Work with João Barreira | NotedSource
Investigador Auxiliar, Centro de Investigação de Montanha
https://cv.notedsource.io/me/1PJKODKL
João Barreira
Investigador Auxiliar, Centro de Investigação de Montanha
Research Expertise
Química
Biotecnologia
Biologia Molecular
Legacy Map
Full ViewPublications
Antioxidant activity of Portuguese honey
samples: Different contributions of the
entire honey and phenolic extract
Food Chemistry
2009
Antioxidant activities of the extracts
from chestnut flower, leaf, skins and
fruit
Food Chemistry
2008
Targeting excessive free radicals with
peels and juices of citrus fruits:
Grapefruit, lemon, lime and orange
Food and Chemical Toxicology
2010
Pulses and food security: Dietary protein,
digestibility, bioactive and functional
properties
Trends in Food Science &
Technology
2019
Phenolic profile and antioxidant activity
of Coleostephus myconis (L.) Rchb.f.: An
underexploited and highly disseminated
species
Industrial Crops and Products
2016
Natural phytochemicals and probiotics as
bioactive ingredients for functional
foods: Extraction, biochemistry and
protected-delivery technologies
Trends in Food Science &
Technology
2016
Asteraceae species with most prominent
bioactivity and their potential
applications: A review
Industrial Crops and Products
2015
Antioxidant activity and bioactive
compounds of ten Portuguese regional and
commercial almond cultivars
Food and Chemical Toxicology
2008
Bioactive and functional compounds in
apple pomace from juice and cider
manufacturing: Potential use in dermal
formulations
Trends in Food Science &
Technology
2019
Proposal of an Information System for a
Semi-automatic Virtual Reconstruction of
Archeological Sites
Procedia Technology
2012
A New Age forQuercusspp. Fruits:
Review on Nutritional and Phytochemical
Composition and Related Biological
Activities of Acorns
Comprehensive Reviews in Food Science
and Food Safety
2016
Development of a Novel Methodology for the
Analysis of Ergosterol in Mushrooms
Food Analytical Methods
2013
Sugars Profiles of Different Chestnut
(Castanea sativa Mill.) and Almond (Prunus
dulcis) Cultivars by HPLC-RI
Plant Foods for Human Nutrition
2009
Development of a functional dairy food:
Exploring bioactive and preservation
effects of chamomile (Matricaria recutita
L.)
Journal of Functional Foods
2015
Wild mushrooms and their mycelia as
sources of bioactive compounds:
Antioxidant, anti-inflammatory and
cytotoxic properties
Food Chemistry
2017
Spray-dried Spirulina platensis as an
effective ingredient to improve yogurt
formulations: Testing different
encapsulating solutions
Journal of Functional Foods
2019
Edible flowers of Viola tricolor L. as a
new functional food: Antioxidant activity,
individual phenolics and effects of gamma
and electron-beam irradiation
Food Chemistry
2015
Nutritional, Fatty Acid and
Triacylglycerol Profiles of
Castanea sativa Mill. Cultivars: A
Compositional and Chemometric Approach
Journal of Agricultural and Food
Chemistry
2009
Effects of different processing
technologies on chemical and antioxidant
parameters of Macrolepiota procera wild
mushroom
LWT - Food Science and Technology
2013
Crataegus monogyna buds and fruits
phenolic extracts: Growth inhibitory
activity on human tumor cell lines and
chemical characterization by
HPLC–DAD–ESI/MS
Food Research International
2012
Portuguese wild mushrooms at the
“pharma–nutrition” interface: Nutritional
characterization and antioxidant
properties
Food Research International
2013
Basil as functional and preserving
ingredient in “Serra da Estrela” cheese
Food Chemistry
2016
Incorporation of natural colorants
obtained from edible flowers in yogurts
LWT
2018
