Publications
Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents
de Toledo, PRAB; de Melo, MMR; Rodrigues, VH; Pezza, HR; Rocha, SM; Toci, AT; Pezza, L; Portugal, I; Silva, CM
2022, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 57, 8, 5479-5493.
Enzymatic Potential of Filamentous Fungi as a Biological Pretreatment for Acidogenic Fermentation of Coffee Waste
Pereira, J; Cachinho, A; de Melo, MMR; Silva, CM; Lemos, PC; Xavier, AMRB; Serafim, LS
2022, BIOMOLECULES, 12, 9.
Impact of a Pretreatment Step on the Acidogenic Fermentation of Spent Coffee Grounds
Pereira, J; de Melo, MMR; Silva, CM; Lemos, PC; Serafim, LS
2022, BIOENGINEERING-BASEL, 9, 8.
Uncovering the Bioactivity of Aurantiochytrium sp.: a Comparison of Extraction Methodologies
Reboleira, J; Felix, R; Vicente, TFL; Januario, AP; Felix, C; de Melo, MMR; Silva, CM; Ribeiro, AC; Saraiva, JA; Bandarra, NM; Sapatinha, M; Paulo, MC; Coutinho, J; Lemos, MFL
2022, MARINE BIOTECHNOLOGY, 24, 1, 40-54.
Lupane-type triterpenoids from Acacia dealbata bark extracted by different methods
Rodrigues, VH; de Melo, MMR; Portugal, I; Silva, CM
2021, INDUSTRIAL CROPS AND PRODUCTS, 170.
ISBN:
1872-633X
Extraction of Added-Value Triterpenoids from Acacia dealbata Leaves Using Supercritical Fluid Extraction
Rodrigues, VH; de Melo, MMR; Portugal, I; Silva, CM
2021, PROCESSES, 9, 7.
ISBN:
2227-9717
Evaluating the Potential of the Defatted By-Product of Aurantiochytrium sp. Industrial Cultivation as a Functional Food
Reboleira, J; Felix, R; Felix, C; de Melo, MMR; Silva, CM; Saraiva, JA; Bandarra, NM; Teixeira, B; Mendes, R; Paulo, MC; Coutinho, J; Lemos, MFL
2021, FOODS, 10, 12.
ISBN:
2304-8158
Quercus cerris extracts obtained by distinct separation methods and solvents: Total and friedelin extraction yields, and chemical similarity analysis by multidimensional scaling
Vieira, PG; de Melo, MMR; Sen, A; Simoes, MMQ; Portugal, I; Pereira, H; Silva, CM
2020, SEPARATION AND PURIFICATION TECHNOLOGY, 232.
ISBN:
1873-3794
Simulation and techno-economic optimization of the supercritical CO2 extraction of Eucalyptus globulus bark at industrial scale
Rodrigues, VH; de Melo, MMR; Portugal, I; Silva, CM
2019, JOURNAL OF SUPERCRITICAL FLUIDS, 145, 169-180.
ISBN:
1872-8162
Supercritical fluid extraction of Eucalyptus globulus leaves. Experimental and modelling studies of the influence of operating conditions and biomass pretreatment upon yields and kinetics
Rodrigues, VH; de Melo, MMR; Portugal, I; Silva, CM
2018, SEPARATION AND PURIFICATION TECHNOLOGY, 191, 173-181.
Emerging technologies for the recovery of valuable compounds from coffee processing by-products
In Charis M. Galanakis (Eds.), Handbook of Coffee Processing By-Products - Sustainable Applications
Melo M.M., Silvestre A.J.D., Portugal I., Silva C.M.
2017, 141-169, Academic Press.
ISBN:
978-0-12-811290-8
Environmentally Benign Supercritical Fluid Extraction
In Francisco Pena-Pereira and Marek Tobiszewski (Eds.), The Application of Green Solvents in Separation Processes
de Melo, M.M.R,, Portugal, I., Silvestre, A.J.D., Silva, C.M.
2017, 325-348, Elsevier.
ISBN:
978-0-12-805297-6
Control of Coffee Samples Quality - Geographic and Roasting Factors
In John L. Massey (Eds.), Coffee: Production, Consumption and Health Benefits
de Toledo,P..A.B.; de Melo; M.M.R., Pezza, H.R.; Toci, A.T.; Pezza,L.; Silva, C.M.
2016, 51-66, Nova Science Publishers .
ISBN:
978-1-63484-714-8
Supercritical Fluid Extraction of Oil and Bioactive Compounds from Grape Residues: Experimental Optimization, Modeling and Economic Evaluation
In José de Sousa Câmara (Eds.), Grapes - Production, Phenolic Composition and Potential Biomedical Effects
de Melo, M.M.R., Silvestre, A.J.D., Silva, C.M.
2014, Nova Science Publishers, Inc..
ISBN:
978-1-63321-410-1
Enhanced technologies for the valorization of waste and side vegetable products using supercritical fluids
Recent Research Developments in Chemical Engineering,
de Melo, M.M.R., Silvestre, A.J.D., Silva, C.M.
2014, 19-32.
ISBN:
978-81-7895-593-3