TY  - JOUR
AU  - Ben Ayache, Siwar
AU  - Reis, Filipa S.
AU  - Inês Dias, Maria
AU  - Pereira, Carla
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Behija Saafi, Emna
AU  - C. F. R. Ferreira, Isabel
AU  - Barros, Lillian
AU  - Achour, Lotfi
PY  - 2021
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0308814621002673
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4157
AB  - Nowadays, the use of carob (Ceratonia siliqua L.) is reduced to its seeds. In fact, the food additive E410, locust bean gum, is obtained from its endosperm. However, the available information regarding the bioactive potential of carob seeds is limited and, often, with poorly established terminologies, not allowing the reader to know if the studied samples included seedless or seeded samples. So, the present study intended to carry out a chemical characterization of carob seeds focused on their bioactive compounds and test their bioactive properties. Carob seeds proved to be a source of tocopherols and organic acids, including phenolic compounds. Its antioxidant potential was demonstrated in vitro, as well as its antimicrobial capacity. This work proves that carob seeds have other functions in addition to those associated with E410. Thus, another potential can be given to the locust bean seed, namely the function of food preservative.
PB  - Elsevier BV
T2  - Food Chemistry
T1  - Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity
VL  - 351
DO  - 10.1016/j.foodchem.2021.129263
SP  - 129263
ER  - 

@article{
author = "Ben Ayache, Siwar and Reis, Filipa S. and Inês Dias, Maria and Pereira, Carla and Glamočlija, Jasmina and Soković, Marina and Behija Saafi, Emna and C. F. R. Ferreira, Isabel and Barros, Lillian and Achour, Lotfi",
year = "2021",
abstract = "Nowadays, the use of carob (Ceratonia siliqua L.) is reduced to its seeds. In fact, the food additive E410, locust bean gum, is obtained from its endosperm. However, the available information regarding the bioactive potential of carob seeds is limited and, often, with poorly established terminologies, not allowing the reader to know if the studied samples included seedless or seeded samples. So, the present study intended to carry out a chemical characterization of carob seeds focused on their bioactive compounds and test their bioactive properties. Carob seeds proved to be a source of tocopherols and organic acids, including phenolic compounds. Its antioxidant potential was demonstrated in vitro, as well as its antimicrobial capacity. This work proves that carob seeds have other functions in addition to those associated with E410. Thus, another potential can be given to the locust bean seed, namely the function of food preservative.",
publisher = "Elsevier BV",
journal = "Food Chemistry",
title = "Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity",
volume = "351",
doi = "10.1016/j.foodchem.2021.129263",
pages = "129263"
}

Ben Ayache, S., Reis, F. S., Inês Dias, M., Pereira, C., Glamočlija, J., Soković, M., Behija Saafi, E., C. F. R. Ferreira, I., Barros, L.,& Achour, L.. (2021). Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity. in Food Chemistry
Elsevier BV., 351, 129263.
https://doi.org/10.1016/j.foodchem.2021.129263

Ben Ayache S, Reis FS, Inês Dias M, Pereira C, Glamočlija J, Soković M, Behija Saafi E, C. F. R. Ferreira I, Barros L, Achour L. Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity. in Food Chemistry. 2021;351:129263.
doi:10.1016/j.foodchem.2021.129263 .

Ben Ayache, Siwar, Reis, Filipa S., Inês Dias, Maria, Pereira, Carla, Glamočlija, Jasmina, Soković, Marina, Behija Saafi, Emna, C. F. R. Ferreira, Isabel, Barros, Lillian, Achour, Lotfi, "Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity" in Food Chemistry, 351 (2021):129263,
https://doi.org/10.1016/j.foodchem.2021.129263 . .

TY  - JOUR
AU  - Bertéli, Míria Benetati Delgado
AU  - Barros, Lillian
AU  - Reis, Filipa S.
AU  - Ferreira, Isabel C. F. R.
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Valle, Juliana Silveira
AU  - Linde, Giani Andrea
AU  - Ruiz, Suelen Pereira
AU  - Colauto, Nelson Barros
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4301
AB  - Lentinus crinitus (L.) Fr. (Basidiomycota: Polyporales) is a wild mushroom with several biotechnological
applications; however, there are few studies on its chemical composition and antimicrobial activity.
Therefore, this study aims to evaluate the chemical composition, cytotoxicity, and antimicrobial activity of
L. crinitus basidiocarp. For that, its nutritional value (AOAC procedures) and its composition in some
hydrophilic and lipophilic compounds (chromatographic techniques) were assessed. Moreover, the
potential hepatotoxic effects were evaluated using a primary cell culture obtained from porcine liver, and
its growth inhibitory capacity was also evaluated against four human tumour cell lines (spectrophotometric
assays). The antimicrobial activity was evaluated by microdilution against eight bacteria and fungi.
The basidiocarp has a high content of carbohydrates and, therefore, a relatively high energetic value. It is
also rich in soluble sugars, β-tocopherol, phenolic acids, mainly p-hydroxybenzoic acid, and organic
acids, mainly malic acid. L. crinitus did not show cytotoxicity in non-tumour cells, but it did not inhibit the
growth of human tumour cell lines either. The basidiocarp has a wide antimicrobial activity, inhibiting the
growth of different species of bacteria and fungi. It showed minimum bactericidal and fungicidal concentration values similar to or lower than those verified by commercial antibiotics or food additives used as preservatives. The antimicrobial activity was more evident against Listeria monocytogenes, Salmonella enterica, and Penicillium ochrochloron, followed by Aspergillus ochraceus and Trichoderma viride, when compared to the controls. The results obtained in this study showed that L. crinitus basidiocarp has great potential to be used by the industry without toxicity risks.
PB  - The Royal Society of Chemistry
T2  - Food & Function
T1  - Antimicrobial activity, chemical composition and cytotoxicity of Lentinus crinitus basidiocarp
DO  - 10.1039/d1fo00656h
ER  - 

@article{
author = "Bertéli, Míria Benetati Delgado and Barros, Lillian and Reis, Filipa S. and Ferreira, Isabel C. F. R. and Glamočlija, Jasmina and Soković, Marina and Valle, Juliana Silveira and Linde, Giani Andrea and Ruiz, Suelen Pereira and Colauto, Nelson Barros",
year = "2021",
abstract = "Lentinus crinitus (L.) Fr. (Basidiomycota: Polyporales) is a wild mushroom with several biotechnological
applications; however, there are few studies on its chemical composition and antimicrobial activity.
Therefore, this study aims to evaluate the chemical composition, cytotoxicity, and antimicrobial activity of
L. crinitus basidiocarp. For that, its nutritional value (AOAC procedures) and its composition in some
hydrophilic and lipophilic compounds (chromatographic techniques) were assessed. Moreover, the
potential hepatotoxic effects were evaluated using a primary cell culture obtained from porcine liver, and
its growth inhibitory capacity was also evaluated against four human tumour cell lines (spectrophotometric
assays). The antimicrobial activity was evaluated by microdilution against eight bacteria and fungi.
The basidiocarp has a high content of carbohydrates and, therefore, a relatively high energetic value. It is
also rich in soluble sugars, β-tocopherol, phenolic acids, mainly p-hydroxybenzoic acid, and organic
acids, mainly malic acid. L. crinitus did not show cytotoxicity in non-tumour cells, but it did not inhibit the
growth of human tumour cell lines either. The basidiocarp has a wide antimicrobial activity, inhibiting the
growth of different species of bacteria and fungi. It showed minimum bactericidal and fungicidal concentration values similar to or lower than those verified by commercial antibiotics or food additives used as preservatives. The antimicrobial activity was more evident against Listeria monocytogenes, Salmonella enterica, and Penicillium ochrochloron, followed by Aspergillus ochraceus and Trichoderma viride, when compared to the controls. The results obtained in this study showed that L. crinitus basidiocarp has great potential to be used by the industry without toxicity risks.",
publisher = "The Royal Society of Chemistry",
journal = "Food & Function",
title = "Antimicrobial activity, chemical composition and cytotoxicity of Lentinus crinitus basidiocarp",
doi = "10.1039/d1fo00656h"
}

