Publikationen, an denen er mitarbeitet Maria Inês Dias (11)

2023

  1. Wild Fruits of Crataegus monogyna Jacq. and Sorbus aria (L.) Crantz: From Traditional Foods to Innovative Sources of Pigments and Antioxidant Ingredients for Food Products

    Foods, Vol. 12, Núm. 12

2021

  1. Chemical and bioactive features of amaranthus caudatus l. Flowers and optimized ultrasound-assisted extraction of betalains

    Foods, Vol. 10, Núm. 4

2020

  1. Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents

    Food Chemistry, Vol. 329

  2. 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

  3. Chemical composition, nutritional value, and biological evaluation of tunisian okra pods (abelmoschus esculentus L. moench)

    Molecules, Vol. 25, Núm. 20

2019

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

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

2017

  1. Hovenia dulcis Thunb. pseudofruits as functional foods: Phytochemicals and bioactive properties in different maturity stages

    Journal of Functional Foods, Vol. 29, pp. 37-45

2016

  1. Minerals and Vitamin B9 in dried plants vs. infusions: Assessing absorption dynamics of minerals by membrane dialysis tandem in vitro digestion

    Food Bioscience, Vol. 13, pp. 9-14

  2. Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

    Food Chemistry, Vol. 208, pp. 220-227

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

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

2015

  1. 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