publicações selecionadas
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artigo académico
- Physical, Nutritional, and Chemical Profile of Innovative Bakery Products. Austin Journal of Nutrition and Food sciences. 2023
- In vitro culture of the endangered plant Eryngium viviparum as dual strategy for its ex situ conservation and source of bioactive compounds. Plant Cell, Tissue and Organ Culture (PCTOC). 2019
- Computer-assisted recovery of threatened plants: Keys for breaking seed dormancy of Eryngium viviparum. Frontiers in Plant Science. 2017
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artigo de conferência
- Bread freezing as a new alternative to consumption 2022
- Comparative analysis of the chemical composition of different portuguese bread 2022
- Exploring the bioactive potential of Artemisia annua L. hydroethanolic extracts obtained by microwave-assisted extraction 2022
- Metabolomic approach to assess the effect of the foraging year on the anti-elastase activity of Cytinus hypocistis (L.) L. 2022
- Unsupervised exploratory analyses as a raw material selection tool to develop innovative food products 2022
- Extrato de Gomphrena globosa L. como corante natural em biscoitos: efeito em diferentes parâmetros físicos 2019
- Improving the nutraceutical potential of Eryngium viviparum J. Gay through in vitro culture elicitation 2019
- Otimização de processos de extração de antocianinas a partir de cálices de Hibiscus sabdariffa L. para produção de corantes alimentares naturais 2019
- Valorisation of a threatened plant species through in vitro culture elicitation of phenolic compounds 2019
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artigo de revista
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capítulo de livro
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documento
- OLIVEBIOEXTRACT - SUSTAINABLE USE OF OLIVE POMACE IN AN INTEGRATED VALORISATION CHAIN USING INNOVATIVE PROCESSES 2023
- Exploring the bioactive potential of Artemisia annua L. hydroethanolic extracts. 2022
- Metabolomic approach to assess the effect of the foraging year on the anti-elastase activity of Cytinus hypocistis (L.) 2022
- Development of innovative bakery products: bread with different types of flour 2022
- Unsupervised exploratory analyses as a raw material selection tool to develop innovative food products 2022
- Bread freezing as a new alternative to consumption 2022
- Comparative analysis of the chemical composition of different Portuguese bread 2022
- Improving the nutraceutical potential of Eryngium viviparum J. Gay through in vitro culture elicitation. 2019
- Valorization of a threatened plant species through in vitro culture elicitation of phenolic compounds. 2019
- Effect of plant growth regulators on the production of total phenolic and flavonoid contents from in vitro cultured Eryngium viviparum. 2017
- Role of melatonin in L-tryptophan-induced benefits on water stress. 2017
- Micropropagation of Eryngium viviparum J. Gay: A New Way to Recover this Endangered Plant with Potential in Pharmacology. 2016
- Ecophysiological interactions of water and cd stresses in Brassica juncea. 2013
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teses