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1
Downscale fermentation for xylooligosaccharides production by recombinant Bacillus subtilis 3610
  • Carbohydrate Polymers, 205, 176-183, 2019
2
Development of 3D-printed foods incorporating riboflavin-loaded whey protein isolate nanostructures: characterization and in vitro digestion
  • Food & Function, 16, 2124-2135, 2025
3
Development of functional foods with customized structure and nutrition: A nanotechnological and 3D food printing approach
  • CIPCA 2023 - IX International Conference on Food Proteins and Colloids (Anais). Rio de Janeiro, Brazil, May 09-11, 2023. ISBN: 978-65-89463-47-4
4
Physicochemical characterisation and cell viability of riboflavin loaded WPI nanostructures towards foods fortification
  • Food Structures, Digestion & Health 6th International Conference. Online, Nov 16-19, 2021
5
Inulin potential for encapsulation and controlled delivery of Oregano essential oil
  • Food Hydrocolloids, 33(2), 199-206, 2013
6
Rice starch spherical aggregates as delivery system of Oregano essential oil
  • Food Factory 2010 – Innovative Food Processing and Sustainable Food Production for the Future. Gothenburg, Sweden, 30 June - 2 July, 2010
7
The effect of the matrix system in the delivery and in-vitro bioactivity of microencapsulated oregano essential oil
  • FoodInnova 2010 - International Conference of Food Innovation. Valencia, Spain, 25-29 October, 1-4, 2010. ISBN: 978-84-693-5010-2
8
  • Beirão-da-Costa, S.; Duarte, Claudia; Bourbon, Ana I.; Pinheiro, Ana Cristina; Serra, Ana Teresa; Martins, M.M.; Januário, Maria Isabel Nunes; Vicente, António A.; Delgadillo, Ivonne; Duarte, Catarina; Beirão-da-Costa, M.L.
Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil
  • Journal of Food Engineering, 110(2), 190-199, 2012
9
Evaluation of the in vitro behavior of curcumin nanoemulsions using different gastro-intestinal models
  • 4th International Conference on Food Digestion. Naples, Italy, 16-19 March, 2015
10
Structural approach to design high carotene emulsions from exotic fruits Pitanga (Eugenia uniflora) and Buriti (Mauritia flexuosa)
  • The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid Multifunctionality. No. 50, Berlin, Germany, June 27th - 30th, 2017
11
Characterization of the behavior of carotenoids from pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) during microemulsion production and in a dynamic gastrointestinal system
  • Journal of Food Science and Technology-Mysore, 57(2), 650-652, 2020
12
Chapter 16 - Characterization of Particle Properties in Nanoemulsions
  • In Nanoemulsions: Formulation, Applications, and Characterization, Academic Press, 2018. ISBN: 978-0-12-811838-2, 519-546
13
6 - Nanoparticles of lactoferrin for encapsulation of food ingredients
  • In Seid Jafari. Biopolymer Nanostructures for Food Encapsulation Purposes, Vol. 1: Nanoencapsulation in the Food Industry, Vol. 1, Academic Press, 2019. ISBN: 9780128156636, 147-168
14
Characterization of chitosan-based edible films incorporating bioactive peptides – influence of peptide molecular weight
  • EFFoST Annual Conference. Budapest, Hungary, 11-13 November, 2009
15
Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect
  • Food Hydrocolloids, 48, 292-300, 2015
16
Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight
  • Journal of Food Engineering, 106(2), 111-118, 2011
17
Incorporation of bioactive compounds in chitosan-based edible films - effect of molecular weight on physic-chemical properties
  • IMBEFI 1 - 1st Iberian Meeting on Natural Bioactives Entrapment for the Food Industry: Challenges and Perspectives, from Nanotechnology to Bioavailability. Lisbon, Portugal, May 12-13, 2011
18
