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2020 | 4 |
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Page 1
Grown to be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables.
Antioxidants (Basel). 2019 Dec 4;8(12):617. doi: 10.3390/antiox8120617.
Antioxidants (Basel). 2019.
PMID: 31817206
Free PMC article.
Review.
Grown to be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables.
Di Gioia F, Tzortzakis N, Rouphael Y, Kyriacou MC, Sampaio SL, Ferreira ICFR, Petropoulos SA.
Di Gioia F, et al. Among authors: sampaio sl.
Antioxidants (Basel). 2020 Jan 23;9(2):97. doi: 10.3390/antiox9020097.
Antioxidants (Basel). 2020.
PMID: 31979214
Free PMC article.
Review.
Item in Clipboard
Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.).
Sampaio SL, Petropoulos SA, Dias MI, Pereira C, Calhelha RC, Fernandes Â, Leme CMM, Alexopoulos A, Santos-Buelga C, Ferreira ICFR, Barros L.
Sampaio SL, et al.
Food Chem. 2021 Nov 30;363:130360. doi: 10.1016/j.foodchem.2021.130360. Epub 2021 Jun 15.
Food Chem. 2021.
PMID: 34153675
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Potato biodiversity: A linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypes.
Sampaio SL, Barreira JCM, Fernandes Â, Petropoulos SA, Alexopoulos A, Santos-Buelga C, Ferreira ICFR, Barros L.
Sampaio SL, et al.
Food Chem. 2021 May 30;345:128853. doi: 10.1016/j.foodchem.2020.128853. Epub 2020 Dec 10.
Food Chem. 2021.
PMID: 33340900
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Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru.
Sampaio SL, Fernandes Â, Pereira C, Calhelha RC, Sokovic M, Santos-Buelga C, Barros L, Ferreira ICFR.
Sampaio SL, et al.
Food Funct. 2020 Apr 30;11(4):2969-2977. doi: 10.1039/d0fo00055h.
Food Funct. 2020.
PMID: 32232271
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Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.
Sampaio SL, Lonchamp J, Dias MI, Liddle C, Petropoulos SA, Glamočlija J, Alexopoulos A, Santos-Buelga C, Ferreira ICFR, Barros L.
Sampaio SL, et al.
Food Chem. 2021 Apr 16;342:128526. doi: 10.1016/j.foodchem.2020.128526. Epub 2020 Nov 3.
Food Chem. 2021.
PMID: 33223300
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