Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product von Costa, Anabela S.G., Alves, Rita C., Vinha, Ana F., Costa, Elísio, Costa, Catarina S.G., Nunes, M. Antónia, Almeida, Agostinho A., Santos-Silva, Alice, Oliveira, M. Beatriz P.P.

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Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components von Antónia Nunes, M., Costa, Anabela S.G., Bessada, Sílvia, Santos, Joana, Puga, Helder, Alves, Rita C., Freitas, Vitor, Oliveira, M. Beatriz P.P.

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Organic versus conventional tomatoes: Influence on physicochemical parameters, bioactive compounds and sensorial attributes von Vinha, Ana F., Barreira, Sérgio V.P., Costa, Anabela S.G., Alves, Rita C., Oliveira, M. Beatriz P.P.

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A New Age for Quercus spp. Fruits: Review on Nutritional and Phytochemical Composition and Related Biological Activities of Acorns von Vinha, Ana F., Barreira, João C. M., Costa, Anabela S.G., Oliveira, M. Beatriz P. P.

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Antiradical Activity, Phenolics Profile, and Hydroxymethylfurfural in Espresso Coffee: Influence of Technological Factors von Alves, Rita C, Costa, Anabela S. G, Jerez, María, Casal, Susana, Sineiro, Jorge, Núñez, María J, Oliveira, Beatriz

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A study on the protein fraction of coffee silverskin: Protein/non-protein nitrogen and free and total amino acid profiles von Machado, Susana, Costa, Anabela S.G., Pimentel B., Filipa, Oliveira, M. Beatriz P.P., Alves, Rita C.

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Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints von Nunes, M. Antónia, Pimentel, Filipa B., Costa, Anabela S.G., Alves, Rita C., Oliveira, M. Beatriz P.P.

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Detailed Phytochemical Composition, Cyto-/Hepatotoxicity, and Antioxidant/Anti-Inflammatory Profile of Moroccan Spices: A Study on Coriander, Caraway, and Mystical Cumin von Bouzaid, Hiba, Espírito Santo, Liliana, Ferreira, Diana M, Machado, Susana, Costa, Anabela S G, Dias, Maria Inês, Calhelha, Ricardo C, Barros, Lillian, Chater, Oumaima, Rodi, Youssef Kandri, Errachidi, Faouzi, Chahdi, Fouad Ouazzani, Oliveira, Maria Beatriz P P, Alves, Rita C

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Effect of Different Time/Temperature Binomials on the Chemical Features, Antioxidant Activity, and Natural Microbial Load of Olive Pomace Paste von Sousa, Maria Manuela, Ferreira, Diana Melo, Machado, Susana, Lobo, Joana C, Costa, Anabela S G, Palmeira, Josman D, Nunes, Maria Antónia, Alves, Rita C, Ferreira, Helena, Oliveira, Maria Beatriz P P

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Density, Thermal Expansion and Viscosity of Cholinium-Derived Ionic Liquids von Costa, Anabela J. L., Soromenho, Mário R. C., Shimizu, Karina, Marrucho, Isabel M., Esperança, José M. S. S., Lopes, José N. Canongia, Rebelo, Luís Paulo N.

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Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production von Ferreira, Diana Melo, Nunes, Maria Antónia, Santo, Liliana Espírito, Machado, Susana, Costa, Anabela S G, Álvarez-Ortí, Manuel, Pardo, José E, Oliveira, Maria Beatriz P P, Alves, Rita C

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Valorization of olive pomace by a green integrated approach applying sustainable extraction and membrane-assisted concentration von Antónia Nunes, M., Pawlowski, Sylwin, Costa, Anabela S.G., Alves, Rita C., Oliveira, M. Beatriz P.P., Velizarov, Svetlozar

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Coffea canephora silverskin from different geographical origins: A comparative study von Bessada, Sílvia M.F., Alves, Rita C., Costa, Anabela S.G., Nunes, M. Antónia, Oliveira, M. Beatriz P.P.

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Predictive quality model for customer defects von Silva, Anabela Costa, Machado, José, Sampaio, Paulo

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Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality von Melo, Diana, Álvarez-Ortí, Manuel, Nunes, Maria Antónia, Costa, Anabela S. G., Machado, Susana, Alves, Rita C., Pardo, José E., Oliveira, Maria Beatriz P. P.

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Phenylketonuria: Protein content and amino acids profile of dishes for phenylketonuric patients. The relevance of phenylalanine von Pimentel, Filipa B., Alves, Rita C., Costa, Anabela S.G., Torres, Duarte, Almeida, Manuela F., Oliveira, M. Beatriz P.P.

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Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin von Machado, Marlene, Espírito Santo, Liliana, Machado, Susana, Lobo, Joana C, Costa, Anabela S G, Oliveira, Maria Beatriz P P, Ferreira, Helena, Alves, Rita C

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Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta von Oliveira, Bárbara C. C, Machado, Marlene, Machado, Susana, Costa, Anabela S. G, Bessada, Sílvia, Alves, Rita C, Oliveira, Maria Beatriz P. P

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Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process von Costa, Anabela S.G., Alves, Rita C., Vinha, Ana F., Barreira, Sérgio V.P., Nunes, Maria A., Cunha, Luís M., Oliveira, M. Beatriz P.P.

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High-value compounds in papaya by-products (Carica papaya L. var. Formosa and Aliança): potential sustainable use and exploitation von Mendes Ferreira da Vinha, Ana Cristina, S.G.Costa, Anabela, Espírito Santo, Liliana, Lopes de Melo Ferreira, Diana Isabel, Silva, Carla, Pinto, Edgar, DE ALMEIDA, AGOSTINHO ALMIRO, PRIOR PINTO OLIVEIRA, MARIA BEATRIZ

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