Pranta, Solo e Aproveitamento de Subproductos
BV1
Universidade do Minho
Braga, PortugalPublicacións en colaboración con investigadores/as de Universidade do Minho (102)
2024
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Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds
Food Hydrocolloids, Vol. 150
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Exploration of Polyphenols Extracted from Cytisus Plants and Their Potential Applications: A Review
Antioxidants, Vol. 13, Núm. 2
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Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility
Food Chemistry, Vol. 436
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Tuning the extraction methodology targeting protein-enriched fractions from red algae
Future Foods, Vol. 9
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Valorization of plant by-products in the biosynthesis of silver nanoparticles with antimicrobial and catalytic properties
Environmental Science and Pollution Research, Vol. 31, Núm. 9, pp. 14191-14207
2023
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Environmental remediation promoted by silver nanoparticles biosynthesized by eucalyptus leaves extract
Journal of Water Process Engineering, Vol. 56
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Evaluation of grape stems and grape stem extracts for sulfur dioxide replacement during grape wine production
Current Research in Food Science, Vol. 6
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Isolation, Technological Functionalization, and Immobilization Techniques Applied to Cereals and Cereal-Based Products and Sourdough Microorganisms
Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing (CRC Press), pp. 311-336
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Lignin recovery from a mixture of SIX lignocellulosic biomasses within a biorefinery scheme based on a sequential process of autohydrolysis and organosolv
Separation and Purification Technology, Vol. 325
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Multi-feedstock biorefinery concept: Valorization of winery wastes by engineered yeast
Journal of Environmental Management, Vol. 326
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Ohmic heating-based extraction of biocompounds from cocoa bean shell
Food Bioscience, Vol. 54
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Polymeric biomaterials for wound healing
Frontiers in Bioengineering and Biotechnology, Vol. 11
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Potato peels waste as a sustainable source for biotechnological production of biofuels: Process optimization
Waste Management, Vol. 155, pp. 320-328
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Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient
Food Chemistry, Vol. 405
2022
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A Versatile Nanocarrier—Cubosomes, Characterization, and Applications
Nanomaterials, Vol. 12, Núm. 13
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Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs
Frontiers in Sustainable Food Systems, Vol. 6
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Correction: Silva et al. Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal. Foods 2021, 10, 673
Foods
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Current Options in the Valorisation of Vine Pruning Residue for the Production of Biofuels, Biopolymers, Antioxidants, and Bio-Composites following the Concept of Biorefinery: A Review
Polymers, Vol. 14, Núm. 9
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Deep Eutectic Solvents as a Green Tool for the Extraction of Bioactive Phenolic Compounds from Avocado Peels
Molecules, Vol. 27, Núm. 19
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Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices
Antioxidants, Vol. 11, Núm. 12