Publicacions en què col·labora amb Isabel Cristina Fernandes Rodrigues Ferreira (10)

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

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

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

    Molecules, Vol. 24, Núm. 4

  2. 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