Patricia Morales
Patricia Morales
Profesor Contratado Doctor (UCM)
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Adding molecules to food, pros and cons: A review on synthetic and natural food additives
M Carocho, MF Barreiro, P Morales, ICFR Ferreira
Comprehensive reviews in food science and food safety 13 (4), 377-399, 2014
Natural food additives: Quo vadis?
M Carocho, P Morales, ICFR Ferreira
Trends in food science & technology 45 (2), 284-295, 2015
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
N Martins, CL Roriz, P Morales, L Barros, ICFR Ferreira
Trends in food science & technology 52, 1-15, 2016
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives
M Carocho, P Morales, ICFR Ferreira
Trends in Food Science & Technology 71, 107-120, 2018
Sweeteners as food additives in the XXI century: A review of what is known, and what is to come
M Carocho, P Morales, ICFR Ferreira
Food and Chemical Toxicology 107, 302-317, 2017
Functional foods based on extracts or compounds derived from mushrooms
FS Reis, A Martins, MH Vasconcelos, P Morales, ICFR Ferreira
Trends in Food Science & Technology 66, 48-62, 2017
Valorization of wild strawberry-tree fruits (Arbutus unedo L.) through nutritional assessment and natural production data
BM Ruiz-Rodríguez, P Morales, V Fernández-Ruiz, MC Sánchez-Mata, ...
Food Research International 44 (5), 1244-1253, 2011
Wild vegetables of the Mediterranean area as valuable sources of bioactive compounds
MC Sánchez-Mata, RD Cabrera Loera, P Morales, V Fernández-Ruiz, ...
Genetic Resources and Crop Evolution, 1-13, 2012
Carbohydrate composition of raw and extruded pulse flours
JDJ Berrios, P Morales, M Cámara, MC Sánchez-Mata
Food Research International 43 (2), 531-536, 2010
Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity
P Morales, ICFR Ferreira, AM Carvalho, MC Sánchez-Mata, M Cámara, ...
LWT-Food Science and Technology 55 (1), 389-396, 2014
Nutritional and antioxidant properties of pulp and seeds of two xoconostle cultivars (Opuntia joconostle FAC Weber ex Diguet and Opuntia matudae Scheinvar) of high consumption …
P Morales, E Ramírez-Moreno, M de Cortes Sanchez-Mata, AM Carvalho, ...
Food Research International 46 (1), 279-285, 2012
Tocopherol composition and antioxidant activity of Spanish wild vegetables
P Morales, AM Carvalho, MC Sánchez-Mata, M Cámara, M Molina, ...
Genetic Resources and Crop Evolution, 1-13, 2011
Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms
SA Heleno, L Barros, A Martins, P Morales, V Fernandez-Ruiz, ...
LWT-Food Science and Technology 63 (2), 799-806, 2015
Wild edible fruits as a potential source of phytochemicals with capacity to inhibit lipid peroxidation
P Morales, ICFR Ferreira, AM Carvalho, V Fernández‐Ruiz, ...
European Journal of Lipid Science and Technology 115 (2), 176-185, 2013
Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity
P Morales, L Cebadera-Miranda, RM Cámara, FS Reis, L Barros, ...
Journal of Functional Foods 19, 537-544, 2015
Melissa officinalis L. decoctions as functional beverages: A bioactive approach and chemical characterization
M Carocho, L Barros, RC Calhelha, A Ćirić, M Soković, C Santos-Buelga, ...
Food & function 6 (7), 2240-2248, 2015
Nanopartículas de plata: Aplicaciones y riesgos tóxicos para la salud humana y el medio ambiente/silver nanoparticles: Applications and toxic risks to human heatlh and environment
A Ávalos, AI Haza, D Mateo, P Morales
Revista Complutense de Ciencias Veterinarias 7 (2), 1, 2013
Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities
Z Mzoughi, H Chahdoura, Y Chakroun, M Cámara, V Fernández-Ruiz, ...
Food Research International 119, 612-621, 2019
Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology
CL Roriz, L Barros, MA Prieto, P Morales, ICFR Ferreira
Food chemistry 229, 223-234, 2017
Nutrients, phytochemicals and antioxidant activity in wild populations of Allium ampeloprasum L., a valuable underutilized vegetable
P García-Herrera, P Morales, V Fernández-Ruiz, MC Sánchez-Mata, ...
Food research international 62, 272-279, 2014
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