TY  - JOUR
AU  - Carocho, Márcio
AU  - Barros, Lillian
AU  - Morales, Patricia
AU  - Petropoulos, Spyridon A.
AU  - Soković, Marina
PY  - 2022
UR  - https://www.frontiersin.org/articles/10.3389/fnut.2022.1077985/full
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5339
PB  - Lausanne: Frontiers Media S.A.
T2  - Frontiers in Nutrition
T1  - Editorial: The chemistry of food in the advent of sustainable diets
VL  - 9
DO  - 10.3389/fnut.2022.1077985
SP  - 1077985
ER  - 

@article{
author = "Carocho, Márcio and Barros, Lillian and Morales, Patricia and Petropoulos, Spyridon A. and Soković, Marina",
year = "2022",
publisher = "Lausanne: Frontiers Media S.A.",
journal = "Frontiers in Nutrition",
title = "Editorial: The chemistry of food in the advent of sustainable diets",
volume = "9",
doi = "10.3389/fnut.2022.1077985",
pages = "1077985"
}

Carocho, M., Barros, L., Morales, P., Petropoulos, S. A.,& Soković, M.. (2022). Editorial: The chemistry of food in the advent of sustainable diets. in Frontiers in Nutrition
Lausanne: Frontiers Media S.A.., 9, 1077985.
https://doi.org/10.3389/fnut.2022.1077985

Carocho M, Barros L, Morales P, Petropoulos SA, Soković M. Editorial: The chemistry of food in the advent of sustainable diets. in Frontiers in Nutrition. 2022;9:1077985.
doi:10.3389/fnut.2022.1077985 .

Carocho, Márcio, Barros, Lillian, Morales, Patricia, Petropoulos, Spyridon A., Soković, Marina, "Editorial: The chemistry of food in the advent of sustainable diets" in Frontiers in Nutrition, 9 (2022):1077985,
https://doi.org/10.3389/fnut.2022.1077985 . .

TY  - JOUR
AU  - Roriz, Custódio Lobo
AU  - Barros, Lillian
AU  - Prieto, M. A.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Morales, Patricia
AU  - Ferreira, Isabel C. F. R.
PY  - 2018
UR  - http://xlink.rsc.org/?DOI=C8FO01829D
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3221
AB  - Although less explored than beetroot (Beta vulgaris L.), the flowers of Gomphrena globosa L. are a very suitable source of betacyanins with strong pigmentation features, together with many other desirable bioactive properties. Thus, the aim of this study was to enhance the antimicrobial and antifungal activities of a pigmented extract obtained from G. globosa flowers by ultrasound assisted extraction (UAE). The procedure was supported with the application of the response surface methodology, a robust optimization technique that allows to study jointly the effects of several variables and responses. To enhance the antimicrobial (Bacillus cereus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium) and antifungal (Aspergillus flavus, Aspergillus niger, Penicillium ochrochloron and Penicillium verrucosum) activities, the responses were evaluated in terms of the concentrations needed to obtain minimum inhibitory (MIC), minimum bactericidal (MBC) and minimum fungicidal (MFC) concentrations. It was found that the optimal UAE conditions were 10.8 min, 410.5 W, 57.8% of ethanol, and 5 g L-1 of the solid-liquid ratio providing the following response values: (1) from the studied species of bacteria, the MIC ranged from ∼0.15 to 0.35 g L-1 and the MBC ranges were ∼0.30 to 0.65 g L-1; and (2) from the studied fungus species, the MIC ranged from ∼0.20 to 0.30 g L-1 and the MFC ranges were ∼0.40 to 0.65 g L-1. The antibacterial activity dose levels were lower than the antifungal ones. In conclusion, the results obtained in this study highlight extracts from G. globosa flowers as natural sources of betacyanins with application as food colorants with important antimicrobial and antifungal activities.
T2  - Food and Function
T1  - Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers.
IS  - 12
VL  - 9
DO  - 10.1039/c8fo01829d
SP  - 6205
EP  - 6217
ER  - 

@article{
author = "Roriz, Custódio Lobo and Barros, Lillian and Prieto, M. A. and Ćirić, Ana and Soković, Marina and Morales, Patricia and Ferreira, Isabel C. F. R.",
year = "2018",
abstract = "Although less explored than beetroot (Beta vulgaris L.), the flowers of Gomphrena globosa L. are a very suitable source of betacyanins with strong pigmentation features, together with many other desirable bioactive properties. Thus, the aim of this study was to enhance the antimicrobial and antifungal activities of a pigmented extract obtained from G. globosa flowers by ultrasound assisted extraction (UAE). The procedure was supported with the application of the response surface methodology, a robust optimization technique that allows to study jointly the effects of several variables and responses. To enhance the antimicrobial (Bacillus cereus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium) and antifungal (Aspergillus flavus, Aspergillus niger, Penicillium ochrochloron and Penicillium verrucosum) activities, the responses were evaluated in terms of the concentrations needed to obtain minimum inhibitory (MIC), minimum bactericidal (MBC) and minimum fungicidal (MFC) concentrations. It was found that the optimal UAE conditions were 10.8 min, 410.5 W, 57.8% of ethanol, and 5 g L-1 of the solid-liquid ratio providing the following response values: (1) from the studied species of bacteria, the MIC ranged from ∼0.15 to 0.35 g L-1 and the MBC ranges were ∼0.30 to 0.65 g L-1; and (2) from the studied fungus species, the MIC ranged from ∼0.20 to 0.30 g L-1 and the MFC ranges were ∼0.40 to 0.65 g L-1. The antibacterial activity dose levels were lower than the antifungal ones. In conclusion, the results obtained in this study highlight extracts from G. globosa flowers as natural sources of betacyanins with application as food colorants with important antimicrobial and antifungal activities.",
journal = "Food and Function",
title = "Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers.",
number = "12",
volume = "9",
doi = "10.1039/c8fo01829d",
pages = "6205-6217"
}

