Oludemi Taofiq
AuthID: R-00F-QD6
1
TITLE: Biochemistry of secondary metabolism of fungi
AUTHORS: Liege Pascoalino; Tânia S P Pires; Oludemi Taofiq; Isabel F R Ferreira; Lillian Barros; Filipa Reis;
PUBLISHED: 2023, SOURCE: Natural Secondary Metabolites: From Nature, Through Science, to Industry
AUTHORS: Liege Pascoalino; Tânia S P Pires; Oludemi Taofiq; Isabel F R Ferreira; Lillian Barros; Filipa Reis;
PUBLISHED: 2023, SOURCE: Natural Secondary Metabolites: From Nature, Through Science, to Industry
INDEXED IN: 
Scopus
Scopus2
TITLE: Anti-inflammatory potential of mushroom extracts and isolated metabolites Full Text
AUTHORS: Oludemi Taofiq; Anabela Martins; Maria Filomena Barreiro ; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 50
AUTHORS: Oludemi Taofiq; Anabela Martins; Maria Filomena Barreiro ; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 50
3
TITLE: Mushrooms extracts and compounds in cosmetics, cosmeceuticals and nutricosmetics-A review Full Text
AUTHORS: Oludemi Taofiq; Ana M Gonzalez Paramas; Anabela Martins; Maria Filoniena Barreiro ; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: INDUSTRIAL CROPS AND PRODUCTS, VOLUME: 90
AUTHORS: Oludemi Taofiq; Ana M Gonzalez Paramas; Anabela Martins; Maria Filoniena Barreiro ; Isabel C F R Ferreira;
PUBLISHED: 2016, SOURCE: INDUSTRIAL CROPS AND PRODUCTS, VOLUME: 90
4
TITLE: The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives Full Text
AUTHORS: Oludemi Taofiq; Ricardo C Calhelha; Sandrina Heleno; Lillian Barros; Anabela Martins; Celestino Santos Buelga; Maria Joao R P Queiroz ; Isabel C F R Ferreira;
PUBLISHED: 2015, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 76
AUTHORS: Oludemi Taofiq; Ricardo C Calhelha; Sandrina Heleno; Lillian Barros; Anabela Martins; Celestino Santos Buelga; Maria Joao R P Queiroz ; Isabel C F R Ferreira;
PUBLISHED: 2015, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 76
