Facultade de Ciencias
Centro
Instituto Politécnico de Bragança
Bragança, PortugalPublicacións en colaboración con investigadores/as de Instituto Politécnico de Bragança (127)
2024
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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
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Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics
Food Chemistry, Vol. 409
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Antimicrobial Activity of Natural Extracts: The Problem of Mathematical Modeling †
Engineering Proceedings, Vol. 37, Núm. 1
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Application of fermentation for the valorization of residues from Cactaceae family
Food Chemistry, Vol. 410
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Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications
Biomolecules, Vol. 13, Núm. 3
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Biological properties and potential of compounds extracted from red seaweeds
Phytochemistry Reviews, Vol. 22, Núm. 6, pp. 1509-1540
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Camellia japonica Flowers as a Source of Nutritional and Bioactive Compounds
Foods, Vol. 12, Núm. 15
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Challenges for future food systems: From the Green Revolution to food supply chains with a special focus on sustainability
Food Frontiers, Vol. 4, Núm. 1, pp. 9-20
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Characterization of Phenolic Compounds of Arnica montana Conventional Extracts †
Engineering Proceedings, Vol. 48, Núm. 1
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Comparative Study of Microwave-Assisted Extraction and Ultrasound-Assisted Extraction Techniques (MAE vs. UAE) for the Optimized Production of Enriched Extracts in Phenolic Compounds of Camellia japonica var Eugenia de Montijo †
Engineering Proceedings, Vol. 37, Núm. 1
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Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?
Foods, Vol. 12, Núm. 13
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Differentiating between Monofloral Portuguese Bee Pollens Using Phenolic and Volatile Profiles and Their Impact on Bioactive Properties
Molecules, Vol. 28, Núm. 22
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Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties
Foods, Vol. 12, Núm. 2
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Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract
Current Opinion in Food Science, Vol. 51
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Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig
Applied Sciences (Switzerland), Vol. 13, Núm. 3
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Emerging Strategies to Combat Methicillin-resistant Staphylococcus aureus (MRSA): Natural Agents with High Potential
Current Pharmaceutical Design, Vol. 29, Núm. 11, pp. 837-851
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Emerging Technologies to Extract Fucoxanthin from Undaria pinnatifida: Microwave vs. Ultrasound Assisted Extractions
Marine Drugs, Vol. 21, Núm. 5
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Evaluation of Antioxidant and Anticancer Activity of Mono- and Polyfloral Moroccan Bee Pollen by Characterizing Phenolic and Volatile Compounds
Molecules, Vol. 28, Núm. 2
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Macroalgae as biofactories of metal nanoparticles; biosynthesis and food applications
Advances in Colloid and Interface Science, Vol. 311
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Mercury mobilization in shrubland after a prescribed fire in NE Portugal: Insight on soil organic matter composition and different aggregate size
Science of the Total Environment, Vol. 904