Universidade Do Porto-ko ikertzaileekin lankidetzan egindako argitalpenak (43)

2022

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

    Food Bioscience, Vol. 45

2018

  1. Postharvest changes in the phenolic profile of watercress induced by post-packaging irradiation and modified atmosphere packaging

    Food Chemistry, Vol. 254, pp. 70-77

2017

  1. Chemical Profiling and Assessment of Antineurodegenerative and Antioxidant Properties of Veronica teucrium L. and Veronica jacquinii Baumg.

    Chemistry and Biodiversity, Vol. 14, Núm. 8

  2. Wine flavonoids in health and disease prevention

    Molecules, Vol. 22, Núm. 2

2016

  1. Basil as functional and preserving ingredient in "serra da Estrela" cheese

    Food Chemistry, Vol. 207, pp. 51-59

  2. Ceratonia siliqua L. hydroethanolic extract obtained by ultrasonication: Antioxidant activity, phenolic compounds profile and effects in yogurts functionalized with their free and microencapsulated forms

    Food and Function, Vol. 7, Núm. 3, pp. 1319-1328

  3. Flavonoids as dopaminergic neuromodulators

    Molecular Nutrition and Food Research, Vol. 60, Núm. 3, pp. 495-501

  4. Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)

    Journal of Functional Foods, Vol. 26, pp. 268-278

2015

  1. A bioactive formulation based on Fragaria vesca L. vegetative parts: Chemical characterisation and application in κ-carrageenan gelatin

    Journal of Functional Foods, Vol. 16, pp. 243-255

  2. Combined effects of gamma-irradiation and preparation method on antioxidant activity and phenolic composition of Tuberaria lignosa

    RSC Advances, Vol. 5, Núm. 19, pp. 14756-14767

  3. Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)

    Journal of Functional Foods, Vol. 16, pp. 114-124

  4. Foeniculum vulgare Mill. As natural conservation enhancer and health promoter by incorporation in cottage cheese

    Journal of Functional Foods, Vol. 12, pp. 428-438

2014

  1. Anthocyanins. Plant pigments and beyond

    Journal of Agricultural and Food Chemistry

  2. Anti-proliferative effects of quercetin and catechin metabolites

    Food and Function, Vol. 5, Núm. 4, pp. 797-803

  3. Flavonoid metabolites transport across a human BBB model

    Food Chemistry, Vol. 149, pp. 190-196

  4. Phenolic profile, antibacterial, antimutagenic and antitumour evaluation of Veronica urticifolia Jacq

    Journal of Functional Foods, Vol. 9, Núm. 1, pp. 192-201

  5. Phenolic profiling of Veronica spp. grown in mountain, urban and sandy soil environments

    Food Chemistry, Vol. 163, pp. 275-283

2013

  1. Bryonia dioica, Tamus communis and Lonicera periclymenum fruits: Characterization in phenolic compounds and incorporation of their extracts in hydrogel formulations for topical application

    Industrial Crops and Products, Vol. 49, pp. 169-176

  2. Characterization and modulation of glucose uptake in a human blood-brain barrier model

    Journal of Membrane Biology, Vol. 246, Núm. 9, pp. 669-677

  3. Guest editorial - XXVIth International Conference on Polyphenols (ICP 2012)

    Phytochemical Analysis