Roriz, C. L., Barros, L., Prieto, M. A., Ćirić, A., Soković, M., Morales, P.,& Ferreira, I. C. F. R.. (2018). Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers.. in Food and Function, 9(12), 6205-6217.
https://doi.org/10.1039/c8fo01829d

Roriz CL, Barros L, Prieto MA, Ćirić A, Soković M, Morales P, Ferreira ICFR. Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers.. in Food and Function. 2018;9(12):6205-6217.
doi:10.1039/c8fo01829d .

Roriz, Custódio Lobo, Barros, Lillian, Prieto, M. A., Ćirić, Ana, Soković, Marina, Morales, Patricia, Ferreira, Isabel C. F. R., "Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers." in Food and Function, 9, no. 12 (2018):6205-6217,
https://doi.org/10.1039/c8fo01829d . .

TY  - CHAP
AU  - Soković, Marina
AU  - Ćirić, Ana
AU  - Glamočlija, Jasmina
AU  - Stojković, Dejan
PY  - 2016
UR  - http://doi.wiley.com/10.1002/9781118944653.ch4
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2629
AB  - Mushrooms are a new and emerging source of potent pharmaceutical products. Medicinal mushrooms have long been used in countries such as China, Japan, Korea, India, and Russia, and now Western countries have also realized the curative properties of mushrooms. Ganoderma lucidum, Lentinus edodes, Trametes versicolor, Schizophyllum commune, Flammulina velutipes, Pleurotus ostreatus, Agaricus bisporus, Aspergillus brasiliensis, Tricholoma matsutake, Auricularia auricula, and Grifola frondosa possess a wide range of bioactivities, e.g. anticancerous, antibacterial, antiviral, antifungal, antidiabetic, and antiinflammatory. These are also used in cardiovascular disorders. Usually, mushrooms are administered orally or intraperitoneally. Mushrooms are also used for the production of dyes. These include Agaricus spp., Coriolopsis spp., Daedalea sterioides, Ganoderma applanatum, G. curtissi, G. spruci, G. resupinacium, Hexagonia hirta, H. tenicis, Laetiporus sulphureus, Lenzites betulina, Lycoperdon imbricatum, Oxiporus corticola, Phaeolus schwenitzi, Polyporus alveolus, P. brumalis, and Schizopora spp. There is a need to screen these mushrooms for their bioactivity and also for dye production. This chapter discusses the therapeutic activity and dye-producing properties of mushrooms.
PB  - John Wiley & Sons, Ltd, Chichester, UK
T2  - Wild Plants, Mushrooms and Nuts
T1  - The Bioactive Properties of Mushrooms
DO  - 10.1002/9781118944653.ch4
SP  - 83
EP  - 122
ER  - 

@inbook{
editor = "Ferreira, Isabel C. F. R., Morales, Patricia, Barros, Lillian",
author = "Soković, Marina and Ćirić, Ana and Glamočlija, Jasmina and Stojković, Dejan",
year = "2016",
abstract = "Mushrooms are a new and emerging source of potent pharmaceutical products. Medicinal mushrooms have long been used in countries such as China, Japan, Korea, India, and Russia, and now Western countries have also realized the curative properties of mushrooms. Ganoderma lucidum, Lentinus edodes, Trametes versicolor, Schizophyllum commune, Flammulina velutipes, Pleurotus ostreatus, Agaricus bisporus, Aspergillus brasiliensis, Tricholoma matsutake, Auricularia auricula, and Grifola frondosa possess a wide range of bioactivities, e.g. anticancerous, antibacterial, antiviral, antifungal, antidiabetic, and antiinflammatory. These are also used in cardiovascular disorders. Usually, mushrooms are administered orally or intraperitoneally. Mushrooms are also used for the production of dyes. These include Agaricus spp., Coriolopsis spp., Daedalea sterioides, Ganoderma applanatum, G. curtissi, G. spruci, G. resupinacium, Hexagonia hirta, H. tenicis, Laetiporus sulphureus, Lenzites betulina, Lycoperdon imbricatum, Oxiporus corticola, Phaeolus schwenitzi, Polyporus alveolus, P. brumalis, and Schizopora spp. There is a need to screen these mushrooms for their bioactivity and also for dye production. This chapter discusses the therapeutic activity and dye-producing properties of mushrooms.",
publisher = "John Wiley & Sons, Ltd, Chichester, UK",
journal = "Wild Plants, Mushrooms and Nuts",
booktitle = "The Bioactive Properties of Mushrooms",
doi = "10.1002/9781118944653.ch4",
pages = "83-122"
}

Ferreira, I. C. F. R., Morales, P., Barros, L., Soković, M., Ćirić, A., Glamočlija, J.,& Stojković, D.. (2016). The Bioactive Properties of Mushrooms. in Wild Plants, Mushrooms and Nuts
John Wiley & Sons, Ltd, Chichester, UK., 83-122.
https://doi.org/10.1002/9781118944653.ch4

Ferreira ICFR, Morales P, Barros L, Soković M, Ćirić A, Glamočlija J, Stojković D. The Bioactive Properties of Mushrooms. in Wild Plants, Mushrooms and Nuts. 2016;:83-122.
doi:10.1002/9781118944653.ch4 .

