publicações selecionadas
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artigo de revista
- Optimization of heat and ultrasound-assisted extraction of Eucalyptus globulus leaves reveals strong antioxidant and antimicrobial properties. Food Chemistry. 2025
- Blockchain revolution in food supply chains: A positive impact on global food loss and waste. Food Chemistry. 2025
- Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties. Applied Sciences. 2024
- Phenolic Profile and Antioxidant and Biological Activities of Plant Extracts Rich in Hydrolyzable Tannins. ACS Agricultural Science & Technology. 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
- Intercropping Systems: An Opportunity for Environment Conservation within Nut Production. Agriculture. 2024
- Nutraceuticals and Dietary Supplements: Balancing out the Pros and Cons. Food & Function. 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
- Magnesium and manganese induced changes on chemical, nutritional, antioxidant and antimicrobial properties of the pansy and Viola edible flowers. Food Chemistry. 2024
- The influence of magnesium and manganese cations on the chemical and bioactive properties of purple and green basil. Food & Function. 2024
- Powdered Foods: Structure, Processing, and Challenges: A Review. Applied Sciences. 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
- Fig Leaves (Ficus carica L.): Source of Bioactive Ingredients for Industrial Valorization. Processes. 2023
- Valorization of Pumpkin Peel as a Source of Bioactive Compounds: Optimization of Heat- and Ultrasound-Assisted Extraction. Molecules. 2023
- Inflammation: What's There and What's New?. Applied Sciences. 2023
- Plant Extracts and SARS-CoV-2: Research and Applications. Life. 2023
- Recovery of High Valuable Bioactive Molecules from Vaccinium myrtillus L. Bioresidues. Waste and Biomass Valorization. 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
- Extraction of bioactive compounds from Rubus idaeus bioresidues: a full screening on phenolic composition and bioactive potential 2023
- Editorial: The chemistry of food in the advent of sustainable diets. Frontiers in Nutrition. 2022
- Fermented food/beverage and health: current perspectives. Rendiconti Lincei. Scienze Fisiche e Naturali. 2022
- Food dyes and health: Literature quantitative research analysis. Measurement: Food. 2022
- Pineapple by-products as a source of bioactive compounds with potential for industrial food application. Food & Function. 2022
- Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology. Chemosensors. 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
- 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
- Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability. Sustainability. 2022
- Plant volatiles: Using Scented molecules as food additives. Trends in Food Science & Technology. 2022
- Bioactive Molecules in Food: From Food Composition and Dedicated Databases to Metabolomic Pathways. Journal of Food Quality. 2022
- Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives. Molecules. 2022
- Improving the physicochemical properties of a traditional Portuguese cake - "económicos" with chestnut flour. Food & Function. 2022
- Optimization through Response Surface Methodology of Dynamic Maceration of Olive (Olea europaea L.) Leaves. Biology and Life Sciences Forum. 2021
- Food Metabolites as Tools for Authentication, Processing, and Nutritive Value Assessment. Foods. 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
- Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative. Plants. 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
- Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate. Sustainability. 2021
- Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate. . Sustainability. 2021
- Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies. Foods. 2021
- Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods. 2021
- Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. Foods. 2021
- 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
- The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability. Applied Sciences. 2020
- Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products. Food Chemistry. 2020
- Antimicrobial Activity of Aqueous Plant Extracts as Potential Natural Additives. Proceedings. 2020
- Influence of Calcium Silicate on the Chemical Properties of Pleurotus ostreatus var. florida (Jacq.) P. Kumm. Journal of Fungi . 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
- Comparison of different bread types: Chemical and physical parameters. Food Chemistry. 2020
- Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens. Antioxidants. 2020
- Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts. Food & Function. 2020
- Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products. Food Chemistry. 2020
- Phenolic profiling, biological activities and in silico studies of Acacia tortilis (Forssk.) Hayne ssp. raddiana extracts. Food Bioscience. 2020
