Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Pedro M.P. Santos"'
Autor:
Pedro M.P. Santos, Joana Madureira, Najla B. Miloud, Melika Mankai, Salma Barkaoui, Sandra Cabo Verde, Nourhène Boudhrioua, Fernanda M.A. Margaça
Publikováno v:
Food and Bioprocess Technology. 13:1516-1527
The aim of this work was to study the impact of ionizing radiation (gamma radiation and electron beam, 1–3 kGy) on the antioxidants of the strawberry, through evaluation of the total phenolic and L-ascorbic acid contents, antioxidant activity, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::275eb642772be4158976e9c5bc20ca8b
https://doi.org/10.1007/s11947-020-02490-1
https://doi.org/10.1007/s11947-020-02490-1
Autor:
Maria Manuela Carolino, S. Cabo Verde, A. Severino, S. Garofalide, Joana Madureira, Fernanda M.A. Margaça, Pedro M.P. Santos, M. Cojocaru
Publikováno v:
Innovative Food Science & Emerging Technologies. 55:57-65
The aim of this study was to evaluate the effects of electron beam treatment on microbiological parameters and bioactive content of cherry tomatoes in order to assess the feasibility of irradiation as a post-harvest treatment for this fruit. E-beam i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a6d0b7801786d909fcbaf02891ac4fa
https://doi.org/10.1016/j.ifset.2019.05.013
https://doi.org/10.1016/j.ifset.2019.05.013
Autor:
Rossana V. C. Cardoso, Pedro M.P. Santos, João C.M. Barreira, Márcio Carocho, Sandra Cabo Verde, Isabel C.F.R. Ferreira, Lillian Barros, Ângela Fernandes, Amilcar L. Antonio, Ana M. González-Paramás
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron-beam radiation at four doses (1, 2, 5, and 10 kGy) were used to analyze its
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc3811d40071ce1b11b4ba1abe623915
https://pubmed.ncbi.nlm.nih.gov/34009640
https://pubmed.ncbi.nlm.nih.gov/34009640
Autor:
Pedro M.P. Santos, Maria Manuela Carolino, Joana Madureira, M.I. Elias, S. Cabo Verde, Fernanda M.A. Margaça
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
E-beam irradiation was studied as a post-harvest treatment for red raspberries (Rubus idaeus L.). Microbial inactivation (natural microbiota and potential pathogenic bacteria) and bioactive properties (phenolic content, vitamin C content and antioxid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b4c9d9948333298609ba9639d279dcc
https://hdl.handle.net/10451/49697
https://hdl.handle.net/10451/49697
Publikováno v:
Journal of the Science of Food and Agriculture. 99:1668-1674
Food irradiation is a widely used technique for improving the safety and shelf life of foods, including most spices. However, growing concerns by consumers about this technique require further investigation on the effects of radiation, both on the sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::152034309952a951d2fd66c6c4637a24
https://doi.org/10.1002/jsfa.9351
https://doi.org/10.1002/jsfa.9351
Autor:
Armando Ferreira, Joana Madureira, António N. Falcão, Pedro M.P. Santos, Sandra Cabo Verde, Rita Melo, Duarte N. Guerreiro, Fernanda M.A. Margaça, Maria João Trigo, Telma F. S. Silva
Publikováno v:
Innovative Food Science & Emerging Technologies. 36:1-9
The aim of this study was to evaluate the effects of gamma radiation on cherry tomatoes, to assess the potential of irradiation post-harvest treatment for fruit shelf-life extension. Freshly packed cherry tomatoes ( Solanum lycopersicu s var. cerasif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a80d41b9e7691f595e587d6dee078c45
https://doi.org/10.1016/j.ifset.2016.05.008
https://doi.org/10.1016/j.ifset.2016.05.008
Publikováno v:
Radiation Physics and Chemistry. 174:108968
The potential antioxidant effect of caffeine was studied by using adenine as a biological model compound and the hydroxyl radical as the responsible for the establishment of oxidative stress conditions. For this purpose, equimolar binary aqueous solu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc98c143d8a974825b776e88a441c92f
https://doi.org/10.1016/j.radphyschem.2020.108968
https://doi.org/10.1016/j.radphyschem.2020.108968
Autor:
Alexandra Besleaga, Larisa Popescu, Maria Inês Dias, Joana Madureira, Rita Melo, Isabel C.F.R. Ferreira, Pedro M.P. Santos, Sandra Cabo Verde, Fernanda M.A. Margaça, Andreia I. Pimenta
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
A comprehensive assessment of the toxicity and antioxidant activity of cork boiling wastewater and the effects of gamma radiation on these parameters was performed. Antioxidant activity was evaluated using different methodologies as DPPH radical scav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1705fea67e244d3348271e40c581707f
http://hdl.handle.net/10198/15311
http://hdl.handle.net/10198/15311
Autor:
Anabela Martins, Ângela Fernandes, Isabel C.F.R. Ferreira, João C.M. Barreira, M. Beatriz P.P. Oliveira, Amilcar L. Antonio, Pedro M.P. Santos
Publikováno v:
Food Research International. 54:18-25
Mushrooms are especially sensitive to senescence, browning, water loss and microbial attack. Furthermore, wild species are characterized by their seasonality, demanding the development of suitable preservation technology. Gamma-irradiation was previo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11304fd51b90466d6d296cc7091b3bf2
https://doi.org/10.1016/j.foodres.2013.06.011
https://doi.org/10.1016/j.foodres.2013.06.011
Publikováno v:
Journal of Physical Organic Chemistry. 26:432-439
Cinnamic acid and its derivatives react with hydroxyl radical (HO•), in neutral medium, to give hydroxylation products, whether on the benzene ring or on the exocyclic chain, and decarboxylation products. The latter compounds are also obtained afte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c70394b34b298a3938851a4bd2dc995f
https://doi.org/10.1002/poc.3104
https://doi.org/10.1002/poc.3104