Luís João Abrunhosa Pereira
AuthID: R-000-9HN
11
TITLE: Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives
AUTHORS: Simões, L; Fernandes, N; de Souza, A; Dos Santos, L; Magnani, M; Abrunhosa, L; Teixeira, J ; Schwan, RF; Dias, DR;
PUBLISHED: 2022, SOURCE: Fermentation, VOLUME: 8, ISSUE: 6
AUTHORS: Simões, L; Fernandes, N; de Souza, A; Dos Santos, L; Magnani, M; Abrunhosa, L; Teixeira, J ; Schwan, RF; Dias, DR;
PUBLISHED: 2022, SOURCE: Fermentation, VOLUME: 8, ISSUE: 6
12
TITLE: Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality Full Text
AUTHORS: Cosme, F; Ines, A; Silva, D; Filipe Ribeiro, L; Abrunhosa, L; Nunes, FM ;
PUBLISHED: 2021, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 140
AUTHORS: Cosme, F; Ines, A; Silva, D; Filipe Ribeiro, L; Abrunhosa, L; Nunes, FM ;
PUBLISHED: 2021, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 140
13
TITLE: Lipid-based nanostructures as a strategy to enhance curcumin bioaccessibility: Behavior under digestion and cytotoxicity assessment Full Text
AUTHORS: Gonçalves, RFS; Martins, JT; Abrunhosa, L; Baixinho, J; Matias, AA; Vicente, AA ; Pinheiro, AC ;
PUBLISHED: 2021, SOURCE: Food Research International, VOLUME: 143
AUTHORS: Gonçalves, RFS; Martins, JT; Abrunhosa, L; Baixinho, J; Matias, AA; Vicente, AA ; Pinheiro, AC ;
PUBLISHED: 2021, SOURCE: Food Research International, VOLUME: 143
14
TITLE: Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts Full Text
AUTHORS: Pino Hernández, E; Pereira, RN; Ballesteros, LF; Vicente, AA; Abrunhosa, L; Teixeira, JA ;
PUBLISHED: 2021, SOURCE: Food and Bioprocess Technology
AUTHORS: Pino Hernández, E; Pereira, RN; Ballesteros, LF; Vicente, AA; Abrunhosa, L; Teixeira, JA ;
PUBLISHED: 2021, SOURCE: Food and Bioprocess Technology
INDEXED IN: 
Scopus
Scopus IN MY: 
ORCID
ORCID15
TITLE: Nanoemulsions for enhancement of curcumin bioavailability and their safety evaluation: Effect of emulsifier type
AUTHORS: Gonçalves, RFS; Martins, JT; Abrunhosa, L; Vicente, AA ; Pinheiro, AC ;
PUBLISHED: 2021, SOURCE: Nanomaterials, VOLUME: 11, ISSUE: 3
AUTHORS: Gonçalves, RFS; Martins, JT; Abrunhosa, L; Vicente, AA ; Pinheiro, AC ;
PUBLISHED: 2021, SOURCE: Nanomaterials, VOLUME: 11, ISSUE: 3
16
TITLE: Nanoemulsions for Enhancement of Curcumin Bioavailability and Their Safety Evaluation: Effect of Emulsifier Type
AUTHORS: Goncalves, RFS; Martins, JT; Abrunhosa, L; Vicente, AA ; Pinheiro, AC;
PUBLISHED: 2021, SOURCE: NANOMATERIALS, VOLUME: 11, ISSUE: 3
AUTHORS: Goncalves, RFS; Martins, JT; Abrunhosa, L; Vicente, AA ; Pinheiro, AC;
PUBLISHED: 2021, SOURCE: NANOMATERIALS, VOLUME: 11, ISSUE: 3
INDEXED IN: 
WOS
WOS17
TITLE: Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts
AUTHORS: Pino Hernandez, E; Pereira, RN; Ballesteros, LF; Vicente, AA ; Abrunhosa, L; Teixeira, JA;
PUBLISHED: 2021, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 14, ISSUE: 5
AUTHORS: Pino Hernandez, E; Pereira, RN; Ballesteros, LF; Vicente, AA ; Abrunhosa, L; Teixeira, JA;
PUBLISHED: 2021, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 14, ISSUE: 5
INDEXED IN: WOS
WOS18
TITLE: Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: From nutritional characterisation to the conceptual process design for prebiotic production
AUTHORS: Gómez, JA; Pino Hernández, E; Abrunhosa, L; Matallana, LG; Sánchez, OJ; Teixeira, JA ; Nobre, C;
PUBLISHED: 2021, SOURCE: Food and Function, VOLUME: 12, ISSUE: 7
AUTHORS: Gómez, JA; Pino Hernández, E; Abrunhosa, L; Matallana, LG; Sánchez, OJ; Teixeira, JA ; Nobre, C;
PUBLISHED: 2021, SOURCE: Food and Function, VOLUME: 12, ISSUE: 7
19
TITLE: Rhamnolipids inhibit aflatoxins production in Aspergillus flavus by causing structural damages in the fungal hyphae and down-regulating the expression of their biosynthetic genes
AUTHORS: Rodrigues, AI; Gudina, EJ ; Abrunhosa, L; Malheiro, AR; Fernandes, R; Teixeira, JA ; Rodrigues, LR ;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 348
AUTHORS: Rodrigues, AI; Gudina, EJ ; Abrunhosa, L; Malheiro, AR; Fernandes, R; Teixeira, JA ; Rodrigues, LR ;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 348
20
TITLE: Lipid-based nanostructures as a strategy to enhance curcumin bioaccessibility: Behavior under digestion and cytotoxicity assessment Full Text
AUTHORS: Goncalves, RFS; Martins, JT; Abrunhosa, L; Baixinho, J; Matias, AA; Vicente, AA ; Pinheiro, AC;
PUBLISHED: 2021, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 143
AUTHORS: Goncalves, RFS; Martins, JT; Abrunhosa, L; Baixinho, J; Matias, AA; Vicente, AA ; Pinheiro, AC;
PUBLISHED: 2021, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 143
INDEXED IN: WOS
WOS