Barros, Lillian Bouçada de

publicações selecionadas

• artigo de revista

  • Phytochemical diversity and biological activities of Hypericum japonicum and Hypericum sampsonii: potential for natural product-based food applications.  Food Chemistry. 2025
  • Optimization of heat and ultrasound-assisted extraction of Eucalyptus globulus leaves reveals strong antioxidant and antimicrobial properties.  Food Chemistry. 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
  • 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
  • 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
  • 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
  • Chemical Characterization and Differential Lipid-Modulating Effects of Selected Plant Extracts from Côa Valley (Portugal) in a Cell Model for Liver Steatosis.  Pharmaceuticals. 2025
  • Phenolic Compounds from Pyrus communis Residues: Mechanisms of Antibacterial Action and Therapeutic Applications.  Antibiotics. 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
  • 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
  • Extraction of phenolic compounds from Juglans regia L. leaves using aqueous solutions of eutectic solvents.  Chirality. 2025
  • Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent.  Innovative Food Science & Emerging Technologies. 2025
  • Investigating bioactive compounds in apple pomace: Potential to develop high added-value products from an industrial surplus.  Food Bioscience. 2025
  • Unveiling the impact of thermal water in German chamomile infusions: effects on phenolic compounds, antimicrobial and antioxidant properties.  Food Chemistry. 2025
  • Multi-targeting mode of action of Cistus ladanifer extract antifungal activity against Colletotrichum acutatum, Colletotrichum gloeosporioides and Diplodia corticola 2024
  • Comprehensive analysis of soybean (Glycine max L.) by-products: Nutritional value, phenolic composition, and bioactive properties.  Food Bioscience. 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
  • 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
  • Closing the loop: exploring apple pomace as a source of bioactive compounds in the framework of circular economy.  Sustainable Food Technology. 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
  • Extraction of Bioactive Compounds from Rubus Idaeus Bioresidues: A Full Screening on Phenolic Composition and Bioactive Potential.  Waste and Biomass Valorization. 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
  • 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
  • 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.  Chirality. 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
  • 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
  • Exploring the therapeutic potential of Quercus ilex acorn extract in papillomavirus-induced lesions.  Veterinary World. 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
  • Optimization and comparison of heat- and ultrasound-assisted extraction methods for anthocyanin recovery from Sicana odorifera fruit epicarp.  Biomass Conversion and Biorefinery. 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
  • Ethnomycological prospect of wild edible and medicinal mushrooms from Central and Southern Africa - A review.  Food Frontiers. 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
  • 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
  • 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
  • Antigenotoxic properties of the halophyte Polygonum maritimum L. highlight its potential to mitigate oxidative stress-related damage.  Scientific Reports. 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
  • 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
  • Brazilian berry waste as a source of bioactive compounds: grumixama (Eugenia brasiliensis Lam.) as a case study.  Food & Function. 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
  • 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
  • Supplementation of an Anthocyanin-Rich Elderberry (Sambucus nigra L.) Extract in FVB/n Mice: A Healthier Alternative to Synthetic Colorants.  Applied Sciences. 2022
  • Light conditions affect the growth, chemical composition, antioxidant and antimicrobial activities of the white-rot fungus Lentinus crinitus mycelial biomass.  Photochemical & Photobiological Sciences. 2022
  • Full Exploitation of Peach Palm (Bactris gasipaes Kunth): State of the Art and Perspectives.  Plants. 2022
  • Exploring the bioactive potential of Artemisia annua L. hydroethanolic extracts obtained by microwave-assisted extraction.  Food & Function. 2022
  • Exploring the bioactive potential of Artemisia annua L. hydroethanolic extracts obtained by microwave-assisted extraction.  Food & Function. 2022
  • Chemical Composition and Antioxidant Properties of Common and Lemon Verbena.  Antioxidants. 2022
  • Nutritional anti-nutritional chemical composition and antioxidant activities of the leaves of the sea cliff dwelling species Limonium spathulatum (Desf.) Kuntze.  Frontiers in Plant Science. 2022
  • Silk Sericin: A Promising Sustainable Biomaterial for Biomedical and Pharmaceutical Applications.  Polymers. 2022
  • Editorial | Natural bioactives used as additives in food applications.  Frontiers in Nutrition. 2022
  • Editorial: The chemistry of food in the advent of sustainable diets.  Frontiers in Nutrition. 2022
  • Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests.  Foods. 2022
  • Sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) head oils recovered by microwave-assisted extraction: Nutritional quality and biological properties.  Food and Bioproducts Processing. 2022
  • Unravelling Phytochemical and Bioactive Potential of Three Hypericum Species from Romanian Spontaneous Flora: H. alpigenum, H. perforatum and H. rochelii.  Plants. 2022