- A novel natural coating for food preservation: Effectiveness on microbial growth and physicochemical parameters. Current Opinion in Food Science. 2019
- Antioxidants and Prooxidants: Effects on Health and Aging 2018. Oxidative Medicine and Cellular Longevity. 2019
- Ibero–American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages. Nutrients. 2018
- Antioxidants and Prooxidants: Effects on Health and Aging. Oxidative Medicine and Cellular Longevity. 2018
- Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives. Trends in Food Science & Technology. 2018
- Development of dairy beverages functionalized with pure ergosterol and mycosterol extracts: An alternative to phytosterol-based beverages. Food & Function. 2017
- Sweeteners as food additives in the XXI century: A review of what is known, and what is to come. Food and Chemical Toxicology. 2017
- Utilização de plantas como ingredientes bioativos e aditivos naturais em queijo da Serra da Estrela. Revista de Ciências Agrárias. 2017
- Wild Plant-Based Functional Foods, Drugs, and Nutraceuticals. Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications. 2017
- Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives. Food Chemistry. 2016
- Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300). Journal of Functional Foods. 2016
- Basil as functional and preserving ingredient in "Serra da Estrela" cheese. Food Chemistry. 2016
- Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured "serra da Estrela" cheese. Food Chemistry. 2016
- Traditional pastry with chestnut flowers as natural ingredients: An approach of the effects on nutritional value and chemical composition. Journal of Food Composition and Analysis. 2015
- Natural food additives: Quo vadis?. Trends in Food Science & Technology. 2015
- Melissa officinalis L. decoctions as functional beverages: A bioactive approach and chemical characterization. Food & Function. 2015
- The incorporation of plant materials in "Serra da Estrela" cheese improves antioxidant activity without changing the fatty acid profile and visual appearance. European Journal of Lipid Science and Technology. 2015
- Adding molecules to food, pros and cons – A review on synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety. 2014
- Castanea sativa Mill. Flowers amongst the Most Powerful Antioxidant Matrices: A Phytochemical Approach in Decoctions and Infusions. BioMed Research International. 2014
- Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry. Food & Function. 2014
- Incorporação de extratos de plantas em queijo e requeijão: juntar a saúde ao sabor 2014
- Infusions and decoctions of Castanea sativa flowers as effective antitumor and antimicrobial matrices. Food Research International. 2014
- Validation of Gamma and Electron Beam Irradiation as Alternative Conservation Technology for European Chestnuts. Food and Bioprocess Technology. 2014
- 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 review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives. Food and Chemical Toxicology. 2013
- Effects of gamma and electron beam irradiations on the triacylglycerol profile of fresh and stored Castanea sativa Miller samples. Postharvest Biology and Technology. 2013
- Influence of e-beam postharvest irradiation in the colour of four European chestnut fruit varieties of Castanea sativa Mill.. European Scientific Journal. 2013
- The role of phenolic compounds in the fight against cancer - A review. ACAMC. 2013
- The role of phenolic compounds in the fight against cancer – a review. ACAMC. 2013
- Comparative effects of gamma and electron beam irradiation on the antioxidant potential of Portuguese chestnuts (Castanea sativa Mill.). Food and Chemical Toxicology. 2012
- Effects of gamma radiation on the biological, physico-chemical, nutritional and antioxidant parameters of chestnuts - A review. Food and Chemical Toxicology. 2012
- Effects of Electron-Beam Radiation on Nutritional Parameters of Portuguese Chestnuts (Castanea sativa Mill.). Journal of Agricultural and Food Chemistry. 2012
- Antioxidants in Pinus pinaster roots and mycorrhizal fungi during the early steps of symbiosis. 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
- BBMS – Basic Bioinformatics Meta-searcher. Xth Spanish Symposium on Bioinformatics (JBI2010). 2010
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artigo de conferência
- 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
- Red grape pomace extract: Bioactive potential against bacteria, fungi, and SARS-CoV-2 2023
- Multivariate Analysis in Accelerated Shelf-Life Assessment - An Overview 2023
- Phenolic profile and antioxidant activity of Maritime pine (Pinus pinaster subsp. Atlantica) bark extract during simulated gastrointestinal tract digestion 2023
- 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
- Valorização de biorresíduos da produção de sumo de laranja: Extração de ácido cítrico 2022
- Olive leaf extracts as natural preservatives in foods: nutritional, chemical and physical analysis in quark cheese 2022