Functionalization of yogurts with Agaricus
bisporus extracts encapsulated in
spray-dried maltodextrin crosslinked with
citric acid
Food Chemistry
2018
Effectiveness of gamma and electron beam
irradiation as preserving technologies of
fresh Agaricus bisporus Portobello: A
comparative study
Food Chemistry
2019
Antioxidant Potential of Chestnut
(Castanea sativa L.) and Almond (Prunus
dulcis L.) By-products
Food Science and Technology
International
2010
Suitability of gamma irradiation for
preserving fresh-cut watercress quality
during cold storage
Food Chemistry
2016
Effects of gamma irradiation on physical
parameters of Lactarius deliciosus wild
edible mushrooms
Postharvest Biology and
Technology
2012
Chemical characterization of chestnut
cultivars from three consecutive years:
Chemometrics and contribution for
authentication
Food and Chemical Toxicology
2012
Dietary antioxidant supplements: Benefits
of their combined use
Food and Chemical Toxicology
2011
Bactericidal, quorum quenching and
anti-biofilm nanofactories: a new niche
for nanotechnologists
Critical Reviews in Biotechnology
2016
In search of synergistic effects in
antioxidant capacity of combined edible
mushrooms
International Journal of Food Sciences
and Nutrition
2009
Study of chemical changes and antioxidant
activity variation induced by
gamma-irradiation on wild mushrooms:
Comparative study through principal
component analysis
Food Research International
2013
Supervised Chemical Pattern Recognition in
Almond (Prunus dulcis) Portuguese PDO
Cultivars: PCA- and LDA-Based Triennial
Study
Journal of Agricultural and Food
Chemistry
2012
Ficus carica L. and Prunus spinosa L.
extracts as new anthocyanin-based food
colorants: A thorough study in
confectionery products
Food Chemistry
2020
Anthocyanin Profile of Elderberry Juice: A
Natural-Based Bioactive Colouring
Ingredient with Potential Food Application
Molecules
2019
Cottage cheeses functionalized with fennel
and chamomile extracts: Comparative
performance between free and
microencapsulated forms
Food Chemistry
2016
Biostimulants Application Alleviates Water
Stress Effects on Yield and Chemical
Composition of Greenhouse Green Bean
(Phaseolus vulgaris L.)
Agronomy
2020
Bioactive evaluation and application of
different formulations of the natural
colorant curcumin (E100) in a hydrophilic
matrix (yogurt)
Food Chemistry
2018
Effects of oral dosage form and storage
period on the antioxidant properties of
four species used in traditional herbal
medicine
Phytotherapy Research
2010
Effects of Gamma Irradiation on the
Chemical Composition and Antioxidant
Activity of Lactarius deliciosus L. Wild
Edible Mushroom
Food and Bioprocess Technology
2012
Effect of gamma irradiation and extended
storage on selected chemical constituents
and antioxidant activities of sliced
mushroom
Food Control
2017
Phytochemical characterization and
antioxidant activity of Opuntia microdasys
(Lehm.) Pfeiff flowers in different stages
of maturity
Journal of Functional Foods
2014
Suitability of lemon balm (Melissa
officinalis L.) extract rich in rosmarinic
acid as a potential enhancer of functional
properties in cupcakes
Food Chemistry
2018
Influence of gamma irradiation in the
antioxidant potential of chestnuts
(Castanea sativa Mill.) fruits and skins
Food and Chemical Toxicology
2011
Assessing the effects of gamma irradiation
and storage time in energetic value and in
major individual nutrients of chestnuts
Food and Chemical Toxicology
2011
Chemical and antioxidant profiles of acorn
tissues from Quercus spp.: Potential as
new industrial raw materials
Industrial Crops and Products
2016
Phenolic profile and bioactivity of
cardoon (Cynara cardunculus L.)
