Publikationen, an denen er mitarbeitet Maria Manuela Estevez Pintado (9)

2021

  1. Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: Biological, sensorial and quality aspects

    Future Foods, Vol. 4

  2. Polymeric nanoparticles as oral delivery systems for a grape pomace extract towards the improvement of biological activities

    Materials Science and Engineering C, Vol. 119

2020

  1. Impact of functional flours from pineapple by-products on human intestinal microbiota

    Journal of Functional Foods, Vol. 67

  2. Integral valorization of pineapple (Ananas comosus L.) By-products through a green chemistry approach towards Added Value Ingredients

    Foods, Vol. 9, Núm. 1

  3. Valorization of Agricultural Lignocellulosic Plant Byproducts through Enzymatic and Enzyme-Assisted Extraction of High-Value-Added Compounds: A Review

    ACS Sustainable Chemistry and Engineering, Vol. 8, Núm. 35, pp. 13112-13125

2019

  1. Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by- products

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 3, pp. 1250-1257

  2. Impact of: In vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract

    Food and Function, Vol. 10, Núm. 4, pp. 1856-1869

  3. Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation

    Food Hydrocolloids, Vol. 87, pp. 792-804

2017

  1. Platform design for extraction and isolation of Bromelain: Complex formation and precipitation with carrageenan

    Process Biochemistry, Vol. 54, pp. 156-161