Lillian Barros

7 ta ish

Polytechnic Institute of Bragança

1. Fig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations

   Manuel Ayuso, María Carpena, Oludemi Taofiq +6

   Maqola20224 iqtibos

   ABIABI:AkademIndex/2026.other.595662

2. Antioxidants in Wild Mushrooms

   Isabel C.F.R. Ferreira, Lillian Barros, Rui M.V. Abreu

   Sharh maqolaOAOchiq kirish20093 iqtibos

   ABIABI:AkademIndex/2026.other.073402

3. A comparative study on edible Agaricus mushrooms as functional foods

   Jasmina Glamočlija, Dejan Stojković, Miloš Nikolić +5

   Maqola20153 iqtibos

   ABIABI:AkademIndex/2026.other.345503

4. Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal

   Lillian Barros, Paula Baptista, Daniela M. Correia +3

   Maqola20073 iqtibos

   ABIABI:AkademIndex/2026.other.426630

5. Polyporus squamosus (Huds.) Fr from different origins: Chemical characterization, screening of the bioactive properties and specific antimicrobial effects against Pseudomonas aeruginosa

   Ângela Fernandes, Jovana Petrović, Dejan Stojković +5

   MaqolaOAOchiq kirish20162 iqtibos

   ABIABI:AkademIndex/2026.other.073408

6. Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)

   Shirley L. Sampaio, Spyridon Α. Petropoulos, María Inês Días +8

   MaqolaOAOchiq kirish20212 iqtibos

   ABIABI:AkademIndex/2026.other.095767

7. Wild mushrooms and their mycelia as sources of bioactive compounds: Antioxidant, anti-inflammatory and cytotoxic properties

   Fedia Souilem, Ângela Fernandes, Ricardo C. Calhelha +5

   MaqolaOAOchiq kirish20172 iqtibos

   ABIABI:AkademIndex/2026.other.126036