Publications en collaboration avec des chercheurs de Instituto Politécnico de Bragança (14)

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

2022

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

    Foods, Vol. 11, Núm. 23

  2. 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. 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

  2. Role of honey in advanced wound care

    Molecules, Vol. 26, Núm. 16

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

  3. Spanish honeys with quality brand: a multivariate approach to physicochemical parameters, microbiological quality, and floral origin

    Journal of Apicultural Research, Vol. 58, Núm. 1, pp. 92-103