Publications en collaboration avec des chercheurs de University of Belgrade (13)

2022

  1. Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds

    Food Chemistry, Vol. 374

  2. Editorial: The chemistry of food in the advent of sustainable diets

    Frontiers in Nutrition

2019

  1. Antioxidants and prooxidants: Effects on health and aging 2018

    Oxidative Medicine and Cellular Longevity

  2. Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds

    Industrial Crops and Products, Vol. 134, pp. 154-159

2018

  1. Antioxidants and prooxidants: Effects on health and aging

    Oxidative Medicine and Cellular Longevity

  2. Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from: Gomphrena globosa L. flowers

    Food and Function, Vol. 9, Núm. 12, pp. 6205-6217

2016

  1. Basil as functional and preserving ingredient in "serra da Estrela" cheese

    Food Chemistry, Vol. 207, pp. 51-59

  2. 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

2015

  1. Melissa officinalis L. decoctions as functional beverages: A bioactive approach and chemical characterization

    Food and Function, Vol. 6, Núm. 7, pp. 2240-2248

  2. 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

  1. Can Suillus granulatus (L.) Roussel be classified as a functional food?

    Food and Function, Vol. 5, Núm. 11, pp. 2861-2869

  2. Infusions and decoctions of Castanea sativa flowers as effective antitumor and antimicrobial matrices

    Industrial Crops and Products, Vol. 62, pp. 42-46

2013

  1. Regional Embeddedness Segments Across Fifteen Countries

    Journal of Culinary Science and Technology, Vol. 11, Núm. 4, pp. 322-335