Publikationen, an denen er mitarbeitet Lillian Barros (124)

2024

  1. Insights into the phenolic composition and in vitro bioactivity of cardoon capitulum: A nutraceutical-oriented valorization study

    Food Chemistry, Vol. 435

2023

  1. Chemical Characterization and Bioactive Properties of Wine Lees and Diatomaceous Earth towards the Valorization of Underexploited Residues as Potential Cosmeceuticals

    Cosmetics, Vol. 10, Núm. 2

  2. Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples

    Foods, Vol. 12, Núm. 9

  3. Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes

    Food Research International, Vol. 170

  4. Microbiota Assessment of Fresh-Cut Apples Packaged in Two Different Films

    Microorganisms, Vol. 11, Núm. 5

  5. The wide spectrum of industrial applications for cultivated cardoon (Cynara cardunculus L. var. Altilis DC.): A review

    Food Chemistry, Vol. 423

  6. Ultrasound-assisted extraction of hydroxytyrosol and tyrosol from olive pomace treated by gamma radiation: process optimization and bioactivity assessment

    Food and Function, Vol. 14, Núm. 7, pp. 3038-3050

2022

  1. Applications of bioactive compounds extracted from olive industry wastes: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 1, pp. 453-476

  2. Chemical composition and biological activity of cardoon (Cynara cardunculus L. var. altilis) seeds harvested at different maturity stages

    Food Chemistry, Vol. 369

  3. Chemical composition of cardoon (Cynara cardunculus L. var. altilis) petioles as affected by plant growth stage

    Food Research International, Vol. 156

  4. Editorial: Natural bioactives used as additives in food applications

    Frontiers in Nutrition

  5. Effect of Harvesting Time on the Chemical Composition of Cynara cardunculus L. var. altilis Blades

    Agronomy, Vol. 12, Núm. 7

  6. Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 9, pp. 2789-2805

  7. Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages

    Biology, Vol. 11, Núm. 5

2021

  1. Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

    Food Chemistry, Vol. 342

  2. Development of new bilberry (Vaccinium myrtillus L.) based snacks: Nutritional, chemical and bioactive features

    Food Chemistry, Vol. 334

  3. Phenolic composition and biological properties of cynara cardunculus l. Var. altilis petioles: Influence of the maturity stage

    Antioxidants, Vol. 10, Núm. 12

  4. Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)

    Food Chemistry, Vol. 363

  5. Phenolic compounds from irradiated olive wastes: Optimization of the heat-assisted extraction using response surface methodology

    Chemosensors, Vol. 9, Núm. 8

  6. Potato biodiversity: A linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypes

    Food Chemistry, Vol. 345