| Natural bioactive compounds from winery by-products as health promoters: A review A Teixeira, N Baenas, R Dominguez-Perles, A Barros, E Rosa, ... International journal of molecular sciences 15 (9), 15638-15678, 2014 | 654 | 2014 |
| Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints A Gonçalves, P Goufo, A Barros, R Domínguez‐Perles, H Trindade, ... Journal of the Science of Food and Agriculture 96 (9), 2941-2951, 2016 | 306 | 2016 |
| Phytochemical and antioxidant analysis of medicinal and food plants towards bioactive food and pharmaceutical resources M Yu, I Gouvinhas, J Rocha, AI Barros Scientific reports 11 (1), 10041, 2021 | 224 | 2021 |
| Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.) AI Barros, FM Nunes, B Gonçalves, RN Bennett, AP Silva Food Chemistry 128 (1), 165-172, 2011 | 140 | 2011 |
| Polyphenolic compounds, antioxidant activity and l-phenylalanine ammonia-lyase activity during ripening of olive cv.“Cobrançosa” under different irrigation regimes M Machado, C Felizardo, AA Fernandes-Silva, FM Nunes, A Barros Food Research International 51 (1), 412-421, 2013 | 108 | 2013 |
| Potential application of grape (Vitis vinifera L.) stem extracts in the cosmetic and pharmaceutical industries: Valorization of a by-product C Leal, I Gouvinhas, RA Santos, E Rosa, AM Silva, MJ Saavedra, ... Industrial Crops and Products 154, 112675, 2020 | 104 | 2020 |
| Valorization challenges to almond residues: Phytochemical composition and functional application I Prgomet, B Gonçalves, R Domínguez-Perles, N Pascual-Seva, AI Barros Molecules 22 (10), 1774, 2017 | 102 | 2017 |
| Evaluation of grape (Vitis vinifera L.) stems from Portuguese varieties as a resource of (poly) phenolic compounds: A comparative study A Barros, A Gironés-Vilaplana, A Teixeira, J Collado-González, ... Food Research International 65, 375-384, 2014 | 101 | 2014 |
| Effect of extraction method and solvent system on the phenolic content and antioxidant activity of selected macro-and microalgae extracts M Monteiro, RA Santos, P Iglesias, A Couto, CR Serra, I Gouvinhas, ... Journal of Applied Phycology 32, 349-362, 2020 | 92 | 2020 |
| Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with … I Gouvinhas, JMMM De Almeida, T Carvalho, N Machado, AI Barros Food Chemistry 174, 226-232, 2015 | 91 | 2015 |
| Selenium contents of Portuguese commercial and wild edible mushrooms F Costa-Silva, G Marques, CC Matos, AI Barros, FM Nunes Food Chemistry 126 (1), 91-96, 2011 | 87 | 2011 |
| Critical review on the significance of olive phytochemicals in plant physiology and human health I Gouvinhas, N Machado, C Sobreira, R Domínguez-Perles, S Gomes, ... Molecules 22 (11), 1986, 2017 | 78 | 2017 |
| Assessment of (poly) phenols in grape (Vitis vinifera L.) stems by using food/pharma industry compatible solvents and response surface methodology R Domínguez-Perles, AI Teixeira, E Rosa, AI Barros Food Chemistry 164, 339-346, 2014 | 76 | 2014 |
| Nutrients, antinutrients, phenolic composition, and antioxidant activity of common bean cultivars and their potential for food applications B Carbas, N Machado, D Oppolzer, L Ferreira, M Queiroz, C Brites, ... Antioxidants 9 (2), 186, 2020 | 71 | 2020 |
| Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.) SC Santos, RPF Guiné, A Barros Journal of Food Measurement and Characterization 8, 105-112, 2014 | 70 | 2014 |
| Monitoring the antioxidant and antimicrobial power of grape (Vitis vinifera L.) stems phenolics over long-term storage I Gouvinhas, RA Santos, M Queiroz, C Leal, MJ Saavedra, ... Industrial crops and products 126, 83-91, 2018 | 68 | 2018 |
| The quality of leguminous vegetables as influenced by preharvest factors G Ntatsi, ME Gutiérrez-Cortines, I Karapanos, A Barros, J Weiss, A Balliu, ... Scientia Horticulturae 232, 191-205, 2018 | 61 | 2018 |
| Impact of cooking method on phenolic composition and antioxidant potential of four varieties of Phaseolus vulgaris L. and Glycine max L. CI Teixeira-Guedes, D Oppolzer, AI Barros, C Pereira-Wilson Lwt 103, 238-246, 2019 | 60 | 2019 |
| Phenolic composition and antioxidant activity of monovarietal and commercial Portuguese olive oils I Gouvinhas, J Machado, S Gomes, J Lopes, P Martins-Lopes, AI Barros Journal of the American Oil Chemists' Society 91, 1197-1203, 2014 | 54 | 2014 |
| Grape stems as a source of bioactive compounds: application towards added-value commodities and significance for human health A Barros, A Gironés-Vilaplana, A Texeira, N Baenas, ... Phytochemistry reviews 14, 921-931, 2015 | 53 | 2015 |
