Publicacións (69) Publicacións de LETRICIA BARBOSA PEREIRA

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2025

  1. Chemical safety and risk assessment of bio-based and/or biodegradable polymers for food contact: A review

    Food Research International, Vol. 202

  2. Exploring the chemical composition of bamboo-based food contact materials using GC–MS and LC-MS

    Food Chemistry: X, Vol. 29

  3. Valorization of Grape Seed By-Products Using Subcritical Water Extraction: A Sustainable Approach for Bioactive Compound Recovery

    Processes, Vol. 13, Núm. 6

2024

  1. Citrus by-products: A dual assessment of antioxidant properties and food contaminants towards circular economy

    Innovative Food Science and Emerging Technologies, Vol. 95

  2. In vitro bioaccessibility of cyclodi-BADGE present in canned seafood: A new approach for the estimation of dietary exposure of the Spanish population

    Food Chemistry, Vol. 459

  3. Potential of fruit seeds: Exploring bioactives and ensuring food safety for sustainable management of food waste

    Food Chemistry: X, Vol. 23

  4. Recovering functional and bioactive compounds from date palm by-products and their application as multi-functional ingredients in food

    Sustainable Chemistry and Pharmacy, Vol. 38

  5. Using atmospheric-pressure plasma for precise and less invasive suture wounds

    10th International Conference on Plasma Medicine and 9th International Workshop on Plasma for Cancer Treatment. Book of Abstracts

2023

  1. 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

  2. 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)

  3. Migration of Dihydroxy Alkylamines and Their Possible Impurities from Packaging into Foods and Food Simulants: Analysis and Safety Evaluation

    Polymers, Vol. 15, Núm. 12

  4. Towards the Sustainable Exploitation of Salt-Tolerant Plants: Nutritional Characterisation, Phenolics Composition, and Potential Contaminants Analysis of Salicornia ramosissima and Sarcocornia perennis alpini

    Molecules (Basel, Switzerland), Vol. 28, Núm. 6

2022

  1. Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties

    Foods, Vol. 11, Núm. 6

  2. Development of active films utilizing antioxidant compounds obtained from tomato and lemon by-products for use in food packaging

    Food Control, Vol. 140

  3. 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

  4. Releasing Active Food Packaging: Can Natural Extracts be a Safety Concern?

    Conference Proceedings - 23rd IAPRI World Conference on Packaging, IAPRI Bangkok 2022

  5. Releasing Active Systems Applied to Fruits and Vegetables

    Food Bioactive Ingredients, pp. 427-463

  6. Study on the chemical behaviour of Bisphenol S during the in vitro gastrointestinal digestion and its bioaccessibility

    Food Chemistry, Vol. 367

2021

  1. Characterization and classification of cocoa bean shells from different regions of venezuela using hplc-pda-ms/ms and spectrophotometric techniques coupled to chemometric analysis

    Foods, Vol. 10, Núm. 8

  2. Chemometric classification of cocoa bean shells based on their polyphenolic profile determined by rp-hplc-pda analysis and spectrophotometric assays

    Antioxidants, Vol. 10, Núm. 10