VIRGINIA
FERNÁNDEZ RUIZ
Profesora titular de universidad
Isabel Cristina Fernandes Rodrigues
Ferreira
Publicacións nas que colabora con Isabel Cristina Fernandes Rodrigues Ferreira (19)
2022
2020
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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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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
2019
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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
2018
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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
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Nutrient composition of Algerian strawberry-tree fruits (Arbutus unedo L.)
Fruits, Vol. 73, Núm. 5, pp. 283-297
2016
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Basil as functional and preserving ingredient in "serra da Estrela" cheese
Food Chemistry, Vol. 207, pp. 51-59
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Bioactivity, proximate, mineral and volatile profiles along the flowering stages of Opuntia microdasys (Lehm.): Defining potential applications
Food and Function, Vol. 7, Núm. 3, pp. 1458-1467
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Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured "serra da Estrela" cheese
Food Chemistry, Vol. 204, pp. 185-193
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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
2015
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Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species
LWT - Food Science and Technology, Vol. 63, Núm. 1, pp. 475-481
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Dietary fiber, mineral elements profile and macronutrients composition in different edible parts of Opuntia microdasys (Lehm.) Pfeiff and Opuntia macrorhiza (Engelm.)
LWT - Food Science and Technology, Vol. 64, Núm. 1, pp. 446-451
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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
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Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms
LWT - Food Science and Technology, Vol. 63, Núm. 2, pp. 799-806
2014
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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
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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
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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