Total results: 50
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Roriz C.L.,Carocho M.,Alves M.J.,Rodrigues P.,Morales P.,Ferreira I.C.F.R.,Heleno S.A.,Barros L.
Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food productsFood and Function, 14, 8775-8784, 2023
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Brandão A.S.,Caleja C.,Dias M.I.,Ben Salha A.,Rezouga F.,Rodrigues P.,Ferreira I.C.F.R.,Barros L.,Santos J.M.R.C.A.
Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profileseFood, 4, , 2023
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Castillo A.,Finimundy T.C.,Heleno S.A.,Rodrigues P.,Fernandes F.A.,Pereira S.,Lores M.,Barros L.,Garcia-Jares C.
The generally recognized as safe (GRAS) microalgae Haematococcus pluvialis (wet) as a multifunctional additive for coloring and improving the organoleptic and functional properties of foodsFood and Function, 14, 6023-6035, 2023
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Ertosun S.,Falcão S.I.,Aylanc V.,Tomás A.,Russo-Almeida P.,Rodrigues P.,Vilas-Boas M.
The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of breadJournal of Food Measurement and Characterization, , 2023
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Fernandes L.,Graeff F.,Jelassi A.,Sulyok M.,Garcia C.,Rodrigues N.,Pereira J.A.,Bento A.,Kanoun A.,Rodrigues P.,Pereira E.L.,Ramalhosa E.
Effect of relative humidity on the quality and safety of peeled almond kernels (Prunus dulcis Mill.) during simulated maritime transport/storageJournal of Food Science, 87, 5363-5374, 2022
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De Carli C.,Aylanc V.,Mouffok K.M.,Santamaria-Echart A.,Barreiro F.,Tomás A.,Pereira C.,Rodrigues P.,Vilas-Boas M.,Falcão S.I.
Production of chitosan-based biodegradable active films using bio-waste enriched with polyphenol propolis extract envisaging food packaging applicationsInternational Journal of Biological Macromolecules, 213, 486-497, 2022
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Fernandes F.A.,Pedrosa M.C.,Ueda J.M.,Ferreira E.,Rodrigues P.,Heleno S.A.,Carocho M.,Prieto M.A.,Ferreira I.C.F.R.,Barros L.
Improving the physicochemical properties of a traditional Portuguese cake - “económicos” with chestnut flourFood and Function, 13, 8243-8253, 2022
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Derbassi N.,C. Pedrosa M.,Heleno S.,Fernandes F.,Dias M.I.,Calhelha R.C.,Rodrigues P.,Carocho M.,Ferreira I.C.F.R.,Barros L.
Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheeseFood and Function, , 2022
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Vega E.N.,Molina A.K.,Pereira C.,Dias M.I.,Heleno S.A.,Rodrigues P.,Fernandes I.P.,Barreiro M.F.,Stojković D.,Soković M.,Carocho M.,Barreira J.C.M.,Ferreira I.C.F.R.,Barros L.
Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternativePlants, 10, , 2021
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Silva L.C.,de Souza Lago H.,Rocha M.O.T.,de Oliveira V.S.,Laureano-Melo R.,Stutz E.T.G.,de Paula B.P.,Martins J.F.P.,Luchese R.H.,Guerra A.F.,Rodrigues P.
Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster MiceProbiotics and Antimicrobial Proteins, 13, 698-708, 2021
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Oliveira W.A.,Rodrigues A.R.P.,Oliveira F.A.,Oliveira V.S.,Laureano-Melo R.,Stutz E.T.G.,Lemos Junior W.J.F.,Paula B.P.,Esmerino E.A.,Corich V.,Giacomini A.,Rodrigues P.,Luchese R.H.,Guerra A.F.
Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strainMeat Science, 174, , 2021
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Ueda J.M.,Pedrosa M.C.,Fernandes F.A.,Rodrigues P.,Melgar B.,Dias M.I.,Pinela J.,Calhelha R.C.,Ivanov M.,Soković M.,Heleno S.A.,Carocho M.,Ineu R.P.,Ferreira I.C.F.R.,Barros L.
Promising preserving agents from sage and basil: A case study with yogurtsFoods, 10, , 2021
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Vasconcelos R.A.M.,Kalschne D.L.,Wochner K.F.,Moreira M.C.C.,Becker-Algeri T.A.,Centenaro A.I.,Colla E.,Rodrigues P.C.A.,Drunkler D.A.
Feasibility of L. Plantarum and prebiotics on aflatoxin b1 detoxification in cow milkFood Science and Technology (Brazil), 41, 627-632, 2021
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Silva L.C.,Schmidt G.B.,Alves L.G.O.,Oliveira V.S.,Laureano-Melo R.,Stutz E.,Martins J.F.P.,Paula B.P.,Luchese R.H.,Guerra A.F.,Rodrigues P.
Use of probiotic strains to produce beers by axenic or semi-separated co-culture systemFood and Bioproducts Processing, 124, 408-418, 2020
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Roriz C.L.,Heleno S.A.,Carocho M.,Rodrigues P.,Pinela J.,Dias M.I.,Fernandes I.P.,Barreiro M.F.,Morales P.,Barros L.,Ferreira I.C.F.R.
Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agentsFood Chemistry, 329, , 2020
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Carocho M.,Morales P.,Ciudad-Mulero M.,Fernández-Ruiz V.,Ferreira E.,Heleno S.,Rodrigues P.,Barros L.,Ferreira I.C.F.R.
Comparison of different bread types: Chemical and physical parametersFood Chemistry, 310, , 2020
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Fernandes F.A.,Carocho M.,Heleno S.A.,Rodrigues P.,Dias M.I.,Pinela J.,Prieto M.A.,Simal-Gandara J.,Barros L.,Ferreira I.C.F.R.
Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescensAntioxidants, 9, , 2020
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Molina A.K.,Vega E.N.,Pereira C.,Dias M.I.,Heleno S.A.,Rodrigues P.,Fernandes I.P.,Barreiro M.F.,Kostić M.,Soković M.,Barreira J.C.M.,Barros L.,Ferreira I.C.F.R.
Promising antioxidant and antimicrobial food colourants from Lonicera caerulea L. var. KamtschaticaAntioxidants, 8, , 2019
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Rodrigues P.,Venâncio A.
Biological TechniquesFood Chemistry, Function and Analysis, 2018-January, 314-336, 2018
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Cadavez V.,Gonzales-Barron U.,Pires P.,Fernandes E.,Pereira A.P.,Gomes A.,Araújo J.P.,Lopes-da-Silva F.,Rodrigues P.,Fernandes C.,Saavedra M.J.,Butler F.,Dias T.
An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausageLWT, 72, 107-116, 2016
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