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Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications

Molecules (Basel, Switzerland), 2023-01, Vol.28 (3), p.1200

2023

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New phytochemicals as potential human anti-aging compounds: Reality, promise, and challenges

Critical reviews in food science and nutrition, 2018-04, Vol.58 (6), p.942-957

2018

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Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

Foods, 2020-12, Vol.10 (1), p.37

2020

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An Overview of Structural Aspects and Health Beneficial Effects of Antioxidant Oligosaccharides

Current pharmaceutical design, 2020-01, Vol.26 (16), p.1759

2020

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By-Products of Camu-Camu [ Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules (Basel, Switzerland), 2019-12, Vol.25 (1), p.70

2019

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Brazilian berry waste as a source of bioactive compounds: grumixama ( Lam.) as a case study

Food & function, 2023-05, Vol.14 (9), p.3994-45

2023

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Insights into the Chemical Composition and In Vitro Bioactive Properties of Mangosteen ( Garcinia mangostana L.) Pericarp

Foods, 2023-02, Vol.12 (5), p.994

2023

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Editorial: Emerging unconventional plants for derived food products and ingredients

Frontiers in nutrition (Lausanne), 2024, Vol.11, p.1373439-1373439

2024

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A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts

Food & function, 2018-03, Vol.9 (3), p.1465-1474

2018

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Antioxidant and rheological properties of guava jam with added concentrated grape juice

Journal of the science of food and agriculture, 2014-01, Vol.94 (1), p.146-152

2014

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Antioxidant and antimicrobial activities of a purified polysaccharide from yerba mate (Ilex paraguariensis)

International journal of biological macromolecules, 2018-07, Vol.114, p.1161-1167

2018

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Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety

Food research international, 2019-12, Vol.126, p.108572-108572, Article 108572

2019

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A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill

Food research international, 2019-11, Vol.125, p.108541-108541, Article 108541

2019

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Phytochemicals and bioactive properties of Ilex paraguariensis: An in-vitro comparative study between the whole plant, leaves and stems

Food research international, 2015-12, Vol.78, p.286-294

2015

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The emerging use of mycosterols in food industry along with the current trend of extended use of bioactive phytosterols

Trends in food science & technology, 2017-09, Vol.67, p.19-35

2017

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Effects of in vitro gastrointestinal digestion and colonic fermentation on a rosemary (Rosmarinus officinalis L) extract rich in rosmarinic acid

Food chemistry, 2019-01, Vol.271, p.393-400

2019

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Phytochemical profile and biological activities of 'Ora-pro-nobis' leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest

Food chemistry, 2019-10, Vol.294, p.302-308

2019

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The past decade findings related with nutritional composition, bioactive molecules and biotechnological applications of Passiflora spp. (passion fruit)

Trends in food science & technology, 2016-12, Vol.58, p.79-95

2016

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A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurtsElectronic supplementary information (ESI) available. See DOI: 10.1039/c7fo02007d

2018-03

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Optimization of the extraction of antioxidants from Moringa leaves: A comparative study between ultrasound‐ and ultra‐homogenizer‐assisted extractions

Journal of food processing and preservation, 2021-06, Vol.45 (6), p.n/a

2021

Volltextzugriff (PDF)

Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation

Journal of functional foods, 2017-09, Vol.36, p.410-417

2017

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Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis

Journal of functional foods, 2017-06, Vol.33, p.408-418

2017

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Biological activities and chemical constituents of Araucaria angustifolia: An effort to recover a species threatened by extinction

Trends in food science & technology, 2016-08, Vol.54, p.85-93

2016

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Exploring the bioactive compounds from berry biowaste: Eugenia involucrata DC. as a study case

Food bioscience, 2024-04, Vol.58, p.103532, Article 103532

2024

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Halophytes for Future Horticulture: The Case of Small-Scale Farming in the Mediterranean Basin

Handbook of Halophytes, p.2367-2393

Volltextzugriff (PDF)

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Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications

New phytochemicals as potential human anti-aging compounds: Reality, promise, and challenges

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

An Overview of Structural Aspects and Health Beneficial Effects of Antioxidant Oligosaccharides

By-Products of Camu-Camu [ Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Brazilian berry waste as a source of bioactive compounds: grumixama ( Lam.) as a case study

Insights into the Chemical Composition and In Vitro Bioactive Properties of Mangosteen ( Garcinia mangostana L.) Pericarp

Editorial: Emerging unconventional plants for derived food products and ingredients

A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts

Antioxidant and rheological properties of guava jam with added concentrated grape juice

Antioxidant and antimicrobial activities of a purified polysaccharide from yerba mate (Ilex paraguariensis)

Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety

A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill

Phytochemicals and bioactive properties of Ilex paraguariensis: An in-vitro comparative study between the whole plant, leaves and stems

The emerging use of mycosterols in food industry along with the current trend of extended use of bioactive phytosterols

Effects of in vitro gastrointestinal digestion and colonic fermentation on a rosemary (Rosmarinus officinalis L) extract rich in rosmarinic acid

Phytochemical profile and biological activities of 'Ora-pro-nobis' leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest

The past decade findings related with nutritional composition, bioactive molecules and biotechnological applications of Passiflora spp. (passion fruit)

A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurtsElectronic supplementary information (ESI) available. See DOI: 10.1039/c7fo02007d

Optimization of the extraction of antioxidants from Moringa leaves: A comparative study between ultrasound‐ and ultra‐homogenizer‐assisted extractions

Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation

Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis

Biological activities and chemical constituents of Araucaria angustifolia: An effort to recover a species threatened by extinction

Exploring the bioactive compounds from berry biowaste: Eugenia involucrata DC. as a study case

Halophytes for Future Horticulture: The Case of Small-Scale Farming in the Mediterranean Basin

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