D-Index & Metrics Best Publications
Biology and Biochemistry
Portugal
2022

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 72 Citations 19,868 451 World Ranking 2249 National Ranking 14
Biology and Biochemistry D-index 76 Citations 21,649 476 World Ranking 2162 National Ranking 5

Research.com Recognitions

Awards & Achievements

2022 - Research.com Biology and Biochemistry in Portugal Leader Award

Overview

What is she best known for?

The fields of study she is best known for:

  • Botany
  • Food science
  • Biochemistry

Her primary areas of investigation include Antioxidant, Botany, Food science, Chromatography and Biochemistry. Lillian Barros studies Antioxidant, namely Lipid peroxidation. Her study looks at the relationship between Botany and topics such as Flavonols, which overlap with Kaempferol.

Her research brings together the fields of Polyunsaturated fatty acid and Food science. She focuses mostly in the field of Polyunsaturated fatty acid, narrowing it down to matters related to Sugar and, in some cases, Linoleic acid. As a member of one scientific family, she mostly works in the field of Biochemistry, focusing on In vivo and, on occasion, Sativum, Coriandrum and Polyphenol.

Her most cited work include:

  • Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal : individual cap and stipe activity (476 citations)
  • Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities (406 citations)
  • Antioxidants in Wild Mushrooms (389 citations)

What are the main themes of her work throughout her whole career to date?

Lillian Barros mostly deals with Food science, Antioxidant, Botany, Traditional medicine and Antimicrobial. Lillian Barros has included themes like Polyunsaturated fatty acid and Chemical composition in her Food science study. Lillian Barros has researched Antioxidant in several fields, including Decoction and Nutraceutical.

She regularly links together related areas like Horticulture in her Botany studies. Her Traditional medicine research focuses on Medicinal plants and Phytochemical. She regularly ties together related areas like Thiobarbituric acid in her TBARS studies.

She most often published in these fields:

  • Food science (48.64%)
  • Antioxidant (44.65%)
  • Botany (23.25%)

What were the highlights of her more recent work (between 2019-2021)?

  • Food science (48.64%)
  • Antioxidant (44.65%)
  • Antimicrobial (14.98%)

In recent papers she was focusing on the following fields of study:

Lillian Barros mainly focuses on Food science, Antioxidant, Antimicrobial, Traditional medicine and Food industry. Her Food science study integrates concerns from other disciplines, such as Extraction, Polyunsaturated fatty acid and Chemical composition. Her research in Antioxidant intersects with topics in Palmitic acid, Decoction and Haemolysis.

While the research belongs to areas of Antimicrobial, she spends her time largely on the problem of Catechin, intersecting her research to questions surrounding Pomace. Her Traditional medicine research includes themes of Biofilm, Rosmarinic acid and Cytotoxicity. Her Food industry course of study focuses on Colourant and Glycoside.

Between 2019 and 2021, her most popular works were:

  • Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties. (20 citations)
  • Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product (14 citations)
  • Chemical and bioactive characterization of the aromatic plant Levisticum officinale W.D.J. Koch: a comprehensive study. (12 citations)

In her most recent research, the most cited papers focused on:

  • Botany
  • Food science
  • Biochemistry

Lillian Barros focuses on Food science, Antioxidant, Antimicrobial, Horticulture and Polyphenol. Her Food science research incorporates elements of Catechin and Quercetin. Specifically, her work in Antioxidant is concerned with the study of TBARS.

Her Antimicrobial study combines topics from a wide range of disciplines, such as Sunflower, Fermentation, Antibacterial activity, Husk and Traditional medicine. Her Horticulture research includes elements of Tocopherol, Fertilizer and Linoleic acid, Fatty acid. She combines subjects such as Potato starch, Starch and Bioavailability with her study of Polyphenol.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

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.
Food Chemistry (2007)

819 Citations

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.
Food Chemistry (2007)

746 Citations

Antioxidants in Wild Mushrooms

Isabel C.F.R. Ferreira;Lillian Barros;Rui M.V. Abreu.
Current Medicinal Chemistry (2009)

696 Citations

Wild and commercial mushrooms as source of nutrients and nutraceuticals

Lillian Barros;Telma Cruz;Paula Baptista;Letícia M. Estevinho.
Food and Chemical Toxicology (2008)

554 Citations

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.
Food and Chemical Toxicology (2012)

393 Citations

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.
Food and Chemical Toxicology (2007)

335 Citations

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

Lillian Barros;Soraia Falcão;Soraia Falcão;Paula Baptista;Cristina Freire.
Food Chemistry (2008)

333 Citations

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.
European Food Research and Technology (2007)

330 Citations

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

Lillian Barros;Bruna A Venturini;Paula Baptista;Letícia M Estevinho.
Journal of Agricultural and Food Chemistry (2008)

314 Citations

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.
Food Chemistry (2010)

299 Citations

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