Facultade de Educación e Traballo Social
Ikastegia
Lillian
Bouçada de Barros
Lillian Bouçada de Barros-rekin lankidetzan egindako argitalpenak (49)
2023
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Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications
Molecules, Vol. 28, Núm. 3
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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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Fig Leaves (Ficus carica L.): Source of Bioactive Ingredients for Industrial Valorization
Processes, Vol. 11, Núm. 4
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Natural Products as Health Promoters
Current Pharmaceutical Design
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Recent Progress in Understanding the Impact of Food Processing and Storage on the Structure–Activity Relationship of Fucoxanthin
Foods, Vol. 12, Núm. 17
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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
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Valorization of Punica granatum L. Leaves Extracts as a Source of Bioactive Molecules
Pharmaceuticals, Vol. 16, Núm. 3
2022
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Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family
Food Research International, Vol. 161
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Editorial: Natural bioactives used as additives in food applications
Frontiers in Nutrition
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Extraction of chlorophylls from Daucus carota L. and Solanum lycopersicum var. cerasiforme crop by-products
Food Chemistry Advances, Vol. 1
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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
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Improving the physicochemical properties of a traditional Portuguese cake - “económicos” with chestnut flour
Food and Function, Vol. 13, Núm. 15, pp. 8243-8253
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Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology
Chemosensors, Vol. 10, Núm. 7
2021
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Development of a natural preservative from chestnut flowers: Ultrasound-assisted extraction optimization and functionality assessment
Chemosensors, Vol. 9, Núm. 6
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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
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Valorization of bio-residues from the processing of main portuguese fruit crops: From discarded waste to health promoting compounds
Molecules, Vol. 26, Núm. 9
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