All Stories

  1. Novel recombinant human serum albumin-SPE systems for ochratoxin A determination – Application in beer analysis

    Article • Journal of Food Composition and Analysis, December 2025, Elsevier

    Dr. Luis Abrunhosa

  2. Potential Prebiotic Effect of Caatinga Bee Honeys from the Pajeú Hinterland (Pernambuco, Brazil) on Synbiotic Alcoholic Beverages Fermented by Saccharomyces boulardii CNCM I-745

    Article • Fermentation, July 2025, MDPI AG

    Dr. Luis Abrunhosa

  3. Microplate fluorescence quenching for high throughput screening of affinity constants – Serum albumins and zearalenones case study

    Article • Methods, February 2025, Elsevier

    Dr. Luis Abrunhosa

  4. Recombinant bovine serum albumin domain II as bioreceptor for ochratoxin A capture

    Article • Talanta, February 2025, Elsevier

    Dr. Luis Abrunhosa

  5. Co-encapsulation of vitamin D3 and curcumin in plant protein-based nanoemulsions: formulation optimization, characterization, and in vitro digestion

    Article • Sustainable Food Technology, January 2025, Royal Society of Chemistry

    Dr. Luis Abrunhosa

  6. Brazilian Table Olives: A Source of Lactic Acid Bacteria with Antimycotoxigenic and Antifungal Activity

    Article • Toxins, January 2023, MDPI AG

    Dr. Luis Abrunhosa

  7. Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence

    Article • Molecules, January 2023, MDPI AG

    Dr. Luis Abrunhosa

  8. Detoxification of ochratoxin A and zearalenone by Pleurotus ostreatus during in vitro gastrointestinal digestion

    Article • Food Chemistry, August 2022, Elsevier

    Dr. Luis Abrunhosa

  9. Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives

    Article • Fermentation, June 2022, MDPI AG

    Dr. Luis Abrunhosa

  10. Hydrothermal and high-pressure processing of chestnuts - Dependence on the storage conditions

    Article • Postharvest Biology and Technology, March 2022, Elsevier

    Dr. Luis Abrunhosa

  11. Penicillium brevicompactum as a novel source of natural pigments with potential for food applications

    Article • Food and Bioproducts Processing, March 2022, Elsevier

    Dr. Luis Abrunhosa

  12. Curcumin encapsulation in nanostructures for cancer therapy: A 10-year overview

    Article • International Journal of Pharmaceutics, July 2021, Elsevier

    Dr. Luis Abrunhosa

  13. Rhamnolipids inhibit aflatoxins production in Aspergillus flavus by causing structural damages in the fungal hyphae and down-regulating the expression of their biosynthetic genes

    Article • International Journal of Food Microbiology, June 2021, Elsevier

    Dr. Luis Abrunhosa

  14. Lipid-based nanostructures as a strategy to enhance curcumin bioaccessibility: Behavior under digestion and cytotoxicity assessment

    Article • Food Research International, May 2021, Elsevier

    Dr. Luis Abrunhosa

  15. Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality

    Article • LWT, April 2021, Elsevier

    Dr. Luis Abrunhosa

  16. Nanoemulsions for Enhancement of Curcumin Bioavailability and Their Safety Evaluation: Effect of Emulsifier Type

    Article • Nanomaterials, March 2021, MDPI AG

    Dr. Luis Abrunhosa

  17. Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts

    Article • Food and Bioprocess Technology, March 2021, Springer Science + Business Media

    Dr. Luis Abrunhosa

  18. Edible films and coatings as carriers of nano and microencapsulated ingredients

    Article • January 2021, Elsevier

    Dr. Luis Abrunhosa

  19. Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production

    Article • Food & Function, January 2021, Royal Society of Chemistry

    Dr. Luis Abrunhosa

  20. Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality

    Article • Foods, December 2020, MDPI AG

    Dr. Luis Abrunhosa

  21. Effect of Gamma-Radiation on Zearalenone—Degradation, Cytotoxicity and Estrogenicity

    Article • Foods, November 2020, MDPI AG

    Dr. Luis Abrunhosa, Sandra Cabo Verde

  22. Active Whey Protein Edible Films and Coatings Incorporating Lactobacillus buchneri for Penicillium nordicum Control in Cheese

    Article • Food and Bioprocess Technology, May 2020, Springer Science + Business Media

