| Journal article |
- Silva, Pedro M.; Neto, Mafalda D.; Cerqueira, Miguel A.; Rodriguez, Isabel; Bourbon, Ana Isabel; Azevedo, Ana Gabriela; Pastrana,
Lorenzo M.; et al. "Resveratrol-loaded octenyl succinic anhydride modified starch emulsions and hydroxypropyl methylcellulose
(HPMC) microparticles: Cytotoxicity and antioxidant bioactivity assessment after in vitro digestion". International
Journal of Biological Macromolecules (2024): https://publons.com/wos-op/publon/66529465/.
10.1016/J.IJBIOMAC.2024.129288
- Jorge L Guía-García; Ana Veronica Charles-Rodriguez; Pedro Silva; Armando Robledo Olivo; Miguel Ângelo Cerqueira; María Liliana
Flores López. "Electrosprayed hydroxypropyl methylcellulose microcapsules containing Rhus microphylla fruit extracts and their
application in strawberry (Fragaria × ananassa) preservation". LWT 184 (2023): 115048-115048. http://dx.doi.org/10.1016/j.lwt.2023.115048.
10.1016/j.lwt.2023.115048
- Pedro M. Silva; Catarina Gonçalves; Lorenzo M. Pastrana; Manuel A. Coimbra; Antonio A. Vicente; Miguel A. Cerqueira. "Recent
advances in oral delivery systems of resveratrol: foreseeing their use in functional foods". Food & Function (2023):
https://doi.org/10.1039/D3FO03065B.
10.1039/D3FO03065B
- Adriana R. Machado; Pedro M. P. Silva; António A. Vicente; Leonor A. Souza-Soares; Ana C. Pinheiro; Miguel A. Cerqueira. "Alginate
Particles for Encapsulation of Phenolic Extract from Spirulina sp. LEB-18: Physicochemical Characterization and Assessment
of In Vitro Gastrointestinal Behavior". Polymers (2022): https://doi.org/10.3390/polym14214759.
10.3390/polym14214759
- Silva, P.M.; Cerqueira, M.A.; Martins, A.J.; Fasolin, L.H.; Cunha, R.L.; Vicente, A.A.. "Oleogels and bigels as alternatives
to saturated fats: A review on their application by the food industry". JAOCS, Journal of the American Oil Chemists' Society
(2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85136848165&partnerID=MN8TOARS.
10.1002/aocs.12637
- Silva, P.M.; Prieto, C.; Andrade, C.C.P.; Lagarón, J.M.; Pastrana, L.M.; Coimbra, M.A.; Vicente, A.A.; Cerqueira, M.A.. "Hydroxypropyl
methylcellulose-based micro- and nanostructures for encapsulation of melanoidins: Effect of electrohydrodynamic processing
variables on morphological and physicochemical properties". International Journal of Biological Macromolecules 202
(2022): 453-467. http://www.scopus.com/inward/record.url?eid=2-s2.0-85123108225&partnerID=MN8TOARS.
10.1016/j.ijbiomac.2022.01.019
- Silva, P.M.; Torres-Giner, S.; Vicente, A.A.; Cerqueira, M.A.. "Management of Operational Parameters and Novel Spinneret Configurations
for the Electrohydrodynamic Processing of Functional Polymers". Macromolecular Materials and Engineering 307 5 (2022):
http://www.scopus.com/inward/record.url?eid=2-s2.0-85124462088&partnerID=MN8TOARS.
10.1002/mame.202100858
- Pedro M. Silva; Sergio Torres-Giner; António A. Vicente; Miguel A. Cerqueira. "Electrohydrodynamic processing for the production
of zein-based microstructures and nanostructures". Current Opinion in Colloid & Interface Science 56 (2021): 101504-101504.
https://doi.org/10.1016/j.cocis.2021.101504.
10.1016/j.cocis.2021.101504
- Pedro Silva; Artur J. Martins; Luiz H. Fasolin; A.A. Vicente. "Modulation and Characterization of Wax-Based Olive Oil Organogels
in View of Their Application in the Food Industry". Gels (2021): https://www.mdpi.com/2310-2861/7/1/12.
10.3390/gels7010012
- Silva, P.M.; Prieto, C.; Lagarón, J.M.; Pastrana, L.M.; Coimbra, M.A.; Vicente, A.A.; Cerqueira, M.A.. "Food-grade hydroxypropyl
methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle
production". Food Hydrocolloids 118 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85103403279&partnerID=MN8TOARS.
10.1016/j.foodhyd.2021.106761
- Viktória Angeli; Pedro Silva; Danilo Crispim Massuela; Muhammad Waleed Khan; Alicia Hamar; Forough Khajehei; Simone Graeff-Hoenninger;
Cinzia Piatti. "Quinoa (Chenopodium quinoa Willd.): An Overview of the Potentials of the “Golden Grain” and Socio-Economic
and Environmental Aspects of Its Cultivation and Marketization". Foods (2020): https://www.mdpi.com/2304-8158/9/2/216.
10.3390/foods9020216
- Nunes, R.; Pereira, B.D.; Cerqueira, M.A.; Silva, P.; Pastrana, L.M.; Vicente, A.A.; Martins, J.T.; Bourbon, A.I.. "Lactoferrin-based
nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids". Food and Function 11 3 (2020):
1966-1981. http://www.scopus.com/inward/record.url?eid=2-s2.0-85082542471&partnerID=MN8TOARS.
10.1039/c9fo02307k
- Esperanza de Jesús Salas-Méndez; Antonio Vicente; Ana Cristina Pinheiro; Lina Fernanda Ballesteros; Pedro Silva; Raúl Rodríguez-García;
Francisco Daniel Hernández-Castillo; et al. "Application of edible nanolaminate coatings with antimicrobial extract of Flourensia
cernua to extend the shelf-life of tomato (Solanum lycopersicum L.) fruit". Postharvest Biology and Technology 150
(2019): 19-27. https://doi.org/10.1016/j.postharvbio.2018.12.008.
10.1016/j.postharvbio.2018.12.008
- Artur J. Martins; Pedro Silva; Filipe Maciel; Lorenzo M. Pastrana; Rosiane Lopes Cunha; Miguel A. Cerqueira; António A. Vicente.
"Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties". Food Research International
(2019): https://doi.org/10.1016/j.foodres.2018.10.019.
10.1016/j.foodres.2018.10.019
- Ramos, P.E.; Silva, P.; Alario, M.M.; Pastrana, L.M.; Teixeira, J.A.; Cerqueira, M.A.; Vicente, A.A.. "Effect of alginate
molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics". Food Hydrocolloids 77
(2018): 8-16. http://www.scopus.com/inward/record.url?eid=2-s2.0-85044348449&partnerID=MN8TOARS.
10.1016/j.foodhyd.2017.08.031
- Laylla Marques Coelho; Pedro Miguel Silva; Joana T. Martins; Ana C. Pinheiro; António A. Vicente. "Emerging opportunities
in exploring the nutritional/functional value of amaranth". Food & Function (2018): https://doi.org/10.1039/C8FO01422A.
10.1039/C8FO01422A
- Soares, N.; Silva, P.; Barbosa, C.; Pinheiro, R.; Vicente, A.A.. "Comparing the effects of glazing and chitosan-based coating
applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage". Journal of Food
Engineering 194 (2017): 79-86. http://www.scopus.com/inward/record.url?eid=2-s2.0-84987668292&partnerID=MN8TOARS.
10.1016/j.jfoodeng.2016.07.021
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