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Toxins|February 24, 2023
Assessment of Agricultural Practices for Controlling Fusarium and Mycotoxins Contamination on Maize Grains: Exploratory Study in Maize FarmsDaniela Simões, Bruna Carbas, Andreia Soares, et al.Journal of Food Science and Technology|March 1, 2018
Elucidating potential utilization of Portuguese common bean varieties in rice based processed foodsBruna Carbas, Shivani Pathania, Ana Castanho, et al.Foods (Basel, Switzerland)|January 11, 2024
Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice VarietiesCristiana L Pereira, Inês Sousa, Vanda M Lourenço, et al.Food Chemistry: X|November 25, 2024
Validation of an HPLC-MS/MS method for the quantification of pesticide residues in Rice and assessment of the washing effectFilipa Carreiró, Sílvia Cruz Barros, Carla Brites, et al.Antioxidants (Basel, Switzerland)|February 28, 2020
Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food ApplicationsBruna Carbas, Nelson Machado, David Oppolzer, et al.Foods (Basel, Switzerland)|November 27, 2019
Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional PropertiesCarla S Santos, Bruna Carbas, Ana Castanho, et al.Foods (Basel, Switzerland)|February 11, 2023
Advances in Environmentally Friendly Techniques and Circular Economy Approaches for Insect Infestation Management in Stored Rice GrainsInês Gonçalves de Sousa, Jorge Oliveira, António Mexia, et al.Food & Function|April 6, 2019
Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varietiesAna Castanho, Manuela Lageiro, Ricardo C Calhelha, et al.Foods (Basel, Switzerland)|July 3, 2019
Consumer-Driven Improvement of Maize Bread Formulations with Legume FortificationLuís M Cunha, Susana C Fonseca, Rui C Lima, et al.Biomolecules|October 23, 2021
Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize BreadAndreia Bento-Silva, Noélia Duarte, Maria Belo, et al.Pageof 4