Publicacións en colaboración con investigadores/as de Universidade do Algarve (5)

2021

  1. Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 10, pp. 4076-4089

2019

  1. Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2697-2707

  2. Elicitation improves rosmarinic acid content and antioxidant activity in Thymus lotocephalus shoot cultures

    Industrial Crops and Products, Vol. 137, pp. 214-220

  3. The influence of in vitro gastrointestinal digestion on the chemical composition and antioxidant and enzyme inhibitory capacities of carob liqueurs obtained with different elaboration techniques

    Antioxidants, Vol. 8, Núm. 11

2018

  1. Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.)

    European Food Research and Technology, Vol. 244, Núm. 12, pp. 2213-2229