O Norte Somos Nós

CIMO is the winner of the "O Norte Somos Nós" Awards in
the category of Research. See video HERE


See a short video
about us


Polytechnic Institute
of Bragança



Isabel Cristina Fernandes Rodrigues Ferreira

Full Professor
Group: Sustainable Processes and Products
Phone: 273303219
ORCID: 0000-0003-4910-4882
Scopus Author ID: 36868826600


  • Since 2017: Full Professor, Instituto Politécnico de Bragança, Portugal
  • 2012 - 2017: Associate Professor, Instituto Politécnico de Bragança, Portugal
  • 2010 - 2012: Auxiliary Professor, Instituto Politécnico de Bragança, Bragança, Portugal
  • 2000 - 2010: Assistant Professor, Instituto Politécnico de Bragança, Bragança, Portugal


  • Since 2018: Pro-president of the Polytechnic Institute of Bragança (Research and Innovation)
  • Since 2017: Member of the Steering Committee "Strategic Basic Research" Foundation Flanders (FWO)
  • Since 2017: Director of the Mountain Research Centre (Research Unit)
  • Since 2017: President of the Scientific Committee (Natural and Environmental Sciences) of the Portuguese Foundation for Science and Technology (FCT)
  • 2017 - 2017: Member of the LEAP-Agri Independent International Review Panel (IRP)
  • Since 2016: President of the Chromatography Group of the Portuguese Society of Chemistry
  • Since 2016: Member of the Advisory Board of the Portuguese Cooperative of Strawberry-tree fruits, Portugal
  • Since 2014: Associate Editor of Food & Function (Royal Society of Chemistry), Editor of the Topical collection "Bioactive Compounds", Molecules, and Member of the Editorial Board of Food Research International and Industrial Crops and Products (Elsevier)
  • Since 2014: Member of the evaluation committee of European projects and programs (EUROSTARS and ERA-NET)
  • Since 2013: Member of the Scientific Committee of Portugal Foods
  • Since 2013: Member of the Scientific Committee of the School of Agriculture and of the Polytechnic Institute of Bragança
  • Since 2013: Member of the evaluation committee of FCT PhD grants (coordinator of Food Technology area)
  • Since 2012: Evaluator, International Research Projects (Science Foundations of Austria, South Africa, Chile, Croatia, Denmark, Czech Republic, Poland, Switzerland, Argentine and United Arab Emirates) and national projects from FCT, Portugal
  • Since 2011: Program director Master in Pharmacy and Chemistry of Natural Products


  • 2011 - "Agregação" in Chemistry, Universidade do Minho, Portugal
  • 2003 - PhD. in Chemistry, Universidade do Minho, Portugal
  • 1999 - MSc. in Environmental Sciences, Universidade do Minho, Portugal
  • 1996 - First degree in Biochemistry, Universidade do Porto, Portugal

Awards and Honors

  • 2018 - Highly cited researchers 2018, Clarivate Analytics
  • 2017 - Highly Cited Scientist Top 1%, Thomson Reuters
  • 2017 - Highly cited researchers 2017, Clarivate Analytics
  • 2017 - Prémio de melhor comunicação, IX Congresso Ibérico de AgroengenhariaInstituto Politécnico de Bragança,Portugal
  • 2017 - Merit Medal, Bragança City Hall, Portugal
  • 2017 - Spanish Association for Cancer Therapy, Academic work
  • 2016 - Women in Science, National Agency for Scientific and Technological Culture, Portugal
  • 2016 - Highly Cited Scientist Top 1%, Thomson Reuters
  • 2016 - Royal Society of Chemistry. Top 10% of authors “highly cited” in biological journals portfolio
  • 2015 - Prize of the Spanish Association against Cancer (AECC), Royal Academy of Medicine and Surgery of Valladolid, Spain
  • 2015 - Highly Cited Scientist Top 1%, Thomson Reuters
  • 2014 - International Cooperation Award, National Fruits and Vegetables Operative and Technological Center, Portugal
  • 2013 - ChemNat Intensive Program “Mobility projects and cooperation - good examples of PALV 2007-2012”, National Agency Program Lifelong
  • 2011 - Food I&DT Technology Award, INOVISA- Alimentaria & Horexpo, Lisbon, Portugal
  • 2001 - Prize of Scientific Research, Calouste Gulbenkian Foundation, Portugal


  • Chemistry of Natural Products: Extraction, identification, fractionation and isolation of chemical compounds in natural matrices
  • Nutraceuticals and functional foods: development of nutraceuticals and innovative food formulations with functional properties
  • Technology of Natural Products: Emerging technologies for conservation of food matrices; natural additives


MAGLIDUO - MAGnetoLIposomes for DUal cancer therapy
Funding body: POCI-FEDER/FCT
Reference: POCI-01-0145-FEDER-028020
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2018
End: 2021
IBERPHENOL - Red cooperativa de investigación en el ámbito de polifenoles y sus aplicaciones industriales
Funding body: POCTEP – Programa de Cooperação Transfronteiriça Portugal – Espanha
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2015
End: 2020
MobFood - Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market
Funding body: PORTUGAL 2020- SI-IDT - Programas mobilizadores
Reference: SI-47-2016-10
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2017
End: 2020
INTERNOVAMARKET_FOOD_1_E - Programa acelerador INTERNOVAMARKET para aumentar la competitividad del sector alimentario de Galicia-Norte de Portugal
Funding body: POCTEP – Programa de Cooperação Transfronteiriça Portugal – Espanha
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2014
End: 2020
MicoCoating - Valorização dos recursos florestais e micológicos para otimização de revestimentos
Funding body: PDR 2020- 1.0.1- Grupos operacionais
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2017
End: 2020
- Fostering E-beam Food Irradiation: Modelling and Validation
Funding body: C2TN/IST
Reference: 19220
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2015
End: 2019
AROMAP - Preservation of aromatic condiment plants
Funding body: PRODER - Medida 4.1
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2014
End: 2016
- Portuguese Lavander Honey: a functional food and a source of nutraceuticals
Funding body: PAN - Programa Apícola Nacional
Principal Investigator:Miguel José Rodrigues Vilas Boas
Start: 2014
End: 2016
PlantLact - New functional dairy products without synthetic preservatives
Funding body: PRODER - Medida 4.1
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2014
End: 2015
- Development of new products based on cheese from local goat breed Serrana
Funding body: PRODER – Medida 4.1 - Cooperação para a Inovação
Start: 2014
End: 2015
- Serrana goats selection according casein profile
Funding body: PRODER
Start: 2011
End: 2015
- Influence of the radiation process in bioactive compounds in edible flowers
Funding body: Bilateral action FCT-CNP, Portugal/Brazil
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2014
End: 2015
- Portuguese wild mushrooms: chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
Funding body: PTDC - Projectos em todos os domínios científicos
Reference: PTDC/AGR-ALI/110062/2009
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2010
End: 2013
CHESTNUTSRAD - Tratamento alternativo para a Conservação da Castanha
Funding body: QREN- Sistemas de Incentivos de I&DT- Projectos em Co-Promoção
Principal Investigator:Albino Bento
Start: 2010
End: 2013
- Determination of microfungi metabolites with antimicrobial and antioxidative activity
Funding body: FCT/Portugal-Sérvia 2011
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2011
End: 2012
- Optimização das Condições de Produção de Hidromel
Funding body: PTDC - Projectos em todos os domínios científicos
Principal Investigator:Maria Letícia Miranda Fernandes Estevinho
Start: 2007
End: 2010
- Eficácia da própolis no controlo de loque Americano: Avaliação em zonas controladas
Funding body: PAN 2008-2010
Reference: AFBControl
Principal Investigator:Miguel José Rodrigues Vilas Boas
Start: 2008
End: 2010
- Electronic and Bioelectronic Tongues for Environmental and Food Sensing
Funding body:
Reference: POCI/QUI/58076/2004 and PPCDT/QUI/58076/2004
Start: 2005
End: 2010
- Bioactive properties of wild edible mushroomes
Funding body: Programa POCI 2010 – Medida V. 4 – Acção V.4.1
Reference: POCI/AGR/56661/2004 and PPCDT/AGR/56661/2004
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2005
End: 2009
- Rastreio nacional de antibioticos no Mel: avaliação das vias de contaminação dos Resíduos no Mel
Funding body: PAN - Programa Apícola Nacional
Principal Investigator:Luis Avelino Guimarães Dias
Start: 2005
End: 2008
- Eletronic and bioelectronic tongues (BE-tongues) for environmental and food sensing
Funding body: Programa POCI 2010 – Medida V. 4 – Acção V.4.1
Principal Investigator:Albino Bento
Start: 2005
End: 2008
- Promoção e estímulo à  produção biológica de mel
Funding body: IFAP
Principal Investigator:Miguel José Rodrigues Vilas Boas
Start: 2003
End: 2007

