José Pinela
José Pinela
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança
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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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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