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Beatriz Oliveira
Beatriz Oliveira
Universidade do Porto Fauldade de Farmácia
Verified email at ff.up.pt
Title
Cited by
Cited by
Year
FIA evaluation of nitrite and nitrate contents of liver pâtés
O Pinho, IM Ferreira, MBPP Oliveira, MA Ferreira
Food chemistry 62 (3), 359-362, 1998
34031998
Liquorice (Glycyrrhiza glabra): A phytochemical and pharmacological review
G Pastorino, L Cornara, S Soares, F Rodrigues, MBPP Oliveira
Phytotherapy research 32 (12), 2323-2339, 2018
7212018
Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit
JCM Barreira, ICFR Ferreira, MBPP Oliveira, JA Pereira
Food chemistry 107 (3), 1106-1113, 2008
6432008
Phenolic compounds: Current industrial applications, limitations and future challenges
BR Albuquerque, SA Heleno, MBPP Oliveira, L Barros, ICFR Ferreira
Food & function 12 (1), 14-29, 2021
5582021
Food authentication by PCR-based methods
I Mafra, IM Ferreira, MBPP Oliveira
European Food Research and Technology 227, 649-665, 2008
5112008
Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin
AF Vinha, F Ferreres, BM Silva, P Valentao, A Gonçalves, JA Pereira, ...
Food chemistry 89 (4), 561-568, 2005
4932005
Determination of Sterol and Fatty Acid Compositions, Oxidative Stability, and Nutritional Value of Six Walnut (Juglans regia L.) Cultivars Grown in Portugal
JS Amaral, S Casal, JA Pereira, RM Seabra, BPP Oliveira
Journal of agricultural and food chemistry 51 (26), 7698-7702, 2003
4922003
Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal
L Barros, P Baptista, DM Correia, S Casal, B Oliveira, ICFR Ferreira
Food Chemistry 105 (1), 140-145, 2007
4532007
Olive oil stability under deep-frying conditions
S Casal, R Malheiro, A Sendas, BPP Oliveira, JA Pereira
Food and chemical toxicology 48 (10), 2972-2979, 2010
4132010
Mercury, cadmium, lead and arsenic levels in three pelagic fish species from the Atlantic Ocean: intra-and inter-specific variability and human health risks for consumption
C Vieira, S Morais, S Ramos, C Delerue-Matos, M Oliveira
Food and chemical Toxicology 49 (4), 923-932, 2011
3952011
Main benefits and applicability of plant extracts in skin care products
AS Ribeiro, M Estanqueiro, MB Oliveira, JM Sousa Lobo
Cosmetics 2 (2), 48-65, 2015
3922015
A comprehensive review on the main honey authentication issues: Production and origin
S Soares, JS Amaral, MBPP Oliveira, I Mafra
Comprehensive Reviews in Food Science and Food Safety 16 (5), 1072-1100, 2017
3532017
Pulses and food security: Dietary protein, digestibility, bioactive and functional properties
SMF Bessada, JCM Barreira, MBPP Oliveira
Trends in Food Science & Technology 93, 53-68, 2019
3512019
Phenolic profile and antioxidant activity of Coleostephus myconis (L.) Rchb. f.: An underexploited and highly disseminated species
SMF Bessada, JCM Barreira, L Barros, ICFR Ferreira, MBPP Oliveira
Industrial Crops and Products 89, 45-51, 2016
3122016
A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits
C Caleja, L Barros, AL Antonio, MBPP Oliveira, ICFR Ferreira
Food chemistry 216, 342-346, 2017
2922017
Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies
BV da Silva, JCM Barreira, MBPP Oliveira
Trends in Food Science & Technology 50, 144-158, 2016
2852016
Adulteration of dietary supplements by the illegal addition of synthetic drugs: a review
T Rocha, JS Amaral, MBPP Oliveira
Comprehensive reviews in food science and food safety 15 (1), 43-62, 2016
2722016
Olive by-products: Challenge application in cosmetic industry
F Rodrigues, FB Pimentel, MBPP Oliveira
Industrial Crops and Products 70, 116-124, 2015
2682015
Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints
MA Nunes, FB Pimentel, ASG Costa, RC Alves, MBPP Oliveira
Innovative Food Science & Emerging Technologies 35, 139-148, 2016
2432016
Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives
C Caleja, L Barros, AL Antonio, M Carocho, MBPP Oliveira, ICFR Ferreira
Food chemistry 210, 262-268, 2016
2422016
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