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Issue DateTitleAuthor(s)TypeAccess
13-Nov-2020Aloe vera as a source of antioxidant phenolic compoundsCuvas, Ruth; Ferreira-Santos, P.; Cruz-Hernandez, M., et al.AbstractOpen access
8-Apr-2022Bioaccessibility and bioactivity of Aloe vera juice fermented with probiotics: effect of in vitro gastrointestinal digestionCuvas-Limon, Ruth; Santos, Pedro Miguel Ferreira; Cruz, Mario, et al.AbstractOpen access
Aug-2022Detoxification of ochratoxin A and zearalenone by Pleurotus ostreatus during in vitro gastrointestinal digestionNobre, Clarisse; Colunga, Alondra; Losoya, Carolina, et al.ArticleRestricted access (UMinho)
2020Edible mushrooms as a novel protein source for functional foodsGonzalez, Abigail; Cruz, Mario; Losoya, Carolina, et al.ArticleRestricted access (UMinho)
14-Dec-2022Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juicesCuvas, Ruth; Santos, Pedro Miguel Ferreira; Cruz, Mario, et al.ArticleOpen access
5-Dec-2019Effect of Pleurotus ostreatus powder on the nutritional characteristics of breadLosoya, Carolina; Cruz-Hernandez, M.; Colunga, Alondra, et al.AbstractOpen access
Jun-2021Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroomGonzález, Abigail; Gonçalves, Clarisse Salomé Nobre; Simões, Lívia S, et al.ArticleOpen access
12-Apr-2022Novel bio-functional Aloe vera beverages fermented by probiotic Enterococcus faecium and Lactobacillus lactisCuvas, Ruth; Santos, Pedro Miguel Ferreira; Cruz, Mario, et al.ArticleOpen access
5-Dec-2019Production of a protein hydrolysate of Pleurotus ostreatus mushroomColunga, Alondra; Cruz-Hernandez, M.; Losoya, Carolina, et al.AbstractOpen access
2021Spontaneously fermented traditional beverages as a source of bioactive compounds: an overviewCuvas, Ruth; Nobre, Clarisse; Cruz, Mario, et al.ArticleOpen access