Publications in collaboration with researchers from Universidade de Aveiro (17)

2024

  1. Development of functional foods: Consumer acceptance of resveratrol-loaded crackers and cookies

    Future Foods, Vol. 10

  2. Resveratrol-loaded octenyl succinic anhydride modified starch emulsions and hydroxypropyl methylcellulose (HPMC) microparticles: Cytotoxicity and antioxidant bioactivity assessment after in vitro digestion

    International Journal of Biological Macromolecules, Vol. 259

2023

  1. Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8357-8374

  2. Recent advances in oral delivery systems of resveratrol: foreseeing their use in functional foods

    Food and Function, Vol. 14, Núm. 23, pp. 10286-10313

2022

  1. Extraction of lipids from microalgae using classical and innovative approaches

    Food Chemistry, Vol. 384

  2. Hydroxypropyl methylcellulose-based micro- and nanostructures for encapsulation of melanoidins: Effect of electrohydrodynamic processing variables on morphological and physicochemical properties

    International Journal of Biological Macromolecules, Vol. 202, pp. 453-467

2021

  1. Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production

    Food Hydrocolloids, Vol. 118

  2. Retention of Ascorbic Acid, Retinol, β-Carotene, and α-Tocopherol in Milk Subjected to Pressure-Assisted Thermal Processing (PATP)

    Food Engineering Reviews, Vol. 13, Núm. 3, pp. 634-641

  3. Screening of bioactive properties in brown algae from the northwest iberian peninsula

    Foods, Vol. 10, Núm. 8

2020

  1. Antibacterial use of macroalgae compounds against foodborne pathogens

    Antibiotics, Vol. 9, Núm. 10, pp. 1-41

  2. Macroalgae as a source of valuable antimicrobial compounds: Extraction and applications

    Antibiotics, Vol. 9, Núm. 10, pp. 1-41

2018

  1. Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization

    Separation and Purification Technology, Vol. 192, pp. 501-512

  2. Enhanced extraction of phenolic compounds using choline chloride based deep eutectic solvents from Juglans regia L.

    Industrial Crops and Products, Vol. 115, pp. 261-271

2017

  1. Optimization and comparison of maceration and microwave extraction systems for the production of phenolic compounds from Juglans regia L. for the valorization of walnut leaves

    Industrial Crops and Products, Vol. 107, pp. 341-352

2014

  1. Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets

    International Journal of Food Science and Technology, Vol. 49, Núm. 3, pp. 679-688

  2. Simultaneous HPLC-DAD quantification of vitamins A and E content in raw, pasteurized, and UHT cow's milk and their changes during storage

    European Food Research and Technology, Vol. 238, Núm. 4, pp. 535-547

2009

  1. Reaction kinetics analysis of chemical changes in pressure-assisted thermal processing

    Food Engineering Reviews, Vol. 1, Núm. 1, pp. 16-30