Rita C. Alves

Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints

M. Antónia Nunes, Filipa B. Pimentel, Anabela S. G. Costa et al. · Innovative Food Science & Emerging Technologies · 2016 · 231 citations

Agriculture, Food Science, Sustainable Agriculture +15

Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components

M. Antónia Nunes, Anabela S. G. Costa, Sílvia M.F. Bessada et al. · The Science of The Total Environment · 2018 · 223 citations

Agriculture, Biochemistry, Food Science +17

Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process

Anabela S. G. Costa, Rita C. Alves, Ana F. Vinha et al. · Industrial Crops and Products · 2014 · 200 citations

Agriculture, Chemistry, Food Science +16

Pigments Content (Chlorophylls, Fucoxanthin and Phycobiliproteins) of Different Commercial Dried Algae

Catarina Osório, Susana Machado, Juliana A. Barreto Peixoto et al. · Separations · 2020 · 191 citations · Full text

Life Sciences, Biochemistry, Botany +17

Phenolic compounds from olive mill wastes: Health effects, analytical approach and application as food antioxidants

Mariana Araújo, Filipa B. Pimentel, Rita C. Alves et al. · Trends in Food Science & Technology · 2015 · 172 citations

Agriculture, Food Science, Nutritional Sciences +17