Ferreira, Isabel C. F. R., Morales, Patricia, Barros, Lillian, Soković, Marina, Ćirić, Ana, Glamočlija, Jasmina, Stojković, Dejan, "The Bioactive Properties of Mushrooms" in Wild Plants, Mushrooms and Nuts (2016):83-122,
https://doi.org/10.1002/9781118944653.ch4 . .

TY  - JOUR
AU  - Carocho, Marcio
AU  - Barros, Lillian
AU  - Barreira, Joao C. M.
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Fernandez-Ruiz, Virginia
AU  - Santos Buelga, Celestino
AU  - Morales, Patricia
AU  - Ferreira, Isabel C. F. R.
PY  - 2016
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2019
AB  - Antitumor, antimicrobial and antioxidant activities of basil were
   studied, along with its characterization in phenolic compounds, organic
   acids and soluble sugars. The results placed basil as a valuable
   candidate for functionalization and conservation of food products,
   maintaining their nutritional properties, while increasing their shelf
   life and potential health effects. The basil leaves were then
   incorporated in ``Serra da Estrela Cheese{''}, either in its dehydrated
   form or as a decoction. The cheeses were then subject to a nutritional
   evaluation, being characterized for their fatty acids, minerals and CIE
   color parameters. To assess the combined effects of plant incorporation
   and storage time, a 2-way ANOVA was used to process the results, further
   analysed through a linear discriminant analysis. Overall, basil leaves
   provided antioxidant activity to the cheeses, reduced the moisture, and
   preserved the unsaturated fatty acids and proteins. Comparing both
   incorporation types, the decoctions had a higher functionalizing and
   conservative effect. (C) 2016 Elsevier Ltd. All rights reserved.
T2  - Food Chemistry
T1  - Basil as functional and preserving ingredient in "Serra da Estrela" cheese
VL  - 207
DO  - 10.1016/j.foodchem.2016.03.085
SP  - 51
EP  - 59
ER  - 

@article{
author = "Carocho, Marcio and Barros, Lillian and Barreira, Joao C. M. and Calhelha, Ricardo C. and Soković, Marina and Fernandez-Ruiz, Virginia and Santos Buelga, Celestino and Morales, Patricia and Ferreira, Isabel C. F. R.",
year = "2016",
abstract = "Antitumor, antimicrobial and antioxidant activities of basil were
   studied, along with its characterization in phenolic compounds, organic
   acids and soluble sugars. The results placed basil as a valuable
   candidate for functionalization and conservation of food products,
   maintaining their nutritional properties, while increasing their shelf
   life and potential health effects. The basil leaves were then
   incorporated in ``Serra da Estrela Cheese{''}, either in its dehydrated
   form or as a decoction. The cheeses were then subject to a nutritional
   evaluation, being characterized for their fatty acids, minerals and CIE
   color parameters. To assess the combined effects of plant incorporation
   and storage time, a 2-way ANOVA was used to process the results, further
   analysed through a linear discriminant analysis. Overall, basil leaves
   provided antioxidant activity to the cheeses, reduced the moisture, and
   preserved the unsaturated fatty acids and proteins. Comparing both
   incorporation types, the decoctions had a higher functionalizing and
   conservative effect. (C) 2016 Elsevier Ltd. All rights reserved.",
journal = "Food Chemistry",
title = "Basil as functional and preserving ingredient in "Serra da Estrela" cheese",
volume = "207",
doi = "10.1016/j.foodchem.2016.03.085",
pages = "51-59"
}

Carocho, M., Barros, L., Barreira, J. C. M., Calhelha, R. C., Soković, M., Fernandez-Ruiz, V., Santos Buelga, C., Morales, P.,& Ferreira, I. C. F. R.. (2016). Basil as functional and preserving ingredient in "Serra da Estrela" cheese. in Food Chemistry, 207, 51-59.
https://doi.org/10.1016/j.foodchem.2016.03.085

Carocho M, Barros L, Barreira JCM, Calhelha RC, Soković M, Fernandez-Ruiz V, Santos Buelga C, Morales P, Ferreira ICFR. Basil as functional and preserving ingredient in "Serra da Estrela" cheese. in Food Chemistry. 2016;207:51-59.
doi:10.1016/j.foodchem.2016.03.085 .

Carocho, Marcio, Barros, Lillian, Barreira, Joao C. M., Calhelha, Ricardo C., Soković, Marina, Fernandez-Ruiz, Virginia, Santos Buelga, Celestino, Morales, Patricia, Ferreira, Isabel C. F. R., "Basil as functional and preserving ingredient in "Serra da Estrela" cheese" in Food Chemistry, 207 (2016):51-59,
https://doi.org/10.1016/j.foodchem.2016.03.085 . .

