Publicacións nas que colabora con Isabel Cristina Fernandes Rodrigues Ferreira (53)

2024

  1. Chemical and Bioactive Evaluation of Essential Oils from Edible and Aromatic Mediterranean Lamiaceae Plants

    Molecules, Vol. 29, Núm. 12

  2. Cistus, Acacia, and Lemon verbena Valorization through Response Surface Methodology: Optimization Studies and Potential Application in the Pharmaceutical and Nutraceutical Industries

    Pharmaceuticals, Vol. 17, Núm. 5

  3. Nutraceuticals and dietary supplements: balancing out the pros and cons

    Food and Function, Vol. 15, Núm. 12, pp. 6289-6303

2022

  1. Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods

    Food Chemistry, Vol. 383

  2. Correction: Silva et al. Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal. Foods 2021, 10, 673

    Foods

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

    Food Chemistry Advances, Vol. 1

  4. 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

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

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

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

    Chemosensors, Vol. 10, Núm. 7

2021

  1. Chemical profile and bioactivities of extracts from edible plants readily available in portugal

    Foods, Vol. 10, Núm. 3

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

    Chemosensors, Vol. 9, Núm. 6

  3. Management of Wine Aroma Compounds: Principal basis and future perspectives

    Chemistry and biochemistry of winemaking, wine stabilization and aging (IntechOpen), pp. 47-70

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

    Chemosensors, Vol. 9, Núm. 6

  5. 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