Publicacións en colaboración con investigadores/as de Instituto Politécnico do Porto (17)

2024

  1. Phytochemical compounds with promising biological activities from Ascophyllum nodosum extracts using microwave-assisted extraction

    Food chemistry, Vol. 438, pp. 138037

  2. Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 5, pp. 1283-1311

2023

  1. Antimicrobial Activity of Natural Extracts: The Problem of Mathematical Modeling †

    Engineering Proceedings, Vol. 37, Núm. 1

  2. Characterization of Phenolic Compounds of Arnica montana Conventional Extracts †

    Engineering Proceedings, Vol. 48, Núm. 1

  3. Inclusion of Natural Anthocyanins as Food Spoilage Sensors †

    Engineering Proceedings, Vol. 48, Núm. 1

  4. Kinetic Extraction of Fucoxanthin from Undaria pinnatifida Using Ethanol as a Solvent

    Marine drugs, Vol. 21, Núm. 7

  5. Optimizing the Thermal Processing of Honey by Studying the Physicochemical Properties and Its Hydroxymethylfurfural Content †

    Engineering Proceedings, Vol. 37, Núm. 1

  6. Strategies to Encapsulate Natural Extracts in Lipid-Based Nanocarriers

    Engineering Proceedings, Vol. 56, Núm. 1

2022

  1. A HPLC‐DAD method for identifying and estimating the content of fucoxanthin, β‐carotene and chlorophyll a in brown algal extracts

    Food Chemistry Advances, Vol. 1

  2. Fucoxanthin’s Optimization from Undaria pinnatifida Using Conventional Heat Extraction, Bioactivity Assays and In Silico Studies

    Antioxidants, Vol. 11, Núm. 7

  3. Pigment Composition of Nine Brown Algae from the Iberian Northwestern Coastline: Influence of the Extraction Solvent

    Marine Drugs, Vol. 20, Núm. 2

2021

  1. Interactions between Ginkgo biloba L. and Scutellaria baicalensis Georgi in multicomponent mixtures towards cholinesterase inhibition and ROS scavenging

    Food Research International, Vol. 140

  2. Screening of bioactive properties in brown algae from the northwest iberian peninsula

    Foods, Vol. 10, Núm. 8

2020

  1. Antibacterial use of macroalgae compounds against foodborne pathogens

    Antibiotics, Vol. 9, Núm. 10, pp. 1-41

  2. Macroalgae as a source of valuable antimicrobial compounds: Extraction and applications

    Antibiotics, Vol. 9, Núm. 10, pp. 1-41

  3. Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

    Foods, Vol. 9, Núm. 8

2015

  1. Voltammetric analysis of mancozeb and its degradation product ethylenethiourea

    Journal of Electroanalytical Chemistry, Vol. 758, pp. 54-58