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pro vyhledávání: '"Ana I. R. N. A. Barros"'
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
Abstract Plants with medicinal properties play an increasingly important role in food and pharmaceutical industries for their functions on disease prevention and treatment. This study characterizes the phenolic composition and antioxidant activity of
Externí odkaz:
https://doaj.org/article/c9e447a7fcbd4a7e8e0c94a2fa116475
Autor:
Raquel Fernandes, Joana Campos, Mónica Serra, Javier Fidalgo, Hugo Almeida, Ana Casas, Duarte Toubarro, Ana I. R. N. A. Barros
Publikováno v:
Pharmaceuticals, Vol 16, Iss 4, p 592 (2023)
Large-scale production of microalgae and their bioactive compounds has steadily increased in response to global demand for natural compounds. Spirulina, in particular, has been used due to its high nutritional value, especially its high protein conte
Externí odkaz:
https://doaj.org/article/ac00cfc0e59d449687c5a352a6d242f7
Autor:
Irene Gouvinhas, Nelson Machado, Carla Sobreira, Raúl Domínguez-Perles, Sónia Gomes, Eduardo Rosa, Ana I. R. N. A. Barros
Publikováno v:
Molecules, Vol 22, Iss 11, p 1986 (2017)
Olive oil displays remarkable organoleptic and nutritional features, which turn it into a foodstuff appreciated by consumers, and a basic component of the Mediterranean diet. Indeed, the noticed benefits of including olive oil in the diet have been a
Externí odkaz:
https://doaj.org/article/134f20f1eada4f1fa8ae937b40a3d133
Autor:
Iva Prgomet, Berta Gonçalves, Raúl Domínguez-Perles, Núria Pascual-Seva, Ana I. R. N. A. Barros
Publikováno v:
Molecules, Vol 22, Iss 10, p 1774 (2017)
Almond is characterized by its high nutritional value; although information reported so far mainly concerns edible kernel. Even though the nutritional and commercial relevance of the almond is restricted to almond meat; to date; increasing attention
Externí odkaz:
https://doaj.org/article/1bd2b6c003fe494b9b37a39b160ff6b1
Autor:
Rita Beltrão, Martins, Irene, Gouvinhas, Maria Cristiana, Nunes, Luís Mendes, Ferreira, José A, Peres, Anabela, Raymundo, Ana I R N A, Barros
Publikováno v:
Current research in food science. 5
Acorn is the fruit of holm oak (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c7aee921d16e5da5d95ac6450b279181
https://pubmed.ncbi.nlm.nih.gov/36419742
https://pubmed.ncbi.nlm.nih.gov/36419742
Autor:
Rita Beltrão Martins, Raquel Garzón, José Alcides Peres, Ana I. R. N. A. Barros, Anabela Raymundo, Cristina M. Rosell
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally gluten free, with many nutritional and technological advantages. The aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09a00b04c8c2c641e9dff4038139623e
https://api.elsevier.com/content/abstract/scopus_id/85127569979
https://api.elsevier.com/content/abstract/scopus_id/85127569979
Autor:
null José Alcides Peres, null Rita Beltrão Martins, null Irene Gouvinhas, null Maria Cristiana Nunes, null Luís Mendes Ferreira, null Anabela Raymundo, null Ana I. R. N. A. Barros
Publikováno v:
Boletim da Sociedade Portuguesa de Química. :30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddd203102670d899619ae8ffbf559ad6
https://doi.org/10.52590/m3.p702.a30002543
https://doi.org/10.52590/m3.p702.a30002543
Akademický článek
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Autor:
Ana I R N A, Barros, Artur M S, Silva
Publikováno v:
Magnetic resonance in chemistry : MRC. 47(10)
2-Styrylchromones, although scarce in nature, constitute a group of oxygen heterocyclic compounds which have shown significant biological activities. New nitro-2-styrylchromones have been synthesised by the Baker-Venkataraman method, and the structur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::473a9229c1dcac230ba33bd990aef703
https://pubmed.ncbi.nlm.nih.gov/19575383
https://pubmed.ncbi.nlm.nih.gov/19575383
Publikováno v:
Chemical Monthly / Monatshefte für Chemie; Jun2007, Vol. 138 Issue 6, p585-594, 10p