Publicaciones en las que colabora con Isabel Cristina Fernandes Rodrigues Ferreira (65)

2023

  1. Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products

    Food and Function, Vol. 14, Núm. 19, pp. 8775-8784

2022

  1. Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties

    Foods, Vol. 11, Núm. 13

  2. Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract

    Food Bioscience, Vol. 45

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

  4. Comparison of different bread types: Chemical and physical parameters

    Food Chemistry, Vol. 310

  5. Potential health claims of durum and bread wheat flours as functional ingredients

    Nutrients, Vol. 12, Núm. 2

  6. Revalorization of Tunisian wild Amaranthaceae halophytes: Nutritional composition variation at two different phenotypes stages

    Journal of Food Composition and Analysis, Vol. 89

2019

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

    Oxidative Medicine and Cellular Longevity

  2. Chemical characterization and biological activities of two varieties of xoconostle fruits: Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar

    Food and Function, Vol. 10, Núm. 6, pp. 3181-3187

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

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

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

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

  5. Stability of total folates/vitamin B9 in irradiated watercress and buckler sorrel during refrigerated storage

    Food Chemistry, Vol. 274, pp. 686-690

2018

  1. Antioxidants and prooxidants: Effects on health and aging

    Oxidative Medicine and Cellular Longevity

  2. Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives

    Trends in Food Science and Technology, Vol. 71, pp. 107-120

  3. 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

  4. 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

  5. Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains

    LWT, Vol. 92, pp. 101-107