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2007
Isabel C.F.R. Ferreira, Paula Baptista, Miguel Vilas-Boas, Lillian Barros.
Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: individual cap and stipe activity
.
Food Chemistry
, 2007,
100
, 1511-151
6
Maria-João R. P. Queiroz, Isabel C.F.R. Ferreira, Ricardo C. Calhelha, Letícia M. Estevinho.
Synthesis and antioxidant activity evaluation of new 7-aryl or 7-hetarylamino-2,3-dimethylb
enzo[b]thiophenes obtained by Buchwald-Hartwig C-N cross-coupling
.
Bioorganic and Medicinal Chemistry
, 2007,
15
, 1788-1794
Isabel C.F.R. Ferreira, Lillian Barros, Maria Elisa Soares, Maria Lourdes Bastos, José Alberto Pereira.
Antioxidant activity and phenolic contents of
Olea europaea
L. leaves sprayed with different copper formulations
.
Food Chemistry
, 2007,
103
, 188-195
Lillian Barros, Maria-João Ferreira, Bruno Queirós, Isabel C.F.R. Ferreira, Paula Baptista.
Total phenols, ascorbic acid, B-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
.
Food Chemistry
, 2007,
103
, 413-419
Ana Paula Pereira, Isabel C.F.R. Ferreira, Filipa Marcelino, Patricia Valentão, Paula B. Andrade, Rosa Seabra, Leticia Estevinho, Albino Bento, José Alberto Pereira.
Phenolic compounds and antimicrobial activity of olive (
Olea europaea
L. Cv. Cobrançosa) leaves
.
Molecules
, 2007,
12
, 1153-1162
Lillian Barros, Ricardo C. Calhelha, Josiana A. Vaz, Isabel C.F.R. Ferreira*, Paula Baptista, Letícia M. Estevinho.
Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts
.
European Food Research and Technology
, 2007,
225
, 151-156
Lillian Barros, Paula Baptista, Daniela M. Correia, Jorge Sá Morais, Isabel C.F.R. Ferreira.
Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms
.
Journal of Agricultural and Food Chemistry
, 2007,
55
, 4781-4788
Lillian Barros, Paula Baptista, Daniela M. Correia, Susana Casal, Beatriz Oliveira, Isabel C.F.R. Ferreira.
Fatty Acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal
.
Food Chemistry
, 2007,
105
, 140-145
Lillian Barros, Paula Baptista, Letícia M. Estevinho, Isabel C.F.R. Ferreira.
Bioactive properties of the medicinal mushroom
Leucopaxillus giganteus
mycelium obtained in the presence of different nitrogen sources
.
Food Chemistry
, 2007,
105
, 179-186
Ivo Oliveira, Anabela Sousa, Patrícia Valentão, Paula B. Andrade, Isabel C.F.R. Ferreira, Federico Ferreres, Albino Bento, Rosa Seabra, Letícia Estevinho, José Alberto Pereira.
Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds
.
Food Chemistry
, 2007,
105
, 1018-1025
Lillian Barros, Paula Baptista, Isabel C.F.R. Ferreira.
Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays
.
Food and Chemical Toxicology
, 2007,
45
, 1731-1737
José Alberto Pereira, Ivo Oliveira, Anabela Sousa, Patrícia Valentão, Paula B. Andrade, Isabel C.F.R. Ferreira, Federico Ferreres, Albino Bento, Rosa Seabra, Letícia Estevinho.
Walnut (Juglans regia L.) Leaves: phenolic compounds, antibacterial activity and antioxidant potential of different cultivars
.
Food and Chemical Toxicology
, 2007,
45
, 2287-2295
Lillian Barros, Paula Baptista, Letícia M. Estevinho, Isabel C.F.R. Ferreira.
Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushrooms
.
Journal of Agricultural and Food Chemistry
, 2007,
55
, 8766-8771