Publicacións en colaboración con investigadores/as de Instituto Politécnico de Bragança (44)

2024

  1. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0

    Food Reviews International, Vol. 40, Núm. 1, pp. 37-78

  2. Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 5, pp. 1283-1311

2023

  1. Antimicrobial Activity of Natural Extracts: The Problem of Mathematical Modeling †

    Engineering Proceedings, Vol. 37, Núm. 1

  2. Application of fermentation for the valorization of residues from Cactaceae family

    Food Chemistry, Vol. 410

  3. Biological properties and potential of compounds extracted from red seaweeds

    Phytochemistry Reviews, Vol. 22, Núm. 6, pp. 1509-1540

  4. 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

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

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

  6. Emerging Technologies to Extract Fucoxanthin from Undaria pinnatifida: Microwave vs. Ultrasound Assisted Extractions

    Marine Drugs, Vol. 21, Núm. 5

  7. Macroalgae as biofactories of metal nanoparticles; biosynthesis and food applications

    Advances in Colloid and Interface Science, Vol. 311

  8. Occurrence of fatty acids in Camellia genus: Extractions technologies and potential applications: A review

    Food Bioscience, Vol. 55

  9. Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review

    Antioxidants, Vol. 12, Núm. 3

  10. Profiling of Phenolic Compounds in Citrus Flowers and Their Biological Activities †

    Engineering Proceedings, Vol. 48, Núm. 1

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

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

  12. Sulfur-containing compounds from plants

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

2022

  1. Analytical Metabolomics and Applications in Health, Environmental and Food Science

    Critical Reviews in Analytical Chemistry, Vol. 52, Núm. 4, pp. 712-734

  2. 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

  3. 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

  4. Protein oxidation in muscle foods: A comprehensive review

    Antioxidants, Vol. 11, Núm. 1

  5. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model

    Food Chemistry, Vol. 370

2021

  1. Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies

    Trends in Food Science and Technology, Vol. 116, pp. 1084-1104