CERNAS

Research Center
for Natural Resources,
Envioronment and Society

Food Science & Engineering

Lara Campos, Luana Seixas, Marta H. F. Henriques, António M. PeresAna C. A. VelosoSwarup Roy
Pomegranate Peels and Seeds as a Source of Phenolic Compounds: Effect of Cultivar, By-Product, and Extraction Solvent(2022)
International Journal of Food Science
DOI: 10.1155/2022/9189575

Lara Campos, Luana Seixas, Susana Dias, António Manuel PeresAna CA VelosoHenriques MHF
Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products(2022)
Foods
DOI: 10.3390/foods11070992

Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits(2022)
Foods, 11, 11, 1561
DOI: 10.3390/foods11111561

Sandrine Da Ressurreição, Sónia Pedreiro, Maria Teresa Batista, Artur Figueirinha
Effect of Phenolic Compounds from Cymbopogon citratus (DC) Stapf. Leaves on Micellar Solubility of Cholesterol(2022)
Molecules
DOI: 10.3390/molecules27217338

Interaction between farming type, nutrient uptake and plant material in strawberry tree fruit production and quality(2022)
Acta Horticulturae, , 1333, 275--284
DOI: 10.17660/actahortic.2022.1333.36

Tiago Madeira, Catarina Marçal, Susana M. Cardoso, Licínio M. Gando-FerreiraRui Costa
Ultrafiltration of Fucus vesiculosus Extracts Under Different Operating Conditions(2022)
Waste and Biomass Valorization
DOI: 10.1007/s12649-022-01807-9

Nuno Ribeiro, Rui Costa, Olga M. C. C. Ameixa,
The Influence of Non-Optimal Rearing Conditions and Substrates on the Performance of the Black Soldier Fly (Hermetia illucens)(2022)
Insects
DOI: 10.3390/insects13070639

Miguel Lima, Rui Costa, Ivo Rodrigues, Jorge LameirasGoreti Botelho
A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues(2022)
Foods
DOI: 10.3390/foods11142053

Ana Ramalho Ribeiro, Tiago Madeira, Goreti Botelho, Diana MartinsRicardo M. FerreiraArtur M. S. SilvaSusana M. CardosoRui Costa
Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits(2022)
Foods, 11, 11, 1561
DOI: 10.3390/foods11111561

Rui COSTA, Verónica PEDROSO, Tiago MADEIRA, João GÂNDARA
Water uptake kinetics in soaking of grass pea(2022)
Food Science and Technology, 42
DOI: 10.1590/fst.24320

Lara Campos, Luana Seixas, Marta H. F. Henriques, António M. PeresAna C. A. VelosoSwarup Roy
Pomegranate Peels and Seeds as a Source of Phenolic Compounds: Effect of Cultivar, By-Product, and Extraction Solvent(2022)
International Journal of Food Science
DOI: 10.1155/2022/9189575

Rachel Cordeiro, Marta Henriques, João C. Silva, Filipe AntunesNuno AlvesCarla Moura
Corncob Cellulose Scaffolds: A New Sustainable Temporary Implant for Cartilage Replacement(2022)
Journal of Functional Biomaterials
DOI: 10.3390/jfb13020063

Lara Campos, Luana Seixas, Susana Dias, António M. PeresAna C. A. VelosoMarta Henriques
Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products(2022)
Foods, 11, 7, 992
DOI: 10.3390/foods11070992

Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products(2022)
Foods, 11, 7, 992
DOI: 10.3390/foods11070992

Effects of Grazing Indigenous Laying Hens on Soil Properties: Benefits and Challenges to Achieving Soil Fertility(2022)
Sustainability, 14, 6, 3407
DOI: 10.3390/su14063407

Miguel Lima, Rui Costa, Ivo Rodrigues, Jorge LameirasGoreti Botelho
A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues(2022)
Foods
DOI: 10.3390/foods11142053

Miguel Lima, Rui Costa, Ivo Rodrigues, Jorge LameirasGoreti Botelho
A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues(2022)
Foods
DOI: 10.3390/foods11142053

M. Margarida Baleiras-Couto, Ilda Caldeira, Filomena Gomes, Goreti BotelhoFilomena L. Duarte
Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates(2022)
Foods, 11, 13, 1916
DOI: 10.3390/foods11131916

Ana Ramalho Ribeiro, Tiago Madeira, Goreti Botelho, Diana MartinsRicardo M. FerreiraArtur M. S. SilvaSusana M. CardosoRui Costa
Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits(2022)
Foods
DOI: 10.3390/foods11111561

Laura Ferreira, Ana Borges, David Gomes, Susana DiasCarlos PereiraMarta Henriques
Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk(2022)
Journal of Food Processing and Preservation
DOI: 10.1111/jfpp.14867

Food Science & Engineering
Food Science & Engineering