TY  - JOUR
AU  - Chahdoura, Hassiba
AU  - Barreira, Joao C. M.
AU  - Fernandez-Ruiz, Virginia
AU  - Morales, Patricia
AU  - Calhelha, Ricardo C.
AU  - Flamini, Guido
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Achour, Lotfi
PY  - 2016
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2230
AB  - Opuntia spp. flowers have been traditionally used for medical purposes,
   mostly because of their diversity in bioactive molecules with health
   promoting properties. The proximate, mineral and volatile compound
   profiles, together with the cytotoxic and antimicrobial properties were
   characterized in O. microdasys flowers at different maturity stages,
   revealing several statistically significant differences. O. microdasys
   stood out mainly for its high contents of dietary fiber, potassium and
   camphor, and its high activities against HCT15 cells, Staphylococcus
   aureus, Aspergillus versicolor and Penicillium funiculosum. The
   vegetative stage showed the highest cytotoxic and antifungal activities,
   whilst the full flowering stage was particularly active against
   bacterial species. The complete dataset has been classified by principal
   component analysis, achieving clearly identifiable groups for each
   flowering stage, elucidating also the most distinctive features, and
   comprehensively profiling each of the assayed stages. The results might
   be useful to define the best flowering stage considering practical
   application purposes.
T2  - Food and Function
T1  - Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications
IS  - 3
VL  - 7
DO  - 10.1039/c5fo01536g
SP  - 1458
EP  - 1467
ER  - 

@article{
author = "Chahdoura, Hassiba and Barreira, Joao C. M. and Fernandez-Ruiz, Virginia and Morales, Patricia and Calhelha, Ricardo C. and Flamini, Guido and Soković, Marina and Ferreira, Isabel C. F. R. and Achour, Lotfi",
year = "2016",
abstract = "Opuntia spp. flowers have been traditionally used for medical purposes,
   mostly because of their diversity in bioactive molecules with health
   promoting properties. The proximate, mineral and volatile compound
   profiles, together with the cytotoxic and antimicrobial properties were
   characterized in O. microdasys flowers at different maturity stages,
   revealing several statistically significant differences. O. microdasys
   stood out mainly for its high contents of dietary fiber, potassium and
   camphor, and its high activities against HCT15 cells, Staphylococcus
   aureus, Aspergillus versicolor and Penicillium funiculosum. The
   vegetative stage showed the highest cytotoxic and antifungal activities,
   whilst the full flowering stage was particularly active against
   bacterial species. The complete dataset has been classified by principal
   component analysis, achieving clearly identifiable groups for each
   flowering stage, elucidating also the most distinctive features, and
   comprehensively profiling each of the assayed stages. The results might
   be useful to define the best flowering stage considering practical
   application purposes.",
journal = "Food and Function",
title = "Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications",
number = "3",
volume = "7",
doi = "10.1039/c5fo01536g",
pages = "1458-1467"
}

Chahdoura, H., Barreira, J. C. M., Fernandez-Ruiz, V., Morales, P., Calhelha, R. C., Flamini, G., Soković, M., Ferreira, I. C. F. R.,& Achour, L.. (2016). Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications. in Food and Function, 7(3), 1458-1467.
https://doi.org/10.1039/c5fo01536g

Chahdoura H, Barreira JCM, Fernandez-Ruiz V, Morales P, Calhelha RC, Flamini G, Soković M, Ferreira ICFR, Achour L. Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications. in Food and Function. 2016;7(3):1458-1467.
doi:10.1039/c5fo01536g .

Chahdoura, Hassiba, Barreira, Joao C. M., Fernandez-Ruiz, Virginia, Morales, Patricia, Calhelha, Ricardo C., Flamini, Guido, Soković, Marina, Ferreira, Isabel C. F. R., Achour, Lotfi, "Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications" in Food and Function, 7, no. 3 (2016):1458-1467,
https://doi.org/10.1039/c5fo01536g . .

TY  - JOUR
AU  - Heleno, Sandrina A.
AU  - Barros, Lillian
AU  - Martins, Anabela
AU  - Morales, Patricia
AU  - Fernandez-Ruiz, Virginia
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2360
AB  - Wild mushrooms are important sources of nutrients and bioactive
   compounds, namely phenolic acids. After their ingestion, bioactive
   molecules have to be released from the matrix to be absorbed by the
   organism. In the present work, two wild edible mushrooms (Volvopluteus
   gloiocephalus and Clitocybe subconnexa) were studied for their
   nutritional value, detailed chemical composition and antimicrobial
   activity. Bioaccessibility studies were also performed using the in
   vitro digestion of the crude powder, phenolic extracts and individual
   phenolic acids identified in the samples. The studied species proved to
   be rich sources of nutrients, minerals and bioactive molecules such as
   phenolic acids. The in vitro digestion conducted to a decrease in
   antibacterial activity, but not in antifungal and demelanizing
   properties. Nevertheless, in most of the cases, the analyzed samples
   presented higher antibacterial and antifungal activities than the
   standards. The bioactive molecules (phenolic acids) were found in higher
   concentrations in the phenolic extracts before in vitro digestion, which
   is agreement with the highest antibacterial activity revealed by these
   extracts. It should be highlighted that the phenolic acids were still
   bioavailable after digestion. (C) 2015 Elsevier Ltd. All rights
   reserved.
T2  - Lwt-Food Science and Technology
T1  - Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms
IS  - 2
VL  - 63
DO  - 10.1016/j.lwt.2015.04.028
SP  - 799
EP  - 806
ER  - 

