S. Reis

发表

Evaluation of the prebiotic potential of arabinoxylans from brewer’s spent grain

J. Alonso, Susana Ferreira, F. Domingues, 2014, Applied Microbiology and Biotechnology.

Apple Pomace as a Potential Ingredient for the Development of New Functional Foods

D. Rai, N. Abu-Ghannam, S. Reis, 2014 .

Antioxidant Capacity, Arabinoxylans Content and in Vitro Glycaemic Index of Cereal-Based Snacks Incorporated with Brewer’s Spent Grain

N. Abu-Ghannam, S. Reis, 2014 .

Brewer’s spent grain as a functional ingredient for breadsticks

E. Gallagher, Anastasia Ktenioudaki, S. Reis, 2012 .

Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution.

M. Coimbra, Elisabete Coelho, D. Evtuguin, 2020, Journal of agricultural and food chemistry.

Influence of grain particle sizes on the structure of arabinoxylans from brewer's spent grain.

M. Coimbra, Elisabete Coelho, N. Abu-Ghannam, 2015, Carbohydrate polymers.

Improved efficiency of brewer's spent grain arabinoxylans by ultrasound-assisted extraction.

M. Coimbra, Elisabete Coelho, N. Abu-Ghannam, 2015, Ultrasonics sonochemistry.

Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds.

D. Rai, N. Abu-Ghannam, S. Reis, 2012, Food chemistry.

Establishment of the volatile profile of ‘Bravo de Esmolfe’ apple variety and identification of varietal markers

António S. Barros, S. Rocha, I. Delgadillo, 2009 .

Structural differences on cell wall polysaccharides of brewer's spent Saccharomyces and microarray binding profiles with immune receptors.

M. Coimbra, Elisabete Coelho, S. Reis, 2022, Carbohydrate polymers.

Simultaneous determination of ketoacids and dicarbonyl compounds, key Maillard intermediates on the generation of aged wine aroma.

S. Reis, P. G. de Pinho, Carla M Oliveira, 2007, Journal of food science.

Effect of in vitro digestion on the functional properties of Psidium cattleianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extracts.

V. de Freitas, R. Barbieri, S. Reis, 2018, Food & function.

Valorisation of the Cider and Brewing Industry By-products as Nutraceutical Ingredients

S. Reis, 2014 .

Phenolic acids and derivatives: studies on the relationship among structure, radical scavenging activity, and physicochemical parameters.

J. Lima, F. Borges, S. Reis, 2000, Journal of agricultural and food chemistry.

Recovery of added value compounds from cork industry by-products

N. Mateus, V. Freitas, P. Lopes, 2019, Industrial Crops and Products.

Variation in the Phenolic Composition of Cork Stoppers from Different Geographical Origins.

H. Pereira, V. de Freitas, N. Mateus, 2020, Journal of agricultural and food chemistry.

Evaluation of the prebiotic potential of arabinoxylans from brewer’s spent grain

J. Alonso, Susana Ferreira, F. Domingues, 2014, Applied Microbiology and Biotechnology.

Feasibility of Brewer’s Spent Yeast Microcapsules as Targeted Oral Carriers

M. Coimbra, Elisabete Coelho, M. Vilanova, 2023, Foods.