kuntze) coat.  Food Chemistry. 2018
  • Achillea millefolium L. hydroethanolic extract inhibits growth of human tumor cell lines by interfering with cell cycle and inducing apoptosis.  Food and Chemical Toxicology. 2018
  • Exploring reserve lots of Cymbopogon citratus , Aloysia citrodora and Thymus x citriodorus as improved sources of phenolic compounds.  Food Chemistry. 2018
  • Phenolic Compounds and Bioactivity of Cytisus villosus Pourr..  Molecules. 2018
  • Grape pomace as a source of phenolic compounds and diverse bioactive properties.  Food Chemistry. 2018
  • Recovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniques.  Food Research International. 2018
  • Achillea millefolium L. hydroethanolic extract has phenolic compounds and inhibits the growth of human tumor cell lines.  Free Radical Biology and Medicine. 2018
  • Degradation of phenolic acids by gamma radiation as model compounds of cork wastewaters.  Biochemical Engineering Journal. 2018
  • Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains.  Current Opinion in Food Science. 2018
  • Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes.  Food Chemistry. 2018
  • Enhanced extraction of phenolic compounds using choline chloride based deep eutectic solvents from Juglans regia L..  Food Research International. 2018
  • Melissa officinalis L. ethanolic extract inhibits the growth of a lung cancer cell line by interfering with the cell cycle and inducing apoptosis.  Food & Function. 2018
  • Nutritional Value and Bioactive Compounds Characterization of Plant Parts From Cynara cardunculus L. (Asteraceae) Cultivated in Central Greece.  Frontiers in Plant Science. 2018
  • Antimicrobial and antioxidant properties of various Greek garlic genotypes.  Food Chemistry. 2018
  • Multifunctions of Pleurotus sajor-caju (Fr.) Singer: A highly nutritious food and a source for bioactive compounds.  Food Chemistry. 2018
  • Edible flowers as sources of phenolic compounds with bioactive potential.  Food Research International. 2018
  • Nutritional Value, Chemical Characterization and Bulb Morphology of Greek Garlic Landraces.  Molecules. 2018
  • A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts.  Food & Function. 2018
  • Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe).  Food Chemistry. 2018
  • Apoptosis induction by Pleurotus sajor-caju (Fr.) Singer extracts on colorectal cancer cell lines.  Food and Chemical Toxicology. 2018
  • Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread.  Current Opinion in Food Science. 2018
  • Fractionation of the more active extracts of Geranium molle L.: a relationship between their phenolic profile and biological activity.  Food & Function. 2018
  • Phytochemical analysis and assessment of antioxidant, antimicrobial, anti-inflammatory and cytotoxic properties of Tetraclinis articulata (Vahl) Masters leaves.  Food Research International. 2018
  • Plant phenolic extracts as an effective strategy to control Staphylococcus aureus , the dairy industry pathogen.  Food Research International. 2018
  • Laurus nobilis (laurel) aqueous leaf extract's toxicological and anti-tumor activities in HPV16-transgenic mice.  Food & Function. 2018
  • Melissa Officinalis L. ethanolic extract interferes with cell cycle and induces apoptosis of non-small cell lung cancer cells.  Free Radical Biology and Medicine. 2018
  • A comparison of the phenolic profile and antioxidant activity of different Cichorium spinosum L. ecotypes.  Journal of the Science of Food and Agriculture. 2018
  • Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe).  Food Chemistry. 2018
  • Antioxidants extraction from Pinhao (Araucaria angustifolia (Bertol.) Kuntze) coats and application to zein films.  Food Packaging and Shelf Life. 2018
  • Assessment of the nitrogen fertilization effect on bioactive compounds of frozen fresh and dried samples of Stevia rebaudiana Bertoni.  Food Chemistry. 2018
  • Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants.  Food Research International. 2018
  • Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours.  Food & Function. 2018
  • Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt).  Food Chemistry. 2018
  • Bioactive properties and phytochemical assessment of Bacupari-anão (Garcinia brasiliensis Mart.) leaves native to Rondônia, Brazil.  Food & Function. 2018
  • Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods.  Current Opinion in Food Science. 2018
  • Chemical composition and antioxidant activity of Cichorium spinosum L. leaves in relation to developmental stage.  Food Chemistry. 2018
  • Chemical composition and bioactive properties of the wild mushroom Polyporus squamosus (Huds.) Fr: a study with samples from Romania.  Food & Function. 2018
  • Chemical composition, nutritional value and antioxidant properties of Mediterranean okra genotypes in relation to harvest stage.  Food Chemistry. 2018
  • Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization.  Separation Science and Technology. 2018
  • Enhanced extraction of phenolic compounds using choline chloride based deep eutectic solvents from Juglans regia L.  Food Research International. 2018
  • Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers.  Food & Function. 2018
  • Eucalyptus globulus Labill. decoction extract inhibits the growth of human tumor cell lines.  Free Radical Biology and Medicine. 2018
  • Evaluation of gamma-irradiated aromatic herbs: Chemometric study of samples submitted to extended storage periods.  Food Research International. 2018
  • Exploring reserve lots of Cymbopogon citratus, Aloysia citrodora and Thymus x citriodorus as improved sources of phenolic compounds.  Food Chemistry. 2018
  • Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid.  Food Chemistry. 2018
  • How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L.  Food Chemistry. 2018
  • How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L..  Food Chemistry. 2018
  • Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt.  Food & Function. 2018
  • Nutrient solution composition and growing season affect yield and chemical composition of Cichorium spinosum plants.  Scientia Horticulturae. 2018
  • Obtaining preservatives and bioactives from natural matrices and their application in food products.  Ix Congreso Iberico de Agroingenieria - Libros de Actas. 2018
  • Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits.  Food Chemistry. 2018
  • Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin.  Molecules. 2018
  • Phenolic profile and in vitro bioactive potential of Saharan Juniperus phoenicea L. and Cotula cinerea (Del) growing in Algeria.  Food & Function. 2018
  • Phytochemical analysis and assessment of antioxidant, antimicrobial, anti-inflammatory and cytotoxic properties of Tetraclinis articulata (Vahl) Masters leaves.  Food Research International. 2018
  • Plant phenolic extracts as an effective strategy to control Staphylococcus aureus, the dairy industry pathogen.  Food Research International. 2018
  • Postharvest changes in the phenolic profile of watercress induced by post-packaging irradiation and modified atmosphere packaging.  Food Chemistry. 2018
  • Profiling polyphenol composition by HPLC-DAD-ESI/MSn and the antibacterial activity of infusion preparations obtained from four medicinal plants.  Food & Function. 2018
  • Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes.  Food Chemistry. 2018
  • The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination.  Food & Function. 2018
  • The influence of electron beam radiation in the nutritional value, chemical composition and bioactivities of edible flowers of Bauhinia variegata L. var. candida alba Buch.-Ham from Brazil.  Food Chemistry. 2018
  • Water soluble compounds of Rosmarinus officinalis L. improve the oxidative and inflammatory states of rats with adjuvant-induced arthritis.  Food & Function. 2018
  • Bio-guided fractionation of extracts of Geranium robertianum L.: Relationship between phenolic profile and biological activity.  Food Research International. 2017
  • Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages.  Food Chemistry. 2017
  • Successive harvesting affects yield, chemical composition and antioxidant activity of Cichorium spinosum L..  Food Chemistry. 2017
  • UV-irradiated mushrooms as a source of vitamin D 2 : A review.  Trends in Food Science & Technology. 2017
  • By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties.  Food Research International. 2017
  • Enhancement of nutritional and bioactive compounds by in vitro culture of wild Fragaria vesca L. vegetative parts.  Food Chemistry. 2017
  • Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents.  Food Research International. 2017
  • Optimization and comparison of maceration and microwave extraction systems for the production of phenolic compounds from Juglans regia L. for the valorization of walnut leaves.  Food Research International. 2017
  • The chemical composition, nutritional value and antimicrobial properties of Abelmoschus esculentus seeds.  Food & Function. 2017
  • Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis.  Separation Science and Technology. 2017
  • Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L..  Food Research International. 2017
  • The potential of Ganoderma lucidum extracts as bioactive ingredients in topical formulations, beyond its nutritional benefits.  Food and Chemical Toxicology. 2017
  • Wild mushrooms and their mycelia as sources of bioactive compounds: Antioxidant, anti-inflammatory and cytotoxic properties.  Food Chemistry. 2017
  • Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology.  Food Chemistry. 2017
  • Dietary Supplements: Foods, Medicines, or Both? A Controversial Designation with Unspecific Legislation.  Current Pharmaceutical Design. 2017
  • Editorial | Phytochemicals and their Effects on Human Health.  Current Pharmaceutical Design. 2017
  • Chemical, nutritive composition and a wide range of bioactive properties of honey mushroom Armillaria mellea (Vahl: Fr.) Kummer.  Food & Function. 2017
  • Phytochemical content and antioxidant activity of grapefruit (Star Ruby): A comparison between fresh freeze-dried fruits and different powder formulations.  Current Opinion in Food Science. 2017
  • Chemical composition of the mushroom Meripilus giganteus Karst. and bioactive properties of its methanolic extract.  Current Opinion in Food Science. 2017
  • Assessment of the stability of catechin-enriched extracts obtained from Arbutus unedo L. fruits: Kinetic mathematical modeling of pH and temperature properties on powder and solution systems.  Food Research International. 2017
  • Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants.  Food & Function. 2017
  • Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients.  Food Chemistry. 2017
  • Chemical characterization of the Rosmarinus officinalis L. aqueous and hydroethanolic extracts in terms of phenolic compounds.  Revista de Ciências Agrárias. 2017
  • Characterization of the phenolic profile of Matricaria recutita L. aqueous extracts obtained by decoction.  Revista de Ciências Agrárias. 2017
  • The influence of electron beam radiation on the nutritional composition of edible flowers of Bauhinia variegata L. from Brazil.  Revista de Ciências Agrárias. 2017
  • Aromatic plants used as condiments: prevalence of polyunsaturated fatty acids.  Revista de Ciências Agrárias. 2017
  • A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits.  Food Chemistry. 2017
  • Flavonoid Composition and Antitumor Activity of Bee Bread Collected in Northeast Portugal.  Molecules. 2017
  • Hovenia dulcis Thunb. pseudofruits as functional foods: Phytochemicals and bioactive properties in different maturity stages.  Journal of Functional Foods. 2017
  • Is Gamma Radiation Suitable to Preserve Phenolic Compounds and to Decontaminate Mycotoxins in Aromatic Plants A Case-Study with Aloysia citrodora Palau.  Molecules. 2017
  • Alimentos tradicionais e inovação: uso de atmosferas modificadas e radiação ionizante na conservação da qualidade de azedas (Rumex sp.).  Revista de Ciências Agrárias. 2017
  • Antioxidant activity of Dianthus chinensis L. flowers processed by ionizing radiation.  Brazilian Journal of Radiation Sciences. 2017
  • Bioactive properties and phenolic profile of Momordica charantia L. medicinal plant growing wild in Trinidad and Tobago.  Food Research International. 2017
  • By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties.  Food Research International. 2017
  • Caracterização química de amostras silvestres e comerciais de Achillea millefolium L.  Revista de Ciências Agrárias. 2017
  • Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques.  Food Research International. 2017
  • Chemical Characterization and Antioxidant Potential of Wild Ganoderma Species from Ghana.  Molecules. 2017
  • Chemical composition of the mushroom Meripilus giganteus Karst. and bioactive properties of its methanolic extract.  Current Opinion in Food Science. 2017
  • Coloring attributes of betalains: a key emphasis on stability and future applications.  Food & Function. 2017
  • Contribution of the phenolic composition to the antioxidant, anti- inflammatory and antitumor potential of Equisetum giganteum L-and Tilia platyphyllos Scop.  Food & Function. 2017
  • Detailed phytochemical characterization and bioactive properties of Myrtus nivelii Batt & Trab.  Food & Function. 2017
  • Development of dairy beverages functionalized with pure ergosterol and mycosterol extracts: An alternative to phytosterol-based beverages.  Food & Function. 2017
  • Development of nutraceutical formulations based on the mycelium of Pleurotus ostreatus and Agaricus bisporus.  Food & Function. 2017
  • Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages.  Food Chemistry. 2017
  • Electron-beam irradiation as an alternative to preserve nutritional, chemical and antioxidant properties of dried plants during extended storage periods.  Current Opinion in Food Science. 2017
  • Ellagitannin-rich bioactive extracts of Tuberaria lignosa: insights into the radiation-induced effects in the recovery of high added-value compounds.  Food & Function. 2017
  • Enhancement of nutritional and bioactive compounds by in vitro culture of wild Fragaria vesca L. vegetative parts.  Food Chemistry. 2017
  • Evaluation of Arenaria montana L. hydroethanolic extract as a chemopreventive food ingredient: A case study focusing a dairy product (yogurt).  Journal of Functional Foods. 2017
  • Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients.  Food Research International. 2017
  • Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis.  Separation Science and Technology. 2017
  • Gamma irradiation as a safe alternative to preserve the chemical and bioactive characteristics of plants used for therapeutic purposes.  Revista de Ciências Agrárias. 2017
  • Gamma irradiation as a safe alternative to preserve the chemical and bioactive characteristics of plants used for therapeutic purposes.  Revista de Ciências Agrárias. 2017
  • Gomphrena globosa L. as a source of natural pigments: characterization in betacyanins.  Revista de Ciências Agrárias. 2017
  • Infusions of gamma irradiated Aloysia citrodora L. and Mentha x piperita L.: Effects on phenolic composition, cytotoxicity, antibacterial and virucidal activities.  Food Research International. 2017
  • Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis.  Journal of Functional Foods. 2017
  • Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.  Food Research International. 2017
  • Non-edible parts of Solanum stramoniifolium Jacq. - a new potent source of bioactive extracts rich in phenolic compounds for functional foods.  Food & Function. 2017
  • Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L..  Food Chemistry. 2017
  • Stability and biological activity of Merlot ( Vitis vinifera ) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation.  Journal of Functional Foods. 2017
  • Successive harvesting affects yield, chemical composition and antioxidant activity of Cichorium spinosum L.  Food Chemistry. 2017
  • The Increasing Demand for Functional Foods Introduction.  Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications. 2017
  • The potential of Ganoderma lucidum to develop cosmeceutical formulations behind its nutritional value.  Food and Chemical Toxicology. 2017
  • UV-irradiated mushrooms as a source of vitamin D-2: A review.  Trends in Food Science & Technology. 2017
  • Wild Plant-Based Functional Foods, Drugs, and Nutraceuticals.  Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications. 2017
  • Infusions from Thymus vulgaris L. treated at different gamma radiation doses: Effects on antioxidant activity and phenolic composition.  Current Opinion in Food Science. 2016
  • Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives.  Food Chemistry. 2016
  • Nutritional profile and chemical composition of Cichorium spinosum ecotypes.  Current Opinion in Food Science. 2016
  • Stevia rebaudiana Bertoni cultivated in Portugal: A prospective study of its antioxidant potential in different conservation conditions.  Food Research International. 2016
  • Development of Mushroom-Based Cosmeceutical Formulations with Anti-Inflammatory, Anti-Tyrosinase, Antioxidant, and Antibacterial Properties.  Molecules. 2016
  • Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients.  Food Chemistry. 2016
  • Optimization of microwave-assisted extraction of ergosterol from Agaricus bisporus L. by-products using response surface methodology.  Food and Bioproducts Processing. 2016
  • Phenolic profile and antioxidant activity of Coleostephus myconis (L.) Rchb.f.: An underexploited and highly disseminated species.  Food Research International. 2016
  • Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300).  Journal of Functional Foods. 2016
  • Wild Fragaria vesca L. fruits: a rich source of bioactive phytochemicals.  Food & Function. 2016
  • Basil as functional and preserving ingredient in "Serra da Estrela" cheese.  Food Chemistry. 2016
  • Chemical and Antioxidant Properties of Wild Edible Mushrooms from Native Nothofagus spp. Forest, Argentina.  Molecules. 2016
  • Chemical characterization and bioactive properties of aqueous and organic extracts of Geranium robertianum L..  Food & Function. 2016
  • Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage.  Food Chemistry. 2016
  • Electron beam and gamma irradiation as feasible conservation technologies for wild Arenaria montana L.: Effects on chemical and antioxidant parameters.  Innovative Food Science & Emerging Technologies. 2016
  • Modified atmosphere packaging and post-packaging irradiation of Rumex induratus leaves: a comparative study of postharvest quality changes.  Journal of Food Science and Technology. 2016
  • Phytochemical characterization and bioactive properties of Osyris quadripartita Salzm. ex Decne. leaves from Algeria.  RSC Adv.. 2016
  • Phytopharmacologic preparations as predictors of plant bioactivity: A particular approach to Echinacea purpurea (L.) Moench antioxidant properties.  Nutrition. 2016
  • Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices.  Trends in Food Science & Technology. 2016
  • Long-term storage effect on chemical composition, nutritional value and quality of Greek onion landrace "vatikiotiko".  Food Chemistry. 2016
  • Polyporus squamosus (Huds.) Fr from different origins: Chemical characterization, screening of the bioactive properties and specific antimicrobial effects against Pseudomonas aeruginosa.  Current Opinion in Food Science. 2016
  • Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms.  Food Chemistry. 2016
  • Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: A nutraceutical-oriented optimization study.  Separation Science and Technology. 2016
  • Leccinum vulpinum Watling induces DNA damage, decreases cell proliferation and induces apoptosis on the human MCF-7 breast cancer cell line.  Food and Chemical Toxicology. 2016
  • Optimization of ultrasound-assisted extraction to obtain mycosterols from Agaricus bisporus L. by response surface methodology and comparison with conventional Soxhlet extraction.  Food Chemistry. 2016
  • Quality Control of Gamma Irradiated Dwarf Mallow (Malva neglecta Wallr.) Based on Color, Organic Acids, Total Phenolics and Antioxidant Parameters.  Molecules. 2016
  • Rosemary extracts in functional foods: Extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese.  Food & Function. 2016
  • Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: The First Study of Their Nutritional and Antioxidant Potential.  Molecules. 2016
  • In vivo antioxidant activity of phenolic compounds: Facts and gaps.  Trends in Food Science & Technology. 2016
  • Postharvest quality changes in fresh-cut watercress stored under conventional and inert gas-enriched modified atmosphere packaging.  Postharvest Biology and Technology. 2016
  • A comparison of the bioactivity and phytochemical profile of three different cultivars of globe amaranth: Red, white, and pink.  Food & Function. 2016
  • Antioxidant potential of two Apiaceae plant extracts: A comparative study focused on the phenolic composition.  Food Research International. 2016
  • Artichoke and milk thistle pills and syrups as sources of phenolic compounds with antimicrobial activity.  Food & Function. 2016
  • Bioactive properties and functional constituents of Hypericum androsaemum L.: A focus on the phenolic profile.  Food Research International. 2016
  • Bioactive properties and functional constituents of Hypericum androsaemum L: A focus on the phenolic profile.  Food Research International. 2016
  • Ceratonia siliqua L. hydroethanolic extract obtained by ultrasonication: Antioxidant activity, phenolic compounds profile and effects in yogurts functionalized with their free and microencapsulated forms.  Food & Function. 2016
  • Chemical characterization and bioactive properties of Geranium molle L.: from the plant to the most active extract and its phytochemicals.  Food & Function. 2016
  • Chemical characterization and bioactive properties of two aromatic plants: Calendula officinalis L. (flowers) and Mentha cervina L. (leaves).  Food & Function. 2016
  • Effect of storage on quality features of local onion landrace 'Vatikiotiko' 2016
  • Effects of gamma irradiation on cytotoxicity and phenolic compounds of Thymus vulgaris L. and Mentha x piperita L..  Current Opinion in Food Science. 2016
  • Extraction, identification, fractionation and isolation of phenolic compounds in plants with hepatoprotective effects.  Journal of the Science of Food and Agriculture. 2016
  • Mentha spicata L. infusions as sources of antioxidant phenolic compounds: Emerging reserve lots with special harvest requirements.  Food & Function. 2016
  • Nutritional and Biochemical Profiling of Leucopaxillus candidus (Bres.) Singer Wild Mushroom.  Molecules. 2016
  • The Effect of Sowing Date on Plant Growth and Nutritional Value of Cichorium spinosum L. Plants.  Hortscience. 2016
  • Wild Morchella conica Pers. from different origins: A comparative study of nutritional and bioactive properties.  Journal of the Science of Food and Agriculture. 2016
  • [13] Effects of gamma irradiation on cytotoxicity and phenolic compounds of Thymus vulgaris L. and Mentha x piperita L...  Current Opinion in Food Science. 2016
  • Bioactive Properties of Tabebuia impetiginosa-Based Phytopreparations and Phytoformulations: A Comparison between Extracts and Dietary Supplements.  Molecules. 2015
  • Bioactive properties of medicinal plants from the Algerian flora: Selecting the species with the highest potential in view of application purposes.  Food Research International. 2015
  • Chemical and antioxidant parameters of dried forms of ginger rhizomes.  Food Research International. 2015
  • Extending the use of irradiation to preserve chemical and bioactive properties of medicinal and aromatic plants: A case study with four species submitted to electron beam.  Food Research International. 2015
  • Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity.  Journal of Functional Foods. 2015
  • Phytochemicals and bioactive properties of Ilex paraguariensis : An in-vitro comparative study between the whole plant, leaves and stems.  Food Research International. 2015
  • Traditional pastry with chestnut flowers as natural ingredients: An approach of the effects on nutritional value and chemical composition.  Journal of Food Composition and Analysis. 2015
  • Activity of phenolic compounds from plant origin against Candida species.  Food Research International. 2015
  • Phenolic profile and antimicrobial activity of different dietary supplements based on Cochlospermum angolensis Welw..  Food Research International. 2015
  • Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms.  Current Opinion in Food Science. 2015
  • Scientific validation of synergistic antioxidant effects in commercialised mixtures of Cymbopogon citratus and Pterospartum tridentatum or Gomphrena globosa for infusions preparation.  Food Chemistry. 2015
  • The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives.  Food Research International. 2015
  • Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species.  Current Opinion in Food Science. 2015
  • Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland.  Food Bioscience. 2015
  • A bioactive formulation based on Fragaria vesca L. vegetative parts: Chemical characterisation and application in ¿-carrageenan gelatin.  Journal of Functional Foods. 2015
  • Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.).  Journal of Functional Foods. 2015
  • Nutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative parts.  Current Opinion in Food Science. 2015
  • Boletus aereus growing wild in Serbia: chemical profile, in vitro biological activities, inactivation and growth control of food-poisoning bacteria in meat.  Journal of Food Science and Technology. 2015
  • Plants used in folk medicine: The potential of their hydromethanolic extracts against Candida species.  Food Research International. 2015
  • Chemical characterization and biological activity of Chaga (Inonotus obliquus), a medicinal "mushroom".  Journal of Ethnopharmacology. 2015
  • Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L..  Food Chemistry. 2015
  • Different Citrus rootstocks present high dissimilarities in their antioxidant activity and vitamins content according to the ripening stage.  Journal of Plant Physiology. 2015
  • A Comparison of the Nutritional Contribution of Thirty-nine Aromatic Plants used as Condiments and/or Herbal Infusions.  Plant Foods For Human Nutrition. 2015
  • A comparative study on edible Agaricus mushrooms as functional foods.  Food & Function. 2015
  • Analytical Methods Applied to Assess the Effects of Gamma Irradiation on Color, Chemical Composition and Antioxidant Activity of Ginkgo biloba L.  Food Analytical Methods. 2015
  • Bioactive formulations prepared from fruiting bodies and submerged culture mycelia of the Brazilian edible mushroom Pleurotus ostreatoroseus Singer.  Food & Function. 2015
  • Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots.  RSC Adv.. 2015
  • Chemical Composition and Yield of Six Genotypes of Common Purslane (Portulaca oleracea L.): An Alternative Source of Omega-3 Fatty Acids.  Plant Foods For Human Nutrition. 2015
  • Chemical characterisation and bioactive properties of Prunus avium L.: The widely studied fruits and the unexplored stems.  Food Chemistry. 2015
  • Combined effects of gamma-irradiation and preparation method on antioxidant activity and phenolic composition of Tuberaria lignosa.  RSC Adv.. 2015
  • Decoction, infusion and hydroalcoholic extract of cultivated thyme: Antioxidant and antibacterial activities, and phenolic characterisation.  Food Chemistry. 2015
  • Dietary fiber, mineral elements profile and macronutrients composition in different edible parts of Opuntia microdasys (Lehm.) Pfeiff and Opuntia macrorhiza (Engelm.).  Current Opinion in Food Science. 2015
  • Edible flowers of Viola tricolor L. as a new functional food: Antioxidant activity, individual phenolics and effects of gamma and electron-beam irradiation.  Food Chemistry. 2015
  • Effects of different culture conditions on biological potential and metabolites production in three Penicillium isolates.  Drug Development and Industrial Pharmacy. 2015
  • Ethnopharmacological uses of Sempervivum tectorum L. in southern Serbia: Scientific confirmation for the use against otitis linked bacteria.  Journal of Ethnopharmacology. 2015
  • Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese.  Journal of Functional Foods. 2015
  • Gamma irradiation as a practical alternative to preserve the chemical and bioactive wholesomeness of widely used aromatic plants.  Food Research International. 2015
  • Gamma irradiation improves the extractability of phenolic compounds in Ginkgo biloba L.  Food Research International. 2015
  • In Vivo Anti-Candida Activity of Phenolic Extracts and Compounds: Future Perspectives Focusing on Effective Clinical Interventions.  BioMed Research International. 2015
  • Infusions of artichoke and milk thistle represent a good source of phenolic acids and flavonoids.  Food & Function. 2015
  • Irradiation as a novel approach to improve quality of Tropaeolum majus L. flowers: Benefits in phenolic profiles and antioxidant activity.  Innovative Food Science & Emerging Technologies. 2015
  • Is honey able to potentiate the antioxidant and cytotoxic properties of medicinal plants consumed as infusions for hepatoprotective effects?.  Food & Function. 2015
  • Melissa officinalis L. decoctions as functional beverages: A bioactive approach and chemical characterization.  Food & Function. 2015
  • Morphological, nutritional and chemical description of "vatikiotiko", an onion local landrace from Greece.  Food Chemistry. 2015
  • Nutritional characterisation of Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. produced using paper scraps as substrate.  Food Chemistry. 2015
  • Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing.  Journal of Food Science and Technology. 2015
  • Phenolic profile and antioxidant properties of commercial and wild Fragaria vesca L. roots: A comparison between hydromethanolic and aqueous extracts.  Food Research International. 2015
  • Seeds of Opuntia spp. as a novel high potential by-product: Phytochemical characterization and antioxidant activity.  Food Research International. 2015
  • Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients.  Food Chemistry. 2015
  • The powerful in vitro bioactivity of Euterpe oleracea Mart. seeds and related phenolic compounds.  Food Research International. 2015
  • Valorization of traditional foods: Nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses.  Journal of the Science of Food and Agriculture. 2015
  • Variety and Harvesting Season Effects on Antioxidant Activity and Vitamins Content of Citrus sinensis Macfad..  Molecules. 2015
  • Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients.  Food Chemistry. 2015
  • Expanding Current Knowledge on the Chemical Composition and Antioxidant Activity of the Genus Lactarius.  Molecules. 2014
  • Effects of gamma radiation on chemical and antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity of borututu.  Innovative Food Science & Emerging Technologies. 2014
  • Nutritional and antioxidant contributions of Laurus nobilis L. leaves: Would be more suitable a wild or a cultivated sample?.  Food Chemistry. 2014
  • Phenolic extracts of Rubus ulmifolius Schott flowers: Characterization, microencapsulation and incorporation into yogurts as nutraceutical sources.  Food & Function. 2014
  • Bioactive natural matrices and compounds.  BioMed Research International. 2014
  • A detailed comparative study between chemical and bioactive properties of Ganoderma lucidum from different origins.  International Journal of Food Sciences and Nutrition. 2014
  • Analytical Methods Applied to the Chemical Characterization and Antioxidant Properties of Three Wild Edible Mushroom Species from Northeastern Portugal.  Food Analytical Methods. 2014
  • Analytical Tools Used to Distinguish Chemical Profiles of Plants Widely Consumed as Infusions and Dietary Supplements: Artichoke, Milk Thistle, and Borututu.  Food Analytical Methods. 2014
  • Antibacterial Potential of Northeastern Portugal Wild Plant Extracts and Respective Phenolic Compounds.  BioMed Research International. 2014
  • Antifungal activity of phenolic compounds identified in flowers from North Eastern Portugal against Candida species.  Future Microbiology. 2014
  • Antioxidant activity and phenolic profile of commercial and wild roots of Fragaria vesca.  Planta Medica. 2014
