Elisabete Coelho

University of Aveiro

H指数:33

被引数:3,006

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Nutritional Composition, Essential Oil Profiling, and Post-Digestion Phytochemical and Antioxidant Properties of Fennel Pignut (Bunium ferulaceum) Seeds

茴芹茴香（Bunium ferulaceum）种子的营养成分组成、精油成分分析及其消化后的植物化学物质和抗氧化特性

Foods

IF5.1

2026-10-070

Parkia pendula pod exudate polysaccharide: structural characterization and impact on human gut microbiota

木豆属植物Parkia pendula的豆荚分泌物多糖：结构表征及其对人类肠道菌群的影响

International Journal of Biological Macromolecules

IF8.5

2026-07-010

PRE

Coffee silverskin fermentation in a single step for sustainable production of carbohydrate-based mixture rich in pectic oligosaccharides

一步法咖啡银皮发酵可持续生产富含果胶寡糖的碳水化合物基混合物

Food and Bioproducts Processing

IF3.4

2026-04-020

OAAI

Fennel Pignut tubers: A source of nutritional and phenolic compounds with antioxidant and in vivo anti-inflammatory activity

茴香根块茎：一种富含营养和酚类化合物，并具有抗氧化和体内抗炎活性的来源

Journal of Agriculture and Food Research

IF6.2

2025-12-190

OAAI

Valorisation of olive oil by-products into pectic- and glucuronoxylo-oligosaccharides via one-step fermentation

通过一步发酵将橄榄油副产物转化为果胶和葡糖醛酸木寡糖

Food Chemistry

IF9.8

2025-09-050

OAAI

Fostering sustainability: Enzymatic modeling of juice production pomace for advancing innovative ingredients in non-dairy infant food applications

促进可持续性：果汁生产果渣的酶促建模，以推进非乳制婴儿食品应用中的创新成分

Food Chemistry

IF9.8

2025-08-130

PRE

Cell wall alterations occurring in an evolved multi-stress tolerant strain of the oleaginous yeast Rhodotorula toruloides

SCIENTIFIC REPORTS

IF3.9

2024-10-080

OAAI

Strategy to develop volatile barcodes of Protected Designation of Origin (PDO) fruit. The Pera Rocha do Oeste pear case-study

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2024-10-010

OAAI

Industrial byproduct pine nut skin factorial design optimization for production of subcritical water extracts rich in pectic polysaccharides, xyloglucans, and phenolic compounds by microwave extraction

CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS

IF6.5

2024-06-013

OAAI

Pine nut skin as a source of phytosterols and alkanediols - Hypocholesterolemic potential and development of sustainable vegan emulsifiers

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-04-011

OAAI

Covalent connectivity of glycogen in brewer's spent yeast cell walls revealed by enzymatic approaches and dynamic nuclear polarization NMR

CARBOHYDRATE POLYMERS

IF12.5

2024-01-017

Brewer's Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation

MOLECULES

IF4.6

2023-04-179

OAAI

Structural differences on cell wall polysaccharides of brewer's spent Saccharomyces and microarray binding profiles with immune receptors

CARBOHYDRATE POLYMERS

IF12.5

2023-02-0113

Hydrolysates containing xylooligosaccharides produced by different strategies: Structural characterization, antioxidant and prebiotic activities

通过不同策略生产的含有低聚木糖的水解产物: 结构表征，抗氧化和益生元活性

FOOD CHEMISTRY

IF9.8

2022-10-0116

β-Glucan-Functionalized Nanoparticles Down-Modulate the Proinflammatory Response of Mononuclear Phagocytes Challenged with Candida albicans

NANOMATERIALS

IF4.3

2022-07-195

OAAI

Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and Decoction

MOLECULES

IF4.6

2022-04-1213

OAAI

Isolation and identification of an arabinogalactan extracted from pistachio external hull: Assessment of immunostimulatory activity

从开心果外壳中提取的阿拉伯半乳聚糖的隔离和鉴定: 免疫刺激活性的评估

FOOD CHEMISTRY

IF9.8

2022-03-0123

PRE

Brewer's yeast polysaccharides - A review of their exquisite structural features and biomedical applications

CARBOHYDRATE POLYMERS

IF12.5

2022-02-0135

PRE

Microwave hydrodiffusion and gravity as a sustainable alternative approach for an efficient apple pomace drying

BIORESOURCE TECHNOLOGY

IF9

2021-08-0115

PREAI

Structural elucidation and interfacial properties of a levan isolated from Bacillus mojavensis

从mojavensis芽孢杆菌中分离出的levan的结构解析和界面特性

FOOD CHEMISTRY

IF9.8

2021-05-0138

PREAI

Elisabete Coelho

个人简介

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