Publicaciones en colaboración con investigadores/as de Universidade de Trás-os-Montes e Alto Douro (5)

2020

  1. In Vitro Modulation of Gut Microbiota and Metabolism by Cooked Cowpea and Black Bean

    Foods, Vol. 9, Núm. 7

2015

  1. Grape stems as a source of bioactive compounds: application towards added-value commodities and significance for human health

    Phytochemistry Reviews, Vol. 14, Núm. 6, pp. 921-931

2014

  1. Flavan-3-ols, anthocyanins, and inflammation

    IUBMB Life, Vol. 66, Núm. 11, pp. 745-758

  2. Natural bioactive compounds from winery by-products as health promoters: A review

    International Journal of Molecular Sciences, Vol. 15, Núm. 9, pp. 15638-15678

2013

  1. Efficacies of Garlic and L. sakei in Wine-Based Marinades for Controlling Listeria monocytogenes and Salmonella spp. in Chouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork

    Journal of Food Science, Vol. 78, Núm. 5