Bruna Filipa Camilo Carbas Full Member
BIO
Name: Bruna Filipa Camilo Carbas
Aggregation: Full Member
Orcid ID: 0000-0002-5941-8749
Email: bruna_carbas@hotmail.com
Phone:
Research Tasks
Innovative technologies and processes
Valorisation of bio-based products and and co-products
Resume
Publications
Occurrence of Fusarium spp. in Maize Grain Harvested in Portugal and Accumulation of Related Mycotoxins during Storage
(2021)
Occurrence of Fusarium spp. in Maize Grain Harvested in Portugal and Accumulation of Related Mycotoxins during Storage
Foods
10
:375.
doi: doi: 10.3390/foods10020375.
(Impact factor, Quartile: 4.350, Q1).
Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment.
(2021)
Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment.
Food Reviews International
doi: 10.1080/87559129.2021.1901292.
(Impact factor, Quartile: 6.478, Q1).
Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for the determination of nutritional and antinutritional parameters in common beans.
(2020)
Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for the determination of nutritional and antinutritional parameters in common beans.
FOOD CHEMISTRY
306
:125509.
doi: 10.1016/j.foodchem.2019.125509.
(Impact factor, Quartile: 6.306, Q1).
Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications.
(2020)
Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications.
ANTIOXIDANTS
9
:186.
doi: 10.3390/antiox9020186.
(Impact factor, Quartile: 5.014, Q1).
Prediction of Phytochemical Composition, In Vitro Antioxidant Activity and Individual Phenolic Compounds of Common Beans Using MIR and NIR Spectroscopy.
(2020)
Prediction of Phytochemical Composition, In Vitro Antioxidant Activity and Individual Phenolic Compounds of Common Beans Using MIR and NIR Spectroscopy.
FOOD AND BIOPROCESS TECHNOLOGY
13
:962-977.
doi: 10.1007/s11947-020-02457-2.
(Impact factor, Quartile: 3.356, Q2).
Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods.
(2018)
Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods.
Journal Of Food Science And Technology-Mysore
55
(3)
:1056-1064.
doi: 10.1007/s13197-017-3019-4.
(Impact factor, Quartile: 1.797, Q2).