Total results: 677
Maatallah Zaier M.,Ciudad-Mulero M.,Cámara M.,Pereira C.,Ferreira I.C.F.R.,Achour L.,Kacem A.,Morales P.
Revalorization of Tunisian wild Amaranthaceae halophytes: Nutritional composition variation at two different phenotypes stages
Journal of Food Composition and Analysis, 89, , 2020

Pinela J.,Omarini A.,Stojković D.,Barros L.,Postemsky P.,Calhelha R.,Breccia J.,Fernández-Lahore M.,Soković M.,Ferreira I.
Biotransformation of rice and sunflower side-streams by dikaryotic and monokaryotic strains of Pleurotus sapidus: Impact on phenolic profiles and bioactive properties
Food Research International, 132, , 2020

Ayuso M.,Pinela J.,Dias M.I.,Barros L.,Ivanov M.,Calhelha R.C.,Soković M.,Ramil-Rego P.,Barreal M.E.,Gallego P.P.,Ferreira I.C.F.R.
Phenolic composition and biological activities of the in vitro cultured endangered Eryngium viviparum J. Gay
Industrial Crops and Products, 148, , 2020

Carocho M.,Morales P.,Ciudad-Mulero M.,Fernández-Ruiz V.,Ferreira E.,Heleno S.,Rodrigues P.,Barros L.,Ferreira I.C.F.R.
Comparison of different bread types: Chemical and physical parameters
Food Chemistry, 310, , 2020

Petropoulos S.,Fernandes Â.,Arampatzis D.,Tsiropoulos N.,Petrović J.,Soković M.,Barros L.,Ferreira I.
Seed oil and seed oil byproducts of common purslane (Portulaca oleracea L.): A new insight to plant-based sources rich in omega-3 fatty acids
LWT, 123, , 2020

Albuquerque B.R.,Pereira C.,Calhelha R.C.,José Alves M.,Abreu R.M.V.,Barros L.,Oliveira M.B.P.P.,Ferreira I.C.F.R.
Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties
Food Chemistry, 309, , 2020

Vieira V.,Pereira C.,Abreu R.M.V.,Calhelha R.C.,Alves M.J.,Coutinho J.A.P.,Ferreira O.,Barros L.,Ferreira I.C.F.R.
Hydroethanolic extract of Juglans regia L. green husks: A source of bioactive phytochemicals
Food and Chemical Toxicology, 137, , 2020

Gioia F.D.,Tzortzakis N.,Rouphael Y.,Kyriacou M.C.,Sampaio S.L.,Ferreira I.C.F.R.,Petropoulos S.A.
Grown to be blue—antioxidant properties and health effects of colored vegetables. Part ii: Leafy, fruit, and other vegetables
Antioxidants, 9, , 2020

Ciudad-Mulero M.,Barros L.,Fernandes Â.,Ferreira I.C.F.R.,Callejo M.J.,Matallana-González M.C.,Fernández-Ruiz V.,Morales P.,Carrillo J.M.
Potential health claims of durum and bread wheat flours as functional ingredients
Nutrients, 12, , 2020

Silva A.,Pinela J.,Dias M.,Calhelha R.,Alves M.,Mocan A.,García P.,Barros L.,Ferreira I.
Exploring the phytochemical profile of Cytinus hypocistis (L.) L. as a source of health-promoting biomolecules behind its in vitro bioactive and enzyme inhibitory properties
Food and Chemical Toxicology, 136, , 2020

Spréa R.M.,Fernandes Â.,Calhelha R.C.,Pereira C.,Pires T.C.S.P.,Alves M.J.,Canan C.,Barros L.,Amaral J.S.,Ferreira I.C.F.R.
Chemical and bioactive characterization of the aromatic plant: Levisticum officinale W.D.J. Koch: a comprehensive study
Food and Function, 11, 1292-1303, 2020

Petropoulos S.,Fernandes Â.,Plexida S.,Chrysargyris A.,Tzortzakis N.,Barreira J.,Barros L.,Ferreira I.
Biostimulants application alleviates water stress effects on yield and chemical composition of greenhouse green bean (phaseolus vulgaris l.)
Agronomy, 10, , 2020

Conceição N.,Albuquerque B.,Pereira C.,Corrêa R.,Lopes C.,Calhelha R.,Alves M.,Barros L.,Ferreira I.
By-products of camu-camu [Myrciaria dubia (Kunth) McVaugh] as promising sources of bioactive high added-value food ingredients: Functionalization of yogurts
Molecules, 25, , 2020

Dias M.,Caleja C.,Pereira C.,Calhelha R.,Kostic M.,Sokovic M.,Tavares D.,Baraldi I.,Barros L.,Ferreira I.
Chemical composition and bioactive properties of byproducts from two different kiwi varieties
Food Research International, 127, , 2020

Graça V.,Calhelha R.,Nunes F.,Berthet J.,Ferreira I.,Santos P.
Isolation of secondary metabolites from Geranium molle L. with anticancer potential
Industrial Crops and Products, 142, , 2019

Petropoulos S.,Fernandes Â.,Stojković D.,Pereira C.,Taofiq O.,Di Gioia F.,Tzortzakis N.,Soković M.,Barros L.,Ferreira I.
Cotton and cardoon byproducts as potential growing media components for Cichorium spinosum L. commercial cultivation
Journal of Cleaner Production, 240, , 2019

Pereira C.,Dias M.,Petropoulos S.,Plexida S.,Chrysargyris A.,Tzortzakis N.,Calhelha R.,Ivanov M.,Stojković D.,Soković M.,Barros L.,Ferreira I.
The effects of biostimulants, biofertilizers and water-stress on nutritional value and chemical composition of two spinach genotypes (Spinacia oleracea L.)
Molecules, 24, , 2019

Petropoulos S.,Sampaio S.,Di Gioia F.,Tzortzakis N.,Rouphael Y.,Kyriacou M.,Ferreira I.
Grown to be blue—antioxidant properties and health effects of colored vegetables. Part I: Root vegetables
Antioxidants, 8, , 2019

Chihoub W.,Dias M.,Barros L.,Calhelha R.,Alves M.,Harzallah-Skhiri F.,Ferreira I.
Valorisation of the green waste parts from turnip, radish and wild cardoon: Nutritional value, phenolic profile and bioactivity evaluation
Food Research International, 126, , 2019

Petropoulos S.,Fernandes Â.,Calhelha R.,Di Gioia F.,Kolovou P.,Barros L.,Ferreira I.
Chemical composition and bioactive properties of Cichorium spinosum L. in relation to nitrate/ammonium nitrogen ratio
Journal of the Science of Food and Agriculture, 99, 6741-6750, 2019

