Lillian Barros

发表

Phenolic compounds and bioactive properties of wild German and Roman chamomiles

Isabel C.F.R. Ferreira, Rafaela Guimarães, Lillian Barros, 2012 .

Two mushroom Leccinum species: similar chemical profiles, different impact in the antioxidant capacity

Isabel C.F.R. Ferreira, Patricia Morales, Lillian Barros, 2016 .

Chromatographic analysis of organic acids in artichoke, milk thistle and borututu using UFLC-PDA

Isabel C.F.R. Ferreira, Carla Pereira, Lillian Barros, 2013 .

Extraction of phenolic compounds from Juglans regia L. optimized by response surface methodology

Isabel C.F.R. Ferreira, Lillian Barros, João A. P. Coutinho, 2016 .

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Isabel C.F.R. Ferreira, Patricia Morales, Lillian Barros, 2016 .

Characterization of phenolic compounds and antioxidant potential of infusion and decoction of the wild medicinal plant Tuberaria lignosa (Sweet) Samp.

Isabel C.F.R. Ferreira, Lillian Barros, Montserrat Dueñas, 2013 .

Chemical composition and bioactivity of wild samples of Morchella esculenta from Portugal and Serbia.

Maria João R. P. Queiroz, Isabel C.F.R. Ferreira, Lillian Barros, 2013 .

The use of fennel polyphenols based ingredients as natural preservers for cottage cheese

Amilcar L. Antonio, Isabel C.F.R. Ferreira, Lillian Barros, 2015 .

Agaricus Albertii as a source of bioactive compounds: comparison between Portuguese and Serbian species

Isabel C.F.R. Ferreira, Lillian Barros, Filipa S. Reis, 2013 .

Bioactivity of Morchella esculenta (L.) Pers. phenolic extracts: A comparative study between samples from Portugal and Serbia.

Isabel C.F.R. Ferreira, Lillian Barros, Anabela Martins, 2012 .

Mentha spicata L. infusions as sources of antioxidant phenolic compounds: emerging reserve lots with special harvest requirements.

Carla Pereira, Lillian Barros, Celestino Santos-Buelga, 2016, Food & function.

Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity

Isabel C.F.R. Ferreira, Lillian Barros, Anabela Martins, 2010 .

Postharvest quality changes in fresh-cut watercress stored under conventional and inert gas-enriched modified atmosphere packaging

Amilcar L. Antonio, Isabel C.F.R. Ferreira, Lillian Barros, 2016 .

Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: A nutraceutical-oriented optimization study

Isabel C.F.R. Ferreira, Lillian Barros, Ana Maria Carvalho, 2016 .

Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe).

Lillian Barros, Celestino Santos-Buelga, Maria Inês Dias, 2018, Food chemistry.

Wild and commercial mushrooms as source of nutrients and nutraceuticals.

Paula Baptista, Lillian Barros, Letícia M Estevinho, 2008, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.