Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ana Rita Soares Mateus"'
Autor:
Ana Rita Soares Mateus, Sílvia Cruz Barros, Sandra Mariño Cortegoso, Raquel Sendón, Letrícia Barbosa-Pereira, Khaoula Khwaldia, Gianpiero Pataro, Giovanna Ferrari, Marion Breniaux, Remy Ghidossi, Angelina Pena, Ana Sanches-Silva
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101718- (2024)
Sweet cherry pits, date seeds, and grape seeds are abundant fruit by-products in the Mediterranean region. Assessing their antioxidant capacity is crucial for their valorization. Grape and date seeds exhibited higher concentrations of total phenolic
Externí odkaz:
https://doaj.org/article/02a8752d185e48989f9a5bacf8b42271
Autor:
Ana Rita Soares Mateus, Carmo Serrano, Carina Almeida, Andreia Soares, Violeta Rolim Lopes, Ana Sanches-Silva
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8924 (2024)
Oregano (Origanum vulgare L.) and thyme (Thymus mastichina L.) are popular aromatic plants used in the culinary sphere and are known for their antioxidant capacity. This study investigates the variability in the antioxidant capacity and phenolic prof
Externí odkaz:
https://doaj.org/article/e275d0792817411393c40858978f1369
Autor:
Ana Rita Soares Mateus, João David Teixeira, Sílvia Cruz Barros, Carina Almeida, Sónia Silva, Ana Sanches-Silva
Publikováno v:
Molecules, Vol 29, Iss 15, p 3533 (2024)
Citrus medica L. is a traditional citrus fruit that is rich in bioactive compounds and has the potential to be used as a natural source of food additives. This study aims to evaluate the antioxidant capacity and characterize the phenolic compounds pr
Externí odkaz:
https://doaj.org/article/8237dba484ff4670a21db220bcafb9b0
Publikováno v:
Molecules, Vol 28, Iss 20, p 7233 (2023)
Ergot alkaloids are secondary metabolites resulting from fungi of the genus Claviceps that have proven to be highly toxic. These mycotoxins commonly infect cereal crops such as wheat, rye, barley, and oats. Due to the increase worldwide consumption o
Externí odkaz:
https://doaj.org/article/1288a01cd30b484d8af51b22d556dc79
Autor:
João David Teixeira, Ana Rita Soares Mateus, Claudia Sanchez, Pier Parpot, Carina Almeida, Ana Sanches Silva
Publikováno v:
Foods, Vol 12, Iss 7, p 1537 (2023)
Pears (Pyrus communis L.) and apples (Malus domestica Borkh.) are two of the most popular fruits worldwide. The phenolic compounds they offer are associated with human health benefits due to their antioxidant properties. Since these fruits’ by-prod
Externí odkaz:
https://doaj.org/article/801aed66b7dd43e5911158ff8a14b73d
Autor:
Ana Rita Soares Mateus, Carmen Crisafulli, Matilde Vilhena, Sílvia Cruz Barros, Angelina Pena, Ana Sanches Silva
Publikováno v:
Toxins, Vol 15, Iss 4, p 245 (2023)
Herbal infusions are highly popular beverages consumed daily due to their health benefits and antioxidant properties. However, the presence of plant toxins, such as tropane alkaloids, constitutes a recent health concern for herbal infusions. This wor
Externí odkaz:
https://doaj.org/article/e0689b6e5a884e48aac12977e1b27bde
Publikováno v:
Molecules, Vol 26, Iss 19, p 5754 (2021)
Pistachios are one of the types of tree nut fruits with the highest mycotoxin contamination, especially of aflatoxins, worldwide. This study developed a Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) method that was followed by Ultra-High
Externí odkaz:
https://doaj.org/article/79e88e8f8211489c86b194597e36b2b4
Publikováno v:
Toxins, Vol 13, Iss 10, p 682 (2021)
The consumption of pistachios (Pistacia vera L.) has been increasing, given their important benefit to human health. In addition to being an excellent nutritional source, they have been associated with chemical hazards, such as mycotoxins, resulting
Externí odkaz:
https://doaj.org/article/6d2976a5687446c58c674a770b6674f2
Autor:
Ana Rita Soares Mateus, Angelina Pena, Raquel Sendón, Carina Almeida, Gonçalo Almeida Nieto, Khaoula Khwaldia, Ana Sanches Silva
Publikováno v:
Trends in Food Science & Technology. 131:220-243
Background Food processing is fundamental to extend the shelf-life of food products. During the processing, several parts of food are wasted. FAO indicated that about one-third of the world's food production for human consumption was lost or wasted,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::731ca963d59d84d82f1af66b13614c33
https://doi.org/10.1016/j.tifs.2022.12.004
https://doi.org/10.1016/j.tifs.2022.12.004
Publikováno v:
Toxins
The consumption of pistachios (Pistacia vera L.) has been increasing, given their important benefit to human health. In addition to being an excellent nutritional source, they have been associated with chemical hazards, such as mycotoxins, resulting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ae8e5d60b1c9d0224ad67c5f8353313c
https://pubmed.ncbi.nlm.nih.gov/34678975
https://pubmed.ncbi.nlm.nih.gov/34678975