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Plant Foods for Human Nutrition (Dordrecht, Netherlands)|August 28, 2012
Characterization and quantification of phenolic compounds in four tomato (Lycopersicon esculentum L.) farmers' varieties in northeastern Portugal homegardensLillian Barros, Montserrat Dueñas, José Pinela, et al.Journal of the Science of Food and Agriculture|August 3, 2023
Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agricultureÂngela Liberal, Daiana Almeida, Ângela Fernandes, et al.Foods (Basel, Switzerland)|April 30, 2021
Chickpea and Chestnut Flours as Non-Gluten Alternatives in CookiesMarta Torra, Mayara Belorio, Manuel Ayuso, et al.Heliyon|February 13, 2025
Exploring the potential of underrated yet versatile crop Lunaria annua L.: New insights into honesty plantJovana Petrović, Daiana Almeida, Ângela Fernandes, et al.Advances in Food and Nutrition Research|June 6, 2022
The powerful Solanaceae: Food and nutraceutical applications in a sustainable worldMikel Añibarro-Ortega, José Pinela, Alexios Alexopoulos, et al.Current Pharmaceutical Design|March 19, 2020
Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A ReviewTânia C S P Pires, Cristina Caleja, Celestino Santos-Buelga, et al.Food & Function|November 24, 2017
Chemical composition and bioactive properties of the wild mushroom Polyporus squamosus (Huds.) Fr: a study with samples from RomaniaAndrei Mocan, Ângela Fernandes, Lillian Barros, et al.Food Chemistry|September 8, 2012
Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: effects of drying and oral preparation methodsJosé Pinela, Lillian Barros, Montserrat Dueñas, et al.Journal of Ethnopharmacology|November 10, 2015
Ethnopharmacological uses of Sempervivum tectorum L. in southern Serbia: Scientific confirmation for the use against otitis linked bacteriaDejan Stojković, Lillian Barros, Jovana Petrović, et al.Food & Function|May 24, 2019
Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industryFilipa Fernandes, Eliana Pereira, Ana Círić, et al.Pageof 53