PATRICIA
MORALES GÓMEZ
Profesora titular de universidad
Isabel Cristina Fernandes Rodrigues
Ferreira
Publications by the researcher in collaboration with Isabel Cristina Fernandes Rodrigues Ferreira (62)
2023
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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
2022
2021
2020
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Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents
Food Chemistry, Vol. 329
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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
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Chemical composition, nutritional value, and biological evaluation of tunisian okra pods (abelmoschus esculentus L. moench)
Molecules, Vol. 25, Núm. 20
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Comparison of different bread types: Chemical and physical parameters
Food Chemistry, Vol. 310
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Potential health claims of durum and bread wheat flours as functional ingredients
Nutrients, Vol. 12, Núm. 2
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Revalorization of Tunisian wild Amaranthaceae halophytes: Nutritional composition variation at two different phenotypes stages
Journal of Food Composition and Analysis, Vol. 89
2019
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Antioxidants and prooxidants: Effects on health and aging 2018
Oxidative Medicine and Cellular Longevity
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Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges
Food Chemistry, Vol. 270, pp. 395-402
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Stability of total folates/vitamin B9 in irradiated watercress and buckler sorrel during refrigerated storage
Food Chemistry, Vol. 274, pp. 686-690
2018
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Antioxidants and prooxidants: Effects on health and aging
Oxidative Medicine and Cellular Longevity
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Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives
Trends in Food Science and Technology, Vol. 71, pp. 107-120
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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
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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
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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
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Revalorization of wild: Asparagus stipularis Forssk. as a traditional vegetable with nutritional and functional properties
Food and Function, Vol. 9, Núm. 3, pp. 1578-1586
2017
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Coloring attributes of betalains: A key emphasis on stability and future applications
Food and Function, Vol. 8, Núm. 4, pp. 1357-1372