| Potato peels as sources of functional compounds for the food industry: A review SL Sampaio, SA Petropoulos, A Alexopoulos, SA Heleno, ... Trends in Food Science & Technology 103, 118-129, 2020 | 147 | 2020 |
| Grown to be blue—antioxidant properties and health effects of colored vegetables. Part II: Leafy, fruit, and other vegetables F Di Gioia, N Tzortzakis, Y Rouphael, MC Kyriacou, SL Sampaio, ... Antioxidants 9 (2), 97, 2020 | 78* | 2020 |
| Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis SL Sampaio, J Lonchamp, MI Dias, C Liddle, SA Petropoulos, ... Food Chemistry 342, 128526, 2021 | 58 | 2021 |
| Grown to be blue—Antioxidant properties and health effects of colored vegetables. Part I: Root vegetables SA Petropoulos, SL Sampaio, F Di Gioia, N Tzortzakis, Y Rouphael, ... Antioxidants 8 (12), 617, 2019 | 53 | 2019 |
| Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.) SL Sampaio, SA Petropoulos, MI Dias, C Pereira, RC Calhelha, ... Food Chemistry 363, 130360, 2021 | 33 | 2021 |
| Potato biodiversity: A linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypes SL Sampaio, JCM Barreira, Â Fernandes, SA Petropoulos, A Alexopoulos, ... Food Chemistry 345, 128853, 2021 | 30 | 2021 |
| Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru SL Sampaio, Â Fernandes, C Pereira, RC Calhelha, M Sokovic, ... Food & Function 11 (4), 2969-2977, 2020 | 30 | 2020 |
| Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan SL Sampaio, T Chisnall, SR Euston, C Liddle, J Lonchamp Food Chemistry 457, 140134, 2024 | | 2024 |
| Corrigendum to “Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan”[Food Chemistry, 457 (2024), 140134] SL Sampaio, T Chisnall, SR Euston, C Liddle, J Lonchamp Food Chemistry 456, 140273, 2024 | | 2024 |
| Phenolic and bioactive profiles of ten colored potato peels SL Sampaio, SΑ Petropoulos, MI Dias, C Pereira, RC Calhelha, ... Congress on Natural products application: Health, Cosmetic and Food, 2021 | | 2021 |
| Developing novel functional food formulations from natural sources of bioactives: quinoa, amaranth and potatoes SL Sampaio | | 2020 |
| Nutritional and physicochemical characterization of purple and red-fleshed genotypes of potatoes from different geographical regions SL Sampaio, L Barros, Â Fernandes, SΑ Petropoulos, ICFR Ferreira XXIV Encontro Luso Galego de Química, 2018 | | 2018 |
| Novel Palm Shortening Substitute Using a Combination of Linseed Meal, Beta-Glucan and Rapeseed Oil SL Sampaio, T Chisnall, SR Euston, C Liddle, J Lonchamp Beta-Glucan and Rapeseed Oil, 0 | | |
