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2007

  1. Isabel C.F.R. Ferreira, Paula Baptista, Miguel Vilas-Boas, Lillian Barros. Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: individual cap and stipe activity. Food Chemistry, 2007, 100, 1511-1516
  2. Maria-João R. P. Queiroz, Isabel C.F.R. Ferreira, Ricardo C. Calhelha, Letícia M. Estevinho. Synthesis and antioxidant activity evaluation of new 7-aryl or 7-hetarylamino-2,3-dimethylbenzo[b]thiophenes obtained by Buchwald-Hartwig C-N cross-coupling. Bioorganic and Medicinal Chemistry, 2007, 15, 1788-1794
  3. Isabel C.F.R. Ferreira, Lillian Barros, Maria Elisa Soares, Maria Lourdes Bastos, José Alberto Pereira. Antioxidant activity and phenolic contents of Olea europaea L. leaves sprayed with different copper formulations. Food Chemistry, 2007, 103, 188-195
  4. Lillian Barros, Maria-João Ferreira, Bruno Queirós, Isabel C.F.R. Ferreira, Paula Baptista. Total phenols, ascorbic acid, B-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry, 2007, 103, 413-419
  5. Ana Paula Pereira, Isabel C.F.R. Ferreira, Filipa Marcelino, Patricia Valentão, Paula B. Andrade, Rosa Seabra, Leticia Estevinho, Albino Bento, José Alberto Pereira. Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules, 2007, 12, 1153-1162
  6. Lillian Barros, Ricardo C. Calhelha, Josiana A. Vaz, Isabel C.F.R. Ferreira*, Paula Baptista, Letícia M. Estevinho. Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts. European Food Research and Technology, 2007, 225, 151-156
  7. Lillian Barros, Paula Baptista, Daniela M. Correia, Jorge Sá Morais, Isabel C.F.R. Ferreira. Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms. Journal of Agricultural and Food Chemistry, 2007, 55, 4781-4788
  8. Lillian Barros, Paula Baptista, Daniela M. Correia, Susana Casal, Beatriz Oliveira, Isabel C.F.R. Ferreira. Fatty Acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chemistry, 2007, 105, 140-145
  9. Lillian Barros, Paula Baptista, Letícia M. Estevinho, Isabel C.F.R. Ferreira. Bioactive properties of the medicinal mushroom Leucopaxillus giganteus mycelium obtained in the presence of different nitrogen sources. Food Chemistry, 2007, 105, 179-186
  10. Ivo Oliveira, Anabela Sousa, Patrícia Valentão, Paula B. Andrade, Isabel C.F.R. Ferreira, Federico Ferreres, Albino Bento, Rosa Seabra, Letícia Estevinho, José Alberto Pereira. Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds. Food Chemistry, 2007, 105, 1018-1025
  11. Lillian Barros, Paula Baptista, Isabel C.F.R. Ferreira. Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays. Food and Chemical Toxicology, 2007, 45, 1731-1737
  12. José Alberto Pereira, Ivo Oliveira, Anabela Sousa, Patrícia Valentão, Paula B. Andrade, Isabel C.F.R. Ferreira, Federico Ferreres, Albino Bento, Rosa Seabra, Letícia Estevinho. Walnut (Juglans regia L.) Leaves: phenolic compounds, antibacterial activity and antioxidant potential of different cultivars. Food and Chemical Toxicology, 2007, 45, 2287-2295
  13. Lillian Barros, Paula Baptista, Letícia M. Estevinho, Isabel C.F.R. Ferreira. Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushrooms. Journal of Agricultural and Food Chemistry, 2007, 55, 8766-8771