Ângela Fernandes - Concepedia

Author

Ângela Fernandes

Also Known As

A Fernandes, A. Fernandes, Ana Matos Fernandes, Andressa Pereira da Silva Fernandes, Angela Fernandes, Fernandes, A. S., Fernandes, Angela, Fernandes, Ângela, Fernandes, Ângela Sofia Feitor, Vilma Suely Duarte De Moraes

231

Publications

5.9K

Citations

H-Index

Concepts

All Affiliations

Polytechnic Institute of Bragança University of Thessaly University of Belgrade Universidad de Salamanca Rede de Química e Tecnologia

ÂF

About

Ângela Fernandes is an author at Polytechnic Institute of Bragança specializing in food chemistry, botany, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	15	18	645
2	Health Sciences	15	17	723
3	Medicine	13	17	713
4	Natural Sciences	12	12	650
5	Public Health	8	8	266

Ângela Fernandes

119

Publications

5.3K

Citations

H-Index

Page 1

	Year	Citations
Chemical composition, antimicrobial, antioxidant and antitumor activity of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus vulgaris L. essential oils Miloš Nikolić, Jasmina Glamočlija, Isabel C.F.R. Ferreira, Industrial Crops and Products Food ChemistryThymus Serpyllum L.Chemical CompositionPhytochemicalPhytochemistry	2013	381
Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L. Spyridon Α. Petropoulos, Efi Levizou, Georgia Ntatsi, Food Chemistry NutritionNutrient BioavailabilityEngineeringEnvironmental EngineeringChemical Composition	2016	144
Chemical composition, nutritional value and antioxidant properties of Mediterranean okra genotypes in relation to harvest stage Spyridon Α. Petropoulos, Ângela Fernandes, Lillian Barros, Food Chemistry	2017	142
Chemical characterization and biological activity of Chaga (Inonotus obliquus), a medicinal “mushroom” Jasmina Glamočlija, Ana Ćirić, Miloš Nikolić, Journal of Ethnopharmacology Biological ActivityMedicinal ChemistryBiochemistryNatural SciencesMedicinal Fungi	2015	128
Bee bread as a functional product: Chemical composition and bioactive properties Meryem Bakour, Ângela Fernandes, Lillian Barros, LWT Food ChemistryFood FunctionFunctional ProductChemical CompositionFunctional Property	2019	126
Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions Samara C. Silva, Isabel Fernandes, Lillian Barros, Journal of Functional Foods BiomanufacturingEffective IngredientAlternative Protein SourceFood EngineeringFood Processing	2019	124
Wild mushrooms and their mycelia as sources of bioactive compounds: Antioxidant, anti-inflammatory and cytotoxic properties Fedia Souilem, Ângela Fernandes, Ricardo C. Calhelha, Food Chemistry Industrial MycologyMedicineMycotoxin FormationMedicinal FungiWild Mushrooms	2017	107
Chemical Composition and Yield of Six Genotypes of Common Purslane (Portulaca oleracea L.): An Alternative Source of Omega-3 Fatty Acids Spyridon Α. Petropoulos, Anestis Karkanis, Ângela Fernandes, Plant Foods for Human Nutrition BiologyBotanyOmega-3 Fatty AcidNatural SciencesChemical Composition	2015	101
Antimicrobial and antioxidant properties of various Greek garlic genotypes Spyridon Α. Petropoulos, Ângela Fernandes, Lillian Barros, Food Chemistry Food ChemistryPhytochemicalMicrobiologyAntioxidant PropertiesPhytochemistry	2017	99
Bioactive compounds content and antimicrobial activities of wild edible Asteraceae species of the Mediterranean flora under commercial cultivation conditions Spyridon Α. Petropoulos, Ângela Fernandes, Nikolaos Tzortzakis, Food Research International MedicineBioactive CompoundsCommercial Cultivation ConditionsPhytochemicalMicrobiology	2018	99

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