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Pedro Miguel Ferreira Santos

Researcher

Universidade de Vigo

Spain

Research Interests

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Professors in Spain Professors in Food Science Food Science professors in Spain

Articles (20)

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2025

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Collaborators (11)

Jean Daniel Coisson

Professore associato

Università degli Studi del Piemonte Orientale Amedeo Avogadro Dipartimento di Scienze del Farmaco

ITALY

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Gracia Mendoza

Investigadora Principal

Instituto de Investigación Sanitaria Aragón

SPAIN

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Augusto Alexandre Costa Barbosa

Professor Convidado Equiparado a Professor Auxiliar

University of Minho

PORTUGAL

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José António Teixeira

University of Minho

PORTUGAL

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Monica Locatelli

Professor

University of Eastern Piedmont Amadeo Avogadro

ITALY

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Paula Sampaio

University of Minho

PORTUGAL

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Claudia Botelho

Researcher

University of Porto

PORTUGAL

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Beatriz Gullón Estévez

Investigador Ramón y Cajal

Universidade de Vigo

SPAIN

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Victor Freitas

University of Porto

PORTUGAL

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Cristina Rocha

University of Minho

PORTUGAL

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María Jesús Rodríguez Yoldi

Researcher (Academic)

Universidad de Zaragoza

SPAIN

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Pedro Miguel Ferreira Santos

Research Interests

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Articles (20)

Aqueous extracts of Moringa oleifera and Cinnamomum cassia as promising sources of antibiofilm compounds against mucoid and small colony variants of Pseudomonas aeruginosa and Staphylococcus aureus

Cascading Recovery of Added-Value Cocoa Bean Shell Fractions Through Autohydrolysis Treatments

Influence of different processing techniques on microalgal protein extraction

Development of <i>Cytisus</i> Flower Extracts with Antioxidant and Anti-Inflammatory Properties for Nutraceutical and Food Uses

Lactarius deliciosus Extract from Green Microwave-Assisted Eutectic Solvent Extraction as a Therapeutic Candidate Against Colon Cancer

Lipid recovery and bioactive compounds profiling from cocoa bean shells

Sustainable Valorization of Olive Oil By‐Products: Green Extraction of Phytochemicals, Encapsulation Strategies, and Food Applications

Microwave-assisted extraction of raspberry pomace phenolic compounds, and their bioaccessibility and bioactivity

Tuning the extraction methodology targeting protein-enriched fractions from red algae

Industrial byproduct pine nut skin factorial design optimization for production of subcritical water extracts rich in pectic polysaccharides, xyloglucans, and phenolic compounds by microwave extraction

Valorization of Date Fruit (Phoenix dactylifera L.) as a Potential Functional Food and Ingredient: Characterization of Fiber, Oligosaccharides, and Antioxidant Polyphenols

Biological Properties of Boletus edulis Extract on Caco-2 Cells: Antioxidant, Anticancer, and Anti-Inflammatory Effects

Analgesic, Antioxidant, Anti‐Inflammatory, and Wound‐Treating Actions of Bitter Apricot Kernel Extract

Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds

Carbohydrases treatment on blueberry pomace: Influence on chemical composition and bioactive potential

Exploration of Polyphenols Extracted from Cytisus Plants and Their Potential Applications: A Review

Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility

Pectinase immobilized on magnetic nanoparticles coated with alginate for pectin hydrolysis in guava juice assisted by a stirred electromagnetic reactor

Valorization of agro-industrial residues using Aspergillus heteromorphus URM0269 for protease production: Characterization and purification

Valorization of plant by-products in the biosynthesis of silver nanoparticles with antimicrobial and catalytic properties

Collaborators (11)

Jean Daniel Coisson

Gracia Mendoza

Augusto Alexandre Costa Barbosa

José António Teixeira

Monica Locatelli

Paula Sampaio

Claudia Botelho

Beatriz Gullón Estévez

Victor Freitas

Cristina Rocha

María Jesús Rodríguez Yoldi

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