Publicacións en colaboración con investigadores/as de Instituto Politécnico de Bragança (127)

2024

  1. 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. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

    Food Chemistry, Vol. 409

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

    Engineering Proceedings, Vol. 37, Núm. 1

  3. Application of fermentation for the valorization of residues from Cactaceae family

    Food Chemistry, Vol. 410

  4. Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications

    Biomolecules, Vol. 13, Núm. 3

  5. Biological properties and potential of compounds extracted from red seaweeds

    Phytochemistry Reviews, Vol. 22, Núm. 6, pp. 1509-1540

  6. Camellia japonica Flowers as a Source of Nutritional and Bioactive Compounds

    Foods, Vol. 12, Núm. 15

  7. 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

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

    Engineering Proceedings, Vol. 48, Núm. 1

  9. 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

  10. 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

  11. Differentiating between Monofloral Portuguese Bee Pollens Using Phenolic and Volatile Profiles and Their Impact on Bioactive Properties

    Molecules, Vol. 28, Núm. 22

  12. 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

  13. 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

  14. 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

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

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

  16. Emerging Technologies to Extract Fucoxanthin from Undaria pinnatifida: Microwave vs. Ultrasound Assisted Extractions

    Marine Drugs, Vol. 21, Núm. 5

  17. Evaluation of Antioxidant and Anticancer Activity of Mono- and Polyfloral Moroccan Bee Pollen by Characterizing Phenolic and Volatile Compounds

    Molecules, Vol. 28, Núm. 2

  18. Macroalgae as biofactories of metal nanoparticles; biosynthesis and food applications

    Advances in Colloid and Interface Science, Vol. 311

  19. 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