Isabel Cristina Fernandes Rodrigues Ferreira
AuthID: R-000-67R
531
TITLE: Enhancement of nutritional and bioactive compounds by in vitro culture of wild Fragaria vesca L. vegetative parts Full Text
AUTHORS: Maria Ines Dias; Lillian Barros; Maria Joao Sousa; Beatriz B P P Oliveira ; Celestino Santos Buelga; Isabel C F R Ferreira;
PUBLISHED: 2017, SOURCE: FOOD CHEMISTRY, VOLUME: 235
AUTHORS: Maria Ines Dias; Lillian Barros; Maria Joao Sousa; Beatriz B P P Oliveira ; Celestino Santos Buelga; Isabel C F R Ferreira;
PUBLISHED: 2017, SOURCE: FOOD CHEMISTRY, VOLUME: 235
532
TITLE: Cytotoxic Terphenyl Neolignans from Fungus Terana coerulea: New Natural Corticins D and E, and Revised Structure for Corticin A
AUTHORS: Maisterra, M; Castro, MA; Muñoz Centeno, LM; Calhelha, RC; Ferreira, ICFR; García, PA;
PUBLISHED: 2017, SOURCE: Natural Product Communications, VOLUME: 12, ISSUE: 5
AUTHORS: Maisterra, M; Castro, MA; Muñoz Centeno, LM; Calhelha, RC; Ferreira, ICFR; García, PA;
PUBLISHED: 2017, SOURCE: Natural Product Communications, VOLUME: 12, ISSUE: 5
533
TITLE: Non-edible parts of Solanum stramoniifolium Jacq. - a new potent source of bioactive extracts rich in phenolic compounds for functional foods
AUTHORS: Svobodova, B; Barros, L; Sopik, T; Calhelha, RC; Heleno, S; Alves, MJ; Walcott, S; Kuban, V; Ferreira, ICFR;
PUBLISHED: 2017, SOURCE: FOOD & FUNCTION, VOLUME: 8, ISSUE: 5
AUTHORS: Svobodova, B; Barros, L; Sopik, T; Calhelha, RC; Heleno, S; Alves, MJ; Walcott, S; Kuban, V; Ferreira, ICFR;
PUBLISHED: 2017, SOURCE: FOOD & FUNCTION, VOLUME: 8, ISSUE: 5
534
TITLE: Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants
AUTHORS: Petropoulos, SA; Pereira, C; Barros, L; Ferreira, ICFR;
PUBLISHED: 2017, SOURCE: FOOD & FUNCTION, VOLUME: 8, ISSUE: 5
AUTHORS: Petropoulos, SA; Pereira, C; Barros, L; Ferreira, ICFR;
PUBLISHED: 2017, SOURCE: FOOD & FUNCTION, VOLUME: 8, ISSUE: 5
535
TITLE: Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages Full Text
AUTHORS: Correa, VG; Gonçalves, GA; de Sá Nakanishi, AB; Ferreira, ICFR; Barros, L; Dias, MI; Koehnlein, EA; de Souza, CGM; Bracht, A; Peralta, RM;
PUBLISHED: 2017, SOURCE: Food Chemistry, VOLUME: 237
AUTHORS: Correa, VG; Gonçalves, GA; de Sá Nakanishi, AB; Ferreira, ICFR; Barros, L; Dias, MI; Koehnlein, EA; de Souza, CGM; Bracht, A; Peralta, RM;
PUBLISHED: 2017, SOURCE: Food Chemistry, VOLUME: 237
536
TITLE: Successive harvesting affects yield, chemical composition and antioxidant activity of Cichorium spinosum L. Full Text
AUTHORS: Petropoulos, S; Fernandes, Â; Karkanis, A; Ntatsi, G; Barros, L; Ferreira, ICFR;
PUBLISHED: 2017, SOURCE: Food Chemistry, VOLUME: 237
AUTHORS: Petropoulos, S; Fernandes, Â; Karkanis, A; Ntatsi, G; Barros, L; Ferreira, ICFR;
PUBLISHED: 2017, SOURCE: Food Chemistry, VOLUME: 237
537
TITLE: Functional foods based on extracts or compounds derived from mushrooms Full Text
AUTHORS: Filipa S Reis; Anabela Martins; Helena Vasconcelos, MH ; Patricia Morales; Isabel C F R Ferreira;
PUBLISHED: 2017, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 66
AUTHORS: Filipa S Reis; Anabela Martins; Helena Vasconcelos, MH ; Patricia Morales; Isabel C F R Ferreira;
PUBLISHED: 2017, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 66
538
TITLE: Sweeteners as food additives in the XXI century: A review of what is known, and what is to come Full Text
AUTHORS: Carocho, M; Morales, P; Ferreira, ICFR;
PUBLISHED: 2017, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 107
AUTHORS: Carocho, M; Morales, P; Ferreira, ICFR;
PUBLISHED: 2017, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 107
539
TITLE: Mountain food products: A broad spectrum of market potential to be exploited Full Text
AUTHORS: Natalia Martins ; Isabel C F R Ferreira;
PUBLISHED: 2017, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 67
AUTHORS: Natalia Martins ; Isabel C F R Ferreira;
PUBLISHED: 2017, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 67
540
TITLE: The emerging use of mycosterols in food industry along with the current trend of extended use of bioactive phytosterols Full Text
AUTHORS: Correa, RCG; Peralta, RM; Bracht, A; Ferreira, ICFR;
PUBLISHED: 2017, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 67
AUTHORS: Correa, RCG; Peralta, RM; Bracht, A; Ferreira, ICFR;
PUBLISHED: 2017, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 67
