Ana Castanho

Publications

• Dataset of Near-infrared spectroscopy measurement for amylose determination using PLS algorithms
• Optimization of rice amylose determination by NIR-spectroscopy using PLS chemometrics algorithms
• Characterisation of nutritional quality traits of a chickpea (Cicer arietinum) germplasm collection exploited in chickpea breeding in Europe
• Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods
• Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection
• Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties
• Valorising rice husk as sources of bioactive compounds
• Challenges and opportunities for food processing to promote consumption of pulses
• Implicações do processamento na qualidade nutricional e organolética de 3 variedades tradicionais de feijão comum
• Identification of rice flour types with near-infrared spectroscopy associated with PLS-DA and SVM methods
• Assessment of gamma oryzanol variability, an attractive rice bran bioactive compound
• Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties
• Phenolic compounds and bioactivity ot husk trom different rice cultivars
• Chemical composition and bioactive properties of rice bran from different varieties
• Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds
• Challenges and opportunities for food processing to promote consumption of pulses
• Challenges and opportunities for food processing to promote consumption of pulses
• Design thinking for food: Remote association as a creative tool in the context of the ideation of new rice-based meals
• Desenvolvimento de um léxico adequado à avaliação sensorial do arroz
• Improvement of GABA content by rice solid-state fermentation
• Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices
• Adaptation of the food choice questionnaire using a design thinking approach and application to rice consumption by the major European consumers
• Rice phytic acid quantification and assessment of their inhibitory effect against alfa-amylase activity
• Quantification of gamma-oryzanol and phytic acid bioactive compounds
• Characterisation of nutritional quality traits of a chickpea (Cicer arietinum) germplasm collection exploited in chickpea breeding in Europe. Crop and Pasture Science
• Caraterização físico-química de variedades exóticas de arroz
• Quantificação de ácido fítico em sêmeas de variedades de arroz
• Compostos bioactivos das sêmeas de arroz
• DIS!ArrozPortuguês ¿ Design, Innovation and Health, an approach in Food Design Thinking to promote Portuguese rice