Clarisse Nobre

Scopus Author ID ResearcherID Ciência ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 9

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Food & function

Critical reviews in food science and nutrition

University of Minho

University of Minho (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Minho Dec 07 2018

Portugal

Junior Researcher :: Centre of Biological Engineering

University of Minho Dec 01 2013

Portugal

Post-doc :: Centre of Biological Engineering

Education History

University of Minho Jan 01 2007 - Sep 01 2011

Portugal

PHD :: Biological Engineer

Publications

Dalila Roupar, Abigail González, Joana T Martins, Daniela A Gonçalves, José António Teixeira, Claudia M Botelho, Clarisse Nobre
Modulation of Designed Gut Bacterial Communities by Prebiotics and the Impact of Their Metabolites on Intestinal Cells. Foods (Basel, Switzerland) 12 (23) (2023)
Dalila Roupar, Abigail González, Joana T Martins, Daniela A Gonçalves, José António Teixeira, Claudia M Botelho, Clarisse Nobre
Modulation of Designed Gut Bacterial Communities by Prebiotics and the Impact of Their Metabolites on Intestinal Cells. Foods (Basel, Switzerland) 12 (23) (2023)
Ruth B Cuvas-Limon, Pedro Ferreira-Santos, Mario Cruz, José António Teixeira, Ruth Belmares Cerda, Clarisse Nobre
Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices. Antioxidants (Basel, Switzerland) 11 (12) (2022)
Ruth B Cuvas-Limon, Pedro Ferreira-Santos, Mario Cruz, José António Teixeira, Ruth Belmares Cerda, Clarisse Nobre
Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices. Antioxidants (Basel, Switzerland) 11 (12) (2022)
Orlando de la Rosa, Adriana Carolina Flores-Gallegos, Diana Muñíz-Márquez, Juan C Contreras-Esquivel, José António Teixeira, Clarisse Nobre, Cristobal Noe Aguilar
Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides. Foods (Basel, Switzerland) 11 (12) (2022)
Dalila Roupar, Marta C Coelho, Daniela A Gonçalves, Soraia P Silva, Elisabete Coelho, Sara Silva, Manuel A Coimbra, Manuela Pintado, José António Teixeira, Clarisse Nobre
Evaluation of Microbial-Fructo-Oligosaccharides Metabolism by Human Gut Microbiota Fermentation as Compared to Commercial Inulin-Derived Oligosaccharides. Foods (Basel, Switzerland) 11 (7) (2022)
Ruth B Cuvas-Limón, Pedro Ferreira-Santos, Mario Cruz, José António Teixeira, Ruth Belmares Cerda, Clarisse Nobre
Novel Bio-Functional Aloe vera Beverages Fermented by Probiotic Enterococcus faecium and Lactobacillus lactis . Molecules (Basel, Switzerland) 27 (8) (2022)
Abigail González, Mario Alberto Cruz-Hernández, Carolina Losoya, Clarisse Nobre, Araceli Loredo, Rosa Rodríguez, Juan Contreras, Ruth Belmares Cerda
Edible mushrooms as a novel protein source for functional foods. Food & function 11 (9) (2021)
R B Cuvas-Limon, Clarisse Nobre, Mario Cruz, Rosa M Rodríguez-Jasso, Hector A Ruiz, Araceli Loredo-Treviño, J A Texeira, Ruth Belmares Cerda
Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview. Critical reviews in food science and nutrition 61 (18) (2020)

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Publication Activity (10 Years)

Top Topics

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Clarisse Nobre