| Cocoa bean shell—a by-product with nutritional properties and biofunctional potential O Rojo-Poveda, L Barbosa-Pereira, G Zeppa, C Stévigny Nutrients 12 (4), 1123, 2020 | 143 | 2020 |
| Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage O Rojo-Poveda, L Barbosa-Pereira, L Mateus-Reguengo, M Bertolino, ... Nutrients 11 (4), 867, 2019 | 73 | 2019 |
| Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics L Barbosa-Pereira, O Rojo-Poveda, I Ferrocino, M Giordano, G Zeppa Food research international 123, 684-696, 2019 | 63 | 2019 |
| Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O’Rorke) Baill., the ‘bush mango’: A review L Mateus-Reguengo, L Barbosa-Pereira, W Rembangouet, M Bertolino, ... Critical reviews in food science and nutrition 60 (14), 2446-2459, 2020 | 34 | 2020 |
| In vitro bioaccessibility and functional properties of phenolic compounds from enriched beverages based on cocoa bean shell C Cantele, O Rojo-Poveda, M Bertolino, D Ghirardello, V Cardenia, ... Foods 9 (6), 715, 2020 | 33 | 2020 |
| Physical properties and consumer evaluation of cocoa bean shell-functionalized biscuits adapted for diabetic consumers by the replacement of sucrose with tagatose O Rojo-Poveda, L Barbosa-Pereira, D Orden, C Stévigny, G Zeppa, ... Foods 9 (6), 814, 2020 | 28 | 2020 |
| Chemometric classification of cocoa bean shells based on their polyphenolic profile determined by RP-HPLC-PDA analysis and spectrophotometric assays O Rojo-Poveda, G Zeppa, I Ferrocino, C Stévigny, L Barbosa-Pereira Antioxidants 10 (10), 1533, 2021 | 18 | 2021 |
| Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins L Barbosa-Pereira, O Rojo-Poveda, I Ferrocino, M Giordano, G Zeppa Data in brief 25, 104268, 2019 | 16 | 2019 |
| Polyphenolic and methylxanthine bioaccessibility of cocoa bean shell functional biscuits: Metabolomics approach and intestinal permeability through caco-2 cell models O Rojo-Poveda, L Barbosa-Pereira, C El Khattabi, ENH Youl, M Bertolino, ... Antioxidants 9 (11), 1164, 2020 | 15 | 2020 |
| Characterization and classification of cocoa bean shells from different regions of Venezuela using HPLC-PDA-MS/MS and spectrophotometric techniques coupled to chemometric analysis L Barbosa-Pereira, S Belviso, I Ferrocino, O Rojo-Poveda, G Zeppa Foods 10 (8), 1791, 2021 | 14 | 2021 |
| Cocoa bean shell—a byproduct with nutritional properties and biofunctional potential. Nutrients 12 (4), 1123 O Rojo-Poveda, L Barbosa-Pereira, G Zeppa, C Stévigny Go to original source, 2020 | 11 | 2020 |
| Evaluation of cocoa bean shell antimicrobial activity: A tentative assay using a metabolomic approach for active compound identification O Rojo-Poveda, SO Ribeiro, C Anton-Sales, F Keymeulen, ... Planta medica 87 (10/11), 841-849, 2021 | 9 | 2021 |
| Cocoa bean shell-a by-product with nutritional properties and biofunctional potential. Nutrients 12, 1123 O Rojo-Poveda, L Barbosa-Pereira, G Zeppa, C Stévigny | 5 | 2020 |
| Opinions on Food Allergens Issued by the Scientific Committee Established at the FASFC O Rojo-Poveda, W Claeys, K Houben, A Mauroy, B De Meulenaer, ... | | 2023 |
| Sensory and metabolic profiles of Coffea canephora accessions from DR Congo R Bollen, O Rojo Poveda, F Vandelook, C Stevigny, C Delporte, F Souard, ... | | 2023 |
| A review of the Opinions of the Scientific Committee established at the FASFC regarding food allergens O Rojo Poveda, W Claeys, K Houben, A Mauroy, B De Meulenaer, ... FS & law 2023 (3), 85-92, 2023 | | 2023 |
| Chemical fingerprinting of Coffea canephora in the Yangambi collection by LC-HRMS and untargeted metabolomics O Rojo Poveda, R Bollen, F Souard, L Verleysen, R Ndezu Angirio, ... | | 2022 |
| Evaluation of Cocoa Bean Shell Antimicrobial Activity and Tentative Active Compound Identification through Metabolomic Analysis O Rojo Poveda, S Oliveira Ribeiro, C Anton Sales, F Keymeulen, ... | | 2022 |
| Profiling of Robusta coffee (Coffea canephora) genotypes in the Democratic Republic of the Congo using untargeted metabolomic analysis on green and roasted coffee R Bollen, O Rojo Poveda, P Stoffelen, F Vandelook, C Stevigny, ... | | 2022 |
| Valorisation of Compounds with High Nutritional Value from Cocoa By-Products as Food Ingredients and Additives O Rojo Poveda Universita degli Studi di Torino, Faculty of Agriculture and Veterinary …, 2021 | | 2021 |
Letricia Barbosa-PereiraPhD Analytical Chemistry, Nutrition and Food ScienceDirección de correo verificada de usc.es
