publicações selecionadas
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artigo académico
- Are olive pomace powders a safe source of bioactives and nutrients?. Journal of the Science of Food and Agriculture. 2021
- Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion. Journal of Food Engineering. 2021
- Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects. Food Hydrocolloids. 2021
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artigo de revista
- Tomato Processing By-Products Valorisation through Ohmic Heating Approach. Antibiotics. 2023
- Impact of Circular Brewer’s Spent Grain Flour after In Vitro Gastrointestinal Digestion on Human Gut Microbiota. Antibiotics. 2022
- Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion. Journal of Food Engineering. 2021
- Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre. Food Research International. 2021
- In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction. Antibiotics. 2021
- Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects. Food Hydrocolloids. 2021
- Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach. Applied Sciences. 2020
- Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients. Antibiotics. 2020
- Are olive pomace powders a safe source of bioactives and nutrients?. Journal of the Science of Food and Agriculture. 2020
- Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits. Food Bioscience. 2020
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