publicações selecionadas
-
artigo académico
- Unveiling human biomechanics: insights into lower limb responses to disturbances that can trigger a fall. Frontiers in Robotics and AI. 2024
- Biomechanical strategies for mitigating unexpected slips: A review. Journal of Biomechanics. 2024
- Lignin recovery from a mixture of SIX lignocellulosic biomasses within a biorefinery scheme based on a sequential process of autohydrolysis and organosolv. Separation and Purification Technology. 2023
- Emerging Applications of Chlorella sp. and Spirulina (Arthrospira) sp.. Bioengineering. 2023
- A comparison between microalgal autotrophic growth and metabolite accumulation with heterotrophic, mixotrophic and photoheterotrophic cultivation modes. Food Packaging and Shelf Life. 2022
- L-lactic acid production from multi-supply autohydrolyzed economically unexploited lignocellulosic biomass. Carbohydrate Polymers. 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
- 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
- Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits. Food Bioscience. 2020
- Comparative autohydrolysis study of two mixtures of forest and marginal land resources for co-production of biofuels and value-added compounds. Renewable Energy. 2018
- RAPD and SCAR markers as potential tools for detection of milk origin in dairy products: Adulterant sheep breeds in Serra da Estrela cheese production. Food Chemistry. 2016
-
capítulo de livro
- Mining Ancient Medicine Texts Towards an Ontology of Remedies – A Semi-automatic Approach. Lecture Notes of the Institute for Computer Sciences, Social-Informatics and Telecommunications Engineering. 2023
- Biobased Fuel and Chemicals from Lignocellulosic Biomass—Prospects and Challenges 2022
-
documento
- . Process optimization for the production of lactic acid from mixtures of marginal land lignocellulosic biomass 2021
- Method for fractionating olive pomace, its products and uses thereof 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
- 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
- "Litoteca": a new project for networking among Portuguese geoparks 2019
- Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion 2019
- Perceção de crime e segurança, e análise dos espaços físicos do Centro Histórico do Porto 2019
- Perceção de crime e vitimação entre a população que se move diariamente no Centro Histórico do Porto 2019
- Multi-feedstock biorefinery for valorization of forest and marginal land resources: comparative autohydrolysis 2018
- Multi-feedstock biorefinery for valorization of forest and marginal land resources: comparative autohydrolysis study 2018
- Olive pomace powders: development and characterisation of new functional food ingredients
-
livro