publicações selecionadas
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artigo académico
- Assessment of Marine Microalgae's Bioactive Extracts Potential for Food Applications. Molecular Nutrition & Food Research. 2026
- Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts. African Journal of Biotechnology. 2022
- Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties. Biomolecules. 2021
- Are olive pomace powders a safe source of bioactives and nutrients?. Journal of the Science of Food and Agriculture. 2021
- Using Ohmic Heating effect on grape skins as a pretreatment for anthocyanins extraction. Food and Bioproducts Processing. 2020
- Extraction of tomato by-products’ bioactive compounds using ohmic technology. Food and Bioproducts Processing. 2019
- Response surface statistical optimization of bacterial nanocellulose fermentation in static culture using a low-cost medium. New Biotechnology. 2019
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documento
- Cheese-whey as an alternative growth medium for white Chlorella sorokiniana 2025
- Are olive pomace powders a safe source of bioactives and nutrients?. Journal of the Science of Food and Agriculture. 2020
- Extraction of carotenoids supported by ohmic heating and characterization of biological properties and stability throughout gastrointestinal tract 2019
- Valorization of tomato by-products: influence of ohmic heating process on polyphenols extraction 2017
- Valorization of tomato wastes: influence of ohmic heating process on polyphenols extraction time 2017