publicações selecionadas
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artigo de revista
- Potato biodiversity: A linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypes. Food Chemistry. 2021
- Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chemistry. 2021
- Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.). Food Chemistry. 2021
- Potato peels as sources of functional compounds for the food industry: A review. Trends in Food Science & Technology. 2020
- Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables. Antioxidants. 2020
- Nutritional value, physicochemical characterization and bioactive properties of Brazilian quinoa BRS Piabiru. Food & Function. 2020
- Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables. Antioxidants. 2019
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artigo de conferência
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documento
- Phenolic and bioactive profiles of ten colored potato peels. 2021
- Phenolic and bioactives profiles of ten colored potatos peels 2021
- Nutritional and physicochemical characterization of Fifty potatoes' genotypes from different geographical regions 2019
- Potatoes' peels as a source of natural colourants 2018