Isabel C.F.R. Ferreira
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A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives
M Carocho, ICFR Ferreira
Food and chemical toxicology 51, 15-25, 2013
Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity
ICFR Ferreira, P Baptista, M Vilas-Boas, L Barros
Food chemistry 100 (4), 1511-1516, 2007
Antioxidants in wild mushrooms
ICFR Ferreira, L Barros, R Abreu
Current Medicinal Chemistry 16 (12), 1543-1560, 2009
Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
L Barros, MJ Ferreira, B Queiros, ICFR Ferreira, P Baptista
Food chemistry 103 (2), 413-419, 2007
Bioactivity of phenolic acids: Metabolites versus parent compounds: A review
SA Heleno, A Martins, MJRP Queiroz, ICFR Ferreira
Food chemistry 173, 501-513, 2015
Adding molecules to food, pros and cons: A review on synthetic and natural food additives
M Carocho, MF Barreiro, P Morales, ICFR Ferreira
Comprehensive reviews in food science and food safety 13 (4), 377-399, 2014
Phenolic Compounds and Antimicrobial Activity of Olive (Olea europaea L. Cv. Cobrançosa) Leaves
AP Pereira, ICFR Ferreira, F Marcelino, P Valentão, PB Andrade, ...
Molecules 12 (5), 1153-1162, 2007
Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract
ICFR Ferreira, E Aires, JCM Barreira, LM Estevinho
Food chemistry 114 (4), 1438-1443, 2009
Wild and commercial mushrooms as source of nutrients and nutraceuticals
L Barros, T Cruz, P Baptista, LM Estevinho, ICFR Ferreira
Food and Chemical Toxicology 46 (8), 2742-2747, 2008
Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia L.) green husks
I Oliveira, A Sousa, ICFR Ferreira, A Bento, L Estevinho, JA Pereira
Food and chemical toxicology 46 (7), 2326-2331, 2008
Walnut (Juglans regia L.) leaves: Phenolic compounds, antibacterial activity and antioxidant potential of different cultivars
JA Pereira, I Oliveira, A Sousa, P Valentão, PB Andrade, ICFR Ferreira, ...
Food and chemical toxicology 45 (11), 2287-2295, 2007
Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study
FS Reis, L Barros, A Martins, ICFR Ferreira
Food and Chemical Toxicology 50 (2), 191-197, 2012
Natural food additives: Quo vadis?
M Carocho, P Morales, ICFR Ferreira
Trends in food science & technology 45 (2), 284-295, 2015
Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit
JCM Barreira, ICFR Ferreira, MBPP Oliveira, JA Pereira
Food chemistry 107 (3), 1106-1113, 2008
Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars
JA Pereira, I Oliveira, A Sousa, ICFR Ferreira, A Bento, L Estevinho
Food and chemical toxicology 46 (6), 2103-2111, 2008
A review on antimicrobial activity of mushroom (Basidiomycetes) extracts and isolated compounds
MJ Alves, ICFR Ferreira, J Dias, V Teixeira, A Martins, M Pintado
Planta medica, 1707-1718, 2012
Antimicrobial activity of phenolic compounds identified in wild mushrooms, SAR analysis and docking studies
MJ Alves, ICFR Ferreira, HJC Froufe, RMV Abreu, A Martins, M Pintado
Journal of applied microbiology 115 (2), 346-357, 2013
Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review
N Martins, S Petropoulos, ICFR Ferreira
Food chemistry 211, 41-50, 2016
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
N Martins, CL Roriz, P Morales, L Barros, ICFR Ferreira
Trends in food science & technology 52, 1-15, 2016
Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays
L Barros, P Baptista, ICFR Ferreira
Food and chemical Toxicology 45 (9), 1731-1737, 2007
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