Use of HPLC–DAD–ESI/MS to profile phenolic compounds in edible wild greens from Portugal

Lillian Barros; Montserrat Dueñas; Isabel Cristina Fernandes Rodrigues Ferreira; Ana Maria Carvalho; Celestino Santos‐Buelga

doi:10.1016/j.foodchem.2011.01.009

Discussion(0)

No comments yet. Be the first to comment.

Related publications

Article2012

Characterization of phenolic compounds in wild medicinal flowers from Portugal by HPLC–DAD–ESI/MS and evaluation of antifungal properties

Lillian Barros, Carlos Alves, Montserrat Dueñas, Sónia Silva, Rosário Oliveira, Ana Maria Carvalho, Mariana Henriques, Celestino Santos‐Buelga, Isabel Cristina Fernandes Rodrigues Ferreira

Article2013

Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS

Ana María Gómez‐Caravaca, Vito Verardo, Moreno Toselli, Antonio Segura‐Carretero, Alberto Fernandez Gutierrez, María Fiorenza Caboni

Article2009

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

Lillian Barros, Montserrat Dueñas, Isabel Cristina Fernandes Rodrigues Ferreira, Paula Baptista, Celestino Santos‐Buelga

Article2011

Phenolic profile in edible and non edible wild mushrooms from Northeast Portugal

Josiana A. Vaz, Lillian Barros, Anabela Martins, M. Helena Vasconcelos, Isabel Cristina Fernandes Rodrigues Ferreira

Article2016

Phenolic compounds in Coleostephus myconis (L.) Rchb.f.: characterization by HPLC-DAD-ESI/MS and phenology effects

João C.M. Barreira, Sílvia M.F. Bessada, Lillian Barros, M. Beatriz P.P. Oliveira, Isabel Cristina Fernandes Rodrigues Ferreira