Lillian Bouçada de Barros-rekin lankidetzan egindako argitalpenak (53)

2023

  1. Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications

    Molecules, Vol. 28, Núm. 3

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

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

  3. Fig Leaves (Ficus carica L.): Source of Bioactive Ingredients for Industrial Valorization

    Processes, Vol. 11, Núm. 4

  4. Natural Products as Health Promoters

    Current Pharmaceutical Design

  5. Recent Progress in Understanding the Impact of Food Processing and Storage on the Structure–Activity Relationship of Fucoxanthin

    Foods, Vol. 12, Núm. 17

  6. Untargeted metabolomics and in vitro functional analysis unravel the intraspecific bioactive potential of flowers from underexplored Camellia japonica cultivars facing their industrial application

    Industrial Crops and Products, Vol. 204

  7. Valorization of Punica granatum L. Leaves Extracts as a Source of Bioactive Molecules

    Pharmaceuticals, Vol. 16, Núm. 3

2022

  1. Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family

    Food Research International, Vol. 161

  2. Editorial: Natural bioactives used as additives in food applications

    Frontiers in Nutrition

  3. Extraction of chlorophylls from Daucus carota L. and Solanum lycopersicum var. cerasiforme crop by-products

    Food Chemistry Advances, Vol. 1

  4. 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

  5. From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants

    Molecules, Vol. 27, Núm. 19

  6. Improving the physicochemical properties of a traditional Portuguese cake - “económicos” with chestnut flour

    Food and Function, Vol. 13, Núm. 15, pp. 8243-8253

  7. Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology

    Chemosensors, Vol. 10, Núm. 7

2021

  1. Development of a natural preservative from chestnut flowers: Ultrasound-assisted extraction optimization and functionality assessment

    Chemosensors, Vol. 9, Núm. 6

  2. Red seaweeds as a source of nutrients and bioactive compounds: Optimization of the extraction

    Chemosensors, Vol. 9, Núm. 6

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

    Foods, Vol. 10, Núm. 8

  4. Valorization of bio-residues from the processing of main portuguese fruit crops: From discarded waste to health promoting compounds

    Molecules, Vol. 26, Núm. 9

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