Alimentos funcionais: conceitos, definições, aplicações e legislação

Functional food. Product development, marketing and consumer acceptance—A review

Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristic

Inulin, a flexible oligosaccharide. II: Review of its pharmaceutical applications

Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review

Sunflower proteins: overview of their physicochemical, structural and functional properties

Plant-based milk alternatives an emerging segment of functional beverages: a review

Extratos de plantas

Análise de produtos naturais: cromatografia gás-líquido e espectrometria de massa na análise de óleos essenciais

Essential oils and volatiles: sample preparation and analysis. A review

Essential fatty acids as functional components of foods- a review

Walnut and almond oil screw-press extraction at industrial scale: Effects of process parameters on oil yield and quality

Main properties of steviol glycosides and their potential in the food industry: a review

Plant sterol enriched functional food and atherosclerosis

Plant stanol content remains stable during storage of cholesterol lowering functional foods

Carotenoid extraction methods: A review of recent developments

Hepatoprotective effect of silymarin

Tocopherol content in edible plant oils

Chef Rui Mota. Gastronomia molecular

Pharmacological Foundations of Cannabis Chemovars

Food industry by-products used as functional ingredients of bakery products

Dulce Mourato. Saboaria