Bertéli, M. B. D., Barros, L., Reis, F. S., Ferreira, I. C. F. R., Glamočlija, J., Soković, M., Valle, J. S., Linde, G. A., Ruiz, S. P.,& Colauto, N. B.. (2021). Antimicrobial activity, chemical composition and cytotoxicity of Lentinus crinitus basidiocarp. in Food & Function
The Royal Society of Chemistry..
https://doi.org/10.1039/d1fo00656h

Bertéli MBD, Barros L, Reis FS, Ferreira ICFR, Glamočlija J, Soković M, Valle JS, Linde GA, Ruiz SP, Colauto NB. Antimicrobial activity, chemical composition and cytotoxicity of Lentinus crinitus basidiocarp. in Food & Function. 2021;.
doi:10.1039/d1fo00656h .

Bertéli, Míria Benetati Delgado, Barros, Lillian, Reis, Filipa S., Ferreira, Isabel C. F. R., Glamočlija, Jasmina, Soković, Marina, Valle, Juliana Silveira, Linde, Giani Andrea, Ruiz, Suelen Pereira, Colauto, Nelson Barros, "Antimicrobial activity, chemical composition and cytotoxicity of Lentinus crinitus basidiocarp" in Food & Function (2021),
https://doi.org/10.1039/d1fo00656h . .

TY  - JOUR
AU  - Stojković, Dejan
AU  - Kovačević-Grujičić, Nataša
AU  - Reis, Filipa S.
AU  - Davidović, Slobodan
AU  - Barros, Lillian
AU  - Popović, Jelena
AU  - Petrović, Isidora
AU  - Pavić, Aleksandar
AU  - Glamočlija, Jasmina
AU  - Ćirić, Ana
AU  - Stevanović, Milena
AU  - Ferreira, Isabel C.F.R.
AU  - Soković, Marina
PY  - 2017
UR  - http://linkinghub.elsevier.com/retrieve/pii/S0023643817300452
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2580
AB  - Wild Meripilus giganteus Karst belongs to the order Polyporales, in which some members are known to possess a wide range of pharmacological properties. M. giganteus showed to be rich in carbohydrates (74.49 g/100 g) and proteins (15.94 g/100 g), presenting low fat content (1.51 g/100 g). Chemical composition was determined by using chromatographic techniques. Also, various bioactive compounds were detected including all four tocopherol isoforms with δ- and γ-tocopherols being predominant (123.35 and 77.80 μg/100 g, respectively); five organic acids (oxalic, malic, quinic, citric and fumaric acids) with predominant malic acid (3.17 g/100 g); and three phenolic acids and related compounds (p-hydroxybenzoic, p-coumaric and cinnamic acids; 1010, 2420 and 340 μg/100 g, respectively). M. giganteus methanolic extract exhibited antioxidant activity tested by five different assays with the strongest potential in TBARS assay (EC50 0.31 mg/mL); and antimicrobial activities (MIC/MBC 0.0125–5 mg/mL; MIC/MFC 0.025–0.4 mg/mL). Furthermore, treatment of cervical carcinoma cell line (HeLa) led to reduction in cell's viability in MTT assay (IC50 0.41 mg/mL after 48 h), induced process of apoptosis and inhibited cell's migration in vitro. The analysed extract was not toxic for zebrafish embryos (at 0.5 mg/mL), indicating its biosafety and potential application as a dietary supplement in chemoprevention.
T2  - LWT - Food Science and Technology
T1  - Chemical composition of the mushroom Meripilus giganteus Karst. and bioactive properties of its methanolic extract
VL  - 79
DO  - 10.1016/j.lwt.2017.01.045
SP  - 454
EP  - 462
ER  - 

@article{
author = "Stojković, Dejan and Kovačević-Grujičić, Nataša and Reis, Filipa S. and Davidović, Slobodan and Barros, Lillian and Popović, Jelena and Petrović, Isidora and Pavić, Aleksandar and Glamočlija, Jasmina and Ćirić, Ana and Stevanović, Milena and Ferreira, Isabel C.F.R. and Soković, Marina",
year = "2017",
abstract = "Wild Meripilus giganteus Karst belongs to the order Polyporales, in which some members are known to possess a wide range of pharmacological properties. M. giganteus showed to be rich in carbohydrates (74.49 g/100 g) and proteins (15.94 g/100 g), presenting low fat content (1.51 g/100 g). Chemical composition was determined by using chromatographic techniques. Also, various bioactive compounds were detected including all four tocopherol isoforms with δ- and γ-tocopherols being predominant (123.35 and 77.80 μg/100 g, respectively); five organic acids (oxalic, malic, quinic, citric and fumaric acids) with predominant malic acid (3.17 g/100 g); and three phenolic acids and related compounds (p-hydroxybenzoic, p-coumaric and cinnamic acids; 1010, 2420 and 340 μg/100 g, respectively). M. giganteus methanolic extract exhibited antioxidant activity tested by five different assays with the strongest potential in TBARS assay (EC50 0.31 mg/mL); and antimicrobial activities (MIC/MBC 0.0125–5 mg/mL; MIC/MFC 0.025–0.4 mg/mL). Furthermore, treatment of cervical carcinoma cell line (HeLa) led to reduction in cell's viability in MTT assay (IC50 0.41 mg/mL after 48 h), induced process of apoptosis and inhibited cell's migration in vitro. The analysed extract was not toxic for zebrafish embryos (at 0.5 mg/mL), indicating its biosafety and potential application as a dietary supplement in chemoprevention.",
journal = "LWT - Food Science and Technology",
title = "Chemical composition of the mushroom Meripilus giganteus Karst. and bioactive properties of its methanolic extract",
volume = "79",
doi = "10.1016/j.lwt.2017.01.045",
pages = "454-462"
}

Stojković, D., Kovačević-Grujičić, N., Reis, F. S., Davidović, S., Barros, L., Popović, J., Petrović, I., Pavić, A., Glamočlija, J., Ćirić, A., Stevanović, M., Ferreira, I. C.F.R.,& Soković, M.. (2017). Chemical composition of the mushroom Meripilus giganteus Karst. and bioactive properties of its methanolic extract. in LWT - Food Science and Technology, 79, 454-462.
https://doi.org/10.1016/j.lwt.2017.01.045

Stojković D, Kovačević-Grujičić N, Reis FS, Davidović S, Barros L, Popović J, Petrović I, Pavić A, Glamočlija J, Ćirić A, Stevanović M, Ferreira IC, Soković M. Chemical composition of the mushroom Meripilus giganteus Karst. and bioactive properties of its methanolic extract. in LWT - Food Science and Technology. 2017;79:454-462.
doi:10.1016/j.lwt.2017.01.045 .

