CISPAC
Ikerketa zentroa
![Foto de Lillian](/img/nophoto.png)
Lillian
Bouçada de Barros
Lillian Bouçada de Barros-rekin lankidetzan egindako argitalpenak (17)
2023
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Emerging Strategies to Combat Methicillin-resistant Staphylococcus aureus (MRSA): Natural Agents with High Potential
Current Pharmaceutical Design, Vol. 29, Núm. 11, pp. 837-851
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Untargeted metabolomics and in vitro functional analysis unravel the intraspecific bioactive potential of flowers from underexplored Camellia japonica cultivars facing their industrial application
Industrial Crops and Products, Vol. 204
2022
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Fig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations
Trends in Food Science and Technology, Vol. 127, pp. 1-13
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From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants
Molecules, Vol. 27, Núm. 19
2021
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Red seaweeds as a source of nutrients and bioactive compounds: Optimization of the extraction
Chemosensors, Vol. 9, Núm. 6
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Revalorization of almond by-products for the design of novel functional foods: An updated review
Foods, Vol. 10, Núm. 8
2020
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Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens
Antioxidants, Vol. 9, Núm. 4
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Identification, quantification, and method validation of anthocyanins
Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 51-83
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Mushrooms bio-residues valorisation: Optimisation of ergosterol extraction using response surface methodology
Food and Bioproducts Processing, Vol. 122, pp. 183-192
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Optimization of ergosterol extraction from: Pleurotus mushrooms using response surface methodology
Food and Function, Vol. 11, Núm. 7, pp. 5887-5897
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Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies
Food Chemistry, Vol. 333
2019
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Ingredientes naturais como agentes conservantes: aplicação em formulações nutracêuticas
XXV Encontro Galego-Portugués de Química: 20 al 22 de noviembre de 2019, Edificio Cinc. Ciudad de la Cultura. Santiago de Compostela-Galicia (España). Libro de resúmenes
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Modelling and optimization of the extraction process of pigments from seaweed from the Galician coast
XXV Encontro Galego-Portugués de Química: 20 al 22 de noviembre de 2019, Edificio Cinc. Ciudad de la Cultura. Santiago de Compostela-Galicia (España). Libro de resúmenes
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Optimización de la extracción de compuestos fenólicos a partir de 8 especies de algas comestibles de las costas de Galicia utilizando la metodología de superficie respuesta
XXV Encontro Galego-Portugués de Química: 20 al 22 de noviembre de 2019, Edificio Cinc. Ciudad de la Cultura. Santiago de Compostela-Galicia (España). Libro de resúmenes
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Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. Purpurascens
Molecules, Vol. 24, Núm. 4
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Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction optimization of coloring pigments and incorporation in a bakery product
Molecules, Vol. 24, Núm. 11
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The use of seaweed in daily diets as a source of nutrients
XXV Encontro Galego-Portugués de Química: 20 al 22 de noviembre de 2019, Edificio Cinc. Ciudad de la Cultura. Santiago de Compostela-Galicia (España). Libro de resúmenes