Isabel R. Ferreira-C F R Ferreira
Santa Apolonia, 5300253, Portugal
Last Updated: 09/26/2026
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Found 213 publications
Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds.
Journal: Food research international (Ottawa, Ont.)
Published: May 09, 2020
Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts.
Journal: Food & function
Published: March 28, 2020
Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products.
Journal: Food chemistry
Published: February 22, 2020
Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis.
Journal: Food research international (Ottawa, Ont.)
Published: February 10, 2020
Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies.
Journal: Food chemistry
Published: January 16, 2020
Hydroethanolic extract of Juglans regia L. green husks: A source of bioactive phytochemicals.
Journal: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
Published: January 04, 2020
Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product.
Journal: Food chemistry
Published: December 19, 2019
Last Updated: 09/26/2026