Ana Rita Monforte

Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects

Tânia Bragança Ribeiro, C Costa, Teresa Bonifácio - Lopes et al. · Food Hydrocolloids · 2020 · 57 citations · Full text

Port Wine Oxidation Management: A Multiparametric Kinetic Approach

Rui C. Martins, Ana Rita Monforte, A. C. Silva Ferreira · Journal of Agricultural and Food Chemistry · 2013 · 43 citations

Advanced Oxidation Process, Shelf Life, Engineering +18

Non-targeted and targeted analysis of wild toxic and edible mushrooms using gas chromatography–ion trap mass spectrometry

Luís Carvalho, Félix Carvalho, Maria de Lourdes Bastos et al. · Talanta · 2013 · 40 citations

Targeted Analysis, Medicine, Edible Mushrooms +12

Strecker Aldehyde Formation in Wine: New Insights into the Role of Gallic Acid, Glucose, and Metals in Phenylacetaldehyde Formation

Ana Rita Monforte, Sara I.F.S. Martins, A. C. Silva Ferreira · Journal of Agricultural and Food Chemistry · 2017 · 39 citations

Strecker Aldehyde Formation, Food Analysis, Degradation Reaction +17

In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction

Marta Coelho, Tânia Bragança Ribeiro, Carla Oliveira et al. · Foods · 2021 · 36 citations · Full text