@article{
author = "Heleno, Sandrina A. and Barros, Lillian and Martins, Anabela and Morales, Patricia and Fernandez-Ruiz, Virginia and Glamočlija, Jasmina and Soković, Marina and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "Wild mushrooms are important sources of nutrients and bioactive
   compounds, namely phenolic acids. After their ingestion, bioactive
   molecules have to be released from the matrix to be absorbed by the
   organism. In the present work, two wild edible mushrooms (Volvopluteus
   gloiocephalus and Clitocybe subconnexa) were studied for their
   nutritional value, detailed chemical composition and antimicrobial
   activity. Bioaccessibility studies were also performed using the in
   vitro digestion of the crude powder, phenolic extracts and individual
   phenolic acids identified in the samples. The studied species proved to
   be rich sources of nutrients, minerals and bioactive molecules such as
   phenolic acids. The in vitro digestion conducted to a decrease in
   antibacterial activity, but not in antifungal and demelanizing
   properties. Nevertheless, in most of the cases, the analyzed samples
   presented higher antibacterial and antifungal activities than the
   standards. The bioactive molecules (phenolic acids) were found in higher
   concentrations in the phenolic extracts before in vitro digestion, which
   is agreement with the highest antibacterial activity revealed by these
   extracts. It should be highlighted that the phenolic acids were still
   bioavailable after digestion. (C) 2015 Elsevier Ltd. All rights
   reserved.",
journal = "Lwt-Food Science and Technology",
title = "Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms",
number = "2",
volume = "63",
doi = "10.1016/j.lwt.2015.04.028",
pages = "799-806"
}

Heleno, S. A., Barros, L., Martins, A., Morales, P., Fernandez-Ruiz, V., Glamočlija, J., Soković, M.,& Ferreira, I. C. F. R.. (2015). Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms. in Lwt-Food Science and Technology, 63(2), 799-806.
https://doi.org/10.1016/j.lwt.2015.04.028

Heleno SA, Barros L, Martins A, Morales P, Fernandez-Ruiz V, Glamočlija J, Soković M, Ferreira ICFR. Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms. in Lwt-Food Science and Technology. 2015;63(2):799-806.
doi:10.1016/j.lwt.2015.04.028 .

Heleno, Sandrina A., Barros, Lillian, Martins, Anabela, Morales, Patricia, Fernandez-Ruiz, Virginia, Glamočlija, Jasmina, Soković, Marina, Ferreira, Isabel C. F. R., "Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms" in Lwt-Food Science and Technology, 63, no. 2 (2015):799-806,
https://doi.org/10.1016/j.lwt.2015.04.028 . .

TY  - JOUR
AU  - Carocho, Marcio
AU  - Barros, Lillian
AU  - Calhelha, Ricardo C.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Santos-Buelga, Celestino
AU  - Morales, Patricia
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2057
AB  - Lemon balm (Melissa officinalis L.) is a member of the Lamiaceae family
   with a long story of human consumption. It has been consumed for
   decades, directly in food and as a decoction or an infusion for its
   medicinal purposes. In this manuscript, a detailed chemical
   characterization of the decoction of this plant is described,
   encompassing antimicrobial, antioxidant and antitumor activities.
   Rosmarinic acid and lithospermic acid A were the most abundant phenolic
   compounds. Quinic acid, fructose, glucose and gamma-tocopherol were the
   most abundant within their groups of molecules. M. officinalis
   decoctions were active against a wide range of microorganisms,
   Pseudomonas aeruginosa and Salmonella typhimurium, and Penicillium
   funiculosum being the most sensitive bacteria and fungi, respectively.
   The growth inhibition of different human tumor cell lines (mainly MCF-7
   and HepG2) was also observed, as also high free radical scavenging
   activity and reducing power. This manuscript highlights some beneficial
   effects of these functional beverages.
T2  - Food & Function
T1  - Melissa officinalis L. decoctions as functional beverages: a bioactive
 approach and chemical characterization
IS  - 7
VL  - 6
DO  - 10.1039/c5fo00309a
SP  - 2240
EP  - 2248
ER  - 

@article{
author = "Carocho, Marcio and Barros, Lillian and Calhelha, Ricardo C. and Ćirić, Ana and Soković, Marina and Santos-Buelga, Celestino and Morales, Patricia and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "Lemon balm (Melissa officinalis L.) is a member of the Lamiaceae family
   with a long story of human consumption. It has been consumed for
   decades, directly in food and as a decoction or an infusion for its
   medicinal purposes. In this manuscript, a detailed chemical
   characterization of the decoction of this plant is described,
   encompassing antimicrobial, antioxidant and antitumor activities.
   Rosmarinic acid and lithospermic acid A were the most abundant phenolic
   compounds. Quinic acid, fructose, glucose and gamma-tocopherol were the
   most abundant within their groups of molecules. M. officinalis
   decoctions were active against a wide range of microorganisms,
   Pseudomonas aeruginosa and Salmonella typhimurium, and Penicillium
   funiculosum being the most sensitive bacteria and fungi, respectively.
   The growth inhibition of different human tumor cell lines (mainly MCF-7
   and HepG2) was also observed, as also high free radical scavenging
   activity and reducing power. This manuscript highlights some beneficial
   effects of these functional beverages.",
journal = "Food & Function",
title = "Melissa officinalis L. decoctions as functional beverages: a bioactive
 approach and chemical characterization",
number = "7",
volume = "6",
doi = "10.1039/c5fo00309a",
pages = "2240-2248"
}

Carocho, M., Barros, L., Calhelha, R. C., Ćirić, A., Soković, M., Santos-Buelga, C., Morales, P.,& Ferreira, I. C. F. R.. (2015). Melissa officinalis L. decoctions as functional beverages: a bioactive
 approach and chemical characterization. in Food & Function, 6(7), 2240-2248.
https://doi.org/10.1039/c5fo00309a

Carocho M, Barros L, Calhelha RC, Ćirić A, Soković M, Santos-Buelga C, Morales P, Ferreira ICFR. Melissa officinalis L. decoctions as functional beverages: a bioactive
 approach and chemical characterization. in Food & Function. 2015;6(7):2240-2248.
doi:10.1039/c5fo00309a .

