Publikationen, an denen er mitarbeitet Ana Teresa Sanches Silva (45)

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. Natural pigments from food wastes: New approaches for the extraction and encapsulation

    Current Opinion in Green and Sustainable Chemistry, Vol. 47

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

    Food Chemistry: X, Vol. 23

2023

  1. By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds

    Trends in Food Science and Technology, Vol. 131, pp. 220-243

2021

  1. Green tea extract and nanocellulose embedded into polylactic acid film: Properties and efficiency on retarding the lipid oxidation of a model fatty food

    Food Packaging and Shelf Life, Vol. 27

2020

  1. HPLC with fluorescence detection for determination of bisphenol a in canned vegetables: Optimization, validation and application to samples from portuguese and Spanish markets

    Coatings, Vol. 10, Núm. 7

2019

  1. Bisphenol A in food as a result of its migration from food packaging

    Trends in Food Science and Technology, Vol. 91, pp. 33-65

  2. Development and characterization of novel composite glycerol-plasticized films based on sodium caseinate and lipid fraction of tomato pomace by-product

    International Journal of Biological Macromolecules, Vol. 139, pp. 128-138

2018

  1. Characterization data of chitosan-based films: Antimicrobial activity, thermal analysis, elementary composition, tensile strength and degree crystallinity

    Data in Brief

  2. Mechanical, structural and physical aspects of chitosan-based films as antimicrobial dressings

    International Journal of Biological Macromolecules, Vol. 116, pp. 472-481

2017

  1. Aloe vera: Ancient knowledge with new frontiers

    Trends in Food Science and Technology, Vol. 61, pp. 94-102

2016

  1. Packaging: A noteworthy feature in food safety

    Food Toxicology (CRC Press), pp. 461-489

2014

  1. Preparation and Characterization of Antimicrobial Films Based on Chitosan for Active Food Packaging Applications

    Food and Bioprocess Technology, Vol. 7, Núm. 10, pp. 2932-2941

2013

  1. Ultra-high pressure LC for astaxanthin determination in shrimp by-products and active food packaging

    Biomedical Chromatography, Vol. 27, Núm. 6, pp. 757-764

2012

  1. Detection of migration of phthalates from agglomerated cork stoppers using HPLC-MS/MS

    Journal of Separation Science, Vol. 35, Núm. 10-11, pp. 1319-1326

  2. Ultra-high pressure LC determination of glucosamine in shrimp by-products and migration tests of chitosan films

    Journal of Separation Science, Vol. 35, Núm. 5-6, pp. 633-640

2011

  1. Characterization of chitosan meant for antimicrobial food packaging

    Italian Journal of Food Science, Vol. 23, Núm. SUPPL., pp. 135-138

  2. Determination of α-tocopherol in shrimp waste to evaluate its potential to produce active packaging

    Italian Journal of Food Science, Vol. 23, Núm. SUPPL., pp. 139-141

2010

  1. Preparation of active packaging with antioxidant and antimicrobial activity based on astaxanthin and chitosan

    Nutrition Bulletin, Vol. 35, Núm. 3, pp. 268-271

  2. Study of the diffusion coefficients of diphenylbutadiene and triclosan into and within meat

    European Food Research and Technology, Vol. 230, Núm. 6, pp. 957-964