Development and characterization of nanohydrogels formed by Lactoferrin-Glycomacropeptide interactions for food applications
  • CoFe 2012 - Conference of Food Engineering. Leesburg, USA, April 2-4, 2012
19
In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
  • Food Hydrocolloids, 84, 267-275, 2018
20
Evaluating the effect of chitosan layer on bioacessibility of bioactive model compounds in protein nanohydrogels
  • São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods. Campinas, Brazil, 25 Sep - 4 Oct, 25-26, 2017
21
Development and Characterization of protein nanohydrogels for food applications
  • Polymar 2013 - 1st International Conference in Polymers with special Focus in Early Stage Researchers. Barcelona, Spain, Nov. 3-7, 167-168, 2013
22
Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility
  • Food Hydrocolloids, 60, 109-118, 2016
23
Influence of a chitosan coating on protein-based nanohydrogels properties and in vitro digestibility
  • ICEF 2015 - 12th International Congress on Engineering and Food. Québec City, Canada, June 14-18, 2015
24
Diffusion mechanisms of solutes in edible packaging materials – comparison between macro and nano scale
  • Valencia International Workshop (Cost Action FA0904): Development of new safe PNFP and development of new strategies to identify any critical interaction of PNFP with food (Book of Abstracts). Valencia, Spain, March 8-9, 38-38, 2012
25
Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: comparison with guar gum and locust bean gum
  • Food Hydrocolloids, 24(2), 184-192, 2010
26
Shear and extensional rheology of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica: comparison with guar gum and locust bean gum
  • IFT 2009 Annual Meeting and Food Expo Technical Program (Book of Abstracts). Anaheim CA, USA, 6-10 June, 2009
27
Development of lactoferrin-glycomacropetide nanohydrogels: a vehicle to encapsulate bioactive compounds
  • IFT 2013 Annual Meeting & Food Expo - Program & Exhibit Directory. No. 031-76, Chicago, USA, July 13-16, 2013
28
Two-step purification of epilactose produced by cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus
  • Separation and Purification Technology, 311(123311), 2023
29
Galactomannans use in the development of edible films/coatings for food applications
  • Trends in Food Science & Technology, 22(12), 662-671, 2011
30
Edible nano-laminate coatings for food applications
  • In Clara Silvestre, Sossio Cimmino. Ecosustainable Polymer Nanomaterials for Food Packaging: Innovative Solutions, Characterization Needs, Safety and Environmental Issues, CRC Press, 2013. ISBN: 9789004207370, 221-252
31
2 - Nanostructured biobased systems for nutrient and bioactive compounds delivery
  • In Alexandru Mihai Grumezescu. Nutrient Delivery (A volume in Nanotechnology in the Agri-Food Industry), Academic Press, 2017. ISBN: 978-0-12-804304-2, 43-85
32
Amphiphilic modified galactomannan as a novel potential carrier for hydrophobic compounds
  • Frontiers in Sustainable Food Systems, 3(17), 2019
33
Chapter Two – Advances in Food Nanotechnology
  • In Rosa Busquets. Emerging Nanotechnologies in Food Science, Elsevier, 2017. ISBN: 9780323429801, 11-38
34
Design of bio-nanosystems for oral delivery of functional compounds
  • Food Engineering Reviews, 6(1-2), 1-19, 2014
35
Extraction, purification and characterization of galactomannans from non-traditional sources
  • Carbohydrate Polymers, 75(3), 408-414, 2009
36
Development and characterization of galactomannan acetate nanoparticles
  • IUFoST 2012 - 16th World Congress of Food Science and Technology. Foz do Iguaçu, Parana, Brazil, Aug 5-9, 2012
37
Simultaneous vehiculation of curcumin and riboflavin in bigels produced through WPI cold-set gelation
  • Food Hydrocolloids, 158(110460), 2025
