| Issue Date | Title | Author(s) | Type | Access |
| 2-Apr-2013 | Avaliação da nanotoxicidade de nanopartículas lipidicas aplicadas na formulação de sistemas de libertação controlada | Nunes, Sara; Duarte, Catarina M. M.; Matias, Ana A., et al. | Abstract | Open access |
| 8-Mar-2012 | Bio-based coatings for food processing applications | Cerqueira, Miguel Ângelo Parente Ribeiro; Bourbon, Ana I.; Vicente, A. A. | Abstract | Open access |
| 11-Jun-2011 | Biodegradable composite films based on kappa-carrageenan/locust bean gum blends and clays: Physical and antimicrobial properties | Martins, Joana T.; Bourbon, Ana I.; Pinheiro, Ana Cristina, et al. | Abstract | Open access |
| 21-Oct-2022 | Chapter 9 - Strategies for the reduction of sugar in food products | Gomes, Ana; Bourbon, Ana I.; Peixoto, Ana Rita, et al. | Book part | Restricted access (UMinho) |
| 2-Apr-2012 | Development and characterization of nanohydrogels formed by Lactoferrin-Glycomacropeptide interactions for food applications | Bourbon, Ana I.; Pinheiro, Ana Cristina; Cerqueira, Miguel Ângelo Parente Ribeiro, et al. | Abstract | Open access |
| 8-Oct-2018 | Development of bio-based nanoemulsions to improve physical and chemical stability of omega-3 fatty acids | Bourbon, Ana I.; Pereira, B.; Cerqueira, Miguel Ângelo Parente Ribeiro, et al. | Abstract | Open access |
| 11-Jun-2011 | Development of multilayer nanocapsules through layer-by-layer deposition of chitosan and fucoidan | Pinheiro, Ana Cristina; Bourbon, Ana I.; Cerqueira, Miguel Ângelo Parente Ribeiro, et al. | Abstract | Open access |
| 6-Jul-2017 | Encapsulation of omega-3 fatty acids in bio-based nanoemulsions: physical and chemical characterization | Pereira, B.; Vicente, A. A.; Bourbon, Ana I. | Abstract | Open access |
| 2-Apr-2012 | Nanohydrogels from bovine lactoferrin: a vector for iron in food applications | Santos, S.; Bourbon, Ana I.; Cerqueira, Miguel Ângelo Parente Ribeiro, et al. | Abstract | Open access |
| 25-Sep-2011 | Natural hydrocolloids for nanotechnological applications in foods | Vicente, A. A.; Quintas, Mafalda A. C.; Cerqueira, Miguel A., et al. | Abstract | Open access |
| 6-Jun-2009 | Rheological characterization of xanthan/galactomannans and kappa-carrageenan/galactomannans interactions: Comparison of galactomannans from nontraditional sources with conventional galactomannans | Pinheiro, Ana Cristina; Bourbon, Ana I.; Ribeiro, C., et al. | Abstract | Open access |
| 2009 | Shear and extensional rheology of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica: comparison with guar gum and locust bean gum | Bourbon, Ana I.; Pinheiro, Ana Cristina; Ribeiro, C., et al. | Abstract | Open access |
| 2018 | Structural characterization and release profile of omega-3 fatty-acids encapsulated in nanoemulsions | Nunes, R.; Bourbon, Ana I.; Martins, Joana Teresa Rodrigues, et al. | Abstract | Open access |
| 7-Apr-2022 | Ultrasonication processing for the production of plant-based nanoemulsions | Pereira, Rui. C.; Marques, Arlete Maria Lima; Vieira, Marta V., et al. | Abstract | Open access |