Carocho, Marcio, Barros, Lillian, Calhelha, Ricardo C., Ćirić, Ana, Soković, Marina, Santos-Buelga, Celestino, Morales, Patricia, Ferreira, Isabel C. F. R., "Melissa officinalis L. decoctions as functional beverages: a bioactive
 approach and chemical characterization" in Food & Function, 6, no. 7 (2015):2240-2248,
https://doi.org/10.1039/c5fo00309a . .

TY  - JOUR
AU  - Reis, Filipa S.
AU  - Stojković, Dejan
AU  - Barros, Lillian
AU  - Glamočlija, Jasmina
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Martins, Anabela
AU  - Vasconcelos, M. Helena
AU  - Morales, Patricia
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2129
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3493
AB  - The present work outlines a detailed chemical characterization of   Suillus granulatus species, besides presenting the antioxidant and   antimicrobial properties of their methanolic extracts. The study was   carried out with samples drawn from Portugal and Serbia in order to   prove that though mushrooms are strongly influenced by the environment   in which they develop, they have a specific chemical profile that can be   typical of their genus/species. The studied species proved to be healthy   foods, low in fat and rich in protein and carbohydrates, with mannitol   and trehalose being the main free sugars detected. They also proved to   be a source of organic and phenolic acids, as well as mono- and   polyunsaturated fatty acids and tocopherols. The Serbian samples   revealed higher antioxidant and antimicrobial potential. Accordingly, we   find that the S. granulatus species can be considered to be a functional   food, since it is a source of nutraceutical and biologically active   compounds.
T2  - Food & Function
T1  - Can Suillus granulatus (L.) Roussel be classified as a functional food?
IS  - 11
VL  - 5
DO  - 10.1039/c4fo00619d
SP  - 2861
EP  - 2869
ER  - 

@article{
author = "Reis, Filipa S. and Stojković, Dejan and Barros, Lillian and Glamočlija, Jasmina and Ćirić, Ana and Soković, Marina and Martins, Anabela and Vasconcelos, M. Helena and Morales, Patricia and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "The present work outlines a detailed chemical characterization of   Suillus granulatus species, besides presenting the antioxidant and   antimicrobial properties of their methanolic extracts. The study was   carried out with samples drawn from Portugal and Serbia in order to   prove that though mushrooms are strongly influenced by the environment   in which they develop, they have a specific chemical profile that can be   typical of their genus/species. The studied species proved to be healthy   foods, low in fat and rich in protein and carbohydrates, with mannitol   and trehalose being the main free sugars detected. They also proved to   be a source of organic and phenolic acids, as well as mono- and   polyunsaturated fatty acids and tocopherols. The Serbian samples   revealed higher antioxidant and antimicrobial potential. Accordingly, we   find that the S. granulatus species can be considered to be a functional   food, since it is a source of nutraceutical and biologically active   compounds.",
journal = "Food & Function",
title = "Can Suillus granulatus (L.) Roussel be classified as a functional food?",
number = "11",
volume = "5",
doi = "10.1039/c4fo00619d",
pages = "2861-2869"
}

Reis, F. S., Stojković, D., Barros, L., Glamočlija, J., Ćirić, A., Soković, M., Martins, A., Vasconcelos, M. H., Morales, P.,& Ferreira, I. C. F. R.. (2014). Can Suillus granulatus (L.) Roussel be classified as a functional food?. in Food & Function, 5(11), 2861-2869.
https://doi.org/10.1039/c4fo00619d

Reis FS, Stojković D, Barros L, Glamočlija J, Ćirić A, Soković M, Martins A, Vasconcelos MH, Morales P, Ferreira ICFR. Can Suillus granulatus (L.) Roussel be classified as a functional food?. in Food & Function. 2014;5(11):2861-2869.
doi:10.1039/c4fo00619d .

Reis, Filipa S., Stojković, Dejan, Barros, Lillian, Glamočlija, Jasmina, Ćirić, Ana, Soković, Marina, Martins, Anabela, Vasconcelos, M. Helena, Morales, Patricia, Ferreira, Isabel C. F. R., "Can Suillus granulatus (L.) Roussel be classified as a functional food?" in Food & Function, 5, no. 11 (2014):2861-2869,
https://doi.org/10.1039/c4fo00619d . .

TY  - JOUR
AU  - Carocho, Marcio
AU  - Calhelha, Ricardo C.
AU  - Queiroz, Maria-Joao R. P.
AU  - Bento, Albino
AU  - Morales, Patricia
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2116
AB  - Chestnut trees are one of the most important crops in the north-eastern
   part of Portugal, representing millions of euros of yearly income. There
   are many ancestral claims of the health benefits of the consumption of
   chestnut flowers in infusions that remain unproven. In this manuscript,
   the antitumor and antimicrobial potential of chestnut flowers from two
   cultivars, Judia and Longal, extracted through infusions and decoctions
   are reported. In terms of antitumor activity, the most sensitive cell
   lines were HepG2 and HCT15 with the cultivar Judia showing higher
   activity for HCT15 and Longal for HepG2, regardless of the extraction
   methods. Regarding the antibacterial activity of the extracts,
   decoctions proved to be more effective with lower minimum inhibition
   concentrations, while infusions were better in terms of antifungal
   activity. The good overall antimicrobial activity could justify the
   inclusion of the flowers in food chain processing to act as a natural
   antimicrobial. Furthermore, the results corroborate some of the
   ancestral claims of the consumption of these flowers. (C) 2014 Elsevier
   B.V. All rights reserved.
T2  - Industrial Crops and Products
T1  - Infusions and decoctions of Castanea sativa flowers as effective
 antitumor and antimicrobial matrices
VL  - 62
DO  - 10.1016/j.indcrop.2014.08.016
SP  - 42
EP  - 46
ER  - 

