Publicacións nas que colabora con Paulo E. S. Munekata (17)

2022

  1. Protein oxidation in muscle foods: A comprehensive review

    Antioxidants, Vol. 11, Núm. 1

  2. Recent advances in food products fortification with anthocyanins

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 6, pp. 1553-1567

  3. Seaweed-Derived Proteins and Peptides: Promising Marine Bioactives

    Antioxidants, Vol. 11, Núm. 1

2021

  1. Citrullus lanatus as source of bioactive components: An up-to-date review

    Trends in Food Science and Technology, Vol. 111, pp. 208-222

  2. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

    Trends in Food Science and Technology, Vol. 116, pp. 232-243

  3. Recent advances in the extraction of polyphenols from eggplant and their application in foods

    LWT, Vol. 146

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

    Foods, Vol. 10, Núm. 8

  5. Technological Advances for Sustainable Livestock Production

    Sustainable Production Technology in Food (Elsevier), pp. 37-47

2020

  1. Humulus lupulus L. as a natural source of functional biomolecules

    Applied Sciences (Switzerland), Vol. 10, Núm. 15

  2. Natural antioxidants from seeds and their application in meat products

    Antioxidants, Vol. 9, Núm. 9, pp. 1-22

  3. Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study

    Molecules, Vol. 25, Núm. 18

2019

  1. Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

    Food Research International, Vol. 116, pp. 49-56

  2. Phenolic content and antioxidant activity of extracts from bifurcaria bifurcata alga, obtained by diverse extraction conditions using three different techniques (Hydrothermal, ultrasounds and supercritical CO2)

    Environmental Engineering and Management Journal, Vol. 18, Núm. 7, pp. 1535-1542

2017

  1. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage

    Food Research International, Vol. 99, pp. 1095-1102

  2. Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MS

    Food Research International, Vol. 99, pp. 979-985

  3. Proximate composition and nutritional value of three macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

    Marine Drugs, Vol. 15, Núm. 11

  4. Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions

    Food Research International, Vol. 99, pp. 986-994