VIRGINIA
FERNÁNDEZ RUIZ
Profesora titular de universidad
Lillian
Bouçada de Barros
Publications by the researcher in collaboration with Lillian Bouçada de Barros (13)
2023
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
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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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