Stojković, Dejan, Kovačević-Grujičić, Nataša, Reis, Filipa S., Davidović, Slobodan, Barros, Lillian, Popović, Jelena, Petrović, Isidora, Pavić, Aleksandar, Glamočlija, Jasmina, Ćirić, Ana, Stevanović, Milena, Ferreira, Isabel C.F.R., Soković, Marina, "Chemical composition of the mushroom Meripilus giganteus Karst. and bioactive properties of its methanolic extract" in LWT - Food Science and Technology, 79 (2017):454-462,
https://doi.org/10.1016/j.lwt.2017.01.045 . .

TY  - JOUR
AU  - Ferreira, Isabel C. F. R.
AU  - Heleno, Sandrina A.
AU  - Reis, Filipa S.
AU  - Stojković, Dejan
AU  - Queiroz, Maria Joao R. P.
AU  - Helena Vasconcelos, M.
AU  - Soković, Marina
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/1948
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3526
AB  - Ganoderma genus comprises one of the most commonly studied species   worldwide, Ganoderma lucidum. However, other Ganoderma species have been   also reported as important sources of bioactive compounds.   Polysaccharides are important contributors to the medicinal properties   reported for Ganoderma species, as demonstrated by the numerous   publications, including reviews, on this matter. Yet, what are the   chemical features of Ganoderma polysaccharides that have bioactivity? In   the present manuscript, the chemical features of Ganoderma   polysaccharides with reported antioxidant, antitumor and antimicrobial   activities (the most studied worldwide) are analyzed in detail. The   composition of sugars (homo- versus hetero-glucans and other   polysaccharides), type of glycosidic linkages, branching patterns, and   linkage to proteins are discussed. Methods for extraction, isolation and   identification are evaluated and, finally, the bioactivity of   polysaccharidic extracts and purified compounds are discussed. The   integration of data allows deduction of structure-activity relationships   and gives clues to the chemical aspects involved in Ganoderma   bioactivity. (C) 2014 Elsevier Ltd. All rights reserved.
T2  - Phytochemistry
T1  - Chemical features of Ganoderma polysaccharides with antioxidant, antitumor and antimicrobial activities
IS  - SI
VL  - 114
DO  - 10.1016/j.phytochem.2014.10.011
SP  - 38
EP  - 55
ER  - 

@article{
author = "Ferreira, Isabel C. F. R. and Heleno, Sandrina A. and Reis, Filipa S. and Stojković, Dejan and Queiroz, Maria Joao R. P. and Helena Vasconcelos, M. and Soković, Marina",
year = "2015",
abstract = "Ganoderma genus comprises one of the most commonly studied species   worldwide, Ganoderma lucidum. However, other Ganoderma species have been   also reported as important sources of bioactive compounds.   Polysaccharides are important contributors to the medicinal properties   reported for Ganoderma species, as demonstrated by the numerous   publications, including reviews, on this matter. Yet, what are the   chemical features of Ganoderma polysaccharides that have bioactivity? In   the present manuscript, the chemical features of Ganoderma   polysaccharides with reported antioxidant, antitumor and antimicrobial   activities (the most studied worldwide) are analyzed in detail. The   composition of sugars (homo- versus hetero-glucans and other   polysaccharides), type of glycosidic linkages, branching patterns, and   linkage to proteins are discussed. Methods for extraction, isolation and   identification are evaluated and, finally, the bioactivity of   polysaccharidic extracts and purified compounds are discussed. The   integration of data allows deduction of structure-activity relationships   and gives clues to the chemical aspects involved in Ganoderma   bioactivity. (C) 2014 Elsevier Ltd. All rights reserved.",
journal = "Phytochemistry",
title = "Chemical features of Ganoderma polysaccharides with antioxidant, antitumor and antimicrobial activities",
number = "SI",
volume = "114",
doi = "10.1016/j.phytochem.2014.10.011",
pages = "38-55"
}

Ferreira, I. C. F. R., Heleno, S. A., Reis, F. S., Stojković, D., Queiroz, M. J. R. P., Helena Vasconcelos, M.,& Soković, M.. (2015). Chemical features of Ganoderma polysaccharides with antioxidant, antitumor and antimicrobial activities. in Phytochemistry, 114(SI), 38-55.
https://doi.org/10.1016/j.phytochem.2014.10.011

Ferreira ICFR, Heleno SA, Reis FS, Stojković D, Queiroz MJRP, Helena Vasconcelos M, Soković M. Chemical features of Ganoderma polysaccharides with antioxidant, antitumor and antimicrobial activities. in Phytochemistry. 2015;114(SI):38-55.
doi:10.1016/j.phytochem.2014.10.011 .

Ferreira, Isabel C. F. R., Heleno, Sandrina A., Reis, Filipa S., Stojković, Dejan, Queiroz, Maria Joao R. P., Helena Vasconcelos, M., Soković, Marina, "Chemical features of Ganoderma polysaccharides with antioxidant, antitumor and antimicrobial activities" in Phytochemistry, 114, no. SI (2015):38-55,
https://doi.org/10.1016/j.phytochem.2014.10.011 . .

TY  - JOUR
AU  - Reis, Filipa S.
AU  - Ćirić, Ana
AU  - Stojković, Dejan
AU  - Barros, Lillian
AU  - Ljaljevic-Grbic, Milica
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2014
AB  - The genus Penicillium is well known for its importance in drug and food
   production. Certain species are produced on an industrial scale for the
   production of antibiotics (e.g. penicillin) or for insertion in food
   (e.g. cheese). In the present work, three Penicillium species, part of
   the natural mycobiota growing on various food products were selected -
   P. ochrochloron, P. funiculosum and P. verrucosum var. cyclopium. The
   objective of our study was to value these species from the point of view
   of production of bioactive metabolites. The species were obtained after
   inoculation and growth in Czapek and Malt media. Both mycelia and
   culture media were analyzed to monitor the production of different
   metabolites by each fungus and their release to the culture medium. The
   concentrations of sugars, organic acids, phenolic acids and tocopherols
   were determined. Antioxidant activity of the phenolic extracts was
   evaluated, as also the antimicrobial activity of phenolic acids, organic
   acids and tocopherols extracts. Rhamnose, xylose, fructose and trehalose
   were found in all the mycelia and culture media; the prevailing organic
   acids were oxalic and fumaric acids, and protocatechuic and
   p-hydroxybenzoic acids were the most common phenolic acids; g-tocopherol
   was the most abundant vitamin E isoform. Generally, the phenolic
   extracts corresponding to the mycelia samples revealed higher
   antioxidant activity. Concerning the antimicrobial activity there were
   some fluctuations, however all the studied species revealed activity
   against the tested strains. Therefore, the in-vitro bioprocesses can be
   an alternative for the production of bioactive metabolites that can be
   used by pharmaceutical industry.
T2  - Drug Development and Industrial Pharmacy
T1  - Effects of different culture conditions on biological potential and
 metabolites production in three Penicillium isolates
IS  - 2
VL  - 41
DO  - 10.3109/03639045.2013.858738
SP  - 253
EP  - 262
ER  - 

