Publications en collaboration avec des chercheurs de Universidade Do Porto (20)

2024

  1. Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study

    Frontiers in Nutrition, Vol. 11

2023

  1. 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

  2. SARS-CoV-2 Pandemic's Impact on Domestic Violence Assistance: The Portuguese Stakeholders' Perspective

    Violence and Gender, Vol. 10, Núm. 1, pp. 15-21

  3. Sulfur-containing compounds from plants

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 363-402

2022

  1. 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

  2. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

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

2019

  1. 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

  2. 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

2018

  1. Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization

    Separation and Purification Technology, Vol. 192, pp. 501-512

  2. Oxypropylation of lignocellulosic agro-industrial residues: New approaches and tools towards process optimization

    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY

2017

  1. Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques

    Industrial Crops and Products, Vol. 95, pp. 404-415

  2. Ellagitannin-rich bioactive extracts of Tuberaria lignosa: Insights into the radiation-induced effects in the recovery of high added-value compounds

    Food and Function, Vol. 8, Núm. 7, pp. 2485-2499

  3. Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis

    Separation and Purification Technology, Vol. 186, pp. 297-308

  4. Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society

    Innovative Food Science and Emerging Technologies, Vol. 41, pp. 160-171

2016

  1. Elderly victims of gender violence in Portugal: Invisible and not heard?

    Health Care for Women International, Vol. 37, Núm. 12, pp. 1304-1319

  2. Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: A nutraceutical-oriented optimization study

    Separation and Purification Technology, Vol. 164, pp. 114-124

  3. Optimization of microwave-assisted extraction of ergosterol from Agaricus bisporus L. by-products using response surface methodology

    Food and Bioproducts Processing, Vol. 100, pp. 25-35

  4. Optimization of microwave-assisted extraction of hydrophilic and lipophilic antioxidants from a surplus tomato crop by response surface methodology

    Food and Bioproducts Processing, Vol. 98, pp. 283-298

  5. Optimization of ultrasound-assisted extraction to obtain mycosterols from Agaricus bisporus L. by response surface methodology and comparison with conventional Soxhlet extraction

    Food Chemistry, Vol. 197, pp. 1054-1063