| Exploring plant tissue culture to improve the production of phenolic compounds: A review MI Dias, MJ Sousa, RC Alves, ICFR Ferreira Industrial Crops and Products 82, 9-22, 2016 | 338 | 2016 |
| Microencapsulation of bioactives for food applications MI Dias, ICFR Ferreira, MF Barreiro Food & function 6 (4), 1035-1052, 2015 | 310 | 2015 |
| Grape pomace as a source of phenolic compounds and diverse bioactive properties CM Peixoto, MI Dias, MJ Alves, RC Calhelha, L Barros, SP Pinho, ... Food Chem 253, 132-138, 2018 | 271 | 2018 |
| Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions L Barros, M Dueñas, MI Dias, MJ Sousa, C Santos-Buelga, ICFR Ferreira Food chemistry 136 (1), 1-8, 2013 | 247 | 2013 |
| Edible flowers as sources of phenolic compounds with bioactive potential TCSP Pires, MI Dias, L Barros, RC Calhelha, MJ Alves, MBPP Oliveira, ... Food Research International 105, 580-588, 2018 | 210 | 2018 |
| Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction MI Dias, L Barros, M Dueñas, E Pereira, AM Carvalho, RC Alves, ... Food chemistry 141 (4), 4152-4160, 2013 | 205 | 2013 |
| Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants B Melgar, MI Dias, A Ciric, M Sokovic, EM Garcia-Castello, ... Industrial crops and products 111, 212-218, 2018 | 154 | 2018 |
| Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L. L Barros, M Dueñas, MI Dias, MJ Sousa, C Santos-Buelga, ICFR Ferreira Food Chemistry 132 (2), 841-848, 2012 | 153 | 2012 |
| Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients TCSP Pires, MI Dias, L Barros, ICFR Ferreira Food chemistry 220, 337-343, 2017 | 134 | 2017 |
| Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe) TCSP Pires, MI Dias, L Barros, MJ Alves, MBPP Oliveira, ... Food Chemistry 240, 701-706, 2018 | 117 | 2018 |
| By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties B Melgar, MI Dias, A Ciric, M Sokovic, EM Garcia-Castello, ... Industrial crops and products 107, 353-359, 2017 | 111 | 2017 |
| Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample? MI Dias, L Barros, M Dueñas, RC Alves, MBPP Oliveira, C Santos-Buelga, ... Food chemistry 156, 339-346, 2014 | 92 | 2014 |
| Nutritional composition, antioxidant activity and phenolic compounds of wild Taraxacum sect. Ruderalia MI Dias, L Barros, RC Alves, MBPP Oliveira, C Santos-Buelga, ... Food research international 56, 266-271, 2014 | 92 | 2014 |
| Phenolic compounds characterization by LC-DAD-ESI/MSn and bioactive properties of Thymus algeriensis Boiss. & Reut. and Ephedra alata Decne BEC Ziani, SA Heleno, K Bachari, MI Dias, MJ Alves, L Barros, ... Food Research International, 2018 | 89 | 2018 |
| Incorporation of natural colorants obtained from edible flowers in yogurts TCSP Pires, MI Dias, L Barros, JCM Barreira, C Santos-Buelga, ... Lwt 97, 668-675, 2018 | 79 | 2018 |
| Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges L Cebadera-Miranda, L Domínguez, MI Dias, L Barros, ICFR Ferreira, ... Food chemistry 270, 395-402, 2019 | 71 | 2019 |
| Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients P Morales, L Barros, MI Dias, C Santos-Buelga, ICFR Ferreira, ... Food chemistry 208, 220-227, 2016 | 71 | 2016 |
| Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation RCG Corrêa, CWI Haminiuk, L Barros, MI Dias, RC Calhelha, CG Kato, ... Journal of Functional Foods 36, 410-417, 2017 | 67 | 2017 |
| Journal of Functional Foods RCG Corrêa, CWI Haminiuk, L Barros, MI Dias, RC Calhelha, CG Kato, ... | 67* | |
| Effects of in vitro gastrointestinal digestion and colonic fermentation on a rosemary (Rosmarinus officinalis L) extract rich in rosmarinic acid GA Gonçalves, RCG Corrêa, L Barros, MI Dias, RC Calhelha, VG Correa, ... Food chemistry 271, 393-400, 2019 | 66 | 2019 |