inflorescence parts: Selecting the best
genotype for food applications
Food Chemistry
2018
Effects of gamma irradiation on chemical
composition and antioxidant potential of
processed samples of the wild mushroom
Macrolepiota procera
Food Chemistry
2014
Phenolic profiling of Veronica spp. grown
in mountain, urban and sandy soil
environments
Food Chemistry
2014
Chemical characterization of the medicinal
mushroom Phellinus linteus (Berkeley &
Curtis) Teng and contribution of different
fractions to its bioactivity
LWT - Food Science and Technology
2014
Analysis of organic acids in electron beam
irradiated chestnuts (Castanea sativa
Mill.): Effects of radiation dose and
storage time
Food and Chemical Toxicology
2013
Vitamin E Profile as a Reliable
Authenticity Discrimination Factor between
Chestnut (Castanea sativa Mill.) Cultivars
Journal of Agricultural and Food
Chemistry
2009
Seeds of Opuntia spp. as a novel high
potential by-product: Phytochemical
characterization and antioxidant activity
Industrial Crops and Products
2015
Propensity for biofilm formation by
clinical isolates from urinary tract
infections: developing a multifactorial
predictive model to improve antibiotherapy
Journal of Medical Microbiology
2014
Promising Antioxidant and Antimicrobial
Food Colourants from Lonicera caerulea L.
var. Kamtschatica
Antioxidants
2019
Arbutus unedo L. and Ocimum basilicum L.
as sources of natural preservatives for
food industry: A case study using loaf
bread
LWT
2018
Extended use of gamma irradiation in wild
mushrooms conservation: Validation of
2 kGy dose to preserve their chemical
characteristics
LWT - Food Science and Technology
2016
Feasibility of electron-beam irradiation
to preserve wild dried mushrooms: Effects
on chemical composition and antioxidant
activity
Innovative Food Science & Emerging
Technologies
2014
Gamma irradiation as a practical
alternative to preserve the chemical and
bioactive wholesomeness of widely used
aromatic plants
Food Research International
2015
Irradiation as a novel approach to improve
quality of Tropaeolum majus L. flowers:
Benefits in phenolic profiles and
antioxidant activity
Innovative Food Science & Emerging
Technologies
2015
Postharvest quality changes in fresh-cut
watercress stored under conventional and
inert gas-enriched modified atmosphere
packaging
Postharvest Biology and
Technology
2016
Almond cold-pressed oil by-product as
ingredient for cookies with potential
health benefits: Chemical and sensory
evaluation
Food Science and Human Wellness
2019
Dietary fiber, mineral elements profile
and macronutrients composition in
different edible parts of Opuntia
microdasys (Lehm.) Pfeiff and Opuntia
macrorhiza (Engelm.)
LWT - Food Science and Technology
2015
Development of hydrosoluble gels with
Crataegus monogyna extracts for topical
application: Evaluation of antioxidant
activity of the final formulations
Industrial Crops and Products
2013
Bioactive properties of medicinal plants
from the Algerian flora: Selecting the
species with the highest potential in view
of application purposes
Industrial Crops and Products
2015
Chestnut and lemon balm based ingredients
as natural preserving agents of the
nutritional profile in matured “Serra da
Estrela” cheese
Food Chemistry
2016
Exquisite wild mushrooms as a source of
dietary fiber: Analysis in electron-beam
irradiated samples
LWT - Food Science and Technology
2015
Phenolic profile, antibacterial,
antimutagenic and antitumour evaluation of
Veronica urticifolia Jacq.
Journal of Functional Foods
2014
Combined Effects of Electron-Beam
Irradiation and Storage Time on the
Chemical and Antioxidant Parameters of
Wild Macrolepiota procera Dried Samples
Food and Bioprocess Technology
2013
Chemometric characterization of gamma
irradiated chestnuts from Turkey
Radiation Physics and Chemistry
2012
Effects of Electron-Beam Radiation on
Nutritional Parameters of Portuguese
Chestnuts (Castanea sativa Mill.)
Journal of Agricultural and Food
Chemistry
2012
Gomphrena globosa L. as a novel source of
food-grade betacyanins: Incorporation in
ice-cream and comparison with beet-root
extracts and commercial betalains
LWT
2018
Variety and Harvesting Season Effects on
Antioxidant Activity and Vitamins Content
of Citrus sinensis Macfad.