@article{
author = "Carocho, Marcio and Calhelha, Ricardo C. and Queiroz, Maria-Joao R. P. and Bento, Albino and Morales, Patricia and Soković, Marina and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "Chestnut trees are one of the most important crops in the north-eastern
   part of Portugal, representing millions of euros of yearly income. There
   are many ancestral claims of the health benefits of the consumption of
   chestnut flowers in infusions that remain unproven. In this manuscript,
   the antitumor and antimicrobial potential of chestnut flowers from two
   cultivars, Judia and Longal, extracted through infusions and decoctions
   are reported. In terms of antitumor activity, the most sensitive cell
   lines were HepG2 and HCT15 with the cultivar Judia showing higher
   activity for HCT15 and Longal for HepG2, regardless of the extraction
   methods. Regarding the antibacterial activity of the extracts,
   decoctions proved to be more effective with lower minimum inhibition
   concentrations, while infusions were better in terms of antifungal
   activity. The good overall antimicrobial activity could justify the
   inclusion of the flowers in food chain processing to act as a natural
   antimicrobial. Furthermore, the results corroborate some of the
   ancestral claims of the consumption of these flowers. (C) 2014 Elsevier
   B.V. All rights reserved.",
journal = "Industrial Crops and Products",
title = "Infusions and decoctions of Castanea sativa flowers as effective
 antitumor and antimicrobial matrices",
volume = "62",
doi = "10.1016/j.indcrop.2014.08.016",
pages = "42-46"
}

Carocho, M., Calhelha, R. C., Queiroz, M. R. P., Bento, A., Morales, P., Soković, M.,& Ferreira, I. C. F. R.. (2014). Infusions and decoctions of Castanea sativa flowers as effective
 antitumor and antimicrobial matrices. in Industrial Crops and Products, 62, 42-46.
https://doi.org/10.1016/j.indcrop.2014.08.016

Carocho M, Calhelha RC, Queiroz MRP, Bento A, Morales P, Soković M, Ferreira ICFR. Infusions and decoctions of Castanea sativa flowers as effective
 antitumor and antimicrobial matrices. in Industrial Crops and Products. 2014;62:42-46.
doi:10.1016/j.indcrop.2014.08.016 .

Carocho, Marcio, Calhelha, Ricardo C., Queiroz, Maria-Joao R. P., Bento, Albino, Morales, Patricia, Soković, Marina, Ferreira, Isabel C. F. R., "Infusions and decoctions of Castanea sativa flowers as effective
 antitumor and antimicrobial matrices" in Industrial Crops and Products, 62 (2014):42-46,
https://doi.org/10.1016/j.indcrop.2014.08.016 . .

TY  - JOUR
AU  - Carocho, Marcio
AU  - Calhelha, Ricardo C.
AU  - Queiroz, Maria-Joao R. P.
AU  - Bento, Albino
AU  - Morales, Patricia
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2116
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3516
AB  - Chestnut trees are one of the most important crops in the north-eastern   part of Portugal, representing millions of euros of yearly income. There   are many ancestral claims of the health benefits of the consumption of   chestnut flowers in infusions that remain unproven. In this manuscript,   the antitumor and antimicrobial potential of chestnut flowers from two   cultivars, Judia and Longal, extracted through infusions and decoctions   are reported. In terms of antitumor activity, the most sensitive cell   lines were HepG2 and HCT15 with the cultivar Judia showing higher   activity for HCT15 and Longal for HepG2, regardless of the extraction   methods. Regarding the antibacterial activity of the extracts,   decoctions proved to be more effective with lower minimum inhibition   concentrations, while infusions were better in terms of antifungal   activity. The good overall antimicrobial activity could justify the   inclusion of the flowers in food chain processing to act as a natural   antimicrobial. Furthermore, the results corroborate some of the   ancestral claims of the consumption of these flowers. (C) 2014 Elsevier   B.V. All rights reserved.
T2  - Industrial Crops and Products
T1  - Infusions and decoctions of Castanea sativa flowers as effective antitumor and antimicrobial matrices
VL  - 62
DO  - 10.1016/j.indcrop.2014.08.016
SP  - 42
EP  - 46
ER  - 

@article{
author = "Carocho, Marcio and Calhelha, Ricardo C. and Queiroz, Maria-Joao R. P. and Bento, Albino and Morales, Patricia and Soković, Marina and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "Chestnut trees are one of the most important crops in the north-eastern   part of Portugal, representing millions of euros of yearly income. There   are many ancestral claims of the health benefits of the consumption of   chestnut flowers in infusions that remain unproven. In this manuscript,   the antitumor and antimicrobial potential of chestnut flowers from two   cultivars, Judia and Longal, extracted through infusions and decoctions   are reported. In terms of antitumor activity, the most sensitive cell   lines were HepG2 and HCT15 with the cultivar Judia showing higher   activity for HCT15 and Longal for HepG2, regardless of the extraction   methods. Regarding the antibacterial activity of the extracts,   decoctions proved to be more effective with lower minimum inhibition   concentrations, while infusions were better in terms of antifungal   activity. The good overall antimicrobial activity could justify the   inclusion of the flowers in food chain processing to act as a natural   antimicrobial. Furthermore, the results corroborate some of the   ancestral claims of the consumption of these flowers. (C) 2014 Elsevier   B.V. All rights reserved.",
journal = "Industrial Crops and Products",
title = "Infusions and decoctions of Castanea sativa flowers as effective antitumor and antimicrobial matrices",
volume = "62",
doi = "10.1016/j.indcrop.2014.08.016",
pages = "42-46"
}