  • Bioactivity and phytochemical characterization of Arenaria Montana L..  Food & Function. 2014
  • Bioactivity of Different Enriched Phenolic Extracts of Wild Fruits from Northeastern Portugal: A Comparative Study.  Plant Foods For Human Nutrition. 2014
  • Can Suillus granulatus (L.) Roussel be classified as a functional food?.  Food & Function. 2014
  • Candidiasis: Predisposing Factors, Prevention, Diagnosis and Alternative Treatment.  Mycopathologia. 2014
  • Castanea sativa Mill. Flowers amongst the Most Powerful Antioxidant Matrices: A Phytochemical Approach in Decoctions and Infusions.  BioMed Research International. 2014
  • Chemical characterization and antioxidant activity of three mushroom species from Poland.  Planta Medica. 2014
  • Cultivated strains of Agaricus bisporus and A. brasiliensis: Chemical characterization and evaluation of antioxidant and antimicrobial properties for the final healthy product-natural preservatives in yoghurt.  Food & Function. 2014
  • Cultivated strains of Agaricus bisporus and A. brasiliensis: chemical characterization and evaluation of antioxidant and antimicrobial properties for final healthy product - natural preservatives in yoghurt.  Food & Function. 2014
  • Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: Different performances regarding bioactivity and phenolic compounds.  Food Chemistry. 2014
  • Evaluation of the Chemical and Antioxidant Properties of Wild and Cultivated Mushrooms of Ghana.  Molecules. 2014
  • Exploring the antioxidant potential of Helichrysum stoechas (L.) Moench phenolic compounds for cosmetic applications: Chemical characterization, microencapsulation and incorporation into a moisturizer.  Food Research International. 2014
  • Exploring xoconostle by-products as sources of bioactive compounds.  Food Research International. 2014
  • HPLC-Profiles of Tocopherols, Sugars, and Organic Acids in Three Medicinal Plants Consumed as Infusions.  International Journal of Food Science. 2014
  • In vitro study of the antifungal potential of Glycyrrhiza glabra L. against Candida species.  Planta Medica. 2014
  • New insights into the effects of formulation type and compositional mixtures on the antioxidant and cytotoxic activities of dietary supplements based-on hepatoprotective plants.  Food & Function. 2014
  • Nutritional composition, antioxidant activity and phenolic compounds of wild Taraxacum sect. Ruderalia.  Food Research International. 2014
  • Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity.  Journal of Functional Foods. 2014
  • Phytochemical characterization and antioxidant activity of the cladodes of Opuntia macrorhiza (Engelm.) and Opuntia microdasys (Lehm.).  Food & Function. 2014
  • Pterospartum tridentatum, Gomphrena globosa and Cymbopogon citratus: A phytochemical study focused on antioxidant compounds.  Food Research International. 2014
  • Study on chemical, bioactive and food preserving properties of Laetiporus sulphureus (Bull.: Fr.) Murr..  Food & Function. 2014
  • Synergisms in antioxidant and anti-hepatocellular carcinoma activities of artichoke, milk thistle and borututu syrups.  Food Research International. 2014
  • Using Gamma Irradiation to Attenuate the Effects Caused by Drying or Freezing in Macrolepiota procera Organic Acids and Phenolic Compounds.  Food and Bioprocess Technology. 2014
  • The methanolic extract of Cordyceps militaris (L.) Link fruiting body shows antioxidant, antibacterial, antifungal and antihuman tumor cell lines properties.  Food and Chemical Toxicology. 2013
  • Chemical characterization of Ginkgo biloba L. and antioxidant properties of its extracts and dietary supplements.  Food Research International. 2013
  • Leaves and decoction of Juglans regia L.: Different performances regarding bioactive compounds and in vitro antioxidant and antitumor effects.  Food Research International. 2013
  • Nutrients and non-nutrients composition and bioactivity of wild and cultivated Coprinus comatus (O.F.Müll.) Pers..  Food and Chemical Toxicology. 2013
  • Tirmania pinoyi: Chemical composition, in vitro antioxidant and antibacterial activities and in situ control of Staphylococcus aureus in chicken soup.  Food Research International. 2013
  • Analysis of organic acids in electron beam irradiated chestnuts (Castanea sativa Mill.): Effects of radiation dose and storage time.  Food and Chemical Toxicology. 2013
  • A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia.  Food Research International. 2013
  • Evaluation of the chemical interactions in co-culture elements of Castanea sativa Miller mycorrhization.  Food Research International. 2013
  • Antifungal activity and detailed chemical characterization of Cistus ladanifer phenolic extracts.  Food Research International. 2013
  • Antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity of artichoke, milk thistle and borututu.  Food Research International. 2013
  • Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L..  Journal of Functional Foods. 2013
  • Characterisation of phenolic compounds in wild fruits from Northeastern Portugal.  Food Chemistry. 2013
  • Characterization of phenolic compounds in wild medicinal flowers from Portugal by HPLC-DAD-ESI/MS and evaluation of antifungal properties.  Food Research International. 2013
  • Chemical characterization and antioxidant properties of Lepista nuda fruiting bodies and mycelia obtained by in vitro culture: Effects of collection habitat and culture media.  Food Research International. 2013
  • Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes.  Food Chemistry. 2013
  • Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction.  Food Chemistry. 2013
  • Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom.  Current Opinion in Food Science. 2013
  • Infusion and decoction of wild German chamomile: Bioactivity and characterization of organic acids and phenolic compounds.  Food Chemistry. 2013
  • Nutrients, phytochemicals and bioactivity of wild Roman chamomile: A comparison between the herb and its preparations.  Food Chemistry. 2013
  • Optimized Analysis of Organic Acids in Edible Mushrooms from Portugal by Ultra Fast Liquid Chromatography and Photodiode Array Detection.  Food Analytical Methods. 2013
  • Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions.  Food Chemistry. 2013
  • Potentiating effects of honey on antioxidant properties of lemon-flavoured black tea.  International Journal of Food Sciences and Nutrition. 2013
  • Relevance of the Mention of Antioxidant Properties in Yogurt Labels: In Vitro Evaluation and Chromatographic Analysis.  Antioxidants. 2013
  • Relevance of the mention to antioxidant properties in yogurts label: in vitro evaluation and chromatographic analysis.  Antioxidants. 2013
  • The methanolic extract of Cordyceps militaris (L.) Link fruiting body shows antioxidant, antibacterial, antifungal and anti human tumor cell lines properties.  Food and Chemical Toxicology. 2013
  • Use of UFLC-PDA for the Analysis of Organic Acids in Thirty-Five Species of Food and Medicinal Plants.  Food Analytical Methods. 2013
  • Comparative effects of gamma and electron beam irradiation on the antioxidant potential of Portuguese chestnuts (Castanea sativa Mill.).  Food and Chemical Toxicology. 2012
  • Analysis of phenolic, polysaccharidic and lipidic fractions of mushrooms from northeast Portugal.  Planta Medica. 2012
  • Cistus ladanifer as a source of phenolic compounds with antifungal activity.  Planta Medica. 2012
  • Antioxidants in Pinus pinaster roots and mycorrhizal fungi during the early steps of symbiosis.  Food Research International. 2012
  • Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples.  Food and Chemical Toxicology. 2012
  • Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L..  Food Chemistry. 2012
  • Phenolic, Polysaccharidic, and Lipidic Fractions of Mushrooms from Northeastern Portugal: Chemical Compounds with Antioxidant Properties.  Food Chemistry. 2012
  • Fruiting body, spores and in vitro produced mycelium of Ganoderma lucidum from Northeast Portugal: A comparative study of the antioxidant potential of phenolic and polysaccharidic extracts.  Food Research International. 2012
  • Insights in the antioxidant synergistic effects of combined edible mushrooms: phenolic and polysaccharidic extracts of Boletus edulis and Marasmius oreades.  Journal of Food and Nutrition Research. 2012
  • Analysis of phenolic compounds in flowers from wild medicinal plants from northeastern Portugal.  Planta Medica. 2012
  • Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: Effects of drying and oral preparation methods.  Food Chemistry. 2012
  • Characterization and Quantification of Phenolic Compounds in Four Tomato (Lycopersicon esculentum L.) Farmers' Varieties in Northeastern Portugal Homegardens.  Plant Foods For Human Nutrition. 2012
  • Characterization of phenolic compounds in flowers of wild medicinal plants from Northeastern Portugal.  Food and Chemical Toxicology. 2012
  • Chemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheese.  Food Research International. 2012
  • EFFECT OF ELECTRON BEAM IRRADIATION DOSES IN ANTIOXIDANT ACTIVITY AND PHENOLICS CONTENT OF PORTUGUESE CHESTNUTS.  International Conference on Simulation and Modeling in the Food and Bio-industry (foodsim). 2012
  • Insights in the antioxidant synergistic effects of combined edible mushrooms: phenolic and polysaccharidic extracts of Boletus edulis and Marasmius oreades.  Journal of Food and Nutrition Research. 2012
  • Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens.  Food and Chemical Toxicology. 2012
  • Systematic comparison of nutraceuticals and antioxidant potential of cultivated, in vitro cultured and commercial Melissa officinalis samples.  Food and Chemical Toxicology. 2012
  • Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats.  Food Chemistry. 2012
  • Low Dose Gamma-Irradiation As a Suitable Solution for Chestnut (Castanea sativaMiller) Conservation: Effects on Sugars, Fatty Acids, and Tocopherols.  Food Chemistry. 2011
  • Toward the Antioxidant and Chemical Characterization of Mycorrhizal Mushrooms from Northeast Portugal.  Journal of Food Science. 2011
  • Targeted metabolites analysis in wild Boletus species.  Current Opinion in Food Science. 2011
  • Mycorrhizal induction of phenolic compounds and antioxidant properties of fungi and seedlings during the early steps of symbiosis.  Chemoecology. 2011
  • A comparative study of tocopherols composition and antioxidant properties of in vivo and in vitro ectomycorrhizal fungi.  Current Opinion in Food Science. 2011
  • Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions.  Food Chemistry. 2011
  • Effects of trophism on nutritional and nutraceutical potential of wild edible mushrooms.  Food Research International. 2011
  • Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects.  European Journal of Lipid Science and Technology. 2011
  • Biomolecule Profiles in Inedible Wild Mushrooms with Antioxidant Value.  Molecules. 2011
  • Chemical, biochemical and electrochemical assays to evaluate phytochemicals and antioxidant activity of wild plants.  Food Chemistry. 2011
  • Comparative Study of Lipophilic and Hydrophilic Antioxidants from In vivo and In vitro Grown Coriandrum sativum.  Plant Foods For Human Nutrition. 2011
  • Comparing the composition and bioactivity of Crataegus Monogyna flowers and fruits used in folk medicine.  Phytochemical Analysis. 2011
  • Effects of oral dosage form and storage period on the antioxidant properties of four species used in traditional herbal medicine.  Phytotherapy Research. 2011
  • Exotic fruits as a source of important phytochemicals: Improving the traditional use of Rosa canina fruits in Portugal.  Food Research International. 2011
  • From famine plants to tasty and fragrant spices: Three Lamiaceae of general dietary relevance in traditional cuisine of Trás-os-Montes (Portugal).  Current Opinion in Food Science. 2011
  • Influence of the drying method in the antioxidant potential and chemical composition of four shrubby flowering plants from the tribe Genisteae (Fabaceae).  Food and Chemical Toxicology. 2011
  • Infusions and Decoctions of Mixed Herbs used in Folk Medicine: Synergism in Antioxidant Potential.  Phytotherapy Research. 2011
  • Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet.  Food Chemistry. 2011
  • Nutritional and nutraceutical potential of rape (Brassica napus L. Var. napus) and "tronchuda" cabbage (Brassica oleraceae L. Var. costata) inflorescences.  Food and Chemical Toxicology. 2011
  • Nutritional composition and bioactive properties of commonly consumed wild greens: Potential sources for new trends in modern diets.  Food Research International. 2011
  • Phenolic profile of seventeen Portuguese wild mushrooms.  Current Opinion in Food Science. 2011
  • Topical anti-inflammatory plant species: Bioactivity of Bryonia dioica, Tamus communis and Lonicera periclymenum fruits.  Food Research International. 2011
  • Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal.  Food Chemistry. 2011
  • [2] Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats.  Food Chemistry. 2011
  • Studies on Chemical Constituents and Bioactivity of Rosa micrantha: An Alternative Antioxidants Source for Food, Pharmaceutical, or Cosmetic Applications.  Food Chemistry. 2010
  • Lamiaceae often used in Portuguese folk medicine as a source of powerful antioxidants: Vitamins and phenolics.  Current Opinion in Food Science. 2010
  • Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity.  Food Chemistry. 2010
  • In vitro antioxidant properties and characterization in nutrients and phytochemicals of six medicinal plants from the Portuguese folk medicine.  Food Research International. 2010
  • Leaves, flowers, immature fruits and leafy flowered stems of Malva sylvestris: A comparative study of the nutraceutical potential and composition.  Food and Chemical Toxicology. 2010
  • Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants.  European Journal of Lipid Science and Technology. 2010
  • Strawberry-tree, blackthorn and rose fruits: Detailed characterisation in nutrients and phytochemicals with antioxidant properties.  Food Chemistry. 2010
  • Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange.  Food and Chemical Toxicology. 2010
  • The nutritional composition of fennel (Foeniculum vulgare): Shoots, leaves, stems and inflorescences.  Current Opinion in Food Science. 2010
  • Study and characterization of selected nutrients in wild mushrooms from Portugal by gas chromatography and high performance liquid chromatography.  Microchemical Journal. 2009
  • Systematic evaluation of the antioxidant potential of different parts of Foeniculum vulgare Mill. from Portugal.  Food and Chemical Toxicology. 2009
  • Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity.  Free Radical Research. 2009
  • Phenolic acids determination by HPLC-DAD-ESI/MS in sixteen different Portuguese wild mushrooms species.  Food and Chemical Toxicology. 2009
  • Antioxidants in Wild Mushrooms.  Current Medicinal Chemistry. 2009
  • Aromatic plants as a source of important phytochemicals: Vitamins, sugars and fatty acids in Cistus ladanifer, Cupressus lusitanica and Eucalyptus gunnii leaves.  Food Research International. 2009
  • Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays.  Food Chemistry. 2008
  • Optimization of the determination of tocopherols in Agaricus sp. edible mushrooms by a normal phase liquid chromatographic method.  Food Chemistry. 2008
  • Wild and commercial mushrooms as source of nutrients and nutraceuticals.  Food and Chemical Toxicology. 2008
  • Chemical Composition and Biological Properties of Portuguese Wild Mushrooms: A Comprehensive Study.  Food Chemistry. 2008
  • Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives "alcaparras".  Current Opinion in Food Science. 2008
  • Leucopaxillus giganteus Mycelium: Effect of Nitrogen Source on Organic Acids and Alkaloids.  Food Chemistry. 2008
  • Phenolics and Antioxidant Activity of Mushroom Leucopaxillus giganteus Mycelium at Different Carbon Sources.  Food Science and Technology International. 2008
  • Effect of Fruiting Body Maturity Stage on Chemical Composition and Antimicrobial Activity ofLactariussp. Mushrooms.  Food Chemistry. 2007
  • Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays.  Food and Chemical Toxicology. 2007
  • Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms.  Food Chemistry. 2007
  • Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts.  European Food Research and Technology. 2007
  • Antioxidant activity and phenolic contents of Olea europaea L. leaves sprayed with different copper formulations.  Food Chemistry. 2007
  • Bioactive properties of the medicinal mushroom Leucopaxillus giganteus mycelium obtained in the presence of different nitrogen sources.  Food Chemistry. 2007
  • Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal.  Food Chemistry. 2007
  • Free radical scavenging activity and bioactive compounds of five Agaricus sp edible mushrooms.  Free Radical Research. 2007
  • Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity.  Food Chemistry. 2007
  • Lipid peroxidation inhibition, free radical scavenging activity and electrochemical behaviour of a dihydroxylated di(hetero)arylamine.  Free Radical Research. 2007
  • Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities.  Food Chemistry. 2007
  • Influence of the culture medium and pH on the growth of saprobic and ectomycorrhizal mushroom mycelia.  Minerva Biotechnology and Biomolecular Research. 2006
  • Portuguese wild mushrooms at the "pharma-nutrition" interface: Nutritional characterization and antioxidant properties.  Food Research International.

• artigo de conferência

  • Formulation of Ethosomal Suspensions Loaded with Rubus idaeus Leaf Extract for Cosmetic Application 2024
  • Optimized Ultrasound-Assisted Extraction of Bioactive Compounds from Raspberry and Blueberry Pruning Residues for Sustainable Cosmetic Applications 2024
  • The Potential Value of Lemna Minor For the Food and Feed Industry 2024
  • Response surface methodology applied to ultrasound-assisted extraction of raspberry and blueberry pruning residues 2024
  • Starch–Polyphenol Interactions: Impact on Food Structure and Starch Digestibility 2024
  • Composição nutricional de larvas de Vespa velutina nigrithorax de ninhos recolhidos no Norte de Portugal 2023
  • Incorporation of pumpkin peel extract into a pumpkin pulp formulation as a natural preservative 2023
  • Multivariate Analysis in Accelerated Shelf-Life Assessment - An Overview 2023
  • Diversidade nutricional de acessos de tomate de mesa das regiões Centro e Norte de Portugal 2023
  • Nutritional and chemical characteristics of Portuguese table tomato genotypes 2023
  • Preliminary investigation on antioxidant, antibacterial and antiproliferative activities on Pleurotus eryngii var. thapsiae, as potential source of bioactive compounds 2023
  • Biological activity screening of plant oils for skincare applications 2023
  • Exploiting the nutritional and chemical diversity of portuguese tomato (Solanum lycopersicum L.) germplasm 2023
  • Santolina chamaecyparissus L.: A Brief Overview of Its Medicinal Properties 2023
  • Integrative and sustainable strategy for the valorization of pumpkin by-products 2023
  • Biological activity of 6,7-dehydroroyleanone derivatives from Plectranthus aliciae.  Planta Medica. 2023
  • Chemical and bioactive characterization of blueberry bioresidues 2023
  • Developing a sustainable and functionalized pumpkin fruit pulp formulation using biobased preservatives: The PulpIng Project 2023
  • Ethosomes: an approach for bioactive plant extract preservation envisaging cosmetic applications 2023
  • Evaluation of the phenolic profile and bioactive potential of portuguese and Algerian pumpkin by-products 2023
  • Phenolic composition and in vitro bioactivities of cardoon blades: study of its potential as a functional ingredient 2023
  • Phenolic profile and antioxidant activity of Maritime pine (Pinus pinaster subsp. Atlantica) bark extract during simulated gastrointestinal tract digestion 2023
  • Plantas de pimento dulce (Capsicum annuum L.) em poscesacha como fuente de ingredientes antioxidantes y antidiabéticos 2023
  • Pomeganate leaf extracts characterization and their potential use as a functional ingredient 2023
  • Proximate composition and free sugar and fatty acids profiles of Asian hornet larvae: An alternative food source? 2023
  • Pumpkin peel phenolic extracts: optimized extraction and potential use as food preservatives 2023
  • Sustainable use of pumpkin: characterization of the pulp and valorization of by-products in obtaining preservative extracts 2023
  • Tecidos vegetais de Cardo como promissoras fontes de ingredientes funcionais 2023
  • Genetic information influence on phenolic composition and bioactivities of Ceratonia siliqua L. seeds 2022
  • Análise cromatográfica da composição química de conservas à base de trigo 2022
  • Caracterização cromatográfica de compostos bioativos obtidos a partir de casca, sementes e fibras remanescentes do aproveitamento industrial da polpa de abóbora 2022
  • Caracterização fenólica (HPLC-DAD-ESI/MS) e bioativa de extratos ricos em moléculas conservantes 2022
  • Comprehensive HPLC-DAD-(ESI-)MS/MS characterization and comparison of bioactive molecules from different parts of Ganoderma lucidum sporocarps 2022
  • HPLC-DAD-(ESI)-MS/MS analysis as the first step to metabolic fingerprinting of medicinal herbs: the case of underexploited Euphorbia species 2022
  • Influence of the maturation stages on the chemical composition and biological activity of cardoon seeds 2022
  • Otimização da extração de ingredientes bioativos de casca de marmelo 2022
  • Perfil fenólico e avaliação da atividade antioxidante e antimicrobiana do epicarpo de Sicana odorifera (Vell.) Naudin 2022
  • Composição fenólica e atividade biológica de extratos de casca e ramos de Juniperus communis L. (zimbro comum) 2022
  • Composição química e bioatividades do epicarpo de Nephelium Lappaceum 2022
  • Effects of different treatments on the phenolic composition of acorn extracts from Quercus robur and Quercus rotundifolia 2022
  • Efeito do método de extração no perfil fenólico e na atividade antioxidante de extratos de casca de marmelo 2022
  • Egyptian pumpkin by-product extracts as natural food preservatives 2022
  • Evaluation of biological activity and optimization of lavender essential oil extraction (Lavandula angustifolia L.) 2022
  • Food preservative extracts from pumpkin by-products 2022
  • Obtenção otimizada de extratos bioativos de casca de marmelo: Uma fonte alternativa de conservantes naturais.  XXVI Encontro Galego-Portugues de Química: Book of Abstracts. 2022
  • Antimicrobial activity of rosemary, eucalyptus and propolis individual and mixed extracts 2022
  • Caracterização dos resíduos de Brassica oleracea L. para obtenção de um potencial ingrediente natural 2022
  • Enfoques integrados para el impulso socioeconómico de la producción y consumo sostenible de hongos de Montesinho 2022
  • Identificação e otimização da extração de compostos fenólicos de cascas de abóbora ‘Butternut squash’ 2022
  • Nutritional, chemical and bioactive characterization of Peumus boldus L. 2022
  • Phenolic compounds and antioxidant and cytotoxic properties of maritime pine (Pinus pinaster Ait.) bark extracts 2022
  • Recuperação de subprodutos da indústria alimentar para extração otimizada de compostos fenólicos 2022
  • Study of the antioxidant, antimicrobial and anti-inflammatory activities of two Euphorbia species 2022
  • Valorização de biorresíduos da produção de sumo de laranja: Extração de ácido cítrico 2022
  • Valorização de espècies mediterrânicas subutilizadas: obtenção de óleo essencial com propriedades bioativas 2022
  • Extracción de clorofilas a partir de subproductos de Solanum lycopersicum var. cerasiforme 2022
  • Valorización de biorresiduos de fresa para aplicación en la industria alimentaria 2022
  • Natural compounds with preservative capacity obtained from by-products of pumpkin industrial processing 2022
  • Avaliação da influência da adubação via solução nutritiva no perfil nutricional de Scolymus hispanicus L. 2022
  • Desenvolvimento de corantes bioativos a partir de subprodutos de framboesa vermelha usando extrações assistidas por calor e ultrassom 2022
  • Desenvolvimento de corantes naturais alternativos à base de extratos ricos em clorofilas obtidos a partir de partes aéreas de cenoura 2022
  • Metabolomic approach to assess the effect of the foraging year on the anti-elastase activity of Cytinus hypocistis (L.) L. 2022
  • Nutritional profile of Brassica rapa L. (rapini) from different comercial genotypes 2022
  • Bioactivity of the vitamin D2-enriched extract from surplus mushrooms 2022
  • Effect of Santolina chamaecyparissus on Physiological Parameters: Data from an Animal Model of Mammary Cancer 2022
  • Evaluation of the potential preservative capacity of pumpkin (Cucurbita maxima Duchesne) by-products 2022
  • Functionality assessment of Scolymus hispanicus (golden thistle) for its daily-basis incorporation in the Mediterranean diet 2022
  • Nutritional profile and mineral content of Sonchus asper: a Wild Edible Plant from the Mediterranean area 2022
  • Attalea speciosa mesocarp flour in-depth characterization and its application for the development of new bakery products 2022
  • Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura 2022
  • Effects of the fertilization system on the chemical profile of Ribes rubrum L. 2022
  • Nutritional and chemical study of the fruits of Rubus fruticosus L. var. 'Triple Crown' as a food source with high antioxidant capacity 2022
  • Nutritional quality of mealworm (Tenebrio molitor) oil obtained by extrusion 2022
  • Nutritional, chemical, and antioxidant evaluation of different Armuña lentil cultivars (Len culinaris spp): Influence of soil composition and year 2022
  • Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product 2022
  • Histopathological Evaluation of Mice’s Liver and Kidney after Exposure to an Elderberry Extract 2022
  • The identification of preservative compounds from pumpkin fruit peel for the development of a fruit pulp product 2022
  • Traditional breads prepared with Portuguese thermal mineral waters: effects on centesimal and mineral composition 2022
  • Chemopreventive Potential of Santolina chamaecyparissus against MNU-Induced Mammary Cancer in Female Wistar Rats 2022
  • Natural food ingredients from quince peel: Towards a "zero-waste" production system.  XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos. 2022
  • Unsupervised exploratory analyses as a raw material selection tool to develop innovative food products 2022
  • Phenolic profile of ex-situ produced montesinho mushrooms 2022
  • Polyphenols composition and antioxidant activity of strawberry and red raspberry 2022
  • Evaluación de las semillas de chía como nuevo ingrediente de alimentos de base cereal 2022
  • Olive leaf extracts as natural preservatives in foods: nutritional, chemical and physical analysis in quark cheese 2022
  • Valorização de cascas, sementes e fibras de abóbora no desenvolvimento de extratos bioativos para aplicação alimentar 2022
  • ASSESSMENT OF THE USE OF COMMON JUNIPER (Juniperus communis L.) FOLIAGE FOLLOWING THE CASCADE PRINCIPLE: ESSENTIAL OIL, ABSORBENTS AND BIOCHAR.  30th European Biomass Conference and Exhibition (EUBCE). 2022
  • ASSESSMENT OF THE USE OF COMMON JUNIPER (Juniperus communis L.) FOLIAGE FOLLOWING THE CASCADE PRINCIPLE: ESSENTIAL OIL, ABSORBENTS AND BIOCHAR.  30th European Biomass Conference and Exhibition (EUBCE). 2022
  • The Effects of Fertilization Regime on the Growth Parameters and Bioactive Properties of Pot-Grown Cichorium spinosum L. Plants 2022
  • Evaluación nutricional y de la capacidade antioxidante de los hongos silvestres comestibles de Patagonia 2022
  • Bread freezing as a new alternative to consumption 2022
  • Comparative analysis of the chemical composition of different Portuguese bread 2022
  • Persistence of antioxidant properties of Carpobrotus edulis L. extract after in vitro digestion 2022
  • A breakthrough on bread formulation: Natural mineral water as a novel functional ingredient 2022
  • Cereal milling by-products as sources of nutrients and antioxidant phenolic compounds 2022
  • Evaluation of the potential of medicinal plant extracts for the development of new bakery products 2022
  • Hydroethanolic extract of Ocimum basilicum 'cinnamon' as a natural preservative for the food industry 2022
  • Natural ingredients obtained from Brassica Oleracea L. waste 2022
  • Thymus mastichina L. as a natural alternative for food preservation: Study of bioactivities and phenolic profile 2022
  • Caraterização e extração otimizada de compostos bioativos de casca de marmelo 2022
  • Euterpe Oleracea M. fruit as a source of natural pigments 2022
  • Natural pigments with high antioxidant capacity, an alternative solution for food industry 2022
  • The potential of aromatic extracts to enhance the sensory perception of bread 2022
  • Valorization of apple by-products into flour: Nutritional and chemical characterization and evaluation of bioactive properties 2022
  • A green alternative approach to citrus peel bio-waste disposal: characterisation and bioactive potential 2022
  • Adansonia digitata L. (mukua): Um possível alimento funcional 2022
  • Análise do perfil nutricional de partes comestíveis da Portulaca oleracea L. produzida pela técnica de rotação de culturas 2022
  • Applying Response Surface Methodology to Phenolic Compounds from Arbutus unedo: Case Studies with Ultrasound and Dynamic Maceration Extraction 2022
  • Avaliação de subprodutos de soja (Glycine max), uma potencial fonte de nutrientes e compostos bioativos 2022
  • Basil and eucalyptus as a source of essential oils with bioactive properties 2022
  • Bio-based hybrid molecules for coloring and preservative purposes 2022
  • Biological properties of Hypericum sampsonii and Hypericum japonica: comparison of the antioxidant, anti-inflammatory and antimicrobial activities 2022
  • Caracterización detallada de la harina del mesocarpio de Attalea speciosa y su aplicación para el desarrollo de nuevos productos de panadería 2022
  • Caracterización nutricional y propiedades bioactivas de cuatro variedades tradicionales de tomate (Solanum lycopersicum L.) 2022
  • Caracterização química e propriedades bioativas de resíduos industriais da produção de óleo de noz (Juglans regia L.) 2022
  • Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient 2022
  • Chemical and bioactive characterization of Euterpe oleracea Mart 2022
  • Chemical characterization, antioxidant and antimicrobial activities of winemaking industry by-products 2022
  • Chemical composition and biological activity of different residues obtained from the wine industry 2022
  • Chemical profile and nutraceutical features of cape gooseberry fruit and fruiting calix 2022
  • Combinação de diferentes regimes de fertilização e irrigação para a produção de cardo dourado (Scolymus hispanicus L.) de alto valor nutricional e mineral 2022
  • Crop rotation and irrigation regime affects the nutritional and chemical profile of Cichorium spinosum 2022
  • Cytinus hypocistis (L.) L. and its great bioactive potential 2022
  • Development of statin-like and ergosterol enriched extracts from mushrooms bioresidues 2022
  • Enrichment of fresh egg pasta with antioxidant extracts obtained from wild Italian Plantago coronopus L. and Cichorium intybus L. and quality characterisation of the fresh end product 2022
  • Essential oils from Côa Valley Lamiaceae species: cytotoxicity on glioblastoma cells 2022
  • Estudo integrado da influência do tipo de cultivo e irrigação nas propriedades bioativas de Cichorium spinosum L. 2022
  • Extraction of chlorophylls from the aerial parts of carrots (Daucus Carota L.) for the development of alternative natural colorants 2022
  • Extraction optimization of bioactive compounds from Thymus ulgaris L.: comparison of heat-assisted and ultrasound-assisted extractions 2022
  • FIG (Ficus Carica L.) Bioresidues as sources of bioactive compounds and natural pigments for the food industry 2022
  • From berry plant cropping to a cosmetic formula: sustainable upcycling of active ingredients 2022
  • Fruit of Adansonia digitata L. (mukua): a promising source of molecules for nutraceutical application 2022
  • HPLC-DAD-ESI/MS profiling of phytochemicals in Aesculus hippocastanum fruit 2022
  • Haskap and blackthorn berries anthocyanin profile 2022