@article{
author = "Reis, Filipa S. and Ćirić, Ana and Stojković, Dejan and Barros, Lillian and Ljaljevic-Grbic, Milica and Soković, Marina and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "The genus Penicillium is well known for its importance in drug and food
   production. Certain species are produced on an industrial scale for the
   production of antibiotics (e.g. penicillin) or for insertion in food
   (e.g. cheese). In the present work, three Penicillium species, part of
   the natural mycobiota growing on various food products were selected -
   P. ochrochloron, P. funiculosum and P. verrucosum var. cyclopium. The
   objective of our study was to value these species from the point of view
   of production of bioactive metabolites. The species were obtained after
   inoculation and growth in Czapek and Malt media. Both mycelia and
   culture media were analyzed to monitor the production of different
   metabolites by each fungus and their release to the culture medium. The
   concentrations of sugars, organic acids, phenolic acids and tocopherols
   were determined. Antioxidant activity of the phenolic extracts was
   evaluated, as also the antimicrobial activity of phenolic acids, organic
   acids and tocopherols extracts. Rhamnose, xylose, fructose and trehalose
   were found in all the mycelia and culture media; the prevailing organic
   acids were oxalic and fumaric acids, and protocatechuic and
   p-hydroxybenzoic acids were the most common phenolic acids; g-tocopherol
   was the most abundant vitamin E isoform. Generally, the phenolic
   extracts corresponding to the mycelia samples revealed higher
   antioxidant activity. Concerning the antimicrobial activity there were
   some fluctuations, however all the studied species revealed activity
   against the tested strains. Therefore, the in-vitro bioprocesses can be
   an alternative for the production of bioactive metabolites that can be
   used by pharmaceutical industry.",
journal = "Drug Development and Industrial Pharmacy",
title = "Effects of different culture conditions on biological potential and
 metabolites production in three Penicillium isolates",
number = "2",
volume = "41",
doi = "10.3109/03639045.2013.858738",
pages = "253-262"
}

Reis, F. S., Ćirić, A., Stojković, D., Barros, L., Ljaljevic-Grbic, M., Soković, M.,& Ferreira, I. C. F. R.. (2015). Effects of different culture conditions on biological potential and
 metabolites production in three Penicillium isolates. in Drug Development and Industrial Pharmacy, 41(2), 253-262.
https://doi.org/10.3109/03639045.2013.858738

Reis FS, Ćirić A, Stojković D, Barros L, Ljaljevic-Grbic M, Soković M, Ferreira ICFR. Effects of different culture conditions on biological potential and
 metabolites production in three Penicillium isolates. in Drug Development and Industrial Pharmacy. 2015;41(2):253-262.
doi:10.3109/03639045.2013.858738 .

Reis, Filipa S., Ćirić, Ana, Stojković, Dejan, Barros, Lillian, Ljaljevic-Grbic, Milica, Soković, Marina, Ferreira, Isabel C. F. R., "Effects of different culture conditions on biological potential and
 metabolites production in three Penicillium isolates" in Drug Development and Industrial Pharmacy, 41, no. 2 (2015):253-262,
https://doi.org/10.3109/03639045.2013.858738 . .

TY  - JOUR
AU  - Ferreira, Isabel C. F. R.
AU  - Heleno, Sandrina A.
AU  - Reis, Filipa S.
AU  - Stojković, Dejan
AU  - Queiroz, Maria Joao R. P.
AU  - Helena Vasconcelos, M.
AU  - Soković, Marina
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/1948
AB  - Ganoderma genus comprises one of the most commonly studied species
   worldwide, Ganoderma lucidum. However, other Ganoderma species have been
   also reported as important sources of bioactive compounds.
   Polysaccharides are important contributors to the medicinal properties
   reported for Ganoderma species, as demonstrated by the numerous
   publications, including reviews, on this matter. Yet, what are the
   chemical features of Ganoderma polysaccharides that have bioactivity? In
   the present manuscript, the chemical features of Ganoderma
   polysaccharides with reported antioxidant, antitumor and antimicrobial
   activities (the most studied worldwide) are analyzed in detail. The
   composition of sugars (homo- versus hetero-glucans and other
   polysaccharides), type of glycosidic linkages, branching patterns, and
   linkage to proteins are discussed. Methods for extraction, isolation and
   identification are evaluated and, finally, the bioactivity of
   polysaccharidic extracts and purified compounds are discussed. The
   integration of data allows deduction of structure-activity relationships
   and gives clues to the chemical aspects involved in Ganoderma
   bioactivity. (C) 2014 Elsevier Ltd. All rights reserved.
T2  - Phytochemistry
T1  - Chemical features of Ganoderma polysaccharides with antioxidant,
 antitumor and antimicrobial activities
IS  - SI
VL  - 114
DO  - 10.1016/j.phytochem.2014.10.011
SP  - 38
EP  - 55
ER  - 

@article{
author = "Ferreira, Isabel C. F. R. and Heleno, Sandrina A. and Reis, Filipa S. and Stojković, Dejan and Queiroz, Maria Joao R. P. and Helena Vasconcelos, M. and Soković, Marina",
year = "2015",
abstract = "Ganoderma genus comprises one of the most commonly studied species
   worldwide, Ganoderma lucidum. However, other Ganoderma species have been
   also reported as important sources of bioactive compounds.
   Polysaccharides are important contributors to the medicinal properties
   reported for Ganoderma species, as demonstrated by the numerous
   publications, including reviews, on this matter. Yet, what are the
   chemical features of Ganoderma polysaccharides that have bioactivity? In
   the present manuscript, the chemical features of Ganoderma
   polysaccharides with reported antioxidant, antitumor and antimicrobial
   activities (the most studied worldwide) are analyzed in detail. The
   composition of sugars (homo- versus hetero-glucans and other
   polysaccharides), type of glycosidic linkages, branching patterns, and
   linkage to proteins are discussed. Methods for extraction, isolation and
   identification are evaluated and, finally, the bioactivity of
   polysaccharidic extracts and purified compounds are discussed. The
   integration of data allows deduction of structure-activity relationships
   and gives clues to the chemical aspects involved in Ganoderma
   bioactivity. (C) 2014 Elsevier Ltd. All rights reserved.",
journal = "Phytochemistry",
title = "Chemical features of Ganoderma polysaccharides with antioxidant,
 antitumor and antimicrobial activities",
number = "SI",
volume = "114",
doi = "10.1016/j.phytochem.2014.10.011",
pages = "38-55"
}

Ferreira, I. C. F. R., Heleno, S. A., Reis, F. S., Stojković, D., Queiroz, M. J. R. P., Helena Vasconcelos, M.,& Soković, M.. (2015). Chemical features of Ganoderma polysaccharides with antioxidant,
 antitumor and antimicrobial activities. in Phytochemistry, 114(SI), 38-55.
https://doi.org/10.1016/j.phytochem.2014.10.011

Ferreira ICFR, Heleno SA, Reis FS, Stojković D, Queiroz MJRP, Helena Vasconcelos M, Soković M. Chemical features of Ganoderma polysaccharides with antioxidant,
 antitumor and antimicrobial activities. in Phytochemistry. 2015;114(SI):38-55.
doi:10.1016/j.phytochem.2014.10.011 .

