Daniel O. Carvalho

Brewer's spent grain from different types of malt: Evaluation of the antioxidant activity and identification of the major phenolic compounds

Manuela M. Moreira, Simone Morais, Daniel O. Carvalho et al. · Food Research International · 2013 · 144 citations

Food Chemistry, Spent Grain, Antioxidant Activity +4

Fundamentals and Health Benefits of Xanthohumol, a Natural Product Derived from Hops and Beer

Paulo Magalhães, Daniel O. Carvalho, J.M. Cruz et al. · Natural Product Communications · 2009 · 119 citations · Full text

Food Chemistry, Phenolic Compounds, Medicinal Chemistry +14

Determination of Phenolic Content in Different Barley Varieties and Corresponding Malts by Liquid Chromatography-diode Array Detection-Electrospray Ionization Tandem Mass Spectrometry

Daniel O. Carvalho, Andreia Curto, Luís F. Guido · Antioxidants · 2015 · 89 citations · Full text

Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process

Daniel O. Carvalho, Luís Moreira Gonçalves, Luís F. Guido · Comprehensive Reviews in Food Science and Food Safety · 2016 · 73 citations

Further insights into the role of melanoidins on the antioxidant potential of barley malt

Daniel O. Carvalho, Eva Correia, Laury Lopes et al. · Food Chemistry · 2014 · 62 citations

Food Chemistry, Barley Malt, Further Insights +4