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Publications by Lillian Barros
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
Edible Flowers of Tagetes Erecta L. As Functional Ingredients: Phenolic Composition, Antioxidant and Protective Effects on Caenorhabditis Elegans
Nutrients
Nutrition
Food Science
Dietetics
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
Challenges of Traditional Herbal Teas: Plant Infusions and Their Mixtures With Bioactive Properties
Food and Function
Medicine
Food Science
Ceratonia Siliqua L. Hydroethanolic Extract Obtained by Ultrasonication: Antioxidant Activity, Phenolic Compounds Profile and Effects in Yogurts Functionalized With Their Free and Microencapsulated Forms
Food and Function
Medicine
Food Science
Characterization of Phenolic Compounds in Tincture of Edible Nepeta Nuda: Development of Antimicrobial Mouthwash
Food and Function
Medicine
Food Science
Non-Edible Parts of Solanum Stramoniifolium Jacq. – A New Potent Source of Bioactive Extracts Rich in Phenolic Compounds for Functional Foods
Food and Function
Medicine
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
Antioxidants in Pinus Pinaster Roots and Mycorrhizal Fungi During the Early Steps of Symbiosis
Industrial Crops and Products
Agronomy
Crop Science
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