Ferreira, Isabel C. F. R., Heleno, Sandrina A., Reis, Filipa S., Stojković, Dejan, Queiroz, Maria Joao R. P., Helena Vasconcelos, M., Soković, Marina, "Chemical features of Ganoderma polysaccharides with antioxidant,
 antitumor and antimicrobial activities" in Phytochemistry, 114, no. SI (2015):38-55,
https://doi.org/10.1016/j.phytochem.2014.10.011 . .

TY  - JOUR
AU  - Stojković, Dejan
AU  - Reis, Filipa S.
AU  - Ćirić, Ana
AU  - Barros, Lillian
AU  - Glamočlija, Jasmina
AU  - Ferreira, Isabel C. F. R.
AU  - Soković, Marina
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2345
AB  - Boletus aereus Bull. is a bolete, an edible mushroom frequently consumed
   all over the globe as a delicate mushroom, especially in Serbia,
   Portugal, Basque Country, Navarre, France and Italy.. B. aereus was
   showed to be rich in carbohydrates (82.58 g/100 g dw), followed by
   proteins (7.86 g/100 g dw), ash (6.20 g/100 g dw) and fat (3.36 g/100 g
   dw). The most abundant sugar was identified as trehalose (11.28 g/100 g
   dw); three tocopherol isoforms (alpha-, beta- and delta-tocopherols)
   were detected. Unsaturated fatty acids predominated over saturated fatty
   acids, with oleic and linoleic acids as the most dominant ones.
   p-Hydroxybenzoic (8.95 mu g/100 g dw), p-coumaric (7.32 mu g/100 g dw)
   and cinnamic (5.91 mu g/100 g dw) acids were quantified, as also four
   organic acids: oxalic (0.69 g/100 g dw), citric (0.59 g/100 g dw),
   quinic (0.34 g/100 g dw), and fumaric (0.20 g/100 g dw) acids. The
   mushroom methanolic extract showed in vitro antioxidant and
   antimicrobial activities, and successively inhibited the growth of meat
   contaminant bacteria, both at 25 A(0)C and 4 A(0)C, after 7 days of
   inoculation.
T2  - Journal of Food Science and Technology-Mysore
T1  - Boletus aereus growing wild in Serbia: chemical profile, in vitro
 biological activities, inactivation and growth control of food-poisoning
 bacteria in meat
IS  - 11
VL  - 52
DO  - 10.1007/s13197-015-1853-9
SP  - 7385
EP  - 7392
ER  - 

@article{
author = "Stojković, Dejan and Reis, Filipa S. and Ćirić, Ana and Barros, Lillian and Glamočlija, Jasmina and Ferreira, Isabel C. F. R. and Soković, Marina",
year = "2015",
abstract = "Boletus aereus Bull. is a bolete, an edible mushroom frequently consumed
   all over the globe as a delicate mushroom, especially in Serbia,
   Portugal, Basque Country, Navarre, France and Italy.. B. aereus was
   showed to be rich in carbohydrates (82.58 g/100 g dw), followed by
   proteins (7.86 g/100 g dw), ash (6.20 g/100 g dw) and fat (3.36 g/100 g
   dw). The most abundant sugar was identified as trehalose (11.28 g/100 g
   dw); three tocopherol isoforms (alpha-, beta- and delta-tocopherols)
   were detected. Unsaturated fatty acids predominated over saturated fatty
   acids, with oleic and linoleic acids as the most dominant ones.
   p-Hydroxybenzoic (8.95 mu g/100 g dw), p-coumaric (7.32 mu g/100 g dw)
   and cinnamic (5.91 mu g/100 g dw) acids were quantified, as also four
   organic acids: oxalic (0.69 g/100 g dw), citric (0.59 g/100 g dw),
   quinic (0.34 g/100 g dw), and fumaric (0.20 g/100 g dw) acids. The
   mushroom methanolic extract showed in vitro antioxidant and
   antimicrobial activities, and successively inhibited the growth of meat
   contaminant bacteria, both at 25 A(0)C and 4 A(0)C, after 7 days of
   inoculation.",
journal = "Journal of Food Science and Technology-Mysore",
title = "Boletus aereus growing wild in Serbia: chemical profile, in vitro
 biological activities, inactivation and growth control of food-poisoning
 bacteria in meat",
number = "11",
volume = "52",
doi = "10.1007/s13197-015-1853-9",
pages = "7385-7392"
}

Stojković, D., Reis, F. S., Ćirić, A., Barros, L., Glamočlija, J., Ferreira, I. C. F. R.,& Soković, M.. (2015). Boletus aereus growing wild in Serbia: chemical profile, in vitro
 biological activities, inactivation and growth control of food-poisoning
 bacteria in meat. in Journal of Food Science and Technology-Mysore, 52(11), 7385-7392.
https://doi.org/10.1007/s13197-015-1853-9

Stojković D, Reis FS, Ćirić A, Barros L, Glamočlija J, Ferreira ICFR, Soković M. Boletus aereus growing wild in Serbia: chemical profile, in vitro
 biological activities, inactivation and growth control of food-poisoning
 bacteria in meat. in Journal of Food Science and Technology-Mysore. 2015;52(11):7385-7392.
doi:10.1007/s13197-015-1853-9 .

Stojković, Dejan, Reis, Filipa S., Ćirić, Ana, Barros, Lillian, Glamočlija, Jasmina, Ferreira, Isabel C. F. R., Soković, Marina, "Boletus aereus growing wild in Serbia: chemical profile, in vitro
 biological activities, inactivation and growth control of food-poisoning
 bacteria in meat" in Journal of Food Science and Technology-Mysore, 52, no. 11 (2015):7385-7392,
https://doi.org/10.1007/s13197-015-1853-9 . .

TY  - JOUR
AU  - Glamočlija, Jasmina
AU  - Stojković, Dejan
AU  - Nikolić, Miloš
AU  - Ćirić, Ana
AU  - Reis, Filipa S.
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
AU  - Soković, Marina
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2059
AB  - Agaricus bisporus is a cultivated mushroom; A. bitorquis, A. campestris
   and A. macrosporus are edible mushrooms growing wild in nature. A
   chemical characterization was carried out with samples that originated
   in Serbia. Antioxidant, antimicrobial and anti-quorum sensing properties
   of their methanolic and ethanolic extracts were assessed. A. campestris
   had the lowest caloric value and total sugar content and showed the
   highest concentration in organic and phenolic acids, as also in
   tocopherols (mainly gamma-tocopherol). In general, the methanolic
   extracts showed higher antioxidant, but lower antibacterial and
   antifungal potential than ethanolic ones. Sub-inhibitory concentrations
   of the ethanolic extracts demonstrated reduction of virulence factors,
   AQ inhibition zones, twitching and swimming motility. The biofilm
   forming capability of P. aeruginosa PAO1 was also reduced in a
   concentration-dependent manner at sub-MIC values. The extracts of the
   tested Agaricus species are a promising source of antioxidant,
   antimicrobial and antiquorum sensing compounds.
T2  - Food & Function
T1  - A comparative study on edible Agaricus mushrooms as functional foods
IS  - 6
VL  - 6
DO  - 10.1039/c4fo01135j
SP  - 1900
EP  - 1910
ER  - 

