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Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO2 as Potential Flavouring Additives for Food Applications

Molecules (Basel, Switzerland), 2022-01, Vol.27 (3), p.694

2022

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Moringa oleifera L. screening: SFE-CO2 optimisation and chemical composition of seed, leaf, and root extracts as potential cosmetic ingredients

Separations, 2023-03, Vol.10 (3), p.1-19

2023

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Valorization of Vegetable Waste from Leek, Lettuce, and Artichoke to Produce Highly Concentrated Lignocellulose Micro- and Nanofibril Suspensions

Nanomaterials (Basel, Switzerland), 2022-12, Vol.12 (24), p.4499

2022

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Explicit equation for the determination of the overall mass transfer coefficient in a hollow fiber membrane contactor

Chemical engineering science, 2017, Vol.166, p.210-219

2017

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Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients

Food chemistry, 2022-08, Vol.384, p.132514-132514, Article 132514

2022

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The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients

Food chemistry, 2023-08, Vol.417, p.135845-135845, Article 135845

2023

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Continuous Production of Melamine-Formaldehyde Microcapsules Using a Mesostructured Reactor

Industrial & engineering chemistry research, 2020-10, Vol.59 (41), p.18510-18519

2020

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From sulfite liquor to vanillin: effect of crystallization process on the yield, purity, and polymorphic form of crystals

Separation science and technology, 2024-01, Vol.59 (1), p.87-98

2024

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Corrigendum to “Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients” [Food Chemistry 384 (2022) 132514]

Food chemistry, 2022-11, Vol.395, p.133488-133488, Article 133488

2022

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Adsorption of anionic and cationic dyes into shaped MCM-41

Adsorption : journal of the International Adsorption Society, 2020, Vol.26 (1), p.75-88

2020

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Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode

Food biophysics, 2022-09, Vol.17 (3), p.422-436

2022

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ChannelCOMB Device for Mesostructured Reactors and Networks of Reactors

Chemical engineering & technology, 2023-06, Vol.46 (6), p.1241-1250

2023

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Nanohydroxyapatite (n-HAp) as a pickering stabilizer in oil-in-water (O/W) emulsions: a stability study

Journal of dispersion science and technology, 2022-05, Vol.43 (6), p.814-826

2022

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Continuous production of cellulose acetate microspheres for textile impregnation using a mesostructured reactor

Cellulose (London), 2022-04, Vol.29 (6), p.3595-3612

2022

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Recovery of ergosterol from Agaricus bisporus mushrooms via supercritical fluid extraction: A response surface methodology optimisation

Heliyon, 2024-01, Vol.10 (2), p.e21943, Article e21943

2024

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Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions

Journal of functional foods, 2019-09, Vol.60, p.103427, Article 103427

2019

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Continuous production of hydroxyapatite Pickering emulsions using a mesostructured reactor

Colloids and surfaces. A, Physicochemical and engineering aspects, 2021-05, Vol.616, p.126365, Article 126365

2021

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3D structured photocatalysts for sustainable H2O2 generation from saccharides derivatives

Chemical engineering journal (Lausanne, Switzerland : 1996), 2023-08, Vol.470, p.144066, Article 144066

2023

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Modeling and Simulation of a Packed-bed Reactor for Carrying out the Water-Gas Shift Reaction

International journal of chemical reactor engineering, 2012-01, Vol.10 (1)

2012

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Advancements in conventional and supercritical CO2 extraction of Moringa oleifera bioactives for cosmetic applications: A review

The Journal of supercritical fluids, 2024-12, Vol.214, p.106388, Article 106388

2024

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In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite Pickering emulsions and derived fortified foods

Food science & technology, 2022-01, Vol.154, p.112706, Article 112706

2022

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Screening of Equation-of-State Models for Pure Carbon Dioxide Properties and Binary Mixture (Carbon Dioxide/Water and Carbon Dioxide/Ethanol) Phase Equilibrium

Journal of chemical and engineering data, 2024-10, Vol.69 (10), p.3244-3264

2024

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Experimental and Numerical Characterisation of Two-Phase Flow in NETmix Reactors

Chemical engineering and processing, 2023-12, Vol.194, p.109580, Article 109580

2023

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Spirulina (Arthrospira platensis) protein-rich extract as a natural emulsifier for oil-in-water emulsions: Optimization through a sequential experimental design strategy

Colloids and surfaces. A, Physicochemical and engineering aspects, 2022-09, Vol.648, p.129264, Article 129264

2022

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HaliTeddies: A Vegan Gummy Bear to Inhibit Halitosis Using Carnosic Acid Extracted from Rosemary

U.Porto Journal of Engineering, 2022-09, Vol.8 (5), p.10-18

2022

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Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO2 as Potential Flavouring Additives for Food Applications

Moringa oleifera L. screening: SFE-CO2 optimisation and chemical composition of seed, leaf, and root extracts as potential cosmetic ingredients

Valorization of Vegetable Waste from Leek, Lettuce, and Artichoke to Produce Highly Concentrated Lignocellulose Micro- and Nanofibril Suspensions

Explicit equation for the determination of the overall mass transfer coefficient in a hollow fiber membrane contactor

Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients

The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients

Continuous Production of Melamine-Formaldehyde Microcapsules Using a Mesostructured Reactor

From sulfite liquor to vanillin: effect of crystallization process on the yield, purity, and polymorphic form of crystals

Corrigendum to “Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients” [Food Chemistry 384 (2022) 132514]

Adsorption of anionic and cationic dyes into shaped MCM-41

Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode

ChannelCOMB Device for Mesostructured Reactors and Networks of Reactors

Nanohydroxyapatite (n-HAp) as a pickering stabilizer in oil-in-water (O/W) emulsions: a stability study

Continuous production of cellulose acetate microspheres for textile impregnation using a mesostructured reactor

Recovery of ergosterol from Agaricus bisporus mushrooms via supercritical fluid extraction: A response surface methodology optimisation

Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions

Continuous production of hydroxyapatite Pickering emulsions using a mesostructured reactor

3D structured photocatalysts for sustainable H2O2 generation from saccharides derivatives

Modeling and Simulation of a Packed-bed Reactor for Carrying out the Water-Gas Shift Reaction

Advancements in conventional and supercritical CO2 extraction of Moringa oleifera bioactives for cosmetic applications: A review

In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite Pickering emulsions and derived fortified foods

Screening of Equation-of-State Models for Pure Carbon Dioxide Properties and Binary Mixture (Carbon Dioxide/Water and Carbon Dioxide/Ethanol) Phase Equilibrium

Experimental and Numerical Characterisation of Two-Phase Flow in NETmix Reactors

Spirulina (Arthrospira platensis) protein-rich extract as a natural emulsifier for oil-in-water emulsions: Optimization through a sequential experimental design strategy

HaliTeddies: A Vegan Gummy Bear to Inhibit Halitosis Using Carnosic Acid Extracted from Rosemary

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