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Lista de obras de Cristina Caleja

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

artículo científico publicado en 2016

Antimicrobial resistance and class I integrons in Salmonella enterica isolates from wild boars and Bísaro pigs

artículo científico publicado en 2011

Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread

artículo científico publicado en 2018

Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata"

artículo científico publicado en 2020

Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties

scientific article published on 30 August 2019

Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product

scientific article published on 25 March 2020

Chemical Composition and Bioactive Characterisation of Impatiens walleriana

artículo científico

Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms.

artículo científico publicado en 2015

Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)

article

Development of a natural preservative obtained from male chestnut flowers: optimization of a heat-assisted extraction technique

artículo científico publicado en 2019

Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)

scientific article published on 08 April 2019

Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis

Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese

article

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives.

artículo científico publicado en 2016

Genomic and proteomic evaluation of antibiotic resistance in Salmonella strains.

artículo científico publicado en 2010

Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties

scientific article published on 04 May 2020

Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

artículo científico publicado en 2018

Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese

artículo científico publicado en 2016

Salmonella sp. in game (Sus scrofa and Oryctolagus cuniculus).

artículo científico publicado en 2011

Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes

artículo científico publicado en 2018

Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product

artículo científico

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes.

artículo científico publicado en 2018

Vaccinium myrtillus L. fruits as a novel source of phenolic compounds with health benefits and industrial applications - a review

artículo científico publicado en 2020

Wild Plant-Based Functional Foods, Drugs, and Nutraceuticals

article

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