Artículos y publicaciones
María C. Cittadini, Ignacio Garcia-Estevez, M. Teresa Escribano-Bailon, et ál. Nutritional and nutraceutical compounds of fruits from native trees (Ziziphus mistol and Geoffroea decorticans) of the dry chaco forest.
Journal of Food Composition and Analysis 2020 (DOI: 10.1016/j.jfca.2020.103775)
Montserrat Dueñas, Tamara Sanchez-Acevedo, Cristina Alcalde-Eon, M. Teresa Escribano-Bailón. Effects of different industrial processes on the phenolic composition of white and brown teff (Eragrostis tef (Zucc.) Trotter).
Food Chemistry 2020 (DOI:10.1016/j.foodchem.2020.127331)
Lídia Rocha, Dina Neves, Patrícia Valentão, Paula B. Andrade, Romeu A. Videira. Adding value to polyvinylpolypyrrolidone winery residue: A resource of polyphenols with neuroprotective effects and ability to modulate type 2 diabetes-relevant enzymes.
Food Chemistry 2020 (DOI: 10.1016/j.foodchem.2020.127168)
Alba M. Ramos-Pineda, Guy H. Carpenter, Ignacio García-Estévez, M. Teresa Escribano-Bailón. Influence of Chemical Species on Polyphenol-Protein Interactions Related to Wine Astringency.
Journal of Agricultural and Food Chemistry 2020 (DOI: 10.1021/acs.jafc.9b00527)
Mohamed R.Kachmar, Andreia P.Oliveira, Patrícia Valentão, AngelGil-Izquierdo, RaúlDomínguez-Perles, Abdelilah Ouahbi, Khalid El Badaoui, Paula B .Andrade, FedericoFerreres. HPLC-DAD-ESI/MSn phenolic profile and in vitro biological potential of Centaurium erythraea Rafn aqueous extract.
Food Chemistry 2019 (DOI: 10.1016/j.foodchem.2018.11.082)
Mariana A.Andrade, Vasco Lima, Ana Sanches Silva, Fernanda Vilarinho, Maria Conceição Castilho, Khaoula Khwaldia, Fernando Ramos. Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?
Trends in Food Chemistry 2019 (DOI: 10.1016/j.tifs.2019.02.010)
Mariana Barbosa, Graciliana Lopes, Paula B Andrade, Patricia Valentao. Bioprospecting of brown seaweeds for biotechnological applications: Phlorotannin actions in inflammation and allergy network.
Trends in Food Science & Technology 2019 (DOI: 10.1016/j.tifs.2019.02.037)
Cristina Caleja, Lillian Barros, M. A. Prieto, Albino Bento, M. Beatriz P. P. Oliveira, Isabel C. F. R. Ferreira. Development of a natural preservative obtained from male chestnut flowers: optimization of a heat-assisted extraction technique.
Food and Function 2019 (DOI: 10.1039/C8FO02234H)
Noelia Briz-Cid, Raquel Rial-Otero, Miguel A. Cámara, José Oliva, Jesus Simal-Gandara. Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines.
International Journal of Molecular Science 2019 (DOI: 10.3390/ijms20061447)
Rosario Sánchez-Gómez, Ignacio Nevares, Ana María Martínez-Gil, Maria Del Alamo-Sanza. Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Color and Phenolic Characteristics.
Beverages 2018 (DOI: 10.3390/beverages4030069)
Ignacio García-Estévez, Alba María Ramos-Pineda and María Teresa Escribano-Bailón. Interactions between wine phenolic compounds and human saliva in astringency perception.
Food and Function 2018 (DOI: 10.1039/C7FO02030A)
García-Estévez I., Alcalde-Eon C., Puente V., Escribano-Bailón MT. Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.
Molecules 2017, 22, 2046 (DOI:10.3390/molecules22122046)
Inès Jabeur, Eliana Pereira, Lillian Barros, Ricardo C. Calhelha, Marina Soković, M. Beatriz P.P. Oliveira, Isabel C.F.R. Ferreira. Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agentes.
Food Research International, 2017, 100, 717–723.
Wahiba Rached, Malika Bennaceur, Lillian Barros*, Ricardo C. Calhelha, Sandrina Heleno, Maria José Alves, Ana Maria Carvalho, Abderrazak Marouf, Isabel C.F.R. Ferreira. Detailed phytochemical characterization and bioactive properties of Myrtus nivelii Batt & Trab.
Food and Function, 2017, 8, 3111-3119.
Tânia C. S. P. Pires, Maria Inês Dias, Lillian Barros, Maria José Alves, M. Beatriz P.P. Oliveira, Celestino Santos-Buelga, Isabel C.F.R. Ferreira. Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe).
Food Chemistry, 2018, 240, 701–706.
Anna L.C.H. Villavicencio, Sandrina A. Heleno, Ricardo C. Calhelha, Celestino Santos-Buelga, Lillian Barros, Isabel C.F.R. Ferreira. The influence of electron beam radiation in the nutritional value, chemical composition and bioactivities of edible flowers of Bauhinia variegata L. var. candida alba Buch.-Ham from Brazil.
