152 results on '"Gouvinhas, Irene"'
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2. Sulfur-Containing Compounds from Fungi
3. Characterization of Azorean Plant Leaves for Sustainable Valorization and Future Advanced Applications in the Food, Cosmetic, and Pharmaceutical Industries
4. Application of Fourier transform infrared spectroscopy (FTIR) techniques in the mid-IR (MIR) and near-IR (NIR) spectroscopy to determine n-alkane and long-chain alcohol contents in plant species and faecal samples
5. Characterization of bioactive compounds and antioxidant capacity of Portuguese craft beers
6. Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile
7. Assessing the Relationship Between the Phenolic Content and Elemental Composition of Grape (Vitis vinifera L.) Stems
8. Winery By-Products as Source of Bioactive Compounds for Pharmaceutical and Cosmetic Industries
9. Phytochemical and antioxidant analysis of medicinal and food plants towards bioactive food and pharmaceutical resources
10. Honey Therapy in Diabetic Foot Ulcers: A Promising Strategy for Effective Wound Healing
11. Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction
12. Optimization of the Extraction Methodology of Grape Pomace Polyphenols for Food Applications
13. Study on the antineoplastic and toxicological effects of pomegranate (Punica granatum L.) leaf infusion using the K14-HPV16 transgenic mouse model
14. Unveiling the Potential of Unexplored Winery By-Products from the Dão Region: Phenolic Composition, Antioxidants, and Antimicrobial Properties.
15. Evaluation of the Phytochemistry and Biological Activity of Grape (Vitis vinifera L.) Stems: Toward a Sustainable Winery Industry
16. Contributors
17. Prunus lusitanica L. Fruits: A Promising Underexploited Source of Nutrients with Potential Economic Value
18. Assessment of Phenolic Content, Antioxidant and Anti-Aging Activities of Honey from Pittosporum undulatum Vent. Naturalized in the Azores Archipelago (Portugal)
19. Hydropriming and Nutripriming of Bread Wheat Seeds Improved the Flour’s Nutritional Value of the First Unprimed Offspring
20. New grape stems-based liqueur: Physicochemical and phytochemical evaluation
21. Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics
22. Short wavelength Raman spectroscopy applied to the discrimination and characterization of three cultivars of extra virgin olive oils in different maturation stages
23. Development of a Cowpea Immature Pod Purée: An Opportunity for the Elderly to Improve Their Autonomy in Daily Living Activities and Quality of Life
24. Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile
25. Seed Phytochemical Profiling of Three Olive Cultivars, Antioxidant Capacity, Enzymatic Inhibition, and Effects on Human Neuroblastoma Cells (SH-SY5Y)
26. Honey as an Adjuvant in the Treatment of COVID-19 Infection: A Review
27. Effect of Agro-Environmental Factors on the Mineral Content of Olive Oils: Categorization of the Three Major Portuguese Cultivars
28. Pomegranate leaf, as a valuable by-product in food-pharma and nutraceutical industriesf Panama disease
29. Quantification of Chemical Characteristics of Olive Fruit and Oil of cv Cobrançosa in Two Ripening Stages Using MIR Spectroscopy and Chemometrics
30. Beneficial Effects of Broccoli (Brassica oleracea var italica) By-products in Diet-induced Obese Mice
31. Characterization of the phenolic profile of edible flowers as a source of natural antioxidants
32. Phenolic Composition and Antioxidant Activity of Monovarietal and Commercial Portuguese Olive Oils
33. ‘Cobrançosa’ Olive Oil and Drupe: Chemical Composition at Two Ripening Stages
34. Variation of the Polyphenolic Composition and Antioxidant Capacity of Freshly Prepared Pomegranate Leaf Infusions over One-Day Storage
35. Stability analysis of phenolic composition and antioxidant activity of pomegranate (Punica granatum L.) leaf infusion over long time storage
36. Variation of the Polyphenolic Composition and Antioxidant Capacity of Freshly Prepared Pomegranate Leaf Infusions over One-Day Storage and the Effects of its Administration on Mice Physiological Parameters
37. Characterization and Discrimination of Commercial Portuguese Beers Based on Phenolic Composition and Antioxidant Capacity
38. Characterization of phenolic composition and antioxidant activity of pomegranate (Punica granatum L.) leaf infusion over long time storage
39. Effect of Foliar Pre-Harvest Calcium Application on the Mineral and Phytochemical Composition of Olive Oils
40. Drought stress effect on polyphenolic content and antioxidant capacity of cowpea pods and seeds
41. Potential application of grape (Vitis vinifera L.) stem extracts in the cosmetic and pharmaceutical industries: Valorization of a by-product
42. Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread
43. Assessing the Relationship Between the Phenolic Content and Elemental Composition of Grape (Vitis vinifera L.) Stems
44. Recovery of bioactive compounds from white grape (Vitis vinifera L.) stems as potential antimicrobial agents for human health
45. Enhanced phytochemical composition and biological activities of grape (Vitis vinifera L.) Stems growing in low altitude regions
46. Evaluation of phenolic compounds and antioxidant activity of medicinal plants with potential for kidney disease treatment
47. Evaluation of phenolic compounds and antioxidant activity of nine medicinal plant materials
48. Drought stress effect on polyphenolic content and antioxidant capacity of cowpea pods and seeds.
49. Impact of Colletotrichum acutatum Pathogen on Olive Phenylpropanoid Metabolism
50. Monitoring the antioxidant and antimicrobial power of grape (Vitis vinifera L.) stems phenolics over long-term storage
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