publicações selecionadas
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artigo de revista
- Phytochemical diversity and biological activities of Hypericum japonicum and Hypericum sampsonii: potential for natural product-based food applications. Food Chemistry. 2025
- Nutritional and Bioactive Characterization of Unconventional Food Plants for Sustainable Functional Applications. Sustainability. 2025
- Natural Mineral Water–Plant Extract Combinations as Potential Anti-Aging Ingredients: An In Vitro Evaluation. Cosmetics. 2025
- Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard. Plants. 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
- Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization. Foods. 2025
- Unveiling the impact of thermal water in German chamomile infusions: effects on phenolic compounds, antimicrobial and antioxidant properties. Food Chemistry. 2025
- 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
- Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties. Applied Sciences. 2024
- Bioactivities of Waste Cork and Phloem Fractions of Quercus cerris Bark. Processes. 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
- Exploring the Bioactive Properties of Hydroethanolic Cork Extracts of Quercus cerris and Quercus suber. Processes. 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
- Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19. Free Radical Biology and Medicine. 2020
- French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying. Journal of Food and Nutrition Research. 2020
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artigo de conferência
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documento
- Promoção de estratégias sustentáveis no setor agroalimentar: valorização de subprodutos vegetais 2024
- Sustainable use of apple pomace as a new functional ingredient due to its enhanced antioxidant and prebiotic properties 2024
- Unveiling the potential of Euphorbia species as sustainable sources of bioactive compounds for the food and pharmaceutical industries 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 Bioactive Compounds in Lettuce Wastes and Losses 2024
- Exploring phytochemical diversity and biological activities of Hypericum japonicum and Hypericum sampsonii: Potential for natural product-based applications 2024
- From Ayurveda to ADHD: Bacopa monnieri Gummies as a Natural Therapeutic Option 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
- Evaluation of the antibacterial potential of phytochemical-rich extract derived from Hypericum japonicum on clinical and food-borne bacterial strains. 2023
- Exploring the potential of thermal waters for enhancing bioactive properties of german chamomile infusions 2023
- Infusions of chamomile prepared with thermal waters: is there room for bioactive improvement? 2023
- New insights on bioactive effects of chlorogenic acids: action on proliferation and differentiation of c2c12 myoblast cells 2023
- Potential use of Euphorbia hirta and Euphorbia jolkinii extracts as antimicrobial agents against three clinical bacteria 2023
- HPLC-DAD-(ESI)-MS/MS analysis as the first step to metabolic fingerprinting medicinal herbs: the case of underexploited Euphorbia species 2022
- Study of the antioxidant , antimicrobial and anti inflammatory activities of two Euphorbia species 2022
- Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids enriched emulsions 2019
- Effect of the mode of incorporation on the oxidative stability of oil-in-water emulsions 2019
- Phenolic compounds in açaí juice are increased after high pressure processing 2019
- Selected underutilized edible green leaves: inhibition effect on the formation of colorectal cancer related compounds and antimicrobial activity 2019
- Lipophilization affects the antioxidant capacity of sinapic acid alkyl esters 2018
- Total anthocyanins, total phenolic compounds and antioxidant capacity of açaí juice (euterpe oleracea) as affected by high pressure processing and thermal pasteurization 2018
- Multi-step optimization of bioactive compounds extraction from freeze-dried açaí pulp (euterpe oleracea Mart) 2017
- Phenolic compounds in white açaí by LC-MS/MS 2016
- Effect of water temperature incremental on phenolic content of “chimarrão” aqueous extracts 2015