- Optimization of citric acid extraction from lime peels using response surface methodology 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
- Euterpe oleracea M. fruit as a source of natural pigments 2022
- Natural ingredients obtained from Brassica Oleracea L. waste 2022
- Adansonia digitata L. (mukua): Um possível alimento funcional 2022
- Applying Response Surface Methodology to Phenolic Compounds from Arbutus unedo: Case Studies with Ultrasound and Dynamic Maceration Extraction 2022
- Chemical and bioactive characterization of Euterpe oleracea Mart 2022
- FIG (Ficus Carica L.) Bioresidues as sources of bioactive compounds and natural pigments for the food industry 2022
- Fruit of Adansonia digitata L. (mukua): a promising source of molecules for nutraceutical application 2022
- Comparison between different extraction methods in the recovery of bioactive molecules from Melissa officinalis L.under sustainable cultivation: chemical and bioactive characterization 2021
- Nutritional and antioxidant characterization of the peel of 10 species of coloured potatoes 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
- Effect of sage extract on the survival of Staphylococcus aureus in Portuguese alheira sausage 2021
- Chemical and bioactive characterization of Melissa officinalis L. subjected to sustainable cultivation: Comparison between different extraction methods 2021
- Nutritional profile of papaya peels, pulp, and seeds (Carica papaya L.) 2021
- Optimization of heat-assisted extraction of bioactive compounds from Thymus vulgaris L. 2021
- 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
- Response surface method combined with data analysis to optimize extraction process problem 2021
- Essential Oils as Possible Candidates to Be Included in Active Packaging Systems and the Use of Biosensors to Monitor the Quality of Foodstuff 2021
- Nutraceutical formulations: Addition of natural ingredients as preservatives 2021
- Prunus Spinosa L. Fruit Epicarp: Extraction of Compounds With Colouring Capacity for Food Application 2021
- Physical properties of 29 colored potato varieties 2021
- RESPONSE SURFACE ANALYSIS OF ULTRASOUND AND DYNAMIC MACERATION EXTRACTIONS OF ARBUTUS UNEDO 2021
- Development of Natural Hypocholesterolemic Agents: Application in Cottage Cheese 2021
- Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation 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
- Nutritional and chemical characterization of the fruit of Adansonia digitata L. 2021
- Nutritional enrichment of "Económicos" through the incorporation of chestnut flour 2021
- Optimization of the ultrasound-assisted extraction process to obtain a citric acid-rich extract from citrus peels 2021
- 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
- Efficacy, Sustainability and Safety of Natural Food Preservatives: A Study on Muffins Preserved with Plant Extracts 2020
- Perfil físico e estabilidade de fiambres conservados com um revestimento natural 2020
- Effects of calcium silicate on the chemical and bioactive composition of Pleurotus ostreatus var. Florida 2019
- Chemical Profile of Nutraceutical Formulations with Natural Preservatives. 11th Encontro Nacional de Cromatografia. 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
- Enhanced extraction of ergosterol from Pleurotus ostreatus using response surface methodology (RSM) 2019
- Extrato de Gomphrena globosa L. como corante natural em biscoitos: efeito em diferentes parâmetros físicos 2019
- Ingredientes naturais como agentes conservantes: Aplicação em formulações nutracêuticas 2019
- Natural colorants in cookies: evaluation of the incorporation effects on the physico- chemical composition. 11th Encontro Nacional de Cromatografia. 2019
- Descodificar os “E”: Plataforma online de acesso aberto de aditivos alimentares 2018
- Descodificar os “E”: Plataforma online de acesso aberto de aditivos alimentares 2018
- DecodE – an integrated approach to improve awareness and aid transition to natural additives in collaboration with the food industry 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
- Extractability of rosmarinic acid by using three different aqueous based extraction procedures 2017
- Rosmarinic acid contents in putative natural food preservatives 2017
- Substituição de sorbato de potássio por extratos de funcho e camomila: comparação do desempenho em iogurtes 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
- Extratos fenólicos de camomila como preservantes naturais de iogurtes 2016
- Nova formulação de iogurtes com extratos aquosos de funcho e camomila na substituição de aditivos químicos 2016
- PlantLact - Plantas como conservantes e bioativos naturais em queijo de ovelha curado 2016
- Utilização de plantas como ingredientes bioativos e aditivos naturais em queijo da Serra da Estrela 2015
- Manjericão como ingrediente bioativo em queijo da serra da estrela 2015
- Potential of Basil (Ocimum basilicum L.) as bioactive ingredient and natural preserver 2015
