Bio
We haven't found any bio for you yet.
Researcher Links
Loading links...
Publications by Type
Loading publications…
The last 5 uploaded publications
Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies
Gonzalo Astray, Bianca R. Albuquerque, Miguel A. Prieto, Jesus Simal Gandara, Isabel C.F.R. Ferreira, Lillian Barros (2020). Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies. , 333, DOI: https://doi.org/10.1016/j.foodchem.2020.127460.
Article95 days agoCould fruits be a reliable source of food colorants? Pros and cons of these natural additives
Bianca R. Albuquerque, M. Beatriz P.P. Oliveira, Lillian Barros, Isabel Cristina Fernandes Rodrigues Ferreira (2020). Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. , 61(5), DOI: https://doi.org/10.1080/10408398.2020.1746904.
Article39 days agoAnthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product
Bianca R. Albuquerque, José Pinela, Lillian Barros, M. Beatriz P.P. Oliveira, Isabel Cristina Fernandes Rodrigues Ferreira (2020). Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product. , 316, DOI: https://doi.org/10.1016/j.foodchem.2020.126364.
Article39 days agoFood Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study
José S. Câmara, Bianca R. Albuquerque, Joselin Aguiar, Rúbia Carvalho Gomes Corrêa, João Gonçalves, Daniel Granato, Jorge A. M. Pereira, Lillian Barros, Isabel Cristina Fernandes Rodrigues Ferreira (2020). Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study. , 10(1), DOI: https://doi.org/10.3390/foods10010037.
Article39 days agoJabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties
Bianca R. Albuquerque, Carla Pereira, Ricardo C. Calhelha, Maria José Alves, Rui M.V. Abreu, Lillian Barros, M. Beatriz P.P. Oliveira, Isabel Cristina Fernandes Rodrigues Ferreira (2019). Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties. , 309, DOI: https://doi.org/10.1016/j.foodchem.2019.125735.
Article39 days ago