ROJO POVEDA, OLGA PALOMA
ROJO POVEDA, OLGA PALOMA
SCIENZE AGRARIE, FORESTALI E ALIMENTARI
Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins
2019-01-01 Letricia Barbosa-Pereira, Olga Rojo-Poveda, Ilario Ferrocino, Manuela Giordano, Giuseppe Zeppa
Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics
2019-01-01 Barbosa-Pereira, Letricia; Rojo-Poveda, Olga; Ferrocino, Ilario; Giordano, Manuela; Zeppa, Giuseppe
Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis
2021-01-01 Letricia Barbosa-Pereira, Simona Belviso, Ilario Ferrocino, Olga Rojo-Poveda, Giuseppe Zeppa
Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays
2021-01-01 Olga Rojo-Poveda, Giuseppe Zeppa, Ilario Ferrocino, Caroline Stévigny, Letricia Barbosa-Pereira
Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential
2020-01-01 Olga Rojo Poveda, Letricia Barbosa Pereira, Giuseppe Zeppa, Caroline Stévigny
Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage
2019-01-01 Olga Rojo-Poveda, Letricia Barbosa-Pereira, Lívia Mateus-Reguengo, Marta Bertolino, Caroline Stévigny, Giuseppe Zeppa
Evaluation of Cocoa Bean Shell Antimicrobial Activity: a Tentative Assay Using a Metabolomic Approach for Active Compound Identification
2021-01-01 Olga Rojo-Poveda , Sofia Oliveira Ribeiro, Cèlia Anton-Sales, Flore Keymeulen, Letricia Barbosa-Pereira, Cédric Delporte, Giuseppe Zeppa, Caroline Stévigny
Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill., the 'bush mango': A review
2020-01-01 Mateus-Reguengo Livia; Barbosa-Pereira Letricia; Rembangouet Wilfried; Bertolino Marta; Giordano Manuela; Rojo-Poveda Olga; Zeppa Giuseppe
In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell
2020-01-01 Carolina Cantele, Olga Rojo-Poveda, Marta Bertolino, Daniela Ghirardello, Vladimiro Cardenia, Letricia Barbosa-Pereira, Giuseppe Zeppa
Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose
2020-01-01 Olga Rojo-Poveda, Letricia Barbosa-Pereira, David Orden, Caroline Stévigny, Giuseppe Zeppa, Marta Bertolino
Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models
2020-01-01 Olga Rojo-Poveda, Letricia Barbosa-Pereira, Charaf El Khattabi, Estelle N.H. Youl, Marta Bertolino, Cédric Delporte, Stéphanie Pochet, Caroline Stévigny
Valorisation of Compounds with High Nutritional Value from Cocoa By-Products as Food Ingredients and Additives
2021-05-16