Maria Lageiro

Publications

• Influence of cocoa origin on the nutritional characterization of chocolate
• Effect of phytic acid on the viscosities and starch hydrolysis of rice varieties
• Optimização da Produção de Proteases Microbianas para Aplicações Agro-industriais
• Perfis e teores de açúcares e ácidos orgânicos em hortofrutícolas
• Produção de Proteases Microbianas com Bacillus CCMI 1253 para Aplicações Agro-industriais
• Assessment of gamma-aminobutyric acid contents in brown rice and bran: comparison of HPLC and colorimetric methods
• Pre-treatment experiments for the use of Cynara Cardunculus L. as a substrate for the production of biogas
• Quantification of gamma-oryzanol and phytic acid bioactive compounds
• Influence of cocoa origin on the nutritional characterization of chocolate
• Compostos bioativos das sêmeas de arroz.
• Rice phytic acid quantification and assessment of their inhibitory effect against alfa-amylase activity
• Composição química de quatro espécies de cogumelos silvestres comestíveis desidratados
• Quantificação de ácido fítico em sêmeas de variedades de arroz.
• Caracterização nutricional de baobá de diferentes origens
• Composição mineral e vitamínica do pêssego da cv. Royal Time na Beira Interior
• Assessment of Gamma Oryzanol Variability, an Attractive Rice Bran Bioactive Compound
• Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds
• Caraterização físico-química de variedades exóticas de arroz
• Influência da origem no valor nutricional do chocolate
• Nutritional Properties of Baobab Pulp from Different Angolan Origins
• Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties
• Microbial characterisation of activated sludge in jet-loop bioreactors treating winery wastewaters
• Pilot-scale enzymatic decolorization of industrial dyeing process wastewater
• Bacillus subtillis BMRII production of alkaline proteases
• Effect of the laccase-mediator system on the yellowing of kraft pulps
• Different bioreactor configurations for the decolourisation of the azo dye Reactive Black 5 by Geotrichum sp CCMI 1019
• Microbial proteases application in leather industry
• Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices
• Identification of gamma-oryzanol profiles in rice varieties
• Mass spectrometry-based approaches for the identification of the components of gamma-oryzanol in rice
• Quantification of brown rice compounds with antioxidant properties compared with rice bran
• Assessment of gamma-aminobutyric acid in brown rice and bran: comparison of HPLC and colorimetric methods.
• Comparison of two HPLC methods with derivatization to assess gamma-aminobutyric acid (GABA) contents in brown rice flours and rice bran
• Improvement of GABA content by rice solid-state fermentation
• Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods
• Development of a Functional Dark Chocolate with Baobab Pulp
• Search for peptides acting on Ceratitis capitata larvae
• Mass spectrometry-based approaches for the identification of the components of ¿-oryzanol in rice
• Bioreactor Data Acquisition Used for Aerobic Treatment of Winery Effluent
• Microbial Biodegradation Activity on Winery Effluent Treatment
• Development of Inocula for Biological Treatment of Wineries Wastewaters
• Winery Effluent Treatment With A Jet-Loop Bioreactor: From Lab To The Winery
• Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.)
• Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate
• Carbohydrate composition of cow's milk and plant-based milk alternatives
• Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.)
• Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles
• Cultivated Mushrooms: A Comparative Study of Antioxidant Activity and Phenolic Content
• Nutritional, Elemental and Toxicity Assessment of Three Tropical Fruits’ Pulps and Seeds
• Edible Mushrooms: Quantification of Phenolic Compounds, HPLC Characterization, and Antioxidant Capacity
• Produção, caracterização físico-química e análise sensorial de queijo de cabra com adição de Penicillium camemberti
• Análise nutricional, elementar e de toxicidade de três frutos tropicais
• Características bioativas de farinhas de leguminosas: uma abordagem comparativa
• Evaluation of total phenolic content, HPLC analysis, and antioxidant activity of selected edible mushrooms
• Maximização da eficiência da aplicação de Penicillium camemberti em queijos de cabra
• Increasing Legume Intake: Nutritional and Sensory Effects of Chickpea Flour in Bread
• Desenvolvimento de um queijo fresco com características profiláticas: caracterização físico-química, nutricional e sensorial
• Efeito do processamento artesanal nos constituintes funcionais do sumo de Baobá