Publicações no PortAberta

Co-autor de rede

Mapa da Ciência

Silveira, Tayse Ferreira Ferreira da

Membro do Corpo Docente e de Investigadores

posições

Publicações
Contato
Ver Todos

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
- Wild Myrtus communis L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization. Foods. 2025
- Exploring the potential of underrated yet versatile crop Lunaria annua L.: New insights into honesty plant. Heliyon. 2025
- Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization. Foods. 2025
- Unveiling the impact of thermal water in German chamomile infusions: effects on phenolic compounds, antimicrobial and antioxidant properties. Food Chemistry. 2025
- Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscus. Food Chemistry Advances. 2024
- Nutritional, phytochemical, and bioactive prospects of black chokeberry (Aronia melanocarpa) and saskatoon berry (Amelanchier ovalis) grown in the Republic of Kazakhstan. Applied Food Research. 2024
- Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties. Applied Sciences. 2024
- Bioactivities of Waste Cork and Phloem Fractions of Quercus cerris Bark. Processes. 2024
- Development and characterisation of gluten-free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach. International Journal of Food Science. 2024
- 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
- 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
- A green method for anthocyanin extraction from Clitoria ternatea flowers cultivated in southern Brazil: Characterization, in vivo toxicity, and biological activity. Food Chemistry. 2024
- Antigenotoxic and cosmetic potential of elderberry (Sambucus nigra) extract: protection against oxidative DNA damage. Food & Function. 2024
- Yerba Mate as an Inexpensive Source of Analytical Standards of Chlorogenic Acid Isomers: an Optimization Study. Food Analytical Methods. 2023
- Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions. Plant Foods For Human Nutrition. 2022
- A study of the bioactive potential of seven neglected and underutilized leaves consumed in Brazil. Food Chemistry. 2021
- Impact of water temperature of chimarrão on phenolic compounds extraction. Food Science and Technology. 2021
- Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction. Journal of Food Science. 2021
- Bioactivity of atemoya fruits and by-products. Food Bioscience. 2021
- Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. Current Opinion in Food Science. 2021
- Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science. 2021
- Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19. Free Radical Biology and Medicine. 2020
- Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry. 2020
- Effect of Solvent Composition on the Extraction of Phenolic Compounds and Antioxidant Capacity of Bacaba Juice (Oenocarpus bacaba Mart.). Food Analytical Methods. 2020
- French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying. Journal of Food and Nutrition Research. 2020
- Application of Tamarind Waste Extracts to Improve the Antioxidant Properties of Tamarind Nectars. Plant Foods For Human Nutrition. 2019
- Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies. 2019
- Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil. European Journal of Lipid Science and Technology. 2019
- Non-Anthocyanin Phenolic Compounds in Açaí (Euterpe oleraceaMart.) Juice by Ultrahigh-Performance Liquid Chromatography-Diode Array Detector (UHPLC-DAD): A Multivariate Optimization. Journal of Chromatographic Science. 2018
- Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International. 2017
- Optimization of frying oil composition rich in essential fatty acids by mixture design. Current Opinion in Food Science. 2017
- Chlorogenic acid isomer contents in 100 plants commercialized in Brazil. Food Research International. 2017
- White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods. 2017
- Mixed oil formulations enriched in essential fatty acids and reduced ratio of n-6/n-3. European Journal of Lipid Science and Technology. 2017
- Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction. Plant Foods For Human Nutrition. 2017
- Multivariate Optimization of Chlorogenic Acid Extraction From Brazilian Coffee. Food Analytical Methods. 2017
- Phenolic composition and antioxidant capacity of bacaba-de-leque (Oenocarpus distichus Mart.) genotypes. Journal of Food Composition and Analysis. 2016
- Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps. Journal of the Science of Food and Agriculture. 2016
- Content of lutein in aqueous extracts of yerba mate (Ilex paraguariensis St. Hil). Food Research International. 2016
- Phenolic compounds from yerba mate based beverages – A multivariate optimisation. Food Chemistry. 2016
- The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: An optimization study. Food Research International. 2014
- Characterization of pre-gelatinized rice and bean flour. Food Science and Technology. 2013
artigo de conferência
- Traditional breads prepared with Portuguese thermal mineral waters: effects on centesimal and mineral composition 2022
documento