- Chemical characterization and bioactive effects of decocted Melissa officinalis L. and the possibility of food incorporation 2015
- Decocciones de Melissa officinalis L.: compuestos minoritarios y actividad antioxidante 2015
- Decocciones de Melissa officinalis L.: su composición y actividad antioxidante 2015
- Flor de Castanheiro como ingrediente bioativo em queijo da Serra da Estrela 2015
- Flor de castanheiro como agente funcionalizante de Queijo da Serra da Estrela 2014
- Castanea sativa mill. flowers as a source of bioactive phenolic compounds 2014
- Teaching chemistry of natural products to young students: “Verão Ciência no IPB” case study 2014
- Atividade antioxidante de decocçoes e infusoes de flores de castanheiro, uma arvore de grande interesse apicola 2014
- Perfil em ácidos orgânicos e açúcares livres de decocções e infusões de flores de castanheiro 2014
- New foods: a case study of Portuguese “Serra da Estrela” cheese incorporated with chestnuts flowers 2014
- Chromatographic Analysis of Fatty Acids and Sugars in Traditional Pastry from Tras-Os-Montes 2013
- Application of gamma and electron beam irradiation for chestnuts conservation 2013
- Dosimetric characterization of a multipurpose experimental Gamma chamber 2013
- Influence of electron beam irradiation in the organic acids profile of Portuguese Chestnuts (Castanea sativa Mill.) 2013
- Tocopherols profile of three Castanea sativa varieties submitted to electron beam irradiation 2013
- Influence of e-beam postharvest irradiation in the colour of four European chestnut fruit varieties of Castanea sativa Mill 2013
- Antioxidant potential of fungi and seedlings during mycorrhizal induction 2013
- Antioxidant activity of Macrolepiota procera wild mushroom submitted to different processing technologies 2013
- Antioxidant properties of three different Castanea sativa Portuguese varieties submitted to gamma irradiation 2013
- Caracterização química do processo de reconhecimento da simbiose entre Pinus pinaster e fungos micorrízicos 2013
- Effects of gamma irradiation in Castanea sativa tocopherols profile: study extended to four different chestnut varieties 2013
- Gamma and electron beam irradiation as an alternative for postharvest treatment: a case study with chestnuts 2013
- Chestnut irradiation: a viable and quality promoting alternative 2012
- Comparative effects of electron beam and gamma radiation on the triacylglycerol profiles of Portuguese chestnuts (Castanea sativa Mill.) 2012
- Electron beam radiation applied to Portuguese chestnuts (Castanea sativa Mill.): Evaluation of the effects on nutritional parameters 2012
- Influencia da radiação de feixe de electrões no teor em açúcares da castanha 2012
- The effects of e-beam radiation in the antioxidant potential of chestnuts (Castanea sativa Mill.) 2012
- Effect of electron beam irradiation doses in antioxidant activity and phenolic content of Portuguese chestnuts 2012
- Ionizing irradiation post-harvest processing of chestnuts: effects of gamma and e-beam technologies on physico-chemical parameters 2012
- Antioxidants in Pinus Pinaster and mycorrhizal fungi during the early steps of symbiosis 2012
- Influência da radiação de feixe de eletrões no teor em açúcares da castanha (Castanea Sativa Mill.) 2012
- Irradiação gama e feixe de electrões: uma alternativa viável no tratamento pós-colheita e promotora da qualidade da castanha 2012
- Irradiação gama e feixe de eletrões: uma alternativa viável no tratamento pós-colheita e promotora da qualidade da castanha 2012
- BBMS++ – Metapesquisador Bioinformático 2011
- Caracterização química de fungos micorrízicos e plantas de Pinus pinaster ao longo dos primeiros estádios de simbiose 2011
- Propriedades antioxidantes da simbiose micorrízica de Pinus pinaster com Pisolithus arhizus. 2011
- BBMS - Basic Bioinformatics Meta-searcher 2010
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livro
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capítulo de livro
- Value-Added Lipids from Plant Foods and Respective Applications 2024
- History of Secondary Metabolites: From Ancient Myths to Modern Scientific Validation 2023
- New Trends from Fungi Secondary Metabolism in the Pharmaceutical Industry 2023
- Non-Alkaloid Nitrogen Containing Compounds from Fungi 2023
- Value-added lipids from plant foods and applications 2023
- Value-added lipids from plant food and respective applications 2022
- Dynamic Response Surface Method Combined with Genetic Algorithm to Optimize Extraction Process Problem 2021
- Preservatives 2021
- Stabilization of Bioactive Molecules Through the Spray-Drying Technique: Current Applications and Challenges 2021
- Autoridade Europeia para a Segurança Alimentar 2020
- CHAPTER 3. Phenolic Compounds: Flavonoids in Legumes 2019
- Food Additives: Classification, Regulation and Analysis ¿ 2017
- Wild plant-based functional foods, nutraceuticals or drugs 2017
- Aditivos Antioxidantes 2016
- Aditivos Edulcorantes 2016
- Wild Plant-Based Functional Foods, Drugs, and Nutraceuticals 2016
