Celestino
Santos Buelga
Universidade do Minho
Braga, PortugalPublicaciones en colaboración con investigadores/as de Universidade do Minho (24)
2016
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Antioxidant potential of two Apiaceae plant extracts: A comparative study focused on the phenolic composition
Industrial Crops and Products, Vol. 79, pp. 188-194
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Basil as functional and preserving ingredient in "serra da Estrela" cheese
Food Chemistry, Vol. 207, pp. 51-59
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Bioactive properties and functional constituents of Hypericum androsaemum L.: A focus on the phenolic profile
Food Research International, Vol. 89, pp. 422-431
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Chemical characterization and bioactive properties of two aromatic plants:: Calendula officinalis L. (flowers) and Mentha cervina L. (leaves)
Food and Function, Vol. 7, Núm. 5, pp. 2223-2232
2015
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Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots
RSC Advances, Vol. 5, Núm. 34, pp. 26991-26997
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Chemical characterisation and bioactive properties of Prunus avium L.: The widely studied fruits and the unexplored stems
Food Chemistry, Vol. 173, pp. 1045-1053
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Decoction, infusion and hydroalcoholic extract of cultivated thyme: Antioxidant and antibacterial activities, and phenolic characterisation
Food Chemistry, Vol. 167, pp. 131-137
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Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L.
Food Chemistry, Vol. 170, pp. 378-385
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Melissa officinalis L. decoctions as functional beverages: A bioactive approach and chemical characterization
Food and Function, Vol. 6, Núm. 7, pp. 2240-2248
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Phytochemicals and bioactive properties of Ilex paraguariensis: An in-vitro comparative study between the whole plant, leaves and stems
Food Research International, Vol. 78, pp. 286-294
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The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives
Food Research International, Vol. 76, pp. 821-827
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The powerful in vitro bioactivity of Euterpe oleracea Mart. seeds and related phenolic compounds
Industrial Crops and Products, Vol. 76, pp. 318-322
2014
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Bioactxf Arenaria montana L
Food and Function, Vol. 5, Núm. 8, pp. 1848-1855
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Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: Different performances regarding bioactivity and phenolic compounds
Food Chemistry, Vol. 158, pp. 73-80
2013
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Antifungal activity and detailed chemical characterization of Cistus ladanifer phenolic extracts
Industrial Crops and Products, Vol. 41, Núm. 1, pp. 41-45
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Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.
Journal of Functional Foods, Vol. 5, Núm. 4, pp. 1732-1740
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Characterisation of phenolic compounds in wild fruits from Northeastern Portugal
Food Chemistry, Vol. 141, Núm. 4, pp. 3721-3730
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Characterization of phenolic compounds in wild medicinal flowers from Portugal by HPLC-DAD-ESI/MS and evaluation of antifungal properties
Industrial Crops and Products, Vol. 44, pp. 104-110
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Infusion and decoction of wild German chamomile: Bioactivity and characterization of organic acids and phenolic compounds
Food Chemistry, Vol. 136, Núm. 2, pp. 947-954
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Leaves and decoction of Juglans regia L.: Different performances regarding bioactive compounds and in vitro antioxidant and antitumor effects
Industrial Crops and Products, Vol. 51, pp. 430-436