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Author
Lillian Barros
also known as Barros, Barros L, Barros, Lillian
Polytechnic Institute of Bragança · Universidad de Cantabria · Czech Agrifood Research Center · Universidade de São Paulo
About this author
Works
1,206
Cited by
43,161
h-index
103
i10
657
ORCID ↗
Top papers
Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity
Isabel C.F.R. Ferreira, Paula Baptista, Miguel Vilas‐Boas, et al.
·
2006
·
Food Chemistry
↗ 726
OA
Phenolic compounds: current industrial applications, limitations and future challenges
Bianca R. Albuquerque, Sandrina A. Heleno, M. Beatriz P.P. Oliveira, et al.
·
2020
·
Food & Function
↗ 676
OA
Antioxidants in Wild Mushrooms
Isabel C.F.R. Ferreira, Lillian Barros, Rui M.V. Abreu
·
2009
·
Current Medicinal Chemistry
↗ 656
OA
Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
Lillian Barros, Maria-João Ferreira, Bruno Queirós, et al.
·
2006
·
Food Chemistry
↗ 567
OA
Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study
Filipa S. Reis, Lillian Barros, Anabela Martins, et al.
·
2011
·
Food and Chemical Toxicology
↗ 541
OA
Wild and commercial mushrooms as source of nutrients and nutraceuticals
Lillian Barros, Telma Cruz, Paula Baptista, et al.
·
2008
·
Food and Chemical Toxicology
↗ 498
OA
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
Natália Martins, Custódio Lobo Roriz, Patrícia Morales, et al.
·
2016
·
Trends in Food Science & Technology
↗ 486
OA
Grape pomace as a source of phenolic compounds and diverse bioactive properties
Carla M. Peixoto, María Inês Días, Maria José Alves, et al.
·
2018
·
Food Chemistry
↗ 332
OA
Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.
Lillian Barros, Eliana Pereira, Ricardo C. Calhelha, et al.
·
2013
·
Journal of Functional Foods
↗ 326
OA
In vivo antioxidant activity of phenolic compounds: Facts and gaps
Natália Martins, Lillian Barros, Isabel C.F.R. Ferreira
·
2015
·
Trends in Food Science & Technology
↗ 319
OA
Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples
Filipa S. Reis, Anabela Martins, Lillian Barros, et al.
·
2012
·
Food and Chemical Toxicology
↗ 313
OA
Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species
Lillian Barros, Montserrat Dueñas, Isabel C.F.R. Ferreira, et al.
·
2009
·
Food and Chemical Toxicology
↗ 306
Books
Antioxidant Properties of Natural Products
2020
·
Mdpi AG
Edible Fungi
2022
·
Royal Society of Chemistry, The
Natural Secondary Metabolites
2023
·
Springer
Wild Plants, Mushrooms and Nuts
2016
·
Wiley & Sons, Incorporated, John
Functional Food Ingredients from Plants
2019
·
Elsevier Science & Technology
Phytochemicals in Vegetables
2018
·
de Gruyter GmbH, Walter
Wild Plants, Mushrooms and Nuts
2017
·
Wiley-Blackwell