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Meat Science|December 3, 2011
Identification of hare meat by a species-specific marker of mitochondrial originCristina G Santos, Vitor S Melo, Joana S Amaral, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|March 5, 2008
Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivarsIvo Oliveira, Anabela Sousa, Jorge Sá Morais, et al.Food Chemistry|November 6, 2020
Physicochemical characteristics and antiproliferative and antioxidant activities of Moroccan Zantaz honey rich in methyl syringateYoussef Elamine, Badiaa Lyoussi, Maria G Miguel, et al.The Science of the Total Environment|April 14, 2018
Potential of Portuguese vine shoot wastes as natural resources of bioactive compoundsManuela M Moreira, M Fátima Barroso, João Vasconcellos Porto, et al.Analytica Chimica Acta|November 18, 2015
A novel approach for honey pollen profile assessment using an electronic tongue and chemometric toolsLuís G Dias, Ana C A Veloso, Mara E B C Sousa, et al.Talanta|July 26, 2014
Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongueMara E B C Sousa, Luís G Dias, Ana C A Veloso, et al.Journal of Agricultural and Food Chemistry|October 26, 2006
Table olives from Portugal: phenolic compounds, antioxidant potential, and antimicrobial activityJosé Alberto Pereira, Ana P G Pereira, Isabel C F R Ferreira, et al.Food Chemistry|June 6, 2015
Inflorescences of Brassicacea species as source of bioactive compounds: A comparative studyCarla Sousa, Marcos Taveira, Patrícia Valentão, et al.Bioorganic & Medicinal Chemistry|September 15, 2006
Phenolics and antimicrobial activity of traditional stoned table olives 'alcaparra'Anabela Sousa, Isabel C F R Ferreira, Ricardo Calhelha, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|July 20, 2007
Walnut (Juglans regia L.) leaves: phenolic compounds, antibacterial activity and antioxidant potential of different cultivarsJosé Alberto Pereira, Ivo Oliveira, Anabela Sousa, et al.Pageof 2