Publicacións en colaboración con investigadores/as de Instituto Politécnico de Bragança (166)

2024

  1. Chemical Profile and Biological Activities of Brassica rapa and Brassica napus Ex Situ Collection from Portugal

    Foods, Vol. 13, Núm. 8

  2. Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoechas L., Artemisia dracunculus L. and Ocimum basilicum L.

    Food Chemistry, Vol. 451

  3. Editorial: Herbal medical products and natural products targeting aging and age-related disorders--ethnopharmacological perspectives

    Frontiers in Pharmacology

  4. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0

    Food Reviews International, Vol. 40, Núm. 1, pp. 37-78

  5. Evaluation of antitumoral and antioxidant activities of the hydroalcoholic extract and fractions obtained from the fruit pericarp of Sapindus saponaria L.

    Natural Product Research, Vol. 38, Núm. 6, pp. 1002-1006

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

    Industrial Crops and Products, Vol. 214

  7. Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 5, pp. 1283-1311

2023

  1. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

    Food Chemistry, Vol. 409

  2. Antimicrobial Activity of Natural Extracts: The Problem of Mathematical Modeling †

    Engineering Proceedings, Vol. 37, Núm. 1

  3. Application of fermentation for the valorization of residues from Cactaceae family

    Food Chemistry, Vol. 410

  4. Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications

    Biomolecules, Vol. 13, Núm. 3

  5. Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications

    Molecules, Vol. 28, Núm. 3

  6. Biological properties and potential of compounds extracted from red seaweeds

    Phytochemistry Reviews, Vol. 22, Núm. 6, pp. 1509-1540

  7. Camellia japonica Flowers as a Source of Nutritional and Bioactive Compounds

    Foods, Vol. 12, Núm. 15

  8. Challenges for future food systems: From the Green Revolution to food supply chains with a special focus on sustainability

    Food Frontiers, Vol. 4, Núm. 1, pp. 9-20

  9. Characterization of Phenolic Compounds of Arnica montana Conventional Extracts †

    Engineering Proceedings, Vol. 48, Núm. 1

  10. Chemical Characterization, Bioactivity and Toxicity of European Flora Plant Extracts in Search for Potential Natural Origin Preservatives

    Plants, Vol. 12, Núm. 15

  11. Comparative Study of Microwave-Assisted Extraction and Ultrasound-Assisted Extraction Techniques (MAE vs. UAE) for the Optimized Production of Enriched Extracts in Phenolic Compounds of Camellia japonica var Eugenia de Montijo †

    Engineering Proceedings, Vol. 37, Núm. 1

  12. Edible fruits and berries as a source of functional polyphenols: current scene and future perspectives

    Phytochemistry Reviews

  13. Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract

    Current Opinion in Food Science, Vol. 51