PATRICIA
MORALES GÓMEZ
Profesora titular de universidad
Instituto Politécnico de Bragança
Bragança, PortugalPublications in collaboration with researchers from Instituto Politécnico de Bragança (68)
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
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Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
Foods, Vol. 12, Núm. 22
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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
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Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties
Food Chemistry, Vol. 414
2022
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Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties
Foods, Vol. 11, Núm. 13
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Editorial: The chemistry of food in the advent of sustainable diets
Frontiers in Nutrition
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Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents
Food Chemistry, Vol. 372
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Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract
Food Bioscience, Vol. 45
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