Publikationen, an denen er mitarbeitet Maria Inês Dias (35)

2024

  1. Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extracts

    Antioxidants, Vol. 13, Núm. 5

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

    Food Chemistry, Vol. 456

2023

  1. Chemical Characterization and Bioactive Properties of Wine Lees and Diatomaceous Earth towards the Valorization of Underexploited Residues as Potential Cosmeceuticals

    Cosmetics, Vol. 10, Núm. 2

  2. Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes

    Food Research International, Vol. 170

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

    Biology, Vol. 11, Núm. 5

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

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. Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts

    Food & function, Vol. 11, Núm. 4, pp. 3227-3234

  4. Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis

    Food Research International, Vol. 134

  5. The use of gamma radiation for extractability improvement of bioactive compounds in olive oil wastes

    Science of the Total Environment, Vol. 727

2019

  1. Prospeção da atividade antibacteriana de frutos e pedúnculos de " Lycium barbarum " L.

    XXV Encontro Galego-Portugués de Química: 20 al 22 de noviembre de 2019, Edificio Cinc. Ciudad de la Cultura. Santiago de Compostela-Galicia (España). Libro de resúmenes

2018

  1. Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe)

    Food Chemistry, Vol. 240, pp. 701-706

  2. Edible flowers as sources of phenolic compounds with bioactive potential

    Food Research International, Vol. 105, pp. 580-588

  3. Incorporation of natural colorants obtained from edible flowers in yogurts

    LWT, Vol. 97, pp. 668-675

  4. Phenolic compounds profile, nutritional compounds and bioactive properties of Lycium barbarum L.: A comparative study with stems and fruits

    Industrial Crops and Products, Vol. 122, pp. 574-581