G. Barros Data-verified

Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.

Insvestigador estagiario

Last publication 2025 Last refreshed 2026-05-16

faculty

4 h-index 21 pubs 33 cited

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: 33

Selected Publications

  • Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols (2025)
    4 citations DOI OpenAlex
  • Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree (2024)
    10 citations DOI OpenAlex
  • Extraction of Anthocyanins from Purple Sweet Potato Using Supercritical Carbon Dioxide and Conventional Processes (2024)

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Collaboration Network

40 Collaborators 8 Institutions 2 Countries

Top Collaborators

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