Ćirić A.,Kruljević I.,Stojković D.,Fernandes Â.,Barros L.,Calhelha R.,Ferreira I.,Soković M.,Glamočlija J.
Comparative investigation on edible mushrooms Macrolepiota mastoidea, M. rhacodes and M. procera: Functional foods with diverse biological activities
Food and Function, 10, 7678-7686, 2019

Palmeira L.,Pereira C.,Dias M.,Abreu R.,Corrêa R.,Pires T.,Alves M.,Barros L.,Ferreira I.
Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety
Food Research International, 126, , 2019

Da Silva T.,Moreira T.,De Oliveira A.,Bilck A.,Gonçalves O.,Ferreira I.,Barros L.,Barreiro M.,Yamashita F.,Shirai M.,Leimann F.
Araucaria angustifolia (Bertol.) Kuntze extract as a source of phenolic compounds in TPS/PBAT active films
Food and Function, 10, 7697-7706, 2019

Pires T.C.S.P.,Barros L.,Santos-Buelga C.,Ferreira I.C.F.R.
Edible flowers: Emerging components in the diet
Trends in Food Science and Technology, 93, 244-258, 2019

Cardoso R.,Fernandes Â.,Gonzaléz-Paramás A.,Barros L.,Ferreira I.
Flour fortification for nutritional and health improvement: A review
Food Research International, 125, , 2019

Pinela J.,Montoya C.,Carvalho A.,Martins V.,Rocha F.,Barata A.,Barros L.,Ferreira I.
Phenolic composition and antioxidant properties of ex-situ conserved tomato (Solanum lycopersicum L.) germplasm
Food Research International, 125, , 2019

Taofiq O.,Corrêa R.,Barros L.,Prieto M.,Bracht A.,Peralta R.,González-Paramás A.,Barreiro M.,Ferreira I.
A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill
Food Research International, 125, , 2019

Harumi Iyda J.,Fernandes Â.,Calhelha R.C.,Alves M.J.,Ferreira F.D.,Barros L.,Amaral J.S.,Ferreira I.C.F.R.
Nutritional composition and bioactivity of Umbilicus rupestris (Salisb.)Dandy: An underexploited edible wild plant
Food Chemistry, 295, 341-349, 2019

Melgar B.,Dias M.,Barros L.,Ferreira I.,Rodriguez-Lopez A.,Garcia-Castello E.
Ultrasound and microwave assisted extraction of Opuntia fruit peels biocompounds: Optimization and comparison using RSM-CCD
Molecules, 24, , 2019

Petropoulos S.,Taofiq O.,Fernandes Â.,Tzortzakis N.,Ciric A.,Sokovic M.,Barros L.,Ferreira I.
Bioactive properties of greenhouse-cultivated green beans (Phaseolus vulgaris L.) under biostimulants and water-stress effect
Journal of the Science of Food and Agriculture, 99, 6049-6059, 2019

Moliner C.,Barros L.,Dias M.,Reigada I.,Ferreira I.,López V.,Langa E.,Rincón C.
Viola cornuta and Viola x wittrockiana: Phenolic compounds, antioxidant and neuroprotective activities on Caenorhabditis elegans
Journal of Food and Drug Analysis, 27, 849-859, 2019

Garcia J.,Corrêa R.,Barros L.,Pereira C.,Abreu R.,Alves M.,Calhelha R.,Bracht A.,Peralta R.,Ferreira I.
Phytochemical profile and biological activities of 'Ora-pro-nobis' leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest
Food Chemistry, 294, 302-308, 2019

Añibarro-Ortega M.,Pinela J.,Barros L.,Ćirić A.,Silva S.,Coelho E.,Mocan A.,Calhelha R.,Soković M.,Coimbra M.,Ferreira I.
Compositional features and bioactive properties of aloe vera leaf (Fillet, mucilage, and rind) and flower
Antioxidants, 8, , 2019

Leimann V.,Gonçalves O.,Sorita G.,Rezende S.,Bona E.,Fernandes I.,Ferreira I.,Barreiro M.
Heat and pH stable curcumin-based hydrophylic colorants obtained by the solid dispersion technology assisted by spray-drying
Chemical Engineering Science, 205, 248-258, 2019

Arribas C.,Pereira E.,Barros L.,Alves M.,Calhelha R.,Guillamón E.,Pedrosa M.,Ferreira I.
Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity
Food Chemistry, 292, 304-313, 2019

Gomes F.,Rodrigues M.,Martins N.,Ferreira I.,Henriques M.
Phenolic plant extracts versus penicillin G: In vitro susceptibility of Staphylococcus aureus isolated from bovine mastitis
Pharmaceuticals, 12, , 2019

Correa V.,De Sá-Nakanishi A.,Goncąlves G.,Barros L.,Ferreira I.,Bracht A.,Peralta R.
Yerba mate aqueous extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis
Food and Function, 10, 5682-5696, 2019

Rached W.,Barros L.,Ziani B.,Bennaceur M.,Calhelha R.,Heleno S.,Alves M.,Marouf A.,Ferreira I.
HPLC-DAD-ESI-MS/MS screening of phytochemical compounds and the bioactive properties of different plant parts of: Zizyphus lotus (L.) Desf.
Food and Function, 10, 5898-5909, 2019

Caleja C.,Finimundy T.,Pereira C.,Barros L.,Calhelha R.,Sokovic M.,Ivanov M.,Carvalho A.,Rosa E.,Ferreira I.
Challenges of traditional herbal teas: Plant infusions and their mixtures with bioactive properties
Food and Function, 10, 5939-5951, 2019

da Silva S.,Fernandes I.,Barros L.,Fernandes Â.,José Alves M.,Calhelha R.,Pereira C.,Barreira J.,Manrique Y.,Colla E.,Ferreira I.,Filomena Barreiro M.
Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions
Journal of Functional Foods, 60, , 2019

Pereira D.,Cardoso B.,Rodrigues A.,Amorim C.,Amaral V.,Almeida B.,Queiroz M.,Martinho O.,Baltazar F.,Calhelha R.,Ferreira I.,Coutinho P.,Castanheira E.
Magnetoliposomes containing calcium ferrite nanoparticles for applications in breast cancer therapy
Pharmaceutics, 11, , 2019

Molina A.,Vega E.,Pereira C.,Dias M.,Heleno S.,Rodrigues P.,Fernandes I.,Barreiro M.,Kostić M.,Soković M.,Barreira J.,Barros L.,Ferreira I.
Promising antioxidant and antimicrobial food colourants from Lonicera caerulea L. var. Kamtschatica
Antioxidants, 8, , 2019

Petropoulos S.,Fernandes Â.,Pereira C.,Tzortzakis N.,Vaz J.,Soković M.,Barros L.,Ferreira I.
Bioactivities, chemical composition and nutritional value of Cynara cardunculus L. seeds
Food Chemistry, 289, 404-412, 2019

Agregán R.,Barba F.J.,Gavahian M.,Franco D.,Khaneghah A.M.,Carballo J.,Ferreira I.C.F.R.,da Silva Barretto A.C.,Lorenzo J.M.
Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels
Journal of the Science of Food and Agriculture, 99, 4561-4570, 2019

Barreira J.,Arraibi A.,Ferreira I.
Bioactive and functional compounds in apple pomace from juice and cider manufacturing: Potential use in dermal formulations
Trends in Food Science and Technology, 90, 76-87, 2019

Rusu M.,Mocan A.,Ferreira I.,Popa D.
Health benefits of nut consumption in middle-aged and elderly population
Antioxidants, 8, , 2019

