Nelson Filipe Lopes Machado PhD Collaborator

BIO

Name: Nelson Filipe Lopes Machado

Aggregation: PhD Collaborator

Publications

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.

Assessment of quality parameters and phytochemical content of thirty ‘Tempranillo’ grape clones for varietal improvement in two distinct sub-regions of Douro

Mendes Lemos A., Machado N., Egea-Cortines M., Barros A.I., (2020) Assessment of quality parameters and phytochemical content of thirty ‘Tempranillo’ grape clones for varietal improvement in two distinct sub-regions of Douro Scientia Horticulturae 262 (109096). doi: 10.1016/j.scienta.2019.109096.

ATR-MIR spectroscopy as a tool to assist ‘Tempranillo’ clonal selection process: Geographical origin and year of harvest discrimination and oenological parameters prediction

Lemos A.M., Machado N., Egea-Cortines M., Barros A.I., (2020) ATR-MIR spectroscopy as a tool to assist ‘Tempranillo’ clonal selection process: Geographical origin and year of harvest discrimination and oenological parameters prediction Food Chemistry 325 (126938). ISSN: 18737072. doi: 10.1016/j.foodchem.2020.126938.

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.

Grapevine abiotic stress assessment and search for sustainable adaptation strategies in Mediterranean-like climates. A review.

Bernardo, Sara; Dinis, Lia-Tânia.; Machado, Nelson; Moutinho-Pereira, José. (2018) Grapevine abiotic stress assessment and search for sustainable adaptation strategies in Mediterranean-like climates. A review. AGRONOMY FOR SUSTAINABLE DEVELOPMENT 38 :66. doi: 10.1007/s13593-018-0544-0. (Impact factor, Quartile: 4.503, Q1).

Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health.

Gouvinhas, I, Machado, N, Sobreira, C, Dominguez-Perles, R, Gomes, S, Rosa, E, Barros, AIRNA (2017) Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health. Molecules 22 :1986. ISSN: 1420-3049. doi: 10.3390/molecules22111986. (Impact factor, Quartile: 2.861, Q2).

Projects

INTERACT - Integrative Research in Environment, Agro-Chains and Technology

Concluded

Coordinator / Rui Cortes
Start date / 2016/05 Funding / NORTE2020 Reference / NORTE-01-0145-FEDER-000017

See project details →

INNOFOOD - INNOVation in the FOOD sector through the valorization of food and agro-food by-products

Concluded

Coordinator / Ana Barros
Start date / 2014/01 Reference / NORTE-07-0124-FEDER-0000029

See project details →