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A New Age for Quercus spp. Fruits: Review on Nutritional and Phytochemical Composition and Related Biological Activities of Acorns

Comprehensive reviews in food science and food safety, 2016-11, Vol.15 (6), p.947-981

2016

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Potential of Portuguese Viticulture By-Products as Natural Resources of Bioactive Compounds—Antioxidant and Antimicrobial Activities

Applied sciences, 2024-07, Vol.14 (14), p.6278

2024

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Bioactive Compounds and Scavenging Capacity of Adansonia digitata L. (Baobab Fruit) Pulp Extracts against ROS and RNS of Physiological Relevance

Applied sciences, 2024-04, Vol.14 (8), p.3408

2024

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Hardy kiwifruit leaves (Actinidia arguta): An extraordinary source of value-added compounds for food industry

Food chemistry, 2018-09, Vol.259, p.113-121

2018

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Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product

Food chemistry, 2018-11, Vol.267, p.28-35

2018

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Multi-frequency multimode modulated technology as a clean, fast, and sustainable process to recover antioxidants from a coffee by-product

Journal of cleaner production, 2017-12, Vol.168, p.14-21

2017

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Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits

Food science & technology, 2014-01, Vol.55 (1), p.197-202

2014

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Organic versus conventional tomatoes: Influence on physicochemical parameters, bioactive compounds and sensorial attributes

Food and chemical toxicology, 2014-05, Vol.67, p.139-144

2014

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Phenolic profiles of Portuguese olive fruits ( Olea europaea L.): Influences of cultivar and geographical origin

Food chemistry, 2005-03, Vol.89 (4), p.561-568

2005

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Angolan Cymbopogon citratus used for therapeutic benefits: Nutritional composition and influence of solvents in phytochemicals content and antioxidant activity of leaf extracts

Food and chemical toxicology, 2013-10, Vol.60, p.413-418

2013

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Improving bioactive compounds extractability of Amorphophallus paeoniifolius (Dennst.) Nicolson

Industrial crops and products, 2016-01, Vol.79, p.180-187

2016

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Monomeric and oligomeric flavan-3-ols and antioxidant activity of leaves from different Laurus sp

Food & function, 2015-06, Vol.6 (6), p.1944-1949

2015

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Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet

Food & function, 2015-04, Vol.6 (4), p.1157-1163

2015

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Pre-meal tomato (Lycopersicon esculentum) intake can have anti-obesity effects in young women?

International journal of food sciences and nutrition, 2014-12, Vol.65 (8), p.1019-1026

2014

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Physicochemical Parameters, Phytochemical Composition and Antioxidant Activity of the Algarvian Avocado (Persea americana Mill.)

Journal of agricultural science (Toronto), 2013-11, Vol.5 (12)

2013

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Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process

Industrial crops and products, 2014-02, Vol.53, p.350-357

2014

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Influence of the Storage Conditions on the Physicochemical Properties, Antioxidant Activity and Microbial Flora of Different Tomato (Lycopersicon esculentum L.) Cultivars

Journal of agricultural science (Toronto), 2013-02, Vol.5 (2), p.118-118

2013

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Evaluation of Antioxidant and Antimicrobial Properties of the Angolan Cymbopogon Citratus Essential Oil With a View to Its Utilization as Food Biopreservative

Journal of agricultural science (Toronto), 2013-07, Vol.5 (7), p.36-36

2013

Volltextzugriff (PDF)

Bioactive Compounds and Scavenging Capacity of IAdansonia digitata/I L. Pulp Extracts against ROS and RNS of Physiological Relevance

Applied sciences, 2024-04, Vol.14 (8)

2024

Volltextzugriff (PDF)

How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies

Food science & technology, 2016-01, Vol.65, p.70-78

2016

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DEVELOPMENT AND EVALUATION OF AN HPLC/DAD METHOD FOR THE ANALYSIS OF PHENOLIC COMPOUNDS FROM OLIVE FRUITS

Journal of liquid chromatography & related technologies, 2002-01, Vol.25 (1), p.151-160

2002

Volltextzugriff (PDF)

Natural Pigments and Colorants in Foods and Beverages

Polyphenols - Properties, Recovery, and Applications, 2018, p.1-1

Galanakis Charis M

2018

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Comparison Between the Phytochemical and Antioxidant Properties of Plants Used in Plant Infusions for Medicinal Purposes

Journal of agricultural science (Toronto), 2013-10, Vol.5 (11)

2013

Volltextzugriff (PDF)

Utilisation of Bioactive Compounds from Agricultural and Food Production Waste

Vuong, Quan V

1, 2017

Volltextzugriff (PDF)

State of the art in coffee processing by-products

Handbook of Coffee Processing By-Products, 2017

2017

Volltextzugriff (PDF)

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A New Age for Quercus spp. Fruits: Review on Nutritional and Phytochemical Composition and Related Biological Activities of Acorns

Potential of Portuguese Viticulture By-Products as Natural Resources of Bioactive Compounds—Antioxidant and Antimicrobial Activities

Bioactive Compounds and Scavenging Capacity of Adansonia digitata L. (Baobab Fruit) Pulp Extracts against ROS and RNS of Physiological Relevance

Hardy kiwifruit leaves (Actinidia arguta): An extraordinary source of value-added compounds for food industry

Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product

Multi-frequency multimode modulated technology as a clean, fast, and sustainable process to recover antioxidants from a coffee by-product

Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits

Organic versus conventional tomatoes: Influence on physicochemical parameters, bioactive compounds and sensorial attributes

Phenolic profiles of Portuguese olive fruits ( Olea europaea L.): Influences of cultivar and geographical origin

Angolan Cymbopogon citratus used for therapeutic benefits: Nutritional composition and influence of solvents in phytochemicals content and antioxidant activity of leaf extracts

Improving bioactive compounds extractability of Amorphophallus paeoniifolius (Dennst.) Nicolson

Monomeric and oligomeric flavan-3-ols and antioxidant activity of leaves from different Laurus sp

Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet

Pre-meal tomato (Lycopersicon esculentum) intake can have anti-obesity effects in young women?

Physicochemical Parameters, Phytochemical Composition and Antioxidant Activity of the Algarvian Avocado (Persea americana Mill.)

Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process

Influence of the Storage Conditions on the Physicochemical Properties, Antioxidant Activity and Microbial Flora of Different Tomato (Lycopersicon esculentum L.) Cultivars

Evaluation of Antioxidant and Antimicrobial Properties of the Angolan Cymbopogon Citratus Essential Oil With a View to Its Utilization as Food Biopreservative

Bioactive Compounds and Scavenging Capacity of IAdansonia digitata/I L. Pulp Extracts against ROS and RNS of Physiological Relevance

How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies

DEVELOPMENT AND EVALUATION OF AN HPLC/DAD METHOD FOR THE ANALYSIS OF PHENOLIC COMPOUNDS FROM OLIVE FRUITS

Natural Pigments and Colorants in Foods and Beverages

Comparison Between the Phytochemical and Antioxidant Properties of Plants Used in Plant Infusions for Medicinal Purposes

Utilisation of Bioactive Compounds from Agricultural and Food Production Waste

State of the art in coffee processing by-products

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