Falcão S.,Calhelha R.,Touzani S.,Lyoussi B.,Ferreira I.,Vilas-Boas M.
In vitro interactions of moroccan propolis phytochemical’s on human tumor cell lines and anti-inflammatory properties
Biomolecules, 9, , 2019

Petropoulos S.A.,Fernandes Â.,Dias M.I.,Vasilakoglou I.B.,Petrotos K.,Barros L.,Ferreira I.C.F.R.
Nutritional value, chemical composition and cytotoxic properties of common purslane (Portulaca oleracea L.) in relation to harvesting stage and plant part
Antioxidants, 8, , 2019

Afonso A.,Pereira O.,Fernandes Â.,Calhelha R.,Silva A.,Ferreira I.,Cardoso S.
The health-benefits and phytochemical profile of salvia apiana and salvia farinacea var. Victoria blue decoctions
Antioxidants, 8, , 2019

Vieira V.,Pereira C.,Pires T.,Calhelha R.,Alves M.,Ferreira O.,Barros L.,Ferreira I.
Phenolic profile, antioxidant and antibacterial properties of Juglans regia L. (walnut) leaves from the Northeast of Portugal
Industrial Crops and Products, 134, 347-355, 2019

Alonso-Esteban J.,Pinela J.,Barros L.,Ćirić A.,Soković M.,Calhelha R.,Torija-Isasa E.,de Cortes Sánchez-Mata M.,Ferreira I.
Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds
Industrial Crops and Products, 134, 154-159, 2019

Bakour M.,Fernandes Â.,Barros L.,Sokovic M.,Ferreira I.,Badiaa lyoussi
Bee bread as a functional product: Chemical composition and bioactive properties
LWT, 109, 276-282, 2019

Iyda J.,Fernandes Â.,Ferreira F.,Alves M.,Pires T.,Barros L.,Amaral J.,Ferreira I.
Chemical composition and bioactive properties of the wild edible plant Raphanus raphanistrum L
Food Research International, 121, 714-722, 2019

Botas J.,Fernandes Â.,Barros L.,Alves M.,Carvalho A.,Ferreira I.
A Comparative Study of Black and White Allium sativum L.: Nutritional composition and bioactive properties
Molecules, 24, , 2019

Da Silva L.,Pereira E.,Prieto M.,Simal-Gandara J.,Pires T.,Alves M.,Calhelha R.,Barros L.,Ferreira I.
Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction optimization of coloring pigments and incorporation in a bakery product
Molecules, 24, , 2019

Gligor O.,Mocan A.,Moldovan C.,Locatelli M.,Crișan G.,Ferreira I.C.F.R.
Enzyme-assisted extractions of polyphenols – A comprehensive review
Trends in Food Science and Technology, 88, 302-315, 2019

Fernandes F.,Pereira E.,Círić A.,Soković M.,Calhelha R.,Barros L.,Ferreira I.
Ocimum basilicum var. Purpurascens leaves (red rubin basil): A source of bioactive compounds and natural pigments for the food industry
Food and Function, 10, 3161-3171, 2019

Teixeira A.,Dacunha D.C.,Barros L.,Caires H.R.,Xavier C.P.R.,Ferreira I.C.F.R.,Vasconcelos M.H.
Eucalyptus globulus Labill. decoction extract inhibits the growth of NCI-H460 cells by increasing the p53 levels and altering the cell cycle profile
Food and Function, 10, 3188-3197, 2019

Rusu M.E.,Simedrea R.,Gheldiu A.M.,Mocan A.,Vlase L.,Popa D.S.,Ferreira I.C.F.R.
Benefits of tree nut consumption on aging and age-related diseases: Mechanisms of actions
Trends in Food Science and Technology, 88, 104-120, 2019

Taofiq O.,Heleno S.,Calhelha R.,Fernandes I.,Alves M.,Barros L.,González-Paramás A.,Ferreira I.,Barreiro M.
Phenolic acids, cinnamic acid, and ergosterol as cosmeceutical ingredients: Stabilization by microencapsulation to ensure sustained bioactivity
Microchemical Journal, 147, 469-477, 2019

Garcia-Saavedra N.,Barros L.,Reis F.,Roriz C.,Alves M.,García-Hernandez M.,Pérez-Rodríguez M.,Sánchez-Mata M.,Ramírez-Moreno E.,Ferreira I.
Chemical characterization and biological activities of two varieties of xoconostle fruits: Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar
Food and Function, 10, 3181-3187, 2019

Pereira E.,Encina-Zelada C.,Barros L.,Gonzales-Barron U.,Cadavez V.,C.F.R. Ferreira I.
Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food
Food Chemistry, 280, 110-114, 2019

Cardoso R.,Fernandes Â.,Heleno S.,Rodrigues P.,Gonzaléz-Paramás A.,Barros L.,Ferreira I.
Physicochemical characterization and microbiology of wheat and rye flours
Food Chemistry, 280, 123-129, 2019

Taofiq O.,Rodrigues F.,Barros L.,Barreiro M.,Ferreira I.,Oliveira M.
Mushroom ethanolic extracts as cosmeceuticals ingredients: Safety and ex vivo skin permeation studies
Food and Chemical Toxicology, 127, 228-236, 2019

Carocho M.,Heleno S.,Rodrigues P.,Barreiro M.,Barros L.,Ferreira I.
A novel natural coating for food preservation: Effectiveness on microbial growth and physicochemical parameters
LWT, 104, 76-83, 2019

Castanho A.,Lageiro M.,Calhelha R.,Ferreira I.,Sokovic M.,Cunha L.,Brites C.
Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties
Food and Function, 10, 2382-2389, 2019

da Silva L.,Pereira E.,Pires T.,Alves M.,Pereira O.,Barros L.,Ferreira I.
Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties
Food Research International, 119, 34-43, 2019

Petropoulos S.,Fernandes Â.,Tzortzakis N.,Sokovic M.,Ciric A.,Barros L.,Ferreira I.
Bioactive compounds content and antimicrobial activities of wild edible Asteraceae species of the Mediterranean flora under commercial cultivation conditions
Food Research International, 119, 859-868, 2019

Mandim F.,Barros L.,Heleno S.,Pires T.,Dias M.,Alves M.,Santos P.,Ferreira I.
Phenolic profile and effects of acetone fractions obtained from the inflorescences of: Calluna vulgaris (L.) Hull on vaginal pathogenic and non-pathogenic bacteria
Food and Function, 10, 2399-2407, 2019

Chahdoura H.,Barreira J.,Barros L.,Dias M.,Calhelha R.,Flamini G.,Soković M.,Achour L.,Ferreira I.
Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits
LWT, 105, 57-65, 2019

Cardoso R.,Fernandes Â.,Barreira J.,Verde S.,Antonio A.,Gonzaléz-Paramás A.,Barros L.,Ferreira I.
Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: A comparative study
Food Chemistry, 278, 760-766, 2019

Pinho E.,Calhelha R.,Ferreira I.,Soares G.
Cotton-hydrogel composite for improved wound healing: Antimicrobial activity and anti-inflammatory evaluation—Part 2
Polymers for Advanced Technologies, 30, 863-871, 2019

Petropoulos S.,Fernandes Â.,Katsoulas N.,Barros L.,Ferreira I.
The effect of covering material on the yield, quality and chemical composition of greenhouse-grown tomato fruit
Journal of the Science of Food and Agriculture, 99, 3057-3068, 2019

Jabeur I.,Pereira E.,Caleja C.,Calhelha R.,Soković M.,Catarino L.,Barros L.,Ferreira I.
Exploring the chemical and bioactive properties of: Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)
Food and Function, 10, 2234-2243, 2019

Garcia J.,Corrêa R.,Barros L.,Pereira C.,Abreu R.,Alves M.,Calhelha R.,Bracht A.,Peralta R.,Ferreira I.
Chemical composition and biological activities of Juçara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds
Journal of Functional Foods, 55, 325-332, 2019

