Publicacións en colaboración con investigadores/as de Instituto Politécnico de Bragança (139)

2024

  1. Advice on how to start beekeeping, memories with bees and the uses of honey: results of an online questionnaire with European beekeepers

    Journal of Apicultural Research

  2. Citrus Seed Waste and Circular Bioeconomy: Insights on Nutritional Profile, Health Benefits, and Application as Food Ingredient

    Applied Sciences (Switzerland), Vol. 14, Núm. 20

  3. Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder

    Animals, Vol. 14, Núm. 11

  4. Honey bee viruses in the yellow-legged hornet Vespa velutina (Lepelieter 1836): Prevalence, loads, and detection of replicative DWV and LSV forms

    Journal of Invertebrate Pathology, Vol. 207

  5. Metabolite Profiling of Macroalgae: Biosynthesis and Beneficial Biological Properties of Active Compounds

    Marine Drugs, Vol. 22, Núm. 10

  6. Natural antioxidants from marine sources and their application in foods

    Natural Antioxidants to Enhance the Shelf-Life of Food (Elsevier), pp. 177-213

  7. Nutraceuticals and oxidative stress

    Nutraceuticals: A Holistic Approach to Disease Prevention (De Gruyter), pp. 125-144

  8. 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

  9. Toxicity and safety of nutraceuticals

    Nutraceuticals: A Holistic Approach to Disease Prevention (De Gruyter), pp. 345-364

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. Benefits and Drawbacks of Incorporating Grape Seeds into Bakery Products: Is It Worth It? †

    Engineering Proceedings, Vol. 37, Núm. 1

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

    Biomolecules, Vol. 13, Núm. 3

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

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

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

    Foods, Vol. 12, Núm. 15

  8. 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

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

    Engineering Proceedings, Vol. 48, Núm. 1

  10. 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

  11. 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