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Amilcar L Antonio

Amilcar L Antonio

Instituto Politécnico de Bragança - Bragança / Portugal
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1767250
Polytechnic Institute of Bragança
person_outline Amilcar L Antonio's MOST POPULAR ARTICLES
1-) A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits Food chemistry 216, 342-346, 2017
2-) Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives Food chemistry 210, 262-268, 2016
3-) Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: A review Food chemistry 135 (2), 641-650, 2012
4-) Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland Food bioscience 11, 48-55, 2015
5-) Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.) Journal of functional foods 16, 114-124, 2015