- Tecnologia, Enginyeria i Ciència d’Aliments
Departamento
Universidade do Minho
Braga, PortugalPublicaciones en colaboración con investigadores/as de Universidade do Minho (6)
2022
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Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients
Antioxidants, Vol. 11, Núm. 5
2021
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Encapsulated pine bark polyphenolic extract during gastrointestinal digestion: Bioaccessibility, bioactivity and oxidative stress prevention
Foods, Vol. 10, Núm. 2
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Valorization of agro-food by-products and their potential therapeutic applications
Food and Bioproducts Processing, Vol. 128, pp. 247-258
2017
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Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
Food Hydrocolloids, Vol. 71, pp. 207-215
2014
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Stability of DON and OTA during the breadmaking process and determination of process and performance criteria
Food Control, Vol. 40, Núm. 1, pp. 234-242
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The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content
Food and Chemical Toxicology, Vol. 68, pp. 53-60