Food Chemistry, 2018, 241, 163-170.
Marisa R. Barroso, Natália Martins, Lillian Barros, Amilcar L. Antonio, M. Ângelo Rodrigues, Maria João Sousa, Celestino Santos-Buelga, Isabel C.F.R. Ferreira. Assessment of the nitrogen fertilization effect on bioactive compounds of frozen fresh and dried samples of Stevia rebaudiana Bertoni.
Food Chemistry, 2018, 243, 208-213.
Bruno Melgar, Maria Inês Dias, Ana Ciric, Marina Sokovic, Esperanza M. Garcia-Castello, Antonio D. Rodriguez-Lopez, Lillian Barros, Isabel C.F.R. Ferreira. Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants.
Industrial Crops and Products, 2018, 111, 212-218.
José Pinela, M.A. Prieto, Lillian Barros, Ana Maria Carvalho, M. Beatriz P.P. Oliveira, Jorge A. Saraiva, Isabel C.F.R. Ferreira. Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization.
Separation and Purification Technology, 2018, 192, 501–512.
Borhane E.C. Ziani, Lillian Barros, Ali Z. Boumehira, Khaldoun Bachari, Sandrina Heleno, Maria Jose Alves, Isabel C.F.R. Ferreira. Profiling polyphenols composition by HPLC-DAD-ESI/MSn and antibacterial activity of infusion preparations obtained from four medicinal plants.
Food and Function, 2018.
Andrei Mocan, Ângela Fernandes, Lillian Barros, Gianina Crișan, Marija Smiljković, Marina Soković, Isabel C.F.R. Ferreira. Chemical composition and bioactive properties of the wild mushroom Polyporus squamosus (Huds.) Fr: a study with samples from Romania.
Food & Function, 2018.
Tânia C. S. P. Pires, Maria Inês Dias, Lillian Barros, Ricardo C. Calhelha, Maria José Alves, d, M. Beatriz P.P. Oliveira, Celestino Santos-Buelga, Isabel C.F.R. Ferreira. Edible flowers as sources of phenolic compounds with bioactive potential.
Food Research International, 2018, 580-588.
Perez-Gregorio, R.; Simal-Gandara, J. A critical review of bioactive food components, and of their functional mechanisms, biological effects and health outcomes.
Current Pharmaceutical Design, 2017, 23(19), 2731-2741
Perez-Gregorio, R.; Simal-Gandara, J. A critical review of the characterization of polyphenol-protein interactions and of their potential use for improving food quality.
Current Pharmaceutical Design, 2017, 23(19), 2742-2753.
Nevares I, del Álamo-Sanza M. Oak wine barrel as an active vessel: a critical review of past and current knowledge.
Critical Reviews in Food Science and Nutrition (2017).
Figueiredo-González M, Valentão P, Pereira, DM, Andrade PB. Further insights on tomato plant: Cytotoxic and antioxidant activity of leaf extracts in human gastric cells.
Food Chem. Toxicol. 2017; 109: 386-392.
Barbosa M, Lopes G, Ferreres F, Andrade PB, Pereira DM, Gil-Izquierdo Á, Valentão P. Phlorotannin extracts from Fucales: marine polyphenols as bioregulators engaged in inflammation-related mediators and enzymes.
Algal Res. 2017; 28: 1-8. Doi: 10.1016/j.algal.2017.09.009.
Bernardo J, Ferreres F, Gil-Izquierdo Á, Videira RA, Valentão P, Veiga F, Andrade PB. In vitro multimodal-effect of Trichilia catigua A. Juss. (Meliaceae) bark aqueous extract in CNS targets.
J Ethnopharmacol. 2018; 211: 247-255. Doi: 10.1016/j.jep.2017.09.039.
Lopes G, Barbosa M, Allejo F, Gil-Izquierdo A, Andrade PB, Valentão P, Pereira DM, Ferreres F. Profiling phlorotannins from Fucus spp. of the Northern Portuguese coastline: chemical approach by HPLC-DAD-ESI/MSn and UPLC-ESI-QTOF/MS.
Algal Res. 2018; 29: 113-120. Doi: 10.1016/j.algal.2017.11.025.
Russo D, Miglionico R, Carmosino M, Bisaccia F, Andrade PB, Valentão P, Milella L, Armentano MF. A comparative study on phytochemical profiles and biological activities of Sclerocarya birrea (A.Rich) Hochst leaf and bark extracts.
Int. J. Mol. Sci. 2018; 19: 186. Doi:10.3390/ijms19010186.
Mouho DG, Oliveira AP, Kodjo CG, Valentão P, Gil-Izquierdo A, Andrade PB, Ouattara ZA, Bekro Y-A, Ferreres F. Chemical findings and in vitro biological studies to uphold the use of Ficus exasperata Vahl leaf and stem bark.
Food Chem. Toxicol. 2018; 112: 134-144. Doi: 10.1016/j.fct.2017.12.043.