Paula Baptista

Research interests

Publications

• Endophytic and Epiphytic Phyllosphere Fungal Communities Are Shaped by Different Environmental Factors in a Mediterranean Ecosystem

  Microbial Ecology · 2018 · 10.1007/s00248-018-1161-9

• Fungal endophyte communities in above- and belowground olive tree organs and the effect of season and geographic location on their structures

  Fungal ecology · 2016 · 10.1016/j.funeco.2016.01.005

• Amanita phalloides poisoning: Mechanisms of toxicity and treatment

  Food and Chemical Toxicology · 2015 · 10.1016/j.fct.2015.09.008

• A review of Bactrocera oleae (Rossi) impact in olive products: From the tree to the table

  Trends in Food Science & Technology · 2015 · 10.1016/j.tifs.2015.04.009

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

  Molecules · 2012 · 10.3390/molecules17021535

• Espresso Coffee Residues: A Valuable Source of Unextracted Compounds

  Journal of Agricultural and Food Chemistry · 2012 · 10.1021/jf3018854

• Comparative antihemolytic and radical scavenging activities of strawberry tree (Arbutus unedo L.) leaf and fruit

  Food and Chemical Toxicology · 2011 · 10.1016/j.fct.2011.06.028

• Fatty acid composition of wild edible mushrooms species: A comparative study

  Microchemical Journal · 2009 · 10.1016/j.microc.2009.04.005

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

  Food and Chemical Toxicology · 2009 · https://doi.org/10.1016/j.fct.2009.01.039

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

  Food Chemistry · 2008 · https://doi.org/10.1016/j.foodchem.2008.03.033

• Wild and commercial mushrooms as source of nutrients and nutraceuticals

  Food and Chemical Toxicology · 2008 · https://doi.org/10.1016/j.fct.2008.04.030

• Chemical Composition and Biological Properties of Portuguese Wild Mushrooms: A Comprehensive Study

  Journal of Agricultural and Food Chemistry · 2008 · 10.1021/jf8003114

• Correlation between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms

  Journal of Agricultural and Food Chemistry · 2008 · 10.1021/jf073181y

• Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes

  Food Chemistry · 2008 · 10.1016/j.foodchem.2008.01.054

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

  Food Chemistry · 2007 · https://doi.org/10.1016/j.foodchem.2007.03.052

• Phenolic compounds, organic acids profiles and antioxidative properties of beefsteak fungus (Fistulina hepatica)

  Food and Chemical Toxicology · 2007 · 10.1016/j.fct.2007.03.015

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

  Food and Chemical Toxicology · 2007 · https://doi.org/10.1016/j.fct.2007.03.006

• Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms

  Journal of Agricultural and Food Chemistry · 2007 · 10.1021/jf070407o

• Effect of Fruiting Body Maturity Stage on Chemical Composition and Antimicrobial Activity ofLactariussp. Mushrooms

  Journal of Agricultural and Food Chemistry · 2007 · 10.1021/jf071435+

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

  European Food Research and Technology · 2006 · 10.1007/s00217-006-0394-x

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

  Food Chemistry · 2006 · https://doi.org/10.1016/j.foodchem.2005.11.043

• Contents of Carboxylic Acids and Two Phenolics and Antioxidant Activity of Dried Portuguese Wild Edible Mushrooms

  Journal of Agricultural and Food Chemistry · 2006 · 10.1021/jf061890q

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

  Food Chemistry · 2006 · https://doi.org/10.1016/j.foodchem.2006.07.038

• Effect of the Conservation Procedure on the Contents of Phenolic Compounds and Organic Acids in Chanterelle (Cantharellus cibarius) Mushroom

  Journal of Agricultural and Food Chemistry · 2005 · 10.1021/jf0580263

• Quantitation of Nine Organic Acids in Wild Mushrooms

  Journal of Agricultural and Food Chemistry · 2005 · 10.1021/jf040465z

Current projects

No projects listed.