Amélia Maria Sousa Martins Muralha Delgado

Amélia Maria Sousa Martins Muralha Delgado

Food science and technology, Integrated no MED
Food science and technology
Integrated no MED

About

Personal Information

Institutional Emailamdelgado@ualg.pt

Publications

CategoryPublication
Peer-Reviewed and Indexed Journals

Issaoui M, Nesrine M, Flamini G, Delgado A. 2020. Enrichment of white flour with spices positively impacts safety and consumer acceptance of bread. International Journal of Food Science & Technology. 10.1111/ijfs.14834Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Durazzo A, Nazhand A, Lucarini M, Delgado A, De WM, Nyam KL, Santini A, Fawzy RM. 2021. Occurrence of Tocols in Foods: An Updated Shot of Current Databases. Journal of Food Quality 2021:1-7. 10.1155/2021/8857571Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Delgado A, Al-Hamimi S, Ramadan MF, Wit MD, Durazzo A, Nyam KL, Issaoui M. 2020. Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality. Journal of Food Quality 2020:1-8. 10.1155/2020/8885865Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Laganà P, Coniglio MA, Fiorino M, Delgado AM, Chammen N, Issaoui M, Gambuzza ME, Iommi C, Soraci L, Haddad MA, Delia S. 2020. Phenolic Substances in Foods and Anticarcinogenic Properties: A Public Health Perspective. Journal of AOAC INTERNATIONAL 103 (4):935. DOI:10.1093/jaocint/qsz028Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Issaoui M, Delgado AM, Caruso G, Micali M, Barbera M, Atrous H, Ouslati A, Chammem N. 2020. Phenols, Flavors, and the Mediterranean Diet. Journal of AOAC INTERNATIONAL 103(4):915. DOI:10.1093/jaocint/qsz018Research Group involved: Food science and technology

Book

Issaoui M, Delgado AM, Iommi C, Chammem N. 2020. Polyphenols and the Mediterranean Diet. SpringerBriefs in Molecular Science. DOI:10.1007/978-3-030-41134-3Research Group involved: Food science and technology