  • How do extraction methodologies influence the biological properties of pomegranate leaves? 2022
  • Integrated approaches for socio-economic boosting of the sustainable production and consumption of Montesinho mushrooms 2022
  • LC-MS profiling and biological evaluation of methanolic extracts from local varieties of Brassica species 2022
  • Mycorrhization and micropropation of chestnut (Castanea sativa Mill.) seedlings as tools to obtain high added-value phenolic compounds 2022
  • Non-conventional edible plants: Tradescantia zebrina bosse and Althernanthera brasiliana L. 2022
  • Non-conventional seeds for the development of new bakery products: a new trend or myth? 2022
  • Novel antioxidant and fibre-rich food ingredients from quince peel 2022
  • Nutritional and bioactive traits of Kweli® red raspberry cultivated in Portugal 2022
  • Nutritional and chemical evaluation of different Armuña lentils cultivars (Lens culinaris spp) from PGI “Rubia de la Armuña”, grown in different soils 2022
  • Optimized extraction of chlorophylls from Solanum lycopersicum L. var. cerasiforme by-products 2022
  • Phenolic profile and bioactive potential of cardoon (Cynara cardunculus L.) inflorescences: selection of the best genotype for food application 2022
  • Plantas condimentares do género Thymus como uma alternativa natural para conservação de alimentos 2022
  • Plants as a source of natural preservatives for food application 2022
  • Propiedades nutricionales y bioactivas de la frambuesa roja Kweli® cultivada en Portugal.  XXVI Encontro Galego-Portugues de Química: Book of Abstracts. 2022
  • Propriedades bioativas de Ruscus aculeatus L.: um subarbusto inexplorado 2022
  • Pumpkin by-products as a source of preservative compounds for food application: valorization of industrial bioresidues towards a sustainable system 2022
  • Quince peel as a natural food preservative: a renewable alternative in times of scarcity 2022
  • Red tomato vs. yellow tomato: which is healthier? A comparative study of nutritional and antioxidant traits of tomato farmer’s varieties 2022
  • Risk benefits of new ingredients added to novel cereal-based formulations 2022
  • Solanaceae crop by-products as renewable sources of bioactive phenolic extracts 2022
  • Study of the edible Rumex induratus from Côa Valley in hepaticocarcinoma cells 2022
  • Study of the phenolic profile and bioactive potential of cardoon bracts as a promising functional ingredient 2022
  • Subprodutos de abóbora como fonte de conservantes naturais para aplicação alimentar 2022
  • Tailor-made fertilization regimes as strategies to increase phenolic composition: the case study of pot grown Cichorium spinosum L 2022
  • The effects of fertilization regime on growth parameters and bioactive properties of pot grown Cichorium spinosum L. 2022
  • Tradicional cake “Económico” with chestnut flour – nutritional and chemical properties 2022
  • Tripleurospermum inodorum – mayweed without scent but with range of bioactivities 2022
  • Virtual screening of a library of natural compounds against COX-2 protein 2022
  • Wheat-based canned products nutritional properties 2022
  • “Pingo de Mel” fig as a rich source of phytochemicals with antioxidant and antimicrobial properties 2022
  • Extraction of essential oils from the residues of two shrub species aiming for their revalorization: chemical characterization and antioxidant, antimicrobial and cytotoxic activities 2021
  • Influence of the maturation stage on the chemical composition and bioactive properties of Cynara cardunculus L. var. altilis seeds.  XX EuroFoodChem Conference. 2021
  • Nutritional and antioxidant characterization of the peel of 10 species of coloured potatoes 2021
  • Tradescantia zebrina Bosse: study of the phenolic composition and bioactive properties of a potential natural coloring ingredient 2021
  • Extraction of bioactive compounds from plants as promising agentes against SARS-CoV-2 2021
  • Evaluation of minimum inhibition concentrations of plant against environmental fungi and dermatophytes 2021
  • Plant extract with bioactive potential against SARS-CoV-2 2021
  • Hematological and biochemical profile of FVB/n mice supplemented with an anthocyanin-rich elderberry (Sambucus nigra L.) extract 2021
  • Antioxidant activity and chemical composition of Cichorium spinosum L. in relation to nitrogen rate 2021
  • Avaliação do perfil fenólico e caracterização biológica do extrato do resíduo (casca) de Ficus carica L. 2021
  • Nutritional Composition and Biological Activity of Goldenberry (Physalis peruviana L.): An Emerging Fruit Crop in Portugal 2021
  • Plant Extracts as Potential Bioactive Food Additives.  Biology and Life Sciences Forum. 2021
  • 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
  • Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation 2021
  • CO2 terpene extracts and odour profile of Prunus dulcis, Corylus avellana and Juglans regia L. species to use as food ingredients 2021
  • Plants from Lamiaceae family as a source of essential oils with bioactive properties 2021
  • By-products of tropical fruits as sources of bioactive molecules: Sicana odorifera (Vell.) Naudin epicarp case study 2021
  • Effect of plant biostimulants on nutritional and chemical profiles of almond [Prunus dulcis (Miller) D. A. Webb] fruit and potential application in functional foods 2021
  • Exploration of pineapple bio-waste as a low-cost material for natural ingredients with health benefits for application in the food industry 2021
  • Malpighia emarginata DC. as a source of nutrients and bioactive compounds 2021
  • Optimization of the ultrasound-assisted extraction of bioactive compounds from kiwi peel bio-waste: a path towards sustainable agri-food systems 2021
  • Phenolic and bioactive profile of Impatiens genus flowers in the search for a promising natural colourant with applicability in the food industry 2021
  • Phenolic profile and antioxidante activity of Nephelium lappaceum L. epicarp hydroethanolic extracts.  XV Encontro de química dos alimentos. 2021
  • A bio-refinery approach for the recovery of compounds of interest and valorisation of winery waste 2021
  • Chemical composition and bioactive properties of Eucalyptus globulus L. essential oil 2021
  • Optimization of the ultrasound-assisted extraction process to obtain a citric acid-rich extract from citrus peels 2021
  • Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods 2021
  • Bioactive potential of aromatic and medicinal plants traditionally used as condiments 2021
  • Biological activities of selected plants of Rosaceae family employed in traditional remedies.  Food Frontiers. 2021
  • Chemical and bioactive characterization of Melissa officinalis L. subjected to sustainable cultivation: Comparison between different extraction methods 2021
  • Chlorophyll-based coloring extracts obtained from biowaste 2021
  • Ilex paraguariensis A. St. -Hil.: a promising source of phenolic compounds with bioactive properties 2021
  • Nutritional and chemical study of strawberries and raspberries grown in the north of Portugal 2021
  • Nutritional profile of papaya peels, pulp, and seeds (Carica papaya L.) 2021
  • Optimization of heat-assisted extraction of bioactive compounds from Thymus vulgaris L. 2021
  • Phenolic profile of Cynara scolymus L. and Silybum marianum (L.) Gaertn. aqueous and hydromethanolic extracts 2021
  • Pineapple peel as a source of bioactive compounds with health benefits and potential application in the food industry 2021
  • Recovering citric acid from orange juice production residues 2021
  • The use of camellias as potential antioxidant agents.  Food Frontiers. 2021
  • Nutritional and chemical characterization of biowastes from the agri-food sector: the particular case of Malpighia emarginata DC (acerola) 2021
  • Nutritional characterization, ph and antioxidant activity of the pulp of 29 color-fleshed potatoes 2021
  • Avaliação da composição nutricional e atividade antioxidante do caule e folhas de trapoeraba (Commelina erecta L.) 2021
  • Identification, Quantification, and Method Validation of Anthocyanins 2021
  • Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier 2021
  • Plants of the Family Asteraceae: Evaluation of Biological Properties and Identification of Phenolic Compounds 2021
  • Histological lesions in hpv16-transgenic model: the effect of hidroethanolic extract of Lavandula pedunculata (mill.) Cav..  III Jornadas Ibéricas de Toxicologia: livro de resumos. 2021
  • Bio-residues of Ilex paraguariensis a. St. Hil. as a source of phenolic compounds with preservative potential 2021
  • In vitro bioactive potential of several macroalgae species 2021
  • Medicinal and aromatic plant (MAP) seasoning mixtures: Bioactive and nutritional potential 2021
  • Phenolic composition and bioactive properties of Cynara cardunculus var. Altilis as affected by seasonal changes 2021
  • TABLE TOMATO LEAVES ARE A SUSTAINABLE SOURCE OF RUTIN AND DISPLAY ANTIOXIDANT, ANTIHEMOLYTIC AND ANTIMICROBIAL ACTIVITY 2021
  • Nutritional value and chemical composition of three types of Petroselinum crispum leaves 2021
  • Anthocyanin composition and bioactivities of the hydroethanolic extract of Garcinia mangostana L. pericarp 2021
  • Application of an anthocyanin-based colorant in a pastry product 2021
  • Blueberry (Vaccinium myrtillus L.) juice and bagasse for antioxidant products development 2021
  • Development of semi-solid formulations containing Juglans regia L. leaves extracts for tropical application 2021
  • Extraction of Chlorophylls and Carotenoids from Natural Sources 2021
  • High hydrostatic pressure as a tool to improve the antioxidant activity of watercress extracts 2021
  • Nutraceutical formulations: Addition of natural ingredients as preservatives 2021
  • Plant-based beverages as sources of nutrients 2021
  • Pumpkin bioresidues as sources of bioactive compounds for food application 2021
  • Red Algae as a source of nutrients with antioxidant potential 2021
  • Unprecedented study of the proximate and chemical composition of non-conventional seeds for further application in bakery products 2021
  • Blueberry Bagasse, a Bioactive Residue to Be Included in New Food Products 2021
  • Extraction of Chlorophylls from Bioresidues of Daucus Carota L. (Carrots) Aerial Parts for Food Colorants Development 2021
  • Prunus Spinosa L. Fruit Epicarp: Extraction of Compounds With Colouring Capacity for Food Application 2021
  • Chemical characterization and bioactive properties of Impatiens balsamina L. flowers 2021
  • Flavonoid composition and in vitro anti-proliferative activity of the hydroethanolic extract of Garcinia mangostana L. pericarp 2021
  • Production and fertilization system affects the nutritional, chemical, and bioactive properties of small red fruits.  1st Natural products application: Health, Cosmetic and Food. 2021
  • Ananas comosus L. bio-waste as a source of bioactive compounds with health benefits 2021
  • Anthocyanin-rich extract obtained from Prunus spinosa L. by ultrasound assisted extraction for coloring purposes 2021
  • Antioxidant activity and GC-MS characterization of juniperus communis L. and cistus ladanifer L. essential oils 2021
  • Bioactive food colorants obtained from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus L. Fruits 2021
  • Chemical composition and bioactive properties of pumpkin seeds and seed cakes 2021
  • Chemical profile and bioactive properties of green- and red-colored Basil cultivars as affected by nitrogen fertilization 2021
  • Commelina erecta as a source of natural bioactive compounds 2021
  • Development of bio-based ingredients from underused trees and shrub species for industrial application 2021
  • Extraction of Chlorophylls from natural sources.  1st Natural products application: Health, Cosmetic and Food. 2021
  • Lee Index variation and glucose clearance rate in an animal model of obesity with animals supplemented with Ganodema lucidum 2021
  • Nutritional value and chemical composition of purslane leaves in relation to harvest stage 2021
  • Optimization and recovery of Vitamin D2 from spurplus production of Agaricus bisporus Portobello.  1st Natural products application: Health, Cosmetic and Food. 2021
  • Physical properties of 29 colored potato varieties 2021
  • RELEVANCE OF HORSE CHESTNUT (AESCULUS HIPPOCASTANUM L.) SAPONINS IN HEALTH AND COSMETICS 2021
  • RESPONSE SURFACE ANALYSIS OF ULTRASOUND AND DYNAMIC MACERATION EXTRACTIONS OF ARBUTUS UNEDO 2021
  • Study of aromatic and medicinal plants as potential natural ingredients for the food industry 2021
  • The effect of a tannin enriched topical formulation on mice ears fungal biodiversity 2021
  • ANTIOXIDANT AND ANTIHEMOLYTIC ACTIVITY OF PUMPKIN BY-PRODUCTS: A CONTRIBUTION TOWARDS RESOURCE-USE EFFICIENCY 2021
  • Blueberry juice as a nutritious and bioactive beverage to be included in novel food products 2021
  • Carotenoid-based solutions for the replacement of artificial colorants in pastry products 2021
  • Phenolic composition and bioactive properties of cardoon bracts: Influence of the growth cycle 2021
  • Morphometric measurements in HPV-transgenic mice after topical application of Cytinus hypocistis (L.) extract 2021
  • Bioactive properties of Ruscus aculeatus L.: na underexploited subshrub 2021
  • Chemical characterization and antioxidant capacity evaluation of blueberries and currants subjected to different types of production 2021
  • Horse chestnut (Aesculus hippocastanum L.) seed phenolic extracts obtained by ultrasound-assisted extraction 2021
  • Matrizes vegetais naturais com potencial interesse na Reserva florestal da Cumbira, Cuanza Sul 2021
  • Antimicrobial, cytotoxic and antioxidante activity of Amaranthaceae plants: a renewable source of nutrients and phenolic compounds. 2021
  • Bioactive profile of the extract of the petals of Impatiens walleriana as a natural food coloring alternative 2021
  • Bioactive properties of bio-residues from food industry: pumpkin seeds, peels, and fibrous strands 2021
  • Bioactive properties of different extracts obtained from the aerial parts of blueberry and raspberry raw materials 2021
  • Bioactivities and GC-MS characterization of Cupressus Sempervirens L. and Rosmarinus Officinalis L. essential oils 2021
  • Blueberry bagasse recovery for the development of enriched juices 2021
  • By-products of tropical fruits as sources of bioactive molecules: Sicana odorifera (vell.) 2021
  • Calocybe gambosa (Fr.) donk wild growing in Serbia as functional ingredient in oatmeal 2021
  • Characterization of in vitro antioxidant, antitumor and anti-inflammatory properties of plant species from Rosaceae family 2021
  • Chemical characterization and bioactive properties of different winemaking residues towards their valorization 2021
  • Chemical characterization and bioactivity evaluation of black mulberry and grape seeds.  1st International Meeting for Young Analytical Chemists. 2021
  • Development and application of natural ingredients in food industry.  Livro de resumos do XXVII Encontro Nacional da Sociedade Portuguesa de Química. 2021
  • Development of Natural Hypocholesterolemic Agents: Application in Cottage Cheese 2021
  • Development of an anthocyanin-rich juice powder based on blueberry by-products 2021
  • Development of bioactive purple-red colorants from red raspberry waste using heat/ultrasound-assisted extractions coupled with RSM 2021
  • Económicos” cakes strengthened with chestnut: effects on texture and color 2021
  • Effect of hidroethanolic extract of Lavandula pedunculata (mill.) Cav. On morphometric parameters in HPV-16 trangenic mice 2021
  • Effects of diferente production systems on red fruits nutritional properties 2021
  • Essential Oils as Possible Candidates to Be Included in Active Packaging Systems and the Use of Biosensors to Monitor the Quality of Foodstuff 2021
  • Evaluation of macroalgae as a source of nutrients for nutraceutical foods 2021
  • Extraction of Phenolic compounds from Artemisia absinthium L.: otimization through ultrassound assisted extraction using the Response surface methodology 2021
  • Extraction of aloeresin B from aloe vera using alcohol-water mixtures: process modelling and optimization 2021
  • Extração de aloeresina B a partir de Aloe vera com recurso a solventes alternativos: Otimização do processo e avaliação de bioatividade 2021
  • Flavonoid composition and in vitro anti-proliferative activity of the hydroethanolic extracts of Garcinia mangostana L. pericarp 2021
  • Food industry by-products applied as pumpkin-based foodstuff preservatives 2021
  • From wild edible plants to contemporary foods: nutritional and phytochemical studies with vegetables and spices 2021
  • Ganoderma Lucidum effects in an animal model of obesity 2021
  • Ganoderma lucidum in an animal model of obesity: preliminary results 2021
  • How does the maturation state of cardoon bracts influence its phenolic composition and bioactivity? 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
  • Natural food preservatives: application of rosemary, lemon balm and oregano extracts in chocolate muffins 2021
  • Nutritional and chemical characterization of the fruit of Adansonia digitata L. 2021
  • Nutritional enrichment of "Económicos" through the incorporation of chestnut flour 2021
  • Nutritional evaluation and development of Anthocyanin-Rich colouring formulations from bioresidues of Lonicera Caerulea L. fruits 2021
  • Optimisation of a tannin-rich extract using response surface methodology 2021
  • PHYTOCHEMICAL CHARACTERIZATION AND EVALUATION OF THE BIOACTIVE PROPERTIES OF TISANES PREPARED FROM AROMATIC AND MEDICINAL PLANTS 2021
  • Phenolic and bioactive profiles of ten colored potato peels 2021
  • Phenolic compounds and bioactive properties of Ruscus aculeatus L.: na underexploited subshrub 2021
  • Phenolic profiles of horse chestnut seed extracts obtained by ultrasound-assisted extraction 2021
  • Polyphenolic composition and bioactive properties of Cynara cardunculus var. altilis petioles: influence of the harvesting time 2021
  • RED RASPBERRY WASTE AS A SOURCE OF ANTHOCYANIN-RICH FOOD COLORANTS: EXTRACTION PROCESS OPTIMIZATION AND FUNCTIONALITY ASSESSMENT 2021
  • REINFORCING THE CORRELATION BETWEEN THE PRESENCE OF HIGH-ADDED VALUE COMPOUNDS WITH THE BIOACTIVE PROPERTIES OF TISANES USING A CATEGORICAL PRINCIPAL COMPONENT ANALYSIS 2021
  • Study of Prunus spinosa L. fruit epicarp and Lonicera careulea L. fruit: alternative natural colorants with 2021
  • The anti-tumour effect of spearmint (Mentha spicata) in a HPV-16-transgenic mouse model.  1st Natural products application: Health, Cosmetic and Food. 2021
  • The influence of lemon thyme in the phenolic composition and bioactive properties of medicinal and aromatic plants tisanes 2021
  • Tomato plant biomass: from agricultural by- products to bioactive extracts with industrial application 2021
  • Ultrasound-assisted extraction of leaves of the olive tree (Olea europaea L.): response surface analysis optimization approach 2021
  • Viability of Attalea speciosa mart. Ex spreng mesocarp flour for application in bakery products 2021
  • Volatile composition and bioactive properties of lemon verbena (Aloysia citrodora Palau) essential oil: comparison of two extraction methods 2021
  • Recovery of Phenolic Compounds from Edible Algae Using High Hydrostatic Pressure: An Optimization Approach 2020
  • Red Algae as Source of Nutrients with Antioxidant and Antimicrobial Potential 2020
  • [11] Macroalgae as na alternative source of nutrientes and compounds with bioactive potential 2020
  • Bioactive properties and phenolic composition of Cynara cardunculus L. var. altilis: influence of the plant part collected at the same maturity stage 2020
  • Optimization of citric acid extraction from citrus peels 2020
  • Influência do silicato de cálcio nas propriedades químicas de Pleurotus ostreatus var. Flórida 2020
  • Perfil fenólico e propriedades bioativas de sementes viáveis e inviáveis de cardo 2020
  • Perfil físico e estabilidade de fiambres conservados com um revestimento natural 2020
  • Sanguisorba officinalis L., an alternative source of phenolic compounds and remarkable bioactivities 2020
  • The antioxidant effect of spearmint (Mentha spicata) in a HPV-16-transgenic mouse model 2020
  • Therapeutic properties of Tilia platyphyllos Scop. in K14HPV16 mice 2020
  • Comparison of the volatile profile of the essential oils extracted from the aerial parts and roots of lovage (Levisticum officinale W.D.J. Koch) 2019
  • Effects of calcium silicate on the chemical and bioactive composition of Pleurotus ostreatus var. Florida 2019
  • Ergosterol rich-extracts from Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm: A comparative study between mushroom and its bio-residues 2019
  • Insights into the phenolic composition and bioactive properties of Aloe vera flower 2019
  • UV-C radiation increases Vitamin D2 content in Pleurotus ostreatus.  11th Encontro Nacional de Cromatografia. 2019
  • Chemical Profile of Nutraceutical Formulations with Natural Preservatives.  11th Encontro Nacional de Cromatografia. 2019
  • Cytinus hypocistis (L.) L. extract as a source of anti-aging cosmeceutical 2019
  • Influence of the growth cycle on the chemical composition and biological properties of Cynara cardunculus L. var. altilis blades and petioles.  11th Encontro Nacional de Cromatografia. 2019
  • Phytochemical composition and in vitro antioxidant and antimicrobial properties of Aloe vera leaf tissue extracts 2019
  • Targeted metabolites’ analysis of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa) 2019
  • Propriedades bioativas de infusões potenciadas pela mistura de plantas.  XXV Encontro Galego Portugues de Química. 2019
  • Aspectos químicos y nutricionales del filete de Aloe vera 2019
  • Cosmeceutical properties of p-hydroxybenzoic acid and use of microencapsulation technique to ensure controlled release 2019
  • Cosmeceutical properties of p-hydroxybenzoic acid and use of microencapsulation technique to ensure controlled release 2019
  • Desenvolvimento e Aplicação de um Revestimento Conservante Natural para Fiambres; Perfil Físico-Químico e Estabilidade 2019
  • Efeito do silicato de cálcio na composição química de Pleurotus ostreatus var. Florida 2019
  • Flor de Aloe vera: composición fenólica y propiedades bioactivas.  XXV Encontro Galego Portugues de Química. 2019
  • Influência do ciclo de crescimento no perfil fenólico e nas propriedades bioativas de Cynara cardunculus L. var altilis 2019
  • Nova estratégia de coloração de produtos lácteos usando extratos antociânicos de flores comestíveis 2019
  • Optimization of ergosterol extraction from Pleurotus mushrooms using response surface methodology (RSM) 2019
  • Otimização da extração de antocianinas a partir de epicarpos de jabuticaba e validação da capacidade corante do extrato numa matriz alimentar 2019
  • Perfil fenólico e propriedades bioativas do epicarpo de jabuticaba 2019
  • Prospeção da atividade antibacteriana de frutos e pedúnculos de Lycium barbarum L 2019
  • Development of a natural ingredient from kiwi epicarp with potential application in the food industry 2019
  • Extrato de Gomphrena globosa L. como corante natural em biscoitos: efeito em diferentes parâmetros físicos 2019
  • Lamiaecae family plants: a rich source of phenolic compounds 2019
  • Punica granatum L. bioresidues as a source of compounds with bioactive properties.  XXV Encontro Galego Portugues de Química. 2019
  • The use of seaweed in daily diets as a source of nutrientes 2019
  • Influence of the growth cycle on the bioactive properties and phenolic composition of Cynara cardunculus L. var altilis 2019
  • Chemical composition and yield of onion under different fertilizer regimes 2019
  • Composição Química e Atividades Biológicas da Casca do Fruto da Palmeira Juçara (Euterpe edulis Martius) 2019
  • Perfil fitoquímico e atividades biológicas das folhas de "Orapronóbis" (Pereskia aculeata Miller) 2019
  • Perfil fitoquímico e atividades biológicas das folhas de ¿Orapronóbis¿ (Pereskia aculeata Miller) 2019
  • Extraction of phenolic compounds by high hydrostatic pressure from eight edible algae species from the North-West coast of Spain: Process modelling and optimization 2019
  • Matrizes vegetais de interesse cosmético e alimentar: casos de estudo com Aloe vera (Aloe barbadensis Mill.) e haskap (Lonicera caerulea L.) 2019
  • Development of Double Emulsions from Sambucus nigra L. Berry Extract as pH Stable Colorant Formulations 2019
  • Chemical composition and quality of various garlic (Allium sativum L.) genotypes cultivated in Greece 2019
  • Perfil fenólico e atividade citotóxica dos diferentes constituintes da Cynara cardunculus L. var. altilis 2019
  • Antimicrobial activity and phenolic profile of chestnut (Castanea sativa Mill.) by-products 2019
  • Bioactive and nutritional characterization of stinging nettle (Urtica dioica L.) harvested in Portugal.  XX EuroFoodChem Conference. 2019
  • Composition in anthocyanins and bioactive properties of jabuticaba bioresidues.  XX EuroFoodChem Conference. 2019
  • Improving the nutraceutical potential of Eryngium viviparum J. Gay through in vitro culture elicitation 2019
  • Valorisation of a threatened plant species through in vitro culture elicitation of phenolic compounds 2019
  • Agrocybe cylindracea bio-residues: a sustainable source of ergosterol-rich bioactive extracts 2019
  • Enhanced extraction of ergosterol from Pleurotus ostreatus using response surface methodology (RSM) 2019
  • Influence of the harvest stage on the phenolic composition and bioactive properties of Cynara cardunculus L. var. altilis heads 2019
  • Healthy novel extruded gluten-free snacks based on legumes and rice: bioactivity evaluation 2019
  • Recovery of bioactive polyphenols from Aloe vera (Aloe barbadensis Mill.) rind using binary mixtures of propylene glycol and water 2019
  • A comprehensive study on the nutritional, chemical and bioactive properties of lovage (Levisticum officinale W.D.J. Koch) 2019
  • Aplicac¸a~o de frutos de Lonicera caerulea L. var. Kamtschatica no desenvolvimento de corantes alimentares com propriedades bioativas 2019
  • Aplicação de frutos de Lonicera caerulea L. var. Kamtschatica no desenvolvimento de corantes alimentares com propriedades bioativas 2019
  • Atividade antibacteriana e efeito na microbiota vaginal de frações obtidas a partir do extrato de acetona de Calluna vulgaris (L.) Hull 2019
  • Avaliação in vivo dos efeitos fisiológicos resultantes da exposição à tília 2019
  • Caracterização fenólica e nutricional das infusões de cinco plantas aromáticas e suas propriedades bioativas 2019
  • Chemical composition and bioactivities of Juçara fruit bio-residues, a promising source of valuable molecules 2019
  • Cytinus hypocistis (L.) L. extract as a source of anti-aging cosmeceutical ingredients.  11th Encontro Nacional de Cromatografia. 2019
  • Desenvolvimento de formulações cosmecêuticas a partir de extratos obtidos de cogumelos 2019
  • Dragon fruits as an alternative source of colorants: evaluation of antibacterial activity and colouring capacity 2019
  • Eco-sustainable recovery of ergosterol-rich bioactive extracts from Pleurotus eryngii (DC.) Quél 2019
  • Effect of gamma radiation on bioactive compounds of olive wastes.  11th Encontro Nacional de Cromatografia. 2019
  • Evaluación del perfil fenólico individual de Calluna vulgaris (L.) y de su potencial bioactivo 2019
  • Evaluation of the antibacterial activity and colouring capacity of two Hylocereus spp. Epicarps 2019
  • Evaluation of the composition in organic acids, vitamin E and phenolic compounds of lovage (Levisticum officinale W.D.J. Koch) roots 2019
  • From natural resources to bio-based food additives: a focus on extraction methods 2019
  • Gamma irradiation preserves nutritional and chemical composition of Agaricus bisporus Portobello 2019
  • Impact of in vitro gastrointestinal digestion and colonic fermentation on the phenolic composition and bioactivities of Rosmarinus officinalis L. 2019
  • Influência da viabilidade das sementes na composição química e propriedades bioativas de Cynara cardunculus L. 2019
  • Ingredientes naturais como agentes conservantes: Aplicação em formulações nutracêuticas 2019
  • Irradiação UV-C de cogumelos para obtenção de vitamina D2 2019
  • Natural colorants in cookies: evaluation of the incorporation effects on the physico- chemical composition.  11th Encontro Nacional de Cromatografia. 2019
  • New coloring strategy for dairy products using anthocyanin extracts from edible flowers 2019
  • Otimização de processos de extração de antocianinas a partir de cálices de Hibiscus sabdariffa L. para produção de corantes alimentares naturais 2019
  • Otimização do processo de extração utilizando folhas de Ocimum basilicum var. purpurascens para a obtenção de um ingrediente corante 2019
  • Perfil fitoquímico e atividades biológicas dasfolhas de 'Ora-pro-nóbis' (Pereskia aculeata Miller) 2019
  • Phenolic compounds profiles of different parts of the plant Cynara cardunculus L. var. altilis 2019
  • Recuperação de antocianinas de biorresíduos de Ficus carica L. e Prunus spinosa L.: propriedades corantes e bioativas 2019
  • Soluções corantes baseadas em emulsões duplas incorporando extrato de Sambucus nigra L.: Desenvolvimento e teste em diferentes matrizes alimentares 2019
  • Fracionamento do extrato de acetona das sumidades floridas de Calluna vulgaris (L.) Hull: perfil fenólico e potencial antibacteriano 2018
  • Citrus hystrix L. condimentary leaves: proximate composition, fatty acids and sugars profile 2018
  • Extrusão - um método viável no desenvolvimento de novas formulações sem glúten à base de leguminosas e arroz 2018
  • Garcínía brasiliensis leaves: Bioactive properties and phytochemical assessment 2018
  • Gomphrena globosa L. e Amaranthus caudatus L. como fontes alternativas de compostos corantes 2018
  • Nutritional characterization of Cytinus hypocistis L. 2018
  • Agaricus blazei Murril - a potential ingredient for nutraceutical outcomes 2018
  • Avaliação do perfil fenólico de duas plantas comummente utilizadas na medicina tradicional, após aplicação de irradiação ionizante 2018
  • Calluna vulgaris (L.) Hull: composição nutricional e caracterização do perfil fenólico.  14º Encontro de Química dos Alimentos. 2018
  • Estudo dos efeitos da digestão gastrointestinal in vitro e fermentação colónica em extratos fenólicos e bioatividades de Rosmarinus officinalis L. 2018
  • Gomphrena globosa L.: Otimização do processo de extração de corantes, avaliação da sua atividade antimicrobiana e incorporação numa matriz alimentar 2018
  • Optimization of the extraction of phenolic compounds from chestnut tree flowers 2018
  • Apple pomace as a source of phenolic compounds with potential application in cosmetic product 2018
  • Determinação do perfil químico e nutricional dos frutos de Rubus ulmifolius Schott 2018
  • Variedade portuguesa de maçã Bravo de Esmolfe como fonte de compostos bioativos com propriedades antioxidantes e antibacterianas 2018
  • Variedade portuguesa de maçã “Bravo de Esmolfe” como fonte de compostos bioativos com propriedades antioxidantes e antibacterianas 2018
  • Flores de Castanea Sativa Mill.: conservante natural em pastéis de nata 2018
  • Arbutus unedo L. as an alternative source of anthocyanin compounds for application as food colouring agent 2018
  • Biactive properties of Greek garlic genotypes 2018
  • Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid 2018
  • Natural colouring agents obtained from different plant sources applied to the pastry sector 2018
  • Otimização da extração de compostos fenólicos a partir de flores de castanheiro 2018
  • Nepeta nuda tincture Vs. Listerine – who wins the battle against oral pathogens? 2018
  • Gamma radiation induces degradation of phenolic acids 2018
  • Irradiation and storage time effects on chemical parameters of Agaricus bisporus Portobello 2018
  • Alternative sources of n-3 fatty acids from plant origin 2018
  • Amaranthus caudatus L. as a source of betacyanins with coloring and antimicrobial properties. 2018
  • Antimicrobial and antifungal activities of a coloring extract rich in betacyanins obtained from the flowers of Gomphrena globosa L 2018
  • Antioxidant and antimicrobial activities of European hackberry (Celtis australis L.) seeds 2018
  • Aplicação em waffles de um corante natural obtido de frutos de Arbutus unedo L..  14º Encontro de Química dos Alimentos. 2018
  • Arbutus unedo L. e Ocimum basilicum L. como conservantes naturais de pão 2018
