Publicacións en colaboración con investigadores/as de Universidade Do Porto (83)

2024

  1. Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study

    Frontiers in Nutrition, Vol. 11

  2. Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac Disease

    Food Research International, Vol. 178

  3. Potential Therapeutic Properties of Olea europaea Leaves from Selected Cultivars Based on Their Mineral and Organic Profiles

    Pharmaceuticals, Vol. 17, Núm. 3

2023

  1. Anthocyanins as Immunomodulatory Dietary Supplements: A Nutraceutical Perspective and Micro-/Nano-Strategies for Enhanced Bioavailability

    Nutrients, Vol. 15, Núm. 19

  2. Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds

    Plants, Vol. 12, Núm. 19

  3. 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

  4. Editorial: Natural extracts as food ingredients: from chemistry to health

    Frontiers in Nutrition

  5. Evidence of increased gluten-induced perturbations in the nucleophilic tone and detoxifying defences of intestinal epithelial cells impaired by gastric disfunction

    Food Research International, Vol. 173

  6. Extraction and production of drugs from plant

    Phytochemicals in Medicinal Plants: Biodiversity, Bioactivity and Drug Discovery (De Gruyter), pp. 347-368

  7. Health-Promoting Properties and Potential Application in the Food Industry of Citrus medica L. and Citrus × clementina Hort. Ex Tan. Essential Oils and Their Main Constituents

    Plants, Vol. 12, Núm. 5

  8. New trends from plant secondary metabolism in the pharmaceutical industry

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 779-822

  9. Phenolic Compounds in Wine

    Beverages

  10. Sulfur-containing compounds from plants

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 363-402

  11. The International Natural Product Sciences Taskforce (INPST) and the power of Twitter networking exemplified through #INPST hashtag analysis

    Phytomedicine, Vol. 108

  12. Unravelling the effect of phenolic compounds in the design of a yeast protein-based emulsions

    International Journal of Food Science and Technology, Vol. 58, Núm. 6, pp. 3337-3348

  13. Valorization of Pumpkin Peel as a Source of Bioactive Compounds: Optimization of Heat- and Ultrasound-Assisted Extraction

    Molecules, Vol. 28, Núm. 7

  14. Variability in Chemical Profile and Bioactivities of the Flesh of Greek Pumpkin Landraces

    Horticulturae, Vol. 9, Núm. 11

2022

  1. Active Flexible Films for Food Packaging: A Review

    Polymers, Vol. 14, Núm. 12

  2. Assessment of the Antibiofilm Performance of Chitosan-Based Surfaces in Marine Environments

    International Journal of Molecular Sciences, Vol. 23, Núm. 23

  3. Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties

    Molecules, Vol. 27, Núm. 23