  • Biochemical and Molecular Profiling of Wild Edible Mushrooms from Huila, Angola.  Foods. 2022
  • Extraction of chlorophylls from Daucus carota L. and Solanum lycopersicum var. cerasiforme crop by-products.  Food Chemistry Advances. 2022
  • From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants.  Molecules. 2022
  • Polyphenolic profile and pharmacological activities of whips horse (Luehea divaricata) bark extracts studied using in vitro and in vivo systems.  Biocatalysis and Agricultural Biotechnology. 2022
  • Sonoextraction of phenolic compounds and saponins from Aesculus hippocastanum seed kernels: Modeling and optimization.  Food Research International. 2022
  • Valorization of quince peel into functional food ingredients: A path towards "zero waste" and sustainable food systems.  Heliyon. 2022
  • Fermented food/beverage and health: current perspectives.  Rendiconti Lincei. Scienze Fisiche e Naturali. 2022
  • Fertilization of Pot-Grown Cichorium spinosum L.: How It Can Affect Plant Growth, Chemical Profile, and Bioactivities of Edible Parts?.  Horticulturae. 2022
  • Evaluation of the Polyphenolic Composition and Bioactivities of Three Native Cabo Verde Medicinal Plants.  Pharmaceuticals. 2022
  • 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
  • Food dyes and health: Literature quantitative research analysis.  Measurement: Food. 2022
  • Low-cost alternative for the bioproduction of bioactive phenolic compounds of callus cultures from Cereus hildmannianus (K.) Schum.  Journal of Biotechnology. 2022
  • Pineapple by-products as a source of bioactive compounds with potential for industrial food application.  Food & Function. 2022
  • Potential therapeutic applications of infusions and hydroalcoholic extracts of Romanian glutinous sage (Salvia glutinosa L.).  Frontiers in Pharmacology. 2022
  • Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review.  Molecules. 2022
  • Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients.  Food Chemistry. 2022
  • Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family.  Food Research International. 2022
  • Editorial | Advances in tomato and tomato compounds research and technology.  Frontiers in Nutrition. 2022
  • Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction.  Food Chemistry. 2022
  • Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta.  Food Chemistry. 2022
  • Therapeutic Uses and Pharmacological Properties of Shallot (Allium ascalonicum): A Systematic Review.  Frontiers in Nutrition. 2022
  • Effect of Harvesting Time on the Chemical Composition of Cynara cardunculus L. var. altilis Blades.  Agronomy. 2022
  • Water Stress Alleviation Effects of Biostimulants on Greenhouse-Grown Tomato Fruit.  Horticulturae. 2022
  • The Bioactivities and Chemical Profile of Turnip-Rooted Parsley Germplasm.  Horticulturae. 2022
  • Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties.  Foods. 2022
  • Bioactive profile of edible nasturtium and rose flowers during simulated gastrointestinal digestion.  Food Chemistry. 2022
  • Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology.  Chemosensors. 2022
  • Neuroprotective Profile of Edible Flowers of Borage (Borago officinalis L.) in Two Different Models: Caenorhabditis elegans and Neuro-2a Cells.  Antioxidants. 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
  • Biochemical Approaches on Commercial Strains of Agaricus subrufescens Growing under Two Environmental Cultivation Conditions.  Journal of Fungi . 2022
  • Cytotoxicity and anti-inflammatory activities of Gallesia integrifolia (Phytolaccaceae) fruit essential oil.  Natural Product Research. 2022
  • An in vitro study of the origanum minutiflorum O. Schwarz & P. H. Davis and Coriandrum sativum L. essential oils as chronic tonsillitis therapeutics: antibacterial, antibiofilm, antioxidant, and cytotoxic activities.  Computation. 2022
  • Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods.  Trends in Food Science & 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
  • 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
  • Characterization of lipid extracts from the Hermetia illucens larvae and their bioactivities for potential use as pharmaceutical and cosmetic ingredients.  Heliyon. 2022
  • The Phenolic Composition of Hops (Humulus lupulus L.) Was Highly Influenced by Cultivar and Year and Little by Soil Liming or Foliar Spray Rich in Nutrients or Algae.  Horticulturae. 2022
  • Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability.  Sustainability. 2022
  • Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds.  Food Chemistry. 2022
  • Plant volatiles: Using Scented molecules as food additives.  Trends in Food Science & Technology. 2022
  • Valorization of Juglans regia Leaves as Cosmeceutical Ingredients: Bioactivity Evaluation and Final Formulation Development.  Antioxidants. 2022
  • Basidiocarp structures of Lentinus crinitus: an antimicrobial source against foodborne pathogens and food spoilage microorganisms.  World Journal of Microbiology and Biotechnology. 2022
  • Correction: Silva et al. Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal. Foods 2021, 10, 673.  Foods. 2022
  • Platanus hybrida's Phenolic Profile, Antioxidant Power, and Antibacterial Activity against Methicillin-Resistant Staphylococcus aureus (MRSA).  Horticulturae. 2022
  • Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge.  Journal of Agricultural and Food Chemistry. 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
  • Evaluation of plant extracts as an efficient source of additives for active food packaging.  Food Frontiers. 2022
  • Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives.  Molecules. 2022
