Bruna Filipa Camilo Carbas PhD Collaborator

BIO

Name: Bruna Filipa Camilo Carbas

Aggregation: PhD Collaborator

Scopus author ID: 55365423200

Orcid ID: 0000-0002-5941-8749

Email: bruna_carbas@hotmail.com

Research Tasks

Innovative technologies and processes

Valorisation of bio-based products and and co-products

Publications

Assessment of Agricultural Practices for Controlling Fusarium and Mycotoxins Contamination on Maize Grains: Exploratory Study in Maize Farms

Simões D., Carbas B., Soares A., Freitas A., Silva A.S., Brites C., Andrade E.d., (2023) Assessment of Agricultural Practices for Controlling Fusarium and Mycotoxins Contamination on Maize Grains: Exploratory Study in Maize Farms Toxins 15 (136). ISSN: 20726651. doi: 10.3390/toxins15020136.

Development of Prediction Models for the Pasting Parameters of Rice Based on Near-Infrared and Machine Learning Tools

Sampaio P.S., Carbas B., Brites C., (2023) Development of Prediction Models for the Pasting Parameters of Rice Based on Near-Infrared and Machine Learning Tools Applied Sciences (Switzerland) 13 (9081). ISSN: 20763417. doi: 10.3390/app13169081.

Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment

Carbas B., Machado N., Pathania S., Brites C., Rosa E.A.S., Barros A.I.R.N.A., (2023) Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment Food Reviews International 39 :160-188. ISSN: 15256103. doi: 10.1080/87559129.2021.1901292.

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

Guardianelli L.M., Carbas B., Brites C., Puppo M.C., Salinas M.V., (2023) White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality Foods 12 (1645). ISSN: 23048158. doi: 10.3390/foods12081645.

Occurrence of fusarium spp. In maize grain harvested in portugal and accumulation of related mycotoxins during storage

Carbas B., Simões D., Soares A., Freitas A., Ferreira B., Carvalho A.R.F., Silva A.S., Pinto T., Diogo E., Andrade E., Brites C., (2021) Occurrence of fusarium spp. In maize grain harvested in portugal and accumulation of related mycotoxins during storage Foods 10 (375). ISSN: 23048158. doi: 10.3390/foods10020375.

Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for the determination of nutritional and antinutritional parameters in common beans

Carbas B., Machado N., Oppolzer D., Ferreira L., Brites C., Rosa E.A.S., Barros A.I.R.N.A., (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). ISSN: 18737072. doi: 10.1016/j.foodchem.2019.125509.

Nutrients, antinutrients, phenolic composition, and antioxidant activity of common bean cultivars and their potential for food applications

Carbas B., Machado N., Oppolzer D., Ferreira L., Queiroz M., Brites C., Rosa E.A.S., Barros A.I.R.N.A., (2020) Nutrients, antinutrients, phenolic composition, and antioxidant activity of common bean cultivars and their potential for food applications Antioxidants 9 (186). ISSN: 20763921. doi: 10.3390/antiox9020186.

Prediction of Phytochemical Composition, In Vitro Antioxidant Activity and Individual Phenolic Compounds of Common Beans Using MIR and NIR Spectroscopy

Carbas B., Machado N., Oppolzer D., Queiroz M., Brites C., Rosa E.A.S., Barros A.I.R.N.A., (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. ISSN: 19355149. doi: 10.1007/s11947-020-02457-2.

Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods.

Carbas, Bruna; Pathania, Shivani; Castanho, Ana; Lourenco, Diana; Veiga, Isabel Mota; Vaz Patto, Maria Carlota; Brites, Carla (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).