Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review von Martins, Natália, Petropoulos, Spyridon, Ferreira, Isabel C.F.R.

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Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives von Carocho, Márcio, Morales, Patricia, Ferreira, Isabel C.F.R.

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Phenolic compounds: current industrial applications, limitations and future challenges von Albuquerque, Bianca R, Heleno, Sandrina A, Oliveira, M. Beatriz P. P, Barros, Lillian, Ferreira, Isabel C. F. R

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Bioactivity of phenolic acids: Metabolites versus parent compounds: A review von Heleno, Sandrina A., Martins, Anabela, Queiroz, Maria João R.P., Ferreira, Isabel C.F.R.

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A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives von Carocho, Márcio, Ferreira, Isabel C.F.R.

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Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food von Pereira, Eliana, Encina-Zelada, Christian, Barros, Lillian, Gonzales-Barron, Ursula, Cadavez, Vasco, C.F.R. Ferreira, Isabel

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Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives von Carocho, Márcio, Barreiro, Maria Filomena, Morales, Patricia, Ferreira, Isabel C.F.R.

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In vivo antioxidant activity of phenolic compounds: Facts and gaps von Martins, Natália, Barros, Lillian, Ferreira, Isabel C.F.R.

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Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study von Reis, Filipa S., Barros, Lillian, Martins, Anabela, Ferreira, Isabel C.F.R.

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Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples von Reis, Filipa S., Martins, Anabela, Barros, Lillian, Ferreira, Isabel C.F.R.

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Microalgae-Derived Pigments: A 10-Year Bibliometric Review and Industry and Market Trend Analysis von Silva, Samara C., Ferreira, Isabel C. F. R., Dias, Madalena M., Barreiro, M. Filomena

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Grape pomace as a source of phenolic compounds and diverse bioactive properties von Peixoto, Carla M., Dias, Maria Inês, Alves, Maria José, Calhelha, Ricardo C., Barros, Lillian, Pinho, Simão P., Ferreira, Isabel C.F.R.

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Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions von Barros, Lillian, Dueñas, Montserrat, Dias, Maria Inês, Sousa, Maria João, Santos-Buelga, Celestino, Ferreira, Isabel C.F.R.

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Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats von Pereira, Eliana, Barros, Lillian, Martins, Anabela, Ferreira, Isabel C.F.R.

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Natural food additives: Quo vadis? von Carocho, Márcio, Morales, Patricia, Ferreira, Isabel C.F.R.

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Cosmetics Preservation: A Review on Present Strategies von Halla, Noureddine, Fernandes, Isabel P, Heleno, Sandrina A, Costa, Patrícia, Boucherit-Otmani, Zahia, Boucherit, Kebir, Rodrigues, Alírio E, Ferreira, Isabel C F R, Barreiro, Maria Filomena

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Exploring plant tissue culture to improve the production of phenolic compounds: A review von Dias, Maria Inês, Sousa, Maria João, Alves, Rita C., Ferreira, Isabel C.F.R.

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A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits von Caleja, Cristina, Barros, Lillian, Antonio, Amilcar L., Oliveira, M. Beatriz P.P., Ferreira, Isabel C.F.R.

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Candidiasis: Predisposing Factors, Prevention, Diagnosis and Alternative Treatment von Martins, Natália, Ferreira, Isabel C. F. R., Barros, Lillian, Silva, Sónia, Henriques, Mariana

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Sweeteners as food additives in the XXI century: A review of what is known, and what is to come von Carocho, Márcio, Morales, Patricia, Ferreira, Isabel C.F.R.

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