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Filipa S. Reis

Researcher at Instituto Politécnico Nacional

Publications -  40
Citations -  2087

Filipa S. Reis is an academic researcher from Instituto Politécnico Nacional. The author has contributed to research in topics: Polyunsaturated fatty acid & Mushroom. The author has an hindex of 20, co-authored 37 publications receiving 1640 citations. Previous affiliations of Filipa S. Reis include Institute of Molecular Pathology and Immunology of the University of Porto.

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Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: an inter-species comparative study.

Filipa S. Reis, +3 more
- 01 Feb 2012 - 
TL;DR: It was reported that cultivated and the wild samples of the same species have different chemical composition, including sugars, fatty acids and tocopherols profiles.
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Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: a comparative study between in vivo and in vitro samples.

Filipa S. Reis, +3 more
- 01 May 2012 - 
TL;DR: Results showed that there is no correlation between the studied commercial mushrooms and the corresponding mycelia obtained in vitro, and this study contributes to the rise of data relatively to the species consumed as fresh mushroom and the possibility of their in vitro production as a source of bioactive compounds.
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Chemical features of Ganoderma polysaccharides with antioxidant, antitumor and antimicrobial activities.

Isabel C.F.R. Ferreira, +6 more
- 01 Jun 2015 - 
TL;DR: The chemical features of Ganoderma polysaccharides with reported antioxidant, antitumor and antimicrobial activities (the most studied worldwide) are analyzed in detail and the integration of data allows deduction of structure-activity relationships and gives clues to the chemical aspects involved in GanoderMA bioactivity.
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An electronic tongue taste evaluation: identification of goat milk adulteration with bovine milk

Luís G. Dias, +7 more
- 02 Feb 2009 - 
TL;DR: In this paper, an electronic tongue with 36 cross-sensibility sensors was built allowing a successful recognition of the five basic taste standards, showing high sensibility to acid, salty and umami taste substances and lower performance to bitter and sweet tastes.
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Functional foods based on extracts or compounds derived from mushrooms

Filipa S. Reis, +5 more
- 01 Aug 2017 - 
TL;DR: The state of the art regarding mushroom formulations currently available on the market, and what could be done to improve this market in order to make a variety of quality and duly certified products that promote human well-being available as mentioned in this paper.