Carocho, M., Calhelha, R. C., Queiroz, M. R. P., Bento, A., Morales, P., Soković, M.,& Ferreira, I. C. F. R.. (2014). Infusions and decoctions of Castanea sativa flowers as effective antitumor and antimicrobial matrices. in Industrial Crops and Products, 62, 42-46.
https://doi.org/10.1016/j.indcrop.2014.08.016

Carocho M, Calhelha RC, Queiroz MRP, Bento A, Morales P, Soković M, Ferreira ICFR. Infusions and decoctions of Castanea sativa flowers as effective antitumor and antimicrobial matrices. in Industrial Crops and Products. 2014;62:42-46.
doi:10.1016/j.indcrop.2014.08.016 .

Carocho, Marcio, Calhelha, Ricardo C., Queiroz, Maria-Joao R. P., Bento, Albino, Morales, Patricia, Soković, Marina, Ferreira, Isabel C. F. R., "Infusions and decoctions of Castanea sativa flowers as effective antitumor and antimicrobial matrices" in Industrial Crops and Products, 62 (2014):42-46,
https://doi.org/10.1016/j.indcrop.2014.08.016 . .

TY  - JOUR
AU  - Reis, Filipa S.
AU  - Stojković, Dejan
AU  - Barros, Lillian
AU  - Glamočlija, Jasmina
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Martins, Anabela
AU  - Vasconcelos, M. Helena
AU  - Morales, Patricia
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2129
AB  - The present work outlines a detailed chemical characterization of
   Suillus granulatus species, besides presenting the antioxidant and
   antimicrobial properties of their methanolic extracts. The study was
   carried out with samples drawn from Portugal and Serbia in order to
   prove that though mushrooms are strongly influenced by the environment
   in which they develop, they have a specific chemical profile that can be
   typical of their genus/species. The studied species proved to be healthy
   foods, low in fat and rich in protein and carbohydrates, with mannitol
   and trehalose being the main free sugars detected. They also proved to
   be a source of organic and phenolic acids, as well as mono- and
   polyunsaturated fatty acids and tocopherols. The Serbian samples
   revealed higher antioxidant and antimicrobial potential. Accordingly, we
   find that the S. granulatus species can be considered to be a functional
   food, since it is a source of nutraceutical and biologically active
   compounds.
T2  - Food & Function
T1  - Can Suillus granulatus (L.) Roussel be classified as a functional food?
IS  - 11
VL  - 5
DO  - 10.1039/c4fo00619d
SP  - 2861
EP  - 2869
ER  - 

@article{
author = "Reis, Filipa S. and Stojković, Dejan and Barros, Lillian and Glamočlija, Jasmina and Ćirić, Ana and Soković, Marina and Martins, Anabela and Vasconcelos, M. Helena and Morales, Patricia and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "The present work outlines a detailed chemical characterization of
   Suillus granulatus species, besides presenting the antioxidant and
   antimicrobial properties of their methanolic extracts. The study was
   carried out with samples drawn from Portugal and Serbia in order to
   prove that though mushrooms are strongly influenced by the environment
   in which they develop, they have a specific chemical profile that can be
   typical of their genus/species. The studied species proved to be healthy
   foods, low in fat and rich in protein and carbohydrates, with mannitol
   and trehalose being the main free sugars detected. They also proved to
   be a source of organic and phenolic acids, as well as mono- and
   polyunsaturated fatty acids and tocopherols. The Serbian samples
   revealed higher antioxidant and antimicrobial potential. Accordingly, we
   find that the S. granulatus species can be considered to be a functional
   food, since it is a source of nutraceutical and biologically active
   compounds.",
journal = "Food & Function",
title = "Can Suillus granulatus (L.) Roussel be classified as a functional food?",
number = "11",
volume = "5",
doi = "10.1039/c4fo00619d",
pages = "2861-2869"
}

Reis, F. S., Stojković, D., Barros, L., Glamočlija, J., Ćirić, A., Soković, M., Martins, A., Vasconcelos, M. H., Morales, P.,& Ferreira, I. C. F. R.. (2014). Can Suillus granulatus (L.) Roussel be classified as a functional food?. in Food & Function, 5(11), 2861-2869.
https://doi.org/10.1039/c4fo00619d

Reis FS, Stojković D, Barros L, Glamočlija J, Ćirić A, Soković M, Martins A, Vasconcelos MH, Morales P, Ferreira ICFR. Can Suillus granulatus (L.) Roussel be classified as a functional food?. in Food & Function. 2014;5(11):2861-2869.
doi:10.1039/c4fo00619d .

Reis, Filipa S., Stojković, Dejan, Barros, Lillian, Glamočlija, Jasmina, Ćirić, Ana, Soković, Marina, Martins, Anabela, Vasconcelos, M. Helena, Morales, Patricia, Ferreira, Isabel C. F. R., "Can Suillus granulatus (L.) Roussel be classified as a functional food?" in Food & Function, 5, no. 11 (2014):2861-2869,
https://doi.org/10.1039/c4fo00619d . .