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.