  • Chemical composition and biological activity of cardoon (Cynara cardunculus L. var. altilis) seeds harvested at different maturity stages.  Food Chemistry. 2022
  • 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
  • Phlomis fruticosa L. exerts in vitro antineurodegenerative and antioxidant activities and induces prooxidant effect in glioblastoma cell line.  EXCLI Journal. 2022
  • 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
  • A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia.  POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES. 2022
  • Water-in-Oil-in-Water Double Emulsions as Protective Carriers for Sambucus nigra L. Coloring Systems.  Molecules. 2022
  • Applications of bioactive compounds extracted from olive industry wastes: A review.  Comprehensive Reviews in Food Science and Food Safety. 2022
  • Bioactive Compounds and Functional Properties of Herbal Preparations of Cystus creticus L. Collected From Rhodes Island.  Frontiers in Nutrition. 2022
  • 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
  • Effects of the seasonal variation in the phytochemical composition and bioactivities of the wild halophyte Suaeda fruticosa.  Food Bioscience. 2022
  • Effects of the seasonal variation in the phytochemical composition and bioactivities of the wild halophyte Suaeda fruticosa.  Food Bioscience. 2022
  • Environmental and economic assessment of food additive production from mushroom bio-residues.  Cleaner Environmental Systems. 2022
  • 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
  • Spirulina (Arthrospira platensis) protein-rich extract as a natural emulsifier for oil-in-water emulsions: Optimization through a sequential experimental design strategy.  Colloids and Surfaces A Physicochemical and Engineering Aspects. 2022
  • Unravelling phytochemical and bioactive potential of three hypericum species from romanian spontaneous flora: H. alpigenum, H. perforatum and H. rochelii 2022
  • Valorization of quince peel into functional food ingredients: A path towards “zero waste” and sustainable food systems.  Heliyon. 2022
  • Water-in-Oil-in-Water Double Emulsions as Protective CarriersforSambucus nigraL. Coloring Systems.  Molecules. 2022
  • Metabolomic Profile and Biological Properties of Sea Lavender (Limonium algarvense Erben) Plants Cultivated with Aquaculture Wastewaters: Implications for Its Use in Herbal Formulations and Food Additives.  Foods. 2021
  • 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.  Chirality. 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
  • The inhibitory action of purple tea on in vivo starch digestion compared to other Camellia sinensis teas.  Food Research International. 2021
  • 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
  • [37] ß-Carotene colouring systems based on solid lipid particles produced by hot melt dispersion.  Food Control. 2021
  • 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
  • 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
  • Synthesis of Novel Methyl 7-[(Hetero)arylamino]thieno[2,3-b]pyrazine-6-carboxylates and Antitumor Activity Evaluation: Effects in Human Tumor Cells Growth, Cell Cycle Analysis, Apoptosis and Toxicity in Non-Tumor Cells.  Molecules. 2021
  • Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review.  Foods. 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 Features and Bioactivities of Lactuca canadensis L., an Unconventional Food Plant from Brazilian Cerrado.  Agriculture. 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
  • Antimicrobial activity, chemical composition and cytotoxicity of Lentinus crinitus basidiocarp.  Food & Function. 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
  • 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
  • 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
  • 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
  • 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.  Journal of Agricultural and 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
  • Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts.  Food & Function. 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
  • 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
  • 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
  • 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
  • Nutritional value, physicochemical characterization and bioactive properties of Brazilian quinoa BRS Piabiru.  Food & Function. 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
  • 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
  • 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
  • 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
  • Araucaria angustifolia (Bertol.) Kuntze extract as a source of phenolic compounds in TPS/PBAT active films.  Food & Function. 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
  • 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
  • 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
  • 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
  • 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
  • Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties.  Food & Function. 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
  • 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
  • Mushroom ethanolic extracts as cosmeceuticals ingredients: Safety and ex vivo skin permeation studies.  Food and Chemical Toxicology. 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
  • 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
  • Bioactivities, chemical composition and nutritional value of Cynara cardunculus L. seeds.  Food Chemistry. 2019
  • Calluna vulgaris (L.) Hull: chemical characterization, evaluation of its bioactive properties and effect on the vaginal microbiota.  Food & Function. 2019
