Luı́s Abrunhosa - Publications, H-index & Citations

Luı́s Abrunhosa

university of minho

33H指数

153论文数

3.5K被引数

收录论文 42

发表时间

Novel recombinant human serum albumin-SPE systems for ochratoxin A determination – Application in beer analysis 新型重组人血清白蛋白-SPE系统用于赭曲霉毒素A的测定——在啤酒分析中的应用

Journal of Food Composition and Analysis

IF4.6

2025-09-25

OAAI

Diana G. Rodrigues; Tatiana Q. Aguiar; Lucília Domingues; Luís Abrunhosa

Microplate fluorescence quenching for high throughput screening of affinity constants - Serum albumins and zearalenones case study

METHODS

IF4.3

2025-02-01

PREAI

Aoalsteinsson, Heioar Mar; Pinto, Lavinia Quartin; Aguiar, Tatiana Q.; Teixeira, Jose A.; Abrunhosa, Luis

Recombinant bovine serum albumin domain II as bioreceptor for ochratoxin A capture 重组牛血清白蛋白结构域II作为赭曲霉毒素A捕获的生物受体

TALANTA

IF6.1

2025-02-01

OAAI

Aguiar, Tatiana Q.; Leal, Tania; Rodrigues, Diana G.; Abrunhosa, Luis; Oliveira, Carla; Domingues, Lucilia

Brazilian Table Olives: A Source of Lactic Acid Bacteria with Antimycotoxigenic and Antifungal Activity

TOXINS

IF4

2023-01-13

OAAI

Simoes, Luara; Fernandes, Natalia; Teixeira, Jose; Abrunhosa, Luis; Dias, Disney Ribeiro

Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence

MOLECULES

IF4.6

2023-01-10

OAAI

Pino-Hernandez, Enrique; Fasolin, Luiz Henrique; Ballesteros, Lina F.; Pinto, Carlos A.; Saraiva, Jorge A.; Abrunhosa, Luis; Teixeira, Jose Antonio

Detoxification of ochratoxin A and zearalenone by Pleurotus ostreatus during in vitro gastrointestinal digestion

FOOD CHEMISTRY

IF9.8

2022-08-01

OAAI

Nobre, Clarisse; Gonzalez, Alondra; Losoya, Carolina; Teixeira, Jose A.; Belmares, Ruth; Abrunhosa, Luis

Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives

FERMENTATION-BASEL

IF3.3

2022-06-14

OAAI

Simoes, Luara; Fernandes, Natalia; de Souza, Angelica; dos Santos, Luiz; Magnani, Marciane; Abrunhosa, Luis; Teixeira, Jose; Schwan, Rosane Freitas; Dias, Disney Ribeiro

Penicillium brevicompactum as a novel source of natural pigments with potential for food applications 短青霉作为天然色素的新来源，具有食品应用潜力

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2022-03-01

OAAI

Fonseca, Carla S.; da Silva, Nuno R.; Ballesteros, Lina F.; Basto, Bruna; Abrunhosa, Luis; Teixeira, Jose A.; Silverio, Sara C.

Hydrothermal and high-pressure processing of chestnuts-Dependence on the storage conditions

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2022-03-01

OAAI

Pino-Hernandez, Enrique; Pinto, Carlos A.; Abrunhosa, Luis; Teixeira, Jose Antonio; Saraiva, Jorge A.

Curcumin encapsulation in nanostructures for cancer therapy: A 10-year overview

INTERNATIONAL JOURNAL OF PHARMACEUTICS

IF5.2

2021-07-01

OAAI

D'Angelo, Natalia A.; Noronha, Mariana A.; Kurnik, Isabelle S.; Camara, Mayra C. C.; Vieira, Jorge M.; Abrunhosa, Luis; Martins, Joana T.; Alves, Thais F. R.; Tundisi, Louise L.; Ataide, Janaina A.; Costa, Juliana S. R.; Jozala, Angela F.; Nascimento, Laura O.; Mazzola, Priscila G.; Chaud, Marco, V; Vicente, Antonio A.; Lopes, Andre M.

Rhamnolipids inhibit aflatoxins production in Aspergillus flavus by causing structural damages in the fungal hyphae and down-regulating the expression of their biosynthetic genes

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2021-06-01

OAAI

Rodrigues, Ana, I; Gudina, Eduardo J.; Abrunhosa, Luis; Malheiro, Ana R.; Fernandes, Rui; Teixeira, Jose A.; Rodrigues, Ligia R.

Lipid-based nanostructures as a strategy to enhance curcumin bioaccessibility: Behavior under digestion and cytotoxicity assessment

FOOD RESEARCH INTERNATIONAL

IF8

2021-05-01

OAAI

Goncalves, Raquel F. S.; Martins, Joana T.; Abrunhosa, Luis; Baixinho, Joao; Matias, Ana A.; Vicente, Antonio A.; Pinheiro, Ana C.

Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-04-01

OAAI

Cosme, Fernanda; Ines, Antonio; Silva, Davide; Filipe-Ribeiro, Luis; Abrunhosa, Luis; Nunes, Fernando M.

Nanoemulsions for Enhancement of Curcumin Bioavailability and Their Safety Evaluation: Effect of Emulsifier Type

NANOMATERIALS

IF4.3

2021-03-23

OAAI

Goncalves, Raquel F. S.; Martins, Joana T.; Abrunhosa, Luis; Vicente, Antonio A.; Pinheiro, Ana C.

Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2021-03-11

PREAI

Pino-Hernandez, Enrique; Pereira, Ricardo N.; Ballesteros, Lina F.; Vicente, Antonio A.; Abrunhosa, Luis; Teixeira, Jose A.

Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production

FOOD & FUNCTION

IF5.4

2021-01-01

PREAI

Gomez, James A.; Pino-Hernandez, Enrique; Abrunhosa, Luis; Matallana, Luis G.; Sanchez, Oscar J.; Teixeira, Jose A.; Nobre, Clarisse

Active Whey Protein Edible Films and Coatings Incorporating Lactobacillus buchneri for Penicillium nordicum Control in Cheese

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2020-05-25

PREAI

Guimaraes, Ana; Ramos, Oscar; Cerqueir, Miguel; Venancio, Rmando; Abrunhosa, Luis

Suitability of β-lactoglobulin micro- and nanostructures for loading and release of bioactive compounds

FOOD HYDROCOLLOIDS

IF12.4

2020-04-01

OAAI

Simoes, Livia S.; Abrunhosa, Luis; Vicente, Antonio A.; Ramos, Oscar L.

BSA-based sample clean-up columns for ochratoxin A determination in wine: Method development and validation

FOOD CHEMISTRY

IF9.8

2019-12-01

OAAI

Leal, Tania; Abrunhosa, Luis; Domingues, Lucilia; Venancio, Armando; Oliveira, Carla

Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions

JOURNAL OF FOOD ENGINEERING

IF5.8

2019-02-01

OAAI

Silva, Helder D.; Beldikova, Eliska; Poejo, Joana; Abrunhosa, Luis; Serra, Ana Teresa; Duarte, Catarina M. M.; Branyik, Tomag; Cerqueira, Miguel A.; Pinheiro, Ana C.; Vicente, Antnio A.

研究方向