Molecules
2015
Long-term storage effect on chemical
composition, nutritional value and quality
of Greek onion landrace “Vatikiotiko”
Food Chemistry
2016
Different Citrus rootstocks present high
dissimilarities in their antioxidant
activity and vitamins content according to
the ripening stage
Journal of Plant Physiology
2015
Beef burger patties incorporated with
Boletus edulis
extracts: Lipid peroxidation inhibition
effects
European Journal of Lipid Science and
Technology
2011
Anthocyanins from Rubus fruticosus L. and
Morus nigra L. Applied as Food Colorants:
A Natural Alternative
Plants
2021
How does electron beam irradiation dose
affect the chemical and antioxidant
profiles of wild dried Amanita mushrooms?
Food Chemistry
2015
Insights on the Formulation of Herbal
Beverages with Medicinal Claims According
with Their Antioxidant Properties
Molecules
2013
Low Dose γ-Irradiation As a Suitable
Solution for Chestnut (Castanea sativa
Miller) Conservation: Effects on Sugars,
Fatty Acids, and Tocopherols
Journal of Agricultural and Food
Chemistry
2011
Potato biodiversity: A linear discriminant
analysis on the nutritional and
physicochemical composition of fifty
genotypes
Food Chemistry
2021
Valorization of Bio-Residues from the
Processing of Main Portuguese Fruit Crops:
From Discarded Waste to Health Promoting
Compounds
Molecules
2021
Phytochemical characterization and
antioxidant activity of the cladodes of
Opuntia macrorhiza (Engelm.) and Opuntia
microdasys (Lehm.)
Food Funct.
2014
The incorporation of plant materials in
“Serra da Estrela” cheese improves
antioxidant activity without changing the
fatty acid profile and visual appearance
European Journal of Lipid Science and
Technology
2015
Medicago spp. as potential sources of
bioactive isoflavones: Characterization
according to phylogenetic and phenologic
factors
Phytochemistry
2015
Two-Dimensional PCA Highlights the
Differentiated Antitumor and Antimicrobial
Activity of Methanolic and Aqueous
Extracts ofLaurus nobilisL. from
Different Origins
BioMed Research International
2014
EFFECTS OF DIFFERENT PHENOLS EXTRACTION
CONDITIONS ON ANTIOXIDANT ACTIVITY OF
ALMOND (PRUNUS DULCIS) FRUITS
Journal of Food Biochemistry
2009
Chemical Profiling and Assessment of
Antineurodegenerative and Antioxidant
Properties of Veronica teucrium L.
and Veronica jacquinii Baumg .
Chemistry & Biodiversity
2017
Traditional pastry with chestnut flowers
as natural ingredients: An approach of the
effects on nutritional value and chemical
composition
Journal of Food Composition and
Analysis
2015
Postharvest changes in the phenolic
profile of watercress induced by
post-packaging irradiation and modified
atmosphere packaging
Food Chemistry
2018
Characterization and Application of
Pomegranate Epicarp Extracts as Functional
Ingredients in a Typical Brazilian Pastry
Product
Molecules
2020
Combined effects of gamma-irradiation and
preparation method on antioxidant activity
and phenolic composition of Tuberaria
lignosa
RSC Adv.
2015
Phylogenetic insights on the isoflavone
profile variations in Fabaceae spp.:
Assessment through PCA and LDA
Food Research International
2015
Is honey able to potentiate the
antioxidant and cytotoxic properties of
medicinal plants consumed as infusions for
hepatoprotective effects?
Food & Function
2015
Advances in Isoflavone Profile
Characterisation using Matrix Solid‐phase
Dispersion Coupled to HPLC/DAD in
Medicago Species
Phytochemical Analysis
2014
Incorporation of tocopherol-rich extracts
from mushroom mycelia into yogurt
Food & Function
2018
How functional foods endure throughout the
shelf storage? Effects of packing
materials and formulation on the quality
parameters and bioactivity of smoothies
LWT
2016
Bioactivity and chemical characterization
of Opuntia macrorhiza Engelm. seed oil:
potential food and pharmaceutical
applications
Food & Function
2017
Education
University of Porto
Pharmaceutical Sciences / December, 2010
Porto
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