Silva A.,Fernandes Â.,García P.,Barros L.,Ferreira I.
Cytinus hypocistis (L.) L. SubSp. Macranthus Wettst.: Nutritional characterization
Molecules, 24, , 2019

Chrysargyris A.,Petropoulos S.,Fernandes Â.,Barros L.,Tzortzakis N.,Ferreira I.
Effect of phosphorus application rate on Mentha spicata L. grown in deep flow technique (DFT)
Food Chemistry, 276, 84-92, 2019

Souilem F.,Dias M.,Barros L.,Calhelha R.,Alves M.,Harzallah-Skhiri F.,Ferreira I.
Amantagula Fruit (Carissa macrocarpa (Eckl.) A.DC.): Nutritional and Phytochemical Characterization
Plant Foods for Human Nutrition, 74, 76-82, 2019

Caleja C.,Barros L.,Prieto M.,Bento A.,Oliveira M.,Ferreira I.
Development of a natural preservative obtained from male chestnut flowers: Optimization of a heat-assisted extraction technique
Food and Function, 10, 1352-1363, 2019

López C.,Caleja C.,Prieto M.,Sokovic M.,Calhelha R.,Barros L.,Ferreira I.
Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
Food Chemistry, 275, 426-438, 2019

Pinela J.,Prieto M.,Pereira E.,Jabeur I.,Barreiro M.,Barros L.,Ferreira I.
Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
Food Chemistry, 275, 309-321, 2019

Karkanis A.,Fernandes Â.,Vaz J.,Petropoulos S.,Georgiou E.,Ciric A.,Sokovic M.,Oludemi T.,Barros L.,Ferreira I.
Chemical composition and bioactive properties of: Sanguisorba minor Scop. under Mediterranean growing conditions
Food and Function, 10, 1340-1351, 2019

Silva de Sá I.,Peron A.,Leimann F.,Bressan G.,Krum B.,Fachinetto R.,Pinela J.,Calhelha R.,Barreiro M.,Ferreira I.,Gonçalves O.,Ineu R.
In vitro and in vivo evaluation of enzymatic and antioxidant activity, cytotoxicity and genotoxicity of curcumin-loaded solid dispersions
Food and Chemical Toxicology, 125, 29-37, 2019

Pinela J.,Morales P.,Cabo Verde S.,Antonio A.,Carvalho A.,Oliveira M.,Cámara M.,Ferreira I.
Stability of total folates/vitamin B9 in irradiated watercress and buckler sorrel during refrigerated storage
Food Chemistry, 274, 686-690, 2019

Rojas V.,Marconi L.,Guimarães-Inácio A.,Leimann F.,Tanamati A.,Gozzo Â.,Fuchs R.,Barreiro M.,Barros L.,Ferreira I.,Gonçalves O.
Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils
Food Chemistry, 274, 220-227, 2019

Fernandes F.,Pereira E.,Prieto M.,Calhelha R.,Ćirić A.,Soković M.,Simal-Gandara J.,Barros L.,Ferreira I.
Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. Purpurascens
Molecules, 24, , 2019

Petropoulos S.,Barros L.,Ferreira I.
Editorial: Rediscovering local landraces: Shaping horticulture for the future
Frontiers in Plant Science, 10, , 2019

Taofiq O.,Rodrigues F.,Barros L.,Peralta R.,Barreiro M.,Ferreira I.,Oliveira M.
Agaricus blazei Murrill from Brazil: An ingredient for nutraceutical and cosmeceutical applications
Food and Function, 10, 565-572, 2019

Ziani B.,Rached W.,Bachari K.,Alves M.,Calhelha R.,Barros L.,Ferreira I.
Detailed chemical composition and functional properties of Ammodaucus leucotrichus Cross. & Dur. and Moringa oleifera Lamarck
Journal of Functional Foods, 53, 237-247, 2019

Ziani B.,Heleno S.,Bachari K.,Dias M.,Alves M.,Barros L.,Ferreira I.
Phenolic compounds characterization by LC-DAD- ESI/MSn and bioactive properties of Thymus algeriensis Boiss. & Reut. and Ephedra alata Decne
Food Research International, 116, 312-319, 2019

Dos Santos P.,Francisco C.,Coqueiro A.,Leimann F.,Pinela J.,Calhelha R.,Porto Ineu R.,Ferreira I.,Bona E.,Gonçalves O.
The nanoencapsulation of curcuminoids extracted from: Curcuma longa L. and an evaluation of their cytotoxic, enzymatic, antioxidant and anti-inflammatory activities
Food and Function, 10, 573-582, 2019

Lockowandt L.,Pinela J.,Roriz C.,Pereira C.,Abreu R.,Calhelha R.,Alves M.,Barros L.,Bredol M.,Ferreira I.
Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part
Industrial Crops and Products, 128, 496-503, 2019

Gonçalves G.,Corrêa R.,Barros L.,Dias M.,Calhelha R.,Correa V.,Bracht A.,Peralta R.,Ferreira I.
Effects of in vitro gastrointestinal digestion and colonic fermentation on a rosemary (Rosmarinus officinalis L) extract rich in rosmarinic acid
Food Chemistry, 271, 393-400, 2019

Ferreira I.C.F.R.,Carocho M.
Food and nutritional analysis | Food additives
Encyclopedia of Analytical Science, 419-427, 2019

Ferreira I.,Barros L.
Advances in Food and Nutrition Research, 90, xiii, 2019

Pinela J.,Petropoulos S.,Ferreira I.
Innovative Legume Foods
Food Chemistry, Function and Analysis, 2019-January, 235-259, 2019

Carocho M.,Ferreira I.,Morales P.,Soković M.
Antioxidants and prooxidants: Effects on health and aging 2018
Oxidative Medicine and Cellular Longevity, 2019, , 2019

Dias M.,Carocho M.,Barros L.,Ferreira I.
Phenolic Compounds: Flavonoids in Legumes
Food Chemistry, Function and Analysis, 2019-January, 49-83, 2019

Petropoulos S.,Ntatsi G.,Fernandes A.,Barros L.,Ferreira I.C.F.R.
Chemical composition and quality of various garlic (Allium sativum L.) genotypes cultivated in Greece
Acta Horticulturae, 1242, 343-348, 2019

Petropoulos S.,Fernandes A.,Antoniadis V.,Plexida S.,Barros L.,Ferreira I.
Chemical composition and yield of onion under different fertilizer regimes
Acta Horticulturae, 1251, 73-80, 2019

Da Silva R.,Barreira J.,Heleno S.,Barros L.,Calhelha R.,Ferreira I.
Anthocyanin profile of elderberry juice: A natural-based bioactive colouring ingredient with potential food application
Molecules, 24, , 2019

Souilem F.,Dias M.,Barros L.,Calhelha R.,Alves M.,Harzallah-Skhiri F.,Ferreira I.
Phenolic profile and bioactive properties of carissa macrocarpa (Eckl.) A.DC.: An in vitro comparative study between leaves, stems, and flowers
Molecules, 24, , 2019

Mandim F.,Graça V.,Calhelha R.,Machado I.,Ferreira L.,Ferreira I.,Santos P.
Synthesis, photochemical and in vitro cytotoxic evaluation of new iodinated aminosquaraines as potential sensitizers for photodynamic therapy
Molecules, 24, , 2019

Magalhães Á.,Graça V.,Calhelha R.,Ferreira Machado I.,Vieira Ferreira L.,Ferreira I.,Santos P.
Synthesis, photochemical and in vitro cytotoxic evaluation of benzoselenazole-based aminosquaraines
Photochemical and Photobiological Sciences, 18, 336-342, 2019

