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DataTítuloAutor(es)TipoAcesso
Mar-2021Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effectsRibeiro, Tânia Bragança; Costa, Célia Maria; Lopes, Maria Teresa, et al.ArtigoAcesso aberto
21-Mar-2023Production of bioactive protein-enriched hydrolysates from fish by-products using autohydrolysisMarques, Bianca; Ribeiro, Tânia; Pintado, Manuela, et al.Resumo em ata de conferência Acesso aberto
25-Set-2017Production of natural nano-gel from pineapple polysaccharides complexes for controlled release of bioactive compoundsCampos, Débora A.; Pastrana, Lorenzo M.; Teixeira, J. A., et al.Resumo em ata de conferência Acesso aberto
Mar-2020Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefitsRibeiro, Tânia B.; Oliveira, Ana; Campos, Débora, et al.ArtigoAcesso restrito UMinho
2024Solubilization and hydrolysis of porcine coagulated blood protein using sub-critical solvent extractionMarques, Bianca; Nunes, Rafaela; Araújo-Rodrigues, Helena, et al.ArtigoAcesso aberto
21-Out-2022Strategies for the reduction of sugar in food productsGomes, Ana; Bourbon, Ana I.; Peixoto, Ana Rita, et al.Capítulo de livroAcesso restrito UMinho
Abr-2021Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibreRibeiro, Tânia B.; Campos, Débora; Oliveira, Ana, et al.ArtigoAcesso aberto
2023Synthesis of thermoset elastomer from microbial oil derived from the fermentation of sugarcaneCapeto, Ana Paula; Uribe, Braian Esneider Buitrago; Pintado, Manuela, et al.ArtigoAcesso restrito UMinho
15-Fev-2023Tomato processing by-products valorisation through ohmic heating approachCoelho, Marta C.; Ghalamara, Soudabeh; Campos, Débora, et al.ArtigoAcesso aberto
2020Total and sustainable valorisation of olive pomace using a fractionation approachRibeiro, Tânia B.; Oliveira, Ana L.; Costa, Cristina, et al.ArtigoAcesso aberto
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