Lillian Boucada de Barros
AuthID: R-000-976
561
TITLE: Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: The First Study of Their Nutritional and Antioxidant Potential Full Text
AUTHORS: Filipa S Reis; Lillian Barros; Anabela Martins; Helena Vasconcelos, MH ; Patricia Morales; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: MOLECULES, VOLUME: 21, ISSUE: 2
AUTHORS: Filipa S Reis; Lillian Barros; Anabela Martins; Helena Vasconcelos, MH ; Patricia Morales; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: MOLECULES, VOLUME: 21, ISSUE: 2
562
TITLE: Basil as functional and preserving ingredient in "Serra da Estrela" cheese Full Text
AUTHORS: Marcio Carocho; Lillian Barros; Joao C M Barreira; Ricardo C Calhelha; Marina Sokovic; Virginia Fernandez Ruiz; Celestino S Santos Buelga; Patricia Morales; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 207
AUTHORS: Marcio Carocho; Lillian Barros; Joao C M Barreira; Ricardo C Calhelha; Marina Sokovic; Virginia Fernandez Ruiz; Celestino S Santos Buelga; Patricia Morales; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 207
563
TITLE: Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage Full Text
AUTHORS: Jose Pinela ; Joao C M Barreira; Lillian Barros; Sandra Cabo Verde; Amilcar L Antonio; Ana Maria Carvalho; Beatriz B P P Oliveira ; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 206
AUTHORS: Jose Pinela ; Joao C M Barreira; Lillian Barros; Sandra Cabo Verde; Amilcar L Antonio; Ana Maria Carvalho; Beatriz B P P Oliveira ; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 206
564
TITLE: Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: A nutraceutical-oriented optimization study Full Text
AUTHORS: Jose Pinela ; Prieto, MA; Ana Maria Carvalho; Maria Filomena Barreiro; Beatriz B P P Oliveira ; Lillian Barros; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: SEPARATION AND PURIFICATION TECHNOLOGY, VOLUME: 164
AUTHORS: Jose Pinela ; Prieto, MA; Ana Maria Carvalho; Maria Filomena Barreiro; Beatriz B P P Oliveira ; Lillian Barros; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: SEPARATION AND PURIFICATION TECHNOLOGY, VOLUME: 164
565
TITLE: Ceratonia siliqua L. hydroethanolic extract obtained by ultrasonication: antioxidant activity, phenolic compounds profile and effects in yogurts functionalized with their free and microencapsulated forms
AUTHORS: Irada Rached; Lillian Barros; Isabel P Fernandes; Celestino Santos Buelga; Alirio E Rodrigues; Ali Ferchichi; Maria Filomena Barreiro; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: FOOD & FUNCTION, VOLUME: 7, ISSUE: 3
AUTHORS: Irada Rached; Lillian Barros; Isabel P Fernandes; Celestino Santos Buelga; Alirio E Rodrigues; Ali Ferchichi; Maria Filomena Barreiro; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: FOOD & FUNCTION, VOLUME: 7, ISSUE: 3
566
TITLE: Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients Full Text
AUTHORS: Patricia Morales; Lillian Barros; Maria Ines Dias; Celestino Santos Buelga; Isabel C F R Ferreira; Eduardo Ramirez Asquieri; Jose De Berrios;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 208
AUTHORS: Patricia Morales; Lillian Barros; Maria Ines Dias; Celestino Santos Buelga; Isabel C F R Ferreira; Eduardo Ramirez Asquieri; Jose De Berrios;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 208
567
TITLE: Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices Full Text
AUTHORS: Natalia Martins ; Custodio Lobo Roriz; Patricia Morales; Lillian Barros; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 52
AUTHORS: Natalia Martins ; Custodio Lobo Roriz; Patricia Morales; Lillian Barros; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 52
568
TITLE: Effects of gamma irradiation on cytotoxicity and phenolic compounds of Thymus vulgaris L. and Mentha x piperita L. Full Text
AUTHORS: Eliana Pereira; Andreia I Pimenta; Ricardo C Calhelha; Amilcar L Antonio; Sandra Cabo Verde; Lillian Barros; Celestino Santos Buelga; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 71
AUTHORS: Eliana Pereira; Andreia I Pimenta; Ricardo C Calhelha; Amilcar L Antonio; Sandra Cabo Verde; Lillian Barros; Celestino Santos Buelga; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 71
569
TITLE: Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives Full Text
AUTHORS: Cristina Caleja; Lillian Barros; Amilcar L Antonio; Marcio Carocho; Beatriz B P P Oliveira ; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 210
AUTHORS: Cristina Caleja; Lillian Barros; Amilcar L Antonio; Marcio Carocho; Beatriz B P P Oliveira ; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 210
570
TITLE: Phenolic profile and antioxidant activity of Coleostephus myconis (L.) Rchb.f.: An underexploited and highly disseminated species Full Text
AUTHORS: Silvia M F Bessada; Joao C M Barreira; Lillian Barros; Isabel C F R Ferreira; Beatriz B P P Oliveira ;
PUBLISHED: 2016, SOURCE: INDUSTRIAL CROPS AND PRODUCTS, VOLUME: 89
AUTHORS: Silvia M F Bessada; Joao C M Barreira; Lillian Barros; Isabel C F R Ferreira; Beatriz B P P Oliveira ;
PUBLISHED: 2016, SOURCE: INDUSTRIAL CROPS AND PRODUCTS, VOLUME: 89
