Facultade de Ciencias
Centro
International Iberian Nanotechnology Laboratory
Braga, PortugalPublicacións en colaboración con investigadores/as de International Iberian Nanotechnology Laboratory (23)
2022
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Nano and Microengineered Structures for Enhanced Stability and Controlled Release of Bioactive Compounds
Food Engineering Series (Springer), pp. 25-67
2021
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Biofunctionality assessment of α-lactalbumin nanotubes
Food Hydrocolloids, Vol. 117
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Effect of flourensia cernua bioactive compounds on stability of an oil-in-water (O/w) emulsion
Biointerface Research in Applied Chemistry, Vol. 11, Núm. 6, pp. 13997-14006
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Optimisation of bovine β-lactoglobulin hydrolysis using cardosins from dried flowers of Cynara cardunculus
Food Chemistry, Vol. 345
2020
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Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes
Gels, Vol. 6, Núm. 2, pp. 1-14
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Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages
Journal of the Science of Food and Agriculture, Vol. 100, Núm. 1, pp. 218-224
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Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications
Food Hydrocolloids, Vol. 109
2019
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Omega-3 and Polyunsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels
European Journal of Lipid Science and Technology, Vol. 121, Núm. 11
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One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes
Food Chemistry, Vol. 275, pp. 480-488
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Strategy towards replacing pork backfat with a linseed oleogel in Frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics
Foods, Vol. 8, Núm. 9
2018
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Changes of the shelf life of candelilla wax/tarbush bioactive based-nanocoated apples at industrial level conditions
Scientia Horticulturae, Vol. 231, pp. 43-48
2017
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An overview on Extremophilic esterases
Extremophilic Enzymatic Processing of Lignocellulosic Feedstocks to Bioenergy (Springer International Publishing), pp. 181-204
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Challenges in relating concentrations of aromas and tastes with flavor features of foods
Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 10, pp. 2112-2127
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Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes
Innovative Food Science and Emerging Technologies, Vol. 40, pp. 10-17
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Dietary exposure and neurotoxicity of the environmental free and bound toxin β-N-methylamino-L-alanine
Food Research International, Vol. 100, pp. 1-13
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Evaluation of antimicrobial effectiveness of pimaricin-loaded thermosensitive nanohydrogel coating on Arzúa-Ulloa DOP cheeses
Food Control, Vol. 73, pp. 1095-1104
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Functional Foods
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200
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Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates
Food Chemistry, Vol. 219, pp. 169-178
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Nanocoating with extract of tarbush to retard Fuji apples senescence
Postharvest Biology and Technology, Vol. 134, pp. 67-75
2016
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Pediocin SA-1: A selective bacteriocin for controlling Listeria monocytogenes in maize silages
Journal of Dairy Science, Vol. 99, Núm. 10, pp. 8070-8080