Publicações Científicas

Mushrooms bio-residues valorisation: optimisation of ergosterol extraction using response surface methodology.

Silva A.R., Oludemi T., Costa C., Barros J., Ferreira I., Prieto J.N.M.A., Gandara J.S., Barros L., Ferreira I.C.F.R.

Food and Bioproducts Processing, 122, 183-192, 2020.

Life cycle energy and carbon emissions of ergosterol from mushroom residues

Monteiro H., Moura B., Iten M., Mata T. M., Martins A. A.

Energy Reports, 2020.

Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents.

Roriz C.L., Heleno S.A., Carocho M., Rodrigues P., Pinela J., Dias M. I., Fernandes I.P., Barreiro M.F., Morales P., Barros L., Ferreira I.C.F.R.

Food Chemistry, 329, 2020.

Optimization of ergosterol extraction from Pleurotus mushrooms using responde surface methodology.

Taofiq O., Silva A. R. S., Costa C., Ferreira I., Nunes J., Prieto M. A., Gandara J. S., Barros L., Ferreira I. C. F. R.

Food & Function, 2020.

Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products.

Backes E., LEICHTWEIS M. G., Pereira C., Carocho M., Barreira J. C. M., Genena A. K., Baraldi I. J., Barreiro M. F., Barros L., Ferreira I. C. F. R.

Food Chemistry, 333, 2020.

Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents.

Roriz C. L., Heleno S. A., Carocho M., Rodrigues P., Pinela J., Dias M. I., Fernandes I. P., Barreiro M. F., Morales P., Barros L., Ferreira I. C. F. R. 

Food Chemistry, 329, 2020.

Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens.

Fernandes F., Pereira E., Prieto M. A., Calhelha R. C., Ciric A., Sokovic M., Simal-Gandara J., Barros L., Ferreira I. C. F. R.

Molecules, 686, 2019.

Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits

Chahdoura H., Barreia J. C. M., Barros L., Dias M. I., Calhelha R. C., Flamini G., Sokovic M., Achour L., Ferreira I. C. F. R.

LWT, 105, 57-65, 2019.

Optimization of heat and ultrasound assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants

Pinela J., Prieto M. A., Pereira E., Jabeur I., Barreiro M. F., Barros L., Ferreira I. C. F. R.

Food Chemistry, 275, 299-308,2019.

Incorporation of natural colorants obtained from edible flowers in yogurts

Pires T. C. S. P., Dias M. I., Barros L., Barreira J. C. M., Buelga C.M., Ferreira I. C. F. R.

LWT, 97, 668-675, 2018.

Nanodispersions of beta-carotene: effects on antioxidant enzymes and cytotoxic properties 

Rocha F., Sugahara L. Y., Leimann F. V., Oliveira S. M., Brum E. S., Calhelha R. C., Barreiro M. F., Ferreira I. C. F. R., Ineu R. P., Gonçalves O. H.

Food&Function, 9, 3698, 2018.

Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques 

Backes E., Pereira C., Barros L., Prieto M.A., Genena A. K., Barreiro M. F., Ferreira I. C. F. R.

Food Chemistry, 261, 224-232, 2018.

Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt

Bouzgarrou C., Amara K., Reis F. S., Barreira J. C. M., Skhiri F., Chatti N., Martins A., Barros L. Ferreira I. C. F. R.

Food&Function, 9, 3166-3172, 2018

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Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

López C. J., Caleja C., Prieto M. A., Barreiro M. F., Barros L., Ferreira I. C. F. R.

Food Chemistry, 264, 81-91, 2018 

Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction tecniques>

Backes E., Pereira C., Barros L., Prieto M. A., Genena A. K., Barreiro M. F., Ferreira I. C. F. R.

Food Research Internacional, 113, 197-209, 2018

A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts

Corrêa R., Barros L., Fernandes A., Sokovic M., Bracht A., Peralta R., Ferreira I. 

Food and Function, 9, 1465, 1465-1474, 2018

Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains

Roriz C., Barreira J., Morales P., Barros L., Ferreira I.

LWT, 92, 101-107, 2018

Descodificar os “E”: plataforma online de acesso aberto de aditivos alimentares

Livro de Atas do XIV Encontro de Química dos Alimentos Indústria, Ciência, Formação e Inovação

Aplicação em waffles de um corante natural obtido de frutos de Arbutus unedo L.

López C., Caleja C., Corrêa R., Dias M., Prieto M., Barreiro M. Barros L., Ferreira I.