38
Amaranth phenolic compounds for antioxidant preservation at food interfaces
  • BCNP 2019 - 7th Brazilian Conference on Natural Product / XXXIII RESEM. No. 116341, Rio de Janeiro, Brazil, Nov 10-13, 2019
39
Valorization of Amaranth (Amaranthus cruentus) Grain Extracts for the Development of Alginate-Based Active Films
  • Molecules, 27(18), 5798, 2022
40
Development and characterization of b-carotene microcapsules composed of starch and protein extract from Amaranth
  • The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid Multifunctionality. No. 43, Berlin, Germany, June 27th - 30th, 2017
41
Characterization and bioaccessibility of β-carotene encapsulated on microcapsules produced with starch and protein from amaranth grain
  • DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems" (Book of Abstracts). No. PO105-24968, Porto, Portugal, July 7th - 10th, 110-111, 2019. ISBN: 978-989-20-9533-2
42
Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications
  • Food Structure-Netherlands, 33(100287), 2022
43
Evaluation of nutritional compounds in amaranth grain (Amaranthus cruentus l.) for potential food application
  • XIII EQA – Encontro de Química de Alimentos 2016. Porto, 14-16, 2016
44
Evaluation of nutritional compounds in amaranth grain (Amaranthus cruentus L.) for potential food applications
  • 13º Semana de Química de Alimentos. Porto, Portugal, Sep 14-16, 2016
45
Characterization of nutritional compounds in amaranth grain (Amaranthus cruentus L.): phenolic compounds extraction and charaterization
  • FBHC 2018 - International Conference on Food Bioactives & Health. Lisbon, Portugal, Sep 26-28, 2018
46
Emerging opportunities in exploring the nutritional/functional value of amaranth
  • Food & Function, 9(11), 5499-5512, 2018
47
Encapsulation and delivery of carotenoids-rich extract from tomato pomace in a prebiotic matrix
  • ICEF11 - 11th International Congress on Engineering and Food: Food Process Engineering in a Changing World (Proceedings). Athens, Greece, May 22-26, 2011. ISBN: 978-960-89789-4-2
48
  • Egger, Lotti; Sousa, Raquel; Recio, Isidra; Abbühl, Lychou; Brügger, Cédric; Hernández, Marta Santos; Macierzanka, Adam; Szumala, Patrycja; Rama, Addepalli; Mulet-Cabero, Ana Isabel; Perez-Moral, Natalia; Brodkorb, André; Fitzpatrick, Conor; Rieder, Anne; Levi, Carmit Shani; Gonçalves, Catarina; Amado, Isabel Rodriguez; Nobre, Clarisse; Pinheiro, Ana Cristina; Arranz, Elena; Bot, Francesca; Grundy, Myriam; Cruz, Igor Pacheco; Sepúlveda-González, Ailynne; Comi, Irene; Abrankó, László; Tormási, Judit; González, Felipe; Ruas-Madiedo, Patricia; Ruiz, Lorena; Faria, Miguel Ângelo; Sobral, M. Madalena C.; Jiménez-Munoz, Luis Miguel; Corredig, Milena; Jimenez, Luis; Molly, Muleya; Rosa-Sibakov, Natalia; Ménard, Olivia; Orlien, Vibeke; Gousetti, Ourania; LykkePetersen, Iben; Ferranti, Pasquale; Olias, Raquel; Delgado-Andrade, Cristina; Assunção, Ricardo; Nicolas, Ruben Lopez; Simsek, Sebnem; Karakaya, Sibel; Nehir E, Sedef; Rezzi, Serge; Canarelli, Stéphane; Petit, Valérie; Tuncil, Yunus Emre; Hotrum, Nathalie; Broersen, Kerensa; Heimo, Dominique; Dubois, Sébastien; Portmann, Reto
Standardization of in vitro digestibility and DIAAS method based on the static INFOGEST protocol
  • ICFD 2022 - 7th International Conference on Food Digestion. Cork, Ireland, May 3-5, 21-22, 2022
49
Digestibility of organogels produced with medium- and large- chain triacylglycerols
  • 1st Congress on Food Structure Design. No. 4375, Porto, Portugal, 15-17 Oct, 186-186, 2014. ISBN: 978-989-97478-5-2
50
Emergent food proteins – Towards sustainability, health and innovation
  • Food Research International, 125, 108586-108586, 2019

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