The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivativesOludemi Taofiq, Isabel C.F.R. Ferreira, Anabela Martins et al.|Food Research International|2015Cited by 155
Wild mushrooms and their mycelia as sources of bioactive compounds: Antioxidant, anti-inflammatory and cytotoxic propertiesFedia Souilem, Isabel C.F.R. Ferreira, Ângela Fernandes et al.|Food Chemistry|2017Cited by 109