Pereira, José Alberto

Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves

Pereira, A. P., Ferreira, I. C., Marcelino, F., Valentão, P., Andrade, P. B., Seabra, R., Estevinho, L., Bento, A., & Pereira, J. A. (2007) · Molecules

Edible Oils Quality and AnalysisEssential Oils and Antimicrobial Activity

Cited by 519

Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit

BARREIRA, J., FERREIRA, I., OLIVEIRA, M., & PEREIRA, J. (2008) · Food Chemistry

Phytochemicals and Antioxidant ActivitiesNuts composition and effects

Cited by 430

Carotenoids of Lettuce (Lactuca sativa L.) Grown on Soil Enriched with Spent Coffee Grounds

Cruz, R., Baptista, P., Cunha, S., Pereira, J. A., & Casal, S. (2012) · Molecules

Plant Growth Enhancement TechniquesPlant Growth and Agriculture Techniques

Cited by 112

Revalorization of spent coffee residues by a direct agronomic approach

Cruz, R., Mendes, E., Torrinha, Á., Morais, S., Pereira, J. A., Baptista, P., & Casal, S. (2015) · Food Research International

Plant Growth and Agriculture TechniquesComposting and Vermicomposting Techniques

Cited by 72

Influence of Two Fertilization Regimens on the Amounts of Organic Acids and Phenolic Compounds of Tronchuda Cabbage (Brassica oleracea L. Var. costata DC)

Sousa, C., Valentão, P., Rangel, J., Lopes, G., Pereira, J. A., Ferreres, F., Seabra, R. M., & Andrade, P. B. (2005) · Journal of Agricultural and Food Chemistry

Phytochemicals and Antioxidant ActivitiesPlant Growth and Agriculture Techniques

Cited by 68

Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues

Cruz, R., Gomes, T., Ferreira, A., Mendes, E., Baptista, P., Cunha, S., Pereira, J. A., Ramalhosa, E., & Casal, S. (2014) · Food Chemistry

Phytochemicals and Antioxidant ActivitiesCoffee research and impacts

Cited by 44