Vitor Freitas

Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components.

M. Oliveira, R. C. Alves, Anabela S. G. Costa, 2018, The Science of the total environment.

Microwave-Assisted Extraction as a Green Technology Approach to Recover Polyphenols from Castanea sativa Shells

C. Delerue-Matos, A. Vallverdú-Queralt, Diana Pinto, 2021 .

Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology.

C. Delerue-Matos, C. Freire, E. Vieira, 2020, Food chemistry.

Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability.

I. Fernandes, M. Oliveira, H. Costa, 2019, Food chemistry.

Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds.

Baoshan Sun, Ana M. Mateus, J. Ricardo-da-Silva, 2008, Food chemistry.

From soil to cosmetic industry: Validation of a new cosmetic ingredient extracted from chestnut shells

C. Delerue-Matos, M. Saavedra, P. Costa, 2021 .

Identification and quantification of anthocyanins in fruits from Neomitranthes obscura (DC.) N. Silveira an endemic specie from Brazil by comparison of chromatographic methodologies.

A. Melo, I. Ferreira, R. Godoy, 2015, Food chemistry.