- BBMS(++) - Basic Bioinformatics Meta-searcher 2011
- BBMS¿+¿+¿ – Basic Bioinformatics Meta-searcher 2011
- Aditivos antioxidantes
- Aditivos edulcorantes
- Valorização de produtos de montanha do ponto de vista nutricional e bioativo: estudos de caso em plantas, cogumelos e frutos secos
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teses
- Tools to develop dairy ingredients: bioactive and preservative purposes 2021
- Development of new foods: Incorporation of plant extracts as functional ingredients and natural preservatives 2016
- Chemical characterization of mycorrhyzic fungi and Pinus pinaster plants during the first stages of symbiosis 2011
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documento
- Development of a sustainable mediterranean-inspired snack: green extraction of bioactive compounds and biopolymer packaging 2025
- Suplementos alimentares 2025
- Recovery optimization and exploring food industrial applications of bioactives compounds in Thymus genus through HPLC-DAD-ESI/MS analysis 2024
- Bebidas vegetais, uma alternativa sustentável? 2024
- Avaliação da bioatividade de extratos de folhas de Eucalyptus globulus otimizadas por RSM-GA 2024
- Otimização do processo de extração de ervas do género Thymus como alternativa natural para conservação de alimentos 2024
- Amêndoas consorciadas com outras culturas cultivadas em Selca (Croácia): estudo das propriedades nutricionais e bioatividades 2024
- Impacto do intercropping e do sistema de irrigação nos parâmetros físico-químicos e nutricionais de Prunus dulcis no nordeste de Portugal 2024
- Evaluation of the nutritional properties and mineral composition of almonds intercropped with chickpeas and clover in different irrigation systems in northeastern Portugal 2024
- Up-to-date and comprehensive data on the evolving consumption patterns of energy drinks: in search of a nutrigenomics approach 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
- Mushroom bio-waste as a source of high-value molecules – ergosterol recovery 2024
- Transforming banana peel waste into alternative fermentation substrate for lactic acid production 2024
- Evaluation of the nutritional, chemical and mineral composition of intercropped almonds cultivated in Croatia 2024
- Waste to wellness: hypocholesterolemic solutions from mushroom residues, boosting circular economy 2024
- Assessment of the nutritional and antioxidant properties of almonds (Prunus dulcis L.) cultivated under different intercropping conditions in northeastern Portugal 2024
- Assessment of the nutritional and antioxidant properties of almonds (Prunus dulcis L.) cultivated under different intercropping conditions in the northeastern of Portugal 2024
- Response surface methodology applied on hydroldistillation for aromatic herbs (Cinnamomum verum J. Presl and Rosmarinus officinalis L.) to optimize the yield in essential oils 2024
- Caracterização química de amêndoas de intercropping (Prunus dulcis Mill.) produzidas sob diferentes sistemas de irrigação no nordeste de Portugal 2023
- 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
- 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
- Otimização do processo de extração de ervas do género Thymus como alternativa natural para a conservação de alimentos 2023
- Potencial de manjericão-canela (O. basilicum ‘Cinnamon’) como fonte de componentes valiosos para indústria alimentar 2023
- Potencial do Manjericão-Canela (O. basilicum 'Cinnamon') como fonte de compostos valiosos para indústria alimentar 2023
- Evaluation of nutritional and chemical properties of almonds (Prunus dulcis) produced in northeastern of Portugal under different conditions by intercropping systems 2023
- Desperdício alimentar: Estratégias para a sua minimização 2023
- Optimization of cinnamon (Cinnamomum verum J. Presl.) essential oils extraction using hydrodistillation (Clevenger apparatus) 2023
- The use of natural edible coatings to preserve chestnuts 2023
- Functionalization of cured meat products with extracts from maritime pine bark (Pinus pinaster subsp. atlantica) 2023
- PICAR-Functionalization of cured meat products with extracts from maritime pine bark (Pinus pinaster subsp. atlantica) 2023
- Phenolic profile and antioxidante activity of Maritime pine (Pinus pinaster subsp. Atlantica) bark extract during simulated gastrointestinal tract digestion 2023
- Exploring the antimicrobial potential of Castanea sativa Mill. flowers and Eucalypturs globulus L. leaves against grape pathogens 2023
- Antimicrobial potential of Eucalyptus essential oils 2023
- Comparative study on hybrid optimisation methods in the extraction of antioxidante phytochemicals from grape seed (Vitis vinifera) 2023
- Effect of drying process and incorporation of natural preservatives in the viability of lactic acid bacteria in yogurts 2023
- Extraction optimization of phenolic compounds through response surface methodology from Ficus carica and bioactive evaluation 2023
