publicações selecionadas
-
artigo de revista
- Sequential multi-stage extraction of biocompounds from Spirulina platensis: Combined effect of ohmic heating and enzymatic treatment. Innovative Food Science & Emerging Technologies. 2021
- How additive manufacturing can boost the bioactivity of baked functional foods. Journal of Food Engineering. 2021
- How additive manufacturing can boost the bioactivity of baked functional foods. Journal of Food Engineering. 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
-
documento
- Biocompounds recovery from Spirulina by conventional and ohmic heating methodologies: chemical and biological properties 2019
- Orange peels extract into edible coatings for fresh cut apples (oral presentation) 2017
- Development of Sustainable Food Packaging under the SusFoFlex Project (oral presentation) 2014