Lista de obras - Patricia Morales - Dominio Público Uruguay

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

artículo científico publicado en 2014

Antioxidant Potential of Wild Plant Foods

article

Antioxidants and Prooxidants: Effects on Health and Aging 2018

article

Antioxidants and Prooxidants: Effects on Health and Aging.

artículo científico publicado en 2018

Basil as functional and preserving ingredient in "Serra da Estrela" cheese

artículo científico publicado en 2016

Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents

artículo científico publicado en 2020

Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

artículo científico publicado en 2018

Bioactivity, proximate, mineral and volatile profiles along the flowering stages of Opuntia microdasys (Lehm.): defining potential applications.

artículo científico publicado en 2016

Can Suillus granulatus (L.) Roussel be classified as a functional food?

artículo científico publicado en 2014

Castanea sativa Mill. Flowers amongst the most powerful antioxidant matrices: a phytochemical approach in decoctions and infusions.

artículo científico publicado en 2014

Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity

scientific article published on 16 May 2020

Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench)

artículo científico publicado en 2020

Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

article

Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured “Serra da Estrela” cheese

artículo científico publicado en 2016

Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry

artículo científico publicado en 2014

Comparison of different bread types: Chemical and physical parameters

artículo científico publicado en 2019

Dietary fiber, mineral elements profile and macronutrients composition in different edible parts of Opuntia microdasys (Lehm.) Pfeiff and Opuntia macrorhiza (Engelm.)

article

Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers

scientific article published on 01 December 2018

Exploring xoconostle by-products as sources of bioactive compounds

article published in 2014

Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

Fatty acids profiles of some Spanish wild vegetables

article

Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology.

artículo científico publicado en 2017

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

article published in 2016

Gamma and electron-beam irradiation as viable technologies for wild mushrooms conservation: effects on macro- and micro-elements

Infusions and decoctions of Castanea sativa flowers as effective antitumor and antimicrobial matrices

scholarly article in Industrial Crops and Products, vol. 62, December 2014

Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: The First Study of Their Nutritional and Antioxidant Potential.

artículo científico publicado en 2016

Leccinum vulpinum Watling induces DNA damage, decreases cell proliferation and induces apoptosis on the human MCF-7 breast cancer cell line

artículo científico publicado en 2016

Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity

Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity

Melissa officinalis L. decoctions as functional beverages: a bioactive approach and chemical characterization.

artículo científico publicado en 2015

Methanolic Extract of Ganoderma lucidum Induces Autophagy of AGS Human Gastric Tumor Cells.

artículo científico publicado en 2015

Minerals and vitamin B9 in dried plants vs. infusions: Assessing absorption dynamics of minerals by membrane dialysis tandem in vitro digestion

article

Natural food additives: Quo vadis?

artículo científico publicado en 2015

Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

artículo científico publicado en 2016

Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds

artículo científico publicado en 2015

Nutrients, phytochemicals and antioxidant activity in wild populations of Allium ampeloprasum L., a valuable underutilized vegetable

Nutritional and antioxidant properties of pulp and seeds of two xoconostle cultivars (Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar) of high consumption in Mexico

Nutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative parts

Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves

scientific article published on 05 August 2019

Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients

artículo científico publicado en 2020

Potential Nutrition and Health Claims in Deastringed Persimmon Fruits (Diospyros kaki L.), Variety 'Rojo Brillante', PDO 'Ribera del Xúquer'

artículo científico publicado en 2020

Revalorization of wild Asparagus stipularis Forssk. as a traditional vegetable with nutritional and functional properties.

artículo científico publicado en 2018

Sweeteners as food additives in the XXI century: A review of what is known, and what is to come.

artículo científico publicado en 2017

The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance

article

Tocopherol composition and antioxidant activity of Spanish wild vegetables

article

Traditional pastry with chestnut flowers as natural ingredients: An approach of the effects on nutritional value and chemical composition

article

Wild Fragaria vesca L. fruits: a rich source of bioactive phytochemicals

artículo científico publicado en 2016

Lista de obras de Patricia Morales

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

Antioxidant Potential of Wild Plant Foods

Antioxidants and Prooxidants: Effects on Health and Aging 2018

Antioxidants and Prooxidants: Effects on Health and Aging.

Basil as functional and preserving ingredient in "Serra da Estrela" cheese

Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents

Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

Bioactivity, proximate, mineral and volatile profiles along the flowering stages of Opuntia microdasys (Lehm.): defining potential applications.

Can Suillus granulatus (L.) Roussel be classified as a functional food?

Castanea sativa Mill. Flowers amongst the most powerful antioxidant matrices: a phytochemical approach in decoctions and infusions.

Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity

Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench)

Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured “Serra da Estrela” cheese

Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry

Comparison of different bread types: Chemical and physical parameters

Dietary fiber, mineral elements profile and macronutrients composition in different edible parts of Opuntia microdasys (Lehm.) Pfeiff and Opuntia macrorhiza (Engelm.)

Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers

Exploring xoconostle by-products as sources of bioactive compounds

Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

Fatty acids profiles of some Spanish wild vegetables

Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology.

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Gamma and electron-beam irradiation as viable technologies for wild mushrooms conservation: effects on macro- and micro-elements

Infusions and decoctions of Castanea sativa flowers as effective antitumor and antimicrobial matrices

Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: The First Study of Their Nutritional and Antioxidant Potential.

Leccinum vulpinum Watling induces DNA damage, decreases cell proliferation and induces apoptosis on the human MCF-7 breast cancer cell line

Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity

Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity

Melissa officinalis L. decoctions as functional beverages: a bioactive approach and chemical characterization.

Methanolic Extract of Ganoderma lucidum Induces Autophagy of AGS Human Gastric Tumor Cells.

Minerals and vitamin B9 in dried plants vs. infusions: Assessing absorption dynamics of minerals by membrane dialysis tandem in vitro digestion

Natural food additives: Quo vadis?

Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds

Nutrients, phytochemicals and antioxidant activity in wild populations of Allium ampeloprasum L., a valuable underutilized vegetable

Nutritional and antioxidant properties of pulp and seeds of two xoconostle cultivars (Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar) of high consumption in Mexico

Nutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative parts

Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves

Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients

Potential Nutrition and Health Claims in Deastringed Persimmon Fruits (Diospyros kaki L.), Variety 'Rojo Brillante', PDO 'Ribera del Xúquer'

Revalorization of wild Asparagus stipularis Forssk. as a traditional vegetable with nutritional and functional properties.

Sweeteners as food additives in the XXI century: A review of what is known, and what is to come.

The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance

Tocopherol composition and antioxidant activity of Spanish wild vegetables

Traditional pastry with chestnut flowers as natural ingredients: An approach of the effects on nutritional value and chemical composition

Wild Fragaria vesca L. fruits: a rich source of bioactive phytochemicals

Wild edible fruits as a potential source of phytochemicals with capacity to inhibit lipid peroxidation