LETRICIA
BARBOSA PEREIRA
Profesora contratada doctora
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Université Libre de Bruxelles
Bruselas, BélgicaPublicaciones en colaboración con investigadores/as de Université Libre de Bruxelles (10)
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
Foods, Vol. 10, Núm. 8
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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
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Evaluation of Cocoa Bean Shell Antimicrobial Activity: A Tentative Assay Using a Metabolomic Approach for Active Compound Identification #
Planta Medica, Vol. 87, Núm. 10-11, pp. 841-849
2020
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Cocoa bean shell—a by-product with nutritional properties and biofunctional potential
Nutrients, Vol. 12, Núm. 4
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In vitro bioaccessibility and functional properties of phenolic compounds from enriched beverages based on cocoa bean shell
Foods, Vol. 9, Núm. 6
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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
Foods, Vol. 9, Núm. 6
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Polyphenolic and methylxanthine bioaccessibility of cocoa bean shell functional biscuits: Metabolomics approach and intestinal permeability through CaCo-2 cell models
Antioxidants, Vol. 9, Núm. 11, pp. 1-21
2019
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Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins
Data in Brief
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Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics
Food Research International, Vol. 123, pp. 684-696
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Effects of particle size and extraction methods on cocoa bean shell functional beverage
Nutrients, Vol. 11, Núm. 4