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The last 5 uploaded publications
Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)
Shirley L. Sampaio, Spyridon Α. Petropoulos, María Inês Días, Carla Pereira, Ricardo C. Calhelha, Ângela Fernandes, Camila M.M. Leme, Alexios A. Alexopoulos, Celestino Santos‐Buelga, Isabel Cristina Fernandes Rodrigues Ferreira, Lillian Barros (2021). Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.). , 363, DOI: https://doi.org/10.1016/j.foodchem.2021.130360.
Article47 days agoNutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa<i>BRS Piabiru</i>
Shirley L. Sampaio, Ângela Fernandes, Carla Pereira, Ricardo C. Calhelha, Marina Sokóvić, Celestino Santos‐Buelga, Lillian Barros, Isabel Cristina Fernandes Rodrigues Ferreira (2020). Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa<i>BRS Piabiru</i>. , 11(4), DOI: https://doi.org/10.1039/d0fo00055h.
Article47 days agoGrown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables
Francesco Di Gioia, Nikolaos Tzortzakis, Youssef Rouphael, Marios C. Kyriacou, Shirley L. Sampaio, Isabel Cristina Fernandes Rodrigues Ferreira, Spyridon Α. Petropoulos (2020). Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables. , 9(2), DOI: https://doi.org/10.3390/antiox9020097.
Article47 days agoGrown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables
Spyridon Α. Petropoulos, Shirley L. Sampaio, Francesco Di Gioia, Nikolaos Tzortzakis, Youssef Rouphael, Marios C. Kyriacou, Isabel Cristina Fernandes Rodrigues Ferreira (2019). Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables. , 8(12), DOI: https://doi.org/10.3390/antiox8120617.
Article47 days agoAnthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis
Shirley L. Sampaio, Julien Lonchamp, María Inês Días, Catriona Liddle, Spyridon Α. Petropoulos, Jasmina Glamočlija, Alexios A. Alexopoulos, Celestino Santos‐Buelga, Isabel Cristina Fernandes Rodrigues Ferreira, Lillian Barros (2020). Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. , 342, DOI: https://doi.org/10.1016/j.foodchem.2020.128526.
Article46 days ago