Nutrición y Ciencia de los Alimentos
Departament
Universidade Do Porto
Oporto, PortugalPublicacions en col·laboració amb investigadors/es de Universidade Do Porto (23)
2023
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A Shared Perspective on in Vitro and in Vivo Models to Assay Intestinal Transepithelial Transport of Food Compounds
Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 49, pp. 19265-19276
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Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility
Critical Reviews in Food Science and Nutrition
2022
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Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents
Food Chemistry, Vol. 372
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Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract
Food Bioscience, Vol. 45
2021
2019
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Early-life intake of major trace elements, bisphenol A, tetrabromobisphenol A and fatty acids: Comparing human milk and commercial infant formulas
Environmental Research, Vol. 169, pp. 246-255
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Stability of total folates/vitamin B9 in irradiated watercress and buckler sorrel during refrigerated storage
Food Chemistry, Vol. 274, pp. 686-690
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Stevia rebaudiana Bertoni bioactive effects: From in vivo to clinical trials towards future therapeutic approaches
Phytotherapy Research, Vol. 33, Núm. 11, pp. 2904-2917
2018
2017
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Functional foods based on extracts or compounds derived from mushrooms
Trends in Food Science and Technology, Vol. 66, pp. 48-62
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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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
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Leccinum molle (Bon) Bon and Leccinum vulpinum watling: The first study of their nutritional and antioxidant potential
Molecules, Vol. 21, Núm. 2
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Leccinum vulpinum Watling induces DNA damage, decreases cell proliferation and induces apoptosis on the human MCF-7 breast cancer cell line
Food and Chemical Toxicology, Vol. 90, pp. 45-54
2015
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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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Methanolic extract of ganoderma lucidum induces autophagy of AGS human gastric tumor cells
Molecules, Vol. 20, Núm. 10, pp. 17872-17882
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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
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The incorporation of plant materials in "Serra da Estrela" cheese improves antioxidant activity without changing the fatty acid profile and visual appearance
European Journal of Lipid Science and Technology, Vol. 117, Núm. 10, pp. 1607-1614
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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
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Can Suillus granulatus (L.) Roussel be classified as a functional food?
Food and Function, Vol. 5, Núm. 11, pp. 2861-2869