Coelho MC - Search Results

1

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, coelho e. Foods. 2022 Mar 25;11(7):954. doi: 10.3390/foods11070954. Foods. 2022. PMID: 35407041 Free PMC article.

2

Incorporation of strawberries preparation in yoghurt: impact on phytochemicals and milk proteins.

Oliveira A, Alexandre EM, Coelho M, Lopes C, Almeida DP, Pintado M. Oliveira A, et al. Food Chem. 2015 Mar 15;171:370-8. doi: 10.1016/j.foodchem.2014.08.107. Epub 2014 Sep 6. Food Chem. 2015. PMID: 25308682

3

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

4

Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time.

Rocha C, Coelho M, Lima RC, Campos FM, Pintado M, Cunha LM. Rocha C, et al. Food Sci Technol Int. 2019 Dec;25(8):701-710. doi: 10.1177/1082013219860352. Epub 2019 Jul 8. Food Sci Technol Int. 2019. PMID: 31284762

5

Are olive pomace powders a safe source of bioactives and nutrients?

Ribeiro TB, Oliveira A, Coelho M, Veiga M, Costa EM, Silva S, Nunes J, Vicente AA, Pintado M. Ribeiro TB, et al. J Sci Food Agric. 2021 Mar 30;101(5):1963-1978. doi: 10.1002/jsfa.10812. Epub 2020 Oct 6. J Sci Food Agric. 2021. PMID: 32914435

6

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.

7

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.

8

Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties.

Coelho M, Silva S, Costa E, Pereira RN, Rodrigues AS, Teixeira JA, Pintado M. Coelho M, et al. Molecules. 2021 Jun 24;26(13):3838. doi: 10.3390/molecules26133838. Molecules. 2021. PMID: 34202440 Free PMC article.

9

Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts.

Coelho M, Oliveira C, Coscueta ER, Fernandes J, Pereira RN, Teixeira JA, Rodrigues AS, Pintado ME. Coelho M, et al. Foods. 2022 Apr 6;11(7):1064. doi: 10.3390/foods11071064. Foods. 2022. PMID: 35407151 Free PMC article.

10

Integral valorisation of tomato by-products towards bioactive compounds recovery: Human health benefits.

Coelho MC, Rodrigues AS, Teixeira JA, Pintado ME. Coelho MC, et al. Food Chem. 2023 Jun 1;410:135319. doi: 10.1016/j.foodchem.2022.135319. Epub 2022 Dec 30. Food Chem. 2023. PMID: 36634564 Free article. Review.

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