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Items: 1 to 20 of 304

1.

Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens.

Fernandes F, Pereira E, Prieto MA, Calhelha RC, Ćirić A, Soković M, Simal-Gandara J, Barros L, Ferreira ICFR.

Molecules. 2019 Feb 14;24(4). pii: E686. doi: 10.3390/molecules24040686.

2.

Ultrasound as a Rapid and Low-Cost Extraction Procedure to Obtain Anthocyanin-Based Colorants from Prunus spinosa L. Fruit Epicarp: Comparative Study with Conventional Heat-Based Extraction.

Leichtweis MG, Pereira C, Prieto MA, Barreiro MF, Baraldi IJ, Barros L, Ferreira ICFR.

Molecules. 2019 Feb 5;24(3). pii: E573. doi: 10.3390/molecules24030573.

3.

Chemical composition and bioactive properties of Sanguisorba minor Scop. under Mediterranean growing conditions.

Karkanis AC, Fernandes Â, Vaz J, Petropoulos S, Georgiou E, Ciric A, Sokovic M, Oludemi T, Barros L, Ferreira ICFR.

Food Funct. 2019 Feb 14. doi: 10.1039/c8fo02601g. [Epub ahead of print]

PMID:
30761392
4.

Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes.

López CJ, Caleja C, Prieto MA, Sokovic M, Calhelha RC, Barros L, Ferreira ICFR.

Food Chem. 2019 Mar 1;275:426-438. doi: 10.1016/j.foodchem.2018.09.099. Epub 2018 Sep 17.

PMID:
30724217
5.

Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants.

Pinela J, Prieto MA, Pereira E, Jabeur I, Barreiro MF, Barros L, Ferreira ICFR.

Food Chem. 2019 Mar 1;275:309-321. doi: 10.1016/j.foodchem.2018.09.118. Epub 2018 Sep 21.

PMID:
30724201
6.

Phenolic compounds characterization by LC-DAD- ESI/MSn and bioactive properties of Thymus algeriensis Boiss. & Reut. and Ephedra alata Decne.

Ziani BEC, Heleno SA, Bachari K, Dias MI, Alves MJ, Barros L, Ferreira ICFR.

Food Res Int. 2019 Feb;116:312-319. doi: 10.1016/j.foodres.2018.08.041. Epub 2018 Aug 20. No abstract available.

PMID:
30716951
7.

Agaricus blazei Murrill from Brazil: an ingredient for nutraceutical and cosmeceutical applications.

Taofiq O, Rodrigues F, Barros L, Peralta RM, Barreiro MF, Ferreira ICFR, Oliveira MBPP.

Food Funct. 2019 Feb 20;10(2):565-572. doi: 10.1039/c8fo02461h.

PMID:
30702105
8.

The nanoencapsulation of curcuminoids extracted from Curcuma longa L. and an evaluation of their cytotoxic, enzymatic, antioxidant and anti-inflammatory activities.

Dos Santos PDF, Francisco CRL, Coqueiro A, Leimann FV, Pinela J, Calhelha RC, Porto Ineu R, Ferreira ICFR, Bona E, Gonçalves OH.

Food Funct. 2019 Feb 20;10(2):573-582. doi: 10.1039/c8fo02431f.

PMID:
30694278
9.

Physicochemical characterization and microbiology of wheat and rye flours.

Cardoso RVC, Fernandes Â, Heleno SA, Rodrigues P, Gonzaléz-Paramás AM, Barros L, Ferreira ICFR.

Food Chem. 2019 May 15;280:123-129. doi: 10.1016/j.foodchem.2018.12.063. Epub 2018 Dec 19.

PMID:
30642477
10.

Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food.

Pereira E, Encina-Zelada C, Barros L, Gonzales-Barron U, Cadavez V, C F R Ferreira I.

Food Chem. 2019 May 15;280:110-114. doi: 10.1016/j.foodchem.2018.12.068. Epub 2018 Dec 19.

PMID:
30642475
11.

