Graduations
Here you can find the work directly related with AnthoE.Flos performed by several undergraduate students.
Understanding the role of edible flowers in altering white wine vinegar's phenolic content and organoleptic properties.
Mariana Henrique Gonçalves Simões Carneiro Presa
MSc in Biochemistry
Universidade do Porto
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On going
From the bioavailability to bioactivity and utilisation of bioactive compounds from fruits and vegetables by-products.
Wen Tao
PhD in Sustainable Chemistry
Universidade do Porto
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On going
Correlation between the color and anthocyanin content of wild pansies
Leonor Pereira Oliveira
High School Course from the Chemistry and Biochemistry School
Universidade do Porto
2024
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Concluded
Bioactivity of Edible Flowers Rich in Anthocyanins
Joana Catarina Silva Viegas
BSc in Medicinal Biotechnology
Instituto Politécnico do Porto
2024​
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Concluded
Edible Flowers rich in anthocyanins: biochemistry and biotechnology towards an emerging, healthier and sustainable diet.
Margarida Maria da Silva Teixeira
MSc in Biochemistry
Universidade do Porto
2023
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Concluded
Exploring Optimal Chromatographic Methods for Anthocyanin Extraction and Purification from Food Sources
Lorenzo De Luca
MSc in Chemistry and Technological Pharmacy
Università Degli Studi Del Piemonte Orientale "Amedeo Avogadro"
2023
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Concluded
Extraction of Bioactive Compounds from Edible Flowers
Afonso Ribeiro and Débora Fanqueira
High School Course from the Chemistry and Biochemistry School
Universidade do Porto
2023
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Concluded