ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD
Escola de doctorat
Isabel Cristina Fernandes Rodrigues
Ferreira
Publicacions en què col·labora amb Isabel Cristina Fernandes Rodrigues Ferreira (26)
2017
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Flavonoid composition and antitumor activity of bee bread collected in Northeast Portugal
Molecules, Vol. 22, Núm. 2
2016
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A comparison of the bioactivity and phytochemical profile of three different cultivars of globe amaranth: Red, white, and pink
Food and Function, Vol. 7, Núm. 2, pp. 679-688
2015
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Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots
RSC Advances, Vol. 5, Núm. 34, pp. 26991-26997
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Chemical characterisation and bioactive properties of Prunus avium L.: The widely studied fruits and the unexplored stems
Food Chemistry, Vol. 173, pp. 1045-1053
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Gamma irradiation improves the extractability of phenolic compounds in Ginkgo biloba L.
Industrial Crops and Products, Vol. 74, pp. 144-149
2014
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Bioactxf Arenaria montana L
Food and Function, Vol. 5, Núm. 8, pp. 1848-1855
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Exploring the antioxidant potential of Helichrysum stoechas (L.) Moench phenolic compounds for cosmetic applications: Chemical characterization, microencapsulation and incorporation into a moisturizer
Industrial Crops and Products, Vol. 53, pp. 330-336
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Nutritional and antioxidant contributions of Laurus nobilis L. leaves: Would be more suitable a wild or a cultivated sample?
Food Chemistry, Vol. 156, pp. 339-346
2013
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Antifungal activity and detailed chemical characterization of Cistus ladanifer phenolic extracts
Industrial Crops and Products, Vol. 41, Núm. 1, pp. 41-45
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Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.
Journal of Functional Foods, Vol. 5, Núm. 4, pp. 1732-1740
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Bryonia dioica, Tamus communis and Lonicera periclymenum fruits: Characterization in phenolic compounds and incorporation of their extracts in hydrogel formulations for topical application
Industrial Crops and Products, Vol. 49, pp. 169-176
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Characterisation of phenolic compounds in wild fruits from Northeastern Portugal
Food Chemistry, Vol. 141, Núm. 4, pp. 3721-3730
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Characterization of phenolic compounds in wild medicinal flowers from Portugal by HPLC-DAD-ESI/MS and evaluation of antifungal properties
Industrial Crops and Products, Vol. 44, pp. 104-110
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Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes
Food Chemistry, Vol. 138, Núm. 4, pp. 2168-2173
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Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction
Food Chemistry, Vol. 141, Núm. 4, pp. 4152-4160
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Infusion and decoction of wild German chamomile: Bioactivity and characterization of organic acids and phenolic compounds
Food Chemistry, Vol. 136, Núm. 2, pp. 947-954
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Leaves and decoction of Juglans regia L.: Different performances regarding bioactive compounds and in vitro antioxidant and antitumor effects
Industrial Crops and Products, Vol. 51, pp. 430-436
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Nutrients, phytochemicals and bioactivity of wild Roman chamomile: A comparison between the herb and its preparations
Food Chemistry, Vol. 136, Núm. 2, pp. 718-725
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Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions
Food Chemistry, Vol. 136, Núm. 1, pp. 1-8
2012
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Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: Effects of drying and oral preparation methods
Food Chemistry, Vol. 135, Núm. 3, pp. 1028-1035