publicações selecionadas
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artigo académico
- Consumer's perceptions and motivations on the consumption of fortified foods and 3D food printing. Future Foods. 2024
- Development and optimization of high-protein and low-saturated fat bread formulations enriched with lupin and microalgae. ACS Food Science & Technology. 2024
- Study of the Seasonal Variations of the Fatty Acid Profiles of Selected Macroalgae. Biomolecules. 2021
- Food Texture Design by 3D Printing: A Review. Antibiotics. 2021
- Stability, kinetics, and application study of phycobiliprotein pigments extracted from red algae Gracilaria gracilis. Journal of Food Science. 2020
- Optimization of phycobiliprotein pigments extraction from red algae Gracilaria gracilis for substitution of synthetic food colorants. Food Chemistry. 2020
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artigo de conferência
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documento
- Obtention of lipid enriched extracts from microalgae for food applications 2022
- Microalgae as natural colorants in pastry products 2022
- Fruit- and Seafood-Based Formulations for 3D Printing of Foods: Effect of Thickener Agents 2022
- Bio-based Seaweed (Fucus spiralis and Phorphyra dioica) Edible Coatings for Enhancing the Shelf Life of Salmon Fillets 2022
- Microalgas no desenvolvimento de pães mais saudáveis 2022
- Development of high-protein and low saturated fat bread formulations enriched with microalgae 2021
- Stability, kinetics and application of phycobiliprotein pigments extracted from red algae Gracilaria gracilis 2020
- Extraction optimization of phycobiliprotein pigments from Gracilaria gracilis for natural food colorants 2020
- Extraction optimization of phycobiliprotein pigments from Gracilaria gracilis for natural food colorants 2019
- Systematic study on the extraction of phycoerythrin from Gracilaria gracilis for natural food colorants 2019
- Response surface optimization of phycobiliprotein pigments extraction from Gracilaria gracilis and application in pancakes 2019
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livro