Publicacións en colaboración con investigadores/as de Universidade do Minho (48)

2024

  1. Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds

    Food Hydrocolloids, Vol. 150

  2. Biological Properties of Boletus edulis Extract on Caco-2 Cells: Antioxidant, Anticancer, and Anti-Inflammatory Effects

    Antioxidants, Vol. 13, Núm. 8

  3. Cascading Recovery of Added-Value Cocoa Bean Shell Fractions Through Autohydrolysis Treatments

    Food and Bioprocess Technology

  4. Exploration of Polyphenols Extracted from Cytisus Plants and Their Potential Applications: A Review

    Antioxidants, Vol. 13, Núm. 2

  5. Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility

    Food Chemistry, Vol. 436

  6. Industrial byproduct pine nut skin factorial design optimization for production of subcritical water extracts rich in pectic polysaccharides, xyloglucans, and phenolic compounds by microwave extraction

    Carbohydrate Polymer Technologies and Applications, Vol. 7

  7. Tuning the extraction methodology targeting protein-enriched fractions from red algae

    Future Foods, Vol. 9

  8. Valorization of plant by-products in the biosynthesis of silver nanoparticles with antimicrobial and catalytic properties

    Environmental Science and Pollution Research, Vol. 31, Núm. 9, pp. 14191-14207

2023

  1. Environmental remediation promoted by silver nanoparticles biosynthesized by eucalyptus leaves extract

    Journal of Water Process Engineering, Vol. 56

  2. Evaluation of grape stems and grape stem extracts for sulfur dioxide replacement during grape wine production

    Current Research in Food Science, Vol. 6

  3. Isolation, Technological Functionalization, and Immobilization Techniques Applied to Cereals and Cereal-Based Products and Sourdough Microorganisms

    Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing (CRC Press), pp. 311-336

  4. Ohmic heating-based extraction of biocompounds from cocoa bean shell

    Food Bioscience, Vol. 54

  5. Polymeric biomaterials for wound healing

    Frontiers in Bioengineering and Biotechnology, Vol. 11

  6. Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient

    Food Chemistry, Vol. 405

2022

  1. A Versatile Nanocarrier—Cubosomes, Characterization, and Applications

    Nanomaterials, Vol. 12, Núm. 13

  2. Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs

    Frontiers in Sustainable Food Systems, Vol. 6

  3. Correction: Silva et al. Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal. Foods 2021, 10, 673

    Foods

  4. Deep Eutectic Solvents as a Green Tool for the Extraction of Bioactive Phenolic Compounds from Avocado Peels

    Molecules, Vol. 27, Núm. 19

  5. Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices

    Antioxidants, Vol. 11, Núm. 12

  6. Electro-based technologies for the extraction of phenolic compounds

    Technologies to Recover Polyphenols from AgroFood By-products and Wastes (Elsevier), pp. 169-188