Publicacións en colaboración con investigadores/as de Universidade de Aveiro (21)

2021

  1. Chemical characterization of sambucus Nigra L. Flowers aqueous extract and its biological implications

    Biomolecules, Vol. 11, Núm. 8

  2. Emerging Technologies and Their Mechanism of Action on Fermentation

    Fermentation Processes: Emerging and Conventional Technologies (wiley), pp. 117-144

  3. High-pressure processing for food preservation

    Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects (Elsevier), pp. 495-518

2020

  1. Aqueous solutions of deep eutectic systems as reaction media for the saccharification and fermentation of hardwood xylan into xylitol

    Bioresource Technology, Vol. 311

  2. Development of fermented food products assisted by ultrasound

    Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products (Elsevier), pp. 275-298

  3. Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods

    Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 74-86

2019

  1. Biosensors Applied to Quantification of Ethanol in Beverages

    Engineering Tools in the Beverage Industry: Volume 3: The Science of Beverages (Elsevier), pp. 447-468

  2. Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice

    Food Chemistry, Vol. 299

  3. Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

    Journal of Food Process Engineering, Vol. 42, Núm. 4

  4. Ethnopharmacology, phytochemistry and biological activity of Erodium species: A review

    Food Research International, Vol. 126

  5. Innovative non-thermal technologies affecting potato tuber and fried potato quality

    Trends in Food Science and Technology, Vol. 88, pp. 274-289

  6. Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds

    Elsevier, pp. 1-357

  7. New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques

    Food Research International

  8. Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage

    LWT, Vol. 114

2018

  1. Evaluation of the Antioxidant Capacity of a Guarana Seed Extract on Canola Oil Lipid Stability Using Accelerated Storage

    European Journal of Lipid Science and Technology, Vol. 120, Núm. 12

  2. Main groups of microorganisms of relevance for food safety and stability: General aspects and overall description

    Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms (Elsevier), pp. 53-107

  3. Optimization of ultrasound-assisted extraction of phenolic compounds from grapefruit (Citrus paradisi Macf.) leaves via D-optimal design and artificial neural network design with categorical and quantitative variables

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 12, pp. 4584-4596

  4. Utilization of glycerol during consecutive cycles of Lactobacillus reuteri fermentation under pressure: The impact on cell growth and fermentation profile

    Process Biochemistry, Vol. 75, pp. 39-48

2017

  1. Green zero-valent iron nanoparticles synthesised using herbal extracts for degradation of dyes from wastewater

    Desalination and Water Treatment, Vol. 91, pp. 159-167

2012

  1. Extraction of Candida antarctica lipase A from aqueous solutions using imidazolium-based ionic liquids

    Separation and Purification Technology