Luís F. Guido

Brewer's spent grain from different types of malt: Evaluation of the antioxidant activity and identification of the major phenolic compounds

Manuela M. Moreira, Simone Morais, Daniel O. Carvalho et al. · Food Research International · 2013 · 144 citations

Food Chemistry, Spent Grain, Antioxidant Activity +4

Antioxidant Properties of Free, Soluble Ester and Insoluble-Bound Phenolic Compounds in Different Barley Varieties and Corresponding Malts

Markéta Dvořáková, Luís F. Guido, Pavel Dostálek et al. · Journal of the Institute of Brewing · 2008 · 131 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +15

Isolation of phenolic compounds from hop extracts using polyvinylpolypyrrolidone: Characterization by high-performance liquid chromatography–diode array detection–electrospray tandem mass spectrometry

Paulo J. Magalhães, Joana S. Vieira, Luís Moreira Gonçalves et al. · Journal of Chromatography A · 2009 · 119 citations

Phenolic Compounds, Polyphenolics, Biochemistry +10

Fundamentals and Health Benefits of Xanthohumol, a Natural Product Derived from Hops and Beer

Paulo Magalhães, Daniel O. Carvalho, J.M. Cruz et al. · Natural Product Communications · 2009 · 119 citations · Full text

Food Chemistry, Phenolic Compounds, Medicinal Chemistry +14

A novel application of microwave-assisted extraction of polyphenols from brewer’s spent grain with HPLC-DAD-MS analysis

Manuela M. Moreira, Simone Morais, Aquiles A. Barros et al. · Analytical and Bioanalytical Chemistry · 2012 · 95 citations · Full text

Food Chemistry, Polyphenolics, Novel Application +10