Publicaciones en colaboración con investigadores/as de Instituto Politécnico de Bragança (14)

2023

  1. Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties

    Food Chemistry, Vol. 414

2020

  1. 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

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

    Journal of Food Composition and Analysis, Vol. 89

2019

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

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

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

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

2018

  1. 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

  1. Wild: Fragaria vesca L. fruits: A rich source of bioactive phytochemicals

    Food and Function, Vol. 7, Núm. 11, pp. 4523-4532

2015

  1. 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

  2. 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. Evaluación nutricional y de la actividad biológica de los bulbos silvestres de "Allium ampeloprasum" L.

    VII Congreso Ibérico de Agroingeniería y Ciencias Hortícolas: innovar y producir para el futuro. Libro de actas

  2. Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity

    LWT - Food Science and Technology, Vol. 55, Núm. 1, pp. 389-396

  3. Nutrients, phytochemicals and antioxidant activity in wild populations of Allium ampeloprasum L., a valuable underutilized vegetable

    Food Research International, Vol. 62, pp. 272-279

2013

  1. Wild edible fruits as a potential source of phytochemicals with capacity to inhibit lipid peroxidation

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 2, pp. 176-185

2012

  1. Tocopherol composition and antioxidant activity of Spanish wild vegetables

    Genetic Resources and Crop Evolution, Vol. 59, Núm. 5, pp. 851-863