Ribeiro TB - Search Results

1

Tomato Processing By-Products Valorisation through Ohmic Heating Approach.

Coelho MC, Ghalamara S, Campos D, Ribeiro TB, Pereira R, Rodrigues AS, Teixeira JA, Pintado M. Coelho MC, et al. Among authors: ribeiro tb. Foods. 2023 Feb 15;12(4):818. doi: 10.3390/foods12040818. Foods. 2023. PMID: 36832895 Free PMC article.

2

Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients.

Campos DA, Ribeiro TB, Teixeira JA, Pastrana L, Pintado MM. Campos DA, et al. Among authors: ribeiro tb. Foods. 2020 Jan 7;9(1):60. doi: 10.3390/foods9010060. Foods. 2020. PMID: 31936041 Free PMC article.

3

Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits.

Ribeiro TB, Oliveira A, Campos D, Nunes J, Vicente AA, Pintado M. Ribeiro TB, et al. Food Funct. 2020 Mar 26;11(3):2238-2254. doi: 10.1039/c9fo03000j. Food Funct. 2020. PMID: 32101211

4

Are olive pomace powders a safe source of bioactives and nutrients?

Ribeiro TB, Oliveira A, Coelho M, Veiga M, Costa EM, Silva S, Nunes J, Vicente AA, Pintado M. Ribeiro TB, et al. J Sci Food Agric. 2021 Mar 30;101(5):1963-1978. doi: 10.1002/jsfa.10812. Epub 2020 Oct 6. J Sci Food Agric. 2021. PMID: 32914435

5

Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre.

Ribeiro TB, Campos D, Oliveira A, Nunes J, Vicente AA, Pintado M. Ribeiro TB, et al. Food Res Int. 2021 Apr;142:110032. doi: 10.1016/j.foodres.2020.110032. Epub 2020 Dec 18. Food Res Int. 2021. PMID: 33773651

6

In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction.

Coelho MC, Ribeiro TB, Oliveira C, Batista P, Castro P, Monforte AR, Rodrigues AS, Teixeira J, Pintado M. Coelho MC, et al. Among authors: ribeiro tb. Foods. 2021 Mar 7;10(3):554. doi: 10.3390/foods10030554. Foods. 2021. PMID: 33800085 Free PMC article.

7

Grape stalk valorization for fermentation purposes.

Atatoprak T, Amorim MM, Ribeiro T, Pintado M, Madureira AR. Atatoprak T, et al. Food Chem (Oxf). 2021 Dec 22;4:100067. doi: 10.1016/j.fochms.2021.100067. eCollection 2022 Jul 30. Food Chem (Oxf). 2021. PMID: 35415689 Free PMC article.

8

Unveiling the phytochemical nature of acorns: the relevance of dehusking.

Castro LMG, Ribeiro TB, Alexandre EMC, Saraiva JA, Pintado M. Castro LMG, et al. Among authors: ribeiro tb. Food Funct. 2022 Jun 20;13(12):6636-6647. doi: 10.1039/d1fo04043j. Food Funct. 2022. PMID: 35642610

9

Impact of Circular Brewer's Spent Grain Flour after In Vitro Gastrointestinal Digestion on Human Gut Microbiota.

Bonifácio-Lopes T, Catarino MD, Vilas-Boas AA, Ribeiro TB, Campos DA, Teixeira JA, Pintado M. Bonifácio-Lopes T, et al. Among authors: ribeiro tb. Foods. 2022 Jul 30;11(15):2279. doi: 10.3390/foods11152279. Foods. 2022. PMID: 35954046 Free PMC article.

10

Astaxanthin impact on brain: health potential and market perspective.

Cunha SA, Borges S, Baptista-Silva S, Ribeiro T, Oliveira-Silva P, Pintado M, Batista P. Cunha SA, et al. Crit Rev Food Sci Nutr. 2024;64(30):11067-11090. doi: 10.1080/10408398.2023.2232866. Epub 2023 Jul 7. Crit Rev Food Sci Nutr. 2024. PMID: 37417323 Review.

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