@ARTICLE{
author={Ueda Jonata M,Pedrosa Mariana C,Fernandes Filipa A,Rodrigues Paula,Melgar Bruno,Dias Maria Ines,Pinela Jose,Calhelha Ricardo C,Ivanov Marija S,Sokovic Marina D,Heleno Sandrina A,Carocho Marcio,Ineu Rafael P,Ferreira Isabel CFR,Barros Lillian},
year={2021},
title={Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts},
journal={FOODS},
volume={10},
number={3},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Fernandes Filipa A,Pereira Eliana,Ciric Ana D,Sokovic Marina D,Calhelha Ricardo C,Barros Lillian,Ferreira Isabel CFR},
year={2019},
title={Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry},
journal={FOOD & FUNCTION},
volume={10},
number={6},
pages={3161-3171},
document_type={Article},
} 

@ARTICLE{
author={Fernandes Filipa A,Pereira Eliana,Prieto Miguel A,Calhelha Ricardo C,Ciric Ana D,Sokovic Marina D,Simal-Gandara Jesus,Barros Lillian,Ferreira Isabel CFR},
year={2019},
title={Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens},
journal={MOLECULES},
volume={24},
number={4},
pages={-},
document_type={Article},
}