Letricia相关文献与解析，生知库 | 链接生命科学的每一步

Vázquez Loureiro, Patricia; Cotos Suárez, María; Barbosa-Pereira, Letricia; Sendón, Raquel; López Hernández, Julia; Rodríguez Bernaldo de Quirós, Ana; Paseiro Losada, Perfecto; Lestido-Cardama, Antía

发表日期：2025

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The State of the Art and Innovations in Active and Edible Coatings and Films for Functional Food Applications

功能性食品应用中活性可食用涂层和薄膜的最新进展与创新

期刊:Polymers

影响因子:4.9

doi:10.3390/polym17182472

Mariño-Cortegoso, Sandra; Lestido-Cardama, Antía; Sendón, Raquel; Rodríguez Bernaldo de Quirós, Ana; Barbosa-Pereira, Letricia

发表日期：2025

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

面向耐盐植物的可持续利用：海蓬子和高山盐蓬子的营养特性、酚类物质组成和潜在污染物分析

期刊:Molecules

影响因子:4.2

doi:10.3390/molecules28062726

Maria Lopes, Ana Sanches Silva, Raquel Séndon, Letricia Barbosa-Pereira, Carlos Cavaleiro, Fernando Ramos

发表日期：2023

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

杏仁壳作为面包的功能性成分：对物理化学、营养和消费者可接受性特性的影响

期刊:Foods

影响因子:4.7

doi:10.3390/foods11060777

Maher Kahlaoui, Marta Bertolino, Letricia Barbosa-Pereira, Hayet Ben Haj Kbaier, Nabiha Bouzouita, Giuseppe Zeppa

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发表日期：2022

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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

吸入乙醇作为一种新型药理学策略的开发和表征，目前正在对早期 SARS-CoV-2 感染的 II 期临床试验中进行评估

期刊:Pharmaceutics

影响因子:4.9

doi:10.3390/pharmaceutics13030342

Ana Castro-Balado, Cristina Mondelo-García, Letricia Barbosa-Pereira, Iria Varela-Rey, Ignacio Novo-Veleiro, Néstor Vázquez-Agra, José Ramón Antúnez-López, Enrique José Bandín-Vilar, Raquel Sendón-García, Manuel Busto-Iglesias, Ana Rodríguez-Bernaldo de Quirós, Laura García-Quintanilla, Miguel Gonzá

Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?

工业水果副产品及其抗氧化特性：它们可以用于工业食品应用吗？

期刊:Foods

影响因子:4.7

doi:10.3390/foods10020272

Cássia H Barbosa, Mariana A Andrade, Raquel Séndon, Ana Sanches Silva, Fernando Ramos, Fernanda Vilarinho, Khaoula Khwaldia, Letricia Barbosa-Pereira

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发表日期：2021

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Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis

使用 HPLC-PDA-MS/MS 和分光光度技术结合化学计量分析对委内瑞拉不同地区的可可豆壳进行表征和分类

期刊:Foods

影响因子:4.7

doi:10.3390/foods10081791

Letricia Barbosa-Pereira, Simona Belviso, Ilario Ferrocino, Olga Rojo-Poveda, Giuseppe Zeppa

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发表日期：2021

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Protective Effect of Cocoa Bean Shell against Intestinal Damage: An Example of Byproduct Valorization

可可豆壳对肠道损伤的保护作用：副产品价值化的例子

期刊:Antioxidants

影响因子:

doi:10.3390/antiox10020280

Daniela Rossin, Letricia Barbosa-Pereira, Noemi Iaia, Barbara Sottero, Alice Costanza Danzero, Giuseppe Poli, Giuseppe Zeppa, Fiorella Biasi

Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays

根据 RP-HPLC-PDA 分析和分光光度测定法测定的可可豆壳多酚特征进行化学计量分类

期刊:Antioxidants

影响因子:

doi:10.3390/antiox10101533

Olga Rojo-Poveda, Giuseppe Zeppa, Ilario Ferrocino, Caroline Stévigny, Letricia Barbosa-Pereira

信号转导

发表日期：2021

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Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose

用塔格糖替代蔗糖、适合糖尿病患者的可可豆壳功能化饼干的物理特性和消费者评价

期刊:Foods

影响因子:4.7

doi:10.3390/foods9060814

Olga Rojo-Poveda, Letricia Barbosa-Pereira, David Orden, Caroline Stévigny, Giuseppe Zeppa, Marta Bertolino

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

利用气相色谱-质谱联用和液相色谱-质谱联用技术研究竹基食品接触材料的化学成分

The State of the Art and Innovations in Active and Edible Coatings and Films for Functional Food Applications

功能性食品应用中活性可食用涂层和薄膜的最新进展与创新

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

面向耐盐植物的可持续利用：海蓬子和高山盐蓬子的营养特性、酚类物质组成和潜在污染物分析

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

杏仁壳作为面包的功能性成分：对物理化学、营养和消费者可接受性特性的影响

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

吸入乙醇作为一种新型药理学策略的开发和表征，目前正在对早期 SARS-CoV-2 感染的 II 期临床试验中进行评估

Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?

工业水果副产品及其抗氧化特性：它们可以用于工业食品应用吗？

Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis

使用 HPLC-PDA-MS/MS 和分光光度技术结合化学计量分析对委内瑞拉不同地区的可可豆壳进行表征和分类

Protective Effect of Cocoa Bean Shell against Intestinal Damage: An Example of Byproduct Valorization

可可豆壳对肠道损伤的保护作用：副产品价值化的例子

Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays

根据 RP-HPLC-PDA 分析和分光光度测定法测定的可可豆壳多酚特征进行化学计量分类

Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose

用塔格糖替代蔗糖、适合糖尿病患者的可可豆壳功能化饼干的物理特性和消费者评价