publicações selecionadas
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artigo académico
- Tuning the extraction methodology targeting protein-enriched fractions from red algae. Future Foods. 2024
- Solubilization and Hydrolysis of Porcine Coagulated Blood Protein Using Sub-Critical Solvent Extraction. Food and Bioprocess Technology. 2023
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artigo de revista
- Algal proteins: Production strategies and nutritional and functional properties. Bioresource Technology. 2021
- Influence of thermal and electrical effects of ohmic heating on C-phycocyanin properties and biocompounds recovery from Spirulina Platensis. ACS Food Science & Technology. 2020
- Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids. Food Bioscience. 2020
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capítulo de livro
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documento
- Porphyra dioica Proteins: Formulation and Functional Insights for Innovative Food Products 2024
- Protein solubilization and functional behavior in macro- and microalgae 2023
- Analysis of the profile of volatile organic compounds in Chlorella vulgaris 2022
- Osborne fractionation: an approach for red macroalgae protein assessment 2022
- Valorization of pulse by-products from the Mediterranean diet 2022
- International Conference on Biotechnology for Sustainable Agriculture, Environment and Health (BSAEH-2021) 2021
- Gracilaria verrucosa potential as a source of protein: assessment using the Osborne method 2021
- Sub-critical water hydrolysis of porcine coagulated blood: Effect of temperature, solvent and time of reaction on protein extraction 2021
- Biocompounds recovery from Spirulina by conventional and ohmic heating methodologies: chemical and biological properties 2019
- Structural characterization and release profile of omega-3 fatty acids encapsulated in nanoemulsions 2018