  • Bio-guided fractionation of extracts of Geranium molle L.: relationship between phenolic profile and biological activity 2018
  • Bioactive compounds and anti-inflammatory activity of Pleurotus eryngii and Suillus bellinii: A comparison between fruiting bodies and mycelia 2018
  • Bioactive properties of the endemic algerian Myrtus nivelii Batt & Trab.: scientific approaches to the traditional uses 2018
  • Caracterização do perfil fenólico de Ocimum basílícum var. purpurascens e avaliação do seu potencial bioativo 2018
  • Caracterização química e nutricional de grãos de Chenopodium quinoa Willd (quinoa): uma boa alternativa para produtos alimentares nutritivos 2018
  • Caraterização química e nutricional de uma espécie de elevado interesse na indústria alimentar: Ocimum basílicum var. purpurascens 2018
  • Cardoon (Cynara cardunculus L.) flowers as sources of phenolic compounds with high biological potential 2018
  • Chemical features of green fig pulp and peel: phenolic, organic acids, and tocopherols profile 2018
  • Comparative study of different techniques to extract rosmarinic acid from Melissa offidnalis L. 2018
  • Corantes naturais de origem vegetal aplicados no setor da pastelaria 2018
  • Cytinus hypocistis L. plant as source of phenolic compounds with anti-lipid peroxidation activity 2018
  • Dahlia mignon as a source of soluble sugars and glycosilated flavonoids with bioactive properties 2018
  • DecodE – an integrated approach to improve awareness and aid transition to natural additives in collaboration with the food industry 2018
  • Desenvolvimento de novos produtos alimentares com corantes naturais obtidos a partir de flores comestíveis 2018
  • Development of a natural anthocyanin-based food colorant obtained from the fruit epicarp of Prunus spinosa L. 2018
  • Efeito da irradiação na estabilidade de vitaminas essenciais em azedas (Rumex induratus) armazenadas a 4 °C 2018
  • Effects Of Gamma Radiation On Phenolic Composition Of Medicinal Plants: Aloysia Citrodora L. and Mentha X Piperita L. Infusions 2018
  • Effects of electron-beam irradiation on fatty acids profile of Agaricus bisporus Portobello 2018
  • Effects of gamma radiation on phenolic composition, cytotoxicity, antibacterial and virucidal activities of two medicinal plants 2018
  • Electron beam irradiation preserves organic acids in Agaricus bisporus Portobello 2018
  • Electron-beam irradiation preserves nutritional profile of Agaricus bisporus Portobello 2018
  • Estudo da estabilidade e atividade biológica de bagaço de uva (Merlot) após simulação da digestão gastrointestinal e fermentação colónica 2018
  • Ficus carica L. infructescence exploitation for anthocyanin-rich extracts preparation: optimized extraction, bioactivity, and application as food colorant. 2018
  • Frutos de Rubus ulmifolius Schott como uma fonte de compostos fenólicos e propriedades bioativas 2018
  • Functionalization of yogurts with Agaricus bisporus extracts microencapsulated through the spray-drying technique 2018
  • Ganoderma lucidum as a promising ingredient for cosmeceutical application: safety assessment and in vitro skin permeation studies 2018
  • Hibiscus sabdariffa L. calyces as a source of anthocyanins rich extracts to be used as a natural food colouring agente 2018
  • Hibiscus sabdariffa L. como uma fonte de nutrientes, compostos bioativos e agentes corantes 2018
  • How does irradiation affect bioactive compounds of watercress? 2018
  • How gamma radiation affects antimicrobial potential of medicinal plants: Mentha x piperita L. as a case study 2018
  • Infusions obtained from two medicinal plants as a source of polyphenols with antibacterial activity 2018
  • Maximização da extração de antocianinas de Hibiscus sabdariffa por diferentes métodos para obtenção de corantes alimentares 2018
  • Microencapsulação como estratégia para a compatibilização da microalga Spirulina platensis em matrizes hidrofílicas (iogurtes). 2018
  • Nutritional and chemical characterization of fruits and stems of Lycium barb arum L. 2018
  • Nutritional and physicochemical characterization of purple and red-fleshed genotypes of potatoes from different geographical regions 2018
  • Obtaining preservatives and bioactives from natural matrices and their application in food products 2018
  • Optimization and comparison of maceration and ultrassound assisted extraction systems for the production of a colorant extract from Hibiscus sabdariffa L. flowers 2018
  • Optimization and stabilization ofa cyanidin-3-O-glucoside rich extract obtained from fruits of Arbutus unedo L.. 2018
  • Optimization of ergosterol extraction from Agaricus blazei Murrill using response surface methodology (RSM) 2018
  • Optimization of the extraction of phenolic compounds from Ganoderma lucidum 2018
  • Otimização da extração de antocianinas do epicarpo de frutos de Prunus spinosa L. para a obtenção de um corante alimentar 2018
  • Otimização da extração e estabilização de um aditivo natural à base de catequina, a partir de frutos de Arbutus unedo L 2018
  • Phenolic composition and cell-based antioxidant activity of roots and aerial parts of Eryngium viviparum produced in vitro 2018
  • Phenolic profile of different Cichorium spinosum L. ecotypes 2018
  • Physicochemical characterization ofwheat and rye flours 2018
  • Polyols: efficient solvents to extract phenolic compounds from walnut leaves 2018
  • Propriedades nutricionais e bioativas da planta silvestre Raphanus raphanistrum L. 2018
  • Recovery of anthocyanins from sweet cherry wastes: process modeling and optimization using response surface methodology 2018
  • Recuperação otimizada de antocianinas de Prunus spinosa L. e Ficus carica L. para aplicação como corante alimentar 2018
  • Rose petals as a source of anthocyanins to develop dairy products with new sensorial and bioactive characteristic 2018
  • Stability of ascorbic acid, tocopherols and total folates in irradiated buckler sorrel leaves during refrigerated storage 2018
  • Sumo de sabugueiro como ingrediente alimentar com propriedades corantes e bioativas 2018
  • Ultra-high pressure-assisted extraction of phenolic compounds from watercress: characterization and process optimization 2018
  • Using response surface methodology to maximize heat assisted extraction of rosmarinic acid in three medicinal and aromatic plants 2018
  • Utilização de uma metodologia superfície-resposta para maximizar a extração de ácido rosmarínico 2018
  • Variedade portuguesa de maçã "Bravo de Esmolfe" como fonte de compostos bioativos com propriedades antioxidantes e antibacterianas 2018
  • Wild growing edible mushroom Pleurotus ostreatus (Jacq.) P. Kumm from Serbia: a potential candidate for functional food 2018
  • Cosmeceutical properties of phenolic acids and use of microencapsulation to ensure controlled release 2017
  • Propriedades nutricionais de croissants aditivados com sumo de sabugueiro 2017
  • Analysis of tocopherols and phenolic compounds in extruded lentil flour formulations for development of snack-type functional foods 2017
  • Análise cromatográfica de compostos hidrofílicos em acessos de tomate (Solanum lycopersicum L.) conservados ex-situ 2017
  • Análise cromatográfica de iogurte funcionalizado com extrato etanólico de Agaricus bisporus 2017
  • Caracterização do perfil em tocoferóis e ácidos gordos de uma coleção de germoplasma de tomate (Solanum lycopersicum L.) 2017
  • Caracterização fenólica da casca do fruto de Ficus carica L. por LC-DAD-ESI/MS 2017
  • Caracterização química de uma coleção de germoplasma de variedades tradicionais de tomate com recurso a diferentes técnicas cromatográficas 2017
  • Chemical characterization of Opuntia sp. by-products 2017
  • Determinação de antocianinas no epicarpo de frutos de Prunus spinosa L. 2017
  • Epicarpo de Diospyros kaki L. como uma fonte de vitaminas: análise cromatográfica de ácido ascórbico e de tocoferóis 2017
  • Fingerprint of phenolic compounds in Osyris quadripartite Salzm. ex Decne. from Algeria 2017
  • Influência do método de secagem no perfil fenólico e propriedades bioativas de Galium aparine L. 2017
  • Perfil cromatográfico de ácidos gordos e açúcares em cupcakes funcionalizados com um extrato rico em acido rosmarínico 2017
  • Perfil cromatográfico em ácidos gordos de seis genótipos de Portulaca olerace L.: uma fonte alternativa de ómega-3 2017
  • Phytochemical characterization of Opuntia macrorhiza (Engelm.) and Opuntia microdasys (Lehm.) cladodes 2017
  • Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour 2017
  • Utilização de subprodutos de bagas de sabugueiro como fonte de corantes naturais 2017
  • Valorising leaves of Garciniabrasiliensi Mart as sources of bioactive compounds 2017
  • Caracterização de compostos antociânicos em flores comestíveis 2017
  • Caracterização química e bioatividades de Hibiscus sabdariffa L. 2017
  • Extractability of rosmarinic acid by using three different aqueous based extraction procedures 2017
  • Influência da origem geográfica no perfil fenólico de Lavandula pedunculata (Mill.) Cav. 2017
  • Influência da temperatura de secagem nos compostos fenólicos e nas propriedades bioativas de folhas, caules e casca de Croton urucurana Baill 2017
  • Monitorização cromatográfica de um extrato de Melissa officinalis L. obtido com diferentes técnicas 2017
  • Rosmarinic acid contents in putative natural food preservatives 2017
  • Caracterização da composição fenólica em flores de cardo (Cynara Cardunculus L.) de genótipos selecionados 2017
  • Ganoderma Lucidum: Uma fonte importante de ingredientes bioativos multifuncionais 2017
  • Utilização do micélio de Ganoderma lucidum para obtenção de extratos ricos em tocoferóis para aplicação como antioxidantes alimentares 2017
  • Influence of ionizing radiation on the free sugars content of several aromatic and medicinal plants 2017
  • Propriedades nutricionais e compostos bioativos de acessos de tomate conservados no Banco Português de Germoplasma Vegetal 2017
  • Valorização de subprodutos da cultura do tomate para obtenção de ingredientes bioativos de valor acrescentado 2017
  • Tailloring deep eutectic solvents for the extraction of valuable compounds from natural sources using choline chloride and carboxylic acids mixtures: optimization of the extraction of phenolic compounds from Juglans regia L. leaves 2017
  • Obtenção de conservantes e bioativos a partir de matrizes naturais e sua aplicação em produtos alimentares 2017
  • Gamma radiation-induced effects on the recovery of pharmacologically active polyphenols from tuberaria lignosa medicinal plant 2017
  • Microencapsulation of Mushroom Extracts for Cosmeceutical Design 2017
  • Chemical composition and bioactive properties of rice bran from different varieties 2017
  • Tailoring deep eutectic solvents for the extraction of phenolic compounds from Juglans regia L. leaves 2017
  • Extraction of phenolic compounds from biomass using deep eutectic solvents ¿ valorizing J. regia leaves 2017
  • Phenolic profile, tocopherols and antioxidante activity of watercress 2017
  • Profiling antioxidant, vitamins and other phytochemicals in Portuguese Tomato Landraces 2017
  • Arbutus unedo L. and Ocinum basilicum L. as sources of natural ingredients for bread functionalization 2017
  • Bioactive properties and compounds in fruiting bodies and mycelia of Pleurotus eryngii (DC.) Quél and Suillus bellinii (Inzenga) Watling 2017
  • Nutritional values, chemical characterization and cytotoxicity in human tumor cell lines of desert truffles 2017
  • Pleurotus species as a source of bio-preservatives 2017
  • Rosa canina L. as new food ingredient an source of bioactive compounds 2017
  • The role of chamomile phenolic compounds in the development of dairy functional foods 2017
  • Estudio del color en variedades de naranjas pigmentadas (Citrus sinensis [L.] Osbeck) antocianinas y carotenoides 2017
  • Yield and chemical composition of Cichorium spinosum L. in relation to nitrogen rate 2017
  • Harvesting time affects yield and chemical composition of Cichorium spinosum L. 2017
  • Perfis cromatográficos de açúcares livres e ácidos gordos em amostras de iogurtes aditivadas com o corante natural curcumina 2017
  • Propriedades bioativas de formulações hidrofílicas de curcumina: aplicação em iogurte 2017
  • A novel natural colouring strategy for ice cream: effects on the profiles of individual sugars 2017
  • Analyses phytochimiques et propriétés des composés bioactifs: amélioration d’une huile végétale par incorporation des extraits de plantes steppiques 2017
  • Análise de compostos nutricionais e bioativos em partes vegetativas silvestres de Fragaria vesca L. obtidas por cultura in vitro 2017
  • Caracterização do perfil fenólico de agrião por HPLCDAD-ESI/MS e otimização da extração por alta pressão hidrostática utilizando a metodologia de superfície de resposta 2017
  • Chromatographic analysis of nutritional and bioactive compounds in vegetative parts of Fragaria vesca L. obtained by in vitro culture 2017
  • Chromatographic techniques to assess the profile of biomolecules in different mycorrhizal mushroom species 2017
  • Composition in sugars of white and black garlic from different origins 2017
  • Composição nutricional, química e bioativa de diferentes genótipos de Abelmoschus esculentus L. Moench 2017
  • Dietary supplements phenolic and closely related bioactivity 2017
  • Efeito da radiação gama e feixe de eletrões na concentração de ergosterol em Agaricus bisporus (J.E. Lange) Imbach 2017
  • Efeito do teor de etanol na composição de compostos fenólicos extraídos da casca de sementes de pinhão 2017
  • Efeitos de radiação ionizante no perfil fenólico de Melissa officinalis L. e de Melittis melissophyllum L.. 2017
  • Effects of natural colourants on the fatty acids profile of different ice cream formulations 2017
  • Estudio del color en variedades de naranjas pigmentadas (Citrus sinensis [L.] Osbeck) 2017
  • Evaluation of the bioactive properties of a secondary metabolite produced by Penicillium nordicum 2017
  • From famine wild plants in mountain regions of Northeastern Portugal to gourmet foods in contemporary diets: a nutritional based revalorization study 2017
  • Globe amaranth as an alternative source of natural red-violet colorants: an optimization study addressing current needs of the industrialized world 2017
  • Importância da caracterização de germoplasma de variedades tradicionais de tomate para consumo em fresco 2017
  • Improving the bioactivity of medicinal plants using gamma radiation: Thymus vulgaris L. infusions as a case-study 2017
  • Incorporation of an extract rich in rosmarinic acid into cupcakes: Influence on the sugars and total carbohydrates composition 2017
  • Incorporation of betacyanin-rich extracts in ice cream: comparison among different additives and control formulation 2017
  • Lotes de reserva de Aloysia citrodora (L’Herit.) Britton e Cymbopogon citratos (DC.) Stapf como fontes melhoradas de compostos fenólicos com propriedades bioativas 2017
  • Optimization of the extraction of phenolic compounds from walnut leaves using DES. 2017
  • Optimization of the extraction of triterpenes from Ganoderma lucidum 2017
  • Organic acids, tocopherols and antioxidant activity of white and black garlic samples 2017
  • Otimização da extração de antocianinas de cereja madura através da metodologia de superfície de resposta 2017
  • Perfil cromatográfico de ácidos orgânicos e tocoferóis de Umbilicus rupestris (Salisb.) e Raphanus raphanistrum L 2017
  • Perfil fenólico e bioatividades de maçã portuguesa da variedade ¿Bravo de Esmolfe¿ 2017
  • Perfil fenólico e bioatividades de maçã portuguesa da variedade “Bravo de Esmolfe” 2017
  • Performance of phenolic compounds extraction using natural deep eutectic solvents based on choline chloride 2017
  • Phenolic profile obtained by HPLC-DAD-ESI/MS and in vitro bioactivities of Equisetum giganteum L. and Tilia platyphyllos Scop. 2017
  • Polyols based solvents for the extraction of phenolic compounds from Juglans regia L. leaves. 2017
  • Potentiel des composés bioactifs: étude des extraits de quelques plants steppiques de la flore Algérienne 2017
  • Pseudofistulina radicata (Schwein) Burds: the first study focused on its antioxidante activity and bioactive compounds 2017
  • The impact of extrusion on the organics acids composition of gluten-free snacks based on rice, bean and carob flour blends 2017
  • Tocopherols content in gluten-free extruded composite flours of rice and different legumes 2017
  • Uso de tecnologia hurdle na conservação de plantas medicinais: Impacto na composição fenólica da alcária 2017
  • Valorising rice husk as sources of bioactive compounds 2017
  • Wild mushrooms as a possible source of nutraceuticals – Use of chromatographic techniques to obtain the species chemical profile 2017
  • Ácidos fenólicos e flavonoides glucosilados em Lavandula pedunculata (Mill.) Cav 2017
  • Optimization of extraction of phenolic compounds from Juglans regia L. leaves 2016
  • Composição química e propriedades bioativas de suplementos alimentares à base de cardo mariano 2016
  • Estudo da composição química de seis genótipos de Portulaca oleracea L. 2016
  • Extraction of phenolic compounds from Juglans regia L. optimized by response surface methodology 2016
  • Potencial antioxidante de Stevia rebaudiana Bertoni cultivada em Portugal e conservada em diferentes condições térmicas 2016
  • Substituição de sorbato de potássio por extratos de funcho e camomila: comparação do desempenho em iogurtes 2016
  • Utilização de Extrato de Alecrim Livre e Microencapsulado como Ingrediente Bioativo para o Desenvolvimento de Alimentos Funcionais 2016
  • Leccinum vulpinum Watling: nutritional, antioxidant and antitumour potential 2016
  • Effect of storage on quality features of local onion landrace "Vatikiotiko" 2016
  • Nutritional value and chemical composition of Cichorium spinosum L. under saline conditions 2016
  • Two mushroom Leccinum species: Similar chemical profiles, different impact in the antioxidant capacity 2016
  • Caracterização nutricional de Geranium molle L. e bioatividade dos seus extratos aquosos 2016
  • Cebola "Vatikiotiko" nativa da Grécia: Composição química e nutricional 2016
  • Desenvolvimento de alimentos funcionais através da incorporação de extratos de alecrim na sua forma livre e microencapsulada.  XIII Encontro de Química dos Alimentos. 2016
  • Efeitos da radiação gama nas propriedades antioxidantes e composição fenólica de infusões de Thymus vulgaris L.. 2016
  • Flores comestíveis como fonte de nutrientes e compostos bioativos 2016
  • Foeniculum vulgare Mill. utilizado como antioxidante em iogurtes: Comparação entre ingrediente natural e um aditivo sintético 2016
  • Foeniculum vulgare Mill. utilizado como antioxidante em iogurtes: comparação entre o ingrediente natural e um aditivo sintético 2016
  • Irradiação como uma técnica de preservação de nutrientes: efeitos comparativos entre radiação gama e feixe de elecrões em Arenaria montana L 2016
  • Irradiação como uma técnica de preservação de nutrientes: efeitos comparativos entre radiação gama e feixe de elecrões em Arenaria montana L.. 2016
  • Lotes normais e de reserva de hortelã-vulgar: Composição fenólica e propriedades antioxidantes das infusões 2016
  • Nova formulação nutracêutica à base de extratos fenólicos microencapsulados de partes vegetativas de Fragaria vesca L. silvestre 2016
  • Otimização da extração assistida por micro-ondas de ácidos fenólicos e flavonoides a partir de tomate pela metodologia de superfície de resposta 2016
  • Two mushroom Leccinum species: similar chemical profiles, diferent impact in the antioxidante capacity 2016
  • Extratos fenólicos de camomila como preservantes naturais de iogurtes 2016
  • Gelatinas funcionais desenvolvidas com microsferas de alginato para aplicação nutracêutica 2016
  • Gomphrena globosa L. como fonte alternativa de pigmentos naturais: caracterização de betacianidinas por HPLC-PDA-ESI/MS 2016
  • Potencial antitumoral de cogumelos silvestres do Nordeste Transmontano 2016
  • Nova formulação de iogurtes com extratos aquosos de funcho e camomila na substituição de aditivos químicos 2016
  • The impact of gamma irradiation on the cytotoxic properties and phenolic composition of Thymus vulgaris L. and Menta x piperita L. 2016
  • From the field to the table: ionizing radiation as a feasible postharvest treatment for fresh and dried plant foods 2016
  • Comparative study of bioactive potential of Fueniculum vulgare Mill. and Matricaria recutita L. phenolic rich extracts to functionalize cottage chesse 2016
  • Effects of gamma radiation in mycotoxin descontamination of Aloysia citrodora Paláu 2016
  • Ethanolic extracts from three commercial edibe mushrooms: determination of ergosterol contente and evaluation of bioactives properties 2016
  • Extraction of betacyanins from Gomphrena globosa L. flowers: Choosing na acid as adjuvant 2016
  • Flowers of Gomphrena globosa L. as an alternatve source of betacyanins: Optimization of the extraction using response surface methodology 2016
  • Micoencapsulation of bioactive plant extracts: a tool to functionalize cottage cheeses 2016
  • Optimization of microwave-assisted extration of phenolic compounds from tomao by full factorial design coupled with response surface methodology 2016
  • Ultrasound and microwave assisted extraction of ergosterol from Agaricus bisporus L.: Optimization through response surface methodology 2016
  • Nutritional and chemical characterization of food products enriched with biological produced fruits of Vaccinum myrtillus L 2016
  • The use of wild fruits of Fragaria vesca L. in preparations with bioactive properties: chemical characterization, antioxidant, antibacterial and antibiofilm activities 2016
  • Analysis of phenolic compounds in Cynara scolymus L. and Silybum marianum (L.) Gaertn. by HPLC-DAD-ESI/MS 2016
  • Análise cromatográfica de um extrato fenólico de funcho utilizado no desenvolvimento de requeijões com propriedades funcionais 2016
  • Bioactivity and chromatographic analysis of nutrients and non-nutrients of two Leccinum species 2016
  • Caracterização cromatográfica de moléculas bioativas em frutos silvestres de Fragaria vesca L. 2016
  • Chromatographic techniques to obtain the biomolecules profile of wild Suillus granulates 2016
  • Influência da radiação por feixe de eletrões no perfil cromatográfico de Bauhinia variegata var candida: flor comestível proveniente do brasil 2016
  • Phenolic compounds in Coleostephus myconis (L.) Rchb.f.: characterization by HPLC-DAD-ESI/MS and phenology effects 2016
  • Postharvest changes in profiles of sugars, organic acids and tocopherols in leafy vegetables monitored by chromatographic techniques 2016
  • Efeitos da radiação gama nas propriedades antioxidantes e composição fenólica de infusões de Thymus vulgaris L. 2016
  • A importância dos ácidos fenólicos na atividade anti-inflamatória de cogumelos comestíveis 2016
  • A prospective study on bioactive properties of wild mushrooms mycelium grown in vitro under different conditions 2016
  • Antioxidant and anti-inflammatory properties of fungal mycelia and culture media 2016
  • Antioxidant profile of Stevia rebaudiana Bertoni cultivated in Portugal and submitted to different conservation conditions 2016
  • Aplicação de radiação gama a Ginkgo biloba L. e avaliação da sua composição química através de técnicas cromatográficas 2016
  • Avaliação dos efeitos da irradiação na composição química e bioatividade de plantas usadas na indústria farmacêutica e/ou alimentar 2016
  • Bioactive properties of dairy beverages functionalized with pure ergosterol and mycosterol extracts: a comparative study with phytosterol counterparts 2016
  • Caracterização nutricional e propriedades bioativas de Geranium robertianum L.: da planta à fração mais bioativa 2016
  • Caracterização química de Allium sativum L. de diferentes origens 2016
  • Cebola "Vatikiotiko” nativa da Grécia: composição química e nutricional. 2016
  • Chemical characterization of four wild edible mycorrhizal mushrooms: the same geographical origin, but a great biodiversity 2016
  • Chromatographic Methods To Obtain The Biomolecules Profile Of Some Aromatic Plants Irradiated With Electron Beam 2016
  • Chromatographic analysis of antioxidant and related compounds in Polyporus squamosus from different origins 2016
  • Chromatographic determination of fatty acids profiles in regionally-produced Portuguese goat cheese along curing 2016
  • Composição fenólica e citotoxicidade de amostras de pão de abelha obtidas no Nordeste de Portugal 2016
  • Contribution of phenolic acids to the anti-inflammatory activity of edible mycorrhizal mushrooms 2016
  • Contribution of plant phytochemicals to organic homeostasis: focus on the aging process and opportunistic infections 2016
  • Contribution of plant-derived phenolic compounds to combat Candida species biofilms 2016
  • Degradation of compounds present in cork boiling water by gamma radiation 2016
  • Desenvolvimento de novas massas alimentares funcionais através da introdução de extrato de estragão 2016
  • Development of a natural colouring agent based on betacyanins from plant origin 2016
  • Development of a natural preservative based on catechin and derivatives from plant origin 2016
  • Dietary supplements based on borututu: wich is the most suitable choice for bioactive purposes? 2016
  • Effects of gamma and electron beam irradiation in the antioxidante potential of methanolic extracts and infusions of Arenaria Montana L 2016
  • Effects of gamma and electron-beam irradiation on the individual phenolics of Viola tricolor L. edible flowers. 2016
  • Effects of gamma radiation in mycotoxin decontamination of Aloysia citrodora Paláu 2016
  • Estudo do efeito da radiação ionizante na cinética de extração de elagitaninos de Tuberaria lignosa utilizando a metodologia de superfície de resposta 2016
  • Evaluation of various ecotypes of “stamnagathi’ (Cichorium spinosum L.) 2016
  • Evidências científicas para uma escolha consciente entre diferentes formulações de alcachofra 2016
  • Foeniculum vulgare Mill. as a natural ingredient to improve cottage cheese antioxidant properties 2016
  • HPLC-DAD-ESI/MS analysis of phenolic compounds in four tomato varieties and evaluation of the antioxidant capacity 2016
  • HPLC-DAD-ESI/MS phenolic characterization and biological activity of Equisetum giganteum L. 2016
  • Irradiação como técnica de preservação de nutrientes: estudo comparativo entre radiação gama e feixe de eletrões em Arenaria Montana L. 2016
  • Irradiação como uma técnica de preservação de nutrientes: efeitos comparativos entre radiação gama e feixe de eletrões em Arenaria montana L. 2016
  • Lotes normais e de reserva de hortelã-vulgar: composição fenólica epropriedades antioxidantes das infusões 2016
  • Nitrogen vs argon: what is the most effective atmosphere for shelf-life extension of buckler sorrel leaves? 2016
  • Otimização da extração de ergosterol assistida por microondas a partir de Agaricus bisporus L., aplicando a técnica estatística de superfície e resposta combinada com a técnica de HPLC-UV 2016
  • Otimização do processo de extração de compostos corantes tendo como fonte alternativa Gomphrena globosa L. 2016
  • Perfil cromatográfico de ácidos gordos e açúcares em requeijões funcionalizados com extratos de plantas livres e microencapsulados 2016
  • Perfil fenólico individual e potencial antioxidante de partes vegetativas de Fragaria vesca L.. 2016
  • Phenolic profile and antimicrobial activity of dietary supplements based on Cochlospermum angolensis Welw 2016
  • Phenolic profile of Cynara scolymus L. and Silybum marianum(L.) Gaertn and related antimicrobial properties 2016
  • Pleurotus Ostreatus (JACQ. EX.FR.) P.K.: a highly nutritious edible mushroom cultivated in Serbia as a potential remedy for chronic infectious diseases 2016
  • Qualidade físico-química e microbiológica da água de piscinas do distrito de Bragança 2016
  • The effect of long-term storage on quality of “vatikiotiko” onion 2016
  • The use of mushroom extracts as boatives ingredientes in the development of cosmeceutical formulations 2016
  • Tratamento de Melissa officinalis L. com irradiação gama e feixe de eletrões aumenta a concentração de compostos fenólicos 2016
  • Use of inert gas-enriched atmospheres and post-packaging irradiation in shelf-life extension of watercress 2016
  • Utilization of free and microencapsulated Rosmarinus oficinalis L. extracts as bioactives ingredientes for new functional foods developmen 2016
  • Valorization of edible flowers as new food ingredients: nutritional and chemical characterization of petals and corresponding infusions 2016
  • Valorização de produtos de montanha pela utilização de tecnologias de processamento não convencionais 2016
  • A influência da radiação por feixe de eletrões na composição nutricional de flores comestíveis de Bauhinia variegata L. provenientes do Brasil 2015
  • A influência da radiação gama na composição nutricional de flores comestíveis de Bauhinia variegata L. provenientes do Brasil 2015
  • Caracterização do perfil fenólico de extratos aquosos de Matricaria recutita L. obtidos por decocção 2015
  • Caracterização química de amostras silvestres e comerciais de Achillea millefolium L. 2015
  • Gomphrena globosa L. como fonte de corantes naturais: caracterização em betacianidinas 2015
  • Plantas aromáticas usadas como condimentos: prevalência de ácidos gordos polinsaturados 2015
  • Stevia rebaudiana Bertoni cultivada em Portugal: estudo prospetivo do seu potencial antioxidante em diferentes condições de conservação 2015
  • Efeitos da radiação por feixe de eletrões no valor nutricional de Bauhinia Variegata var cândida: flores comestíveis provenientes do Brasil 2015
  • Irradiação com feixe de eletrões como um método de preservação da composição química de plantas aromáticas e medicinais 2015
  • Otimização da extração de ergosterol assistida por ultrassons a partir do cogumelo Agaricus bisporus L. 2015
  • Plantas aromáticas e medicinais utilizadas em infusões: estudo comparativo do valor nutricional e contribuição energética 2015
  • Plantas tradicionais portuguesas: o potencial antioxidante da utilização de extratos fenólicos 2015
  • Qualidade nutricional de agrião armazenado em atmosferas modificadas enriquecidas em gás inerte 2015
  • Lamiaceae extracts as a source of phytochemicals with promissory antioxidant properties 2015
  • Fragaria Vesca L. fruits as sources of high valuable bioactive molecules 2015
  • Honey potentiating antioxidant and cytotoxic properties of hepatoprotective plants infusions 2015
  • Antioxidant activity and nutritional value of Mentha spicata L.: a comparison between reserve and standard lots 2015
  • Matricaria recutita L. (chamomile) decoction as a source of phenolic compounds 2015
  • Potential of Basil (Ocimum basilicum L.) as bioactive ingredient and natural preserver 2015
  • Microencapsulation of Ceratonia siliqua L. extract for food purposes: Effect of extract/alginate ratio 2015
  • Microencapsulation of Fennel and Chamomile aqueous extracts for application in cottage cheese 2015
  • Microencapsulation of Rosmarinus officinalis L. (rosemary) aqueous extract for application in functional foods 2015
  • Chemical characterization and bioactive effects of decocted Melissa officinalis L. and the possibility of food incorporation 2015
  • Effects of gamma irradiation on the phenolic compounds of Ginkgo biloba L. 2015
  • Evaluación nutricional, caracterización de compuestos bioactivos y actividad antioxidante de la pulpa y piel de diferentes variedades de clementinas 2015
  • Effect of storage on quality features of local onion landrace (vatikiotiko) 2015
  • The use of fennel polyphenols based ingredients as natural preservers for cottage cheese 2015
  • Tocopherols as bioactive compounds in different cultivars of Gomphrena globosa L. 2015
  • Bioactive properties of Matricaria recutita L. (chamomile) extract obtained by decoction 2015
  • A comparison of the nutritional contribution of twenty-six widely used condimets 2015
  • Alimentos tradicionais e inovação: uso de atmosferas modificadas e radiação ionizante na conservação da qualidade das azedas 2015
  • Anti-inflammatory activity of mushrooms extracts, identified phenolic acids and their possible metabolites 2015
  • Antioxidant activity of Agaricus bisporus L. hexane and ethanol extracts obtained by Soxhlet and ultrasound-assisted extraction: the importance of the presence of ergosterol 2015
  • Argon-enriched atmospheres preserve the overall quality of buckler sorrel during cold storage 2015