    Dr. Luis Abrunhosa

  23. Suitability of β-lactoglobulin micro- and nanostructures for loading and release of bioactive compounds

    Article • Food Hydrocolloids, April 2020, Elsevier

    Dr. Luis Abrunhosa

  24. BSA-based sample clean-up columns for ochratoxin A determination in wine: Method development and validation

    Article • Food Chemistry, December 2019, Elsevier

    Dr. Luis Abrunhosa

  25. Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams

    Article • Mycotoxin Research, September 2019, Springer Science + Business Media

    Dr. Luis Abrunhosa

  26. In vitro adsorption of aflatoxin B1, ochratoxin A, and zearalenone by micronized grape stems and olive pomace in buffer solutions

    Article • Mycotoxin Research, March 2019, Springer Science + Business Media

    Dr. Luis Abrunhosa

  27. Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions

    Article • Journal of Food Engineering, February 2019, Elsevier

    Dr. Luis Abrunhosa

  28. Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum

    Article • Food Additives & Contaminants Part A, August 2018, Taylor & Francis

    Dr. Luis Abrunhosa, Armando Venancio

  29. Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods

    Article • Comprehensive Reviews in Food Science and Food Safety, March 2018, Wiley

    Dr. Luis Abrunhosa

  30. Gamma irradiation effects on ochratoxin A: Degradation, cytotoxicity and application in food

    Article • Food Chemistry, February 2018, Elsevier

    Sandra Cabo Verde, Dr. Luis Abrunhosa

  31. Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum

    Article • International Journal of Food Microbiology, January 2018, Elsevier

    Dr. Luis Abrunhosa

  32. β-galactosidase from Aspergillus lacticoffeatus : A promising biocatalyst for the synthesis of novel prebiotics

    Article • International Journal of Food Microbiology, September 2017, Elsevier

    Dr. Luis Abrunhosa

  33. Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains

    Article • International Journal of Food Microbiology, June 2017, Elsevier

    Dr. Luis Abrunhosa

  34. Perspectives and action of Saccharomyces cerevisiae as anti-mycotoxin factor

    Article • World Mycotoxin Journal, May 2017, Wageningen Academic Publishers

    Armando Venancio, Doutor Fernando Almeida, Dr. Luis Abrunhosa, Professor CARLOS ALBERTO DA ROCHA ROSA, vinicius silva

  35. Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor

    Article • Bioprocess and Biosystems Engineering, May 2017, Springer Science + Business Media

    Dr. Luis Abrunhosa

  36. ICFC 2017 Book of Abstracts: Climate change and food safety: changes in the near future

    Article • January 2017, University of Minho

    Dr. Luis Abrunhosa

  37. Probiotic-loaded microcapsule system for human in situ folate production: Encapsulation and system validation

    Article • Food Research International, December 2016, Elsevier

    Dr. Luis Abrunhosa, Dr Maria Veronica Chandra-Hioe

  38. Combined bioremediation and enzyme production by Aspergillus sp. in olive mill and winery wastewaters

    Article • International Biodeterioration & Biodegradation, May 2016, Elsevier

    Armando Venancio, Dr. Luis Abrunhosa

  39. Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation

    Article • Journal of the Science of Food and Agriculture, January 2016, Wiley

    Dr. Luis Abrunhosa

  40. Enhancing the Bioconversion of Winery and Olive Mill Waste Mixtures into Lignocellulolytic Enzymes and Animal Feed by Aspergillus uvarum Using a Packed-Bed Bioreactor

    Article • Journal of Agricultural and Food Chemistry, October 2015, American Chemical Society (ACS)

    Dr. Luis Abrunhosa

  41. Sonication of olive pomace to improve xylanases production by SSF

    Article • August 2015, Taylor & Francis

    Dr. Luis Abrunhosa

  42. Zearalenone and Its Derivatives α-Zearalenol and β-Zearalenol Decontamination by Saccharomyces cerevisiae Strains Isolated from Bovine Forage

    Article • Toxins, August 2015, MDPI AG

    Professor CARLOS ALBERTO DA ROCHA ROSA, Dr. Luis Abrunhosa

  43. Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines

    Article • International Journal of Food Microbiology, October 2014, Elsevier

    Dr. Luis Abrunhosa

  44. Irradiation for Mold and Mycotoxin Control: A Review

    Article • Comprehensive Reviews in Food Science and Food Safety, August 2014, Wiley

    Armando Venancio, Dr. Luis Abrunhosa

  45. A Review of Mycotoxins in Food and Feed Products in Portugal and Estimation of Probable Daily Intakes

    Article • Critical Reviews in Food Science and Nutrition, July 2014, Taylor & Francis

    Dr. Luis Abrunhosa

  46. Integrated Use of Residues from Olive Mill and Winery for Lipase Production by Solid State Fermentation with Aspergillus sp.

