GRUPO DE INVESTIGACIÓN EN POLIFENOLES
Instituto Politécnico de Bragança
Bragança, PortugalPublications in collaboration with researchers from Instituto Politécnico de Bragança (149)
2024
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Insights into the phenolic composition and in vitro bioactivity of cardoon capitulum: A nutraceutical-oriented valorization study
Food Chemistry, Vol. 435
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Magnesium and manganese induced changes on chemical, nutritional, antioxidant and antimicrobial properties of the pansy and Viola edible flowers
Food Chemistry, Vol. 438
2023
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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
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Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples
Foods, Vol. 12, Núm. 9
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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
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Microbiota Assessment of Fresh-Cut Apples Packaged in Two Different Films
Microorganisms, Vol. 11, Núm. 5
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The wide spectrum of industrial applications for cultivated cardoon (Cynara cardunculus L. var. Altilis DC.): A review
Food Chemistry, Vol. 423
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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
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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
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Chemical composition and biological activity of cardoon (Cynara cardunculus L. var. altilis) seeds harvested at different maturity stages
Food Chemistry, Vol. 369
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Chemical composition of cardoon (Cynara cardunculus L. var. altilis) petioles as affected by plant growth stage
Food Research International, Vol. 156
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Editorial: Natural bioactives used as additives in food applications
Frontiers in Nutrition
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Effect of Harvesting Time on the Chemical Composition of Cynara cardunculus L. var. altilis Blades
Agronomy, Vol. 12, Núm. 7
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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
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Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages
Biology, Vol. 11, Núm. 5
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Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract
Food Bioscience, Vol. 45
2021
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A case study on surplus mushrooms production: Extraction and recovery of vitamin d2
Agriculture (Switzerland), Vol. 11, Núm. 7
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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
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Antioxidant and antimicrobial influence on oyster mushrooms (Pleurotus ostreatus) from substrate supplementation of calcium silicate
Sustainability (Switzerland), Vol. 13, Núm. 9
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Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour
Journal of Food Science, Vol. 86, Núm. 6, pp. 2276-2287