Publications by the researcher in collaboration with Tânia Cristina de São Pedro Pires (9)

2021

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

    Food Chemistry, Vol. 334

2020

  1. Development of new food products of high nutritional and functional value using flowers, fruits and plant stems

    Development of new food products of high nutritional and functional value using flowers, fruits and plant stems

  2. 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

  3. 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