Cristina Caleja

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Cristina Caleja, Lillian Barros, Amílcar L. António et al. · Food Chemistry · 2016 · 223 citations · Full text

Food Chemistry, Biochemistry, Medicine +7

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

Cristina Caleja, Lillian Barros, Amílcar L. António et al. · Food Chemistry · 2016 · 174 citations · Full text

Food Chemistry, Nutrition, Food Bioactive Compound +8

Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

Cecilia Jiménez-López, Cristina Caleja, Miguel A. Prieto et al. · Food Chemistry · 2018 · 116 citations · Full text

Food Chemistry, Anthocyanin Compounds, Analytical Chemistry +3

Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese

Andreia Ribeiro, Cristina Caleja, Lillian Barros et al. · Food & Function · 2016 · 83 citations · Full text

Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)

Cristina Caleja, Lillian Barros, Amílcar L. António et al. · Journal of Functional Foods · 2015 · 83 citations · Full text

Food Chemistry, Nutrition, Food Function +10