Stojkovic D.,Smiljkovic M.,Ciric A.,Glamoclija J.,Van Griensven L.,Ferreira I.,Sokovic M.
An insight into antidiabetic properties of six medicinal and edible mushrooms: Inhibition of α-amylase and α-glucosidase linked to type-2 diabetes
South African Journal of Botany, 120, 100-103, 2019

Mandim F.,Barros L.,Calhelha R.,Abreu R.,Pinela J.,Alves M.,Heleno S.,Santos P.,Ferreira I.
Calluna vulgaris (L.) Hull: Chemical characterization, evaluation of its bioactive properties and effect on the vaginal microbiota
Food and Function, 10, 78-89, 2019

Cebadera-Miranda L.,Domínguez L.,Dias M.,Barros L.,Ferreira I.,Igual M.,Martínez-Navarrete N.,Fernández-Ruiz V.,Morales P.,Cámara M.
Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges
Food Chemistry, 270, 395-402, 2019

Moliner C.,Barros L.,Dias M.,López V.,Langa E.,Ferreira I.,Gómez-Rincón C.
Edible flowers of tagetes erecta l. As functional ingredients: Phenolic composition, antioxidant and protective effects on caenorhabditis elegans
Nutrients, 10, , 2018

Ferreira I.,Arrobas M.,Moutinho-Pereira J.,Correia C.,Rodrigues M.
Olive response to potassium applications under different water regimes and cultivars
Nutrient Cycling in Agroecosystems, 112, 387-401, 2018

Dias M.,Barros L.,Barreira J.,Alves M.,Barracosa P.,Ferreira I.
Phenolic profile and bioactivity of cardoon (Cynara cardunculus L.) inflorescence parts: Selecting the best genotype for food applications
Food Chemistry, 268, 196-202, 2018

Rodrigues R.,Baldi G.,Doumett S.,Garcia-Hevia L.,Gallo J.,Bañobre-López M.,Dražić G.,Calhelha R.,Ferreira I.,Lima R.,Gomes H.,Silva A.
Multifunctional graphene-based magnetic nanocarriers for combined hyperthermia and dual stimuli-responsive drug delivery
Materials Science and Engineering C, 93, 206-217, 2018

Petropoulos S.A.,Pereira C.,Ntatsi G.,Danalatos N.,Barros L.,Ferreira I.C.F.R.
Nutritional value and chemical composition of Greek artichoke genotypes
Food Chemistry, 267, 296-302, 2018

Petropoulos S.,Fernandes Â.,Calhelha R.,Danalatos N.,Barros L.,Ferreira I.
How extraction method affects yield, fatty acids composition and bioactive properties of cardoon seed oil?
Industrial Crops and Products, 124, 459-465, 2018

Taofiq O.,Heleno S.,Calhelha R.,Fernandes I.,Alves M.,Barros L.,González-Paramás A.,Ferreira I.,Barreiro M.
Mushroom-based cosmeceutical ingredients: Microencapsulation and in vitro release profile
Industrial Crops and Products, 124, 44-52, 2018

Pires T.,Dias M.,Barros L.,Barreira J.,Santos-Buelga C.,Ferreira I.
Incorporation of natural colorants obtained from edible flowers in yogurts
LWT, 97, 668-675, 2018

Backes E.,Pereira C.,Barros L.,Prieto M.,Genena A.,Barreiro M.,Ferreira I.
Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques
Food Research International, 113, 197-209, 2018

Zan R.,Fernandes Â.,Jedoz S.,Oludemi T.,Calhelha R.,Pires T.,Alves M.,Martins R.,Barros L.,Ferreira I.
Bioactive properties and phytochemical assessment of Bacupari-anão (: Garcinia brasiliensis Mart.) leaves native to Rondônia, Brazil
Food and Function, 9, 5621-5628, 2018

López C.,Caleja C.,Prieto M.,Barreiro M.,Barros L.,Ferreira I.
Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits
Food Chemistry, 264, 81-91, 2018

Pires T.,Dias M.,Barros L.,Calhelha R.,Alves M.,Santos-Buelga C.,Ferreira I.
Phenolic compounds profile, nutritional compounds and bioactive properties of Lycium barbarum L.: A comparative study with stems and fruits
Industrial Crops and Products, 122, 574-581, 2018

Smiljkovic M.,Dias M.,Stojkovic D.,Barros L.,Bukvički D.,Ferreira I.,Sokovic M.
Characterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash
Food and Function, 9, 5417-5425, 2018

Pereira E.,Pimenta A.,Barros L.,Calhelha R.,Antonio A.,Cabo Verde S.,Ferreira I.
Effects of gamma radiation on the bioactivity of medicinal and aromatic plants: Mentha × piperita L., Thymus vulgaris L. and Aloysia citrodora Paláu as case studies
Food and Function, 9, 5150-5161, 2018

Almeida H.,Barros L.,Barreira J.,Calhelha R.,Heleno S.,Sayer C.,Miranda C.,Leimann F.,Barreiro M.,Ferreira I.
Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt)
Food Chemistry, 261, 224-232, 2018

Santos C.,Baqueta M.,Coqueiro A.,Dias M.,Barros L.,Barreiro M.,Ferreira I.,Gonçalves O.,Bona E.,da Silva M.,Leimann F.
Systematic study on the extraction of antioxidants from pinhão (araucaria angustifolia (bertol.) Kuntze) coat
Food Chemistry, 261, 216-223, 2018

Senio S.,Pereira C.,Vaz J.,Sokovic M.,Barros L.,Ferreira I.
Dehydration process influences the phenolic profile, antioxidant and antimicrobial properties of Galium aparine L.
Industrial Crops and Products, 120, 97-103, 2018

Pereira E.,Antonio A.,Barreira J.,Verde S.,Barros L.,Oliveira M.,Ferreira I.
Evaluation of gamma-irradiated aromatic herbs: Chemometric study of samples submitted to extended storage periods
Food Research International, 111, 272-280, 2018

Boussalah N.,Boussalah D.,Cebadera-Miranda L.,Fernández-Ruiz V.,Barros L.,Ferreira I.,Cortes Sanchez Mata M.,Madani K.
Nutrient composition of Algerian strawberry-tree fruits (Arbutus unedo L.)
Fruits, 73, 283-297, 2018

Ghouti D.,Rached W.,Abdallah M.,Pires T.,Calhelha R.,Alves M.,Abderrahmane L.,Barros L.,Ferreira I.
Phenolic profile and in vitro bioactive potential of Saharan Juniperus phoenicea L. and Cotula cinerea (Del) growing in Algeria
Food and Function, 9, 4664-4672, 2018

Halla N.,Heleno S.,Costa P.,Fernandes I.,Calhelha R.,Boucherit K.,Rodrigues A.,Ferreira I.,Barreiro M.
Chemical profile and bioactive properties of the essential oil isolated from Ammodaucus leucotrichus fruits growing in Sahara and its evaluation as a cosmeceutical ingredient
Industrial Crops and Products, 119, 249-254, 2018

Santos K.,Barbosa A.,Freitas V.,Muniz A.,Mendonça M.,Calhelha R.,Ferreira I.,Franceschi E.,Padilha F.,Oliveira M.,Dariva C.
Antiproliferative activity of neem leaf extracts obtained by a sequential pressurized liquid extraction
Pharmaceuticals, 11, , 2018

Bouziane A.,Bakchiche B.,Dias M.,Barros L.,Ferreira I.,AlSalamat H.,Bardaweel S.
Phenolic compounds and bioactivity of Cytisus villosus Pourr.
Molecules, 23, , 2018

Arrobas M.,Ferreira I.,Afonso S.,Rodrigues M.
Sufficiency ranges and crop nutrient removals for peppermint (Mentha X piperita L.) established from field and pot fertilizer experiments
Communications in Soil Science and Plant Analysis, 49, 1719-1730, 2018

