Publicacións nas que colabora con Lillian Bouçada de Barros (18)

2023

  1. Emerging Strategies to Combat Methicillin-resistant Staphylococcus aureus (MRSA): Natural Agents with High Potential

    Current Pharmaceutical Design, Vol. 29, Núm. 11, pp. 837-851

  2. Untargeted metabolomics and in vitro functional analysis unravel the intraspecific bioactive potential of flowers from underexplored Camellia japonica cultivars facing their industrial application

    Industrial Crops and Products, Vol. 204

2022

  1. 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

  2. From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants

    Molecules, Vol. 27, Núm. 19

2021

  1. Management of Wine Aroma Compounds: Principal basis and future perspectives

    Chemistry and biochemistry of winemaking, wine stabilization and aging (IntechOpen), pp. 47-70

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

    Chemosensors, Vol. 9, Núm. 6

  3. Revalorization of almond by-products for the design of novel functional foods: An updated review

    Foods, Vol. 10, Núm. 8

2020

  1. 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

  2. Identification, quantification, and method validation of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 51-83

  3. Mushrooms bio-residues valorisation: Optimisation of ergosterol extraction using response surface methodology

    Food and Bioproducts Processing, Vol. 122, pp. 183-192

  4. Optimization of ergosterol extraction from: Pleurotus mushrooms using response surface methodology

    Food and Function, Vol. 11, Núm. 7, pp. 5887-5897

  5. Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies

    Food Chemistry, Vol. 333

2019

  1. Ingredientes naturais como agentes conservantes: aplicação em formulações nutracêuticas

    XXV Encontro Galego-Portugués de Química: 20 al 22 de noviembre de 2019, Edificio Cinc. Ciudad de la Cultura. Santiago de Compostela-Galicia (España). Libro de resúmenes

  2. Modelling and optimization of the extraction process of pigments from seaweed from the Galician coast

    XXV Encontro Galego-Portugués de Química: 20 al 22 de noviembre de 2019, Edificio Cinc. Ciudad de la Cultura. Santiago de Compostela-Galicia (España). Libro de resúmenes

  3. Optimización de la extracción de compuestos fenólicos a partir de 8 especies de algas comestibles de las costas de Galicia utilizando la metodología de superficie respuesta

    XXV Encontro Galego-Portugués de Química: 20 al 22 de noviembre de 2019, Edificio Cinc. Ciudad de la Cultura. Santiago de Compostela-Galicia (España). Libro de resúmenes

  4. Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. Purpurascens

    Molecules, Vol. 24, Núm. 4

  5. Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction optimization of coloring pigments and incorporation in a bakery product

    Molecules, Vol. 24, Núm. 11

  6. The use of seaweed in daily diets as a source of nutrients

    XXV Encontro Galego-Portugués de Química: 20 al 22 de noviembre de 2019, Edificio Cinc. Ciudad de la Cultura. Santiago de Compostela-Galicia (España). Libro de resúmenes