Lillian Boucada de Barros
AuthID: R-000-976
421
TITLE: Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower
AUTHORS: Añibarro-Ortega, ; Pinela, ; Barros, ; Ćirić, ; Silva, ; Coelho, ; Mocan, ; Calhelha, ; Soković, ; Coimbra, ; Ferreira, ;
PUBLISHED: 2019, SOURCE: Antioxidants, VOLUME: 8, ISSUE: 10
AUTHORS: Añibarro-Ortega, ; Pinela, ; Barros, ; Ćirić, ; Silva, ; Coelho, ; Mocan, ; Calhelha, ; Soković, ; Coimbra, ; Ferreira, ;
PUBLISHED: 2019, SOURCE: Antioxidants, VOLUME: 8, ISSUE: 10
422
TITLE: Phenolic Compounds: Flavonoids in Legumes
AUTHORS: Dias M.I.; Carocho M.; Barros L.; Ferreira I.C.F.R.;
PUBLISHED: 2019, SOURCE: Food Chemistry, Function and Analysis, VOLUME: 2019-January, ISSUE: 8
AUTHORS: Dias M.I.; Carocho M.; Barros L.; Ferreira I.C.F.R.;
PUBLISHED: 2019, SOURCE: Food Chemistry, Function and Analysis, VOLUME: 2019-January, ISSUE: 8
423
TITLE: Preface
AUTHORS: Isabel C F R Ferreira; Lillian Barros;
PUBLISHED: 2019, SOURCE: Advances in Food and Nutrition Research, VOLUME: 90
AUTHORS: Isabel C F R Ferreira; Lillian Barros;
PUBLISHED: 2019, SOURCE: Advances in Food and Nutrition Research, VOLUME: 90
424
TITLE: Chemical composition and antioxidant activity of Cichorium spinosum L. leaves in relation to developmental stage
AUTHORS: Petropoulos, SA; Fernandes, A; Vasileios, A; Ntatsi, G; Barros, L; Ferreira, ICFR;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 239
AUTHORS: Petropoulos, SA; Fernandes, A; Vasileios, A; Ntatsi, G; Barros, L; Ferreira, ICFR;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 239
425
TITLE: The influence of electron beam radiation in the nutritional value, chemical composition and bioactivities of edible flowers of Bauhinia variegata L. var. candida alba Buch.-Ham from Brazil Full Text
AUTHORS: Villavicencio, ALCH; Heleno, SA; Calhelha, RC; Santos Buelga, C; Barros, L; Ferreira, ICFR;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 241
AUTHORS: Villavicencio, ALCH; Heleno, SA; Calhelha, RC; Santos Buelga, C; Barros, L; Ferreira, ICFR;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 241
426
TITLE: Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods Full Text
AUTHORS: Fernandes, A; Barreira, JCM; Barros, L; Mendonca, A; Ferreira, ICFR; de Sousa, FR;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 87
AUTHORS: Fernandes, A; Barreira, JCM; Barros, L; Mendonca, A; Ferreira, ICFR; de Sousa, FR;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 87
427
TITLE: Chemical composition, nutritional value and antioxidant properties of Mediterranean okra genotypes in relation to harvest stage Full Text
AUTHORS: Petropoulos, S; Fernandes, A; Barros, L; Ferreira, ICFR;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 242
AUTHORS: Petropoulos, S; Fernandes, A; Barros, L; Ferreira, ICFR;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 242
428
TITLE: How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L.
AUTHORS: Pereira, E; Antonio, A; Barreira, JCM; Santos Buelga, C; Barros, L; Ferreira, ICFR;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 240
AUTHORS: Pereira, E; Antonio, A; Barreira, JCM; Santos Buelga, C; Barros, L; Ferreira, ICFR;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 240
429
TITLE: Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe) Full Text
AUTHORS: Tania C S P Pires; Maria Ines Dias; Lillian Barros; Maria Jose Alves; Beatriz B P P Oliveira ; Celestino Santos Buelga; Isabel C F R Ferreira;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 240
AUTHORS: Tania C S P Pires; Maria Ines Dias; Lillian Barros; Maria Jose Alves; Beatriz B P P Oliveira ; Celestino Santos Buelga; Isabel C F R Ferreira;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 240
430
TITLE: <i>Arbutus unedo</i> L. and <i>Ocimum basilicum</i> L. as sources of natural preservatives for food industry: A case study using loaf bread Full Text
AUTHORS: Takwa, S; Caleja, C; Barreira, JCM; Sokovic, M; Achour, L; Barros, L; Ferreira, ICFR;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 88
AUTHORS: Takwa, S; Caleja, C; Barreira, JCM; Sokovic, M; Achour, L; Barros, L; Ferreira, ICFR;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 88
