Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study by José S. Câmara, Bianca R. Albuquerque, Joselin Aguiar, Rúbia C. G. Corrêa, João L. Gonçalves, Daniel Granato, Jorge A. M. Pereira, Lillian Barros, Isabel C. F. R. Ferreira

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Valorization of <i>Sicana</i><i>odorifera</i> (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties by Bianca R. Albuquerque, Maria Inês Dias, Carla Pereira, Jovana Petrović, Marina Soković, Ricardo C. Calhelha, M. Beatriz P. P. Oliveira, Isabel C. F. R. Ferreira, Lillian Barros

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By-Products of Camu-Camu [<i>Myrciaria dubia</i> (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts by Natália Conceição, Bianca R. Albuquerque, Carla Pereira, Rúbia C. G. Corrêa, Camila B. Lopes, Ricardo C. Calhelha, Maria José Alves, Lillian Barros, Isabel C. F. R. Ferreira

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Insights into the Chemical Composition and In Vitro Bioactive Properties of Mangosteen (<i>Garcinia mangostana</i> L.) Pericarp by Bianca R. Albuquerque, Maria Inês Dias, José Pinela, Ricardo C. Calhelha, Tânia C. S. P. Pires, Maria José Alves, Rúbia C. G. Corrêa, Isabel C. F. R. Ferreira, Maria Beatriz P. P. Oliveira, Lillian Barros

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