publicações selecionadas
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artigo académico
- Novel antioxidant Aloe vera beverage fermented with Enterococcus faecium and Lactococcus lactis. Food Bioscience. 2022
- Edible mushrooms as a novel protein source for functional foods. Food Bioscience. 2020
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artigo de revista
- Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices. Antioxidants. 2022
- Detoxification of ochratoxin A and zearalenone by Pleurotus ostreatus during in vitro gastrointestinal digestion. Food Chemistry. 2022
- Novel Bio-Functional Aloe vera Beverages Fermented by Probiotic Enterococcus faecium and Lactobacillus lactis. Biomolecules. 2022
- Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom. Food Chemistry. 2021
- Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview. Critical Reviews in Food Science and Nutrition. 2020
- Edible mushrooms as a novel protein source for functional foods. Food Bioscience. 2020
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capítulo de livro
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documento
- Bioaccessibility and bioactivity of Aloe vera juice fermented with probiotics: effect of in vitro gastrointestinal digestion 2022
- Aloe vera as a source of antioxidant phenolic compounds 2020
- Effect of Pleurotus ostreatus powder on the nutritional characteristics of bread 2019
- Evaluation of Aloe vera juice as a substrate for Enterococcus faecium 2019
- Production of a new functional Aloe vera juice with Enterococcus faecium 2019
- Production of a protein hydrolysate of Pleurotus ostreatus mushroom 2019