- Magnesium and manganese induced changes in chemical, nutritional, antioxidante and antimicrobial properties of pantsy and biola edible flowers 2023
- Potential of essential oils from Eucalyptus, Peppermint and Pine as Food Preservatives 2023
- Fig (Ficus carica L.) bioresidues as a source of bioactive compounds: A sustainable approach 2023
- Natural Coating Formulations to Preserve Chestnuts 2023
- Natural sources: Preservatives and colourants in food 2023
- Red grape pomace extract: bioactive potential against bacteria. fungi and SARS-CoV-2 2023
- Estratégias para a sua minimização (FOOD WASTE ¿ STRATEGIES FOR ITS MINIMISATION). 2023
- Multivariate analysis in accelerated shelf-life assessement – An overview 2023
- Natural Sources preservatives and colorants in food 2023
- Nutritional and bioactive characterization of Apium graveolensis. L. 2022
- Chromatographic profile of free sugars in fruits from five diferente varieties of Ficus carica L 2022
- Chromatographic profile of free sugars in fruits from five different varieties of Ficus carica L. 2022
- Chromatographic profile of free sugars in fruits from five different varieties of Ficus carica L.. 2022
- Development of statin-like and ergosterol enriched extracts from mushroom bio residues 2022
- Fig (Ficus carica L.) bioresidues: A chromatographic study of five varieties for its valorization 2022
- Incorporação de farinha de castanha no produto de pastelaria "económico" 2022
- Avaliação da bioatividade de extratos de folhas de Eucalyptus globulus otimizadas por RSM-GA 2022
- Extraction optimization of essential oils from three aromatic plants using hydrodistillation and microwave-assisted extraction 2022
- Ficus carica L. leaves as promising sources of phenolic compounds and strong bioactivities 2022
- Incorporação de farinha de castanha no produto de pastelaria “económico” 2022
- Viabilidade de bactérias lácticas em iogurtes liofilizados e incorporados com conservantes naturais 2022
- Fig (Ficus carica L.) biowaste as sources of phenolic compounds for the food and pharmaceutical industry 2022
- Fig (Ficus carica L.) biowaste as sources of phenolic compounds for the food and pharmaceutical industry. 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
- Chemical and bioactives characterization of Euterpe oleracea Mart 2022
- Chestnut components as real alternatives to artificial preservatives for the beverage industry 2022
- A sustainable integrated project to recover bioactives molecules from fig production residue 2022
- Fig Tree Leaves as Natural Food Preservatives 2022
- Increasing nutritional and bioactive properties of "Económicos" with chestnut flour 2022
- Optimization of Total Phenolic Content of Fig Leaves Obtained Through Response Surface Methodology. 2022
- Optimization of total phenolic content of fig obtained through Response Surface Methodology 2022
- A Sustainable Integrated Project to Recover Bioactive Molecules from Fig Production Residue 2022
- Chemical characterization, cytotoxic evaluation and anti-SARS-CoV2 activity of plant extracts rich in hydrolysable tannins 2022
- Plants as a source of natural preservatives for food applications 2022
- Two new alternative sources of betacyanin colouring compounds for food industry 2022
- Two new alternative sources of betacyanin colouring compounds for the food industry 2022
- Circular Economy in the Baking Industry 2022
- Corantes naturais para molhos e condimentos como conservantes? 2022
- Extraction optimization of bioactives compounds from Thymus vulgaris L.: Comparison of heat-assisted and ultrasound -assisted extraction 2022
- Optimization of the extraction of bioactive compounds from Thymus vulgaris L.: comparison of heat-assisted and ultrasound-assisted techniques 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 preservartives in foods: Nutritioanl, chemical and physical analysis in quark cheese 2022
- Olive leaf extracts as natural preservatives in foods: nutritional, chemical and physical analysis in quark cheese. 2022
- Natural hypocholesterolemic agents: Extraction, stabilization and application in dairy products 2022
- Novel applications in the Food Industry – Preservatives, coatings and new foods 2022
- Novas perspetivas na produção de embalagens alimentares 2022
- Natural ingredients obtained from Brassica oleacea L. waste 2022
- Natural ingredients obtained from Brassica oleracea L. waste. 2022
- RESPONSE SURFACE METHODOLOGY APPLIED TO ESSENTIAL OIL EXTRACTION OF EUCALYPTUS LEAVES 2022
- Response surface methodology applied to essential oil extraction of eucalyputs leaves 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
- Traditional cake “económico” with chestnut flour – Nutritional and chemical properties 2022
- Fig (Ficus carica L.) bioresidues as sources of bioactives compounds and natural pigments for the food industry 2022
- A chromatographic study offive varieties for its valorization 2022
- Chromatographic profileof free sugars in fruits from five different varieties of Ficus carica L. 2022
- Fig (Ficus carica L.) biowaste as a source of organic acids for the food industry 2022
