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- Novel Brazilian hop (Humulus lupulus L.) extracts through supercritical CO2 extraction: Enhancing hop processing for greater sustainability 2023
- Microalgae biomass as an alternative source of biocompounds: New insights and future perspectives of extraction methodologies 2023
- Development of a functional prebiotic strawberry preparation by in situ enzymatic conversion of sucrose into fructo-oligosaccharides 2023
- Impact of gastrointestinal digestion simulation on brewer's spent grain green extracts and their prebiotic activity 2023
- Emerging challenges in assessing bio-based nanosystems’ behaviour under in vitro digestion focused on food applications – A critical view and future perspectives 2022
- The restructuring of grape berry waxes by calcium changes the surface microbiota 2021
- Lipid-based nanostructures as a strategy to enhance curcumin bioaccessibility: Behavior under digestion and cytotoxicity assessment 2021
- Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre 2021
- Electric field effects on proteins - Novel perspectives on food and potential health implications 2020
- Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds 2020
- Entrapment of a phage cocktail and cinnamaldehyde on sodium alginate emulsion-based films to fight food contamination by Escherichia coli and Salmonella Enteritidis 2020
- Cardinal parameter meta-regression models describing Listeria monocytogenes growth in broth 2020
- Effect of antioxidant-rich propolis and bee pollen extracts against D-glucose induced type 2 diabetes in rats 2020
- Vineyard calcium sprays shift the volatile profile of young red wine produced by induced and spontaneous fermentation 2020
- ß-lactoglobulin micro- and nanostructures as bioactive compounds vehicle: In vitro studies 2020
- Serra da Estrela cheeses free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment 2019
- Emergent food proteins – Towards sustainability, health and innovation 2019
- Constancy of the bioactivities of propolis samples collected on the same apiary over four years 2019
- In silico prediction reveals the existence of potential bioactive neuropeptides produced by the human gut microbiota 2019
- Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation 2019
- Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties 2019
- Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention 2019
- Liposomes loaded with phenolic extracts of Spirulina LEB-18: Physicochemical characterization and behavior under simulated gastrointestinal conditions 2019
- Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread 2018
- Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases 2018
- Use of edible films and coatings in cheese preservation: Opportunities and challenges 2018
- Postharvest dehydration induces variable changes in the primary metabolism of grape berries 2018
- Cold gel-like emulsions of lactoferrin subjected to ohmic heating 2018
- Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine 2018
- Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil 2018
- Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields 2017
- In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils 2017
- Structural and mechanical properties of organogels: Role of oil and gelator molecular structure 2017
- Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation 2017
- Development of an immobilization system for in situ micronutrients release 2016
- Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile 2016
- Probiotic-loaded microcapsule system for human in situ folate production: Encapsulation and system validation 2016
- Bioactive properties and functional constituents of Hypericum androsaemum L.: A focus on the phenolic profile 2016
- Beeswax organogels: Influence of gelator concentration and oil type in the gelation process 2016
- The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives 2015
- Coffee, mycotoxins and climate change 2014
- Physical effects upon whey protein aggregation for nano-coating production 2014
- A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia 2013
- Suillus luteus methanolic extract inhibits cell growth and proliferation of a colon cancer cell line 2013
- Fruiting body, spores and in vitro produced mycelium of Ganoderma lucidum from Northeast Portugal: A comparative study of the antioxidant potential of phenolic and polysaccharidic extracts 2012
- Mycobiota and mycotoxins of almonds and chestnuts with special reference to aflatoxins 2012
- Brazil nuts: Benefits and risks associated with contamination by fungi and mycotoxins 2011
- Further mycotoxin effects from climate change 2011
- Environmental impact of novel thermal and non-thermal technologies in food processing 2010
- How will climate change affect mycotoxins in food? 2010
- Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds 2010
- Seed extracts of Gleditsia triacanthos: Functional properties evaluation and incorporation into galactomannan films 2010
- The use of TIC's as a managing tool for traceability in the food industry 2006
- Emulsions vs excipient emulsions as a-tocopherol delivery systems: Formulation optimization and behaviour under in vitro digestion. 192:114743. 2024
- Enhancing cannabidiol bioaccessibility using ionic liquid as emulsifier to produce nanosystems: Characterization of structures, cytotoxicity assessment, and in vitro digestion. 188:114498. 2024
- Incorporation of curcumin-loaded solid lipid nanoparticles into yogurt: Tribo-rheological properties and dynamic in vitro digestion. 181. 2024
- Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils. 176:113821. 2024
- A novel real-time PCR coupled with high resolution melting analysis as a simple and fast tool for the entomological authentication of honey by targeting Apis mellifera mitochondrial DNA. 161:111761. 2022
- Optimization of high pressure homogenization conditions to produce nanostructured lipid carriers using natural and synthetic emulsifiers. 160:111746-111746. 2022
- Emerging challenges in assessing bio-based nanosystems' behaviour under in vitro digestion focused on food applications - A critical view and future perspectives 2022
- Obtaining functional powder tea from Brazilian ginseng roots: Effects of freeze and spray drying processes on chemical and nutritional quality, morphological and redispersion properties. 116:932-941. 2019
- Cytotoxicity of Coprinopsis atramentaria extract, organic acids and their synthesized methylated and glucuronate derivatives. 55:170-175. 2014