| A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives M Carocho, ICFR Ferreira Food and chemical toxicology 51, 15-25, 2013 | 2386 | 2013 |
| Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity ICFR Ferreira, P Baptista, M Vilas-Boas, L Barros Food chemistry 100 (4), 1511-1516, 2007 | 1086 | 2007 |
| Bioactivity of phenolic acids: Metabolites versus parent compounds: A review SA Heleno, A Martins, MJRP Queiroz, ICFR Ferreira Food chemistry 173, 501-513, 2015 | 980 | 2015 |
| Antioxidants in wild mushrooms ICFR Ferreira, L Barros, R Abreu Current Medicinal Chemistry 16 (12), 1543-1560, 2009 | 956 | 2009 |
| Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities L Barros, MJ Ferreira, B Queiros, ICFR Ferreira, P Baptista Food chemistry 103 (2), 413-419, 2007 | 937 | 2007 |
| Adding molecules to food, pros and cons: A review on synthetic and natural food additives M Carocho, MF Barreiro, P Morales, ICFR Ferreira Comprehensive reviews in food science and food safety 13 (4), 377-399, 2014 | 888 | 2014 |
| Phenolic Compounds and Antimicrobial Activity of Olive (Olea europaea L. Cv. Cobrançosa) Leaves AP Pereira, ICFR Ferreira, F Marcelino, P Valentão, PB Andrade, ... Molecules 12 (5), 1153-1162, 2007 | 820 | 2007 |
| Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract ICFR Ferreira, E Aires, JCM Barreira, LM Estevinho Food chemistry 114 (4), 1438-1443, 2009 | 771 | 2009 |
| Wild and commercial mushrooms as source of nutrients and nutraceuticals L Barros, T Cruz, P Baptista, LM Estevinho, ICFR Ferreira Food and Chemical Toxicology 46 (8), 2742-2747, 2008 | 766 | 2008 |
| Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia L.) green husks I Oliveira, A Sousa, ICFR Ferreira, A Bento, L Estevinho, JA Pereira Food and chemical toxicology 46 (7), 2326-2331, 2008 | 739 | 2008 |
| Natural food additives: Quo vadis? M Carocho, P Morales, ICFR Ferreira Trends in food science & technology 45 (2), 284-295, 2015 | 687 | 2015 |
| Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study FS Reis, L Barros, A Martins, ICFR Ferreira Food and Chemical Toxicology 50 (2), 191-197, 2012 | 679 | 2012 |
| Walnut (Juglans regia L.) leaves: Phenolic compounds, antibacterial activity and antioxidant potential of different cultivars JA Pereira, I Oliveira, A Sousa, P Valentão, PB Andrade, ICFR Ferreira, ... Food and chemical toxicology 45 (11), 2287-2295, 2007 | 674 | 2007 |
| Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit JCM Barreira, ICFR Ferreira, MBPP Oliveira, JA Pereira Food chemistry 107 (3), 1106-1113, 2008 | 626 | 2008 |
| Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars JA Pereira, I Oliveira, A Sousa, ICFR Ferreira, A Bento, L Estevinho Food and chemical toxicology 46 (6), 2103-2111, 2008 | 592 | 2008 |
| A review on antimicrobial activity of mushroom (Basidiomycetes) extracts and isolated compounds MJ Alves, ICFR Ferreira, J Dias, V Teixeira, A Martins, M Pintado Planta medica 78 (16), 1707-1718, 2012 | 568 | 2012 |
| Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review N Martins, S Petropoulos, ICFR Ferreira Food chemistry 211, 41-50, 2016 | 562 | 2016 |
| Antimicrobial activity of phenolic compounds identified in wild mushrooms, SAR analysis and docking studies MJ Alves, ICFR Ferreira, HJC Froufe, RMV Abreu, A Martins, M Pintado Journal of applied microbiology 115 (2), 346-357, 2013 | 537 | 2013 |
| Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices N Martins, CL Roriz, P Morales, L Barros, ICFR Ferreira Trends in food science & technology 52, 1-15, 2016 | 514 | 2016 |
| Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays L Barros, P Baptista, ICFR Ferreira Food and chemical Toxicology 45 (9), 1731-1737, 2007 | 473 | 2007 |