Nenadić M.,Soković M.,Calhelha R.,Ferreira I.,Ćirić A.,Vesović N.,Ćurčić S.
Inhibition of tumour and non-tumour cell proliferation by pygidial gland secretions of four ground beetle species (Coleoptera: Carabidae)
Biologia, 73, 787-792, 2018

Pereira J.M.,Peixoto V.,Teixeira A.,Sousa D.,Barros L.,Ferreira I.C.F.R.,Vasconcelos M.H.
Achillea millefolium L. hydroethanolic extract inhibits growth of human tumor cell lines by interfering with cell cycle and inducing apoptosis
Food and Chemical Toxicology, 118, 635-644, 2018

Medeiros-Fonseca B.,Mestre V.,Colaço B.,Pires M.,Martins T.,Gil Da Costa R.,Neuparth M.,Medeiros R.,Moutinho M.,Dias M.,Barros L.,Bastos M.,Félix L.,Venâncio C.,Ferreira I.,Antunes L.,Oliveira P.
Laurus nobilis (laurel) aqueous leaf extract's toxicological and anti-tumor activities in HPV16-transgenic mice
Food and Function, 9, 4419-4428, 2018

Pinela J.,Barros L.,Barreira J.,Carvalho A.,Oliveira M.,Santos-Buelga C.,Ferreira I.
Postharvest changes in the phenolic profile of watercress induced by post-packaging irradiation and modified atmosphere packaging
Food Chemistry, 254, 70-77, 2018

Kungel P.,Correa V.,Corrêa R.,Peralta R.,Soković M.,Calhelha R.,Bracht A.,Ferreira I.
Antioxidant and antimicrobial activities of a purified polysaccharide from yerba mate (Ilex paraguariensis)
International Journal of Biological Macromolecules, 114, 1161-1167, 2018

Albuquerque B.,Prieto M.,Vazquez J.,Barreiro M.,Barros L.,Ferreira I.
Recovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniques
Food Research International, 109, 455-471, 2018

Peixoto C.,Dias M.,Alves M.,Calhelha R.,Barros L.,Pinho S.,Ferreira I.
Grape pomace as a source of phenolic compounds and diverse bioactive properties
Food Chemistry, 253, 132-138, 2018

Rocha F.,Yumi Sugahara L.,Leimann F.,De Oliveira S.,Da Silva Brum E.,Calhelha R.,Barreiro M.,Ferreira I.,Porto Ineu R.,Gonçalves O.
Nanodispersions of beta-carotene: effects on antioxidant enzymes and cytotoxic properties
Food and Function, 9, 3698-3706, 2018

Madureira J.,Barros L.,Melo R.,Cabo Verde S.,Ferreira I.,Margaça F.
Degradation of phenolic acids by gamma radiation as model compounds of cork wastewaters
Chemical Engineering Journal, 341, 227-237, 2018

Magalhães D.,Castro I.,Lopes-Rodrigues V.,Pereira J.,Barros L.,Ferreira I.,Xavier C.,Vasconcelos M.
Melissa officinalis L. ethanolic extract inhibits the growth of a lung cancer cell line by interfering with the cell cycle and inducing apoptosis
Food and Function, 9, 3134-3142, 2018

Bouzgarrou C.,Amara K.,Reis F.,Barreira J.,Skhiri F.,Chatti N.,Martins A.,Barros L.,Ferreira I.
Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt
Food and Function, 9, 3166-3172, 2018

Caleja C.,Barros L.,Barreira J.,Ciric A.,Sokovic M.,Calhelha R.,Beatriz M.,Oliveira P.,Ferreira I.
Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes
Food Chemistry, 250, 67-74, 2018

Rodrigues M.,Ferreira I.,Afonso S.,Arrobas M.
Sufficiency ranges for lemon balm and nutrient removals in aboveground phytomass
Journal of Plant Nutrition, 41, 996-1008, 2018

Vieira V.,Prieto M.,Barros L.,Coutinho J.,Ferreira I.,Ferreira O.
Enhanced extraction of phenolic compounds using choline chloride based deep eutectic solvents from Juglans regia L.
Industrial Crops and Products, 115, 261-271, 2018

Petropoulos S.,Fernandes Â.,Barros L.,Ciric A.,Sokovic M.,Ferreira I.
Antimicrobial and antioxidant properties of various Greek garlic genotypes
Food Chemistry, 245, 7-12, 2018

Francisco C.,Heleno S.,Fernandes I.,Barreira J.,Calhelha R.,Barros L.,Gonçalves O.,Ferreira I.,Barreiro M.
Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid
Food Chemistry, 245, 845-853, 2018

Finimundy T.,Barros L.,Calhelha R.,Alves M.,Prieto M.,Abreu R.,Dillon A.,Henriques J.,Roesch-Ely M.,Ferreira I.
Multifunctions of Pleurotus sajor-caju (Fr.) Singer: A highly nutritious food and a source for bioactive compounds
Food Chemistry, 245, 150-158, 2018

Ferreira I.,Rodrigues M.,Moutinho-Pereira J.,Correia C.,Arrobas M.
Olive tree response to applied phosphorus in field and pot experiments
Scientia Horticulturae, 234, 236-244, 2018

Corrêa R.,Peralta R.,Haminiuk C.,Maciel G.,Bracht A.,Ferreira I.
New phytochemicals as potential human anti-aging compounds: Reality, promise, and challenges
Critical Reviews in Food Science and Nutrition, 58, 942-957, 2018

Petropoulos S.,Pereira C.,Tzortzakis N.,Barros L.,Ferreira I.
Nutritional value and bioactive compounds characterization of plant parts from cynara cardunculus L. (asteraceae) cultivated in central Greece
Frontiers in Plant Science, 9, , 2018

Petropoulos S.,Karkanis A.,Martins N.,Ferreira I.
Halophytic herbs of the Mediterranean basin: An alternative approach to health
Food and Chemical Toxicology, 114, 155-169, 2018

Petropoulos S.,Karkanis A.,Martins N.,Ferreira I.
Edible halophytes of the Mediterranean basin: Potential candidates for novel food products
Trends in Food Science and Technology, 74, 69-84, 2018

Graça V.,Dias M.,Barros L.,Calhelha R.,Santos P.,Ferreira I.
Fractionation of the more active extracts of: Geranium molle L.: A relationship between their phenolic profile and biological activity
Food and Function, 9, 2032-2042, 2018

De Almeida Gonçalves G.,De Sá-Nakanishi A.,Comar J.,Bracht L.,Dias M.,Barros L.,Peralta R.,Ferreira I.,Bracht A.
Water soluble compounds of: Rosmarinus officinalis L. improve the oxidative and inflammatory states of rats with adjuvant-induced arthritis
Food and Function, 9, 2328-2340, 2018

Barroso M.,Martins N.,Barros L.,Antonio A.,Rodrigues M.,Sousa M.,Santos-Buelga C.,Ferreira I.
Assessment of the nitrogen fertilization effect on bioactive compounds of frozen fresh and dried samples of Stevia rebaudiana Bertoni
Food Chemistry, 243, 208-213, 2018

Afonso S.,Arrobas M.,Ferreira I.,Rodrigues M.
Leaf nutrient concentration standards for lemon verbena (Aloysia citrodora Paláu) obtained from field and pot fertilization experiments
Journal of Applied Research on Medicinal and Aromatic Plants, 8, 33-40, 2018

Petropoulos S.,Fernandes Â.,Barros L.,Ferreira I.
Chemical composition, nutritional value and antioxidant properties of Mediterranean okra genotypes in relation to harvest stage
Food Chemistry, 242, 466-474, 2018

