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Food Chemistry|April 5, 2017
Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodologyCustódio Lobo Roriz, Lillian Barros, M A Prieto, et al.
Food Chemistry|May 9, 2015
Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredientsPatricia Morales, Lillian Barros, Esther Ramírez-Moreno, et al.
Food Chemistry|June 6, 2015
Optimization of the determination of tocopherols in Agaricus sp. edible mushrooms by a normal phase liquid chromatographic methodLillian Barros, Daniela M Correia, Isabel C F R Ferreira, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|February 21, 2012
Characterization of phenolic compounds in flowers of wild medicinal plants from Northeastern PortugalLillian Barros, Montserrat Dueñas, Ana Maria Carvalho, et al.
Food & Function|November 23, 2017
The chemical composition, nutritional value and antimicrobial properties of Abelmoschus esculentus seedsSpyridon Petropoulos, Ângela Fernandes, Lillian Barros, et al.
Journal of Agricultural and Food Chemistry|May 15, 2007
Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushroomsLillian Barros, Paula Baptista, Daniela M Correia, et al.
Critical Reviews in Food Science and Nutrition|April 9, 2020
Could fruits be a reliable source of food colorants? Pros and cons of these natural additivesBianca R Albuquerque, M Beatriz P P Oliveira, Lillian Barros, et al.
Food Chemistry|May 12, 2023
The wide spectrum of industrial applications for cultivated cardoon (Cynara cardunculus L. var. Altilis DC.): A reviewFilipa Mandim, Celestino Santos-Buelga, Isabel C F R Ferreira, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Chemical composition of cardoon (Cynara cardunculus L. var. altilis) petioles as affected by plant growth stageFilipa Mandim, Spyridon A Petropoulos, Celestino Santos-Buelga, et al.
Food & Function|June 9, 2016
Artichoke and milk thistle pills and syrups as sources of phenolic compounds with antimicrobial activityCarla Pereira, Lillian Barros, Maria José Alves, et al.
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