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 . .