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Antioxidants (Basel, Switzerland)|July 27, 2022
Neuroprotective Profile of Edible Flowers of Borage (Borago officinalis L.) in Two Different Models: Caenorhabditis elegans and Neuro-2a CellsCristina Moliner, Guillermo Cásedas, Lillian Barros, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 10, 2008
Wild and commercial mushrooms as source of nutrients and nutraceuticalsLillian Barros, Telma Cruz, Paula Baptista, et al.
Frontiers in Nutrition|August 19, 2022
Therapeutic Uses and Pharmacological Properties of Shallot (Allium ascalonicum): A Systematic ReviewCadmiel Moldovan, Oleg Frumuzachi, Mihai Babotă, et al.
Journal of the Science of Food and Agriculture|April 23, 2014
Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulsesAlzira Sarmento, Lillian Barros, Ângela Fernandes, et al.
Food & Function|March 7, 2017
Coloring attributes of betalains: a key emphasis on stability and future applicationsNatália Martins, Custódio Lobo Roriz, Patricia Morales, et al.
Molecules (Basel, Switzerland)|February 11, 2023
Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food ApplicationsAdriana K Molina, Rúbia C G Corrêa, Miguel A Prieto, et al.
Food & Function|November 5, 2014
Infusions of artichoke and milk thistle represent a good source of phenolic acids and flavonoidsCarla Pereira, Lillian Barros, Ana Maria Carvalho, et al.
Food Chemistry|August 3, 2017
Successive harvesting affects yield, chemical composition and antioxidant activity of Cichorium spinosum LSpyridon Petropoulos, Ângela Fernandes, Anestis Karkanis, et al.
Foods (Basel, Switzerland)|December 18, 2020
Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification StrategiesÂngela Liberal, José Pinela, Ana Maria Vívar-Quintana, et al.
Food & Function|November 21, 2018
The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contaminationPaulo Silva, Chantal Fernandes, Lillian Barros, et al.
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