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Isoflavones in coffee: influence of species, roast degree, and brewing methodNew Trends in Food Allergens Detection: Toward Biosensing Strategies.Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction.Isoflavones in food supplements: chemical profile, label accordance and permeability study in Caco-2 cells.Improving the extraction of Ara h 6 (a peanut allergen) from a chocolate-based matrix for immunosensing detection: Influence of time, temperature and additives.Monoamines and cortisol as potential mediators of the relationship between exercise and depressive symptoms.Development and validation of a matrix solid-phase dispersion method to determine acrylamide in coffee and coffee substitutes.Detection of Ara h 1 (a major peanut allergen) in food using an electrochemical gold nanoparticle-coated screen-printed immunosensor.Free and conjugated biogenic amines in green and roasted coffee beans.Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira).Phenylketonuria: protein content and amino acids profile of dishes for phenylketonuric patients. The relevance of phenylalanine.Vitamin E profile as a reliable authenticity discrimination factor between chestnut (Castanea sativa Mill.) cultivars.Effect of Bactrocera oleae on phenolic compounds and antioxidant and antibacterial activities of two Algerian olive cultivars.Monomeric and oligomeric flavan-3-ols and antioxidant activity of leaves from different Laurus sp.Herbal products containing Hibiscus sabdariffa L., Crataegus spp., and Panax spp.: Labeling and safety concerns.Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample?Angolan Cymbopogon citratus used for therapeutic benefits: nutritional composition and influence of solvents in phytochemicals content and antioxidant activity of leaf extracts.Phenolic profiles of eight olive cultivars from Algeria: effect of Bactrocera oleae attack.Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet.Portuguese Honeys from Different Geographical and Botanical Origins: A 4-Year Stability Study Regarding Quality Parameters and Antioxidant Activity.Pre-meal tomato (Lycopersicon esculentum) intake can have anti-obesity effects in young women?Detection of the peanut allergen Ara h 6 in foodstuffs using a voltammetric biosensing approach.Valorization of olive pomace by a green integrated approach applying sustainable extraction and membrane-assisted concentrationNutritional composition, antioxidant activity and phenolic compounds of wild Taraxacum sect. RuderaliaTotal antioxidant capacity of plant infusions: Assessment using electrochemical DNA-based biosensor and spectrophotometric methodsAssay of Total Antioxidant Capacity of CoffeeTargeting specific nutrient deficiencies in protein-restricted diets: some practical facts in PKU dietary managementCaffeine-based food supplements and beverages: Trends of consumption for performance purposes and safety concernsNutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-productOlive by-products for functional and food applications: Challenging opportunities to face environmental constraintsImproving bioactive compounds extractability of Amorphophallus paeoniifolius (Dennst.) NicolsonExploring plant tissue culture to improve the production of phenolic compounds: A reviewNew approach for vitamin E extraction in rainbow trout flesh: Application in fish fed commercial and red seaweed-supplemented dietsOrganic versus conventional tomatoes: Influence on physicochemical parameters, bioactive compounds and sensorial attributesLipid content and fatty acid profile of Senegalese sole (Solea senegalensis Kaup, 1858) juveniles as affected by feed containing different amounts of plant protein sourcesAntiradical Activity, Phenolics Profile, and Hydroxymethylfurfural in Espresso Coffee: Influence of Technological FactorsNorharman and harman in instant coffee and coffee substitutesFactors Influencing the Norharman and Harman Contents in Espresso CoffeeOlive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble componentsCherry stem infusions: antioxidant potential and phenolic profile by UHPLC-ESI-QTOF-MS
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P50
description
hulumtuese
@sq
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Rita C. Alves
@ast
Rita C. Alves
@en
Rita C. Alves
@es
Rita C. Alves
@nl
Rita C. Alves
@sl
type
label
Rita C. Alves
@ast
Rita C. Alves
@en
Rita C. Alves
@es
Rita C. Alves
@nl
Rita C. Alves
@sl
prefLabel
Rita C. Alves
@ast
Rita C. Alves
@en
Rita C. Alves
@es
Rita C. Alves
@nl
Rita C. Alves
@sl
P1053
I-9081-2012
P106
P1153
7102691286
P21
P31
P3829
P496
0000-0002-5053-513X