Lillian Bouçada de Barros-rekin lankidetzan egindako argitalpenak (46)

2023

  1. Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products

    Food and Function, Vol. 14, Núm. 19, pp. 8775-8784

  2. Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives

    Foods, Vol. 12, Núm. 22

  3. Wild Fruits of Crataegus monogyna Jacq. and Sorbus aria (L.) Crantz: From Traditional Foods to Innovative Sources of Pigments and Antioxidant Ingredients for Food Products

    Foods, Vol. 12, Núm. 12

  4. Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties

    Food Chemistry, Vol. 414

2022

  1. Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties

    Foods, Vol. 11, Núm. 13

  2. Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds

    Food Chemistry, Vol. 374

  3. Editorial: The chemistry of food in the advent of sustainable diets

    Frontiers in Nutrition

  4. Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents

    Food Chemistry, Vol. 372

2021

  1. Chemical and bioactive features of amaranthus caudatus l. Flowers and optimized ultrasound-assisted extraction of betalains

    Foods, Vol. 10, Núm. 4

2020

  1. Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents

    Food Chemistry, Vol. 329

  2. Characterization of extra early Spanish clementine varieties (Citrus clementina hort ex tan) as a relevant source of bioactive compounds with antioxidant activity

    Foods, Vol. 9, Núm. 5

  3. Chemical composition, nutritional value, and biological evaluation of tunisian okra pods (abelmoschus esculentus L. moench)

    Molecules, Vol. 25, Núm. 20

  4. Comparison of different bread types: Chemical and physical parameters

    Food Chemistry, Vol. 310

  5. Potential health claims of durum and bread wheat flours as functional ingredients

    Nutrients, Vol. 12, Núm. 2

2019

  1. Chemical characterization and biological activities of two varieties of xoconostle fruits: Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar

    Food and Function, Vol. 10, Núm. 6, pp. 3181-3187

  2. Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds

    Industrial Crops and Products, Vol. 134, pp. 154-159

  3. Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges

    Food Chemistry, Vol. 270, pp. 395-402

2018

  1. Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

    Food and Function, Vol. 9, Núm. 2, pp. 819-829

  2. Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from: Gomphrena globosa L. flowers

    Food and Function, Vol. 9, Núm. 12, pp. 6205-6217

  3. Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains

    LWT, Vol. 92, pp. 101-107