Publicacións en colaboración con investigadores/as de Instituto Politécnico de Bragança (12)

2023

  1. 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

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

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

  3. Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 13, pp. 1901-1929

  4. Sulfur-containing compounds from plants

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

  5. Valorization of food waste biomass and biomaterials from a circular economy approach

    Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies (Elsevier), pp. 183-226

2022

  1. Fucoxanthin’s Optimization from Undaria pinnatifida Using Conventional Heat Extraction, Bioactivity Assays and In Silico Studies

    Antioxidants, Vol. 11, Núm. 7

  2. Plant Antioxidants from Agricultural Waste: Synergistic Potential with Other Biological Properties and Possible Applications

    Reference Series in Phytochemistry (Springer Science and Business Media B.V.), pp. 343-380

  3. Single-Cell Proteins Obtained by Circular Economy Intended as a Feed Ingredient in Aquaculture

    Foods, Vol. 11, Núm. 18

2021

  1. Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry

    eFood, Vol. 2, Núm. 5, pp. 209-233

  2. Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algae

    International Journal of Environmental Research and Public Health, Vol. 18, Núm. 17

  3. Essential oils and their application on active packaging systems: A review

    Resources, Vol. 10, Núm. 1, pp. 1-20

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

    Chemosensors, Vol. 9, Núm. 6