In vitro and in vivo evaluation of enzymatic and antioxidant activity, cytotoxicity and genotoxicity of curcumin-loaded solid dispersions.

Silva de Sá I, Peron AP, Leimann FV, Bressan GN, Krum BN, Fachinetto R, Pinela J, Calhelha RC, Barreiro MF, Ferreira ICFR, Gonçalves OH, Ineu RP.

Food Chem Toxicol. 2018 Dec 25;125:29-37. doi: 10.1016/j.fct.2018.12.037. [Epub ahead of print]

PMID:
30592967
12.

Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: A comparative study.

Cardoso RVC, Fernandes Â, Barreira JCM, Verde SC, Antonio AL, Gonzaléz-Paramás AM, Barros L, Ferreira ICFR.

Food Chem. 2019 Apr 25;278:760-766. doi: 10.1016/j.foodchem.2018.11.116. Epub 2018 Nov 30.

PMID:
30583439
13.

Edible Flowers of Tagetes erecta L. as Functional Ingredients: Phenolic Composition, Antioxidant and Protective Effects on Caenorhabditis elegans.

Moliner C, Barros L, Dias MI, López V, Langa E, Ferreira ICFR, Gómez-Rincón C.

Nutrients. 2018 Dec 18;10(12). pii: E2002. doi: 10.3390/nu10122002.

14.

Calluna vulgaris (L.) Hull: chemical characterization, evaluation of its bioactive properties and effect on the vaginal microbiota.

Mandim F, Barros L, Calhelha RC, Abreu RMV, Pinela J, Alves MJ, Heleno S, Santos PF, Ferreira ICFR.

Food Funct. 2019 Jan 22;10(1):78-89. doi: 10.1039/c8fo01910j.

PMID:
30539184
15.

Amantagula Fruit (Carissa macrocarpa (Eckl.) A.DC.): Nutritional and Phytochemical Characterization.

Souilem F, Dias MI, Barros L, Calhelha RC, Alves MJ, Harzallah-Skhiri F, Ferreira ICFR.

Plant Foods Hum Nutr. 2018 Nov 26. doi: 10.1007/s11130-018-0703-0. [Epub ahead of print]

PMID:
30478775
16.

Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers.

Roriz CL, Barros L, Prieto MA, Ćirić A, Soković M, Morales P, Ferreira ICFR.

Food Funct. 2018 Dec 13;9(12):6205-6217. doi: 10.1039/c8fo01829d.

PMID:
30467561
17.

The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination.

Silva P, Fernandes C, Barros L, Ferreira ICFR, Pereira L, Gonçalves T.

Food Funct. 2018 Dec 13;9(12):6187-6195. doi: 10.1039/c8fo01797b.

PMID:
30457140
18.

Effect of phosphorus application rate on Mentha spicata L. grown in deep flow technique (DFT).

Chrysargyris A, Petropoulos SA, Fernandes Â, Barros L, Tzortzakis N, Ferreira ICFR.

Food Chem. 2019 Mar 15;276:84-92. doi: 10.1016/j.foodchem.2018.10.020. Epub 2018 Oct 4.

PMID:
30409666
19.

Stability of total folates/vitamin B9 in irradiated watercress and buckler sorrel during refrigerated storage.

Pinela J, Morales P, Cabo Verde S, Antonio AL, Carvalho AM, Oliveira MBPP, Cámara M, Ferreira ICFR.

Food Chem. 2019 Feb 15;274:686-690. doi: 10.1016/j.foodchem.2018.09.042. Epub 2018 Sep 7.

PMID:
30372995
20.

Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils.

Rojas VM, Marconi LFDCB, Guimarães-Inácio A, Leimann FV, Tanamati A, Gozzo ÂM, Fuchs RHB, Barreiro MF, Barros L, Ferreira ICFR, Tanamati AAC, Gonçalves OH.

Food Chem. 2019 Feb 15;274:220-227. doi: 10.1016/j.foodchem.2018.09.015. Epub 2018 Sep 4.

PMID:
30372930

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