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Publications by Isabel C.F.R. Ferreira
Nutritional Parameters of Infusions and Decoctions Obtained From Fragaria Vesca L. Roots and Vegetative Parts
LWT - Food Science and Technology
Food Science
Bee Bread as a Functional Product: Chemical Composition and Bioactive Properties
LWT - Food Science and Technology
Food Science
A Comparative Study of Tocopherols Composition and Antioxidant Properties of in Vivo and in Vitro Ectomycorrhizal Fungi
LWT - Food Science and Technology
Food Science
Polyporus Squamosus (Huds.) Fr From Different Origins: Chemical Characterization, Screening of the Bioactive Properties and Specific Antimicrobial Effects Against Pseudomonas Aeruginosa
LWT - Food Science and Technology
Food Science
Mediterranean Non-Cultivated Vegetables as Dietary Sources of Compounds With Antioxidant and Biological Activity
LWT - Food Science and Technology
Food Science
The Nutritional Composition of Fennel (Foeniculum Vulgare): Shoots, Leaves, Stems and Inflorescences
LWT - Food Science and Technology
Food Science
Arbutus Unedo L. And Ocimum Basilicum L. As Sources of Natural Preservatives for Food Industry: A Case Study Using Loaf Bread
LWT - Food Science and Technology
Food Science
Phytochemical Content and Antioxidant Activity of Grapefruit (Star Ruby): A Comparison Between Fresh Freeze-Dried Fruits and Different Powder Formulations
LWT - Food Science and Technology
Food Science
From Famine Plants to Tasty and Fragrant Spices: Three Lamiaceae of General Dietary Relevance in Traditional Cuisine of Trás-Os-Montes (Portugal)
LWT - Food Science and Technology
Food Science
Spray-Dried Spirulina Platensis as an Effective Ingredient to Improve Yogurt Formulations: Testing Different Encapsulating Solutions
Journal of Functional Foods
Medicine
Nutrition
Food Science
Dietetics
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