LETRICIA
BARBOSA PEREIRA
PhD hired professor
Universidade Do Porto
Oporto, PortugalPublications in collaboration with researchers from Universidade Do Porto (6)
2024
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Recovering functional and bioactive compounds from date palm by-products and their application as multi-functional ingredients in food
Sustainable Chemistry and Pharmacy, Vol. 38
2023
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LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat
Foods, Vol. 12, Núm. 13
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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
Molecules (Basel, Switzerland), Vol. 28, Núm. 6
2022
2021
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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
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Industrial fruits by-products and their antioxidant profile: Can they be exploited for industrial food applications?
Foods, Vol. 10, Núm. 2