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Food & Function|May 12, 2017
Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidantsSpyridon A Petropoulos, Carla Pereira, Lillian Barros, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|March 8, 2011
Nutritional and nutraceutical potential of rape (Brassica napus L. var. napus) and "tronchuda" cabbage (Brassica oleraceae L. var. costata) inflorescencesCátia Batista, Lillian Barros, Ana Maria Carvalho, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 14, 2011
Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardensJosé Pinela, Lillian Barros, Ana Maria Carvalho, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|February 29, 2012
Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: a comparative study between in vivo and in vitro samplesFilipa S Reis, Anabela Martins, Lillian Barros, et al.Journal of Agricultural and Food Chemistry|April 30, 2010
Studies on chemical constituents and bioactivity of Rosa micrantha: an alternative antioxidants source for food, pharmaceutical, or cosmetic applicationsRafaela Guimarães, Lillian Barros, Ana Maria Carvalho, et al.Journal of Agricultural and Food Chemistry|October 12, 2007
Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushroomsLillian Barros, Paula Baptista, Letícia M Estevinho, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|August 6, 2011
Influence of the drying method in the antioxidant potential and chemical composition of four shrubby flowering plants from the tribe Genisteae (Fabaceae)José Pinela, Lillian Barros, Ana Maria Carvalho, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|November 8, 2011
Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: an inter-species comparative studyFilipa S Reis, Lillian Barros, Anabela Martins, et al.International Journal of Food Sciences and Nutrition|August 4, 2012
Potentiating effects of honey on antioxidant properties of lemon-flavoured black teaCarla Pereira, Lillian Barros, Miguel Vilas-Boas, et al.Foods (Basel, Switzerland)|August 29, 2024
Effect of Different Seasons and Development Stages on the Chemical Composition and Bioactive Potential of CardoonFilipa Mandim, Márcio Carocho, Spyridon A Petropoulos, et al.Pageof 53