Alimentos funcionais: conceitos, definições, aplicações e legislação
Functional food. Product development, marketing and consumer acceptance—A review
Prebiotics as functional foods: 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
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
Carotenoid extraction methods: A review of recent developments
Hepatoprotective effect of silymarin
Tocopherol content in edible plant oils
Caffeine (1,3,7-trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters
Pharmacological Foundations of Cannabis Chemovars
Food industry by-products used as functional ingredients of bakery products
Gastronomia Molecular. Chef Rui Mota
Inês Ferreira. Regulamentação europeia das plantas para o consumo humano: desafios e oportunidades