Ourense
Campus
Isabel Cristina Fernandes Rodrigues
Ferreira
Publicacións nas que colabora con Isabel Cristina Fernandes Rodrigues Ferreira (47)
2022
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Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods
Food Chemistry, Vol. 383
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Extraction of chlorophylls from Daucus carota L. and Solanum lycopersicum var. cerasiforme crop by-products
Food Chemistry Advances, Vol. 1
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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
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Improving the physicochemical properties of a traditional Portuguese cake - “económicos” with chestnut flour
Food and Function, Vol. 13, Núm. 15, pp. 8243-8253
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Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology
Chemosensors, Vol. 10, Núm. 7
2021
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Development of a natural preservative from chestnut flowers: Ultrasound-assisted extraction optimization and functionality assessment
Chemosensors, Vol. 9, Núm. 6
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Red seaweeds as a source of nutrients and bioactive compounds: Optimization of the extraction
Chemosensors, Vol. 9, Núm. 6
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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
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Analysis of the oxypropylation process of a lignocellulosic material, almond shell, using the response surface methodology (RSM)
Industrial Crops and Products, Vol. 153
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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
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Identification, quantification, and method validation of anthocyanins
Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 51-83
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Mushrooms bio-residues valorisation: Optimisation of ergosterol extraction using response surface methodology
Food and Bioproducts Processing, Vol. 122, pp. 183-192
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Optimization of ergosterol extraction from: Pleurotus mushrooms using response surface methodology
Food and Function, Vol. 11, Núm. 7, pp. 5887-5897
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Recovery of anthocyanins from passion fruit epicarp for food colorants: Extraction process optimization and evaluation of bioactive properties
Molecules, Vol. 25, Núm. 14
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Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies
Food Chemistry, Vol. 333
2019
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A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill
Food Research International, Vol. 125
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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
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Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 10, pp. 4561-4570
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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
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Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
Food Chemistry, Vol. 275, pp. 309-321