Publicacións en colaboración con investigadores/as de Instituto Politécnico de Bragança (21)

2024

  1. Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology

    Foods, Vol. 13, Núm. 10

  2. Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 14, pp. 8748-8755

  3. Strategies to enhance the response of liver cancer to pharmacological treatments

    American journal of physiology. Cell physiology, Vol. 327, Núm. 1, pp. C11-C33

2023

  1. Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

    Foods, Vol. 12, Núm. 23

  2. Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

    Processes, Vol. 11, Núm. 7

  3. Use of the main psychoactive drugs during the COVID-19 pandemic among higher education students

    Revista de Enfermagem Referencia, Vol. 6, Núm. 2

2022

  1. A serosurvey of Mycobacterium avium subsp. paratuberculosis infection of goats in the North of Portugal

    Acta Veterinaria Hungarica, Vol. 70, Núm. 1, pp. 1-8

  2. Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer

    Foods, Vol. 11, Núm. 23

  3. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality

    Biomolecules, Vol. 12, Núm. 10

2021

  1. Consumo de substâncias psicoativas em universitários ...que perceções

    International Journal of Developmental and Educational Psychology: INFAD. Revista de Psicología, Vol. 2, Núm. 1, pp. 193-212

  2. Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom

    International Journal of Gastronomy and Food Science, Vol. 26

  3. Role of honey in advanced wound care

    Molecules, Vol. 26, Núm. 16

  4. Test-retest and minimal detectable change in the assessment of muscle strength and muscle power in upper and lower extremity exercises in 9-to 14-year-old children

    Applied Sciences (Switzerland), Vol. 11, Núm. 5, pp. 1-14

2020

  1. Antibacterial action mechanisms of honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli

    Molecules, Vol. 25, Núm. 5

  2. Comparative insight upon chitosan solution and chitosan nanoparticles application on the phenolic content, antioxidant and antimicrobial activities of individual grape components of Sousão variety

    Antioxidants, Vol. 9, Núm. 2

  3. Evaluation of the phenolic profile of Castanea sativa mill. By-products and their antioxidant and antimicrobial activity against multiresistant bacteria

    Antioxidants, Vol. 9, Núm. 1

  4. High Efficacy of Ozonated Oils on the Removal of Biofilms Produced by Methicillin-Resistant Staphylococcus aureus (MRSA) from Infected Diabetic Foot Ulcers

    Molecules (Basel, Switzerland), Vol. 25, Núm. 16

  5. Honey: Another alternative in the fight against antibiotic-resistant bacteria?

    Antibiotics, Vol. 9, Núm. 11, pp. 1-21

2019

  1. Bioactive Components and Antioxidant and Antibacterial Activities of Different Varieties of Honey: A Screening Prior to Clinical Application

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 2, pp. 688-698

  2. Evaluation of physiological effects induced by manuka honey upon staphylococcus aureus and escherichia coli

    Microorganisms, Vol. 7, Núm. 8