Publicacións nas que colabora con Isabel Cristina Fernandes Rodrigues Ferreira (58)

2024

  1. Phenolic composition and in vitro bioactive and enzyme inhibitory properties of bell pepper (Capsicum annuum L.) plant extracts

    Industrial Crops and Products, Vol. 214

2023

  1. Non-alkaloid nitrogen containing compounds

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 331-362

  2. Terpenes

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 107-156

2022

  1. Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese

    Food and Function

  2. Extraction of chlorophylls from Daucus carota L. and Solanum lycopersicum var. cerasiforme crop by-products

    Food Chemistry Advances, Vol. 1

  3. 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 and Technology, Vol. 127, pp. 1-13

  4. Improving the physicochemical properties of a traditional Portuguese cake - “económicos” with chestnut flour

    Food and Function, Vol. 13, Núm. 15, pp. 8243-8253

  5. Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 9, pp. 2789-2805

  6. Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology

    Chemosensors, Vol. 10, Núm. 7

  7. Solid-liquid extraction of polyphenols

    Technologies to Recover Polyphenols from AgroFood By-products and Wastes (Elsevier), pp. 73-112

2021

  1. Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative

    Plants, Vol. 10, Núm. 6

  2. Bioactive and nutritional potential of medicinal and aromatic plant (Map) seasoning mixtures

    Molecules, Vol. 26, Núm. 6

  3. Development of a natural preservative from chestnut flowers: Ultrasound-assisted extraction optimization and functionality assessment

    Chemosensors, Vol. 9, Núm. 6

  4. Extraction of aloesin from aloe vera rind using alternative green solvents: Process optimization and biological activity assessment

    Biology, Vol. 10, Núm. 10

  5. Promising preserving agents from sage and basil: A case study with yogurts

    Foods, Vol. 10, Núm. 3

  6. Red seaweeds as a source of nutrients and bioactive compounds: Optimization of the extraction

    Chemosensors, Vol. 9, Núm. 6

  7. Valorization of bio-residues from the processing of main portuguese fruit crops: From discarded waste to health promoting compounds

    Molecules, Vol. 26, Núm. 9

2020

  1. Analysis of the oxypropylation process of a lignocellulosic material, almond shell, using the response surface methodology (RSM)

    Industrial Crops and Products, Vol. 153

  2. Chemical and bioactive characterization of the aromatic plant: Levisticum officinale W.D.J. Koch: a comprehensive study

    Food and Function, Vol. 11, Núm. 2, pp. 1292-1303

  3. Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens

    Antioxidants, Vol. 9, Núm. 4