MARÍA DE LA MONTAÑA
CÁMARA HURTADO

Catedrática de universidad

Foto de MARÍA DE LA MONTAÑA

Foto de Lillian

Lillian
Bouçada de Barros

Publikationen, an denen er mitarbeitet Lillian Bouçada de Barros (7)

2023

Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties
Food Chemistry, Vol. 414

2020

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

2019

Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges
Food Chemistry, Vol. 270, pp. 395-402

2018

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

2016

Wild: Fragaria vesca L. fruits: A rich source of bioactive phytochemicals
Food and Function, Vol. 7, Núm. 11, pp. 4523-4532

2015

Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity
Journal of Functional Foods, Vol. 19, pp. 537-544
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