Lillian Barros
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Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity
ICFR Ferreira, P Baptista, M Vilas-Boas, L Barros
Food chemistry 100 (4), 1511-1516, 2007
Antioxidants in wild mushrooms
ICFR Ferreira, L Barros, R Abreu
Current Medicinal Chemistry 16 (12), 1543-1560, 2009
Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
L Barros, MJ Ferreira, B Queiros, ICFR Ferreira, P Baptista
Food chemistry 103 (2), 413-419, 2007
Wild and commercial mushrooms as source of nutrients and nutraceuticals
L Barros, T Cruz, P Baptista, LM Estevinho, ICFR Ferreira
Food and Chemical Toxicology 46 (8), 2742-2747, 2008
Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study
FS Reis, L Barros, A Martins, ICFR Ferreira
Food and Chemical Toxicology 50 (2), 191-197, 2012
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
N Martins, CL Roriz, P Morales, L Barros, ICFR Ferreira
Trends in food science & technology 52, 1-15, 2016
Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays
L Barros, P Baptista, ICFR Ferreira
Food and chemical Toxicology 45 (9), 1731-1737, 2007
Phenolic compounds: Current industrial applications, limitations and future challenges
BR Albuquerque, SA Heleno, MBPP Oliveira, L Barros, ICFR Ferreira
Food & function 12 (1), 14-29, 2021
Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays
L Barros, S Falcão, P Baptista, C Freire, M Vilas-Boas, ICFR Ferreira
Food chemistry 111 (1), 61-66, 2008
Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal
L Barros, P Baptista, DM Correia, S Casal, B Oliveira, ICFR Ferreira
Food Chemistry 105 (1), 140-145, 2007
Chemical composition and biological properties of Portuguese wild mushrooms: a comprehensive study
L Barros, BA Venturini, P Baptista, LM Estevinho, ICFR Ferreira
Journal of agricultural and food chemistry 56 (10), 3856-3862, 2008
Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species
L Barros, M Dueñas, ICFR Ferreira, P Baptista, C Santos-Buelga
Food and Chemical Toxicology 47 (6), 1076-1079, 2009
Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples
FS Reis, A Martins, L Barros, ICFR Ferreira
Food and chemical toxicology 50 (5), 1201-1207, 2012
Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts
L Barros, RC Calhelha, JA Vaz, ICFR Ferreira, P Baptista, LM Estevinho
European Food Research and Technology 225, 151-156, 2007
Strawberry-tree, blackthorn and rose fruits: Detailed characterisation in nutrients and phytochemicals with antioxidant properties
L Barros, AM Carvalho, JS Morais, ICFR Ferreira
Food chemistry 120 (1), 247-254, 2010
Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.
L Barros, E Pereira, RC Calhelha, M Dueñas, AM Carvalho, ...
Journal of Functional Foods 5 (4), 1732-1740, 2013
Candidiasis: predisposing factors, prevention, diagnosis and alternative treatment
N Martins, ICFR Ferreira, L Barros, S Silva, M Henriques
Mycopathologia 177, 223-240, 2014
Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity
SA Heleno, L Barros, MJ Sousa, A Martins, ICFR Ferreira
Food Chemistry 119 (4), 1443-1450, 2010
Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange
R Guimarães, L Barros, JCM Barreira, MJ Sousa, AM Carvalho, ...
Food and Chemical Toxicology 48 (1), 99-106, 2010
In vivo antioxidant activity of phenolic compounds: Facts and gaps
N Martins, L Barros, ICFR Ferreira
Trends in Food Science & Technology 48, 1-12, 2016
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