Publications in collaboration with researchers from Instituto Politécnico de Bragança (139)

2024

  1. Effect of Different Seasons and Development Stages on the Chemical Composition and Bioactive Potential of Cardoon

    Foods, Vol. 13, Núm. 16

  2. Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extracts

    Antioxidants, Vol. 13, Núm. 5

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

    Food Chemistry, Vol. 435

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

    Food Chemistry, Vol. 438

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

    Food Chemistry, Vol. 456

  6. Revitalising Riboflavin: Unveiling Its Timeless Significance in Human Physiology and Health

    Foods, Vol. 13, Núm. 14

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

    Foods, Vol. 12, Núm. 9

  3. 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

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

    Microorganisms, Vol. 11, Núm. 5

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

    Food Chemistry, Vol. 423

  6. 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

  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. Effects of Irradiation on Food Bioactives

    RETENTION OF BIOACTIVES IN FOOD PROCESSING (SPRINGER INTERNATIONAL PUBLISHING AG), pp. 429-465

  7. 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

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

    Biology, Vol. 11, Núm. 5