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Ana I.R.N.A. Barros
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Ana I.R.N.A. Barros
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Ana I.R.N.A. Barros
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1
Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread
by
Rita Beltrão Martins
,
Irene Gouvinhas
,
Maria Cristiana Nunes
,
José Alcides Peres
,
Anabela Raymundo
,
Ana I.R.N.A. Barros
Published 2020-08-01
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Article
2
Exploring the Benefits of Phycocyanin: From Spirulina Cultivation to Its Widespread Applications
by
Raquel Fernandes
,
Joana Campos
,
Mónica Serra
,
Javier Fidalgo
,
Hugo Almeida
,
Ana Casas
,
Duarte Toubarro
,
Ana I. R. N. A. Barros
Published 2023-04-01
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Article
3
Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile
by
Rita Beltrão Martins
,
Irene Gouvinhas
,
Maria Cristiana Nunes
,
Luís Mendes Ferreira
,
José A. Peres
,
Anabela Raymundo
,
Ana I.R.N.A. Barros
Published 2022-01-01
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