- Fig (Ficus carica L.) biowaste as a source of organic acids for thefood industry 2022
- Fig (Ficus carica L.)biowaste as sources of phenolic compounds for the food and pharmaceutical industry 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
- Optimization of total phenolic content offig obtained through Response Surface Methodology 2022
- Sustainable Innovation to Face Climate Change 2022
- Nutritional and bioactive characterization of Apium graveolensis. L. 2021
- Nutritional enrichment of “Económicos” through the incorporation of Chestnut flour 2021
- Evaluation of minimum inhibitory concentrations of plants extracts against several bacterial pathogens 2021
- Extraction of bioactive compounds from plants as promising agents against SARS-CoV-2 2021
- Phenolic extracts with bioactive potential against coronavírus strains 2021
- Antioxidant activity, phenolic profile, cytotoxicity and genotoxicity of plant extracts. 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
- . Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation 2021
- Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation. 2021
- Nutritional, chemical and antimicrobial profile of Apium graveolens L. 2021
- Nutritional, chemical, and antimicrobial profile of Apium graveolens L. 2021
- Cereal by-products from the milling industry: Source of nutrients and bioactive compounds 2021
- Combination of active packaging, nanoencapsulation of essential oils, and biosensors as a possible technology to increase food shelf-life and safety 2021
- Optimization of heat-assisted extraction of bioactive compounds from Thymus vulgaris L 2021
- Recovering citric acid from organe juice production residues. 5th International Symposium on Phytochemicals in Medicine and Food 2021
- Ultrasound-assisted extraction of leaves of the olive tree (Olea europea L.): response surface analysis optimizartion approach 2021
- Recovering citric acid from organe juice production residues 2021
- Innovative fat-reduced food solutions based on Pickering emulsions 2021
- Perfil nutricional e atividade antioxidante da polpa de 29 batatas coloridas 2021
- Perfil nutricional e atividade antioxidante da polpa de 29 batatas coloridas. 2021
- Development of natural hypocholesterolemic agents: Applications in cottage cheese 2021
- TRADITIONAL PORTUGUESE PASTRY CAKES ENRICHED WITH CHESTNUT FLOUR: EFFECTS ON NUTRITIONAL AND PHYSICAL PROFILES 2021
- Natural food preservatives: Application of rosemary, lemon balm, and oregano extracts in chocolate muffins 2021
- Nutritional characterization, pH, and antioxidante activity of the pulp of 29 color-fleshed potatoes 2021
- Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency. 4. Rossana V. C. Cardoso, Ângela Fernandes, José Pinela, Maria Inês Dias, Carla Pereira, Tânia C. S. P. Pires, Márcio Carocho, Esteban Fernández Vasallo, Isabel C. F. R. Ferreira and and Lillian Barros 2021
- Prunus spinosa L. fruits epicarp: Extraction of compounds with colouring capacity for food application 2021
- Novas perspetivas na produção de embalagens alimentares 2021
- Novas prespetivas na produção de embalagens alimentares 2021
- Extraction of phenolic compounds from Artemisia absinthium L.: Optimization through ultrasound assisted extraction using the response surface methodology 2021
- Natural food preservatives: Application of rosemary, basil and sage in yogurts as a viable alternative to artificial ones, using sustainable, low cost and eficient processes 2021
- Response surface analysis of ultrasound and dynamic maceration extractions of Arbutus unedo. 2021
- Tools to develop dairy ingredientes: Bioactive and preservative purposes 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
- Extraction of phenolic compounds from Artemisia absinthium L.: Optimization through ultrasound assisted extraction using the respnse surface methodology 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 processes 2021
- Antioxidant activity of a newly developed biopolymer-based coating 2021
- Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake - "Económico” 2021
- Predominant phenolic compounds in Mountain plants with possible antiviral potential against SARS-CoV2 2021
- Sustainable Innovation to Face Climate Change 2021
- Sustainable Innovation to Face Climate Change. Challenges for ingredient resilience 2021
- ¿Económicos¿ cakes strengthened with chestnut: effects on texture and color 2021
- “Económicos” cakes strengthened with chestnut: effects on texture and color 2021
- Antimicrobial activity of aqueous plant extracts as potential natural additive 2020
- PulpIng- Projeto inovador que procura desenvolver uma formulação de polpa de abóbora utilizando uma estratégia integrada sustentável 2020
- Efficacy, Sustainability and Safety of Natural Food Preservatives: A Study on Muffins Preserved with Plant Extract 2020
- Natural food preservatives: Application of rosemary, lemon balm, and oregano extracts in chocolate muffins 2020
