Publicacións en colaboración con investigadores/as de Instituto Politécnico de Bragança (24)

2019

  1. Impact of fining agents on the volatile composition of sparkling mead

    Journal of the Institute of Brewing, Vol. 125, Núm. 1, pp. 125-133

2018

  1. Efeito de agentes clarificantes na composição volátil do hidromel

    V Congresso Ibérico de Apicultura 2018, 1 a 3 Fevereiro 2018 Coimbra - Portugal: Livro de resumos (Universidade de Coimbra), pp. 74

2017

  1. Influence of fining agents on the sensorial characteristics and volatile composition of mead

    Journal of the Institute of Brewing, Vol. 123, Núm. 4, pp. 562-571

2014

  1. Biological activities of commercial bee pollens: Antimicrobial, antimutagenic, antioxidant and anti-inflammatory

    Food and Chemical Toxicology, Vol. 63, pp. 233-239

  2. Developments in the fermentation process and quality improvement strategies for mead production

    Molecules, Vol. 19, Núm. 8, pp. 12577-12590

  3. The Role of Honey and Propolis in the Treatment of Infected Wounds

    Microbiology for Surgical Infections: Diagnosis, Prognosis and Treatment (Elsevier Inc.), pp. 221-234

  4. Use of propolis in the sanitization of lettuce

    International Journal of Molecular Sciences, Vol. 15, Núm. 7, pp. 12243-12257

2013

  1. Effect of Erica sp. honey against microorganisms of clinical importance: Study of the factors underlying this biological activity

    Molecules, Vol. 18, Núm. 4, pp. 4233-4246

  2. Palynological, physicochemical, and microbiological attributes of organic lavender (Lavandula stoechas) honey from Portugal

    Acta Alimentaria, Vol. 42, Núm. 1, pp. 36-44

  3. Triacylglyceride, antioxidant and antimicrobial features of virgin camellia oleifera, C. reticulata and C. sasanqua oils

    Molecules, Vol. 18, Núm. 4, pp. 4573-4587

2012

  1. Antimicrobial activity, phenolic profile and role in the inflammation of propolis

    Food and Chemical Toxicology, Vol. 50, Núm. 5, pp. 1790-1795

  2. Commercial bee pollen with different geographical origins: A comprehensive approach

    International Journal of Molecular Sciences, Vol. 13, Núm. 9, pp. 11173-11187

  3. Comprehensive study of honey with protected denomination of origin and contribution to the enhancement of legal specifications

    Molecules, Vol. 17, Núm. 7, pp. 8561-8577

  4. Organic bee pollen: Botanical origin, nutritional value, bioactive compounds, antioxidant activity and microbiological quality

    Molecules, Vol. 17, Núm. 7, pp. 8359-8377

  5. Organic honey from Trás-Os-Montes region (Portugal): Chemical, palynological, microbiological and bioactive compounds characterization

    Food and Chemical Toxicology, Vol. 50, Núm. 2, pp. 258-264

  6. Physicochemical and pollen analysis of Local honeys from the Lima Valley (Portugal)

    Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 11, Núm. 3, pp. 214-221

  7. Portuguese bee pollen: Palynological study, nutritional and microbiological evaluation

    International Journal of Food Science and Technology, Vol. 47, Núm. 2, pp. 429-435

2011

  1. A Survey of the in vitro antifungal activity of heather (Erica Sp.) Organic honey

    Journal of Medicinal Food, Vol. 14, Núm. 10, pp. 1284-1288

  2. Antifungal effect of lavender honey against Candida albicans, Candida krusei and Cryptococcus neoformans

    Journal of Food Science and Technology, Vol. 48, Núm. 5, pp. 640-643

  3. Honeybee-collected pollen from five Portuguese Natural Parks: Palynological origin, phenolic content, antioxidant properties and antimicrobial activity

    Food and Chemical Toxicology, Vol. 49, Núm. 5, pp. 1096-1101