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Biology and Biochemistry
Portugal
2026
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Chemistry
Portugal
2026

D-Index & Metrics

Chemistry

D-Index
107
Citations
44000
World Ranking
904
National Ranking
5

Biology and Biochemistry

D-Index
108
Citations
45621
World Ranking
1041
National Ranking
2

Research.com Recognitions

  • 2026 - Research.com Biology and Biochemistry in Portugal Leader Award
  • 2026 - Research.com Chemistry in Portugal Leader Award
  • 2025 - Research.com Biology and Biochemistry in Portugal Leader Award
  • 2025 - Research.com Chemistry in Portugal Leader Award
  • 2023 - Research.com Biology and Biochemistry in Portugal Leader Award
  • 2022 - Research.com Biology and Biochemistry in Portugal Leader Award
  • 2022 - Research.com Chemistry in Portugal Leader Award

Overview

Lillian Barros is affiliated with the Polytechnic Institute of Bragança in Portugal. Their research spans multiple areas within agricultural and biological sciences as well as medicine. The scientist's work emphasizes biochemistry, plant science, food science, molecular biology, and nutrition and dietetics as main subfields.

The research focus centers around phytochemicals and antioxidant activities, essential oils and antimicrobial activity, botanical research and applications, fungal biology and applications, phytochemistry and biological activities, antioxidant activity and oxidative stress, and seed and plant biochemistry.

Barros has contributed to numerous publications, concentrating on food-related sciences and chemistry. Frequent publication venues include:

  • Foods
  • Food Chemistry
  • Molecules
  • Food & Function
  • Antioxidants

Recent papers by Barros reflect interests in phenolic compounds, natural food colorants, bioactive compounds, preservation methods, and anthocyanin-rich extracts. Selected recent publications are:

  • Phenolic compounds: current industrial applications, limitations and future challenges, 2020, Food & Function
  • Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge, 2022, Journal of Agricultural and Food Chemistry
  • Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study, 2020, Foods
  • Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms, 2021, Trends in Food Science & Technology
  • Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product, 2020, Food Chemistry

Barros has collaborated extensively with several researchers, with frequent co-authors including:

  • Isabel C.F.R. Ferreira
  • María Inês Días
  • Ricardo C. Calhelha
  • José Pinela
  • Marina Sokóvić

In addition to journal articles, Barros has contributed to book publications. One known publication is titled Edible Fungi, published by the Royal Society of Chemistry in 2022.

Best Publications

  • Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal : individual cap and stipe activity

    Isabel C.F.R. Ferreira;Paula Baptista;Miguel Vilas-Boas;Lillian Barros

  • Antioxidants in Wild Mushrooms

    Isabel C.F.R. Ferreira;Lillian Barros;Rui M.V. Abreu

  • Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities

    Lillian Barros;Maria João Ferreira;Bruno Queirós;Isabel C.F.R. Ferreira

  • Wild and commercial mushrooms as source of nutrients and nutraceuticals

    Lillian Barros;Telma Cruz;Paula Baptista;Letícia M. Estevinho

  • Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: an inter-species comparative study.

    Filipa S. Reis;Lillian Barros;Anabela Martins;Isabel C.F.R. Ferreira

  • Phenolic compounds: current industrial applications, limitations and future challenges

    Bianca R. Albuquerque;Bianca R. Albuquerque;Sandrina A. Heleno;M. Beatriz P. P. Oliveira;Lillian Barros

  • Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

    Natália Martins;Custódio Lobo Roriz;Patricia Morales;Lillian Barros

  • Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays.

    Lillian Barros;Paula Baptista;Isabel C.F.R. Ferreira

  • Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays

    Lillian Barros;Soraia Falcão;Soraia Falcão;Paula Baptista;Cristina Freire

  • Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts

    Lillian Barros;Ricardo C. Calhelha;Josiana A. Vaz;Isabel C. F. R. Ferreira

  • Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal

    Lillian Barros;Paula Baptista;Daniela M. Correia;Susana Casal

  • Phenolic acids determination by HPLC-DAD-ESI/MS in sixteen different Portuguese wild mushrooms species.

    Lillian Barros;Montserrat Dueñas;Isabel C.F.R. Ferreira;Paula Baptista

  • Chemical composition and biological properties of portuguese wild mushrooms: a comprehensive study.

    Lillian Barros;Bruna A Venturini;Paula Baptista;Letícia M Estevinho

  • Strawberry-tree, blackthorn and rose fruits: detailed characterisation in nutrients and phytochemicals with antioxidant properties.

    Lillian Barros;Ana Maria Carvalho;Jorge Sá Morais;Isabel C.F.R. Ferreira

  • Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: a comparative study between in vivo and in vitro samples.

    Filipa S. Reis;Anabela Martins;Lillian Barros;Isabel C.F.R. Ferreira

  • Candidiasis: predisposing factors, prevention, diagnosis and alternative treatment

    Natália Martins;Isabel C. F. R. Ferreira;Lillian Barros;Sónia Carina Silva

  • Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L

    Lillian Barros;Eliana Pereira;Ricardo C. Calhelha;Ricardo C. Calhelha;Montserrat Dueñas

  • Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange.

    Rafaela Guimarães;Lillian Barros;João C.M. Barreira;Maria João Sousa

  • In vivo antioxidant activity of phenolic compounds: facts and gaps

    Natália Martins;Lillian Barros;Isabel C.F.R. Ferreira

  • Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity

    Sandrina A. Heleno;Lillian Barros;Maria João Sousa;Anabela Martins

Frequent Co-Authors

Isabel C.F.R. Ferreira
Isabel C.F.R. Ferreira Polytechnic Institute of Bragança
Celestino Santos-Buelga
Celestino Santos-Buelga University of Salamanca
Ângela Fernandes
Ângela Fernandes Polytechnic Institute of Bragança
Marina Soković
Marina Soković University of Belgrade
Miguel A. Prieto
Miguel A. Prieto Universidade de Vigo
Montserrat Dueñas
Montserrat Dueñas University of Salamanca
Spyridon A. Petropoulos
Spyridon A. Petropoulos University Of Thessaly
M. Beatriz P.P. Oliveira
M. Beatriz P.P. Oliveira University of Porto
Mariana Henriques
Mariana Henriques University of Minho
Rosane Marina Peralta
Rosane Marina Peralta State University of Maringa

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