Helena S. Costa
Helena S. Costa
Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P.
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Cited by
Cited by
Analysis of carotenoids in vegetable and plasma samples: A review
ARB de Quirós, HS Costa
Journal of Food Composition and Analysis 19 (2-3), 97-111, 2006
A novel insight on an ancient aromatic plant: The rosemary (Rosmarinus officinalis L.)
R Ribeiro-Santos, D Carvalho-Costa, C Cavaleiro, HS Costa, ...
Trends in Food Science & Technology 45 (2), 355-368, 2015
Trends in the use of natural antioxidants in active food packaging: A review
A Sanches-Silva, D Costa, TG Albuquerque, GG Buonocore, F Ramos, ...
Food Additives & Contaminants: Part A 31 (3), 374-395, 2014
Advances in phenolic compounds analysis of aromatic plants and their potential applications
DC Costa, HS Costa, TG Albuquerque, F Ramos, MC Castilho, ...
Trends in Food Science & Technology 45 (2), 336-354, 2015
Ascorbic acid content in exotic fruits: A contribution to produce quality data for food composition databases
A Valente, TG Albuquerque, A Sanches-Silva, HS Costa
Food research international 44 (7), 2237-2242, 2011
Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits
TG Albuquerque, F Santos, A Sanches-Silva, MB Oliveira, AC Bento, ...
Food Chemistry 193, 187-195, 2016
Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics
B Gonçalves, O Borges, HS Costa, R Bennett, M Santos, AP Silva
Food Chemistry 122 (1), 154-160, 2010
Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L.) varieties depending on traditional cooking methods
I Murniece, D Karklina, R Galoburda, D Santare, I Skrabule, HS Costa
Journal of food composition and analysis 24 (4-5), 699-710, 2011
Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?
MA Silva, TG Albuquerque, RC Alves, MBPP Oliveira, HS Costa
Trends in Food Science & Technology 98, 181-189, 2020
Solution structure of plantaricin C, a novel lantibiotic
DL Turner, L Brennan, HE Meyer, C Lohaus, C Siethoff, HS Costa, ...
European journal of biochemistry 264 (3), 833-839, 1999
Effect of UV‐C radiation on bioactive compounds of pineapple (Ananas comosus L. Merr.) by‐products
A Freitas, M Moldão‐Martins, HS Costa, TG Albuquerque, A Valente, ...
Journal of the Science of Food and Agriculture 95 (1), 44-52, 2015
Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography
TG Albuquerque, MBPP Oliveira, A Sanches-Silva, HS Costa
Food Chemistry 193, 18-25, 2016
New nutritional data on traditional foods for European food composition databases
HS Costa, E Vasilopoulou, A Trichopoulou, P Finglas
European Journal of Clinical Nutrition 64 (3), S73-S81, 2010
Opuntia ficus-indica (L.) Mill.: A Multi-Benefit Potential to Be Exploited
MA Silva, TG Albuquerque, P Pereira, R Ramalho, F Vicente, ...
Molecules 26 (4), 951, 2021
Development of an orange juice in-house reference material and its application to guarantee the quality of vitamin C determination in fruits, juices and fruit pulps
A Valente, A Sanches-Silva, TG Albuquerque, HS Costa
Food chemistry 154, 71-77, 2014
Food composition at present: new challenges
M Kapsokefalou, M Roe, A Turrini, HS Costa, E Martinez-Victoria, ...
Nutrients 11 (8), 1714, 2019
Preparation and characterization of antimicrobial films based on chitosan for active food packaging applications
MA Lago, R Sendón, ARB de Quirós, A Sanches-Silva, HS Costa, ...
Food and bioprocess technology 7, 2932-2941, 2014
Solution structure of Desulfovibrio vulgaris (Hildenborough) ferrocytochrome c3: structural basis for functional cooperativity
AC Messias, DHW Kastrau, HS Costa, J LeGall, DL Turner, H Santos, ...
Journal of molecular biology 281 (4), 719-739, 1998
Anaphylaxis to povidone in a child
C Pedrosa, H Costa, G Oliveira, J Romariz, F Praça
Pediatric allergy and immunology 16 (4), 361-362, 2005
An update on processed foods: Relationship between salt, saturated and trans fatty acids contents
TG Albuquerque, J Santos, MA Silva, MBPP Oliveira, HS Costa
Food chemistry 267, 75-82, 2018
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