  • Carbon-Based Magnetic Nanocarrier for Controlled Drug Release: A Green Synthesis Approach.  C. 2019
  • Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food.  Food Chemistry. 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
  • Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower.  Antioxidants. 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
  • Nutritional composition and bioactivity of Umbilicus rupestris (Salisb.) Dandy: An underexploited edible wild plant.  Food Chemistry. 2019
  • Ocimum basilicum var. Purpurascens leaves (red rubin basil): A source of bioactive compounds and natural pigments for the food industry.  Food & Function. 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
  • 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
  • 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
  • Phenolic compounds profile, nutritional compounds and bioactive properties of Lycium barbarum L.: A comparative study with stems and fruits.  Food Research International. 2018
  • Profiling polyphenol composition by HPLC-DAD-ESI/MSn and the antibacterial activity of infusion preparations obtained from four medicinal plants.  Food & Function. 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
  • 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
  • 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
  • Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt.  Food & Function. 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
  • Water soluble compounds of Rosmarinus officinalis L. improve the oxidative and inflammatory states of rats with adjuvant-induced arthritis.  Food & Function. 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
  • Achillea millefolium L. hydroethanolic extract has phenolic compounds and inhibits the growth of human tumor cell lines.  Free Radical Biology and Medicine. 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.  Chirality. 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
  • 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
  • Extraction of triterpenoids and phenolic compounds from Ganoderma lucidum: optimization study using the response surface methodology.  Food & Function. 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
  • 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
  • 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 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
  • 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
  • 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.  Chirality. 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
  • Detailed phytochemical characterization and bioactive properties of Myrtus nivelii Batt & Trab.  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
  • Development of nutraceutical formulations based on the mycelium of Pleurotus ostreatus and Agaricus bisporus.  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
  • Coloring attributes of betalains: a key emphasis on stability and future applications.  Food & Function. 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
  • Contribution of the phenolic composition to the antioxidant, anti- inflammatory and antitumor potential of Equisetum giganteum L-and Tilia platyphyllos Scop.  Food & Function. 2017
  • Development of dairy beverages functionalized with pure ergosterol and mycosterol extracts: An alternative to phytosterol-based beverages.  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.  Chirality. 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
  • Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents.  Food Research International. 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
  • Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants.  Food & Function. 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 Advances. 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.  Chirality. 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 Advances. 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.  Journal of Agricultural and 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.  Journal of Agricultural and 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.  Journal of Agricultural and 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.  Journal of Agricultural and 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.  Journal of Agricultural and 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.  Journal of Agricultural and 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.  Journal of Agricultural and 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
  • Response surface methodology applied to ultrasound-assisted extraction of raspberry and blueberry pruning residues 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
  • 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
  • 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
  • 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
  • Effect of the extraction method on the phenolic profile and antimicrobial activity of quince peel extracts 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
  • Multivariate Analysis in Accelerated Shelf-Life Assessment - An Overview 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
  • 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
  • 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
  • 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
  • Biochemical composition of different onion landraces from Greece 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
  • 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
  • Chemopreventive Potential of Santolina chamaecyparissus against MNU-Induced Mammary Cancer in Female Wistar Rats 2022
