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José Pinela
José Pinela
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança
Verified email at ipb.pt
Title
Cited by
Cited by
Year
Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer’varieties in Northeastern Portugal homegardens
J Pinela, L Barros, AM Carvalho, ICFR Ferreira
Food and chemical toxicology 50 (3-4), 829-834, 2012
2782012
Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part
L Lockowandt, J Pinela, CL Roriz, C Pereira, RMV Abreu, RC Calhelha, ...
Industrial Crops and Products 128, 496-503, 2019
1982019
Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society
J Pinela, AM Carvalho, ICFR Ferreira
Food and Chemical Toxicology 110, 165-188, 2017
1762017
Optimization of heat-and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
J Pinela, MA Prieto, E Pereira, I Jabeur, MF Barreiro, L Barros, ...
Food chemistry 275, 309-321, 2019
1612019
Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: A nutraceutical-oriented optimization study
J Pinela, MA Prieto, AM Carvalho, MF Barreiro, MBPP Oliveira, L Barros, ...
Separation and Purification Technology 164, 114-124, 2016
1422016
Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat-and ultrasound-assisted extractions and application in a bakery product
BR Albuquerque, J Pinela, L Barros, MBPP Oliveira, ICFR Ferreira
Food Chemistry 316, 126364, 2020
1382020
Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety
J Pinela, ICFR Ferreira
Critical Reviews in Food Science and Nutrition 57 (10), 2095-2111, 2017
1352017
Characterization and Quantification of Phenolic Compounds in Four Tomato (Lycopersicon esculentum L.) Farmers’ Varieties in Northeastern Portugal Homegardens
L Barros, M Dueñas, J Pinela, AM Carvalho, CS Buelga, ICFR Ferreira
Plant Foods for Human Nutrition 67, 229-234, 2012
1312012
Influence of the drying method in the antioxidant potential and chemical composition of four shrubby flowering plants from the tribe Genisteae (Fabaceae)
J Pinela, L Barros, AM Carvalho, ICFR Ferreira
Food and chemical toxicology 49 (11), 2983-2989, 2011
1032011
Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: Effects of drying and oral preparation methods
J Pinela, L Barros, M Dueñas, AM Carvalho, C Santos-Buelga, ...
Food Chemistry 135 (3), 1028-1035, 2012
982012
Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds
JI Alonso-Esteban, J Pinela, L Barros, A Ćirić, M Soković, RC Calhelha, ...
Industrial Crops and Products 134, 154-159, 2019
902019
Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society
J Pinela, MA Prieto, MF Barreiro, AM Carvalho, MBPP Oliveira, TP Curran, ...
Innovative Food Science & Emerging Technologies 41, 160-171, 2017
872017
Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower
M Añibarro-Ortega, J Pinela, L Barros, A Ćirić, SP Silva, E Coelho, ...
Antioxidants 8 (10), 444, 2019
752019
Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage
J Pinela, JCM Barreira, L Barros, SC Verde, AL Antonio, AM Carvalho, ...
Food chemistry 206, 50-58, 2016
752016
Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization
J Pinela, MA Prieto, L Barros, AM Carvalho, MBPP Oliveira, JA Saraiva, ...
Separation and Purification Technology 192, 501-512, 2018
742018
In vitro and in vivo evaluation of enzymatic and antioxidant activity, cytotoxicity and genotoxicity of curcumin-loaded solid dispersions
IS de Sá, AP Peron, FV Leimann, GN Bressan, BN Krum, R Fachinetto, ...
Food and Chemical Toxicology 125, 29-37, 2019
682019
Bioactive compounds of tomatoes as health promoters
J Pinela, M Oliveira, I Ferreira
Natural bioactive compounds from fruits and vegetables 2 (3), 48-91, 2016
622016
Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds
JI Alonso-Esteban, J Pinela, A Ćirić, RC Calhelha, M Soković, ...
Food Chemistry 374, 131754, 2022
582022
Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential
E Gómez-Mejía, CL Roriz, SA Heleno, R Calhelha, MI Dias, J Pinela, ...
Food Chemistry 337, 127998, 2021
532021
Optimization of microwave-assisted extraction of hydrophilic and lipophilic antioxidants from a surplus tomato crop by response surface methodology
J Pinela, MA Prieto, MF Barreiro, AM Carvalho, MBPP Oliveira, ...
Food and Bioproducts Processing 98, 283-298, 2016
522016
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