Publicacións en colaboración con investigadores/as de Universidade Do Porto (17)

2024

  1. Citrus by-products: A dual assessment of antioxidant properties and food contaminants towards circular economy

    Innovative Food Science and Emerging Technologies, Vol. 95

  2. Potential of fruit seeds: Exploring bioactives and ensuring food safety for sustainable management of food waste

    Food Chemistry: X, Vol. 23

  3. Recovering functional and bioactive compounds from date palm by-products and their application as multi-functional ingredients in food

    Sustainable Chemistry and Pharmacy, Vol. 38

2023

  1. By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds

    Trends in Food Science and Technology, Vol. 131, pp. 220-243

  2. LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat

    Foods, Vol. 12, Núm. 13

  3. Towards the Sustainable Exploitation of Salt-Tolerant Plants: Nutritional Characterisation, Phenolics Composition, and Potential Contaminants Analysis of Salicornia ramosissima and Sarcocornia perennis alpini

    Molecules (Basel, Switzerland), Vol. 28, Núm. 6

2022

  1. Development of active films utilizing antioxidant compounds obtained from tomato and lemon by-products for use in food packaging

    Food Control, Vol. 140

  2. Industrial By-Products as Raw Materials for Active Films: The Approach of the ValICET Project

    Conference Proceedings - 23rd IAPRI World Conference on Packaging, IAPRI Bangkok 2022

  3. Releasing Active Food Packaging: Can Natural Extracts be a Safety Concern?

    Conference Proceedings - 23rd IAPRI World Conference on Packaging, IAPRI Bangkok 2022

2021

  1. Green tea extract and nanocellulose embedded into polylactic acid film: Properties and efficiency on retarding the lipid oxidation of a model fatty food

    Food Packaging and Shelf Life, Vol. 27

  2. Industrial fruits by-products and their antioxidant profile: Can they be exploited for industrial food applications?

    Foods, Vol. 10, Núm. 2

2020

  1. HPLC with fluorescence detection for determination of bisphenol a in canned vegetables: Optimization, validation and application to samples from portuguese and Spanish markets

    Coatings, Vol. 10, Núm. 7

  2. Industrial multi-fruits juices by-products: total antioxidant capacity and phenolics profile by LC–MS/MS to ascertain their reuse potential

    European Food Research and Technology, Vol. 246, Núm. 11, pp. 2271-2282

2019

  1. Bisphenol A in food as a result of its migration from food packaging

    Trends in Food Science and Technology, Vol. 91, pp. 33-65

  2. Development and characterization of novel composite glycerol-plasticized films based on sodium caseinate and lipid fraction of tomato pomace by-product

    International Journal of Biological Macromolecules, Vol. 139, pp. 128-138

2017

  1. Aloe vera: Ancient knowledge with new frontiers

    Trends in Food Science and Technology, Vol. 61, pp. 94-102

2016

  1. Packaging: A noteworthy feature in food safety

    Food Toxicology (CRC Press), pp. 461-489