Publicaciones en colaboración con investigadores/as de Instituto Politécnico de Bragança (170)

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. Editorial: Herbal medical products and natural products targeting aging and age-related disorders--ethnopharmacological perspectives

    Frontiers in Pharmacology

  4. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0

    Food Reviews International, Vol. 40, Núm. 1, pp. 37-78

  5. Integración de IMU y GNSS. Estimación del estado del firme

    Jornadas de Automática, Núm. 45

  6. Intercropping Systems: An Opportunity for Environment Conservation within Nut Production

    Agriculture (Switzerland), Vol. 14, Núm. 7

  7. Lemna minor: Unlocking the Value of This Duckweed for the Food and Feed Industry

    Foods, Vol. 13, Núm. 10

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

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

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

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

  10. Nutraceuticals and oxidative stress

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

  11. 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

  12. 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. Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications

    Molecules, Vol. 28, Núm. 3

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

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

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

    Foods, Vol. 12, Núm. 15