Livro de Atas do XIV Encontro de Química dos Alimentos Indústria, Ciência, Formação e Inovação

Gomphrena globosa L.: otimização do processo de extração de corantes, avaliação da sua atividade antimicrobiana e incorporação numa matriz alimentar

Roriz C., Barros L., Prieto M., Morales P., Reis F., Barreiro M., Ferreira I.

ivro de Atas do XIV Encontro de Química dos Alimentos Indústria, Ciência, Formação e Inovação

Maximização da extração de antocianinas de Hibiscus sabdariffa por diferentes métodos para obtenção de corantes alimentares.

Pinela, J., Prieto M., Pereira E., Lopes B., Jabeur I., Barreiro M., Barros L., Ferreira I.

Livro de Atas do XIV Encontro de Química dos Alimentos Indústria, Ciência, Formação e Inovação

Ultrasound as a rapid and low-cost extraction procedure to obtain anthocyanin-based colorants from Prunus spinosa L. fruit epicarp: comparative study with conventional heat-based extraction

Leichtweis M., Pereira C., Prieto M., Barreiro M., Baraldi I., Barros L., Ferreira I.

Molecules, 24, 573, 2019

In vitro and in vivo evaluation of enzymatic and antioxidant activity, cytotoxicity and genotoxicity of curcumin-loaded solid dispersions

>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.

Food and Chemical Toxicology, 125, 29-37, 2019

Physicochemical characterization and microbiology of wheat and rye flours

Cardoso R., Fernandes A., Heleno S., Rodrigues P., Gonzaléz-Paramás A., Barros L., Ferreira I.

Food Chemistry, 280, 123-129, 2019

Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: A comparative study>

Cardoso R., Fernandes A., Barreira J., Verde S., Antonio A., Gonzaléz-Paramás A., Barros L., Ferreira I.

Food Chemistry, 278, 760-766, 2019

Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part

Lockwandt L., Pinela J., Roriz C., Pereira C., Abreu R., Calhelha R., Alves M., Barros L., Bredol M., Ferreira I.

Industrial Crops and Products, 128, 496-503, 2019

Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes

López C., Caleja C., Prieto M., Sokovic M., Calhelha R., Barros L., Ferreira I.

Food Chemistry 275, 426-438, 2019

Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants

Pinela J., Prieto M., Pereira E., Jabeur I., Barreiro M., Barros L., Ferreira I.

Food & Chemistry, 275, 309-321, 2019

Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers

Roriz C., Barros L., Prieto M., Ćirić A., Soković M., Morales P., Ferreira I.

Food & Function, 9, 6205-6217, 2018

Incorporation of natural colorants obtained from edible flowers in yogurts

Pires T., Dias M., Barros L., Barreira J., Santos-Buelga C., Ferreira I.

LWT, 97, 668-678, 2018

Nanodispersions of beta-carotene: effects on antioxidant enzymes and cytotoxic properties

Rocha F., Sugahara L., Leimann F., Oliveira S., Brum E., Calhelha R., Barreiro M., Ferreira I., Ineu R., Gonçalves O.

Food & Function, 9, 3698-3706, 2018

Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques

Backes E., Pereira C., Barros L., Prieto M., Genena A., Barreiro M., Ferreira I.

Food Research International, 113, 197-209, 2018

Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt

Bouzgarrou C., Amara K., Reis F., Barreira J., Skhiri F., Chatti N., Martins A., Barros L., Ferreira I.

Food & Function, 9, 3166-3172, 2018

Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. fruits

López C., Caleja C., Pieto M., Barreiro M., Barros L., Ferreira I.

Food Chemistry, 264, 81-91, 2018

Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt)

Almeida H., Barros L., Barreira J., Calhelha R., Heleno S., Sayer C., Miranda C., Leimann F., Barreiro M., Ferreira I.

Food Chemistry, 261, 224-232, 2018

A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts

Corrêa R., Barros L., Fernandes A., Sokovic M., Bracht A., Peralta R., Ferreira I.

Food & Function, 9, 1465-1474, 2018

Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains

Roriz C., Barreira J., Morales P., Barros L., Ferreira I.

LWT, 92, 101-107,2018

UV-irradiated mushrooms as a source of Vitamin D2: a review

Taofiq O., Fernandes A., Barros L., Barreiro M., Ferreiro I.

Trends in Food Science & Technology, 70, 82-94,2017

Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients

Melgar B., Pereira E., Oliveira M., Garcia-Castello E., Rodriguez-Lopez A., Sokovic M., Barros L., Ferreira I.

Food Research International, 101, 259-265, 2017