On food processing

• Ângela Fernandes, Amilcar L. Antonio, M. Beatriz P.P. Oliveira, Anabela Martins, Isabel CF.R. Ferreira. Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: A review. Food Chemistry, 2012, 135, 641-650.
• Márcio Carocho, Maria Filomena Barreiro, Patricia Morales, Isabel C.F.R. Ferreira. Adding molecules to food, pros and cons - A review on synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety, 2014, 13, 377-399.
• Maria Inês Dias, Isabel C.F.R. Ferreira, Maria Filomena Barreiro. Microencapsulation of bioactives for food applications. Food & Function, 2015, 6, 1035-1052.
  
• Amilcar L. Antonio, Márcio Carocho, Albino Bento, Begoña Quintana, M. Luisa Botelho, Isabel C.F.R. Ferreira. Effects of gamma radiation on the biological, physico-chemical, nutritional and antioxidant parameters of chestnuts - A Review. Food and Chemical Toxicology, 2012, 9, 3234-3242.
• Márcio Carocho, Patricia Morales, Isabel CF.R. Ferreira. Natural food additives: Quo vadis? Trends in Food Science and Technology. 2015, 45, 284-295.
  
• José Pinela, Isabel C.F.R. Ferreira. Non-thermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety. Critical Reviews in Food Science and Nutrition. In press
• Natália Martins, Custódio Lobo Roriz, Patricia Morales, Lillian Barros, Isabel C.F.R. Ferreira*. Food colorants: challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices. Trends in Food Science & Technology, 2016, 52, 1-15.
• Natália Martins, Spyridon Petropoulos*, Isabel C.F.R. Ferreira*. Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review. Food Chemistry, 2016, 211, 41–50.
• S.A. Petropoulos, G. Ntatsi, I.C.F.R. Ferreira*. Long-term storage of onion and the factors that affect its quality: A critical review. Food Reviews International, 2017, 33, 62-83.
• Natália Martins, Custódio Lobo Roriz, Patricia Morales, Lillian Barros, Isabel C.F.R. Ferreira*. Coloring attributes of betalains: a key emphasis on stability and future applications. Food and Function, 2017, 8, 1357-1372.
• Natália Martins, Isabel C.F.R. Ferreira*. Mountain Food Products: a broad spectrum of market potential to be exploited. Trends in Food Science & Technology, 2017, 67, 12-18.
• Rúbia C.G. Corrêa, Rosane M. Peralta, Adelar Bracht, Isabel C.F.R. Ferreira*. The emerging use of mycosterols in food industry along with the current trend of extended use of bioactive phytosterols. Trends in Food Science & Technology, 2017, 67, 19-35.
• Márcio Carocho, Patricia Morales, Isabel C.F.R. Ferreira. Sweeteners as food additives in the XXI century: A review of what is known, and what is to come. Food and Chemical Toxicology, 2017, 107, 302-317.
• Carla Pereira, Lillian Barros, Isabel C.F.R. Ferreira*. Dietary supplements: foods, medicines, or both? A controversial designation with unspecific legislation. Current Pharmaceutical Design. 2017, 23, 2722-2730.
  
• José Pinela, Isabel C.F.R. Ferreira*. Non-thermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: trends aiming at quality and safety. Critical Reviews in Food Science and Nutrition, 2017, 57, 2095-2111.
  
• José Pinela, Ana Maria Carvalho, Isabel C.F.R. Ferreira*. Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society. Food and Chemical Toxicology, 2017, 110, 165-188.
• Oludemi Taofiq, Ângela Fernandes, Lillian Barros, Maria Filomena Barreiro, Isabel C.F.R. Ferreira*. UV-irradiated mushrooms as a source of Vitamin D2: a review. Trends in Food Science & Technology, 2017, 70, 82-94.
• Rossana V.C. Cardoso, Ângela Fernandes, Ana M. Gonzaléz-Paramás, Lillian Barros, Isabel C.F.R. Ferreira. Flour fortification for nutritional and health improvement: A review. Food Research International, 2019, 125, 108576.
• Bianca R. Albuquerque, M. Beatriz P. P. Oliveira, Lillian Barros, Isabel C. F. R. Ferreira. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Critical Reviews in Food Science and Nutrition, 2020.
• Ângela Liberal , José Pinela* , Ana Maria Vívar-Quintana, Isabel C. F. R. Ferreira, Lillian Barros. Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies. Foods, 2020, 9, 187.
• Mariana C. Pedrosa, Laíres Lima, Sandrina Heleno, Márcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros. Food Metabolites as Tools for Authentication, Processing, and Nutritive Value Assessment. Foods, 2021, 10, 2213.
• Joana Madureira, Fernanda M.A. Margaça, Celestino Santos-Buelga, Isabel C.F.R. Ferreira, Sandra Cabo Verde, Lillian Barros. Applications of bioactive compounds extracted from olive industry wastes: a review. Comprehensive Reviews in Food Science and Food Safety. Compr Rev Food Sci Food Saf. 2021;1–24. DOI: 10.1111/1541-4337.12861.