publicações selecionadas
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artigo académico
- Tuning the extraction methodology targeting protein-enriched fractions from red algae. Future Foods. 2024
- Bioprocessing of underexploited Cytisus plants: Sustainability, green recovery strategies of polyphenols and emergent applications in food and health. Food Chemistry. 2023
- Ohmic heating-based extraction of biocompounds from coccoa bean shel. Food Bioscience. 2023
- Polymeric Biomaterials for Wound Healing. Frontiers in Bioengineering and Biotechnology. 2023
- Bee Pollen as a Value-Added Food and Bioactive Ingredient: Chemical, Biological and Techno-Functional Properties. Food Bioscience. 2022
- Chemical, Nutritional and Bioactive Properties of Bee Pollen and Honey Collected from Boulemane - Morocco. Journal of the Science of Food and Agriculture. 2022
- Novel antioxidant Aloe vera beverage fermented with Enterococcus faecium and Lactococcus lactis. Food Bioscience. 2022
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capítulo de livro
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documento
- The hidden bioactive potential of DOC Vinhos Verdes residues 2024
- Protein solubilization and functional behavior in macro- and microalgae 2023
- (RE)VALUATION OF WINE INDUSTRY BY-PRODUCTS USING OHMIC HEATING AS AN EMERGING TECHNOLOGY 2023
- Analysis of the profile of volatile organic compounds in Chlorella vulgaris 2022
- Bioaccessibility and bioactivity of Aloe vera juice fermented with probiotics: effect of in vitro gastrointestinal digestion 2022
- Osborne fractionation: an approach for red macroalgae protein assessment 2022
- Biocompounds recovery from Spirulina by conventional and ohmic heating methodologies: chemical and biological properties 2019
- Aprovechamiento de residuos agrícolas para la obtención de hidrolizados proteicos con potencial bioactivo empleando enzimas inmovilizadas 2019
- Antioxidant activity of Pinus pinaster bark: comparison between conventional and ohmic heating extraction 2017
- Alternative strategies for the extraction of compounds from natural resources 2017