Petrova K.,Barros M.,Calhelha R.,Soković M.,Ferreira I.
Antimicrobial and cytotoxic activities of short carbon chain unsaturated sucrose esters
Medicinal Chemistry Research, 27, 980-988, 2018

Corrêa R.,Barros L.,Fernandes Â.,Sokovic M.,Bracht A.,Peralta R.,Ferreira I.
A natural food ingredient based on ergosterol: Optimization of the extraction from: Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts
Food and Function, 9, 1465-1474, 2018

Pires T.,Dias M.,Barros L.,Calhelha R.,Alves M.,Oliveira M.,Santos-Buelga C.,Ferreira I.
Edible flowers as sources of phenolic compounds with bioactive potential
Food Research International, 105, 580-588, 2018

De Freitas T.,Santos C.,da Silva M.,Shirai M.,Dias M.,Barros L.,Barreiro M.,Ferreira I.,Gonçalves O.,Leimann F.
Antioxidants extraction from Pinhão (Araucaria angustifolia (Bertol.) Kuntze) coats and application to zein films
Food Packaging and Shelf Life, 15, 28-34, 2018

Adouni K.,Chahdoura H.,Mosbah H.,Santos-Buelga C.,González-Paramás A.,Ciudad-Mulero M.,Fernandes Â.,Calhelha R.,Morales P.,Flamini G.,Ferreira I.,Achour L.
Revalorization of wild: Asparagus stipularis Forssk. as a traditional vegetable with nutritional and functional properties
Food and Function, 9, 1578-1586, 2018

Ribeiro A.,Abreu R.,Dias M.,Barreiro M.,Ferreira I.
Antiangiogenic compounds: well-established drugs versus emerging natural molecules
Cancer Letters, 415, 86-105, 2018

Karkanis A.,Martins N.,Petropoulos S.,Ferreira I.
Phytochemical composition, health effects, and crop management of liquorice (Glycyrrhiza glabra L.): Α medicinal plant
Food Reviews International, 34, 182-203, 2018

Pinela J.,Prieto M.,Barros L.,Carvalho A.,Oliveira M.,Saraiva J.,Ferreira I.
Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization
Separation and Purification Technology, 192, 501-512, 2018

Smiljkovic M.,Matsoukas M.,Kritsi E.,Zelenko U.,Grdadolnik S.,Calhelha R.,Ferreira I.,Sankovic-Babic S.,Glamoclija J.,Fotopoulou T.,Koufaki M.,Zoumpoulakis P.,Sokovic M.
Nitrate Esters of Heteroaromatic Compounds as Candida albicans CYP51 Enzyme Inhibitors
ChemMedChem, 13, 251-258, 2018

Pereira E.,Antonio A.,Barreira J.,Santos-Buelga C.,Barros L.,Ferreira I.
How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L.
Food Chemistry, 240, 253-258, 2018

Gomes F.,Martins N.,Barros L.,Rodrigues M.,Oliveira M.,Henriques M.,Ferreira I.
Plant phenolic extracts as an effective strategy to control Staphylococcus aureus, the dairy industry pathogen
Industrial Crops and Products, 112, 515-520, 2018

Takwa S.,Caleja C.,Barreira J.,Soković M.,Achour L.,Barros L.,Ferreira I.
Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread
LWT - Food Science and Technology, 88, 47-55, 2018

Pires T.,Dias M.,Barros L.,Alves M.,Oliveira M.,Santos-Buelga C.,Ferreira I.
Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe)
Food Chemistry, 240, 701-706, 2018

Ciudad-Mulero M.,Barros L.,Fernandes Â.,Berrios J.,Cámara M.,Morales P.,Fernández-Ruiz V.,Ferreira I.
Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours
Food and Function, 9, 819-829, 2018

Rached W.,Zeghada F.,Bennaceur M.,Barros L.,Calhelha R.,Heleno S.,Alves M.,Carvalho A.,Marouf A.,Ferreira I.
Phytochemical analysis and assessment of antioxidant, antimicrobial, anti-inflammatory and cytotoxic properties of Tetraclinis articulata (Vahl) Masters leaves
Industrial Crops and Products, 112, 460-466, 2018

Finimundy T.,Abreu R.,Bonetto N.,Scariot F.,Dillon A.,Echeverrigaray S.,Barros L.,Ferreira I.,Henriques J.,Roesch-Ely M.
Apoptosis induction by Pleurotus sajor-caju (Fr.) Singer extracts on colorectal cancer cell lines
Food and Chemical Toxicology, 112, 383-392, 2018

Petropoulos S.,Fernandes Â.,Karkanis A.,Antoniadis V.,Barros L.,Ferreira I.
Nutrient solution composition and growing season affect yield and chemical composition of Cichorium spinosum plants
Scientia Horticulturae, 231, 97-107, 2018

Petropoulos S.A.,Fernandes Â.,Antoniadis V.,Ntatsi G.,Barros L.,Ferreira I.C.F.R.
Chemical composition and antioxidant activity of Cichorium spinosum L. leaves in relation to developmental stage
Food Chemistry, 239, 946-952, 2018

Barreira J.C.M.,Ferreira I.C.F.R.
Artificial antioxidants
Encyclopedia of Food Chemistry, 283-290, 2018

Ferreira I.,Antonio A.,Verde S.
Food Chemistry, Function and Analysis, 2018-January, viii-ix, 2018

Pinela J.,Antonio A.,Ferreira I.
Methods Combined with Irradiation for Food Preservation
Food Chemistry, Function and Analysis, 2018-January, 237-279, 2018

Antonio A.,Cabo Verde S.,Ferreira I.
Food Chemistry, Function and Analysis, 2018-January, 1-4, 2018

Barreira J.,Antonio A.,Ferreira I.
Chemical Methods
Food Chemistry, Function and Analysis, 2018-January, 301-313, 2018

Carocho M.,Morales P.,Ferreira I.
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives
Trends in Food Science and Technology, 71, 107-120, 2018

Carocho M.,Ferreira I.,Morales P.,Sokovi M.
Antioxidants and prooxidants: Effects on health and aging
Oxidative Medicine and Cellular Longevity, 2018, , 2018

Fernandes A.,Pereira C.,Antonio A.,Ferreira I.
Food Irradiation Chemistry
Food Chemistry, Function and Analysis, 2018-January, 210-236, 2018

Rodrigues M.,Lopes J.,Ferreira I.,Arrobas M.
Olive tree response to the severity of pruning
Turkish Journal of Agriculture and Forestry, 42, 103-113, 2018

Petropoulos S.,Fernandes Â.,Barros L.,Ferreira I.
A comparison of the phenolic profile and antioxidant activity of different Cichorium spinosum L. ecotypes
Journal of the Science of Food and Agriculture, 98, 183-189, 2018

Rashed K.,Ćirič A.,Glamočlija J.,Calhelha R.,Ferreira I.,Soković M.
Identification of the bioactive constituents and the antibacterial, antifungal and cytotoxic activities of different fractions from Cestrum nocturnum L.
Jordan Journal of Biological Sciences, 11, 273-279, 2018

Petropoulos S.A.,Fernandes Â.,Ntatsi G.,Petrotos K.,Barros L.,Ferreira I.C.F.R.
Nutritional value, chemical characterization and bulb morphology of Greek Garlic landraces
Molecules, 23, , 2018

Oludemi T.,Barros L.,Prieto M.,Heleno S.,Barreiro M.,Ferreira I.
Extraction of triterpenoids and phenolic compounds from: Ganoderma lucidum: Optimization study using the response surface methodology
Food and Function, 9, 209-226, 2018

Fernandes Â.,Barreira J.,Barros L.,Mendonça Á.,Ferreira I.,Ruivo de Sousa F.
Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods
LWT - Food Science and Technology, 87, 33-39, 2018