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Publications by Lillian Barros
Chemical Characterization of Agaricus Bohusii, Antioxidant Potential and Antifungal Preserving Properties When Incorporated in Cream Cheese
Food Research International
Food Science
Hibiscus Sabdariffa L. As a Source of Nutrients, Bioactive Compounds and Colouring Agents
Food Research International
Food Science
Flour Fortification for Nutritional and Health Improvement: A Review
Food Research International
Food Science
Fruiting Body, Spores and in Vitro Produced Mycelium of Ganoderma Lucidum From Northeast Portugal: A Comparative Study of the Antioxidant Potential of Phenolic and Polysaccharidic Extracts
Food Research International
Food Science
Bioactive Compounds Content and Antimicrobial Activities of Wild Edible Asteraceae Species of the Mediterranean Flora Under Commercial Cultivation Conditions
Food Research International
Food Science
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
The Nutritional Composition of Fennel (Foeniculum Vulgare): Shoots, Leaves, Stems and Inflorescences
LWT - Food Science and Technology
Food Science
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