  • Phenolic profile of ex-situ produced montesinho mushrooms 2022
  • Polyphenols composition and antioxidant activity of strawberry and red raspberry 2022
  • Basil and eucalyptus as a source of essential oils with bioactive properties 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
  • 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 cascas, sementes e fibras de abóbora no desenvolvimento de extratos bioativos para aplicação alimentar 2022
  • Valorização de subprodutos agrícolas vegetais como fonte renovável de ingredientes bioativos 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
  • Ethnomycological prospect of wild edible and medicinal mushrooms from Central and Southern Africa 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
  • The potential of aromatic extracts to enhance the sensory perception of 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
  • 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
  • Coloring extracts from chlorophyll-based biowaste 2022
  • Food industry by-products applied as pumpkin-based foodstuff preservatives 2022
  • Natural ingredients obtained from Brassica Oleracea L. waste 2022
  • Natural pigments with high antioxidant capacity, an alternative solution for food industry 2022
  • Phenolic profile, bioactivity and fiber content of quince peel 2022
  • Upcycling agricultural by-products into renewable bioactive ingredients 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
  • Antimicrobial activity of rosemary, eucalyptus and propolis individual and mixed extracts 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
  • Bio-based hybrid molecules for coloring and preservative purposes 2022
  • Biological and phytochemical evaluation of methanolic extracts from ennyroyal and lavender species of the portuguese flora 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
  • Desenvolvimento de corantes bioativos a partir de subprodutos de framboesa vermelha usando extrações assistidas por calor el ultrassom 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
  • Estudo nutricional e químico dos frutos de Rubus fruticosus L. var. ‘Triple Crown’ como fonte alimentar com alta capacidade antioxidante 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
  • Identificação e otimização da extração de compostos fenólicos de cascas de abóbora ‘Butternut squash’ 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
  • 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
  • Nutritional, chemical and bioactive characterization of Peumus boldus L. 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
  • 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
  • Nutritional Composition and Biological Activity of Goldenberry (Physalis peruviana L.): An Emerging Fruit Crop in Portugal 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 and bioactive characterization of Melissa officinalis L. subjected to sustainable cultivation: Comparison between different extraction methods 2021
  • Chemical composition and bioactive properties of Eucalyptus globulus L. essential oil 2021
  • Nutritional profile of papaya peels, pulp, and seeds (Carica papaya L.) 2021
  • Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods 2021
  • Biological activities of selected plants of Rosaceae family employed in traditional remedies.  Food Frontiers. 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
  • 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
  • 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
  • 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
  • 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
  • Efeito da aplicação repetida de Cytinus hypocistis em murganhos transgénicos (K14HPV16): avaliação de humane endpoints 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
  • Chemical characterization and bioactive properties of Impatiens balsamina L. flowers 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
  • REINFORCING THE CORRELATION BETWEEN THE PRESENCE OF HIGH-ADDED VALUE COMPOUNDS WITH THE BIOACTIVE PROPERTIES OF TISANES USING A CATEGORICAL PRINCIPAL COMPONENT ANALYSIS 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
  • Flavonoid composition and in vitro anti-proliferative activity of the hydroethanolic extract of Garcinia mangostana L. pericarp 2021
  • Bioactive potential of aromatic and medicinal plants traditionally used as condiments 2021
  • Extraction of Chlorophylls from natural sources.  1st Natural products application: Health, Cosmetic and Food. 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 AND BIOACTIVE CHARACTERIZATION OF IMPATIENS BALSAMINA L. PINK FLOWERS AND THEIR APPLICATION IN A PORTUGUESE PASTRY PRODUCT 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
  • 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
  • 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
  • Study of aromatic and medicinal plants as potential natural ingredients for the food industry 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
  • Composição química e nutricional de frutos vermelhos: valiosas fontes de antioxidante 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 Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation 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
  • 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 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
  • 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
  • Optimization of the ultrasound-assisted extraction process to obtain a citric acid-rich extract from citrus peels 2021
  • PHYTOCHEMICAL CHARACTERIZATION AND EVALUATION OF THE BIOACTIVE PROPERTIES OF TISANES PREPARED FROM AROMATIC AND MEDICINAL PLANTS 2021
  • Perfil nutricional e actividade antioxidante da polpa de 29 batatas coloridas 2021
