Cristina Maria da Silveira e Silva Pereira Wilson PhD Collaborator

BIO

Name: Cristina Maria da Silveira e Silva Pereira Wilson

Aggregation: PhD Collaborator

Orcid ID: 0000-0002-3714-8258

Email: cpereira.bio.uminho@gmail.com

URL:

Phone:

Research Tasks

Valorisation of bio-based products and and co-products

Resume

Publications

Impact of cooking method on phenolic composition and antioxidant potential of four varieties of Phaseolus vulgaris L. and Glycine max L.

Teixeira-Guedes, C.I.; Oppolzer, D.; Barros, A.I.; Pereira-Wilson, C. (2019) Impact of cooking method on phenolic composition and antioxidant potential of four varieties of Phaseolus vulgaris L. and Glycine max L. LWT - FOOD SCIENCE AND TECHNOLOGY 103 :238-246. doi: 10.1016/j.lwt.2019.01.010. (Impact factor, Quartile: 3.714, Q1).

Phenolic rich extracts from cowpea sprouts decrease cell proliferation and enhance 5-fluorouracil effect in human colorectal cancer cell lines.

Teixeira-Guedes, C. I.; Oppolzer, D.; Barros, A.I.; Pereira-Wilson, C. (2019) Phenolic rich extracts from cowpea sprouts decrease cell proliferation and enhance 5-fluorouracil effect in human colorectal cancer cell lines. JOURNAL OF FUNCTIONAL FOODS 60 :103452. doi: 10.1016/j.jff.2019.103452. (Impact factor, Quartile: 3.197, Q1).

Projects

INTERACT - Integrative Research in Environment, Agro-Chains and Technology

Concluded

Coordinator / Rui Cortes
Start date / 2016/05 Funding / NORTE2020

See project details →