publicações selecionadas
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artigo académico
- A Comprehensive Review of Fish Protein Hydrolysates Targeting Pet Food Formulations. Food Reviews International. 2024
- Tomato Processing By-Products Valorisation through Ohmic Heating Approach. African Journal of Biotechnology. 2023
- Impact of Circular Brewer’s Spent Grain Flour after In Vitro Gastrointestinal Digestion on Human Gut Microbiota. African Journal of Biotechnology. 2022
- 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. African Journal of Biotechnology. 2021
- 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
- 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. African Journal of Biotechnology. 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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documento
- 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
- Are olive pomace powders a safe source of bioactives and nutrients?. Journal of the Science of Food and Agriculture. 2020
- Conversion into food ingredients and solid biofuel from olive pomace biomass in centre inner region of Portugal 2019
- Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion 2019
- Olive pomace powders: development and characterisation of new functional food ingredients