Tânia Cristina de São Pedro Pires-rekin lankidetzan egindako argitalpenak (8)

2021

  1. Development of new bilberry (Vaccinium myrtillus L.) based snacks: Nutritional, chemical and bioactive features

    Food Chemistry, Vol. 334

2020

  1. 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

  2. Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review

    Current pharmaceutical design, Vol. 26, Núm. 16, pp. 1917-1928

2019

  1. Edible flowers: Emerging components in the diet

    Trends in Food Science and Technology, Vol. 93, pp. 244-258

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