| Data | Título | Autor(es) | Tipo | Acesso |
| 30-Jul-2022 | Impact of circular brewer's spent grain flour after in vitro gastrointestinal digestion on human gut microbiota | Lopes, Maria Teresa; Catarino, Marcelo D.; Vilas-Boas, Ana A., et al. | Artigo | Acesso aberto |
| 7-Mar-2021 | In vitro gastrointestinal digestion impact on the bioaccessibility and antioxidant capacity of bioactive compounds from tomato flours obtained after conventional and ohmic heating extraction | Coelho, Marta C.; Ribeiro, Tânia B.; Oliveira, Carla, et al. | Artigo | Acesso aberto |
| Mai-2021 | Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion | Ribeiro, Tânia B.; Lopes, Maria Teresa; Morais, Pilar, et al. | Artigo | Acesso aberto |
| 2020 | Integral valorization of pineapple (Ananas comosus l.) by-products through a green chemistry approach towards added value ingredients | Campos, Débora A.; Ribeiro, Tânia B.; Teixeira, J. A., et al. | Artigo | Acesso aberto |
| Mar-2020 | Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits | Ribeiro, Tânia B.; Oliveira, Ana; Campos, Débora, et al. | Artigo | Acesso restrito UMinho |
| Abr-2021 | Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre | Ribeiro, Tânia B.; Campos, Débora; Oliveira, Ana, et al. | Artigo | Acesso aberto |
| 2020 | Total and sustainable valorisation of olive pomace using a fractionation approach | Ribeiro, Tânia B.; Oliveira, Ana L.; Costa, Cristina, et al. | Artigo | Acesso aberto |
