Publicacións nas que colabora con Maria Manuela Estevez Pintado (15)

2018

  1. HPLC-DAD, ESI–MS/MS, and NMR of Lycopene Isolated From P. guajava L. and Its Biotechnological Applications

    European Journal of Lipid Science and Technology, Vol. 120, Núm. 3

2017

  1. Chitosan-based silver nanoparticles: A study of the antibacterial, antileishmanial and cytotoxic effects

    Journal of Bioactive and Compatible Polymers, Vol. 32, Núm. 4, pp. 397-410

2016

  1. Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction

    Food Control, Vol. 59, pp. 94-98

  2. Fermentation of bioactive solid lipid nanoparticles by human gut microflora

    Food and Function, Vol. 7, Núm. 1, pp. 516-529

  3. Influence of the addition of: Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese

    Food and Function, Vol. 7, Núm. 10, pp. 4356-4371

  4. Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid region

    Food Research International, Vol. 84, pp. 61-68

  5. Safety profile of solid lipid nanoparticles loaded with rosmarinic acid for oral use: In vitro and animal approaches

    International Journal of Nanomedicine, Vol. 11, pp. 3621-3640

  6. Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region

    LWT - Food Science and Technology, Vol. 65, pp. 645-651

  7. Synthesis, optimization and structural characterization of a chitosan-glucose derivative obtained by the Maillard reaction

    Carbohydrate Polymers, Vol. 137, pp. 382-389

2015

  1. Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiota

    Journal of Functional Foods, Vol. 19, pp. 545-553

  2. Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

    Food Research International, Vol. 78, pp. 169-176

  3. Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

    Food Research International, Vol. 76, pp. 828-838

  4. In vitro assessment of the prebiotic potential of Aloe vera mucilage and its impact on the human microbiota

    Food and Function, Vol. 6, Núm. 2, pp. 525-531

  5. In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability

    Journal of Functional Foods, Vol. 19, pp. 617-628

2014

  1. Effects of hemicellulose-derived saccharides on behavior of Lactobacilli under simulated gastrointestinal conditions

    Food Research International, Vol. 64, pp. 880-888