Alkaloids from Fungi
Jani Silva(Fernando Pessoa University), Maria José Alves(Polytechnic Institute of Bragança), Cátia Palito(Águas de Portugal (Portugal)), Juliana Garcia(University of Trás-os-Montes and Alto Douro), André M. Lemos, Rafaela Guimarães(Office of Technology Transfer), Lillian Barros(Polytechnic Institute of Bragança)
Cited by 2
Related Papers
Phenolic compounds: current industrial applications, limitations and future challenges
|Food & Function|2020|706
Grape pomace as a source of phenolic compounds and diverse bioactive properties
|Food Chemistry|2018|337
Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.
|Journal of Functional Foods|2013|327
Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts
|European Food Research and Technology|2006|277
Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange
|Food and Chemical Toxicology|2009|271