Publicaciones en colaboración con investigadores/as de Instituto Politécnico de Bragança (26)

2017

  1. Flavonoid composition and antitumor activity of bee bread collected in Northeast Portugal

    Molecules, Vol. 22, Núm. 2

2016

  1. A comparison of the bioactivity and phytochemical profile of three different cultivars of globe amaranth: Red, white, and pink

    Food and Function, Vol. 7, Núm. 2, pp. 679-688

2015

  1. Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots

    RSC Advances, Vol. 5, Núm. 34, pp. 26991-26997

  2. Chemical characterisation and bioactive properties of Prunus avium L.: The widely studied fruits and the unexplored stems

    Food Chemistry, Vol. 173, pp. 1045-1053

  3. Gamma irradiation improves the extractability of phenolic compounds in Ginkgo biloba L.

    Industrial Crops and Products, Vol. 74, pp. 144-149

2014

  1. Bioactxf Arenaria montana L

    Food and Function, Vol. 5, Núm. 8, pp. 1848-1855

  2. Exploring the antioxidant potential of Helichrysum stoechas (L.) Moench phenolic compounds for cosmetic applications: Chemical characterization, microencapsulation and incorporation into a moisturizer

    Industrial Crops and Products, Vol. 53, pp. 330-336

  3. Nutritional and antioxidant contributions of Laurus nobilis L. leaves: Would be more suitable a wild or a cultivated sample?

    Food Chemistry, Vol. 156, pp. 339-346

2013

  1. Antifungal activity and detailed chemical characterization of Cistus ladanifer phenolic extracts

    Industrial Crops and Products, Vol. 41, Núm. 1, pp. 41-45

  2. Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.

    Journal of Functional Foods, Vol. 5, Núm. 4, pp. 1732-1740

  3. 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

  4. Characterisation of phenolic compounds in wild fruits from Northeastern Portugal

    Food Chemistry, Vol. 141, Núm. 4, pp. 3721-3730

  5. Characterization of phenolic compounds in wild medicinal flowers from Portugal by HPLC-DAD-ESI/MS and evaluation of antifungal properties

    Industrial Crops and Products, Vol. 44, pp. 104-110

  6. Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes

    Food Chemistry, Vol. 138, Núm. 4, pp. 2168-2173

  7. Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction

    Food Chemistry, Vol. 141, Núm. 4, pp. 4152-4160

  8. Infusion and decoction of wild German chamomile: Bioactivity and characterization of organic acids and phenolic compounds

    Food Chemistry, Vol. 136, Núm. 2, pp. 947-954

  9. Leaves and decoction of Juglans regia L.: Different performances regarding bioactive compounds and in vitro antioxidant and antitumor effects

    Industrial Crops and Products, Vol. 51, pp. 430-436

  10. Nutrients, phytochemicals and bioactivity of wild Roman chamomile: A comparison between the herb and its preparations

    Food Chemistry, Vol. 136, Núm. 2, pp. 718-725

  11. Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions

    Food Chemistry, Vol. 136, Núm. 1, pp. 1-8

2012

  1. Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: Effects of drying and oral preparation methods

    Food Chemistry, Vol. 135, Núm. 3, pp. 1028-1035