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Page 1
Carotenoids Diet: Digestion, Gut Microbiota Modulation, and Inflammatory Diseases.
Nutrients. 2023 May 10;15(10):2265. doi: 10.3390/nu15102265.
Nutrients. 2023.
PMID: 37242148
Free PMC article.
Review.
Tomato Processing By-Products Valorisation through Ohmic Heating Approach.
Coelho MC, Ghalamara S, Campos D, Ribeiro TB, Pereira R, Rodrigues AS, Teixeira JA, Pintado M.
Coelho MC, et al.
Foods. 2023 Feb 15;12(4):818. doi: 10.3390/foods12040818.
Foods. 2023.
PMID: 36832895
Free PMC article.
Item in Clipboard
Evaluation of Microbial-Fructo-Oligosaccharides Metabolism by Human Gut Microbiota Fermentation as Compared to Commercial Inulin-Derived Oligosaccharides.
Roupar D, Coelho MC, Gonçalves DA, Silva SP, Coelho E, Silva S, Coimbra MA, Pintado M, Teixeira JA, Nobre C.
Roupar D, et al. Among authors: coelho mc.
Foods. 2022 Mar 25;11(7):954. doi: 10.3390/foods11070954.
Foods. 2022.
PMID: 35407041
Free PMC article.
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Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity.
Alexandre EMC, Coelho MC, Ozcan K, Pinto CA, Teixeira JA, Saraiva JA, Pintado M.
Alexandre EMC, et al. Among authors: coelho mc.
Foods. 2021 Mar 9;10(3):570. doi: 10.3390/foods10030570.
Foods. 2021.
PMID: 33803279
Free PMC article.
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Modulation of the Gut Microbiota by Tomato Flours Obtained after Conventional and Ohmic Heating Extraction and Its Prebiotic Properties.
Coelho MC, Costa C, Roupar D, Silva S, Rodrigues AS, Teixeira JA, Pintado ME.
Coelho MC, et al.
Foods. 2023 May 8;12(9):1920. doi: 10.3390/foods12091920.
Foods. 2023.
PMID: 37174457
Free PMC article.
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In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction.
Coelho MC, Ribeiro TB, Oliveira C, Batista P, Castro P, Monforte AR, Rodrigues AS, Teixeira J, Pintado M.
Coelho MC, et al.
Foods. 2021 Mar 7;10(3):554. doi: 10.3390/foods10030554.
Foods. 2021.
PMID: 33800085
Free PMC article.
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Variation of anthocyanins and other major phenolic compounds throughout the ripening of four Portuguese blueberry (Vaccinium corymbosum L) cultivars.
Silva S, Costa EM, Coelho MC, Morais RM, Pintado ME.
Silva S, et al. Among authors: coelho mc.
Nat Prod Res. 2017 Jan;31(1):93-98. doi: 10.1080/14786419.2016.1209668. Epub 2016 Aug 10.
Nat Prod Res. 2017.
PMID: 27686738
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