Lillian Bouçada de Barros-rekin lankidetzan egindako argitalpenak (24)

2017

  1. Flavonoid composition and antitumor activity of bee bread collected in Northeast Portugal

    Molecules, Vol. 22, Núm. 2

2016

  1. 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

  1. Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots

    RSC Advances, Vol. 5, Núm. 34, pp. 26991-26997

  2. Chemical characterisation and bioactive properties of Prunus avium L.: The widely studied fruits and the unexplored stems

    Food Chemistry, Vol. 173, pp. 1045-1053

  3. Gamma irradiation improves the extractability of phenolic compounds in Ginkgo biloba L.

    Industrial Crops and Products, Vol. 74, pp. 144-149

2014

  1. Bioactxf Arenaria montana L

    Food and Function, Vol. 5, Núm. 8, pp. 1848-1855

  2. 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

  3. 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

  1. Antifungal activity and detailed chemical characterization of Cistus ladanifer phenolic extracts

    Industrial Crops and Products, Vol. 41, Núm. 1, pp. 41-45

  2. Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.

    Journal of Functional Foods, Vol. 5, Núm. 4, pp. 1732-1740

  3. Characterisation of phenolic compounds in wild fruits from Northeastern Portugal

    Food Chemistry, Vol. 141, Núm. 4, pp. 3721-3730

  4. 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

  5. Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes

    Food Chemistry, Vol. 138, Núm. 4, pp. 2168-2173

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  1. 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

  2. Characterization and Quantification of Phenolic Compounds in Four Tomato (Lycopersicon esculentum L.) Farmers' Varieties in Northeastern Portugal Homegardens

    Plant Foods for Human Nutrition, Vol. 67, Núm. 3, pp. 229-234