  • Bioacessibility studies related to antioxidant phenolic extracts from two edible species of the genus Hericium 2015
  • Bioactive phenolic compounds from hepatoprotective plants: extraction, identification and isolation 2015
  • Caracterização do perfil fenólico do extrato aquoso e hidroetanólico de Rosmarinus officinalis L.. 2015
  • Caracterização nutricional de novos produtos alimentares à base de frutos de Vaccinum myrtillus L. de produção biológica 2015
  • Decocciones de Melissa officinalis L.: compuestos minoritarios y actividad antioxidante 2015
  • Decocciones de Melissa officinalis L.: su composición y actividad antioxidante 2015
  • Development of a new nutraceutical formulation containing microencapsulated polyphenolic extracts from wild Fragaria vesca L. vegetative parts 2015
  • Does gamma-irradiation affect the quality of fresh-cut watercress? 2015
  • Efeitos da radiação gama na composição química de borututu (Cochlospermum Angolensis welw.) 2015
  • Electron beam irradiation as a method for preservation of the chemical composition of medicinal and aromatic plants 2015
  • Estudo da eficácia da irradiação gama na conservação da qualidade nutricional de azedas durante o armazenamento refrigerado 2015
  • Folk medicinal plant extracts as a source of biomolecules with antifungal properties against Candida species 2015
  • Gamma irradiation as an alternative to preserve the chemical and bioactive characteristics of plants widely consumed as infusions 2015
  • Glycyrrhiza glabra L. as a promisor candidacidal in biofilms and planktonic cells: comparison between phenolic extract and isolated compounds 2015
  • Herbal infusions for medicinal purposes: comparative study of the nutritional and energetic contribution of twenty-seven aromatic plants 2015
  • Improving fresh-cut watercress shelf-life: a study on the suitability of modified atmospheres and conventional packaging 2015
  • Improving the antioxidant activity of medicinal and aromatic plants by applying electron beam irradiation 2015
  • Irradiação gama como uma alternativa segura para preservar as características químicas e bioativas de plantas utilizadas para fins medicinais 2015
  • Matricaria recutita L. (chamomile) as natural preserver incorporated in cottage cheese 2015
  • Microencapsulation of cerratina siliqua L. extractor for food purposes: effect of extract/alginate ratio 2015
  • Microencapsulation of phenolic extracts in calcium alginate beads for nutraceutical applications 2015
  • New approaches to the treatment of candidiasis regarding alternative and complementary medicine 2015
  • Optimization of ultrasound assisted extraction of ergosterol from Agaricus bisporus L 2015
  • Perennial Spotted Rockrose as a Source of Ellagitannins with Therapeutic Interest: Influence of Drying and Extraction Conditions 2015
  • Phenolic compounds among the bioactive molecules in Ginkgo biloba L. 2015
  • Phenolic extracts of Fragaria vesca L. roots with anti-Candida potential: chemical characterization and in vitro antifungal capacity 2015
  • Postharvest quality of fresh-cut watercress: impact of non-thermal treatments based on inert-gas and ionizing radiation 2015
  • Standard versus reserve lots of Thymus x citriodorus L. and Mentha spicata L. : nutritional contribution of the infusions 2015
  • Suplementos dietéticos à base de Cochlospermum angolensis Welw.: Atividade antimicrobiana e compostos fenólicos 2015
  • The contribution of phenolic composition to the antioxidant potential of Gtycyrrhha glabra L. rhizomes and roots 2015
  • The use of different phenolic compounds rich extracts obtained from cultivated thyme for antioxidant and antibacterial purposes 2015
  • Utilização de extratos de Rosmarinus oficinalis L. Como ingredientes bioativos para aumentos funcionais 2015
  • Xaropes à base de alcachofra, cardo mariano e borututu: efeitos sinergistas na atividade antioxidante e anti-tumoral 2014
  • Avaliação da boatividade de frações fenólicas de Eucalyptus globulus labill 2014
  • Composição química, atividade antioxidante e estudos de biodisponibilidade em extratos fenólicos de dois cogumelos silvestres do género Hericium 2014
  • Foeniculum vulgare Mill. como conservante e bioativo natural para incorporação em requeijão 2014
  • Nutritional, antioxidant and antitumour properties of Leccinum vulpinum Watling 2014
  • Phytochemicals in Rubus ulmifolius Schott metanol/water extracts and its antifungal properties against Candida species 2014
  • Evaluation of antioxidant activity of Tropaeolum majus L. flowers processed by ionizing radiation 2014
  • Caracterização nutricional de raízes e partes vegetativas de Fragaria vesca L. (morangueiro silvestre) 2014
  • Flor de castanheiro como agente funcionalizante de Queijo da Serra da Estrela 2014
  • Individual phenolic profile and antioxidant activity of commercial and wild vegetative parts of Fragaria vesca L. 2014
  • Variation in organic acids content in Tuberaria lignosa extracts induced by ionizing radiation and extraction procedures 2014
  • Antioxidant properties of different dietary supplements based on Agaricus blazei Murrill 2014
  • Antioxidant and hepatotoxic activities of gama irradiated borututu 2014
  • Bioactivity evaluation of four technical lignins: Alcell, Indulin-AT, Sarkanda and Curan 27-11P 2014
  • Spray-drying of Suillus luteus and Cropinopsis atramentaria mushroom alcoholic extracts and its synergistic antioxidant effect 2014
  • Antioxidant potential and phenolic compounds characterization of Arenaria montana L. 2014
  • Phenolic composition, antioxidant, anti-hepattocelular carcinoma and hepatotoxic properties of Cynara scolymus L. (artichoke) 2014
  • Phenolic compounds in decoction, infusion and hydroalcoholic extract of cultivated thyme (Thymus vulgaris L.) with bioactive properties 2014
  • Wild and commercial samples of Achillea millefolium L.: proximate composition and individual compounds obtained by chromatography 2014
  • Phenolic profiling of Silybum marianum (L.) Gaertn (milk thistle) by HPLC-DAD-ESI/MS 2014
  • Perfil em ácidos orgânicos e açúcares livres de decocções e infusões de flores de castanheiro 2014
  • Analysis of phenolic compounds in Tropaeolum majus L. processed by ionizing radiation 2014
  • Antifungal activity against Candida species and phenolic characterization of decoction, infusion and hydroalcoholic extract of cultivated Salvia officinalis L. 2014
  • Antioxidant activity and phenolic profile of commercial and wild roots of Fragaria vesca L. 2014
  • Análise de compostos fenólicos em infusões e decocções de Tuberaria lignosa processada por tecnologia hurdle 2014
  • Bioactive potential of Rosa micrantha Borrer ex Sm. and Castanea sativa Mill. flowers as functional food ingredients: antioxidant and antifungal activity 2014
  • Borututu, artichoke and milk thistle: chemical profiles, antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity 2014
  • Castanea sativa mill. flowers as a source of bioactive phenolic compounds 2014
  • Dose-response effects of gamma irradiation on colour and antioxidant activity of wild Malva neglecta 2014
  • Effect of ¿-irradiation on radical scavenging, reducing power and lipid peroxidation inhibition properties of hydroalcoholic extracts from Malva neglecta 2014
  • Effect of γ-irradiation on radical scavenging, reducing power and lipid peroxidation inhibition properties of hydroalcoholic extracts from Malva neglecta 2014
  • Effects of gamma and electron-beam irradiation on the antioxidant potential of Melissa officinalis L. infusions 2014
  • Effects of gamma irradiation on antioxidant potential and chemical composition of Ginkgo biloba L.: A comparative study of 1 and 10 kGy doses 2014
  • Eucalyptus globulus L. extract as an antifungal agent against Candida species 2014
  • Impact of gamma irradiation on chemical composition of Melissa officinalis L. 2014
  • Impact of gamma irradiation on hydrophilic and lipophilic compounds of Cochlospermum angolensis Welw. (borututu) 2014
  • Impact of gamma irradiation on nutritional composition and antioxidant activity of Aloysia citriodora Paláu and Melittis melissophyllum L. 2014
  • In vitro study of the antifungal potential of Apiaceae hydroalcoholic extracts against Candida species 2014
  • In vitro study of the antifungal potential of Lamiaceae hydroalcoholic extracts against Candida species 2014
  • Irradiação gama como uma alternativa para preservação das características químicas e bioativas de plantas usadas em infusões 2014
  • Mushroom extracts as viable sources of bioactive compounds for food applications 2014
  • New perspectives of Juglans regia L. phytochemicals against Candida species 2014
  • Suillus granulatus (L.) Roussel as a source of bioactive compounds: comparative study between mushrooms from different origins 2014
  • Chromatographic analysis of organic acids in artichoke, milk thistle and borututu using UFLC-PDA 2013
  • Chemical composition of Morchella esculenta (L.) Pers. from Portugal and Serbia: A comparative study based on chromatographic techniques 2013
  • Chromatographic analysis of individual phenolic compounds in flowers and vegetative parts of wild Taraxacum sect. Ruderalia 2013
  • Chromatographic analysis of nutraceuticals in the wild mushroom Suillus granulatus from different origins 2013
  • Tocopherols And Fatty Acids Profile Of Spanish Clementins 2013
  • Chromatographic Analysis of Fatty Acids and Sugars in Traditional Pastry from Tras-Os-Montes 2013
  • Avaliação da atividade antioxidante da planta Ginkgo biloba L. – infusão e suplementos dietéticos 2013
  • Análise nutricional de espécies de cogumelos silvestres do género Boletus: Boletus porosporus e Boletus regius 2013
  • Phytochemical characterization and antioxidant activity of methanolic extracts and infusions of Laurus nobilis L. leaves: wild versus cultivated samples 2013
  • A comparative study of chemical composition of Morchella esculenta (L.) Pers. from Portugal and Serbia 2013
  • Phenolic profile of wild fruits of Rosa canina sl. from Northeast Portugal 2013
  • A comparative study between antioxidant properties of Ginkgo biloba L. infusion and dietary supplements 2013
  • A comparative study of bioactive properties of wild and commercial Achillea millefolium L. 2013
  • Antioxidant activity of Rubus ulmifolius Schott and Trifolium angustifolium L. 2013
  • Antioxidant potential of three medicinal species of topical traditional use in Northeastern Portugal: Juglans regia L., Malva neglecta Wallt. and Scrophularia scorodonia L. 2013
  • Antioxidant properties of flowers and vegetative parts of wild Taraxacum sect. Ruderalia 2013
  • Bioactive compounds in Gyromitra esculenta and Helvella lacunosa wild mushrooms from Northeast of Portugal 2013
  • Chemical characterization and antioxidant activity of phenolic, polysaccharidic and lipidic fractions of Coprinopsis atramentaria, a wild edible mushroom from Northeast Portugal 2013
  • In vitro evaluation of antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity of Borututu infusion and dietary supplements 2013
  • Juglans regia L. leaves as a source of bioactive phenolic compounds 2013
  • Phytochemicals and bioactivity in wild German and Roman chamomiles infusions 2013
  • Chemical constituents and biological activity of Boletus aereus Bull. growing wild in Serbia: in vitro and in situ assays 2013
  • Application of gamma and electron beam irradiation for chestnuts conservation 2013
  • Influence of electron beam irradiation in the organic acids profile of Portuguese Chestnuts (Castanea sativa Mill.) 2013
  • Wild Ginkgo biloba L. infusion supplies a higher amount of tocopherols than dietary supplements based on the same plant 2013
  • Agaricus Albertii as a source of bioactive compounds: comparison between Portuguese and Serbian species 2013
  • Agaricus blazei and Lentinus edodes dried formulations: Chemical composition and antioxidant activity 2013
  • Alcachofra, borututu e cardo mariano: compostos bioativos, propriedades antioxidantes e hepatotoxicidade de infusões e suplementos dietéticos 2013
  • Antioxidant activity and phenolic compounds in decoction, infusion and hydroalcoholic extract of Origanum vulgare L. 2013
  • Antioxidant activity of decoction, infusion and hydroalcoholic extract of cultivated thyme (Thymus vulgaris l.) 2013
  • Antioxidant activity of decoction, infusion and methanolic extract of cultivated thyme (Thymus vulgaris L.) 2013
  • Antioxidant and bioactive compounds of two wild edible mushrooms from Northeast of Portugal: Boletus poliporus and Boletus regius 2013
  • Antioxidant properties of Pterospartum tridentatum (L.) Willk and Cymbopogon citratus (Dc) Stapf.: evaluation of synergistic effects in a mixture of these species 2013
  • Application of spray-coagulation method to microencapsulate catechin having in view cosmetic, pharmaceutical or nutraceutical areas 2013
  • Avaliação da bioatividade de quatro lenhinas técnicas: Alcell, Sarkanda, Indulin-At e Curan 27-11P. 2013
  • Avaliação da bioatividade e caracterização química de uma espécie de uso tópico: Juglans regia L. 2013
  • Bioactive molecules profile of two Lactarius species from Serbia 2013
  • Bioactivity and chemical characterization of phenolic and anthocyanin extracts of Arbutus unedo L. wild fruits 2013
  • Bioactivity of Chenopodium ambrosioides L.: antioxidant and antitumour potential, and detailed characterization in bioactive compounds 2013
  • Bioactivity of different formulations of artichoke and milk thistle, commonly used for hepatoprotective effects 2013
  • Caracterização das frações fenólica, polissacarídica e lipídica de cogumelos silvestres do Nordeste de Portugal 2013
  • Caracterização química de cogumelos silvestres e comerciais de Portugal: moléculas com potencial nutricional 2013
  • Characterization of phenolic compounds and antioxidant potential of infusion and decoction of the wild medicinal plant Tuberaria lignosa (Sweet) Samp. 2013
  • Chemical composition and bioactivity of wild samples of Morchella esculenta from Portugal and Serbia. 2013
  • Composition in anthocyanins of wild fruits from Northeastern Portugal 2013
  • Extratos fenólicos de flores de Rubus ulmifolius Schoot: caracterização química, microencapsulação e incorporação em iogurtes para benefícios antioxidants 2013
  • Gamma and electron beam irradiation as an alternative for postharvest treatment: a case study with chestnuts 2013
  • Hydrophilic and lipophilic compounds in Arenaria montana L. and Chenopodium ambrosioides L. and bioactivity of their infusions and methanolic extracts 2013
  • Microencapsulação de um extrato de rosa micrantha para utilização na área alimentar 2013
  • Phenolic composition and hepatotoxicity assessment of Cytisus striatus (Hill) Rothm. infusion 2013
  • Phenolic profile of Arbutus unedo L. and Prunus spinosa L. wild fruits 2013
  • Phenolic profile of Helichrysum stoechas L. Moench 2013
  • Phenolic profile of hydromethanolic extract and decoction of Rubus ulmifolius Schott 2013
  • Phenolic profile of wild Achillea millefolium L. obtained by HPLC-DADESI/MS. 2013
  • Phenolic profile of wild fruits of Rosa micrantha ex Sm. and Rosa canina L. from Northeast Portugal 2013
  • Potencial antioxidante dos compostos fenólicos de Helichrysum stoechas (L.) Moench para aplicações cosméticas: caracterização química, microencapsulação e incorporação num hidratante 2013
  • Propriedades nutricionais, químicas e bioativas de duas espécies de cogumelos silvestres do género Leccinum, provenientes do Nordeste Transmontano 2013
  • Tocopherols in Ginkgo biloba L.: A comparative study between infusion and dietary suplements 2013
  • Utilização de plantas medicinais em dietas equilibradas: o exemplo do dente de leão (Taraxacum sect. Ruderalia) proveniente do Nordeste de Portugal 2013
  • Valorização de alimentos tradicionais da terra de Miranda: caracterização morfológica e valor nutricional de Cicer arietinum L. e Lathyrus sativus 2013
  • Caracterização de ácidos orgânicos por UPLC-PDA em plantas silvestres de uso alimentar 2012
  • Cogumelos silvestres Portugueses: valorização como alimentos funcionais e fonte de nutracêuticos 2012
  • Nutritional value and antibacterial activity of desert truffle Tirmania pinoyi (Maire) Malençon (1973) growing wild in Lybia 2012
  • Agaricus bohusii from Serbia: chemical characterization, antioxidant potential and antifungal preserving properties in cream cheese 2012
  • Análise cromatográfica de ácidos orgânicos em cogumelos silvestres comestíveis do Nordeste de Portugal: validação de uma técnica de UFLC-PDA 2012
  • Análise de nutrientes em espécies de cogumelos silvestres dos géneros Amanita e Russula.  11º Encontro Nacional de Química dos Alimentos. 2012
  • Atividade e moléculas antioxidantes de cogumelos silvestres comestíveis do género Agaricus 2012
  • Avaliação da atividade antioxidante e análise cromatográfica de açúcar e tocoferóis em iogurtes com fruta: pêssego, ananás, ameixa e manga 2012
  • Caracterização nutricional e propriedades bioativas de quatro variedades tradicionais de tomate (Lycopersicon esculentum L.) cultivadas no Nordeste de Portugal 2012
  • Chemical characterization and bioactivity of the most widely appreciated cultivated mushrooms: studies in fruiting bodies and mycelia 2012
  • Comparação do perfil fenólico de infusões de erva-cidreira preparadas com amostras cultivadas, obtidas por cultura in vitro e comerciais 2012
  • Composição química e propriedades antioxidantes de duas espécies silvestres de camomila do Nordeste de Portugal: camomila-alemã e camomila-romana 2012
  • Efeitos sinergistas da atividade antioxidante de cogumelos comestíveis: mistura de extratos fenólicos e polissacarídicos de Boletus edulis e Marasmius oreades 2012
  • Infusão e decocção da camomila romana silvestre são fontes de antioxidantes: caracterização do seu perfil fenólico.  11º Encontro Nacional de Química dos Alimentos. 2012
  • Potencial antioxidante de espécies de cogumelos silvestres comestíveis dos géneros Amanita e Russula 2012
  • Relevância da informação "antioxidante" no rótulo de iogurtes de amora 2012
  • Valor nutricional e potencial nutracêutico de inflorescências de couve-nabo (Brassica napus var napus) e couve-tronchuda (Brassica oleraceae var costata) 2012
  • Honey as a potentiator in the bioactivity of lemon flavoured black tea 2012
  • Avaliação da atividade antioxidante e análise cromatográfica de açúcar e tocoferóis em iogurtes com fruta: pêssego, ananás, ameixa e manga. 2012
  • Nutracêuticos e potencial antioxidante de erva-cidreira: amostras cultivadas, obtidas por cultura in vitro e comerciais 2012
  • Comparative study of the phenolic profile and antioxidant properties of Chamaemelum nobile: infusion, decoction, and hydroalcoholic extract 2012
  • Effect of electron beam irradiation doses in antioxidant activity and phenolic content of Portuguese chestnuts 2012
  • Control of Penicillium Verrucosum var. cyclopium in cream cheese by Agaricus bohusii extract 2012
  • Effects of gamma irradiation on the fatty acids profile of Lactarius deliciosus wild mushroom 2012
  • Antioxidants in Pinus Pinaster and mycorrhizal fungi during the early steps of symbiosis 2012
  • Characterization of phenolic and polysaccharidic extracts of Ganoderma lucidum by chromatographic techniques 2012
  • Analysis of phenolic compounds in flowers from wild medicinal plants from northeastern Portugal. 2012
  • Antifungal activity of natural extracts from Northeastern Portuguese flowers against Candida biofilms 2012
  • Atividade e moléculas antioxidantes de cogumelos silvestres comestíveis do género Agaricus. 2012
  • Bioactivity of Morchella esculenta (L.) Pers. phenolic extracts: A comparative study between samples from Portugal and Serbia. 2012
  • Caracterização nutricional e propriedades bioativas de quatro variedades tradicionais de tomate (Lycopersicon esculentum L.) cultivadas no Nordeste de Portugal. 2012
  • Chromatographic analyses of biomolecules in tomato (Lycopersicon esculentum L.) farmer’ varieties from Northeastern Portugal homegardens. 2012
  • Chromatographic analysis of important phytochemicals in fruits from Bryonia dioica, Tamus communis e Lonicera periclymenum. 2012
  • Chromatographic analysis of macro and micronutrients in the most widely appreciated cultivated mushrooms 2012
  • Chromatographic techniques to obtain the biomolecules profile of inedible wild mushrooms with antioxidant value 2012
  • Composição química e propriedades antioxidantes de duas espécies silvestres de camomila do Nordeste de Portugal: camomila-alemã e camomila-romana. 2012
  • Docking studies to evaluate mushrooms low molecular weight compounds as inhibitors of the anti-apoptotic protein BCL-2 2012
  • Efeitos sinergistas da atividade antioxidante de cogumelos comestíveis: mistura de extratos fenólicos e polissacarídicos de Boletus edulis e Marasmius oreades..  11º Encontro Nacional de Química dos Alimentos. 2012
  • Lipophilic and hydrophilic antioxidants from in vivo and in vitro grown Coriandrum sativum L.: chromatographic analysis. 2012
  • Natural extracts from wild flowers used in Portuguese folk medicine like a new antifungal agents against Candida species 2012
  • Phenolic compounds and bioactive properties of wild German and Roman chamomiles 2012
  • Phenolic compounds as markers for the botanical origin of unifloral honeys from Castanea sativa flowers 2012
  • Potencial antioxidante de Pleurotus eryngii: comparação entre amostras silvestres e cultivadas 2012
  • Potencial antioxidante de espécies de cogumelos silvestres comestíveis dos géneros Amanita e Russula..  11º Encontro Nacional de Química dos Alimentos. 2012
  • Propriedades nutricionais e bioativas de espécies silvestres da etnoflora transmontana tradicionalmente consumidas em verde 2012
  • Relevância da informação “antioxidante” no rótulo de iogurtes de amora.  11º Encontro Nacional de Química dos Alimentos. 2012
  • Relevância da informação “antioxidante” no rótulo de iogurtes de amora. 2012
  • Tuberaria lignosa preparations: influence of drying methods and oral dosage forms on antioxidant properties and phytochemical composition 2012
  • Valor nutricional e potencial nutracêutico de inflorescências de couve-nabo (Brassica napus var napus) e couve-tronchuda (Brassica oleraceae var costata). 2012
  • Efeito do método de preparação e do tempo de armazenamento na actividade antioxidante de ervas aromáticas 2011
  • Effects of gamma irradiation on sugars, fatty acids and tocopherols of chestnuts (Castanea sativa Miller) 2011
  • Alimentos do passado, nutrientes de futuro! Inventariação e caracterização de espécies com interesse alimentar presentes nos agroecossistemas da Terra-Fria Transmontana 2011
  • Antioxidant activity and polyphenols characterization of in vivo and in vitro grown Coriandrum sativum 2011
  • Análise metabolómica dirigida em cogumelos silvestres do género Boletus. 2011
  • Bioactive and chemical properties of edible mycorrhizal mushrooms from Northeast Portugal 2011
  • Caracterização fitoquímica e bioactividade de frutos de Bryonia dioica, Tamus communis e Lonicera peryclimenum. 2011
  • Caracterização química e propriedades antioxidantes de cogumelos silvestres comestíveis provenientes de diferentes habitats. 2011
  • Composição fitoquímica e bioactividade de flores de espécies medicinais tradicionalmente usadas no Nordeste de Portugal. 2011
  • Conhecimento tradicional, biodiversidade e agroecologia: Potencialidades de uso sustentável da flora regional 2011
  • Edible mycorrhizal mushrooms as sources of bioactive phenolic compounds. 2011
  • Efeito do processo de secagem no potencial antioxidante de plantas medicinais da família Fabaceae 2011
  • Efeito do processo de secagem no potencial antioxidante de plantas medicinais da família Fabaceae. 2011
  • Efeito protector da radiação gama nos níveis de vitamina E em Castanea sativa 2011
  • Efeito protector da radiação γ nos níveis de vitamina E em Castanea sativa 2011
  • Influence of gamma radiation in chestnut (Castanea sativa Mill.) vitamin E content 2011
  • Influence of mycorrhizal symbiosis in antioxidant potential of fungi and seedlings. 2011
  • Nutritional and nutraceutical potential of saprotrophic and mycorrhizal wild edible mushrooms from Northeast Portugal 2011
  • Phenolic compounds and antioxidant activity of fruiting body and spores of wild Ganoderma lucidum. 2011
  • Phenolic profile in edible and non edible wild mushrooms from Northeast Portugal 2011
  • Potencial nutracêutico de cogumelos silvestres comestíveis do género Agaricus. 2011
  • Saprotrophic and mycorrhizal will edible mushrooms from Portuguese mycoflora as a source of nutrients and nutraceuticals. 2011
  • Tocoferóis e propriedades antioxidantes de fungos ectomicorrízicos in vivo e in vitro. 2011
  • Plantas aromáticas e medicinais e conhecimento etnobotânico em Trás-os-Montes (Portugal): recolha de usos e saberes em novos contextos rurais.  Revista de Fitoterapia. 2010
  • Phytochemical characterization of wild edible Boletus sp. from Northeast Portugal 2010
  • Rosa micrantha as a powerfull source of antioxidants 2010
  • Antioxidants in Portuguese wild mushrooms: a phenolic profile 2010
  • Incorporation of Boletus edulis extract in beef burgers patties: Preliminary evaluation of the antioxidant protective effects 2010
  • Medicinal plants and folk uses in Trás-os-Montes (Portugal). An overview of phytochemical properties and bioactive compounds potential 2010
  • Nutritional and nutraceutical composition of two Lamiaceae traditionally used in Portugal as spices, flavours or medicines.  Revista de Fitoterapia. 2010
  • Organic beekeeping in Portugal 2010
  • Phenolic acids profile and antioxidant properties of wild edible mushrooms from North-eastern Portugal 2010
  • Phenolic composition and antioxidant activity of Portuguese wild edible greens 2010
  • Phytochemical composition and in vitro analysis of antioxidant properties of flowers from several medicinal species traditionally used in Northeastern Portugal 2010
  • Chromatographic analysis of important phytochemicals in aromatic plants 2009
  • Selected nutrients in portuguese wild mushrooms analysed by gas chromatography and high performance liquid chromatography 2009
  • Chromatographic determination of tocopherols, sugars and fatty acids in wild fruits 2009
  • Evaluation of the in vitro antioxidant activity of three Lamiaceae often used in Portuguese folk medicine.  Proceedings of EuroFoodChem VX, Food for the future: the contribution of chemistry to improvement of food quality. 2009
  • Evaluation of the vitro antioxidant activity of three Lamiaceae oten use in Portuguese folk medicine 2009
  • Folk medicine of Trás-os-Montes (Portugal). Traditional uses and bioactive compounds of six common medicinal species 2009
  • Mecanismo de acção dos fitoquimicos na prevenção do stress oxidativo 2009
  • Optimization of the determination of tocopherols in Lamiacea sp. by a normal phase liquid chromatographic method 2009
  • Plantas medicinais como fonte de moléculas bioactivas: estudo comparativo de três Labiadas e uma Umbelífera de uso corrente em Trás-os-Montes 2009
  • O potencial antioxidante dos fitoquímicos 2008
  • Determination of phenolic compounds in Portuguese wild mushrooms 2008
  • Chemical composition and antioxidant activity of frozen, dried and cooked wild edible mushrooms 2008
  • Actividade antimicrobiana de Lactarius deliciosus e Lacarius piperatus em diferentes fases de maturação 2008
  • Evaluation of the antioxidant capacity of edible wild mushrooms by cyclic voltammetry 2008
  • Mushrooms as a source of nutraceuticals related to antioxidant properties 2008
  • Free radical scavenging activity and bioactive compounds of five Agaricus sp. edible mushrooms 2007
  • Nutraceuticals production and bioactive properties of Leucopaxillus giganteus mycelium in the presence of different nitrogen sources 2007
  • Antioxidant properties of diarylamines derivatives of benzo[b]thiophenes and amino acids 2007
  • Actividade antioxidante de Lactarius piperatus em diferentes fases de maturação 2007
  • Actividade antimicrobiana de cogumelos silvestres comestíveis: Lactarius deliciosus, Sarcodon imbricatus e Tricholoma portentosum 2007
  • Actividade antioxidante de azeitonas descaroçadas tipo “Alcaparras” 2007
  • Actividade antioxidante de cogumelos silvestres comestíveis: Leucopaxillus giganteus, Sarcodon imbricatus e Agaricus arvensis 2007
  • Chemical composition of Lactarius sp. mushrooms in different maturity stages. 2007
  • Composição química e valor nutricional de cogumelos silvestres comestíveis do nordeste de Portugal 2007
  • Determination of Tocopherols in Agaricus sp. Edible Mushrooms by a Normal Phase Liquid Chromatographic Method 2007
  • Antioxidant activity and phenolic contents of Olea europaea L. leaves sprayed with different cooper formulations 2006
  • Influence of the carbon source in the antioxidant potential of Leucopaxillus giganteus mycelium 2006
  • Actividade antimicrobiana de cogumelos silvestres comestíveis: Lactarius deliciosus, Sarcodon imbricatus e Tricholoma portentosum 2006
  • Actividade antioxidante de azeitonas descaroçadas tipo “Alcaparras” 2006
  • Actividade antioxidante de cogumelos silvestres comestíveis: Leucopaxillus giganteus, Sarcodon imbricatus e Agaricus arvensis 2006
  • Discriminação geográfica do mel de três associações de apicultores através do perfil fenólico.  O apicultor. 2006
  • Honey discrimination of three Portuguese beekeepers associations by phenolic pattern 2006
  • O efeito do timol como acaricida alternativo na qualidade do mel em modo de preparação biológica.  O apicultor. 2006
  • The effect of alternative acaricides on honey quality in organic beekeeping 2006
  • Antioxidative properties of wild edible mushrooms: individual cap and stipe activity 2005
  • Os contaminantes na colmeia: controlo de resíduos 2005
  • Performance of alternative acaricides in organic beekeping under portuguese northest conditions 2005
  • Segurança alimentar em vinhos: detecção de Aminas Biogénicas 2005
  • Caracterização química do extracto lipofilico do pólen apícola do Parque Natural de Montesinho. Pesquisa da sua actividade biológica 2003
  • Perfil fenólico de mel do Parque Natural de Montesinho 2003

• livro

  • Natural Secondary Metabolites - From Nature, Through Science, to Industry 2023
  • Edible Fungi: Chemical Composition, Nutrition and Health Effects 2022
  • Natural Additives in Food - Edition of the Special Issue Published in Molecules 2022
  • TRANSCOLAB SUMMIT: Trends in grain-based foods: book of abstracts 2022
  • 1st Natural products application: Health, Cosmetic and Food: book of abstracts 2021
  • Antioxidant Properties of Natural Products: A Themed Issue in Honor of Professor Isabel C.F.R. Ferreira - Edition of the Special Issue Published in Antioxidants 2020
  • Functional Food Ingredients from Plants - Advances in Food and Nutrition Research Book series 2019
  • Rediscovering Local Landraces: Shaping Horticulture for the Future 2019
  • Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds 2018
  • 10º Encontro Nacional de Cromatografia: livro de resumos 2017
  • Phenolic Compounds and Its Bioavailability: In Vitro Bioactive Compounds or Health Promoters? 2017
  • Wild plants, mushrooms and nuts: functional food properties and applications 2017
  • Antioxidant Potential of Wild Plant Foods 2016
  • Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications 2016
  • INCORPORATION OF Boletus edulis EXTRACT IN BEEF BURGERS PATTIES: PRELIMINARY EVALUATION OF THE ANTIOXIDANT PROTECTIVE EFFECTS 2010

• capítulo de livro

  • Edible flowers for non-alcoholic beverages 2026
  • Future trends on functional foods 2026
  • Impact of Saponins Intake on Human Health: Bioactivities and Biochemical Mechanisms Towards Multifunctional food and Pharmacological Uses 2026
  • Natural antimicrobials for backery products: recent advances 2026
  • Edible flowers for food coloring 2024
  • Value-Added Lipids from Plant Foods and Respective Applications 2024
  • [4] Gamma and electron beam for food processing 2024
  • Alkaloids from Fungi 2023
  • Bioactive Compounds from Food and Its By-products: Current Applications and Future Perspectives 2023
  • Biochemistry of Secondary Metabolism of Fungi 2023
  • High-added-value compounds from agro-food industry wastewater 2023
  • History of Secondary Metabolites: From Ancient Myths to Modern Scientific Validation 2023
  • New Challenges and Opportunities from Secondary Metabolites 2023
  • New Trends from Fungi Secondary Metabolism in the Pharmaceutical Industry 2023
  • Non-Alkaloid Nitrogen Containing Compounds 2023
  • Phenolic Acids from Fungi 2023