  • Pharmacological potential of green tomato glycoalcaloids: an overview 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
  • 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
  • Bioresíduos de Cogumelos Como Fonte De Vitamina D2 2020
  • Chemical characterization and antioxidant proprieties of Myrciaria jaboticaba bioresidues 2020
  • Bioactive properties and phenolic composition of Cynara cardunculus L. var. altilis: influence of the plant part collected at the same maturity stage 2020
  • Influência da viabilidade das sementes de Cynara cardunculus L. var. altilis na composição fenólica e propriedades bioativas 2020
  • Optimization of citric acid extraction from citrus peels 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Composition in anthocyanins and bioactive properties of jabuticaba bioresidues.  XX EuroFoodChem Conference. 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
  • Extrato de Gomphrena globosa L. como corante natural em biscoitos: efeito em diferentes parâmetros físicos 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
  • Effects of electron-beam irradiation on fatty acids profile of Agaricus bisporus Portobello 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 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 and bioativities of the Portuguese apple of the variety "Bravo de Esmolfe” 2018
  • Phenolic profile of different Cichorium spinosum L. ecotypes 2018
  • Physicochemical characterization ofwheat and rye flours 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 da origem geográfica no perfil fenólico de Lavandula pedunculata (Mill.) Cav. 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
  • Extractability of rosmarinic acid by using three different aqueous based extraction procedures 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
  • Caracterização química e bioatividades de Hibiscus sabdariffa L. 2017
  • Microencapsulation of Mushroom Extracts for Cosmeceutical Design 2017
  • Chemical composition and bioactive properties of rice bran from different varieties 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
  • Gamma radiation-induced effects on the recovery of pharmacologically active polyphenols from tuberaria lignosa medicinal plant 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
  • 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
  • Frutos biológicos de Vaccinum myrtillus L. na base de novos produtos enriquecidos: caracterização química e nutricional 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
  • Contribution of plant-derived phenolic compounds to combat Candida species biofilms 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
  • 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
  • Gamma irradiation as an alternative to preserve the chemical and bioactive characteristics of plants widely consumed as infusions 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 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
  • Bioactive properties of Matricaria recutita L. (chamomile) extract obtained by decoction 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
  • 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
  • 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
  • Effects of gamma irradiation on antioxidant potential and chemical composition of Ginkgo biloba L.: A comparative study of 1 and 10 kGy doses 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
  • Suillus granulatus (L.) Roussel as a source of bioactive compounds: comparative study between mushrooms from different origins 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
  • Castanea sativa mill. flowers as a source of bioactive phenolic compounds 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
  • 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
  • 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 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
  • Chromatographic analysis of organic acids in artichoke, milk thistle and borututu using UFLC-PDA 2013
  • Antioxidant activity and phenolic compounds in decoction, infusion and hydroalcoholic extract of Origanum vulgare L. 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
  • Composition in anthocyanins of wild fruits from Northeastern Portugal 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
  • Agaricus Albertii as a source of bioactive compounds: comparison between Portuguese and Serbian species 2013
  • Antioxidant activity of Rubus ulmifolius Schott and Trifolium angustifolium L. 2013
  • Antioxidant and bioactive compounds of two wild edible mushrooms from Northeast of Portugal: Boletus poliporus and Boletus regius 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
  • 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 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 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 atividade antioxidante da planta Ginkgo biloba L. – infusão e suplementos dietéticos 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
  • 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
  • Wild Ginkgo biloba L. infusion supplies a higher amount of tocopherols than dietary supplements based on the same plant 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
  • Propriedades nutricionais e bioativas de espécies silvestres da etnoflora transmontana tradicionalmente consumidas em verde 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
  • 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
  • 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
  • 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
  • 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
  • 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