@article{
author = "Glamočlija, Jasmina and Stojković, Dejan and Nikolić, Miloš and Ćirić, Ana and Reis, Filipa S. and Barros, Lillian and Ferreira, Isabel C. F. R. and Soković, Marina",
year = "2015",
abstract = "Agaricus bisporus is a cultivated mushroom; A. bitorquis, A. campestris
   and A. macrosporus are edible mushrooms growing wild in nature. A
   chemical characterization was carried out with samples that originated
   in Serbia. Antioxidant, antimicrobial and anti-quorum sensing properties
   of their methanolic and ethanolic extracts were assessed. A. campestris
   had the lowest caloric value and total sugar content and showed the
   highest concentration in organic and phenolic acids, as also in
   tocopherols (mainly gamma-tocopherol). In general, the methanolic
   extracts showed higher antioxidant, but lower antibacterial and
   antifungal potential than ethanolic ones. Sub-inhibitory concentrations
   of the ethanolic extracts demonstrated reduction of virulence factors,
   AQ inhibition zones, twitching and swimming motility. The biofilm
   forming capability of P. aeruginosa PAO1 was also reduced in a
   concentration-dependent manner at sub-MIC values. The extracts of the
   tested Agaricus species are a promising source of antioxidant,
   antimicrobial and antiquorum sensing compounds.",
journal = "Food & Function",
title = "A comparative study on edible Agaricus mushrooms as functional foods",
number = "6",
volume = "6",
doi = "10.1039/c4fo01135j",
pages = "1900-1910"
}

Glamočlija, J., Stojković, D., Nikolić, M., Ćirić, A., Reis, F. S., Barros, L., Ferreira, I. C. F. R.,& Soković, M.. (2015). A comparative study on edible Agaricus mushrooms as functional foods. in Food & Function, 6(6), 1900-1910.
https://doi.org/10.1039/c4fo01135j

Glamočlija J, Stojković D, Nikolić M, Ćirić A, Reis FS, Barros L, Ferreira ICFR, Soković M. A comparative study on edible Agaricus mushrooms as functional foods. in Food & Function. 2015;6(6):1900-1910.
doi:10.1039/c4fo01135j .

Glamočlija, Jasmina, Stojković, Dejan, Nikolić, Miloš, Ćirić, Ana, Reis, Filipa S., Barros, Lillian, Ferreira, Isabel C. F. R., Soković, Marina, "A comparative study on edible Agaricus mushrooms as functional foods" in Food & Function, 6, no. 6 (2015):1900-1910,
https://doi.org/10.1039/c4fo01135j . .

TY  - JOUR
AU  - Reis, Filipa S.
AU  - Barreira, Joao C. M.
AU  - Calhelha, Ricardo C.
AU  - van Griensven, Leo J. I. D.
AU  - Ćirić, Ana
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2160
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3612
AB  - Mushrooms are widely appreciated for their organoleptic qualities, being   also recognized as good sources of bioactive compounds that provide   antioxidant, antimicrobial and cytotoxic activities. Polysaccharides   (including glucans) are often pointed out as the most bioactive   compounds isolated from mushrooms, but other molecules such as   triterpenoids, might also be highlighted for their bioactivity. In   scientific research, when isolated compounds are used, potential   synergistic effects might be lost. Accordingly, the bioactivity of   Phellinus linteus was evaluated in selected fractions (polysaccharides,   glucans and triterpenoids), as well as in the methanolic and ethanolic   extracts. The best antioxidant and antibacterial activities were   obtained with methanolic extract, while glucan and triterpenoid   fractions gave the strongest antifungal activity. In contrast, ethanolic   extract gave the best results in cytotoxic activity, indicating that the   bioactive compounds present might act synergistically. The   differentiated activity of P. linteus fractions and extracts could be   useful to find antimicrobial, antioxidant and cytotoxic agents as   alternatives to synthetic chemicals with application in agriculture,   food industry or pharmacy. (C) 2014 Elsevier Ltd. All rights reserved.
T2  - Lwt-Food Science and Technology
T1  - Chemical characterization of the medicinal mushroom Phellinus linteus (Berkeley & Curtis) Teng and contribution of different fractions to its bioactivity
IS  - 2
VL  - 58
DO  - 10.1016/j.lwt.2014.04.013
SP  - 478
EP  - 485
ER  - 

@article{
author = "Reis, Filipa S. and Barreira, Joao C. M. and Calhelha, Ricardo C. and van Griensven, Leo J. I. D. and Ćirić, Ana and Glamočlija, Jasmina and Soković, Marina and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "Mushrooms are widely appreciated for their organoleptic qualities, being   also recognized as good sources of bioactive compounds that provide   antioxidant, antimicrobial and cytotoxic activities. Polysaccharides   (including glucans) are often pointed out as the most bioactive   compounds isolated from mushrooms, but other molecules such as   triterpenoids, might also be highlighted for their bioactivity. In   scientific research, when isolated compounds are used, potential   synergistic effects might be lost. Accordingly, the bioactivity of   Phellinus linteus was evaluated in selected fractions (polysaccharides,   glucans and triterpenoids), as well as in the methanolic and ethanolic   extracts. The best antioxidant and antibacterial activities were   obtained with methanolic extract, while glucan and triterpenoid   fractions gave the strongest antifungal activity. In contrast, ethanolic   extract gave the best results in cytotoxic activity, indicating that the   bioactive compounds present might act synergistically. The   differentiated activity of P. linteus fractions and extracts could be   useful to find antimicrobial, antioxidant and cytotoxic agents as   alternatives to synthetic chemicals with application in agriculture,   food industry or pharmacy. (C) 2014 Elsevier Ltd. All rights reserved.",
journal = "Lwt-Food Science and Technology",
title = "Chemical characterization of the medicinal mushroom Phellinus linteus (Berkeley & Curtis) Teng and contribution of different fractions to its bioactivity",
number = "2",
volume = "58",
doi = "10.1016/j.lwt.2014.04.013",
pages = "478-485"
}

Reis, F. S., Barreira, J. C. M., Calhelha, R. C., van Griensven, L. J. I. D., Ćirić, A., Glamočlija, J., Soković, M.,& Ferreira, I. C. F. R.. (2014). Chemical characterization of the medicinal mushroom Phellinus linteus (Berkeley & Curtis) Teng and contribution of different fractions to its bioactivity. in Lwt-Food Science and Technology, 58(2), 478-485.
https://doi.org/10.1016/j.lwt.2014.04.013

Reis FS, Barreira JCM, Calhelha RC, van Griensven LJID, Ćirić A, Glamočlija J, Soković M, Ferreira ICFR. Chemical characterization of the medicinal mushroom Phellinus linteus (Berkeley & Curtis) Teng and contribution of different fractions to its bioactivity. in Lwt-Food Science and Technology. 2014;58(2):478-485.
doi:10.1016/j.lwt.2014.04.013 .

Reis, Filipa S., Barreira, Joao C. M., Calhelha, Ricardo C., van Griensven, Leo J. I. D., Ćirić, Ana, Glamočlija, Jasmina, Soković, Marina, Ferreira, Isabel C. F. R., "Chemical characterization of the medicinal mushroom Phellinus linteus (Berkeley & Curtis) Teng and contribution of different fractions to its bioactivity" in Lwt-Food Science and Technology, 58, no. 2 (2014):478-485,
https://doi.org/10.1016/j.lwt.2014.04.013 . .

