Fernando Cordeiro

Algae as nutritional and functional food sources: revisiting our understanding

Purification and Characterization of Tributyltin-binding Protein Type 2 from Plasma of Japanese Flounder, Paralichthys olivaceus

The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacaoL.), Depending on Variety, Growing Region, and Processing Operations: A Review

Radical scavenging activity, anti‐bacterial and mutagenic effects of Cocoa bean Maillard Reaction products with degree of roasting

Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration

A 20-year retrospective review of global aquaculture

Metallothioneins in aquatic invertebrates: Their role in metal detoxification and their use as biomarkers

Effect of different conching processes on procyanidin content and antioxidant properties of chocolate

Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010

Recent developments in nanotechnology transforming the agricultural sector: a transition replete with opportunities

Nanotechnology for Plant Disease Management

Recovery of bioactive phenolic compounds from papaya seeds agroindustrial residue using subcritical water extraction

Breeding for increased nitrogen‐use efficiency: a review for wheat (T. aestivum L.)

Contribution of diet type and pasture conditions to the influence of high altitude grazing on intake, performance and composition and renneting properties of the milk of cows

Effect of Fermentation and Roasting on the Phenolic Concentration and Antioxidant Activity of Cocoa from Nicaragua

Status, supply chain and processing of cocoa - A review

Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)

Facts about the formation of new antioxidants in natural samples after subcritical water extraction

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing

Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems

Stability of polyphenolic extracts from grape seeds after thermal treatments

Biomass for a sustainable bioeconomy: An overview of world biomass production and utilization

Techniques for Analysis of Plant Phenolic Compounds

Identification and quantification of major bovine milk proteins by liquid chromatography

Uncertainty estimation on the quantification of major milk proteins by liquid chromatography

Proficiency test on the determination of pesticide residues in grapes with multi-residue methods

Is it possible to agree on a value for inorganic arsenic in food? The outcome of IMEP-112

Comparative Transcriptome Profiling in Winter Wheat Grown under Different Agricultural Practices

Metallothionein-like metalloproteins in the Baltic clam Macoma balthica  : seasonal variations and induction upon metal exposure

Immunofluorescence detection of advanced glycation end products (AGEs) in cookies and its correlation with acrylamide content and antioxidant activity

Effect of roasting on the radical scavenging activity of cocoa beans