Phytochemical and antioxidant analysis of medicinal and food plants towards bioactive food and pharmaceutical resources

por Yu, Manyou, Gouvinhas, Irene, Rocha, João, Barros, Ana I. R. N. A.
Publicado 2021

Valorization Challenges to Almond Residues: Phytochemical Composition and Functional Application

por Prgomet, Iva, Gonçalves, Berta, Domínguez-Perles, Raúl, Pascual-Seva, Núria, Barros, Ana I. R. N. A.
Publicado 2017

Food By-Product Valorization by Using Plant-Based Coagulants Combined with AOPs for Agro-Industrial Wastewater Treatment

por Martins, Rita Beltrão, Jorge, Nuno, Lucas, Marco S., Raymundo, Anabela, Barros, Ana I. R. N. A., Peres, José A.
Publicado 2022

Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health

por Gouvinhas, Irene, Machado, Nelson, Sobreira, Carla, Domínguez-Perles, Raúl, Gomes, Sónia, Rosa, Eduardo, Barros, Ana I. R. N. A.
Publicado 2017

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

por Beltrão Martins, Rita, Gouvinhas, Irene, Nunes, Maria Cristiana, Alcides Peres, José, Raymundo, Anabela, Barros, Ana I.R.N.A.
Publicado 2020

Exploring the Benefits of Phycocyanin: From Spirulina Cultivation to Its Widespread Applications

por Fernandes, Raquel, Campos, Joana, Serra, Mónica, Fidalgo, Javier, Almeida, Hugo, Casas, Ana, Toubarro, Duarte, Barros, Ana I. R. N. A.
Publicado 2023

Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile

por Martins, Rita Beltrão, Gouvinhas, Irene, Nunes, Maria Cristiana, Ferreira, Luís Mendes, Peres, José A., Raymundo, Anabela, Barros, Ana I.R.N.A.
Publicado 2022