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Effect of Storage Conditions on the Volatilome, Biochemical Composition and Quality of Golden Delicious and Red Delicious Apple ( Malus domestica ) Varieties

Molecules (Basel, Switzerland), 2024-06, Vol.29 (13), p.2954

2024

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Linking Variability in Phytochemical Composition with Safety Profile of Thymus carnosus Boiss. Extracts: Effect of Major Compounds and Evaluation of Markers of Oxidative Stress and Cell Death

International journal of molecular sciences, 2024-05, Vol.25 (10), p.5343

2024

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Modulation of Cell Death Pathways for Cellular Protection and Anti-Tumoral Activity: The Role of Thymus spp. Extracts and Their Bioactive Molecules

International journal of molecular sciences, 2023-01, Vol.24 (2), p.1691

2023

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Molecular Characterization of Thymus capitellatus Extracts and Their Antioxidant, Neuroprotective and Anti-Proliferative Activities

International journal of molecular sciences, 2022-12, Vol.23 (23), p.15187

2022

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Authentication of beeswax (Apis mellifera) by high-temperature gas chromatography and chemometric analysis

Food chemistry, 2013-01, Vol.136 (2), p.961-968

2013

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COVID-19 Changes Public Awareness about Food Sustainability and Dietary Patterns: A Google Trends Analysis

Nutrients, 2022-11, Vol.14 (22), p.4898

2022

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Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction

Food chemistry, 2017-07, Vol.227, p.422-431

2017

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Elderberry (Sambucus nigra L.) extracts promote anti-inflammatory and cellular antioxidant activity

Food Chemistry: X, 2022-10, Vol.15, p.100437-100437, Article 100437

2022

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Combining zeolites with early-maturing annual legume cover crops in rainfed orchards: effects on yield, fatty acid composition and polyphenolic profile of olives and olive oil

Molecules (Basel, Switzerland), 2023-03, Vol.28 (6), p.2545

2023

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Polyphenolic compounds, antioxidant activity and l-phenylalanine ammonia-lyase activity during ripening of olive cv. “Cobrançosa” under different irrigation regimes

Food research international, 2013-04, Vol.51 (1), p.412-421

2013

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Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines

Molecules (Basel, Switzerland), 2022-07, Vol.27 (14), p.4614

2022

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Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries

Foods, 2024-04, Vol.13 (8), p.1187

2024

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Melanoidins from Coffee Infusions. Fractionation, Chemical Characterization, and Effect of the Degree of Roast

Journal of agricultural and food chemistry, 2007-05, Vol.55 (10), p.3967-3977

2007

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Natural Products as Dietary Agents for the Prevention and Mitigation of Oxidative Damage and Inflammation in the Intestinal Barrier

Antioxidants, 2024-01, Vol.13 (1), p.65

2024

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Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

2021

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Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid

Foods, 2024-08, Vol.13 (17), p.2734

2024

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Winemaking: Advanced Technology and Flavor Research

Foods, 2024-06, Vol.13 (12), p.1937

2024

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Assessment of the Methodology That Is Used to Determine the Nutritional Sustainability of the Mediterranean Diet-A Scoping Review

Frontiers in nutrition (Lausanne), 2021-12, Vol.8, p.772133-772133

2021

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Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)

Molecules (Basel, Switzerland), 2020-12, Vol.25 (24), p.6008

2020

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Thymus zygis subsp. zygis an endemic portuguese plant: phytochemical profiling, antioxidant, anti-proliferative and anti-inflammatory activities

Antioxidants, 2020-06, Vol.9 (6), p.482

2020

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White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview

Beverages (Basel), 2020-03, Vol.6 (1), p.1-28

2020

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Agaricus bisporus By-Products as a Source of Chitin-Glucan Complex Enriched Dietary Fibre with Potential Bioactivity

Applied sciences, 2020-04, Vol.10 (7), p.2232

2020

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Elderberry (Sambucus nigra L.) by-products a source of anthocyanins and antioxidant polyphenols

Industrial crops and products, 2017-01, Vol.95, p.227-234

2017

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Two- and Three-Dimensional Spectrofluorimetric Qualitative Analysis of Selected Vegetable Oils for Biomedical Applications

Molecules (Basel, Switzerland), 2020-11, Vol.25 (23), p.5608

2020

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Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines

Foods, 2024-06, Vol.13 (12), p.1880

2024

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Effect of Storage Conditions on the Volatilome, Biochemical Composition and Quality of Golden Delicious and Red Delicious Apple ( Malus domestica ) Varieties

Linking Variability in Phytochemical Composition with Safety Profile of Thymus carnosus Boiss. Extracts: Effect of Major Compounds and Evaluation of Markers of Oxidative Stress and Cell Death

Modulation of Cell Death Pathways for Cellular Protection and Anti-Tumoral Activity: The Role of Thymus spp. Extracts and Their Bioactive Molecules

Molecular Characterization of Thymus capitellatus Extracts and Their Antioxidant, Neuroprotective and Anti-Proliferative Activities

Authentication of beeswax (Apis mellifera) by high-temperature gas chromatography and chemometric analysis

COVID-19 Changes Public Awareness about Food Sustainability and Dietary Patterns: A Google Trends Analysis

Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction

Elderberry (Sambucus nigra L.) extracts promote anti-inflammatory and cellular antioxidant activity

Combining zeolites with early-maturing annual legume cover crops in rainfed orchards: effects on yield, fatty acid composition and polyphenolic profile of olives and olive oil

Polyphenolic compounds, antioxidant activity and l-phenylalanine ammonia-lyase activity during ripening of olive cv. “Cobrançosa” under different irrigation regimes

Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines

Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries

Melanoidins from Coffee Infusions. Fractionation, Chemical Characterization, and Effect of the Degree of Roast

Natural Products as Dietary Agents for the Prevention and Mitigation of Oxidative Damage and Inflammation in the Intestinal Barrier

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid

Winemaking: Advanced Technology and Flavor Research

Assessment of the Methodology That Is Used to Determine the Nutritional Sustainability of the Mediterranean Diet-A Scoping Review

Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)

Thymus zygis subsp. zygis an endemic portuguese plant: phytochemical profiling, antioxidant, anti-proliferative and anti-inflammatory activities

White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview

Agaricus bisporus By-Products as a Source of Chitin-Glucan Complex Enriched Dietary Fibre with Potential Bioactivity

Elderberry (Sambucus nigra L.) by-products a source of anthocyanins and antioxidant polyphenols

Two- and Three-Dimensional Spectrofluorimetric Qualitative Analysis of Selected Vegetable Oils for Biomedical Applications

Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines

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