  • 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
  • Edible flowers for non-alcoholic beverages 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
  • 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
  • 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
  • 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

  • Potencial de Pigmentos Naturais Bioativos: Técnicas de Extração Convencionais e Não Convencionais, Métodos de Estabilização e Aplicações na Indústria Alimentar 2025

• 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

  • Microbial and pest contamination in nuts: Radio frequency disinfestation and controlled atmosphere preservation – A review.  Food Control. 2025
  • Pigmentos naturales bioactivos: avances significativos para la industria alimentaria 2025
  • 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
  • Estudo da aplicação do extrato de curcuma como ingrediente corante natural em queijadas de laranja 2024
  • Impacto do intercropping e do sistema de irrigação nos parâmetros físico-químicos e nutricionais de Prunus dulcis no nordeste de Portugal 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
  • Sustainable use of apple pomace as a new functional ingredient due to its enhanced antioxidant and prebiotic properties 2024
  • Optimization of the nutritional profile of lentils (Lens culinaris spp.) through different physical pretreatments combined with fermentation 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
  • 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
  • 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
  • Exploring the use of turmeric extract as a natural colorant in orange “Queijadas” 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
  • 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
  • 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
  • Innovation In Superfoods For Health And Nutrition: Nutritional Characterization Of Agaricus Blazei Murill Enriched With ß-Glucans 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
  • 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
  • Assessment of the nutritional and antioxidant properties of almonds (Prunus dulcis L.) cultivated under different intercropping conditions in the northeastern of Portugal 2024
  • Optimization of Basil-Cinnamon (Ocimum basilicum L.) Extraction: Chromatographic Identification of Compounds of Interest to the Food Industry 2024
  • Wild edible plants in Angola: diversity, traditional uses, phytochemical properties, and socio-economic potential 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
  • Editorial: III Bio.Natural-bioactive natural products research meeting: pharmacology perspectives.  Frontiers in Pharmacology. 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
  • 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
  • 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
  • Chemical characterization of intercropped almonds (Prunus dulcis Mill.) produced under different irrigation systems in north-eastern Portugal 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
  • 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
  • Pigmentos naturales bioactivos: Avances significativos para la industria alimentaria 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
  • Biofortificação de Pleurotus spp. com ferro e selénio 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
  • Biofortified mushrooms as alternative protein sources 2023
  • Caracterização do perfil químico e nutricional do milho cultivado com bioestimulantes (Zea mays L.) 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
  • 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
  • Potencial de Pigmentos Naturais Bioativos: Técnicas de Extração Convencionais e Não Convencionais, Métodos de Estabilização e Aplicações na Indústria Alimentar 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
  • 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
  • Plant extracts as natural agents against grapevine diseases paving the way to more resilient winegrowing systems 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
  • 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
  • Natural Coating Formulations to Preserve Chestnuts 2023
  • Vegetable losses and wastes as a source of biobased ingredients 2023
  • OLIVEBIOEXTRACT - SUSTAINABLE USE OF OLIVE POMACE IN AN INTEGRATED VALORISATION CHAIN USING INNOVATIVE PROCESSES 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
  • 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
  • ANTIOXIDANT POTENTIAL OF ULTRASOUND-ASSISTED EXTRACTS RICH IN PHENOLIC COMPOUNDS OBTAINED FROM A CHESTNUT BIOWASTE 2023
  • ASSESSMENT OF THE POTENTIAL OF GREEN PHENOLIC EXTRACTS OF A CHESTNUT BY-PRODUCT TO BE USED AS A NATURAL PRESERVATIVE 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
  • Effect of extraction mehod on the phenolic profile and antimicrobial activity of quince peel extracts 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 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
  • Natural products as health promoters.  Current Pharmaceutical Design. 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
  • 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
  • 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
  • Antioxidant activity of alginate edible films containing plant extracts 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
  • Development of innovative bakery products: bread with different types of flour 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 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
  • Nutritional and chemical characterization of ivy gourd (Coccinia grandis (L.) Voigt). 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
