Publications in collaboration with researchers from Instituto Politécnico de Bragança (161)

2025

  1. Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons

    Food Research International, Vol. 213

  2. New frontiers in the exploration of phenolic compounds and other bioactives as natural preservatives

    Food Bioscience, Vol. 68

  3. Nutritional and Bioactive Characterization of Unconventional Food Plants for Sustainable Functional Applications

    Sustainability (Switzerland), Vol. 17, Núm. 15

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. Exploring Therapeutic Advances: A Comprehensive Review of Intestinal Microbiota Modulators

    Antibiotics, Vol. 13, Núm. 8

  4. Gut Microbiota as an Endocrine Organ: Unveiling Its Role in Human Physiology and Health

    Applied Sciences (Switzerland), Vol. 14, Núm. 20

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

    Food Chemistry, Vol. 435

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

    Food Chemistry, Vol. 438

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

    Food Chemistry, Vol. 456

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

    Foods, Vol. 13, Núm. 14

  9. The Role of Gut Microbiota in the Etiopathogenesis of Multiple Chronic Diseases

    Antibiotics, Vol. 13, Núm. 5

  10. The influence of magnesium and manganese cations on the chemical and bioactive properties of purple and green basil

    Food and Function, Vol. 15, Núm. 21, pp. 10644-10662

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