BARBOSA PEREIRA, Letricia

BARBOSA PEREIRA, Letricia  

SCIENZE AGRARIE, FORESTALI E ALIMENTARI  

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Titolo Data di pubblicazione Autore(i) File
A Dietary Mixture of Oxysterols Induces In Vitro Intestinal Inflammation through TLR2/4 Activation: The Protective Effect of Cocoa Bean Shells 2019 Rossin, Daniela; Barbosa-Pereira, Letricia; Iaia, Noemi; Testa, Gabriella; Sottero, Barbara; Poli, Giuseppe; Zeppa, Giuseppe; Biasi, Fiorella
Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties 2022 Maher Kahlaoui, Marta Bertolino, Letricia Barbosa-Pereira, Hayet Ben Haj Kbaier, Nabiha Bouzouita, Giuseppe Zeppa
Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins 2019 Letricia Barbosa-Pereira, Olga Rojo-Poveda, Ilario Ferrocino, Manuela Giordano, Giuseppe Zeppa
Antioxidant activity and polyphenols stability in ice cream enriched with cocoa bean shell during simulated in vitro gastrointestinal digestion 2016 Barbosa-Pereira, L.; Borotto dalla VEcchia, S.; Bertolino, M.; Zeppa, G.
Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics 2019 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 Letricia Barbosa-Pereira, Simona Belviso, Ilario Ferrocino, Olga Rojo-Poveda, Giuseppe Zeppa
Characterization of polyphenolic compounds extracted from different varieties of almond hulls (Prunus dulcis L.) 2019 Kahlaoui M.; Vecchia S.B.D.; Giovine F.; Kbaier H.B.H.; Bouzouita N.; Pereira L.B.; Zeppa G.
Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays 2021 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 Olga Rojo Poveda, Letricia Barbosa Pereira, Giuseppe Zeppa, Caroline Stévigny
Coffee silverskin as nutraceutical ingredient inyogurt: its effect on functional properties and its bioaccessibility. 2019 Bertolino M., Barbosa-Pereira L., Ghirardello D., Botta C., Rolle L., Guglielmetti A., Borotto Dalla Vecchia S., Zeppa G.
COMPARISON OF DIFFERENT EXTRACTION SOLVENTS ON THE RECOVERY OF POLYPHENOLS FROM COCOA BEAN SHELLS AND EVALUATION OF THE FREE RADICAL-SCAVENGING ACTIVITY. 2015 Letricia, Barbosa-Pereira; Daniela, Ghirardello; Simona, Belviso; Manuela, Giordano; Marta, Bertolino; Alessandro, Guglielmetti; Giuseppe, Zeppa
Development of antioxidant active packaging films coated with Galla Chinensis extract in a Layer-by-Layer assembly 2016 Zeppa, C.; Malucelli, G.; Barbosa-Pereira, L.; Zeppa, G.
Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage 2019 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 Olga Rojo-Poveda , Sofia Oliveira Ribeiro, Cèlia Anton-Sales, Flore Keymeulen, Letricia Barbosa-Pereira, Cédric Delporte, Giuseppe Zeppa, Caroline Stévigny
Evaluation of digestibility and bioaccessibility of chlorogenic acids content in different samples of coffee silverskin 2015 Alessandro, Guglielmetti; Simona, Belviso; Daniela, Ghirardello; Letricia, Barbosa-Pereira; Cristian, Botta; Giuseppe, Zeppa
Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill., the 'bush mango': A review 2020 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 Carolina Cantele, Olga Rojo-Poveda, Marta Bertolino, Daniela Ghirardello, Vladimiro Cardenia, Letricia Barbosa-Pereira, Giuseppe Zeppa
INFLUENCE OF THE ADDITION OF HAZELNUT SKINS ON THE POLYPHENOL CONTENT OF YOGURT AND FRESH EGG PASTA 2015 Bertolino, M.; Belviso, S.; Ghirardello, D.; Giordano, M.; Dal Bello, B.;Barbosa Pereira, L.; Zeppa, G. .
Le bucce di cacao quali sorgenti di polifenoli: confronto fra tecniche di estrazione 2015 Barbosa-Pereira, L.; Belviso, S.; Ghirardello, D.; Guglielmetti, A.; Giordano, M.; Zeppa, G.
Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose 2020 Olga Rojo-Poveda, Letricia Barbosa-Pereira, David Orden, Caroline Stévigny, Giuseppe Zeppa, Marta Bertolino