Publications by the researcher in collaboration with Paulo E. S. Munekata (62)

2023

  1. Food processing 4.0: Current and future developments spurred by the fourth industrial revolution

    Food Control, Vol. 145

2022

  1. Food Lipids: Sources, Health Implications, and Future Trends

    Elsevier Inc., pp. 1-496

  2. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

  3. Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective

    Food Reviews International, Vol. 38, Núm. 5, pp. 930-952

2021

  1. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

    Trends in Food Science and Technology, Vol. 116, pp. 232-243

  2. Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

    Molecules (Basel, Switzerland), Vol. 26, Núm. 6

  3. Revalorization of almond by-products for the design of novel functional foods: An updated review

    Foods, Vol. 10, Núm. 8

  4. Sustainable Production Technology in Food

    Elsevier, pp. 1-220

2020

  1. A review of sustainable and intensified techniques for extraction of food and natural products

    Green Chemistry, Vol. 22, Núm. 8, pp. 2325-2353

  2. Anthocyanins: Antioxidant properties, sources and health benefits

    Nova Science Publishers, Inc., pp. 1-387

  3. Chapter 3: Controlling Biogenic Amine Formation in Food

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 41-61

  4. Composition, antifungal, phytotoxic, and insecticidal activities of thymus kotschyanus essential oil

    Molecules, Vol. 25, Núm. 5

  5. Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products

    Elsevier, pp. 1-353

  6. Development of new food and pharmaceutical products: Nutraceuticals and food additives

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 53-96

  7. Edible films/coating with tailored properties for active packaging of meat, fish and derived products

    Trends in Food Science and Technology, Vol. 98, pp. 10-24

  8. Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages

    Foods, Vol. 9, Núm. 3

  9. Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and cytotoxicity of the extracts obtained from aquaculture and fisheries by-products

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 97-125

  10. Impact of a pitanga leaf extract to prevent lipid oxidation processes during shelf life of packaged pork burgers: An untargeted metabolomic approach

    Foods, Vol. 9, Núm. 11

  11. Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary

    Food Research International, Vol. 134

  12. Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods

    Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 74-86