- Tools to develop dairy ingredients: Bioactive and preservative purposes 2020
- “Económicos” cakes strengthened with Chestnut flour: Effects on texture and color 2020
- Chemical profile of Nutraceutical formulations with natural preservatives 2020
- Chemical Profile of Nutraceutical Formulations with Natural Preservatives. 2019
- Aplicação de conservantes naturais em formulações nutracêuticas 2019
- Influência do silicato de cálcio nas propriedades químicas de Pleurotus ostreatus var. Flórida 2019
- Perfil físico e estabilidade de fiambres conservados com um revestimento natural 2019
- Aplicação de conservantes naturais em formulações nutracêuticas (Application of natural preservatives in nutraceutical formulations). 2019
- Influência do silicato de cálcio no perfil químico de Pleurotus ostreatus var. Flórida. (Influence of calcium silicate on the chemical profile of Pleurotus ostreatos var. Florida) 2019
- Natural colourants in cookie formulations: Evaluation of the incorporation effects on chemical composition. 2019
- Perfil físico e estabilidade de fiambres conservados com revestimento natural (Physical profile and stability of fresh ham preserved with natural coatings) 2019
- Tocopherols production and profile of mycorrhizal fungi co-cultured with host plant roots. 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
- An integrated approach to improve awareness and id transition to natural additives in collaboration with the food industry (DecodE research project) 2019
- An integrated strategy focused on the use of sustainable, low cost and efficient processes 2019
- Functionalization of cheese with mycosterol extracts 2019
- Rosmarinic acid yield through different aqueous extraction procedures 2019
- Physicochemical profile and stability of ham wrapped in an edible coating 2019
- Utilização de uma metodologia superfícies-resposta para maximizar a extração de ácido rosmarínico 2018
- DecodE - An integrated approach to improve awareness and aid transition to natural additives in collaboration with the food industry 2018
- An integrated approach to improve awareness and id transition to natural additives in collaboration with the food industry (DecodE research project) 2018
- Castanha, folha e flores de castanheiro: Aspetos nutricionais, propriedades químicas e potenciais medicamentos naturais. 2018
- DecodE ¿ an integrated approach to improve awareness and aid transition to natural additives in collaboration with the food industry 2018
- Plant extracts based sprays for food conservation 2017
- Chestnut flowers as bioactive ingredients for “Serra da Estrela” cheese 2015
- Chemical characterization and bioactive effects of decocted Melissa officinalis L and the possibility of food incorporation 2015
- Alimentos tradicionales de Portugal y su relación con la salud 2015
- Foeniculum vulgare Mill. as a natural ingredient to improve cottage cheese antioxidant properties 2014
- Benefícios do leite materno como agente imunológico na prevenção de diarreia. 2014
- Chestnut flowers as natural antioxidants in “Serra da Estrela” cheese 2014
- Flor de Castanheiro como ingrediente bioativo em queijo da Serra da Estrela 2014
- Teaching chemistry of natural products to young students: “Verão Ciência no IPB” case study. 2014
- Perfil em ácidos orgânicos e açúcares livres de decocções e infusões de flores de castanheiro. 2014
- Da castanha à amêndoa – Que propriedades para a saúde? 2014
- Perfil em acidos organicos e azucares livres de decocçoes e infusoes de flores de castanheiro 2014
- Antioxidant properties of three different Castanea sativa, Portuguese varieties submitted to gamma irradiation 2013
- Antioxidant activity of Macrolepiota procera wild mushrooms submitted to different processing technologies 2013
- Antioxidant properties of three different Castanea sativa, Portuguese varieties submitted to gamma irradiation. 2013
- Comparative effects of electron beam and gamma radiation on the triacylglycerol profiles of Portuguese Chestnuts (Castanea sativa Mill.). 2012
- Influence of electron beam radiation on sugar content in chestnuts (Castanea sativa Mill.) 2012
- The effects of e-beam radiation in the antioxidant potential of chestnuts (Castanea sativa Mill.). 2012
- Caracterização química do processo de reconhecimento da simbiose entre Pinus pinaster e fungos micorrízicos 2012
- Gamma and electron beam irradiation as an alternative for postharvest treatment: a case study with chestnuts 2012
- Chemical characterization of mycorrhizal fungus and Pinus pinaster plants during the first stages of symbiosis 2011
- Antioxidant properties of mycorrhizal symbiosis between Pinus pinaster and Pisolithus arhizus 2011
- Propriedades antioxidantes da simbiose micorrízica de Pinus pinaster com Pisolithus arhizus 2011
- BBMS: Basic bioinformatics metasearcher 2011
- Bioinformatics MetaSearcher
- Extraction of bioactive compounds from Rubus idaeus bioresidues: a full screening on phenolic composition and bioactive potential
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