Rita Bastos

Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products

Daniela Leão, Adriana S. Franca, Leandro S. Oliveira et al. · Food Chemistry · 2017 · 150 citations

Agriculture, Food Science, Nutritional Sciences +14

Apple Pomace Extract as a Sustainable Food Ingredient

Pedro A.R. Fernandes, Sónia S. Ferreira, Rita Bastos et al. · Antioxidants · 2019 · 90 citations · Full text

Agriculture, Biochemistry, Food Science +13

Revisiting the chemistry of apple pomace polyphenols

Pedro A.R. Fernandes, Catherine M.G.C. Renard, Fernando M. Nunes et al. · Food Chemistry · 2019 · 87 citations · Full text

Agriculture, Chemistry, Food Science +12

Modifications of Saccharomyces pastorianus cell wall polysaccharides with brewing process

Rita Bastos, Elisabete Coelho, Manuel A. Coimbra · Carbohydrate Polymers · 2015 · 59 citations · Full text

Life Sciences, Food Science, Microbiology +13

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

Anissa Haddar, Mariem Hamed, Amir Bouallegue et al. · Food Chemistry · 2020 · 56 citations

Life Sciences, Biochemistry, Microbiology +16