  • Terpenes 2023
  • Value-added lipids from plant foods and respective applications 2023
  • Betalains 2022
  • Bioactive Properties of Mushrooms with Potential Health Benefits 2022
  • Effects of Irradiation on Food Bioactives 2022
  • Exogenous Antioxidants Derived from Plants, Fungi, and Other Taxa 2022
  • Flavonoids: A Group of Potential Food Additives with Beneficial Health Effects 2022
  • Solid-liquid Extraction of Polyphenols 2022
  • The powerful Solanaceae: Food and nutraceutical applications in a sustainable world 2022
  • Value-added lipids from plant food and respective applications 2022
  • Betalains 2021
  • Chapter 6. Exogenous Antioxidants Derived from Plants, Fungi, and Other Taxa 2021
  • Dynamic Response Surface Method Combined with Genetic Algorithm to Optimize Extraction Process Problem 2021
  • Solid-liquid extraction of polyphenols 2021
  • Stabilization of Bioactive Molecules Through the Spray-Drying Technique: Current Applications and Challenges 2021
  • Identification, Quantification, and Method Validation of Anthocyanins 2020
  • Management of Wine Aroma Compounds: Principal Basis and Future Perspectives 2020
  • CHAPTER 3. Phenolic Compounds: Flavonoids in Legumes 2019
  • The increasing demand for functional foods 2017
  • Wild plant-based functional foods, nutraceuticals or drugs 2017
  • Introduction: The Increasing Demand for Functional Foods 2016
  • Valorização de produtos de montanha do ponto de vista nutricional e bioativo: Estudos de caso em plantas, cogumelos e frutos secos 2016
  • Wild Plant-Based Functional Foods, Drugs, and Nutraceuticals 2016
  • Antioxidant potential of wild food plants 2015
  • Importância dos cogumelos na alimentação: propriedades nutricionais, medicinais e espécies principais 2014
  • Antioxidant potential of wild food plants
  • Antioxidant potential of wild food plants
  • Antioxidant potential of wild food plants
  • The increasing demand for functional foods
  • Valorização de produtos de montanha do ponto de vista nutricional e bioativo: estudos de caso em plantas, cogumelos e frutos secos

• poster de conferência

  • Pigmentos naturales bioactivos: avances significativos para la industria alimentaria 2025
  • Potencial de Pigmentos Naturais Bioativos: Técnicas de Extração Convencionais e Não Convencionais, Métodos de Estabilização e Aplicações na Indústria Alimentar 2025
  • Proposal for the Development of Bio Based Hybrid Molecules: Exploring Molecular Dynamics for Coloring and Preservation of Molecules 2025
  • Avaliação do Potencial das Folhas da Cynara carcunculus L. como Ingrediente Funcional 2023
  • Uso sustentável da abóbora: extratos de subprodutos de abóbora egípcia como conservantes natural 2023
  • Effect of the extraction method on the phenolic profile and antimicrobial activity of quince peel extracts 2023
  • Proximate composition and free sugar and fatty acids profiles of Asian hornet larvae: An alternative food source? 2023
  • Biochemical composition of different onion landraces from Greece 2022
  • EUCALYPTUS GLOBULUS L. ESSENTIAL OIL: CHEMICAL CHARACTERIZATION AND BIOACTIVITIES ASSESSMENT 2022
  • Optimization of citric acid extraction from lime peels using response surface methodology 2022
  • Perfil fenólico, atividade antioxidante e teor de fibra da casca de marmelo 2022
  • Perfil nutricional de resíduos de morango, mirtilo e framboesa 2022
  • Propriedades bioativas e composição fenólica de diferentes partes de Cynara cardunculus L. var. altilis 2022
  • Valorização de subprodutos agrícolas vegetais como fonte renovável de ingredientes bioativos 2022
  • Ethnomycological prospect of wild edible and medicinal mushrooms from Central and Southern Africa 2022
  • Coloring extracts from chlorophyll-based biowaste 2022
  • Food industry by-products applied as pumpkin-based foodstuff preservatives 2022
  • Phenolic profile, bioactivity and fiber content of quince peel 2022
  • Upcycling agricultural by-products into renewable bioactive ingredients 2022
  • Biological and phytochemical evaluation of methanolic extracts from ennyroyal and lavender species of the portuguese flora 2022
  • Desenvolvimento de corantes bioativos a partir de subprodutos de framboesa vermelha usando extrações assistidas por calor el ultrassom 2022
  • Estudo nutricional e químico dos frutos de Rubus fruticosus L. var. ‘Triple Crown’ como fonte alimentar com alta capacidade antioxidante 2022
  • Impacto do tipo de produção agrícola sobre as partes comestíveis de beldroegas (Portulaca oleracea L.) 2022
  • IntegraValor - integrated strategy of valorization of agri-food waste 2022
  • Virtual screening of a library of natural compounds against COX-2 protein 2022
  • Perfil nutricional e actividade antioxidante da polpa de 29 batatas coloridas 2021
  • Chemical composition of Sicana odorifera (vell.) Naudin epicarp 2021
  • Comparative Analysis on Parasite and Host Bioactive Properties - A Cytinus hypocistis (L.) L. Case Study 2021
  • Compostos bioativos de bio resíduos de abóbora para aplicação em alimentos 2021
  • Flor de Aloe vera como fonte de compostos bioativos para a indústria cosmética 2021
  • Influência do estado de maturação na composição fenólica e propriedades bioativas da Cynara cardunculus L. var. altilis 2021
  • Efeito da aplicação repetida de Cytinus hypocistis em murganhos transgénicos (K14HPV16): avaliação de humane endpoints 2021
  • CHEMICAL AND BIOACTIVE CHARACTERIZATION OF IMPATIENS BALSAMINA L. PINK FLOWERS AND THEIR APPLICATION IN A PORTUGUESE PASTRY PRODUCT 2021
  • Composição química e nutricional de frutos vermelhos: valiosas fontes de antioxidante 2021
  • Effect of hidroethanolic extract of Lavandula pedunculata (mill.) Cav. On morphometric parameters in HPV-16 trangenic mice 2021
  • Pharmacological potential of green tomato glycoalcaloids: an overview 2021
  • The anti-tumour effect of spearmint (Mentha spicata) in a HPV-16-transgenic mouse model 2021
  • Bioresíduos de Cogumelos Como Fonte De Vitamina D2 2020
  • Chemical characterization and antioxidant proprieties of Myrciaria jaboticaba bioresidues 2020
  • Influência da viabilidade das sementes de Cynara cardunculus L. var. altilis na composição fenólica e propriedades bioativas 2020
  • Development of natural preservatives for the food industry: An integrated strategy focused on the use of sustainable, low cost and efficient processes 2020
  • Argon vs Nitrogen: what is the most effective gas for shelf-life extension of buckler sorrel? 2020
  • Efficacy, Sustainability and Safety of Natural Food Preservatives: A Study on Muffins Preserved with Plant Extracts 2020
  • Caracterização do perfil fenólico por HPLC-DAD-ESI / MS de flores comestíveis das espécies I. balsamina e I. walleriana 2020
  • The antioxidant effect of spearmint (Mentha spicata) in a HPV-16-transgenic mouse model 2020
  • Phenolic profile and bioativities of the Portuguese apple of the variety "Bravo de Esmolfe” 2018
  • Frutos biológicos de Vaccinum myrtillus L. na base de novos produtos enriquecidos: caracterização química e nutricional 2016
  • Effects of gamma radiation in mycotoxin decontamination of Aloysia citrodora Paláu 2016
  • Qualidade físico-química e microbiológica da água de piscinas do distrito de Bragança 2016
  • Medicinal plants and folk uses in Trás-os-Montes (Portugal). An overview of phytochemical properties and bioactive compounds potential 2010
  • Honey discrimination of three Portuguese beekeepers associations by phenolic pattern 2006

• teses

  • Tools to develop dairy ingredients: bioactive and preservative purposes 2021
  • Chemical characterization and bioactive properties of Portuguese wild edible mushrooms 2008
  • Antioxidant properties of edible wild mushrooms 2006
  • Propriedades antioxidantes de cogumelos silvestres comestíveis 2006

• documento

  • HILIC-HRMS coupled with SIM acquisition for determination of amino acids in plant-based products 2025
  • Valorization of the mushroom bio-residues for promoting innovation and sustainability in the food sector 2025
  • Bioaccessibility and prebiotic potential of apple pomace and its hydroethanolic extract after simulated gastrointestinal digestion 2025
  • Efeito do regime hídrico e de culturas intercalares na qualidade e produtividade de Prunus dulcis Mill. em três anos de produção 2025
  • Lupin-powered brownies nutritional quality and consumer acceptance 2025
  • [OI44] Valorização de biorresíduos de Chia (Salvia hispanica L.): perfil fenólico e potencial bioativo 2025
  • [OI45] Métodos emergentes de extração como estratégia de valorização de subprodutos de frutas 2025
  • Prebiotic potential of apple pomace before and after simulated digestion: an in vitro evaluation with probiotic strains 2025
  • Breakfast snacks made from extruded leguminous flour 2025
  • Breakfast snacks made from extruded leguminous flour. 2025
  • EXTRACTION OPTIMIZATION AND BIOACTIVITY EVALUATION OF ECHINACEA PURPUREA EXTRACTS FOR FOOD APPLICATIONS 2025
  • From tradition to innovation: Valorising trás-os-montes’ crops for sustainable, functional, and innovative plant-based food products 2025
  • INFLUENCE OF AMMONIUM AND NITROGEN TREATMENT ON THE NUTRITIONAL QUALITY AND BIOACTIVE PROPERTIES OF GYNURA PROCUMBENS 2025
  • Influence of ammonium and nitrogen treatment o the nutritional quality and bioactive properties of Gynura Procumbens 2025
  • Italian biodiversity: a source of plant extracts with antioxidant, anti-inflammatory, and antiglycation potential for nutraceutical formulations 2025
  • Mixture of edible flowers: food alternative with bioactive properties 2025
  • Mixture of edible flowers: food alternative with bioactive properties. 2025
  • NUTRITIONAL AND BIOACTIVE RESPONSES OF GYNURA PROCUMBENS TO NITROGEN AND PHOSPHORUS-POTASSIUM LEVELS IN HYDROPONIC CULTURE 2025
  • Nutritional and mineral characterization of banana peel and inflorescence (Musa paradisiaca L.): a sustainable approach to agro-residue valorization. 2025
  • OLIVE TREE PRUNING RESIDUES AS SUSTAINABLE SOURCES OF BIOACTIVE COMPOUNDS: PHYTOCHEMICAL PROFILE AND BIOLOGICAL ACTIVITIES 2025
  • OPTIMIZATION OF MICROWAVE-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM YERBA MATE (ILEX PARAGUARIENSIS A. ST.-HIL.) 2025
  • OPTIMIZED EXTRACTION OF PHENOLIC COMPOUNDS FROM MYRTUS COMMUNIS L. BERRIES: ANTIOXIDANT AND ANTIMICROBIAL POTENTIAL 2025
  • Recovery of bioactive polyphenols from olive pomace: a comparative study of extraction methods for dermo-pharmaceutical application 2025
  • Sustainable utilization of mushroom bioresidues in the production of nutrient-rich flour 2025
  • The reuse of coconut shells (Cocos nucifera L.) to promote the sustainability of the food ecosystem 2025
  • UNDERUTILIZED BRAZILIAN BERRIES AS SOURCES OF BIOACTIVES: COMPARATIVE STUDY OF EUGENIA BRASILIENSIS AND EUGENIA INVOLUCRATA RESIDUES 2025
  • Valorization of the mushroom bio-residues for promoting innovation and sustainability in the food sector. 2025
  • BREAD WITH SALICORNIA: A NATURAL STRATEGY FOR SODIUM REPLACEMENT AND NUTRITIONAL IMPROVEMENT 2025
  • Bioactive phenolics content from caulerpa cylindracea: Influence of season and extraction method for functional food Applications 2025
  • Bread with Salicornia a natural strategy for sodium replacement and nutritional improvement 2025
  • CHARACTERIZATION OF VOLATILE COMPOUNDS IN HONEY BY SPME-GC-MS/MS: OPTIMIZATION OF EXTRACTION 2025
  • Comprehensive analysis of Prunus Dulcis leaves and shells: transforming waste into bioactive 2025
  • FROM BY-PRODUCT TO INGREDIENT: ANTIOXIDANT AND ANTIMICROBIAL POTENTIAL OF OLIVE POMACE EXTRACTS 2025
  • GLUTEN-FREE BROWNIES WITH LUPIN FLOUR: DEVELOPMENT AND CHARACTERISATION 2025
  • Gluten-free brownies with lupin flour development and characterisation. 2025
  • Impact of gamma irradiation on polysaccharide composition and bioactive properties of Pleurotus ostreatus biowaste 2025
  • Impact of gamma radiation on polysaccharide composition and bioactive properties of Pleurotus ostreatus biowaste. 2025
  • LUPIN SEEDS GERMINATION VS COOKING: EFFECTS ON ANTIOXIDANT ACTIVITY, PHENOLIC COMPOUNDS, AND FREE AMINO ACIDS 2025
  • Lupin seeds germination vs cooking effects on antioxidant activity, phenolic compounds, and free amino acids 2025
  • NUTRITIONAL, CHEMICAL, AND BIOACTIVE CHARACTERIZATION OF APPLE BY-PRODUCTS FOR APPLICATION IN NOVEL FOOD PRODUCTS 2025
  • Nutritional, chemical, and bioactive characterization of apple products for application in novel food products 2025
  • Olive tree pruning residues as sustaibable sources of bioactive compounds: phytochemical profile and biological activities 2025
  • Potencial bioactivo de los extractos de hojas de olive a base de dissolventes eutécticos profundos naturales 2025
  • REINTRODUCING LENTIL CULTIVATION IN TRÁS-OS-MONTES: COMPARATIVE EVALUATION OF COMMERCIAL SEEDS AND THEIR LOCAL COUNTERPARTS 2025
  • Reintroducing lentil cultivation in Trás-os-Montes – comparative evaluation of commercial seeds and their local counterparts 2025
  • The global transition towards plant-based diets has intensified the use of plant protein ingredients, particularly protein concentrates and isolates, as central components of protein-enriched foods and as stand-alone ingredients for domestic consumption. These ingredients are commonly regarded as highly purified protein sources, obtained through technological processes designed to remove most non- 2025
  • Underutilized Brazilian berries as sources of bioactives: Comparative study of Eugenia brasiliensis and Eugenia involucrate residues 2025
  • A Jornada da Maçã: da origem ao aproveitamento sustentável 2025
  • Cytisus multiflorus (L'HÉR) sweet extracts as potent regenerative agents for skin-related conditions 2025
  • Development of bioactive ethosomes from rubus idaeus leaf extract: Sustainable innovation for cosmetic formulations 2025
  • [OI42] Sustentabilidade e inovação no setor agroalimentar: aproveitamento de bioresíduos para obtenção de ingredientes ricos em compostos fenólicos 2025
  • Melittis melissophyllum L.: obtaining a natural ingredient with preservative and bioactive potential. 2025
  • Novel Natural Bioactives from Cytisus multiflorus and Cytisus striatus for Dermocosmetic Applications 2025
  • Toward safer and sustainable ingredients: Cytocompatibility of bioactive olive pomace extracts for dermocosmetic formulations 2025
  • Valorization of apple pomace as a green source of prebiotics 2025
  • [OI43] Nutritional characterization and antioxidant application of sunflower by-products in biscuit formulations 2025
  • [OI46] Valorization of Lentinula edodes and Agaricus bisporus bioresidues: Gamma irradiation effects on polysaccharide bioactivity 2025
  • Distilled solid residue from Rosmarinus officinalis L. essential oil extraction as a source of bioactive compounds 2025
  • Enhancing Protein Content and Reducing Antinutritional Factors in Beluga Lentils through Combined Germination and Fermentation 2025
  • [OI41] Sustainable bioactive recovery: The most efficient quercetin extraction from onion peel 2025
  • CYTISUS SCOPARIUS (L.) LINK: A PROMISING SOURCE OF VALUABLE COMPOUNDS 2025
  • Explore extrusion conditions to obtain pre-gelatinized wheat flour with improved characteristics 2025
  • Explore extrusion conditions to obtain pre-gelatinized wheat flour with improved characteristics. 2025
  • FROM TREES TO FLOUR: UNLOCKING THE HIDDEN WONDERS OF ACORNS 2025
  • From by-product to ingredient antioxidant and antimicrobial potential of olive pomace extracts 2025
  • Bioaccessibility and antioxidant activity of Bacoside A from Bacopa monnieri (L.) Wettst 2025
  • Bioactive Compounds from Lettuce Waste and Losses: Valorization Approaches 2025
  • Cardoon blade-enriched functional smoothie: Formulation and stability study 2025
  • Exploring alternative protein sources for bread production: impact on total proteins and free amino acid profile measured by high-resolution mass spectrometry 2025
  • Gluten-free brownies with lupin flour development and characterisation 2025
  • Grape winemaking byproducts: current valorization strategies and their 2 value as source of tannins with applications in food & feed 2025
  • Impact of gamma radiation on polysaccharide composition and bioactive properties of Pleurotus ostreatus biowaste 2025
  • Lupin-powered brownies: nutritional quality and consumer acceptance 2025
  • Microbial and pest contamination in nuts: Radio frequency disinfestation and controlled atmosphere preservation – A review.  Food Control. 2025
  • Reintroducing lentil cultivation in Trás-os-Montes comparative evaluation of commercial seeds and their local counterparts 2025
  • UP4HEALTH ingredientes for the development of functional foods 2025
  • Valorization of Lentinula edodes and Agaricus bisporus bioresidues: Gamma irradiation effects in polysaccharide bioactivity 2025
  • Phenolic profile and antioxidant potential of hydroethanolic extracts of sumac 2024
  • Phenolic profile and antioxidant potential of hydroethanolic extracts of sumac. 2024
  • Portuguese herbal mixtures: a study on phenolic profile characterization and in vitro bioactive potential 2024
  • Exploring ethosomal technology to preserve bioactive plants by-product extracts for cosmetic purposes 2024
  • Ganoderma lucidum Sporocarp Parts: Nutritional Composition and Prebiotic Activity After Digestion 2024
  • Perfil fitoquímico e atividade antioxidante do rizoma de ruibarbo 2024
  • Estudo da aplicação do extrato de curcuma como ingrediente corante natural em queijadas de laranja 2024
  • Extrato otimizado de Tradescantia zebrina L.: um corante alimentar alternativo e os seus efeitos na dieta de Drosophilas melanogaster 2024
  • Impacto do extrato corante de Clitoria ternatea L. na progressão da doença de Parkinson 2024
  • Impacto do intercropping e do sistema de irrigação nos parâmetros físico-químicos e nutricionais de Prunus dulcis no nordeste de Portugal 2024
  • Promoção de estratégias sustentáveis no setor agroalimentar: valorização de subprodutos vegetais 2024
  • Rhus spp.: Estudo da caracterização nutricional, química e bioativa 2024
  • Chemical, nutritional and bioactive characterization of peach biowaste for industrial uses 2024
  • Chemical, nutritional and bioactive characterization of two varieties of pears biowaste 2024
  • Evaluation of the nutritional properties and mineral composition of almonds intercropped with chickpeas and clover in different irrigation systems in northeastern Portugal 2024
  • Economia circular na indústria alimentar: aproveitamento e valorização do subproduto de carambola 2024
  • Magnesium and Manganese Cations Induced Changes in Chemical and Bioactive Profiles on Purple and Green Basil 2024
  • Sustainable use of apple pomace as a new functional ingredient due to its enhanced antioxidant and prebiotic properties 2024
  • Optimization of Phenolic Compounds Extraction from Apium graveolens L. 2024
  • Almonds intercropped with chickpeas and clover cultivated in Portugal under different irrigation conditions: a correlation between phenolic compounds and bioactive potential 2024
  • Optimization of the nutritional profile of lentils (Lens culinaris spp.) through different physical pretreatments combined with fermentation 2024
  • Optimized extract of blue flowers of Clitoria ternatea L.: A study of in vitro bioactive potential and behavioral effects in Drosophila melanogaster 2024
  • Reusing Agri-Food Biowaste as a Sustainable Strategy: The Case of Ipomoea potato (L.) Lam Leaves 2024
  • Almonds intercropped with other crops cultivated in Croatia: study of nutritional properties and bioactivities 2024
  • Chestnut ‘Terra Fria’ PDO: Suitable Ingredient for Innovative Products 2024
  • Enhancing invasive species value through phenolic compounds extraction for pharmaceuticals applications - optimization through Response Surface Methodology 2024
  • Lemon verbena as a source of phenolic compounds with nutraceutical application: Optimization of extraction through Response Surface Methodology 2024
  • [OI34] Circular economy in the agri-food sector: valorization studies of vegetables by-products 2024
  • Banana Influorescence as a Source of Nutrientes and Bioactive Compounds 2024
  • Bio-Based Molecules From Herbs and Food Waste/Residues as Solutions to Control Grape Pathogens 2024
  • Transforming banana peel waste into alternative fermentation substrate for lactic acid production 2024
  • Development of an alternative flour using residues resulting from the process of a plantbased beverage 2024
  • Impactos do extrato de Clitoria ternatea L. no comportamento de Drosophila melanogaster adultas 2024
  • [OI35] Mushroom bio-residues as a source of dietary fibre 2024
  • Apple Pomace: Antioxidant and Prebiotic Potential 2024
  • Apple pomace as a sustainable source of prebiotics 2024
  • Application of optimized extract of Citrus sinensis Osbeck epicarp and Ocimum basilicum L. leafs in orange-based fermented beverage 2024
  • Biological Activities of hydroethanolic Extracts from Sumac (Rhus spp.) 2024
  • By-products of the food sector as a source of nutrients: the particular case of peach pomace resulting from the juice industry 2024
  • Evaluation of the nutritional, chemical and mineral composition of intercropped almonds cultivated in Croatia 2024
  • Exploitation of Sunflower (Helianthus annuus L.) bioresidues: Nutritional value and chemical composition 2024
  • Multivariate Chemometric Analysis Reveals Discriminant Compounds in Lupinus albus L. Cultivars From Different Ecotypes 2024
  • Phenolic composition and bioactivities of acorn shell: An exploratory study 2024
  • Approach for using banana peels in fermentation bioprocesses: upstream processes 2024
  • Exploring Populus nigra L. biomass: a potential source of bioactive compounds 2024
  • Valorizing forest biomass: obtaining essential oil and phenolic compounds from Cistus ladanifer L. cleaning residue 2024
  • Bagaço de maçã como fonte sustentável de prebióticos 2024
  • Bioactive properties of Rhus spp. 2024
  • Exploiting Berry Residues for Innovative Bioactive Cosmetic Formulations 2024
  • Are the hydroethanolic extracts from Côa Valley aromatic plants a promising source of cosmetic bioactive ingredients? 2024
  • Bioactivities of xylooligosaccharides obtained from olive pits. 2024
  • Enhancing Wound Healing: Sericin and Chelidonium majus L. as Potential Dressings 2024
  • Exploring the Therapeutic Synergy: Comprehensive Assays Unveil the Potential of Sericin and Chelidonium majus L. in Developing a Possible Wound Dressing 2024
  • Exploring the use of turmeric extract as a natural colorant in orange “Queijadas” 2024
  • Innovation In Superfoods For Health And Nutrition: Nutritional Characterization Of Agaricus Blazei Murill Enriched With ß-Glucans 2024
  • Projeto PulpIng completa cadeia de valor da abóbora 2024
  • Valuing the medicinal flora of Côa valley (Portugal) through the development of new plant- based cosmetics 2024
  • Approach to defining enzymatic hydrolysis conditioing of banana peels with combinations of enzymes (cellulase, viscozyme L and pectinase) 2024
  • Unveiling the potential of Euphorbia species as sustainable sources of bioactive compounds for the food and pharmaceutical industries 2024
  • Valorização da flora africana: Dombeya rotundifolia. (Hochst,) Planch. como fonte de ingredientes funcionais 2024
  • Almond (Prunus Dulcis) By-Products From Supercritical Fluid Extraction Exhibit Promising Antioxidant Capacity After Simulated Digestion. 2024
  • Bioaccessible Profile Of Polyphenols From Up4health's Olive Pomace Based Ingredient: Sustainability And Healthiness Converging In The Agrifood Sector 2024
  • By-Products From Supercritical Fluid Extraction Exhibit Promising Antioxidant Capacity After Simulated Digestion 2024
  • The Influence Of Tea Preparation On Ganoderma lucidum’s Triterpene Bioaccessibility 2024
  • UNLOCKING THE POTENTIAL OF MONTESINHO'S WILD MUSHROOMS: CONTROLLED CULTIVATION FOR QUALITY AND NUTRITION 2024
  • Unlocking the Potential of Montesinho's Wild Mushrooms: Controlled Cultivation for Quality and Nutrition (Flash Poster Presentation) 2024
  • Assessment of the nutritional and antioxidant properties of almonds (Prunus dulcis L.) cultivated under different intercropping conditions in the northeastern of Portugal 2024
  • Response Surface Methodology applied on hydrodistillation for aromatic herbs (Cinnamomum verum J. Presl and Rosmarinus officinalis L.) to optimize the yield in essential oils 2024
  • Wild edible plants in Angola: diversity, traditional uses, phytochemical properties, and socio-economic potential 2024
  • Assessment of the nutritional and antioxidant properties of almonds (Prunus dulcis L.) cultivated under different intercropping conditions in northeastern of Portugal 2024
  • Optimization of Basil-Cinnamon (Ocimum basilicum L.) Extraction: Chromatographic Identification of Compounds of Interest to the Food Industry 2024
  • Searching for cosmetic ingredients in strawberry-tree leaves' and turpentine-tree fruits' extracts 2024
  • Biochemical Characterization Of Beetroot Varieties 2024
  • Chemical and microbial stability of an isotonic drink based on thermal water, hibiscus tea, and apple juice: phenolic compounds, antioxidant activity, and color retention 2024
  • Development and characterization of gluten-free fresh pasta with thermal water and associated flours 2024
  • EXPLORING PHYTOCHEMICAL DIVERSITY AND BIOLOGICAL ACTIVITIES OF Hypericum japonicum AND Hypericum sampsonii: POTENTIAL FOR NATURAL PRODUCT-BASED APPLICATIONS 2024
  • Editorial: III Bio.Natural-bioactive natural products research meeting: pharmacology perspectives.  Frontiers in Pharmacology. 2024
  • Exploring Bioactive Compounds in Lettuce Wastes and Losses 2024
  • From Ayurveda to ADHD: Bacopa monnieri Gummies as a Natural Therapeutic Option 2024
  • Patente Nacional Nº 117256 - Processo para obtenção de um extrato bioativo de aloesina a partir do córtex externo da folha de Aloe vera 2024
  • Patente Nacional Nº 117561 - Obtenção de bioativos de folhas de Eucalyptus globulus: aplicações antioxidantes e antimicrobianas 2024
  • Patente Nacional Nº 118373 - Composição antimicrobiana, seus métodos e usos 2024
  • Patente Nacional Nº 118530 - Obtenção de uma formulação natural para inibição do crescimento de microrganismos cariogénicos 2024
  • Potential of nanotechnology in combination with natural extracts for therapeutic efficacy in dermatological diseases: a review. 2024
  • Recuperación de antocianinas y otros polifenoles del bagazo de uva tinta mediante extracciones hidrotérmicas em cascada 2024
  • THE COMBINED EFFECT OF PORTUGUESE NATURAL MINERAL WATERS WITH PLANT EXTRACTS AGAINST SKIN AGING 2024
  • Unlocking the potential of minor explored fractions of bacopa monnieri: an optimization study 2024
  • Valorization of vegetables’ by-products as sources of bioactive compounds 2024
  • Chemical characterization of intercropped almonds (Prunus dulcis Mill.) produced under different irrigation systems in north-eastern Portugal 2023
  • Exploring common juniper following the cascade principle: extraction and characterization of essential oil, hydrolat, and phenolic compounds from its biomass 2023
  • Optimization of bioactive compounds in thymus genus leaves using HPLC-DAD-ESI/MS and investigation of their food industrial applications 2023
  • Spent Coffee Grounds: a potential antifungal agent? 2023
  • Employing apple pomace as a natural and functional ingredient for application in the food and nutraceutical industries 2023
  • Pigmentos naturales bioativos: Avances significativos para la industria alimentaria 2023
  • Recovery of phenolic compounds in the apple production chain following a circular approach 2023
  • Rethink mushroom´s production residues as powerful hypocholesterolemic agents: development of innovative and functional formulations 2023
  • Turning apple pomace into high-added-value compounds for application in the food and nutraceutical industries 2023
  • Análise das propriedades nutricionais e químicas de amêndoas consorciadas (Prunus dulcis) produzidas no nordeste de Portugal em diferentes sistemas de irrigação 2023
  • Caracterização do perfil fenólico e potencial antioxidante de amêndoas cultiuvadas sob diferentes condições de irrigação no nordeste de Portugal 2023
  • Caracterização do perfil fenólico e potencial antioxidante de amêndoas cultivadas sob diferentes condições de irrigação no nordeste de Portugal 2023
  • Efeito hepatoprotetor de plantas do Vale do Côa (Portugal) num modelo celular de doença do fígado gordo não alcoolico (DFGNA) 2023
  • Fortificación de yogur con extrato de hojas de berenjena (Solanum melongena L.): Impacto en propriedades fisicoquímicas y bioactivas 2023
  • Incremento do perfil nutricional de plantas e cogumelos através da biofortificação com selénio: Uma visão global 2023
  • Incremento do perfil nutricional de plantas e cogumelos através da biofortificação com selécio: Uma visão global 2023
  • Incremento do perfil nutricional de plantas e cogumelos através da biofortificação com selénio: Uma visão global. 2023
  • Investigação das propiedades nutricionais e bioativas do bagaço 2023
  • Investigação das propriedades nutricionais e bioativas do bagaço de maçã 2023
  • Melhorar o perfil nutricional de plantas e cogumelos através da biofortificação com selénio: Uma visão global 2023
  • Nutritional and chemical composition of Fistulina hepatica and Clitocybe nuda from Montesinho Natural Park 2023
  • Otimização do processo de extração de ervas do género Thymus como alternativa natural para a conservação de alimentos 2023
  • Perfil nutricional das folhas de beldroega e cardo comum fertilizados com diferentes rácios de N:P:K 2023
  • Pigmentos naturales bioactivos: Avances significativos para la industria alimentaria 2023
  • Potencial do Manjericão-Canela (O. basilicum 'Cinnamon') como fonte de compostos valiosos para indústria alimentar 2023
  • Producción controlada e hongos comestibles en el parque natural de montasinho: enfoques de sostenibilidade y conservacion 2023
  • Promoção de estratégias de sustentabilidade através da caracterização de subprodutos vegetais 2023
  • Recuperação de compostos fenólicos da cadeia de produção de maçã: uma perspetiva circular 2023
  • Rethink mushroom's production residues as powerful hypocholesterolemic agents: development of innovative and functional formulations 2023
  • Cistus Species from Côa Valley: a Source of Antioxidants for Natural-based Cosmetics 2023
  • P. Plectranthus aliciae: Biological activity of 6,7-dehydroroyleanone and derivatives 2023
  • A framboesa vermelha como fonte de corantes antociânicos naturais 2023
  • Biofortificação de Pleurotus spp. com ferro e selénio e sua bioacessibilidade 2023
  • Impacto da micorrização de castanheiro híbrido com Boletus edulis no perfil fenólico 2023
  • Produção Controlada de cogumelos Comestíveis do Parque Natural de Montesinho: Abordagens para Sustentabilidade e Conservação 2023
  • Rácios N:K:P versus perfil nutricional de folhas de Sonchus oleraceusL. 2023
  • Effect s of Drought Stress on the Chemical Composition and Bioactive Properties of Cichorium spinosum L. 2023
  • Composição nutricional e química de lulo (Solanum quitoense Lam.) 2023
  • Disclosing green applications of natural hydrogel systems containing A. citrodora Palau hydrosol with antimicrobial potential 2023
  • The effects of biostimulants and deficit irrigation on chemical composition of greenhouse tomato 2023
  • Environmental hotspots of the life cycle of pumpkin pulp: conventional vs waste-derived preservatives 2023
  • EXPLORING THE CHEMICAL AND NUTRITIONAL PROFILE OF MAIZE (Zea mays L.) CULTIVATED WITH BIOSTIMULANTS 2023
  • Nutritional and antioxidant potential of soybean (Glycine max) by-products: An evaluation study 2023
  • Can phenolic compounds from Pyrus communis L. help in the fight against antimicrobial resistance? 2023
  • Evaluation of nutritional and chemical properties of almonds (Prunus dulcis) produced in northeastern of Portugal under different conditions by intercropping systems 2023
  • Assessment of the in vitro bioaccessibility of polyphenols from chestnut flower extract: a step towards exploring its functional potential 2023
  • Development and characterization of novel functional sports drink based on thermal water, hibiscus tea, and apple juice 2023
  • Effect of boiling water treatment on the phenolic composition of oak acorn flour extracts 2023
  • Influence of different harvesting locations on the phenolic composition of Quercus rotundifolia Lam. acorn flour extracts 2023
  • Investigating the bioactive properties of apple pomace: unlocking its potential 2023
