Tania P. B. Ribeiro
AuthID: R-00G-VT3
11
TITLE: On the development of a collaborative robotic system for industrial coating cells Full Text
AUTHORS: Arrais, R ; Costa, CM ; Ribeiro, P; Rocha, LF ; Silva, M ; Veiga, G ;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF ADVANCED MANUFACTURING TECHNOLOGY, VOLUME: 115, ISSUE: 3
AUTHORS: Arrais, R ; Costa, CM ; Ribeiro, P; Rocha, LF ; Silva, M ; Veiga, G ;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF ADVANCED MANUFACTURING TECHNOLOGY, VOLUME: 115, ISSUE: 3
12
TITLE: Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion Full Text
AUTHORS: Ribeiro, TB; Bonifacio Lopes, T; Morais, P; Miranda, A; Nunes, J; Vicente, AA ; Pintado, M;
PUBLISHED: 2021, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 297
AUTHORS: Ribeiro, TB; Bonifacio Lopes, T; Morais, P; Miranda, A; Nunes, J; Vicente, AA ; Pintado, M;
PUBLISHED: 2021, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 297
13
TITLE: Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre Full Text
AUTHORS: Ribeiro, TB; Campos, D; Oliveira, A; Nunes, J; Vicente, AA; Pintado, M;
PUBLISHED: 2021, SOURCE: Food Research International, VOLUME: 142
AUTHORS: Ribeiro, TB; Campos, D; Oliveira, A; Nunes, J; Vicente, AA; Pintado, M;
PUBLISHED: 2021, SOURCE: Food Research International, VOLUME: 142
14
TITLE: In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction
AUTHORS: Coelho, MC; Ribeiro, TB; Oliveira, C; Batista, P; Castro, P; Monforte, AR; Rodrigues, AS; Teixeira, J; Pintado, M;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 3
AUTHORS: Coelho, MC; Ribeiro, TB; Oliveira, C; Batista, P; Castro, P; Monforte, AR; Rodrigues, AS; Teixeira, J; Pintado, M;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 3
INDEXED IN: 
Scopus 
WOS
Scopus WOS15
TITLE: Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre Full Text
AUTHORS: Oliveira, A; Ribeiro, TB; Campos, D; Oliveira, A; Nunes, J; Vicente, AA ; Pintado, M;
PUBLISHED: 2021, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 142
AUTHORS: Oliveira, A; Ribeiro, TB; Campos, D; Oliveira, A; Nunes, J; Vicente, AA ; Pintado, M;
PUBLISHED: 2021, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 142
INDEXED IN: WOS
WOS16
TITLE: Improving the ripening process after 1-MCP application: Implications and strategies Full Text
AUTHORS: Dias, C; Ribeiro, T; Rodrigues, AC; Ferrante, A; Vasconcelos, MW; Pintado, M;
PUBLISHED: 2021, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 113
AUTHORS: Dias, C; Ribeiro, T; Rodrigues, AC; Ferrante, A; Vasconcelos, MW; Pintado, M;
PUBLISHED: 2021, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 113
INDEXED IN: Scopus WOS
Scopus WOS17
TITLE: Impact of Extraction Process in Non-Compliant 'Bravo de Esmolfe' Apples towards the Development of Natural Antioxidant Extracts
AUTHORS: Vilas Boas, AA; Oliveira, A; Ribeiro, TB; Ribeiro, S; Nunes, C; Gomez Garcia, R; Nunes, J; Pintado, M;
PUBLISHED: 2021, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 11, ISSUE: 13
AUTHORS: Vilas Boas, AA; Oliveira, A; Ribeiro, TB; Ribeiro, S; Nunes, C; Gomez Garcia, R; Nunes, J; Pintado, M;
PUBLISHED: 2021, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 11, ISSUE: 13
INDEXED IN: Scopus WOS
Scopus WOS18
TITLE: Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients
AUTHORS: Debora A Campos; Tania B Ribeiro; Jose A Teixeira; Lorenzo Pastrana; Maria Manuela Pintado;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 1
AUTHORS: Debora A Campos; Tania B Ribeiro; Jose A Teixeira; Lorenzo Pastrana; Maria Manuela Pintado;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 1
INDEXED IN: Scopus WOS
Scopus WOS19
TITLE: Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits
AUTHORS: Ribeiro, TB; Oliveira, A; Campos, D; Nunes, J; Vicente, AA ; Pintado, M;
PUBLISHED: 2020, SOURCE: FOOD & FUNCTION, VOLUME: 11, ISSUE: 3
AUTHORS: Ribeiro, TB; Oliveira, A; Campos, D; Nunes, J; Vicente, AA ; Pintado, M;
PUBLISHED: 2020, SOURCE: FOOD & FUNCTION, VOLUME: 11, ISSUE: 3
20
TITLE: Are olive pomace powders a safe source of bioactives and nutrients? Full Text
AUTHORS: Ribeiro, TB; Oliveira, A; Coelho, M; Veiga, M; Costa, EM; Silva, S; Nunes, J; Vicente, AA ; Pintado, M;
PUBLISHED: 2020, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 101, ISSUE: 5
AUTHORS: Ribeiro, TB; Oliveira, A; Coelho, M; Veiga, M; Costa, EM; Silva, S; Nunes, J; Vicente, AA ; Pintado, M;
PUBLISHED: 2020, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 101, ISSUE: 5
