Publikationen, an denen er mitarbeitet Isabel Cristina Fernandes Rodrigues Ferreira (124)

2024

  1. Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach

    Food Chemistry, Vol. 456

2023

  1. Microbiota Assessment of Fresh-Cut Apples Packaged in Two Different Films

    Microorganisms, Vol. 11, Núm. 5

  2. Ultrasound-assisted extraction of hydroxytyrosol and tyrosol from olive pomace treated by gamma radiation: process optimization and bioactivity assessment

    Food and Function, Vol. 14, Núm. 7, pp. 3038-3050

2022

  1. Applications of bioactive compounds extracted from olive industry wastes: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 1, pp. 453-476

  2. Chemical composition of cardoon (Cynara cardunculus L. var. altilis) petioles as affected by plant growth stage

    Food Research International, Vol. 156

  3. Effect of Harvesting Time on the Chemical Composition of Cynara cardunculus L. var. altilis Blades

    Agronomy, Vol. 12, Núm. 7

  4. Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 9, pp. 2789-2805

  5. Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages

    Biology, Vol. 11, Núm. 5

  6. Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract

    Food Bioscience, Vol. 45

2021

  1. Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

    Food Chemistry, Vol. 342

  2. Development of new bilberry (Vaccinium myrtillus L.) based snacks: Nutritional, chemical and bioactive features

    Food Chemistry, Vol. 334

  3. Phenolic composition and biological properties of cynara cardunculus l. Var. altilis petioles: Influence of the maturity stage

    Antioxidants, Vol. 10, Núm. 12

  4. Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)

    Food Chemistry, Vol. 363

  5. Phenolic compounds from irradiated olive wastes: Optimization of the heat-assisted extraction using response surface methodology

    Chemosensors, Vol. 9, Núm. 8

  6. Potato biodiversity: A linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypes

    Food Chemistry, Vol. 345

  7. Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts

    Food Chemistry, Vol. 336

2020

  1. Characterization of extra early Spanish clementine varieties (Citrus clementina hort ex tan) as a relevant source of bioactive compounds with antioxidant activity

    Foods, Vol. 9, Núm. 5

  2. Chemical composition and in vitro biological activities of cardoon (Cynara cardunculus L. var. altilis DC.) seeds as influenced by viability: Chemical prospection and bioactivity of cardoon seeds

    Food Chemistry, Vol. 323

  3. Chemical composition of cynara cardunculus L. var. altilis heads: The impact of harvesting time

    Agronomy, Vol. 10, Núm. 8

  4. Chemical composition of cynara cardunculus l. Var. altilis bracts cultivated in central greece: the impact of harvesting time

    Agronomy, Vol. 10, Núm. 12