Publicacións en colaboración con investigadores/as de Universidade Do Porto (17)

2023

  1. 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

  2. Extraction and production of drugs from plant

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

  3. Sulfur-containing compounds from plants

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

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

    Phytomedicine, Vol. 108

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. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

2018

  1. Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays

    Food Research International, Vol. 106, pp. 558-567

2017

  1. A critical review of the characterization of polyphenol–protein interactions and of their potential use for improving food quality

    Current Pharmaceutical Design, Vol. 23, Núm. 19, pp. 2742-2753

2015

  1. Voltammetric analysis of mancozeb and its degradation product ethylenethiourea

    Journal of Electroanalytical Chemistry, Vol. 758, pp. 54-58

2014

  1. Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 12, pp. 2638-2643

  2. Flavonóides em cebolas regionais portuguesas da Póvoa de Varzim: variações interanuais

    VII Congreso Ibérico de Agroingeniería y Ciencias Hortícolas: innovar y producir para el futuro. Libro de actas

  3. Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review

    Critical Reviews in Food Science and Nutrition, Vol. 54, Núm. 8, pp. 1050-1062

  4. The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging

    Food Chemistry, Vol. 152, pp. 522-530

2012

  1. Postharvest storage systems affect phytochemical content and quality of traditional portuguese onion cultivars

    Acta Horticulturae

2011

  1. Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions

    Food Chemistry, Vol. 124, Núm. 1, pp. 303-308

2010

  1. Effect of post-harvest practices on flavonoid content of red and white onion cultivars

    Food Control, Vol. 21, Núm. 6, pp. 878-884

  2. Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest

    Journal of Food Composition and Analysis, Vol. 23, Núm. 6, pp. 592-598