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  - 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 . .

TY  - JOUR
AU  - Zivkovic, Jelena
AU  - Barreira, Joao C. M.
AU  - Stojković, Dejan
AU  - Cebovic, Tatjana
AU  - Santos-Buelga, Celestino
AU  - Maksimovic, Zoran
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2196
AB  - The phenolic profile and antibacterial, antimutagenic and antitumour
   activities of the methanolic extracts of Veronica urticifolia Jacq. were
   evaluated. HPLC-DAD/ESI-MS analysis revealed the presence of phenolic
   acids, flavonoids and phenylethanoids, with acteoside as the main
   component (14.9 mg/g of extract). Antibacterial effect was determined
   using the microbroth dilution assay and Staphylococcus aureus was the
   most sensitive strain (MIC and MBC = 7.5 mg/mL). Antimutagenic activity
   was evaluated by Ames mutagenicity assay. At 1 mg/plate, the tested
   extract afforded high protection against the mutagenicity of
   nitroquinoline-N-oxide (4NQO) to Salmonella typhimurium strain TA100
   (inhibition rate 48.3\%). Antitumour activity was screened in Ehrlich
   ascites carcinoma (EAC) model. Pretreatment with 2 mg/kg body weight
   showed statistically significant decrease in tumour cell viability,
   while ascites volume and tumour cell count became slightly decreased,
   but not to a statistically significant extent. The results indicate that
   V. urticifolia deserves further research into its potential
   chemoprevention effects. (C) 2014 Elsevier Ltd. All rights reserved.
T2  - Journal of Functional Foods
T1  - Phenolic profile, antibacterial, antimutagenic and antitumour evaluation
 of Veronica urticifolia Jacq.
VL  - 9
DO  - 10.1016/j.jff.2014.04.024
SP  - 192
EP  - 201
ER  - 

@article{
author = "Zivkovic, Jelena and Barreira, Joao C. M. and Stojković, Dejan and Cebovic, Tatjana and Santos-Buelga, Celestino and Maksimovic, Zoran and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "The phenolic profile and antibacterial, antimutagenic and antitumour
   activities of the methanolic extracts of Veronica urticifolia Jacq. were
   evaluated. HPLC-DAD/ESI-MS analysis revealed the presence of phenolic
   acids, flavonoids and phenylethanoids, with acteoside as the main
   component (14.9 mg/g of extract). Antibacterial effect was determined
   using the microbroth dilution assay and Staphylococcus aureus was the
   most sensitive strain (MIC and MBC = 7.5 mg/mL). Antimutagenic activity
   was evaluated by Ames mutagenicity assay. At 1 mg/plate, the tested
   extract afforded high protection against the mutagenicity of
   nitroquinoline-N-oxide (4NQO) to Salmonella typhimurium strain TA100
   (inhibition rate 48.3\%). Antitumour activity was screened in Ehrlich
   ascites carcinoma (EAC) model. Pretreatment with 2 mg/kg body weight
   showed statistically significant decrease in tumour cell viability,
   while ascites volume and tumour cell count became slightly decreased,
   but not to a statistically significant extent. The results indicate that
   V. urticifolia deserves further research into its potential
   chemoprevention effects. (C) 2014 Elsevier Ltd. All rights reserved.",
journal = "Journal of Functional Foods",
title = "Phenolic profile, antibacterial, antimutagenic and antitumour evaluation
 of Veronica urticifolia Jacq.",
volume = "9",
doi = "10.1016/j.jff.2014.04.024",
pages = "192-201"
}

Zivkovic, J., Barreira, J. C. M., Stojković, D., Cebovic, T., Santos-Buelga, C., Maksimovic, Z.,& Ferreira, I. C. F. R.. (2014). Phenolic profile, antibacterial, antimutagenic and antitumour evaluation
 of Veronica urticifolia Jacq.. in Journal of Functional Foods, 9, 192-201.
https://doi.org/10.1016/j.jff.2014.04.024

Zivkovic J, Barreira JCM, Stojković D, Cebovic T, Santos-Buelga C, Maksimovic Z, Ferreira ICFR. Phenolic profile, antibacterial, antimutagenic and antitumour evaluation
 of Veronica urticifolia Jacq.. in Journal of Functional Foods. 2014;9:192-201.
doi:10.1016/j.jff.2014.04.024 .

Zivkovic, Jelena, Barreira, Joao C. M., Stojković, Dejan, Cebovic, Tatjana, Santos-Buelga, Celestino, Maksimovic, Zoran, Ferreira, Isabel C. F. R., "Phenolic profile, antibacterial, antimutagenic and antitumour evaluation
 of Veronica urticifolia Jacq." in Journal of Functional Foods, 9 (2014):192-201,
https://doi.org/10.1016/j.jff.2014.04.024 . .