  • Up4Health ingredients: speciality plant-based food processing by-products extracts for industrial application 2023
  • UP4HEALTH INGREDIENTS: SPECIALITY PLANT-BASED FOOD PROCESSING BY-PRODUCT EXTRACTS FOR INDUSTRIAL APPLICATION 2023
  • Análise cromatográfica de metabolitos secundários em frutos de castanheiro da Índia 2023
  • Proximate composition and free sugar and fatty acid profiles of Asian hornet larvae: An alternative food source? 2023
  • Proximate composition and free sugar and fatty acid profiles of Asian hornet larvae: An alternative food source?. 2023
  • Biological activity screening of plant oil for skincare applications 2023
  • Exploring the inhibitory effects of Côa valley plant extracts on osteoclast differentiation: Chemical characterization and cytotoxicity 2023
  • Phytochemical ande bioactive screening of natural plant matrices from the Cumbira Forest Reserve (Cuanza Sul, Angola): Lablab purpureus (L.) Sweet, Dombeya rotundifolia. (Hochst.) Planch. and Commelina africana (L.) 2023
  • Meat sausages production with maritime pine bark extracts: effects on lipid oxidation and antioxidant capacity 2023
  • Antimicrobial activity of alginate films and coatings: a comparison 2023
  • Biofortified Pleurotus mushrooms as alternative protein sources 2023
  • Biofortified mushrooms as alternative protein sources 2023
  • Caracterização do perfil químico e nutricional do milho cultivado com bioestimulantes (Zea mays L.) 2023
  • Emerging Challenges: Prevalence of ESBL- and KPC-Producing Klebsiella pneumoniae Strains and the Impact of Biofilm Formation on Antibiotic Resistance 2023
  • Estabilidad oxidativa del aceite de subproducto de pescado con extracto bioactivo de bellota durante condiciones de almacenamiento acelerado 2023
  • Exploração do bagaço de maçã como fonte de compostos bioativos 2023
  • Novos produtos e aplicações alimentares e nutracêuticas de ruibarbo 2023
  • Nutritional value and bioactive properties of Lablab purpureus (L.) Sweet, Dombeya rotundifolia (Hochst.) Planch., and Commelina africana (L.): Natural plant matrices from the Cumbira Forest Reserve (Cuanza Sul, Angola) 2023
  • Optimization of cinnamon (Cinnamomum verum J. Presl.) essential oils extraction using hydrodistillation (Clevenger apparatus) 2023
  • PERFIL NUTRICIONAL E CARACTERIZAÇÃO QUÍMICA DE CARDO DOURADO ( S. hispanicus ) PRODUZIDO COM DIFERENTES SISTEMAS DE IRRIGAÇÃO 2023
  • Potencial de Pigmentos Naturais Bioativos: Técnicas de Extração Convencionais e Não Convencionais, Métodos de Estabilização e Aplicações na Indústria Alimentar. 2023
  • Biological activity of 6,7-dehydroroyleanonederivatives from Plectranthus aliciae 2023
  • Medicinal Centauri Honey: a promising ingredient? 2023
  • Resíduo da extração de Cucurbita pepo L. como fonte promissora de fibras e proteínas 2023
  • Subprodutos do cultivo das solanáceas como fonte sustentável de compostos bioativos e ingredientes funcionais de valor para a indústria alimentar 2023
  • Effect of alginate-based edible coatings enriched with Origanum vulgare L. essential oil on the shelf-life of biological apples 2023
  • Fatty acid profile and indices of atherogenicity and thrombogenicity of fish by-product oil for pet food formulations 2023
  • Incorporating Chestnut Flower Extract into Flavoured Water for Functional Enrichment: Evaluating Bioactive Potential and Stability 2023
  • Lipid profile of fish by-product oils obtained by ultrasound-assisted extraction 2023
  • Oxidative stability of fish by-product oil added of bioactive acorn extract during accelerated storage conditions 2023
  • The use of natural edible coatings to preserve chestnuts 2023
  • Green chemicals from wine and chestnut by-products: a versatile approach for a myriad of sustainable industrial applications 2023
  • Castanea sativa by-products: a sustainable source of natural preservatives for the beverage industry 2023
  • Plant extracts as natural agents against grapevine diseases paving the way to more resilient winegrowing systems 2023
  • Biovalorization of agricultural by-products obtained through green-extration methodology 2023
  • Protective Effects of Equisetum ramosissimum Desf. Against Palmitic Acid-induced Lipid Accumulation and Mitochondrial Dysfunction in Human HepG2 Cells 2023
  • Bio4Drinks project: the obtention of natural multifunctional ingredientes for the beverage industry 2023
  • Effect of Chestnut flower extracts on the flavour stability of craft beer 2023
  • Stability studies of chestnut flower based ingredients prospecting incorporation into beverages 2023
  • Antimicrobial activity of blueberry leaves against multidrug-resistant Klebsiella pneumoniae 2023
  • Disclosing the potential of hydrosols as sustainable alternatives 2023
  • Elaboration of films from plant residues: a more sustainable alternative to the environment 2023
  • Integrated strategy for promoting the socio-economic sustainability of the cultivation and consumption of Montesinho mushrooms 2023
  • Integrated strategy for the valorisation of agri-food waste 2023
  • Lipid profile of fish by-product oils obtained by microwave-assisted extraction and Soxhlet 2023
  • Nutritional quality of fresh-cut watercress stored under modified atmosphere packaging 2023
  • Elaboration and antimicrobial activity of films from plant residues incorporated with eucalyptus extract and oregano essential oil 2023
  • IMPACT OF AMMONIACAL NITROGEN ON THE CENTESIMAL COMPOSITION AND CHEMICAL PROFILE OF PORTULACA OLERACEA L. 2023
  • Natural Coating Formulations to Preserve Chestnuts 2023
  • Vegetable losses and wastes as a source of biobased ingredients 2023
  • Sustainable methodologies of different types of sweet potatoes (Ipomoea batatas L.) peel extractions as a source of bioactive compounds 2023
  • Effects of an aqueous extract of Santolina chamaecyparissus L. in mammary carcinogenesis: Data from a rat model 2023
  • OLIVEBIOEXTRACT - SUSTAINABLE USE OF OLIVE POMACE IN AN INTEGRATED VALORISATION CHAIN USING INNOVATIVE PROCESSES 2023
  • Wild mushroom extracts in the fight against canine pyoderma 2023
  • [OI29] Evaluation of the Preservative Capacity of Brassica oleracea var. Acephala Extract in a Bakery Product 2023
  • Uso de sulfitos como agentes conservantes na indústria alimentar: Benefícios, Efeitos Adversos e Possíveis Alternativas Naturais 2023
  • Antimicrobial activity of an edible film incorporated with oregano essential oil. 2023
  • Elaboration of films from plant residues: a more sustainable alternative to the environment. 2023
  • Integrated strategies for the valorisation of agri-food waste 2023
  • Leaves blueberry’s extracts as Valuable Ingredients in Cosmetic and Dermatological Products 2023
  • Red grape pomace extract: bioactive potential against bacteria. fungi and SARS-CoV-2 2023
  • Towards more sustainable and circular food production systems: Life cycle assessment of pumpkin pulp production using conventional and alternative preservatives 2023
  • Uso de sulfitos como agentes conservantes na indústria alimentar ¿ Benefícios, efeitos adversos e possíveis alternativas naturais 2023
  • ASSESSMENT OF THE POTENTIAL OF GREEN PHENOLIC EXTRACTS OF A CHESTNUT BY-PRODUCT TO BE USED AS A NATURAL PRESERVATIVE 2023
  • ANTIOXIDANT POTENTIAL OF ULTRASOUND-ASSISTED EXTRACTS RICH IN PHENOLIC COMPOUNDS OBTAINED FROM A CHESTNUT BIOWASTE 2023
  • Antimicrobial activity of an edible film incorporated with oregano essential oil 2023
  • Plant extracts: A study on the chemical characterization and bioactive potential to inhibit grape pathogens 2023
  • Valorization of Castanea sativa Mill. flowers and Eucalyptus globulus L. leaves as a source of bioactive compounds with potential to inhibit grape pathogens 2023
  • Do you know the beneficial properties of watercress consumption? 2023
  • Novel dietary fiber-rich smoothie formulations 2023
  • Effect of extraction mehod on the phenolic profile and antimicrobial activity of quince peel extracts 2023
  • Avaliação do Uso de Rádio-Frequências na Desinfestação da Castanha 2023
  • Biofortificação de Pleurotus spp. com ferro e selénio 2023
  • Development and characterization of a novel functional sports drink based on thermal water, hibiscus tea, and apple juice 2023
  • Editorial: Rediscovering local landraces: shaping horticulture for the future, volume II.  Frontiers in Plant Science. 2023
  • Evaluation of the antibacterial potential of phytochemical-rich extract derived from Hypericum japonicum on clinical and food-borne bacterial strains. 2023
  • Exploring the Properties of Portuguese Thermal Waters with Plant Extracts: a Sustainable Approach to Anti-Aging 2023
  • Exploring the potential of thermal waters for enhancing bioactive properties of german chamomile infusions 2023
  • In vitro evaluation of plant extracts as antifungal agents against Botrytis cinerea 2023
  • Infusions of chamomile prepared with thermal waters: is there room for bioactive improvement? 2023
  • Natural Sources preservatives and colorants in food 2023
  • Nutritional, Chemical profile, and antioxidant activity of wild fruit extracts: Aframomum alboviolaceum (Ridl.) Hochst. and Sclerocarya birrea (A. Rich.) Hochst. pulp and peel from Cuanza Sul, Angola 2023
  • Perfil Nutricional e caracterização química de cardo dourado (S. hispanicus) produzido com diferentes sistemas de irrigação 2023
  • Potential use of Euphorbia hirta and Euphorbia jolkinii extracts as antimicrobial agents against three clinical bacteria 2023
  • Preface to Natural Secondary Metabolites: From Nature, Through Science, to Industry 2023
  • Risk benefits of new ingredients added to novel cereal-based formulations 2023
  • Selenium biofortification of plants and mushrooms: Towards healthier foods for human nutrition - An overview 2023
  • Testing of anthocyanin-based double emulsion colourant systems in yoghurts 2023
  • The anti-aging potential of Portuguese natural resources: the combined effect of Portuguese thermal waters and plant extracts 2023
  • Molecular dynamics studies targeting coloring and preserving molecules: proposal for the development of bio-based hybrid molecules 2022
  • Nutritional and bioactive characterization of Apium graveolensis. L. 2022
  • Effect of Santolina chamaecyparissus on serum markers: dara from animal model of mammary cancer 2022
  • Análise cromatográfica de metabolitos secundários em frutos de castanheiro da Índia 2022
  • Assessment of the phenolic profile and antioxidant properties of strawberry fruit ("Fragaria x ananassa Duch") bio-residues 2022
  • Assessment of the phenolic profile and antioxidant properties of strawberry fruit ('Fragaria x ananassa Duch') bio-residues 2022
  • Caracterização fenólica (HPLC-DAD-ESI/MS) e bioativa de extratos ricos em moléculas conservantes. 2022
  • Chemical profile and proximate composition of "Fragaria x ananassa Duch" fruit bioresidues 2022
  • Chemical profile and proximate composition of 'Fragaria x ananassa Duch' fruit bioresidues 2022
  • Chromatographic profile of free sugars in fruits from five different varieties of Ficus carica L. 2022
  • Perfil lipídico de óleos de subprodutos de peixe obtidos por extração assistida por micro-ondas e Soxhlet 2022
  • Exploring the bioactive potential of Artemisia annua L. hydroethanolic extracts. 2022
  • Coloring solutions based on double emulsions 2022
  • Disclosing the potential of hydrosols as eco-friendly antimicrobial alternatives 2022
  • Incorporação de farinha de castanha no produto de pastelaria "económico" 2022
  • Nutritional and chemical composition of Fistulina hepatica and Clitocybe nuda from Montesinho Natural Park 2022
  • Valorização dos resíduos sólidos provenientes da produção de vinho tinto com potencial aplicação na indústria alimentar 2022
  • Assessment of the nutritional, chemical, and bioactive profile of strawberry fruit industry bio-residues 2022
  • Development of chlorophyll-based natural colorants from bio-residues of Daucus carota L. and Solanum lycopersicum var. cerasiforme 2022
  • Fig (Ficus carica L.) biowaste as a source of organic acids for the food industry 2022
  • Fig (Ficus carica L.) biowaste as sources of phenolic compounds for the food and pharmaceutical industry 2022
  • Food preservative extracts from pumpkin by-products. 2022
  • Nutritional composition and health benefits of watercress (Nasturtium officinale R. Br.) 2022
  • The impact of a Santolina chamaecyparissus L. extract on the gene expression of tumour markers 2022
  • Use of plant biostimulants in the cultivation of walnuts (Juglans regia L.) and their impact on the chemical profile of the fruits 2022
  • Biological properties of Hypericum sampsonii and Hypericum japonica: comparison of the antioxidant, anti-inflammatory and antimicrobial activity 2022
  • Biological properties of Hypericum sampsonii and Hypericum japonica: comparison of the antioxidant, anti-inflammatory and antimicrobial activity. 2022
  • Efeito de bioestimulantes vegetais nos perfis nutricionais e químicos de Corylus avellana L. (avelã) 2022
  • Efeito de bioestimulantes vegetais nos perfis nutricionais e químicos de amêndoa [Prunus dulcis (Miller) D. A. Webb] 2022
  • Effects of different treatments on the phenolic composition of acor extracts from Quercus robur and Quercus rotundifolia 2022
  • Identificação e otimização da extração de compostos fenólicos de cascas de abóbora "Butternut squash" 2022
  • Identificação e otimização da extração de compostos fenólicos de cascas de abóbora 'Butternut squash' 2022
  • Optimización de la extracción asistida por microondas de aceite de subproductos de pescado y evaluación de su calidad nutricional 2022
  • Characterization of the biological residue Brassica Oleraceae L. to obtain a potential natural ingredient 2022
  • GREEN EXTRACTION OF ANTHOCYANINS FROM RED CABBAGE WASTE USING PRESSURIZED ACID WHEY AS SOLVENT: AN UPCYCLING APPROACH 2022
  • Efeito na cor e textura de bolos incorporados com extrato de canela orgânica nanoencapsulado 2022
  • Avaliação do tipo de encapsulante e técnica de encapsulação para aumento da bioatividade de extrato de bioresíduo da pele de amendoim 2022
  • Bio-chemical Composition Of Different Onion Landraces from Greece 2022
  • Biochemical composition of different onion landraces from Greece. 2022
  • Valorização de bio-resíduos de morango, mirtilo e framboesa para aplicação na indústria alimentar 2022
  • Caracterização e extração otimizada de compostos bioativos de casca de marmelo 2022
  • Egyptian pumpkin by-product extracts as natural food preservatives. 2022
  • Metabolomic approach to assess the effect of the foraging year on the anti-elastase activity of Cytinus hypocistis (L.) 2022
  • "Pingo de Mel" fig as a rich source of phytochemicals with antioxidant and antimicrobial properties 2022
  • Bioactive properties of Sorbus aria (L.) Crantz fruits: antioxidant and antimicrobial activities 2022
  • Crataegus monogyna Jacq.: Source of antioxidants for functional foods and antifungal activity for natural pesticides 2022
  • FIG (FICUS CARICA L.) Synergic aspects between biotechnology and computer science 2022
  • Influence of Germination Process in Sorghum Grains (Sorghum Bicolor L. Moench) on the Starch Gel Technological Characteristics 2022
  • Nutritional and chemical characterization of ivy gourd (Coccinia grandis (L.) Voigt) 2022
  • Nutritional and chemical profile of grape pomace generated in red wine production 2022
  • Optimized microwave-assisted extraction of fish oil from fish industry by-products 2022
  • Phenolic compounds as mycorrhization signaling molecules in micropropagated chestnut (Castanea sativa Mill.) seedlings 2022
  • Talinum paniculatum (Jacq.) Gaertn: Evaluation of antioxidant and antimcrobial potential 2022
  • Wild Mushrooms For Alzheimer's Disease 2022
  • Biological and Phytochemical Evaluation of Methanolic Extracts from Pennyroyal and Lavender Species of the Portuguese Flora 2022
  • Fig Tree Leaves as Natural Food Preservatives 2022
  • Application of edible coating for chestnut preservation 2022
  • Application of edible coatings for chestnut preservation 2022
  • Development of chestnut spreadables: how to keep them healthy? 2022
  • Histopathological Evaluation of Mice's Liver and Kidney after Exposure to an Elderberry Extract 2022
  • Increasing nutritional and bioactive properties of "Económicos" with chestnut flour 2022
  • Optimization of Total Phenolic Content of Fig Leaves Obtained Through Response Surface Methodology. 2022
  • Optimization of total phenolic content of fig obtained through Response Surface Methodology 2022
  • Preliminary analysis of Opuntia ficus-indica (L.) Mill. bioactive properties 2022
  • Unsupervised exploratory analyses as a raw material selection tool to dvelop innovative food products 2022
  • Natural compounds with preservative capacity obtained from by-products of pumpkin industrial processing. 2022
  • Prevalence of VRE and CTXR E. coli in the Intestinal Tract of Broilers 2022
  • Antioxidant activity of alginate edible films containing plant extracts 2022
  • Development of innovative bakery products: bread with different types of flour 2022
  • Incresing nutritional and bioactive properties of “Económicos” with chestnut flour. 2022
  • Nutritional and chemical characterization of ivy gourd (Coccinia grandis (L.) Voigt). 2022
  • Virtual screening of a livrary of natural compounds against COX-2 protein 2022
  • Polyphenols composition and antioxidant activity of strawberry and red rasberry 2022
  • Efeito do extrato de Santolina chamaecyparissus em parâmetros fisiológicos de um modelo animal de cancro da mama induzido quimicamente 2022
  • A Sustainable Integrated Project to Recover Bioactive Molecules from Fig Production Residue 2022
  • HPLCDADESI/MS profiling of phytochemicals in Aesculus hippocastanum fruit 2022
  • Mycorrhization and micropropagation of chestnut (Castanea sativa Mill.) seedlings as tools to obtain high added-value phenolic compounds 2022
  • Mycorrhization and micropropation of chestnut (Castanea sativa Mill.) seedlings as tools to obtain high addedvalue phenolic compounds 2022
  • Two new alternative sources of betacyanin colouring compounds for food industry 2022
  • Study of the edible Rumex induratus from Côa valley in hepatocarcinoma cell lines 2022
  • Biovalorization of by-products from olive leaf and olive pomace obtained through green extraction methodology 2022
  • Chemical characterization, cytotoxic evaluation and anti-SARS-CoV2 activity of plant extracts rich in hydrolysable tannins. 2022
  • Circular Economy in the Baking Industry 2022
  • Corantes naturais para molhos e condimentos como conservantes? 2022
  • MiChesnut3 - Perfil fenólico de híbridos de castanheiro 2022
  • MiChestnut3 ¿ Perfil fenólico de híbridos de castanheiro 2022
  • RevestCAST - Otimização dos processos industriais de aplicação de revestimentos comestíveis para a conservação pós-colheira da castanha (Castanea sativa Mill.) 2022
  • The effects of fertilization regime on growth parameters and bioactive properties of pot grown Cichorium spinosum L. plants 2022
  • The chestnut in health promotion: its therapeutic properties 2022
  • Optimization of the extraction of bioactive compounds from Thymus vulgaris L.: comparison of heat-assisted and ultrasound-assisted techniques 2022
  • Olive leaf extracts as natural preservatives in foods: nutritional, chemical and physical analysis in quark cheese. 2022
  • Nuevas fuentes de colorantes naturales de aplicación en alimentos infantiles 2022
  • Extending the Craft Beer tasty lifetime with by-products of the wine and chestnut production ¿ The Bio4Drinks Project 2022
  • Murinometric parameters determined during Santolina chamaecyparissus administration in female Wistar rats 2022
  • Phenolic compounds and bioactive properties of Ruscus aculeatus L.: na underexploited subshrub. 2022
  • Estudo nutricional e químico dos frutos de Rubus fruticosus L. var. "Triple Crown" como fonte alimentar com alta capacidade antioxidante 2022
  • Estudo nutricional e químico dos frutos de Rubus fruticosus L. var. 'Triple Crown' como fonte alimentar com alta capacidade antioxidante 2022
  • Impacto de diferentes métodos de produção agrícola no perfil nutricional de beldroega (Portulaca oleracea L.) 2022
  • Nutritional Value of Wheat-based Canned Products 2022
  • Chemical and bioactive characterization of Adansonia digitata L. 2022
  • Perfil fenólico, bioatividade e teor de fibras de casca de marmelo 2022
  • Perfil nutricional de morango, mirtilo e framboesa 2022
  • The Juglans regia leaves as multifunctional cosmeceutical ingredients: hydroethanolic versus eutectic solvents extracts 2022
  • Extraction of phenolic compounds to apply as antifungal agents against vineyard pathogens 2022
  • Obtaining high valuable bioactive compounds from natural matrices 2022
  • Safety of an elderberry (Sambucus nigra L.) extract: an oxidative DNA damage study 2022
  • IntegraValor - integrated strategy of valorization of agri-food waste. 2022
  • Natural ingredients obtained from Brassica oleracea L. waste. 2022
  • Nutritionaland chemical evaluation of different armiña lentils cultivars (Len culinaris spp) from PGI "Rubia de la Armuña", grown in different soils 2022
  • RESPONSE SURFACE METHODOLOGY APPLIED TO ESSENTIAL OIL EXTRACTION OF EUCALYPTUS LEAVES 2022
  • TRADICIONAL CAKE ¿ECONÓMICO" WITH CHESTNUT FLOUR ¿ NUTRITIONAL AND CHEMICAL PROPERTIES 2022
  • Tradicional cake "Económico" with chestnut flour - nutritional and chemical properties 2022
  • Algarroba, una elcción saludable en la nueva gastronomía 2022
  • Antibiotic-resistant Enterococcus spp. in chicken feces: a source of environmental contamination 2022
  • Phenolic profile, bioactivity and fibre contente of quince peel 2022
  • Risk/benefits of new ingredients added to novel Cereal-based formulations 2022
  • Upcycling Agricultural By-Porducts intro Renewable Bioactive Ingredients 2022
  • Upcycling agricultural by-products into renewable bioative ingredients 2022
  • Coloring extrations from cholorophyll-based biowaste 2022
  • Título: Desenvolvimento de corantes bioativos a partir de subprodutos de framboesa vermelha usando extrações assistidas por calor e ultrassom 2022
  • A chromatographic study offive varieties for its valorization 2022
  • Book of Abstracts - Innovation in Mediterranean Traditional Foods: novel products and processes 2022
  • Book of Abstracts - Transcolab Summit: Trends in grain-based foods: 2022
  • Book of Abstracts of the 1st Novel Food Webinar: Novel foods based on new ingredients, materials and processes 2022
  • Corrigendum to “chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredients” 2022
  • Eco-friendly production of Xanthan gum in the presence of hydrosols 2022
  • Fig (Ficus carica L.) fruit bioresidues as sources of bioactive compounds for the food industry 2022
  • HPLC-DAD-(ESI)-MS/MS analysis as the first step to metabolic fingerprinting medicinal herbs: the case of underexploited Euphorbia species 2022
  • Histological lesions in HPV16-Transgenic model: The effect of hydroethanolic extract of Lavandula pedunculata (Mill.) Cav. 2022
  • Incorporação de farinha de castanha no produto de pastelaria ¿económico¿ 2022
  • Optimization of citric acid extraction from lime peels using response surface methodology. 2022
  • Peppermint leaf extract (mentha spicata l.) effects in hpv16-transgenic mice 2022
  • STUDY OF THE EDIBLE RUMEX INDURATUS FROM CO^A VALLEY IN HEPATOCARCINOMA CELL LINES 2022
  • Spirulina protein extract as an effective natural emulsifier for oil-in-water emulsions 2022
  • Supplementation of an anthocyanin-rich elderberry (sambucus nigra l.) extract in FVB/n mice: the rise of natural colorants? 2022
  • Synergistic aspects between biotechnologyand computer science 2022
  • Valorizac¸a~o de espe´cies mediterra^nicas subutilizadas: obtenc¸a~o de o´leo essencial com propriedades bioativas 2022
  • Virtual screening of medicinal compounds present in mushrooms as potentialtyrosinase inhibitors 2022
  • Horse chestnut seeds: from the inedible kernel to valuable bioactive extracts 2021
  • Quince peel as a natural food preservative: a renewable alternative in times of scarcity 2021
  • Thymus mastichina L. and Thymus vulgaris L.: natural preservatives and health promoters 2021
  • Yellow-fleshed watermelon seeds as a source of lipophilic nutrients 2021
  • Clitoria ternatea L.: A Promising Source of Blue Anthocyanins 2021
  • Thymus vulgaris L. and Thymus vulgaris L.: natural preservatives and heath promoters. 2021
  • Characterization and bioactivity of copaíba essential oil carried in a self-emulsifying system 2021
  • Novel antioxidant and fibre-rich food ingredients from quince peel 2021
  • Nutritional and bioactive characterization of Apium graveolensis. L. 2021
  • Optimized extraction of chlorophylls from solanum lycopersicum l. var. cerasiforme by-products 2021
  • Solanaceae crop by-products as renewable sources of bioactive phenolic extracts 2021
  • Predominant phenolic compounds in Mountain plants with possible antiviral potential against SARS-CoV2 2021
  • Breads enriched with different flours: a new solution for healthier diets 2021
  • Chemical composition and bioactivities of the Nephelium lappaceum L. epicarp 2021
  • Influence of the maturation stage on the chemical composition and bioative properties of Cynara cardunculus L. var. altilis seeds 2021
  • Microwave-assisted extraction: an eco-friendly alternative for extraction of antioxidant compounds from blueberry 2021
  • Study of the nutritional profile of Cichorium Spinosum L. after fertilization with different nutritional solutions 2021
  • Efeito do método de extração no perfil fenólico e na atividade antioxidante de extratos de casca de marmelo 2021
  • Panes Enriquecidos con diferentes Harinas: una Nueva Solución Para Dietas más Saludables 2021
  • Sustainable management and valorization of almond by-products 2021
  • Extraction of bioactive compounds from plants as promising agents against SARS-CoV-2 2021
  • Antioxidant activity, phenolic profile, cytotoxicity and genotoxicity of plant extracts. 2021
  • Evaluation of minimum inhibitory concentrations of plant extracts against environmental fungi and dermatophytes. 2021
  • Evaluation of minimum inhibitory concentrations of plant extracts against several bacterial pathogens. 2021
  • Citotoxicidade, Atividade Anti-Inflamatória E Capacidade Antioxidante De Extratos Obtidos A Partir De Bioresíduos De Pinhão 2021
  • Rendimento, Capacidade Antioxidante E Perfil Fenólico De Extrato De Folhas De Oliveira Obtido Usando Mistura Hidroalcóolica Em Condições De Alta Temperatura E Pressão 2021
  • Nutritional, chemical and antimicrobial profile of Apium graveolens L. 2021
  • Nutritional, chemical, and antimicrobial profile of Apium graveolens L. 2021
  • Ganoderma lucidum inhibits kidney damage associated to obesity: preliminary results 2021
  • Antimicrobial, cytotoxic and antioxidant activity of Amaranthaceae plants: a renewable source of nutrients and phenolic compounds 2021
  • In vitro evaluation of biological properties of the traditional plant Chamaemelum nobile 2021
  • Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake - "Económico" 2021
  • Phenolic profile and antioxidant activity of Nephelium lappaceum L. epicarp hydroethanolic extracts 2021
  • Amaranthaceae family: a novel source of nutrients and bioactive compounds 2021
  • Bioactive and phenolic profile of Impatiens walleriana Hook.f. petals extract: development of an alternative food ingredient 2021
  • Bioactive potential of aromatic and medicinal plants traditionally used as condiments. 2021
  • Chemical and bioactive profile of Cochlospermum angolensis Welw. formulations. 2021
  • Chemical characterization and antioxidant capacity evaluation of blueberries and currants subjected to different types of production. 2021
  • Chlorophyll-based coloring extracts obtained from biowaste. 2021
  • Combination of active packaging, nanoencapsulation of essential oils, and biosensors as a possible technology to increase food shelf-life and safety 2021
  • ILEX PARAGUARIENSIS A. ST. HIL.: a good source of phenolic compounds with bioactive properties 2021
  • Phenolic profile of Cynara scolymus L. and Silybum marianum (L.) Gaertn. aqueous and hydromethanolic extracts. 2021
  • Evaluation of the chemical and bioactive composition of Petroselinum crispum (Mill.) Nym cultivars 2021
  • RECOVERY OF BIO-WASTE FROM ILEX PARAGUARIENSIS A. ST. HIL.: SOURCE OF PHENOLIC COMPOUNDS WITH PRESERVATIVE POTENTIAL 2021
  • Valorization of bio-waste from Ilex paraguariensis A. St. Hil.: source of phenolic compounds with preservative potential 2021
  • Valorização de bio-resíduos de Ilex paraguariensis A. St. Hil.: fonte de compostos fenólicos com potencial conservante 2021
  • A baga de sabugueiro como moduladora da atividade da SOD em rim de murganhos 2021
  • Administração crónica de extrato de sabugueiro interfere com a SOD e CAT em fígado de murganho 2021
  • Evaluation of the phenolic composition and bioactivities of plants from Asteraceae family. 2021
  • Evaluation of the phenolic composition and bioactivities of plants from Asteraceae family 2021
  • Antimicrobial and cytotoxic activity of Amaranthaceae famyly extract: source of new antibiotics and anticancer treatments 2021
  • Chemical approach to biomolecules from Calendula officinalis. 2021
  • Evaluation of bioactive compounds of the plant Chamaemelum nobile from the family Asteraceae 2021
  • Innovative fat-reduced food solutions based on Pickering emulsions 2021
  • hemical approach to biomolecules from Calendula officinalis 2021
  • Composição química e nutricional de frutos vermelhos: valiosas fontes de antioxidantes 2021
  • Composição química e nutricional de frutos vermelhos: valiosas fontes de antioxidantes. Encontro com a ciência e tecnologia em Portugal 2021
  • Compostos bioativos de bio-resíduos de abóbora para aplicação em alimentos. Encontro com a ciência e tecnologia em Portugal 2021
  • Flor de Aloe vera: uma fonte interessante de bioativos para a indústria cosmética 2021
  • Nutritional and chemical characterization of cereal by-products from the milling industry 2021
  • Obtainment and chemical characterization of hydrosols 2021
  • Perfil nutricional e atividade antioxidante da polpa de 29 batatas coloridas 2021
  • TRADITIONAL PORTUGUESE PASTRY CAKES ENRICHED WITH CHESTNUT FLOUR: EFFECTS ON NUTRITIONAL AND PHYSICAL PROFILES 2021
  • Avaliação de parâmetros de stresse oxidativo hepático após administração da baga de sabugueiro em murganhos 2021
  • Efeito da baga do sabugueiro no rim de murganho: avaliação do stress oxidativo 2021
  • Efeito da baga do sabugueiro no rim de murganho: avaliação do stresse oxidativo 2021
  • Efeito da aplicação repetida de Cytinus hypocistis em murganhos transgénicos (K14HPV16): avaliação de humane endpoints 2021
  • Protection of anthocyanin-rich colourants using water-in-oil-in-water (w/o/w) emulsions 2021
  • Blueberry (Vaccinium myrtillus L.) juice and bagasse for antioxidant products development. 2021
  • Effects of different production systems on red fruits nutritional properties. 2021
  • Medicinal and aromatic plant (MAP) seasoning mixtures: bioactive and nutritional potential. 2021
  • Phenolic compounds and bioactive properties of Ruscus aculeatus L.: an underexploited subshrub. 2021
  • Phenolic profiles of horse chestnut (Aesculus hippocastanum L.) seed extracts obtained by ultrasound-assisted extraction 2021
  • Pumpkin bioresidues as sources of bioactive compounds for food application. 2021
  • Solanum melongena L. fruits as a good source of bioactive molecules with health benefits. 2021
  • Unprecedented study of the proximate and chemical composition of non-conventional seeds for further application in bakery products. 2021
  • Chemical composition of hydrosols as an indicative of their antimicrobial potential 2021
  • Application of an anthocyanin-based colorant in a pastry product. 2021
  • Effects of different production systems on red fruits nutritional properties 2021
  • Extraction of Chlorophylls and Carotenoids from Natural Sources. 2021
  • Macroalgae as an alternative source of nutrientes and compounds with bioactives potential 2021
  • Nutritional characterization, pH, and antioxidante activity of the pulp of 29 color-fleshed potatoes 2021
  • PHENOLIC COMPOUNDS AND BIOACTIVE PROPERTIES OF RUSCUS ACULEATUS L.: AN UNDEREXPLOITED SUBSHRUB 2021
  • PHYTOCHEMICAL AND ANTIOXIDANT PROFILE OF PARDINA LENTIL (LEN CULINARIS MEDIKUS) CULTIVARS FROM DIFFERENT PROVINCES OF SPAIN 2021
  • Phytochemical and antioxidant profile of Pardina lentil (Len culinaris Medikus) cultivars from different regions of Spain 2021
