Publikationen, an denen er mitarbeitet Amílcar Manuel Lopes António (12)

2021

  1. Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour

    Journal of Food Science, Vol. 86, Núm. 6, pp. 2276-2287

2019

  1. Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: A comparative study

    Food Chemistry, Vol. 278, pp. 760-766

2018

  1. Assessment of the nitrogen fertilization effect on bioactive compounds of frozen fresh and dried samples of Stevia rebaudiana Bertoni

    Food Chemistry, Vol. 243, pp. 208-213

  2. How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L.

    Food Chemistry, Vol. 240, pp. 253-258

2017

  1. Infusions of gamma irradiated Aloysia citrodora L. and Mentha x piperita L.: Effects on phenolic composition, cytotoxicity, antibacterial and virucidal activities

    Industrial Crops and Products, Vol. 97, pp. 582-590

  2. Is gamma radiation suitable to preserve phenolic compounds and to decontaminate mycotoxins in aromatic plants? A case-study with aloysia citrodora paláu

    Molecules, Vol. 22, Núm. 3

2016

  1. Effects of gamma irradiation on cytotoxicity and phenolic compounds of Thymus vulgaris L. and Mentha x piperita L.

    LWT - Food Science and Technology, Vol. 71, pp. 370-377

  2. Infusions from Thymus vulgaris L. treated at different gamma radiation doses: Effects on antioxidant activity and phenolic composition

    LWT - Food Science and Technology, Vol. 74, pp. 34-39

2015

  1. 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

  2. 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

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

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

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

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