    Article • Applied Biochemistry and Biotechnology, November 2013, Springer Science + Business Media

    Armando Venancio, Dr. Luis Abrunhosa

  47. Screening of winery and olive mill wastes for lignocellulolytic enzyme production from Aspergillus species by solid-state fermentation

    Article • Biomass Conversion and Biorefinery, October 2013, Springer Science + Business Media

    Dr. Luis Abrunhosa

  48. Lipase production by Aspergillus ibericus using olive mill wastewater

    Article • Bioprocess and Biosystems Engineering, July 2012, Springer Science + Business Media

    Dr. Luis Abrunhosa

  49. Optimization of process parameters for the production of an OTA-hydrolyzing enzyme from Aspergillus niger under solid-state fermentation

    Article • Journal of Bioscience and Bioengineering, October 2011, Elsevier

    Armando Venancio, Dr. Luis Abrunhosa

  50. A FLUORESCENCE-LC METHOD WITH NDA PRE-COLUMN DERIVATIZATION FOR FUMONISIN B2DETERMINATION IN BLACK ASPERGILLI CULTURES

    Article • Journal of Liquid Chromatography &amp Related Technologies, September 2011, Taylor & Francis

    Dr. Luis Abrunhosa

  51. Incidence of Fumonisin B2Production by Aspergillus niger in Portuguese Wine Regions

    Article • Journal of Agricultural and Food Chemistry, July 2011, American Chemical Society (ACS)

    Dr. Luis Abrunhosa

  52. HPLC method for simultaneous detection of aflatoxins and cyclopiazonic acid

    Article • World Mycotoxin Journal, August 2010, Wageningen Academic Publishers

    Armando Venancio, Dr. Luis Abrunhosa

  53. Biodegradation of Ochratoxin A for Food and Feed Decontamination

    Article • Toxins, May 2010, MDPI AG

    Armando Venancio, Dr. Luis Abrunhosa

  54. The Condensation of Salicylaldehydes and Malononitrile Revisited:  Synthesis of New Dimeric Chromene Derivatives

    Article • The Journal of Organic Chemistry, March 2008, American Chemical Society (ACS)

    Armando Venancio, Dr. Luis Abrunhosa

  55. In vitro Antifungal Effect of EDTA Disodium Salt in Tested Black Aspergilli

    Article • Asian Journal of Biochemistry, March 2008, Science Alert

    Dr. Luis Abrunhosa

  56. Antifungal activity of a novel chromene dimer

    Article • Journal of Industrial Microbiology & Biotechnology, September 2007, Springer Science + Business Media

    Dr. Luis Abrunhosa

  57. Isolation and purification of an enzyme hydrolyzing ochratoxin A from Aspergillus niger

    Article • Biotechnology Letters, July 2007, Springer Science + Business Media

    Armando Venancio, Dr. Luis Abrunhosa

  58. Assessing the degradation of ochratoxin a using a bioassay: the case of contaminated winery wastewater

    Article • Water Science & Technology Water Supply, July 2007, IWA Publishing

    Armando Venancio, Dr. Luis Abrunhosa

  59. Degradation of Ochratoxin A by Proteases and by a Crude Enzyme of Aspergillus niger

    Article • Food Biotechnology, December 2006, Taylor & Francis

    Armando Venancio, Dr. Luis Abrunhosa

  60. Determination of ochratoxin A in wine grapes: comparison of extraction procedures and method validation

    Article • Analytica Chimica Acta, June 2004, Elsevier

    Armando Venancio, Dr. Luis Abrunhosa

  61. Use of Ozone To Reduce Molds in a Cheese Ripening Room

    Article • Journal of Food Protection, December 2003, International Association for Food Protection

    Armando Venancio, Dr. Luis Abrunhosa, Prof Nelson Lima

  62. Black Aspergillus species as ochratoxin A producers in Portuguese wine grapes

    Article • International Journal of Food Microbiology, November 2003, Elsevier

    Dr. Luis Abrunhosa

  63. Biodegradation of Ochratoxin A by Fungi Isolated from Grapes

    Article • Journal of Agricultural and Food Chemistry, December 2002, American Chemical Society (ACS)

    Armando Venancio, Dr. Luis Abrunhosa

  64. The effect of culture preservation techniques on patulin and citrinin production by Penicillium expansum Link

    Article • Letters in Applied Microbiology, October 2002, Wiley

    Dr. Luis Abrunhosa, Prof Nelson Lima

  65. Mycotoxin production from fungi isolated from grapes

    Article • Letters in Applied Microbiology, April 2001, Wiley

    Armando Venancio, Dr. Luis Abrunhosa, Prof Nelson Lima