Lillian Barros

Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity

Isabel C.F.R. Ferreira, Paula Baptista, Miguel Vilas‐Boas et al. · Food Chemistry · 2006 · 732 citations · Full text

Life Sciences, Biology, Food Science +10

Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities

Lillian Barros, Maria-João Ferreira, Bruno Queirós et al. · Food Chemistry · 2006 · 573 citations · Full text

Agriculture, Biochemistry, Food Science +14

Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study

Filipa S. Reis, Lillian Barros, Anabela Martins et al. · Food and Chemical Toxicology · 2011 · 542 citations · Full text

Agriculture, Food Science, Nutritional Sciences +10

Wild and commercial mushrooms as source of nutrients and nutraceuticals

Lillian Barros, Telma Cruz, Paula Baptista et al. · Food and Chemical Toxicology · 2008 · 500 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +10

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Natália Martins, Custódio Lobo Roriz, Patrícia Morales et al. · Trends in Food Science & Technology · 2016 · 492 citations · Full text

Agriculture, Food Science, Nutrition +17