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  - Reis, Filipa S.
AU  - Barreira, Joao C. M.
AU  - Calhelha, Ricardo C.
AU  - van Griensven, Leo J. I. D.
AU  - Ćirić, Ana
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2160
AB  - Mushrooms are widely appreciated for their organoleptic qualities, being
   also recognized as good sources of bioactive compounds that provide
   antioxidant, antimicrobial and cytotoxic activities. Polysaccharides
   (including glucans) are often pointed out as the most bioactive
   compounds isolated from mushrooms, but other molecules such as
   triterpenoids, might also be highlighted for their bioactivity. In
   scientific research, when isolated compounds are used, potential
   synergistic effects might be lost. Accordingly, the bioactivity of
   Phellinus linteus was evaluated in selected fractions (polysaccharides,
   glucans and triterpenoids), as well as in the methanolic and ethanolic
   extracts. The best antioxidant and antibacterial activities were
   obtained with methanolic extract, while glucan and triterpenoid
   fractions gave the strongest antifungal activity. In contrast, ethanolic
   extract gave the best results in cytotoxic activity, indicating that the
   bioactive compounds present might act synergistically. The
   differentiated activity of P. linteus fractions and extracts could be
   useful to find antimicrobial, antioxidant and cytotoxic agents as
   alternatives to synthetic chemicals with application in agriculture,
   food industry or pharmacy. (C) 2014 Elsevier Ltd. All rights reserved.
T2  - Lwt-Food Science and Technology
T1  - Chemical characterization of the medicinal mushroom Phellinus linteus
 (Berkeley & Curtis) Teng and contribution of different fractions to its
 bioactivity
IS  - 2
VL  - 58
DO  - 10.1016/j.lwt.2014.04.013
SP  - 478
EP  - 485
ER  - 

@article{
author = "Reis, Filipa S. and Barreira, Joao C. M. and Calhelha, Ricardo C. and van Griensven, Leo J. I. D. and Ćirić, Ana and Glamočlija, Jasmina and Soković, Marina and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "Mushrooms are widely appreciated for their organoleptic qualities, being
   also recognized as good sources of bioactive compounds that provide
   antioxidant, antimicrobial and cytotoxic activities. Polysaccharides
   (including glucans) are often pointed out as the most bioactive
   compounds isolated from mushrooms, but other molecules such as
   triterpenoids, might also be highlighted for their bioactivity. In
   scientific research, when isolated compounds are used, potential
   synergistic effects might be lost. Accordingly, the bioactivity of
   Phellinus linteus was evaluated in selected fractions (polysaccharides,
   glucans and triterpenoids), as well as in the methanolic and ethanolic
   extracts. The best antioxidant and antibacterial activities were
   obtained with methanolic extract, while glucan and triterpenoid
   fractions gave the strongest antifungal activity. In contrast, ethanolic
   extract gave the best results in cytotoxic activity, indicating that the
   bioactive compounds present might act synergistically. The
   differentiated activity of P. linteus fractions and extracts could be
   useful to find antimicrobial, antioxidant and cytotoxic agents as
   alternatives to synthetic chemicals with application in agriculture,
   food industry or pharmacy. (C) 2014 Elsevier Ltd. All rights reserved.",
journal = "Lwt-Food Science and Technology",
title = "Chemical characterization of the medicinal mushroom Phellinus linteus
 (Berkeley & Curtis) Teng and contribution of different fractions to its
 bioactivity",
number = "2",
volume = "58",
doi = "10.1016/j.lwt.2014.04.013",
pages = "478-485"
}

Reis, F. S., Barreira, J. C. M., Calhelha, R. C., van Griensven, L. J. I. D., Ćirić, A., Glamočlija, J., Soković, M.,& Ferreira, I. C. F. R.. (2014). Chemical characterization of the medicinal mushroom Phellinus linteus
 (Berkeley & Curtis) Teng and contribution of different fractions to its
 bioactivity. in Lwt-Food Science and Technology, 58(2), 478-485.
https://doi.org/10.1016/j.lwt.2014.04.013

Reis FS, Barreira JCM, Calhelha RC, van Griensven LJID, Ćirić A, Glamočlija J, Soković M, Ferreira ICFR. Chemical characterization of the medicinal mushroom Phellinus linteus
 (Berkeley & Curtis) Teng and contribution of different fractions to its
 bioactivity. in Lwt-Food Science and Technology. 2014;58(2):478-485.
doi:10.1016/j.lwt.2014.04.013 .

Reis, Filipa S., Barreira, Joao C. M., Calhelha, Ricardo C., van Griensven, Leo J. I. D., Ćirić, Ana, Glamočlija, Jasmina, Soković, Marina, Ferreira, Isabel C. F. R., "Chemical characterization of the medicinal mushroom Phellinus linteus
 (Berkeley & Curtis) Teng and contribution of different fractions to its
 bioactivity" in Lwt-Food Science and Technology, 58, no. 2 (2014):478-485,
https://doi.org/10.1016/j.lwt.2014.04.013 . .

TY  - JOUR
AU  - Stojković, Dejan
AU  - Reis, Filipa S.
AU  - Glamočlija, Jasmina
AU  - Ćirić, Ana
AU  - Barros, Lillian
AU  - Van Griensven, Leo J. L. D.
AU  - Ferreira, Isabel C. F. R.
AU  - Soković, Marina
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2195
AB  - Agaricus bisporus (J. E. Lange) Emil J. Imbach and Agaricus brasiliensis
   Wasser, M. Didukh, Amazonas \& Stamets are edible mushrooms. We
   chemically characterized these mushrooms for nutritional value,
   hydrophilic and lipophilic compounds. The antioxidant and antimicrobial
   activities of methanolic and ethanolic extracts were assessed.
   Hepatotoxicity was also evaluated. The ethanolic extract of both species
   was tested for inhibition of Listeria monocytogenes growth in yoghurt.
   Both species proved to be a good source of bioactive compounds. A.
   brasiliensis was richer in polyunsaturated fatty acids and revealed the
   highest concentration of phenolic acids, and tocopherols. A. bisporus
   showed the highest monounsaturated fatty acids and ergosterol contents.
   A. brasiliensis revealed the highest antioxidant potential, and its
   ethanolic extract displayed the highest antibacterial potential; the
   methanolic extract of A. bisporus revealed the highest antifungal
   activity. A. brasiliensis possessed better preserving properties in
   yoghurt.
T2  - Food & Function
T1  - Cultivated strains of Agaricus bisporus and A. brasiliensis: chemical
 characterization and evaluation of antioxidant and antimicrobial
 properties for the final healthy product - natural preservatives in
 yoghurt
IS  - 7
VL  - 5
DO  - 10.1039/c4fo00054d
SP  - 1602
EP  - 1612
ER  - 

