M. Beatriz P.P. Oliveira

Top papers

• Liquorice (<scp><i>Glycyrrhiza glabra</i></scp>): A phytochemical and pharmacological review

  Giulia Pastorino, Laura Cornara, Sónia Soares, et al.·2018·Phytotherapy Research
  ↗ 747OA
• 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
  ↗ 676OA
• Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit

  João C.M. Barreira, Isabel C.F.R. Ferreira, M. Beatriz P.P. Oliveira, et al.·2007·Food Chemistry
  ↗ 430OA
• Pulses and food security: Dietary protein, digestibility, bioactive and functional properties

  Sílvia M.F. Bessada, João C.M. Barreira, M. Beatriz P.P. Oliveira·2019·Trends in Food Science & Technology
  ↗ 382
• Food authentication by PCR-based methods

  Isabel Mafra, Isabel M.P.L.V.O. Ferreira, M. Beatriz P.P. Oliveira·2007·European Food Research and Technology
  ↗ 372
• A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin

  Sónia Soares, Joana S. Amaral, M. Beatriz P.P. Oliveira, et al.·2017·Comprehensive Reviews in Food Science and Food Safety
  ↗ 345OA
• Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin

  Ana F. Vinha, Federico Ferreres, Branca M. Silva, et al.·2004·Food Chemistry
  ↗ 330OA
• Mercury, cadmium, lead and arsenic levels in three pelagic fish species from the Atlantic Ocean: Intra- and inter-specific variability and human health risks for consumption

  Camila Nogueira Vieira, Simone Morais, Sandra Ramos, et al.·2010·Food and Chemical Toxicology
  ↗ 326OA
• Main Benefits and Applicability of Plant Extracts in Skin Care Products

  Ana Elisa Ribeiro e Ribeiro, Marilene Estanqueiro, M. Beatriz P.P. Oliveira, et al.·2015·Cosmetics
  ↗ 321OA
• Olive oil stability under deep-frying conditions

  Susana Casal, Ricardo Malheiro, Artur Sendas, et al.·2010·Food and Chemical Toxicology
  ↗ 290
• Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal

  Lillian Barros, Paula Baptista, Daniela M. Correia, et al.·2007·Food Chemistry
  ↗ 288OA
• Determination of Sterol and Fatty Acid Compositions, Oxidative Stability, and Nutritional Value of Six Walnut (<i>Juglans regia </i>L.) Cultivars Grown in Portugal

  Joana S. Amaral, Susana Casal, José Alberto Pereira, et al.·2003·Journal of Agricultural and Food Chemistry
  ↗ 282OA