LETRICIA
BARBOSA PEREIRA
Profesora contratada doutora
ANA ISABEL
RODRIGUEZ BERNALDO DE QUIROS
Catedrática de universidade
Publicacións nas que colabora con ANA ISABEL RODRIGUEZ BERNALDO DE QUIROS (13)
2023
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LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat
Foods, Vol. 12, Núm. 13
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Low-friction and safe coatings on suture needles via atmospheric pressure plasma polymerization
2nd Annual Meeting of the COST Action 20114 "Therapeutical applications of Cold Plasmas" - PlasTHER (Abstracts)
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Migration of Dihydroxy Alkylamines and Their Possible Impurities from Packaging into Foods and Food Simulants: Analysis and Safety Evaluation
Polymers, Vol. 15, Núm. 12
2022
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Development of active films utilizing antioxidant compounds obtained from tomato and lemon by-products for use in food packaging
Food Control, Vol. 140
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Industrial By-Products as Raw Materials for Active Films: The Approach of the ValICET Project
Conference Proceedings - 23rd IAPRI World Conference on Packaging, IAPRI Bangkok 2022
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Releasing Active Systems Applied to Fruits and Vegetables
Food Bioactive Ingredients, pp. 427-463
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Study on the chemical behaviour of Bisphenol S during the in vitro gastrointestinal digestion and its bioaccessibility
Food Chemistry, Vol. 367
2021
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Development and characterization of inhaled ethanol as a novel pharmacological strategy currently evaluated in a phase ii clinical trial for early-stage sars-cov-2 infection
Pharmaceutics, Vol. 13, Núm. 3
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Presence of perfluoroalkyl and polyfluoroalkyl substances (Pfas) in food contact materials (fcm) and its migration to food
Foods, Vol. 10, Núm. 7
2020
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Phenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MS
Proceedings, Vol. 70, Núm. 1, pp. 31
2019
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Determination of xanthohumol in hops, food supplements and beers by HPLC
Foods, Vol. 8, Núm. 10
2013
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Development of antioxidant active films containing tocopherols to extend the shelf life of fish
Food Control, Vol. 31, Núm. 1, pp. 236-243
2012
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SPME-GC method for the determination of volatile amines as indices of freshness in fish samples
Italian Journal of Food Science, Vol. 24, Núm. SUPPL., pp. 211-214