Analysis of Quality and Sensory Characteristics of Functional Fermented Products by Fernanda Cosme, Luís Patarata, Fernando M. Nunes

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<i>Thymus</i> spp. Aqueous Extracts and Their Constituent Salvianolic Acid A Induce Nrf2-Dependent Cellular Antioxidant Protection Against Oxidative Stress in Caco-2 Cells by Carlos Martins-Gomes, Fernando M. Nunes, Amélia M. Silva

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Enzymatic Reduction of Sugar Content in Sucrose-Rich Fruit Products by Tiago Durães, Miguel Azevedo, Fernanda Cosme, Fernando M. Nunes

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Protein Extraction from <i>Arthrospira platensis</i> for Use in Food Processing by Elisa Costa, Miguel Ribeiro, Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M. Nunes

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Comparative Analysis of the Physicochemical Properties of Fresh, Solar-Dried, Oven-Dried and Commercial <i>Royal Gala</i> Apple Snacks by Lisete Fernandes, Pedro B. Tavares, João Siopa, Carla Gonçalves, Fernando M. Nunes

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MUSHROOMS4LIFE: Decoding the Molecular Basis of a Cancer-Fighting Small RNA Extracted from Edible Mushrooms by Inês Sá, Miguel Ribeiro, Fernando M. Nunes, Guilhermina Marques, Raquel Chaves, Daniela Ferreira

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Anti-Inflammatory, Anti-Hyperglycemic, and Anti-Aging Activities of Aqueous and Methanolic Fractions Obtained from <i>Cucurbita ficifolia</i> Bouché Fruit Pulp and Peel Extracts by Tiago E. Coutinho, Carlos Martins-Gomes, Liliana Machado-Carvalho, Fernando M. Nunes, Amélia M. Silva

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