@ARTICLE{
author={Vieira Dalila M,Pereira Carla,Calhelha Ricardo C,Barros Lillian,Petrovic Jovana D,Sokovic Marina D,Barreiro Maria Filomena,Ferreira Isabel CFR,Castro Maria Cidalia R,Rodrigues Pedro V,Machado Ana Vera},
year={2022},
title={Evaluation of plant extracts as an efficient source of additives for active food packaging},
journal={FOOD FRONTIERS},
volume={3},
number={3},
pages={480-488},
document_type={Article},
} 

@ARTICLE{
author={Vega Erika N,Molina Adriana K,Pereira Carla,Dias Maria Ines,Heleno Sandrina A,Rodrigues Paula,Fernandes Isabel P,Barreiro Maria Filomena,Stojkovic Dejan S,Sokovic Marina D,Carocho Marcio,Barreira Joao CM,Ferreira Isabel CFR,Barros Lillian},
year={2021},
title={Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative},
journal={PLANTS-BASEL},
volume={10},
number={6},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Ribeiro Andreia,Barros Lillian,Calhelha Ricardo C,Carocho Marcio,Ciric Ana D,Sokovic Marina D,Dias Madalena M,Santos-Buelga Celestino,Barreiro Maria Filomena,Ferreira Isabel CFR},
year={2016},
title={Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)},
journal={JOURNAL OF FUNCTIONAL FOODS},
volume={26},
number={},
pages={268-278},
document_type={Article},
}