Group on Phytochemistry and Healthy Food Lab
Fernandes R., Medrano-Padial C., Dias-Costa R., Domínguez-Perles R., Botelho C., Fernandes R., Barros A.N. (2025)
Grape stems as sources of tryptophan and selenium: Functional properties and antioxidant potential
Food Chemistry: X, 26, art. no. 102260, Cited 0 times.
DOI: 10.1016/j.fochx.2025.102260
Sánchez-Bravo P., Costa-Pérez A., García-Viguera C., Domínguez-Perles R., Medina S. (2025)
Prevention of inflammation and oxidative stress by new ingredients based on high (poly)phenols winery by-products
JSFA reports, 5 (2), pp. 40 - 49, Cited 0 times.
DOI: 10.1002/jsf2.224
Maycotte P., Illanes M., Moreno D.A. (2025)
Glucosinolates, isothiocyanates, and their role in the regulation of autophagy and cellular function
Phytochemistry Reviews, 24 (1), art. no. e1700916, pp. 49 - 83, Cited 3 times.
DOI: 10.1007/s11101-024-09944-w
Martins M.S., Azevedo R., Alves G., Almeida A., de Pinho P.G., Garcia-Viguera C., Moreno D.A., Silva L.R., Gonçalves A.C. (2025)
Assessment of chemical composition of blackberries and mulberries from Covilhã region, Portugal
Journal of Food Composition and Analysis, 137, art. no. 106832, Cited 1 times.
DOI: 10.1016/j.jfca.2024.106832