By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

por Conceição, Natália, Albuquerque, Bianca R., Pereira, Carla, Corrêa, Rúbia C. G., Lopes, Camila B., Calhelha, Ricardo C., Alves, Maria José, Barros, Lillian, C. F. R. Ferreira, Isabel
Publicado 2019

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

por Câmara, José S., Albuquerque, Bianca R., Aguiar, Joselin, Corrêa, Rúbia C. G., Gonçalves, João L., Granato, Daniel, Pereira, Jorge A. M., Barros, Lillian, Ferreira, Isabel C. F. R.
Publicado 2020

Valorization of Sicana odorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties

por Albuquerque, Bianca R., Dias, Maria Inês, Pereira, Carla, Petrović, Jovana, Soković, Marina, Calhelha, Ricardo C., Oliveira, M. Beatriz P. P., Ferreira, Isabel C. F. R., Barros, Lillian
Publicado 2021

Insights into the Chemical Composition and In Vitro Bioactive Properties of Mangosteen (Garcinia mangostana L.) Pericarp

por Albuquerque, Bianca R., Dias, Maria Inês, Pinela, José, Calhelha, Ricardo C., Pires, Tânia C. S. P., Alves, Maria José, Corrêa, Rúbia C. G., Ferreira, Isabel C. F. R., Oliveira, Maria Beatriz P. P., Barros, Lillian
Publicado 2023