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Food Chemistry|February 13, 2026
Spent coffee grounds-derived water-in-oil-in-water double emulsions for edible coffee oil aroma preservation: A sustainable approachCláudia P Passos, Sílvia Petronilho
Carbohydrate Polymers|April 3, 2013
Microwave superheated water extraction of polysaccharides from spent coffee groundsCláudia P Passos, Manuel A Coimbra
Foods (Basel, Switzerland)|March 28, 2026
Criteria for the Characterization of Seafood Byproducts to Allow Tracing Their Geographic OriginCláudia P Passos, Fernando Ricardo, Ricardo Calado
Foods (Basel, Switzerland)|December 23, 2023
Quality Characteristics of Raspberry Fruits from Dormancy Plants and Their Feasibility as Food IngredientsSílvia Petronilho, Manuel A Coimbra, Cláudia P Passos
Foods (Basel, Switzerland)|April 3, 2021
Coffee By-Products and Their Suitability for Developing Active Food Packaging MaterialsGonçalo Oliveira, Cláudia P Passos, Paula Ferreira, et al.
Carbohydrate Polymers|August 11, 2015
Structure-function relationships of immunostimulatory polysaccharides: A reviewSónia S Ferreira, Cláudia P Passos, Pedro Madureira, et al.
Food Chemistry|May 18, 2025
The road for red raspberry seeds valorization: A comprehensive review on the chemical composition, extraction techniques, bioactivity and applicationsPaloma Lopes, Isabel M P L V O Ferreira, Sílvia Petronilho, et al.
Food Research International (Ottawa, Ont.)|February 11, 2020
Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compoundsGuido R Lopes, Cláudia P Passos, Carla Rodrigues, et al.
Food Chemistry|January 3, 2018
Microwave assisted dehydration of broccoli by-products and simultaneous extraction of bioactive compoundsSónia S Ferreira, Cláudia P Passos, Susana M Cardoso, et al.
Analytica Chimica Acta|February 2, 2010
Application of Fourier transform infrared spectroscopy and orthogonal projections to latent structures/partial least squares regression for estimation of procyanidins average degree of polymerisationCláudia P Passos, Susana M Cardoso, António S Barros, et al.
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