publicações selecionadas
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artigo de revista
- Optimization of heat and ultrasound-assisted extraction of Eucalyptus globulus leaves reveals strong antioxidant and antimicrobial properties. Food Chemistry. 2025
- Blockchain revolution in food supply chains: A positive impact on global food loss and waste. Food Chemistry. 2025
- Bio-Recycling Hazelnut Shells to Improve Antioxidant Properties of Lentinus tigrinus Sporophore. Agriculture. 2025
- Phenolic Profile and Antioxidant and Biological Activities of Plant Extracts Rich in Hydrolyzable Tannins. ACS Agricultural Science & Technology. 2024
- Powdered Foods: Structure, Processing, and Challenges: A Review. Applied Sciences. 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
- Fig Leaves (Ficus carica L.): Source of Bioactive Ingredients for Industrial Valorization. Processes. 2023
- Plant Extracts and SARS-CoV-2: Research and Applications. Life. 2023
- Drying kinetics of cinnamon (Cinnamomum zeylanicum J. Presl) leaves: effects on individual volatile compounds and external color. Journal of Essential Oil Research. 2023
- Fermented food/beverage and health: current perspectives. Rendiconti Lincei. Scienze Fisiche e Naturali. 2022
- Chemical composition and industrial applications of Maritime pine (Pinus pinaster Ait.) bark and other non-wood parts. Reviews in Environmental Science and Bio/Technology. 2022
- Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis. Journal of Food Quality. 2022
- Plant volatiles: Using Scented molecules as food additives. Trends in Food Science & Technology. 2022
- Optimization through Response Surface Methodology of Dynamic Maceration of Olive (Olea europaea L.) Leaves. Biology and Life Sciences Forum. 2021
- Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative. Plants. 2021
- Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies. Foods. 2021
- Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods. 2021
- Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. Foods. 2021
- Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products. Food Chemistry. 2020
- Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour. Food Research International. 2020
- Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens. Antioxidants. 2020
- Phenolic profiling, biological activities and in silico studies of Acacia tortilis (Forssk.) Hayne ssp. raddiana extracts. Food Bioscience. 2020
- A novel natural coating for food preservation: Effectiveness on microbial growth and physicochemical parameters. Current Opinion in Food Science. 2019
- Ibero–American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages. Nutrients. 2018
- Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives. Trends in Food Science & Technology. 2018
- Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives. Food Chemistry. 2016
- 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
- Natural food additives: Quo vadis?. Trends in Food Science & Technology. 2015
- Melissa officinalis L. decoctions as functional beverages: A bioactive approach and chemical characterization. Food & Function. 2015
- The incorporation of plant materials in "Serra da Estrela" cheese improves antioxidant activity without changing the fatty acid profile and visual appearance. European Journal of Lipid Science and Technology. 2015
- Adding molecules to food, pros and cons – A review on synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety. 2014
- Castanea sativa Mill. Flowers amongst the Most Powerful Antioxidant Matrices: A Phytochemical Approach in Decoctions and Infusions. BioMed Research International. 2014
- Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry. Food & Function. 2014
- Infusions and decoctions of Castanea sativa flowers as effective antitumor and antimicrobial matrices. Food Research International. 2014
- Validation of Gamma and Electron Beam Irradiation as Alternative Conservation Technology for European Chestnuts. Food and Bioprocess Technology. 2014
- A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives. Food and Chemical Toxicology. 2013
- Conservação de castanha por irradiação 2013
- Effects of gamma and electron beam irradiations on the triacylglycerol profile of fresh and stored Castanea sativa Miller samples. Postharvest Biology and Technology. 2013
- Influence of e-beam postharvest irradiation in the colour of four European chestnut fruit varieties of Castanea sativa Mill.. European Scientific Journal. 2013
- The role of phenolic compounds in the fight against cancer – a review. ACAMC. 2013
- Effects of Electron-Beam Radiation on Nutritional Parameters of Portuguese Chestnuts (Castanea sativa Mill.). Journal of Agricultural and Food Chemistry. 2012
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artigo de conferência
- Pumpkin peel phenolic extracts: optimized extraction and potential use as food preservatives 2023
- Evaluation of biological activity and optimization of lavender essential oil extraction (Lavandula angustifolia L.) 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
- Development of statin-like and ergosterol enriched extracts from mushrooms bioresidues 2022
- Extraction optimization of bioactive compounds from Thymus ulgaris L.: comparison of heat-assisted and ultrasound-assisted extractions 2022
- Identificação e otimização da extração de compostos fenólicos de cascas de abóbora ‘Butternut squash’ 2022
- Plants as a source of natural preservatives for food application 2022
- Tradicional cake “Económico” with chestnut flour – nutritional and chemical properties 2022
- Evaluation of minimum inhibition concentrations of plant against environmental fungi and dermatophytes 2021
- Chemical and bioactive characterization of Melissa officinalis L. subjected to sustainable cultivation: Comparison between different extraction methods 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
- Response surface method combined with data analysis to optimize extraction process problem 2021
- Development of Natural Hypocholesterolemic Agents: Application in Cottage Cheese 2021
- Económicos” cakes strengthened with chestnut: effects on texture and color 2021
- Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake. XV Encontro de Química dos Alimentos. Madeira 2021
- 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 characterization, ph and antioxidant activity of the pulp of 29 color-fleshed potatoes 2021
- Nutritional enrichment of "Económicos" through the incorporation of chestnut flour 2021
- Perfil nutricional e actividade antioxidante da polpa de 29 batatas coloridas 2021
- Ultrasound-assisted extraction of leaves of the olive tree (Olea europaea L.): response surface analysis optimization approach 2021
- Influência do silicato de cálcio nas propriedades químicas de Pleurotus ostreatus var. Flórida 2020
- Enhanced extraction of ergosterol from Pleurotus ostreatus using response surface methodology (RSM) 2019
- Ingredientes naturais como agentes conservantes: Aplicação em formulações nutracêuticas 2019
- Descodificar os “E”: Plataforma online de acesso aberto de aditivos alimentares 2018
- Foeniculum vulgare Mill. as a natural ingredient to improve cottage cheese antioxidant properties 2016
- Flor de Castanheiro como ingrediente bioativo em queijo da Serra da Estrela 2015
- Caracterização química do processo de reconhecimento da simbiose entre Pinus pinaster e fungos micorrízicos 2013
- Gamma and electron beam irradiation as an alternative for postharvest treatment: a case study with chestnuts 2013
- BBMS + + – basic bioinformatics meta-searcher 2011
- Propriedades antioxidantes da simbiose micorrízica de Pinus pinaster com Pisolithus arhizus. 2011
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livro
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capítulo de livro
- Value-Added Lipids from Plant Foods and Respective Applications 2024
- Non-Alkaloid Nitrogen Containing Compounds from Fungi 2023
- Aditivos antioxidantes 2017
- Aditivos edulcorantes 2017
- Valorização de produtos de montanha do ponto de vista nutricional e bioativo: Estudos de caso em plantas, cogumelos e frutos secos 2016
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teses
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documento
- Molecular characterization, technology, and strategies for designing novel functional foods in the food industry. Food Chemistry. 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
- Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives. Food Chemistry. 2024
- Preface to Natural Secondary Metabolites: From Nature, Through Science, to Industry 2023
- Patente Nacional Nº 110859 - Obtenção de uma solução a partir de extratos de Rosmarinus officinalis L. para utilização como revestimento alimentar 2021