Publikationen in Zusammenarbeit mit Forschern von Universidade Do Porto (15)

2022

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

    Food Chemistry, Vol. 372

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

    Food Bioscience, Vol. 45

2019

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

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

2017

  1. Functional foods based on extracts or compounds derived from mushrooms

    Trends in Food Science and Technology, Vol. 66, pp. 48-62

2016

  1. Basil as functional and preserving ingredient in "serra da Estrela" cheese

    Food Chemistry, Vol. 207, pp. 51-59

  2. Gamma and electron-beam irradiation as viable technologies for wild mushrooms conservation: effects on macro- and micro-elements

    European Food Research and Technology, Vol. 242, Núm. 7, pp. 1169-1175

  3. Leccinum molle (Bon) Bon and Leccinum vulpinum watling: The first study of their nutritional and antioxidant potential

    Molecules, Vol. 21, Núm. 2

  4. Leccinum vulpinum Watling induces DNA damage, decreases cell proliferation and induces apoptosis on the human MCF-7 breast cancer cell line

    Food and Chemical Toxicology, Vol. 90, pp. 45-54

2015

  1. Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

    LWT - Food Science and Technology, Vol. 60, Núm. 2, pp. 855-859

  2. Methanolic extract of ganoderma lucidum induces autophagy of AGS human gastric tumor cells

    Molecules, Vol. 20, Núm. 10, pp. 17872-17882

  3. Nutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative parts

    LWT - Food Science and Technology, Vol. 62, Núm. 1, pp. 32-38

  4. The incorporation of plant materials in "Serra da Estrela" cheese improves antioxidant activity without changing the fatty acid profile and visual appearance

    European Journal of Lipid Science and Technology, Vol. 117, Núm. 10, pp. 1607-1614

  5. Traditional pastry with chestnut flowers as natural ingredients: An approach of the effects on nutritional value and chemical composition

    Journal of Food Composition and Analysis, Vol. 44, pp. 93-101

2014

  1. Can Suillus granulatus (L.) Roussel be classified as a functional food?

    Food and Function, Vol. 5, Núm. 11, pp. 2861-2869

  2. Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry

    Food and Function, Vol. 5, Núm. 11, pp. 2989-2995