  • 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
  • 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
  • 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
  • Risk/benefits of new ingredients added to novel Cereal-based formulations 2022
  • TRADICIONAL CAKE ¿ECONÓMICO" WITH CHESTNUT FLOUR ¿ NUTRITIONAL AND CHEMICAL PROPERTIES 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
  • Phenolic profile, bioactivity and fibre contente of quince peel 2022
  • Upcycling Agricultural By-Porducts intro Renewable Bioactive 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
  • Incorporação de farinha de castanha no produto de pastelaria ¿económico¿ 2022
  • Optimization of citric acid extraction from lime peels using response surface methodology. 2022
  • Spirulina protein extract as an effective natural emulsifier for oil-in-water emulsions 2022
  • Synergistic aspects between biotechnologyand computer science 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
  • Yellow-fleshed watermelon seeds as a source of lipophilic nutrients 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
  • 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
  • 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
  • Ganoderma lucidum inhibits kidney damage associated to obesity: preliminary results 2021
  • CO2 terpene extracts and odour profile of Prunus dulcis, Corylus avellana and Juglans regia L. species to use as food ingredients 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 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
  • Nutritional and chemical study of strawberries and raspberries grown in the north of Portugal. 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
  • 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
  • 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
  • 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
  • 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
  • Effects of different production systems on red fruits nutritional properties. 2021
  • Pumpkin bioresidues as sources of bioactive compounds for food application. 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
  • Macroalgae as na 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
  • Solanum melongena L. fruits as a good source of bioactive molecules with health benefits 2021
  • Viability of Attalea speciosa mart. Ex spreng mesocarp flour for application in bakery products: case study 2021
  • Potential protective effects of Ganoderma lucidum in mice fed with Western Diets 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
  • . 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
  • "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 and bioactives profiles of ten colored potatos peels 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
  • Antioxidant activity of a newly developed biopolymer-based coating 2021
  • Bioactive potential of aromatic and medicinal plants traditionality used as condiments 2021
  • Effects of cytinus hypocistis (l.) L. extract in HPVtransgenic mice 2021
  • Microalgae protein extraction using ultrasound and conventional mechanical stirring technologies 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
  • Predominant phenolic compounds in Mountain plants with possible antiviral potential against SARS-CoV2 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
  • The influence of Ganoderma lucidum in the liver of an animal model of obesity 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 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
  • 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
  • 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
  • Las algas como prometedora fuente de nutrientes para la dieta 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
  • 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
  • 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
  • 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
  • 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
  • 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 de processos de extração de antocianinas a partir de cálices de Hibiscus sabdariffa L. para obtenção de corantes alimentares naturais 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
  • The use of seaweed in daily diets as a source of nutrients 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
  • Efeitos da radiação gama no perfil fenólico das infusões de Aloysia citrodora L. e Mentha x piperita L. 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
  • 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
  • Polyols: efficient solvents to extract phenolic compounds from walnut leaves 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
  • Performance of phenolic compounds extraction using natural deep eutectic solvents based on choline chloride 2017
  • Polyols based solvents for the extraction of phenolic compounds from Juglans regia L. leaves 2017
  • Tailoring deep eutectic 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
  • 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
  • Efeitos da radiação gama nas propriedades antioxidantes e composição fenólica de infusões de Thymus vulgaris L 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
  • 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
  • Alimentos do passado, nutrientes de futuro! Inventariação e caracterização de espécies com interesse alimentar presentes nos agro-ecossistemas da Terra-Fria Transmontana 2011
  • Potencial nutracêutico de cogumelos silvestres comestíveis do género Agaricus 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 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
  • 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