Publications by the researcher in collaboration with Sandrina Alves Heleno (15)

2025

  1. Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons

    Food Research International, Vol. 213

  2. New frontiers in the exploration of phenolic compounds and other bioactives as natural preservatives

    Food Bioscience, Vol. 68

  3. Nutritional and Bioactive Characterization of Unconventional Food Plants for Sustainable Functional Applications

    Sustainability (Switzerland), Vol. 17, Núm. 15

2024

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

    Food Chemistry, Vol. 438

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

    Food Chemistry, Vol. 456

  3. The influence of magnesium and manganese cations on the chemical and bioactive properties of purple and green basil

    Food and Function, Vol. 15, Núm. 21, pp. 10644-10662

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

2020

  1. Potato peels as sources of functional compounds for the food industry: A review

    Trends in Food Science and Technology, Vol. 103, pp. 118-129

2018

  1. The influence of electron beam radiation in the nutritional value, chemical composition and bioactivities of edible flowers of Bauhinia variegata L. var. candida alba Buch.-Ham from Brazil

    Food Chemistry, Vol. 241, pp. 163-170

2015

  1. 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

2012

  1. Fruiting body, spores and in vitro produced mycelium of Ganoderma lucidum from Northeast Portugal: A comparative study of the antioxidant potential of phenolic and polysaccharidic extracts

    Food Research International, Vol. 46, Núm. 1, pp. 135-140

  2. Phenolic, polysaccharidic, and lipidic fractions of mushrooms from northeastern portugal: Chemical compounds with antioxidant properties

    Journal of Agricultural and Food Chemistry

2011

  1. Targeted metabolites analysis in wild Boletus species

    LWT - Food Science and Technology, Vol. 44, Núm. 6, pp. 1343-1348

  2. Toward the Antioxidant and Chemical Characterization of Mycorrhizal Mushrooms from Northeast Portugal

    Journal of Food Science, Vol. 76, Núm. 6