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Antioxidants (Basel, Switzerland)|April 2, 2020
Antioxidants Properties of Natural Products: A Themed Issue in Honor of Professor Isabel C.F.R. FerreiraLillian BarrosFoods (Basel, Switzerland)|November 9, 2024
Food Waste Biotransformation into Food Ingredients: A Brief Overview of Challenges and OpportunitiesJosé Pinela, Mikel Añibarro-Ortega, Lillian BarrosAntioxidants (Basel, Switzerland)|January 21, 2016
Relevance of the Mention of Antioxidant Properties in Yogurt Labels: In Vitro Evaluation and Chromatographic AnalysisEliana Pereira, Lillian Barros, Isabel C F R FerreiraJournal of the Science of Food and Agriculture|September 4, 2015
Extraction, identification, fractionation and isolation of phenolic compounds in plants with hepatoprotective effectsCarla Pereira, Lillian Barros, Isabel C F R FerreiraPlant Foods for Human Nutrition (Dordrecht, Netherlands)|March 6, 2015
A Comparison of the Nutritional Contribution of Thirty-nine Aromatic Plants used as Condiments and/or Herbal InfusionsCarla Pereira, Lillian Barros, Isabel C F R FerreiraCurrent Pharmaceutical Design|January 27, 2017
Dietary Supplements: Foods, Medicines, or Both? A Controversial Designation with Unspecific LegislationCarla Pereira, Lillian Barros, Isabel C F R FerreiraAdvances in Food and Nutrition Research|April 22, 2017
Phenolic Compounds and Its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?Isabel C F R Ferreira, Natália Martins, Lillian BarrosFood and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|April 27, 2007
Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assaysLillian Barros, Paula Baptista, Isabel C F R FerreiraJournal of the Science of Food and Agriculture|June 3, 2017
A comparison of the phenolic profile and antioxidant activity of different Cichorium spinosum L. ecotypesSpyridon A Petropoulos, Ângela Fernandes, Lillian Barros, et al.Foods (Basel, Switzerland)|September 9, 2023
Recent Progress in Understanding the Impact of Food Processing and Storage on the Structure-Activity Relationship of FucoxanthinAndrea Gomez-Zavaglia, Lillian Barros, Miguel A Prieto, et al.Pageof 53