Publicaciones en colaboración con investigadores/as de Instituto Politécnico de Bragança (165)

2024

  1. Insights into the phenolic composition and in vitro bioactivity of cardoon capitulum: A nutraceutical-oriented valorization study

    Food Chemistry, Vol. 435

  2. Magnesium and manganese induced changes on chemical, nutritional, antioxidant and antimicrobial properties of the pansy and Viola edible flowers

    Food Chemistry, Vol. 438

2023

  1. Assessing the performance of analytical methods for propolis–A collaborative trial by the international honey commission

    Journal of Apicultural Research, Vol. 62, Núm. 3, pp. 542-555

  2. 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

  3. Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples

    Foods, Vol. 12, Núm. 9

  4. 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

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

    Microorganisms, Vol. 11, Núm. 5

  6. Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

    Processes, Vol. 11, Núm. 7

  7. The wide spectrum of industrial applications for cultivated cardoon (Cynara cardunculus L. var. Altilis DC.): A review

    Food Chemistry, Vol. 423

  8. 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

  9. Use of the main psychoactive drugs during the COVID-19 pandemic among higher education students

    Revista de Enfermagem Referencia, Vol. 6, Núm. 2

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 and biological activity of cardoon (Cynara cardunculus L. var. altilis) seeds harvested at different maturity stages

    Food Chemistry, Vol. 369

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

    Food Research International, Vol. 156

  4. Editorial: Natural bioactives used as additives in food applications

    Frontiers in Nutrition

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

    Agronomy, Vol. 12, Núm. 7

  6. 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

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

    Biology, Vol. 11, Núm. 5

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

    Food Bioscience, Vol. 45

2021

  1. A case study on surplus mushrooms production: Extraction and recovery of vitamin d2

    Agriculture (Switzerland), Vol. 11, Núm. 7