@article{
author = "Stojković, Dejan and Reis, Filipa S. and Glamočlija, Jasmina and Ćirić, Ana and Barros, Lillian and Van Griensven, Leo J. L. D. and Ferreira, Isabel C. F. R. and Soković, Marina",
year = "2014",
abstract = "Agaricus bisporus (J. E. Lange) Emil J. Imbach and Agaricus brasiliensis
   Wasser, M. Didukh, Amazonas \& Stamets are edible mushrooms. We
   chemically characterized these mushrooms for nutritional value,
   hydrophilic and lipophilic compounds. The antioxidant and antimicrobial
   activities of methanolic and ethanolic extracts were assessed.
   Hepatotoxicity was also evaluated. The ethanolic extract of both species
   was tested for inhibition of Listeria monocytogenes growth in yoghurt.
   Both species proved to be a good source of bioactive compounds. A.
   brasiliensis was richer in polyunsaturated fatty acids and revealed the
   highest concentration of phenolic acids, and tocopherols. A. bisporus
   showed the highest monounsaturated fatty acids and ergosterol contents.
   A. brasiliensis revealed the highest antioxidant potential, and its
   ethanolic extract displayed the highest antibacterial potential; the
   methanolic extract of A. bisporus revealed the highest antifungal
   activity. A. brasiliensis possessed better preserving properties in
   yoghurt.",
journal = "Food & Function",
title = "Cultivated strains of Agaricus bisporus and A. brasiliensis: chemical
 characterization and evaluation of antioxidant and antimicrobial
 properties for the final healthy product - natural preservatives in
 yoghurt",
number = "7",
volume = "5",
doi = "10.1039/c4fo00054d",
pages = "1602-1612"
}

Stojković, D., Reis, F. S., Glamočlija, J., Ćirić, A., Barros, L., Van Griensven, L. J. L. D., Ferreira, I. C. F. R.,& Soković, M.. (2014). Cultivated strains of Agaricus bisporus and A. brasiliensis: chemical
 characterization and evaluation of antioxidant and antimicrobial
 properties for the final healthy product - natural preservatives in
 yoghurt. in Food & Function, 5(7), 1602-1612.
https://doi.org/10.1039/c4fo00054d

Stojković D, Reis FS, Glamočlija J, Ćirić A, Barros L, Van Griensven LJLD, Ferreira ICFR, Soković M. Cultivated strains of Agaricus bisporus and A. brasiliensis: chemical
 characterization and evaluation of antioxidant and antimicrobial
 properties for the final healthy product - natural preservatives in
 yoghurt. in Food & Function. 2014;5(7):1602-1612.
doi:10.1039/c4fo00054d .

Stojković, Dejan, Reis, Filipa S., Glamočlija, Jasmina, Ćirić, Ana, Barros, Lillian, Van Griensven, Leo J. L. D., Ferreira, Isabel C. F. R., Soković, Marina, "Cultivated strains of Agaricus bisporus and A. brasiliensis: chemical
 characterization and evaluation of antioxidant and antimicrobial
 properties for the final healthy product - natural preservatives in
 yoghurt" in Food & Function, 5, no. 7 (2014):1602-1612,
https://doi.org/10.1039/c4fo00054d . .

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 . .

TY  - JOUR
AU  - Petrović, Jovana
AU  - Stojković, Dejan
AU  - Reis, Filipa S.
AU  - Barros, Lillian
AU  - Glamočlija, Jasmina
AU  - Ćirić, Ana
AU  - Ferreira, Isabel C. F. R.
AU  - Soković, Marina
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2194
AB  - Laetiporus sulphureus (Bull.: Fr.) Murr. was studied to determine the
   nutritional value, bioactive compounds, in vitro antioxidants, and
   antimicrobial and antitumor activities. The studied mushroom is a rich
   source of carbohydrates and proteins. Mannitol and trehalose were the
   main free sugars. In addition, the polyunsaturated fatty acids alpha-,
   gamma- and delta-tocopherols were found. Oxalic and citric acids were
   the most abundant organic acids; cinnamic and p-hydroxybenzoic acids
   were quantified in the methanolic extract and could be related to the
   antioxidant properties. It was the polysaccharidic extract that
   exhibited higher antioxidant and antimicrobial activities, indicating
   that the compounds present in this extract possess stronger bioactivity.
   Only the polysaccharidic extract revealed antiproliferative activity in
   human tumor cell lines. In addition, a suitable model system with
   chicken pate was developed to test the antimicrobial preserving
   properties of L. sulphureus. The methanolic extract was used to examine
   in situ preserving properties against Aspergillus flavus and
   demonstrated excellent preserving potential.
T2  - Food & Function
T1  - Study on chemical, bioactive and food preserving properties of
 Laetiporus sulphureus (Bull.: Fr.) Murr.
IS  - 7
VL  - 5
DO  - 10.1039/c4fo00113c
SP  - 1441
EP  - 1451
ER  - 

@article{
author = "Petrović, Jovana and Stojković, Dejan and Reis, Filipa S. and Barros, Lillian and Glamočlija, Jasmina and Ćirić, Ana and Ferreira, Isabel C. F. R. and Soković, Marina",
year = "2014",
abstract = "Laetiporus sulphureus (Bull.: Fr.) Murr. was studied to determine the
   nutritional value, bioactive compounds, in vitro antioxidants, and
   antimicrobial and antitumor activities. The studied mushroom is a rich
   source of carbohydrates and proteins. Mannitol and trehalose were the
   main free sugars. In addition, the polyunsaturated fatty acids alpha-,
   gamma- and delta-tocopherols were found. Oxalic and citric acids were
   the most abundant organic acids; cinnamic and p-hydroxybenzoic acids
   were quantified in the methanolic extract and could be related to the
   antioxidant properties. It was the polysaccharidic extract that
   exhibited higher antioxidant and antimicrobial activities, indicating
   that the compounds present in this extract possess stronger bioactivity.
   Only the polysaccharidic extract revealed antiproliferative activity in
   human tumor cell lines. In addition, a suitable model system with
   chicken pate was developed to test the antimicrobial preserving
   properties of L. sulphureus. The methanolic extract was used to examine
   in situ preserving properties against Aspergillus flavus and
   demonstrated excellent preserving potential.",
journal = "Food & Function",
title = "Study on chemical, bioactive and food preserving properties of
 Laetiporus sulphureus (Bull.: Fr.) Murr.",
number = "7",
volume = "5",
doi = "10.1039/c4fo00113c",
pages = "1441-1451"
}

Petrović, J., Stojković, D., Reis, F. S., Barros, L., Glamočlija, J., Ćirić, A., Ferreira, I. C. F. R.,& Soković, M.. (2014). Study on chemical, bioactive and food preserving properties of
 Laetiporus sulphureus (Bull.: Fr.) Murr.. in Food & Function, 5(7), 1441-1451.
https://doi.org/10.1039/c4fo00113c

Petrović J, Stojković D, Reis FS, Barros L, Glamočlija J, Ćirić A, Ferreira ICFR, Soković M. Study on chemical, bioactive and food preserving properties of
 Laetiporus sulphureus (Bull.: Fr.) Murr.. in Food & Function. 2014;5(7):1441-1451.
doi:10.1039/c4fo00113c .

Petrović, Jovana, Stojković, Dejan, Reis, Filipa S., Barros, Lillian, Glamočlija, Jasmina, Ćirić, Ana, Ferreira, Isabel C. F. R., Soković, Marina, "Study on chemical, bioactive and food preserving properties of
 Laetiporus sulphureus (Bull.: Fr.) Murr." in Food & Function, 5, no. 7 (2014):1441-1451,
https://doi.org/10.1039/c4fo00113c . .