G. Barros
This is a likely match — the affiliation was inferred from OpenAlex, ORCID, and web sources but has not been fully confirmed. Treat with appropriate caution.
Insvestigador estagiario
Also affiliated: Universidade Estadual de Londrina (2025); Universidade Federal de Lavras (2023); Universidade Federal de Pelotas (2024–2025); Instituto de Investigação Agrária de Moçambique (2024–2025); Universidade Federal Rural do Semi-Árido (2013); Universidade Estadual Paulista (Unesp) (1994)
Faculty Researcher
Research Areas
Links
Biography and Research Information
OverviewAI-generated summary
G. Barros's research investigates the extraction and application of natural compounds, particularly polyphenols and anthocyanins, from agricultural byproducts. Recent work has focused on optimizing supercritical carbon dioxide extraction methods for compounds from muscadine grape pomace and purple sweet potato. Barros also explores the development of functional beverages using purple sweet potato extracts, incorporating fermentation strategies with hibiscus and spices. In addition to food science applications, Barros has contributed to studies examining the potential benefits of interventions for health conditions, including pilot research on postural control after anterior cruciate ligament reconstruction and quality of life predictions following neuromuscular training for hip osteoarthritis. Barros has collaborated with researchers at the University of Arkansas at Fayetteville, including Ali Ubeyitogullari, Sumanjot Kaur, Renee T. Threlfall, and Safoura Ahmadzadeh, on multiple publications.
Metrics
- h-index: 4
- Publications: 21
- Citations: 38
Selected Publications
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Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols (2025)
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Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree (2024)
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Extraction of Anthocyanins from Purple Sweet Potato Using Supercritical Carbon Dioxide and Conventional Processes (2024)
Collaboration Network
Top Collaborators
- Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree
- Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols
- Extraction of Anthocyanins from Purple Sweet Potato Using Supercritical Carbon Dioxide and Conventional Processes
- Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols
- Extraction of Anthocyanins from Purple Sweet Potato Using Supercritical Carbon Dioxide and Conventional Processes
- Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols
- Extraction of Anthocyanins from Purple Sweet Potato Using Supercritical Carbon Dioxide and Conventional Processes
- Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree
- Extraction of Anthocyanins from Purple Sweet Potato Using Supercritical Carbon Dioxide and Conventional Processes
- Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree
- Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree
- Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree
- Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree
- Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree
- Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols
- Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols
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