Publicacións nas que colabora con Isabel Cristina Fernandes Rodrigues Ferreira (44)

2022

  1. Extraction of chlorophylls from Daucus carota L. and Solanum lycopersicum var. cerasiforme crop by-products

    Food Chemistry Advances, Vol. 1

  2. Fig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations

    Trends in Food Science and Technology, Vol. 127, pp. 1-13

  3. Improving the physicochemical properties of a traditional Portuguese cake - “económicos” with chestnut flour

    Food and Function, Vol. 13, Núm. 15, pp. 8243-8253

  4. Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology

    Chemosensors, Vol. 10, Núm. 7

2021

  1. Development of a natural preservative from chestnut flowers: Ultrasound-assisted extraction optimization and functionality assessment

    Chemosensors, Vol. 9, Núm. 6

  2. Red seaweeds as a source of nutrients and bioactive compounds: Optimization of the extraction

    Chemosensors, Vol. 9, Núm. 6

  3. Valorization of bio-residues from the processing of main portuguese fruit crops: From discarded waste to health promoting compounds

    Molecules, Vol. 26, Núm. 9

2020

  1. Analysis of the oxypropylation process of a lignocellulosic material, almond shell, using the response surface methodology (RSM)

    Industrial Crops and Products, Vol. 153

  2. Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens

    Antioxidants, Vol. 9, Núm. 4

  3. Identification, quantification, and method validation of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 51-83

  4. Mushrooms bio-residues valorisation: Optimisation of ergosterol extraction using response surface methodology

    Food and Bioproducts Processing, Vol. 122, pp. 183-192

  5. Optimization of ergosterol extraction from: Pleurotus mushrooms using response surface methodology

    Food and Function, Vol. 11, Núm. 7, pp. 5887-5897

  6. Recovery of anthocyanins from passion fruit epicarp for food colorants: Extraction process optimization and evaluation of bioactive properties

    Molecules, Vol. 25, Núm. 14

  7. Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies

    Food Chemistry, Vol. 333

2019

  1. A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill

    Food Research International, Vol. 125

  2. Development of a natural preservative obtained from male chestnut flowers: Optimization of a heat-assisted extraction technique

    Food and Function, Vol. 10, Núm. 3, pp. 1352-1363

  3. Microencapsulation of ergosterol and Agaricus bisporus L. extracts by complex coacervation using whey protein and chitosan: Optimization study using response surface methodology

    LWT, Vol. 103, pp. 228-237

  4. Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants

    Food Chemistry, Vol. 275, pp. 309-321

  5. Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. Purpurascens

    Molecules, Vol. 24, Núm. 4

  6. Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction optimization of coloring pigments and incorporation in a bakery product

    Molecules, Vol. 24, Núm. 11