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Beatriz Oliveira

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artigo de revista
- Investigating bioactive compounds in apple pomace: Potential to develop high added-value products from an industrial surplus. Food Bioscience. 2025
- Closing the loop: exploring apple pomace as a source of bioactive compounds in the framework of circular economy. Sustainable Food Technology. 2024
- Exploring the bioactive compounds from berry biowaste: Eugenia involucrata DC. as a study case. Food Bioscience. 2024
- Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction. Sustainable Food Technology. 2024
- Variability in Chemical Profile and Bioactivities of the Flesh of Greek Pumpkin Landraces. Horticulturae. 2023
- Optimization and comparison of heat- and ultrasound-assisted extraction methods for anthocyanin recovery from Sicana odorifera fruit epicarp. Biomass Conversion and Biorefinery. 2023
- Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients. Food Bioscience. 2023
- Reuse of fruits and vegetables biowaste for sustainable development of natural ingredientes. Food Bioscience. 2023
- Fig Ficus carica L. and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations. Trends in Food Science & Technology. 2022
- Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents. Food Chemistry. 2022
- Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues. Antioxidants. 2021
- Infusion of aerial parts of Salvia chudaei Batt. & Trab. from Algeria: Chemical, toxicological and bioactivities characterization. Journal of Ethnopharmacology. 2021
- Valorization of Sicana odorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties. Foods. 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
- Phenolic compounds: current industrial applications, limitations and future challenges. Food & Function. 2021
- 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
- Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties. Food Chemistry. 2020
- Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata". Food & Function. 2020
- Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties. Food Chemistry. 2020
- Towards honey authentication: Differentiation of Apis mellifera subspecies in European honeys based on mitochondrial DNA markers. Food Chemistry. 2019
- Mushroom ethanolic extracts as cosmeceuticals ingredients: Safety and ex vivo skin permeation studies. Food and Chemical Toxicology. 2019
- Development of a natural preservative obtained from male chestnut flowers: Optimization of a heat-assisted extraction technique. Food & Function. 2019
- Agaricus blazei Murrill from Brazil: An ingredient for nutraceutical and cosmeceutical applications. Food & Function. 2019
- Stability of total folates/vitamin B₉ in irradiated watercress and buckler sorrel during refrigerated storage. Food Chemistry. 2019
- Edible flowers as sources of phenolic compounds with bioactive potential. Food Research International. 2018
- Novel diagnostic tools for Asian ( Apis cerana ) and European ( Apis mellifera ) honey authentication. Food Research International. 2018
- Plant phenolic extracts as an effective strategy to control Staphylococcus aureus , the dairy industry pathogen. Food Research International. 2018
- Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe). Food Chemistry. 2018
- Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization. Separation Science and Technology. 2018
- Irradiation as a feasible post-harvest technology for preservation of mushrooms, vegetables and aromatic plants. Ix Congreso Iberico de Agroingenieria - Libros de Actas. 2018
- Obtaining preservatives and bioactives from natural matrices and their application in food products. Ix Congreso Iberico de Agroingenieria - Libros de Actas. 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
- Enhancement of nutritional and bioactive compounds by in vitro culture of wild Fragaria vesca L. vegetative parts. Food Chemistry. 2017
- Phytochemical profiling of underexploited Fabaceae species: Insights on the ontogenic and phylogenetic effects over isoflavone levels. Food Research International. 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
- Alimentos tradicionais e inovação: uso de atmosferas modificadas e radiação ionizante na conservação da qualidade de azedas (Rumex sp.). Revista de Ciências Agrárias. 2017
- Caracterização química de amostras silvestres e comerciais de Achillea millefolium L. Revista de Ciências Agrárias. 2017
- Development of nutraceutical formulations based on the mycelium of Pleurotus ostreatus and Agaricus bisporus. Food & Function. 2017
- Enhancement of nutritional and bioactive compounds by in vitro culture of wild Fragaria vesca L. vegetative parts. Food Chemistry. 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
- Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents. Food Research International. 2017
- Nuts as Sources of Nutrients. Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications. 2017
- Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society. Innovative Food Science & Emerging Technologies. 2017
- Chemical and antioxidant profiles of acorn tissues from Quercus spp.: Potential as new industrial raw materials. Food Research International. 2016
- Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies. Trends in Food Science & Technology. 2016
- How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies. Current Opinion in Food Science. 2016
- Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society. Innovative food science & emerging technologies.. 2016
- Medicago spp. as potential sources of bioactive isoflavones: Characterization according to phylogenetic and phenologic factors. Phytochemistry. 2015
- A survey on genetically modified maize in foods commercialised in Portugal. Food Control. 2014
- Antioxidant activity and phenolic profile of commercial and wild roots of Fragaria vesca. Planta Medica. 2014
- A SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat products. Meat Science. 2013
- COMBINED EFFECTS OF ¿-IRRADIATION AND STORAGE TIMES ON SUGARS COMPOSITION OF Lactarius deliciosus: COMPARISON THROUGH LINEAR DISCRIMINANT ANALYSIS. International Conference on Simulation and Modeling in the Food and Bio-industry (foodsim). 2012
- Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin. Food Chemistry. 2005
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