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Frontiers in Nutrition|August 14, 2023
Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foodsAlexandru Nicolescu, Mihai Babotă, Lillian Barros, et al.
Antibiotics (Basel, Switzerland)|July 29, 2023
Screening of Chemical Composition, Antimicrobial and Antioxidant Activities in Pomegranate, Quince, and Persimmon Leaf, Peel, and Seed: Valorization of Autumn Fruits By-Products for a One Health PerspectiveVanessa Silva, Adriana Silva, Jessica Ribeiro, et al.
Food Research International (Ottawa, Ont.)|May 28, 2018
Recovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniquesBianca R Albuquerque, M A Prieto, J A Vazquez, et al.
Food & Function|March 16, 2018
Fractionation of the more active extracts of Geranium molle L.: a relationship between their phenolic profile and biological activityV C Graça, Maria Inês Dias, Lillian Barros, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|February 9, 2016
Leccinum vulpinum Watling induces DNA damage, decreases cell proliferation and induces apoptosis on the human MCF-7 breast cancer cell lineFilipa S Reis, Diana Sousa, Lillian Barros, et al.
Food Chemistry|May 24, 2016
Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additivesCristina Caleja, Lillian Barros, Amilcar L Antonio, et al.
Food Chemistry|August 2, 2018
Phenolic profile and bioactivity of cardoon (Cynara cardunculus L.) inflorescence parts: Selecting the best genotype for food applicationsMaria Inês Dias, Lillian Barros, João C M Barreira, et al.
Foods (Basel, Switzerland)|August 7, 2021
Phytochemical and Antioxidant Profile of Pardina Lentil Cultivars from Different Regions of SpainÂngela Liberal, Ângela Fernandes, Maria Inês Dias, et al.
Foods (Basel, Switzerland)|November 27, 2021
Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A ReviewRubén Domínguez, Mirian Pateiro, Paulo E S Munekata, et al.
Food & Function|April 9, 2019
Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)Inès Jabeur, Eliana Pereira, Cristina Caleja, et al.
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