  • Viability of Attalea speciosa mart. Ex spreng mesocarp flour for application in bakery products: case study 2021
  • Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency. 4. Rossana V. C. Cardoso, Ângela Fernandes, José Pinela, Maria Inês Dias, Carla Pereira, Tânia C. S. P. Pires, Márcio Carocho, Esteban Fernández Vasallo, Isabel C. F. R. Ferreira and and Lillian Barros 2021
  • Potential protective effects of Ganoderma lucidum in mice fed with Western Diets 2021
  • Application of emerging green technologies in the development of new food products 2021
  • Macroalgae as na alternative source of nutrientes and compounds with bioactives potential 2021
  • Optimization of the heat-assisted extraction of bioactive compounds from olive wastes 2021
  • Solanum melongena L. fruits as a good source of bioactive molecules with health benefits 2021
  • Diet-induced obesity: effects of Ganoderma lucidum supplementation 2021
  • Novas perspetivas na produção de embalagens alimentares 2021
  • Novas prespetivas na produção de embalagens alimentares 2021
  • The effects of triterpenic acid and phenolic acid extracted from Ganoderma lucidum in an animal model of obesity 2021
  • Ganodema lucidum num modelo animal de obesidade - potencial efeito protetor 2021
  • The effects of triterpenic acid and phenolic acid extracted from Ganoderma lucidum in an animal model of obesity 2021
  • Preliminary results: the effect of Ganoderma lucidum in an animal model of obesity 2021
  • The influence of Ganoderma lucidum in the liver of an animal model of obesity 2021
  • . Calocybe gambosa (Fr.) Donk wild growing in Serbia as functional ingredient in oatmeal 2021
  • "Económicos" cakes strengthened with chestnut flour: effects on texture and color 2021
  • Amaranthus caudatus L. flowers: recovering of added value colouring molecules, chemical and bioactive characterization 2021
  • Anthocyanin-rich extract obtained from Prunus Spinosa L. by ultrasound assisted extraction for coloring purposes. 2021
  • Bixa orellana L. pods and seeds: nutritional and chemical characterization, bioactivity studies, and development of a carotenoid-based food colorant 2021
  • Blueberry juice as a nutritious and bioactive beverage to be included in novel food products. 2021
  • Carotenoid-based solutions for the replacement of artificial colorants in pastry products. 2021
  • Characterization of non-conventional food plants seeds Guizotia abyssinica (L.F.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for application in the bakery industry. 2021
  • Characterization of non-conventional food plants seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for application in the bakery industry 2021
  • Effect of Pre and post-harvest treatments in quality, organoleptic an nutraceutical properties of wild edible plants 2021
  • Extraction of Chlorophylls from natural sources. 2021
  • Extraction of phenolic compounds from Artemisia absinthium L.: Optimization through ultrasound assisted extraction using the respnse surface methodology 2021
  • Lee Index Variation and Glucose Clearance Rate in an Animal Model Of Obesity with Animals Supplemented with Ganoderma lucidum 2021
  • PHENOLIC COMPOUNDS FROM A MARANTHACEAE SPECIES : EXTRACTION , CHARACTERIZATION AND BIOLOGICAL PROPERTIES 2021
  • Phenolic and bioactive profiles of ten colored potato peels. 2021
  • Phenolic and bioactives profiles of ten colored potatos peels 2021
  • Phenolic compounds from a Amaranthaceae species: extraction, characterization and biological properties 2021
  • Phenolics compounds from Amaranthaceae family: extraction; biological properties 2021
  • Production and fertilization system affects the nutritional, chemical, and bioactive properties of small red fruits. 2021
  • State of art of Attalea speciose (babassu) mesocarp flour for application in bakery product 2021
  • Effects of Ganoderma lucidum in an animal model of obesity 2021
  • A baga de sabugueiro como moduladora da atividade da SOD em rim du murganhos 2021
  • Antimicrobial and cytotoxic activity of Amaranthaceae famyly extract:source of new antibiotics and anticancer treatments 2021
  • Antioxidant activity of a newly developed biopolymer-based coating 2021
  • Bioactive potential of aromatic and medicinal plants traditionality used as condiments 2021
  • Effect of hidroethanolic extract of Lavandula Pedunculata (Mill.) Cav. on morphometric parameters in HPV-16 transgenic mice 2021
  • Effects of cytinus hypocistis (l.) L. extract in HPVtransgenic mice 2021
  • Microalgae protein extraction using ultrasound and conventional mechanical stirring technologies 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
  • Patente Nacional Nº 110496 - Processo para a obtenção de um corante natural a partir das pétalas de Hibiscus sabdariffa L. 2021
  • Patente Nacional Nº 110859 - Obtenção de uma solução a partir de extratos de Rosmarinus officinalis L. para utilização como revestimento alimentar 2021
  • Patente Nacional Nº 115372 - Incorporação de corantes naturais obtidos a partir de bagas de sabugueiro e cálices de hibisco em pastas de açúcar 2021
  • Patente Nacional Nº 115638 - Produto aquoso funcionalizado com um extrato de flores masculinas de Castanea satival mill. com propriedades hipocolesterolémicas 2021
  • Plant-based beverages as sources of nutrientes 2021
  • Spirulina (Arthrospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier 2021
  • Sustainable Innovation to Face Climate Change. Challenges for ingredient resilience 2021
  • Valorização de pequenas empresas agrícolas da região Mediterrânica através do cultivo de plantas silvestres não convencionais 2021
  • ¿Económicos¿ cakes strengthened with chestnut: effects on texture and color 2021
  • “Económicos” cakes strengthened with chestnut: effects on texture and color 2021
  • Caracterização do perfil fenólico por HPLCDAD-ESI / MS de flores comestíveis das espécies I. balsamina e I. walleriana. 2020
  • Caracterização do perfil fenólico por HPLC-DAD-ESI/MS de flores comestíveis das espécies I. balsamina e I. walleriana 2020
  • Estudo da composição em antocianinas e propriedades bioativas do epicarpo de Sicana odorifera (Vell.) Naudin 2020
  • Estudo da composição em antocianinas e propriedades bioativas do epicarpo de Sicana odorifera (Vell.) Naudin. 2020
  • Potencial antioxidante, anti-inflamatório, citotóxico e antibacteriano do extrato hidroetanólico de epicarpo de Garcinia mangostana L 2020
  • Potencial antioxidante, anti-inflamatório, citotóxico e antibacteriano do extrato hidroetanólico de epicarpo de Garcinia mangostana L. 2020
  • Morphometric and microhematocrit evaluation in FVB/n mice supplemented with anthocyanin-rich elderberry extract 2020
  • Las algas como prometedora fuente de nutrientes para la dieta 2020
  • Glucose intolerance test in C57BL/6 mice in an animal model of obesity 2020
  • Efficacy, Sustainability and Safety of Natural Food Preservatives: A Study on Muffins Preserved with Plant Extract 2020
  • Valorization of edible red seaweeds by the recovery of bioactive compounds optimized in traditional and novel extraction techniques 2020
  • Working conditions to obtain bioactive compounds from microalgae with high pressure technologies 2020
  • Evaluation of physiological parameters in FVB/n mice supplemented with an anthocyanin-rich elderberry extract 2020
  • Ganoderma lucidum (Curtis) P. Karst. to fight obesity in an animal model - Preliminary results 2020
  • Comparison of the volatile profile of the essential oils extracted from the aerial parts and roots of lovage (Levisticum officinale W.D.J. Koch) 2020
  • Bioresíduos de cogumelos como fonte de vitamina D2. Rossana V. C. Cardoso, Ângela Fernandes, João C.M. Barreira, Ana M. Gonzaléz-Paramás, Lillian Barros, Isabel C.F.R. Ferreira. 2020
  • Chemical profile of Nutraceutical formulations with natural preservatives 2020
  • Patente Nacional Nº 109361 - Processo para a obtenção de um extrato natural à base de catequinas a partir de frutos de Arbutus unedo L. para aplicação na indústria alimentar. 2020
  • Chemical Profile of Nutraceutical Formulations with Natural Preservatives. 2019
  • Evaluation of the composition in organic acids, vitamin E and phenolic compounds of lovage ( Levisticum officinale W.D.J. Koch) roots 2019
  • Phytochemical profile and biological activities of "Ora-pro-nobis" leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest 2019
  • Targeted metabolites analysis of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa) 2019
  • Targeted metabolites' analysis of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa) 2019
  • Aplicação de conservantes naturais em formulações nutracêuticas 2019
  • Avaliação das propriedades fitoquímicas de Prunus dulcis (amêndoa) e Corylus avellana (avelã) submetidas a diferentes tipos de bioestimulação 2019
  • Influência do silicato de cálcio nas propriedades químicas de Pleurotus ostreatus var. Flórida 2019
  • Perfil fenólico e propriedades bioativas de sementes viáveis e inviáveis de cardo 2019
  • Perfil físico e estabilidade de fiambres conservados com um revestimento natural 2019
  • Influência da maturação na composição fenólica e propriedades bioativas dos capítulos florais de Cardo 2019
  • Perfil fenólico e propriedades bioativas de sementes viáveis e inviáveis de cardo. 2019
  • Ingredientes naturais como agentes conservantes: aplicação em formulações nutracêuticas. 2019
  • Desenvolvimento e Aplicação de um Revestimento Conservante Natural para Fiambres; Perfil Físico-Químico e Estabilidade. 2019
  • Evaluacio´n del perfil feno´lico individual de Calluna vulgaris (L.) y de su potencial bioactivo. 2019
  • Las algas como nueva materia prima para la obtención de pigmentos 2019
  • Propriedades bioatvas de infusões potenciadas pela mistura de plantas 2019
  • timização da extração de antocianinas a partir de epicarpos de jabuticaba e validação da capacidade corante do extrato numa matriz alimentar 2019
  • Caracterizac¸a~o feno´lica e nutricional das infuso~es de cinco plantas aroma´ticas e suas propriedades bioativas 2019
  • Evaluacio´n del perfil feno´lico individual de Calluna vulgaris (L.) y de su potencial bioactivo 2019
  • Influência da viabilidade das sementes na composição química e propriedades bioativas de Cynara cardunculus L 2019
  • Otimização de processos de extração de antocianinas a partir de cálices de Hibiscus sabdariffa L. para obtenção de corantes alimentares naturais 2019
  • The use of seaweed in daily diets as a source of nutrients 2019
  • Development of anthocyanin-based natural food colorants from fruit bio-wastes 2019
  • Fruit bio-wastes as source of anthocyanin-based natural food colorants 2019
  • Phenolic compounds extraction from Algae: Properties and Bioactivities 2019
  • Optimization by surface response methodology of the combined effect of temperature and initial sugar concentration on the kinetic growth behavior of Saccharomyces fibuligera biomass, cell-wall and cell-wall fractions production in mussel process wastewaters culture media 2019
  • Perfil fitoquímico e atividades biológicas das folhas de 'Ora-pro-nóbis' (Pereskia aculeata Miller) 2019
  • Spray-dried spirulina platensis as an effective ingredient to improve yogurt formulations 2019
  • Apple pomace as a source of phenolic compounds with potential application in cosmetic products 2019
  • Avaliação das propriedades bioativas dos frutos de Solanum melongena L. 2019
  • Melt dispersion versus spray congealing to produce wax solid particles added with beta-carotene as natural colorant based systems 2019
  • Jabuticaba (Myrciaria jaboticaba (Vall.) O. Berg) residue as a source of bioactives molecules 2019
  • Corantes naturais em produtos alimentares: desafios no setor da pastelaria 2019
  • Eletron beam Irradiation preserves nutritional and chemical composition of Agaricus bisporus Portobello 2019
  • New coloring strategy of food products with natural compounds obtained from edible flowers 2019
  • Nutritional and chemical characterization of Cytinus hypocistis (L.) L. subsp. macranthus Wettst 2019
  • Nutritional and physicochemical characterization of Fifty potatoes' genotypes from different geographical regions 2019
  • Jabuticaba (Myrciaria jaboticaba (Vall.) O. Berg) residue as a source of bioactive molecules 2019
  • Evaluation of the antibacterial activity and colouring capacity of two Hylocereus spp. Epicarps. ps 2019
  • Improvement of extractability of bioactive compounds from olive wastes by gamma radiation 2019
  • New coloring strategy of food products with natural compounds obtained from edible flowers. 2019
  • Rosmarinic acid yield through different aqueous extraction procedures 2019
  • Agrocybe cylindracea bio-residues: a sustainable source of ergosterol-rich bioactive extracts. 2019
  • Enhanced extraction of ergosterol from Pleurotus ostreatus using response surface methodology (RSM); 2019
  • Using alternative solvents for the extraction of phenolics from Juglans regia L 2019
  • Improving the nutraceutical potential of Eryngium viviparum J. Gay through in vitro culture elicitation. 2019
  • Phenolic compounds profiles of different constituents of Cynara cardunculus L. var. altilis 2019
  • Valorization of a threatened plant species through in vitro culture elicitation of phenolic compounds. 2019
  • Phytochemical profile and bioactivity of walnut green husks 2019
  • Using alternative solvents for the extraction of phenolic compounds: Juglans regia L. leaves as a case study 2019
  • Flowers of Gomphrena globosa L. As an alternative source of betacyanins: Optimization of the extraction using response surface methodology 2019
  • Desenvolvimento de corantes alimentares naturais a partir de flores comestíveis 2019
  • Impact of ionizing radiation on bioactive compounds of olive wastes 2019
  • Development of Double Emulsions from Sambucus nigra L. Berry Extract as pH Stable Colorant Formulations. 2019
  • Emulsões Duplas Incorporadando Extrato de Sambucus nigra L. como Formulações Corantes Estáveis ao pH 2019
  • Gamma irradiation preserves nutritional and chemical composition of Agaricus 2019
  • Optimization of the extraction of colouring agents from leaves of Ocimum basilicum var. purpurascens 2019
  • Otimização do processo de extração utilizando folhas de Ocinum basilicum var purpurascens para a obtenção de um ingrediente corante 2019
  • Patente Nacional Nº 109089 - Novo produto lácteo funcionalizado com micosteróis como agentes hipocolesterémicos 2019
  • Patente Nacional Nº 109883 - Obtenção de um ingrediente natural à base de ácido rosmarínico a partir de folhas de Melissa officinalis l.: extratos para aplicação na indústria alimentar 2019
  • Patente nacional Nº 109174 – Processo para obtenção de corante à base de betacianinas a partir de gomphrena Globosa L. 2019
  • Physicochemical profile and stability of ham wrapped in an edible coating 2019
  • Soluções corantes baseadas em emulsões duplas incorporando extrato de Sambucus nigra L.: Desenvolvimento e teste em diferentes matrizes alimentares. 2019
  • Targeted metabolites¿ analysis of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa) 2019
  • Perfil fenólico e potencial bioativo das inflorescências de cardo (Cynara cardunculus L.): seleção do melhor genótipo para aplicação alimentar 2018
  • Determinação do perfil químico e nutricional dos frutos de Rubus ulmifolius Schott. 2018
  • Hibiscus sabdariffa L. calyces as a source of anthocyanins rich extracts to be used as a natural food colouring agent 2018
  • Nutritional and physicochemical characterization of purple and redfleshed genotypes of potatoes from different geographical regions 2018
  • Optimization and stabilization ofa cyanidin-3-O-glucoside rich extract obtained from fruits of Arbutus unedo L. 2018
  • Otimização da extração e estabilização de um aditivo natural à base de catequina, a partir de frutos de Arbutus unedo L. 2018
  • Physicochemical characterization of wheat and rye flours 2018
  • Rose petals as a source of anthocyanins to develop dairy products with new sensorial and bioactive characteristics 2018
  • Apple pomace as a source of phenolic compounds with potential application in cosmetic products 2018
  • Calluna vulgaris (L.) Hull: Perfil fenólico, actividade antibacteriana em patogénicos comensais e efeito na microbiota vaginal 2018
  • Comparative study of different techniques to extract rosmarinic acid from Melissa officinalis L. 2018
  • Optimization and stabilization of a cyanidin-3-O-glucoside rich extract obtained from fruits of Arbutus unedo L. 2018
  • DecodE - An integrated approach to improve awareness and aid transition to natural additives in collaboration with the food industry 2018
  • Extração otimizada de antocianinas de Prunus avium L. através da metodologia de superfície de resposta 2018
  • Arbutus unedo L. e Ocimum basilicum L. como conservante e bioativo natural para incorporação em pão 2018
  • Development of food bioactives through the valorization of olive oil production wastes 2018
  • Effects of irradiation on the ergosterol and organic acid of Agaricus bisporus Portobello 2018
  • Extractabilidade do ergosterol em cogumelos: um estudo com Agaricus bisporus 2018
  • Flores de Cardo (Cynara cardunculus L.) como fonte de compostos fenólicos de alto potencial biológico 2018
  • Optimization of the extraction process of colorants using Gomphrena globosa L.: incorporation in ice cream and evaluation of its nutritional value and bioactive compounds 2018
  • Phenolic profile and bioativities of the Portuguese apple of the variety "Bravo de Esmolfe" 2018
  • Potatoes' peels as a source of natural colourants 2018
  • Recuperação de ácidos fenólicos e flavonoides a partir de resíduos de tomate 2018
  • Efeitos da radiação gama no perfil fenólico das infusões de Aloysia citrodora L. e Mentha x piperita L. 2018
  • Phenolic profile and bioativities of the Portuguese apple of the variety "Bravo de Esmolfe”. 2018
  • Optimization of the extraction of phenolic compounds from Juglans regia L. leaves using DES 2018
  • Nepeta nuda tincture vs. Listerine - who wins the battle against oral pathogens? 2018
  • Antimicrobial and antifungal activities of a coloring extract rich in betacyanins obtained from the flowers of Gomphrena globosa L. 2018
  • . Bioactive compounds and anti-inflammatory activity of Pleurotus eryngii and Suillus bellinii: A comparison between fruiting bodies and mycelia 2018
  • Characterization of the phenolic profile of Ocimum basilicum var. purpurascens and evaluation of their bioactive potential 2018
  • Chemical and nutritional characterization of a species of high interest in the food industry: Ocimum basilicum var. purpurascens. 2018
  • DecodE ¿ an integrated approach to improve awareness and aid transition to natural additives in collaboration with the food industry 2018
  • Efeitos da radiação gama no perfil fenólico das infusões de Aloysia citrodora L. e Mentha x piperita L 2018
  • Effects of gamma radiation on phenolic composition, cytotoxicity, antibacterial and virucidal activities of two medicinal plants. 2018
  • Optimization and comparison of maceration and ultrasound Assited extraction sytems for the production of a colorant Extract from Hibiscus sabdariffa L. Flowers 2018
  • Análisis de compuestos fenólicos y actividad antioxidante en harinas de lenteja extruidas 2017
  • Determinação de antocianinas no epicarpo de frutos de Prunus spinosa L 2017
  • Efeitos de radiação ionizante no perfil fenólico de Melissa officinalis L. e de Melittis melissophyllum L. 2017
  • Influência da temperatura de secagem nos compostos fenólicos e nas propriedades bioativas de folhas, caules e casca de Croton urucurana Baill. 2017
  • Optimization of the extraction of phenolic compounds from walnut leaves using DES 2017
  • Perfil cromatográfico de ácidos orgânicos e tocoferóis de Umbilicus rupestris (Salisb.) e Raphanus raphanistrum L. 2017
  • Wild mushrooms as a possible source of nutraceuticals - Use of chromatographic techniques to obtain the species chemical profile 2017
  • Importância da caraterização de germoplasma de variedades tradicionais de tomate para consumo em fresco 2017
  • Arbutus unedo L. and Ocimum basilicum L. as natural preservers of bread 2017
  • Tailloring deep eutectic solvents for the extraction of valuable compounds from natural sources using choline chloride and carboxylic acids mixtures: Optimization of the extr 2017
  • Ácidos fenólicos e flavonoides glucosilados em Lavandula pedunculata (Mill.) Cav. 2017
  • Suplementos alimentares à base de cardo mariano - composição química e propriedades bioativas 2017
  • Influência do método de secagem no perfil fenólico e propriedades bioativas de Galium aparine L 2017
  • Potentiel biologique et analyses chromatographique par HPLC-UV-VIS et GC/MS des extraits phénoliques et des huiles essentielles de deux plantes endémiques de la steppe algérienne 2017
  • Nutritional value, chemical characterization and cytotoxicity in human tumor cell lines of desert truffles 2017
  • Book of Abstracts of the 10th Chromatography Meeting 2017
  • Efeito da radiação gama na bioatividade de plantas medicinais: infusões de Thymus vulgaris L. como caso de estudo 2017
  • Efeitos de radiação ionizante no perfil fenólico de Melissa officinalis L. e de Melittis melissophyllum L 2017
  • Influência da origem geográfica no perfil fenólico de Lavandula pedunculata (Mill.) Cav 2017
  • Perfil cromatográfico em tocoferóis e ácidos orgânicos da microalga Spirulina platensis 2017
  • Polyols based solvents for the extraction of phenolic compounds from Juglans regia L. leaves 2017
  • Tocopherols content in gluten-free extruded composite flours of rice and different legumes. 2017
  • Chromatographic techniques to obtain the biomolecules profile of wild Suillus granulatus 2016
  • Nutritional value and chemical composition of Greek artichoke ecotypes 2016
  • Pleurotus Ostreatus (Jacq.ex Fr.) P. K.: A Highly Nutitious Edible Mushroom Cultivated In Serbia As a Potential Remedy for Chronic Infectious Diseases 2016
  • Pleurotus ostreatus (Jacq.ex Fr.) P. K.: A highly nutritious edible mushroom cultivated in Serbia as a potential remedy for chronic infectious diseases 2016
  • Chemical composition and quality of various garlic (Allium sativum L.) genotypes cultivated in Greece. 2016
  • Evaluation of various ecotypes of "stamnagathi" (Cichorium spinosum L.). Grécia 2016
  • The effect of long-term storage on quality of "vatikiotiko" onion 2016
  • Irradiação como uma técnica de preservação de nutrientes: efeitos comparativos entre radiação gama e feixe de elecrões em Arenaria montana L. 2016
  • Efeitos da radiação gama nas propriedades antioxidantes e composição fenólica de infusões de Thymus vulgaris L 2016
  • Ângela Fernandes, Spyridon A. Petropoulos, Georgia Ntatsi, Lillian Barros, Isabel C.F.R. Ferreira. Cebola “Vatikiotiko” nativa da Grécia: Composição química e nutricional. XIII Encontro de Química dos Alimentos, de 14 a 16 de setembro de 2016, Porto, Portugal, P11, pp. 58. http://hdl.handle.net/10198/13815 2016
  • Utilização de extratos de alecrim livre e microencapsulado como ingrediente bioativo para o desenvolvimento de alimentos funcionais 2016
  • Chemical composition, analgesic and anti-inflammatory activities of Opuntia microdasys seeds 2016
  • Extraction of betacyanins from Gomphrema globosa L. Flowers: Choosing an acid as adjuvant 2016
  • Phenolic profile of Cynara scolymus L. and Silybum marianum (L.) Gaertn and related antimicrobial properties 2016
  • The use of wild fruits of Fragaria vesca L. In preparations with bioactive properties: Chemicals characterization, antioxidante, antibacterial and antibiofilms activitites 2016
  • Effects of gamma and electron beam irradiation in the antioxidante potential of methanolic extracts and infusions of Arenaria Montana L. 2016
  • Ethanolic extracts from three commercial edibe mushrooms: determination of ergosterol content and evaluation of bioactives properties 2016
  • Extraction of betacyanins from Gomphrena globosa L. flowers: Choosing an acid as adjuvant 2016
  • Nutritional and chemical characterization of food products enriched with biological produced fruits of Vaccinum myrtillus L. 2016
  • Utilization of free and microencapsulated Rosmarinus oficinalis L. extracts as bioactives ingredientes for new functional foods development 2016
  • Comparative study of the bioactive potential of Foeniculum vulgare Mill. and Matricaria recutita L. phenolic rich extracts to functionalize cottage cheese 2016
  • Microencapsulation of bioactive plant extracts: a tool to functionalize cottage cheeses 2016
  • Utilization of free and microencapsulated Rosmarinus oficinallis L. extracts as bioactive ingredients for new functional foods development. 2016
  • Analysis of phenolic compounds in Cynara scolymus L. and Silybum marianum (L.) Gaertn by HPLC-DAD-ESI/MS 2016
  • Bioactivity and chromatographic análisis of nutrients and non-nutrients of two Leccinum species 2016
  • Caracterizaçao croatográfica de moléculas bioactivas em frutos silvestres de Fragaria vesca L. 2016
  • Effects of gamma and electron-beam irradiation on the individual phenolics of Viola tricolor L. edible flowers 2016
  • Perfil fenólico individual e potencial antioxidante de partes vegetativas de Fragaria vesca L. 2016
  • Phenolic profile and antimicrobial activity of dietary supplements based on Cochlospermum angolensis Welw. 2016
  • Aplicação da Irradiação Gama em Ginkgo Biloba L. e Avaliação da sua Composição Química Através de Técnicas Cromatográficas 2016
  • Effect of gamma irradiation in mycotoxin decontamination of Aloysia citrodora Paláu 2016
  • Effects of gamma and electron beam irradiation in the antioxidant potential of methanolic extracts and infusions of Arenaria Montana L. 2016
  • Effects of gamma and electron beam irradiation in the antioxidant potential of methanolic extracts and infusions of Arenaria Montana L.. 2016
  • Impact of gamma irradiation in the cytotoxic properties and phenolic composition of Thymus vulgaris L. and Menta x piperita L. 2016
  • Chromatographic determination of fatty acids profiles in regionally-produced Portuguese goat cheese along curing 2015
  • influência da radiação gama na composição nutricional de flores comestíveis de Bauhinia variegata L. provenientes do Brasil 2015
  • Caracterização do perfil fenólico do extrato aquoso e hidroetanólico de Rosmarinus officinalis L. 2015
  • Matricaria recutita L. (chamomile) as natural preserver incorporated in cottage chesse 2015
  • Matricaria recutita L. (chamomile) a natural preserver incorporated in cottage cheese 2015
  • Optimization of ultrasound assisted extraction of ergosterol from Agaricus bisporus L. 2015
  • Microencapsulation of the Rosmarinus officinalis L. (rosemary) extract for functional food applications 2015
  • Chemical characterization and bioactive effects of decocted Melissa officinalis L and the possibility of food incorporation 2015
  • Utilização de extratos de Rosmarinus officinalis L. como ingredientes bioativos para alimentos funcionais 2015
  • Standard versus reserve lots of Thymus x citriodorus L. and Mentha spicata L.: nutritional contribution of the infusions 2015
  • The use offennel polyphenols based ingredients as natural preservers for cottage cheese 2015
  • Tocopherols as bioactive compounds in different cultivars of Gomphrena globosa L 2015
  • A comparison ofthe nutritional contribution of twenty-six widely used condiments 2015
  • Effects of gamma irradiation on the phenolic compounds of Ginkgo biloba L.. 2015
  • Análise de compostos fenólicos em infusões e decocções de Tuberaria lignosa por tecnologia hurdle 2014
  • Foeniculum vulgare Mill. as a natural ingredient to improve cottage cheese antioxidant properties 2014
  • Composiçao química, atividade antioxidante e estudos de biodisponibilidade em extratos fenólicos de dois cogumelos silvestres comestíveis do género Hericium 2014
  • Nutritional, antioxidante and antitumor properties of Leccinum vulpinum Watling 2014
  • Antifungal activity against Candida species and phenolic characterization of decoction, infusion and hydroalcoholic extract of cultivated Salvia officinalis 2014
  • Effect of gamma-irradiation on radical scavenging, reducing power and lipid peroxidation inhibition properties of hydroalcoholic extracts from Malva neglecta 2014
  • Perfil em ácidos orgânicos e açúcares livres de decocções e infusões de flores de castanheiro. 2014
  • Perfil em acidos organicos e azucares livres de decocçoes e infusoes de flores de castanheiro 2014
  • Cogumelos comestíveis: muito mais do que um alimento 2014
  • Tocopherols in Ginkgo biloba L.: A comparative study between infusion and dietary supplements 2013
  • Phenolic profile of hydromethanolic extract and decoction of Rubus ulmifolius Schott. 2013
  • Bioactivity of Morchella esculenta (L.) Pers. phenolic extracts: a comparative study between samples from Portugal and Serbia 2012
  • Bioactivity of Morchella esculrnta (L.) Pers. phenolic extracts: a comparative study between samples from Portugal and Serbia 2012
  • Medicinal plants use in the North-eastern Portuguese region: old pratices and novel approaches within several rural contexts 2012
  • The potential of Tuberaria lignosa preparations: influence of drying methods and oral dosage forms on antioxidant properties and phytochemical composition 2012
  • Docking studies to evaluate the potential capacity of mushrooms low molecular weight compounds as inhibitors of the anti-apoptotic protein Bcl-2 2012
  • Gamma and electron beam irradiation as an alternative for postharvest treatment: a case study with chestnuts 2012
  • Characterization of phenolic and polysaccharydic extracts of Ganoderma lucidum by chromatographic techniques 2012
  • Chromatographic analyses of biomolecules in tomato (Lycopersicon esculentum L.) farmer' varieties from Northeastern Portugal homegardens 2012
  • Chromatographic analysis of important phytochemicals in fruits from Bryonia dioica, Tamus communis e Lonicera periclymenum 2012
  • Livro de Resumos do 11º Encontro de Química dos Alimentos: novos desafios 2012
  • Screening of the antibacterial activity of phenolic extracts from Portuguese north-eastern plants 2012
  • Caracterização fitoquímica e bioactividade de frutos de Bryonia dioica, Tamus communis e Lonicera peryclimenum 2011
  • Caracterização química e propriedades antioxidantes de cogumelos silvestres comestíveis provenientes de diferentes habitats 2011
  • Análise metabolómica dirigida em cogumelos silvestres do género Boletus 2011
  • Efeito protetor da radiação gamma nos níveis de vitamina E em Castanea sativa 2011
  • Edible mycorrhizal mushrooms as sources of bioactive phenolic compounds 2011
  • Potencial nutracêutico de cogumelos silvestres comestíveis do género Agaricus 2011
  • Alimentos do passado, nutrientes de futuro! Inventariação e caracterização de espécies com interesse alimentar presentes nos agro-ecossistemas da Terra-Fria Transmontana 2011
  • Medicinal plants and folk uses in Trás-os-Montes (Portugal). An overview of phytochemical properties and bioactive compounds potentia 2010
  • . Selected nutrients in Portuguese wild mushrooms analysed by gas chromatography and high performance liquid chromatography 2009
  • Mecanismo de ação dos fitoquimicos na prevenção do stress oxidativ 2009
  • Chemical Composition and Antoxidant Activity of Frozen, Dried and Cooked Wild Edible Mushrooms 2008
  • Chemical composition of Lactarius sp. mushrooms in different maturity stages 2007
  • Atividade antimicrobiana de cogumelos silvestres comestíveis: Lactarius deliciosus, Sarcodon imbricatus e Tricholoma portentosum 2007
  • Atividade antioxidante de azeitonas descaroçadas tipo "Alcaparras" 2007
  • Atividade antioxidante de cogumelos silvestres comestíveis: Leucopaxillus giganteus, Sarcodon imbricatus e Agaricus arvenses 2007
  • Chemical Composition and Nutritional Value of Wild Edible Mushrooms of the Northeast of Portugal 2007
  • Free Radical Scavening Activity and Bioactive Compounds of five Agaricus sp. Edible Mushrooms 2007
  • Honey discrimination of three Portuguese beekeepers association by phenolic pattern 2006
  • Actividade antioxidante de azeitonas descaroçadas tipo "Alcaparras" 2006
  • Atividade antioxidante de cogumelos silvestres comestíveis: Leucopaxillus giganteus, Sarcodon imbricatus e Agaricus arvenses 2006
  • Performance of alternative acaricides in organic beekeeping under Portuguese Northeast conditions 2005
  • Pesquisa de aminas biogénicas em vinhos de Trás-os-Montes 2005

• dataset

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