Publicaciones en colaboración con investigadores/as de Instituto Politécnico de Bragança (68)

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

    Frontiers in Nutrition

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

    Food Chemistry, Vol. 372

  4. Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract

    Food Bioscience, Vol. 45

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

  6. Revalorization of Tunisian wild Amaranthaceae halophytes: Nutritional composition variation at two different phenotypes stages

    Journal of Food Composition and Analysis, Vol. 89

2019

  1. Antioxidants and prooxidants: Effects on health and aging 2018

    Oxidative Medicine and Cellular Longevity

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

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

  3. Stability of total folates/vitamin B9 in irradiated watercress and buckler sorrel during refrigerated storage

    Food Chemistry, Vol. 274, pp. 686-690

2018

  1. Antioxidants and prooxidants: Effects on health and aging

    Oxidative Medicine and Cellular Longevity

  2. Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives

    Trends in Food Science and Technology, Vol. 71, pp. 107-120