Publikationen, an denen er mitarbeitet Lillian Bouçada de Barros (13)

2023

  1. Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives

    Foods, Vol. 12, Núm. 22

  2. Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties

    Food Chemistry, Vol. 414

2022

  1. Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties

    Foods, Vol. 11, Núm. 13

2020

  1. Characterization of extra early Spanish clementine varieties (Citrus clementina hort ex tan) as a relevant source of bioactive compounds with antioxidant activity

    Foods, Vol. 9, Núm. 5

  2. Comparison of different bread types: Chemical and physical parameters

    Food Chemistry, Vol. 310

  3. Potential health claims of durum and bread wheat flours as functional ingredients

    Nutrients, Vol. 12, Núm. 2

2019

  1. Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges

    Food Chemistry, Vol. 270, pp. 395-402

2018

  1. Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

    Food and Function, Vol. 9, Núm. 2, pp. 819-829

  2. Nutrient composition of Algerian strawberry-tree fruits (Arbutus unedo L.)

    Fruits, Vol. 73, Núm. 5, pp. 283-297

2016

  1. Basil as functional and preserving ingredient in "serra da Estrela" cheese

    Food Chemistry, Vol. 207, pp. 51-59

2015

  1. Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

    LWT - Food Science and Technology, Vol. 63, Núm. 1, pp. 475-481

  2. Dietary fiber, mineral elements profile and macronutrients composition in different edible parts of Opuntia microdasys (Lehm.) Pfeiff and Opuntia macrorhiza (Engelm.)

    LWT - Food Science and Technology, Vol. 64, Núm. 1, pp. 446-451

  3. Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms

    LWT - Food Science and Technology, Vol. 63, Núm. 2, pp. 799-806