Alcina M.M. Bernardo

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Associate Professor

Universidade Católica Portuguesa

Portugal

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Recent Grants

Grant: Close

Desenvolvimento de material de embalagem biodegradável com propriedades ativas para conservação de alimentos

Open Date: 2021-01-01

Close Date: 2023-01-01

Grant: Close

Extratos de Microalgas com Elevado Valor-Acrescentado

Open Date: 2019-01-01

Close Date: 2022-01-01

Grant: Close

Estratégias de recuperação da capacidade de amadurecimento no pós- armazenamento da pêra rocha tratada com 1-mcp dirigida a diferentes mercados

Open Date: 2019-01-01

Close Date: 2022-01-01

Grant: Close

Valorização integral de subprodutos resultantes da produção de cogumelos em bioextractos: melhoria da qualidade, segurança e otimização do metabolism económico da cadeia de produção

Open Date: 2018-01-01

Close Date: 2021-01-01

Articles (14)

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2020

Collaborators (2)

Ana Maria Gomes

Associate Professor

Catholic University of Portugal

PORTUGAL

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Rui Morais

Associate Professor

Universidade Católica Portuguesa

PORTUGAL

View details

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Alcina M.M. Bernardo

Research Interests

Explore related searches

Contact this professor

Recent Grants

Articles (14)

Integrated Valorization of Fucus spiralis Alga: Polysaccharides and Bioactives for Edible Films and Residues as Biostimulants

Packaging and storage of porphyridium cruentum

Comparison among Different Green Extraction Methods of Polyphenolic Compounds from Exhausted Olive Oil Pomace and The Bioactivity of The Extracts

Comparison among Different Green Extraction Methods of Polyphenolic Compounds from Exhausted Olive Oil Pomace and the Bioactivity of the Extracts

Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

Valorisation of Micro/Nanoencapsulated Bioactive Compounds from Plant Sources for Food Applications Towards Sustainability

Valorisation of Micro/Nanoencapsulated Bioactive Compounds from Plant Sources for Food Applications Towards Sustainability

Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms

Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms

Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation

Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation

Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications

Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications

Quality of ‘Royal Gala’ cut apple during osmotic dehydration

Collaborators (2)

Ana Maria Gomes

Rui Morais

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