首页期刊浏览 2024年11月26日星期二

登录注册

全文

	有本地全文	8篇
	有全文链接	2篇

出版年度

	2022	1篇
	2021	3篇
	2020	4篇
	2019	2篇

作者

	Letricia Barbosa-Pereira	10篇
	Giuseppe Zeppa	6篇
	Marta Bertolino	4篇
	Olga Rojo-Poveda	4篇
	Caroline Stévigny	2篇

	Daniela Ghirardello	2篇
	Ilario Ferrocino	2篇
	Nabiha Bouzouita	2篇
	Ana Rodríguez Bernaldo de Quirós	1篇
	Ana Sanches Silva	1篇
	Antía Lestido-Cardama	1篇
	Arabela Ramírez Carnero	1篇
	Carolina Cantele	1篇
	Cássia H. Barbosa	1篇
	David Orden	1篇
	Fernanda Vilarinho	1篇
	Fernando Ramos	1篇
	Hayet Ben Haj Kbaier	1篇
	Ismahen Essaidi	1篇
	Jatziri Mota-Gutierrez	1篇
	Khaoula Khwaldia	1篇
	Luca Cocolin	1篇
	Luisa Torri	1篇
	Maher Kahlaoui	1篇
	Mariana A. Andrade	1篇
	Mohamed Turki	1篇
	Patricia Vazquez Loureiro	1篇
	Patricia Vázquez Loureiro , Ignacio Hernández Jiménez , Raquel Sendón , Ana Rodriguez-Bernaldo de Quirós	1篇
	Raquel Sendón	1篇
	Raquel Séndon	1篇
	Simona Belviso	1篇
	Vladimiro Cardenia	1篇

文章类型

	Research Article	7篇
	Reviews	3篇

来源期刊

	Foods	8篇
	Nutrients	2篇

学科主题

	食品工业	8篇
	营养学	2篇

语种

英文

10篇

国别/地区

瑞士

10篇

检索条件:"( ( 高级检索(( ((AU:(("Letricia Barbosa-Pereira")))) )) ) )"

共 10 条记录

排序：全选导出：

1.Determination of Xanthohumol in Hops, Food Supplements and Beers by HPLC

作　　者：Patricia Vázquez Loureiro , Ignacio Hernández Jiménez , Raquel Sendón , Ana Rodriguez-Bernaldo de Quirós ;Letricia Barbosa-Pereira

出　　处：Foods. 2019 ;8(10):1-10.doi:10.3390/foods8100435

出版社：MDPI Publishing

文章 ID：241057126

文章详细全文下载
2.Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

作　　者：Olga Rojo-Poveda ;Letricia Barbosa-Pereira ;Giuseppe Zeppa 等

出　　处：Nutrients. 2020 ;12(4):1123-1151.doi:10.3390/nu12041123

出版社：MDPI Publishing

文章 ID：257144807

文章详细全文下载
3.Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits

作　　者：Jatziri Mota-Gutierrez ;Letricia Barbosa-Pereira ;Ilario Ferrocino 等

出　　处：Nutrients. 2019 ;11(4):884-906.doi:10.3390/nu11040884

出版社：MDPI Publishing

文章 ID：257140542

文章详细全文下载
4.Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits

作　　者：Mohamed Turki ;Letricia Barbosa-Pereira ;Marta Bertolino 等

出　　处：Foods. 2020 ;9(6):695-708.doi:10.3390/foods9060695

出版社：MDPI Publishing

文章 ID：257045365

文章详细全文下载
5.In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

作　　者：Carolina Cantele ;Olga Rojo-Poveda ;Marta Bertolino 等

出　　处：Foods. 2020 ;9(6):715-730.doi:10.3390/foods9060715

出版社：MDPI Publishing

文章 ID：257045421

文章详细全文下载
6.Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose

作　　者：Olga Rojo-Poveda ;Letricia Barbosa-Pereira ;David Orden 等

出　　处：Foods. 2020 ;9(6):814-829.doi:10.3390/foods9060814

出版社：MDPI Publishing

文章 ID：257045501

文章详细全文下载
7.Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?

作　　者：Cássia H. Barbosa ;Mariana A. Andrade ;Raquel Séndon 等

出　　处：Foods. 2021 ;10(2):272.doi:10.3390/foods10020272

出版社：MDPI Publishing

文章 ID：258935988

文章详细全文下载
8.Presence of Perfluoroalkyl and Polyfluoroalkyl Substances (PFAS) in Food Contact Materials (FCM) and Its Migration to Food

作　　者：Arabela Ramírez Carnero ;Antía Lestido-Cardama ;Patricia Vazquez Loureiro 等

出　　处：Foods. 2021 ;10(7):1443.doi:10.3390/foods10071443

出版社：MDPI Publishing

文章 ID：263520115

文章详细全文下载
9.Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis

作　　者：Letricia Barbosa-Pereira ;Simona Belviso ;Ilario Ferrocino 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081791

出版社：MDPI Publishing

文章 ID：1035370775

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

作　　者：Maher Kahlaoui ;Marta Bertolino ;Letricia Barbosa-Pereira 等

出　　处：Foods. 2022 ;11(6).doi:10.3390/foods11060777

出版社：MDPI Publishing

文章 ID：1036856813

文章详细

1

电话：010-85195300

E-mail：cassoa@cass.org.cn

地址：中国北京建国门内大街5号中国社会科学院1#楼

扫一扫关注微信

联系我们|关于我们|网站声明

国家哲学社会科学文献中心版权所有