Ana Sanches Silva

Publications

• Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application
• Active Flexible Films for Food Packaging: A Review
• Mycotoxins in Pistachios (Pistacia vera L.): Methods for Determination, Occurrence, Decontamination
• Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (Camellia sinensis L.) Extract for the Preservation of Latin-Style Fresh Cheese
• Mycotoxins along the tea supply chain: A dark side of an ancient and high valued aromatic beverage
• Analysis of Tetraterpenes and Tetraterpenoids (carotenoids)
• Future perspectives in natural products analysis
• Mycotoxins Contamination in Rice: Analytical Methods, Occurrence and Detoxification Strategies
• Health-Promoting Properties and Potential Application in the Food Industry of Citrus medica L. and Citrus × clementina Hort. Ex Tan. Essential Oils and Their Main Constituents
• Assessment of Agricultural Practices for Controlling Fusarium and Mycotoxins Contamination on Maize Grains: Exploratory Study in Maize Farms
• Multiresidues Multiclass Analytical Methods for Determination of Antibiotics in Animal Origin Food: A Critical Analysis
• Halophytes as source of bioactive phenolic compounds and their potential applications
• Evaluation of the mycotoxins content of Salicornia spp .: a gourmet plant alternative to salt
• Influence of Nutrients, Bioactive Compounds and Plant Extracts in Liver Diseases
• UTILIZAÇÃO DE UMA EMBALAGEM ATIVA ANTIOXIDANTE PARA EMBALAR UM PRESUNTO
• Food Additives and Human Health
• Essential oils
• Food Additives Controversies and Future Trends
• Indirect Additives
• Towards the Sustainable Exploitation of Salt-Tolerant Plants: Nutritional Characterisation, Phenolics Composition, and Potential Contaminants Analysis of Salicornia ramosissima and Sarcocornia perennis alpini
• Development of methodologies for evaluation quantification of constituents and Determination of structural and mechanical properties of polymeric food packaging
• Evaluation of Biobased Solutions for Mycotoxin Mitigation on Stored Maize
• Recent advances in delivering free or nanoencapsulated Curcuma by-products as antimicrobial food additives
• Cardoon (Cynara cardunculus L.): different multipurpose food industry applications
• Food Additives and Human Health - Indirect Additives
• Phenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MS
• Comparison between enzyme-linked immunosorbent assay and indirect immunofluorescence for detection of antineutrophil cytoplasmic antibodies
• Industrial multi-fruits juices by-products: total antioxidant capacity and phenolics profle by LC–MS/MS to ascertain their reuse potential
• Portuguese honeys as antimicrobial agents against Candida species
• Lupin (Lupinus albus L.) Seeds: Balancing the Good and the Bad and Addressing Future Challenges
• Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications
• Extending High Fatty Foods Shelf-Fife from Lipid Oxidation and Microbiological Contamination: An Approach Using Active Packaging with Pomegranate Extract
• Targeting NF-κB signaling pathway in cancer by dietary polyphenols
• Almonds (Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds
• Poultry Shelf-Life Enhancing Potential of Nanofibers and Nanoparticles Containing Porphyra dioica Extracts
• A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste
• Targeting epigenetics in cancer: therapeutic potential of flavonoids
• HPLC with Fluorescence Detection for Determination of Bisphenol A in Canned Vegetables: Optimization, Validation and Application to Samples from Portuguese and Spanish Markets
• Evaluation of the status quo of polyphenols analysis: Part I—phytochemistry, bioactivity, interactions, and industrial uses
• Optimization of Extraction Conditions for Gracilaria gracilis Extracts and Their Antioxidative Stability as Part of Microfiber Food Coating Additives
• New Trends in the Pharmacological Intervention of PPARs in Obesity: Role of Natural and Synthetic Compounds
• The Effect of Blanching on Phytochemical Content and Bioactivity of Hypochaeris and Hyoseris Species (Asteraceae), Vegetables Traditionally Used in Southern Italy
• Quinoa (Chenopodium quinoa Willd.): Exploring a Superfood from Andean Indigenous Cultures with Potential to Reduce Cardiovascular Disease (CVD) Risk Markers
• Occurrence of Fusarium spp. in Maize Grain Harvested in Portugal and Accumulation of Related Mycotoxins during Storage
• Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat
• Mycotoxin Incidence in Pre-Harvest Maize Grains
• Phenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MS
• Active Edible Packaging
• Conifers Phytochemicals: A Valuable Forest with Therapeutic Potential
• Development and Validation of QuEChERS Followed by UHPLC-ToF-MS Method for Determination of Multi-Mycotoxins in Pistachio Nuts
• 1st INIAV Symposium on Food Safety (SAlimentar2020)- Towards Future Food: Book of abstracts
• Aflatoxins in Salicornia - A food safety concern
• Determination of the total phlorotannins content of Gracilaria spp. hydro ethanolic extracts
• Development and validation of a UHPLC-ToF-MS for determination of multimycotoxins in maize
• Emerging mycotoxins: the maize value chain perspective
• Lipid oxidation evaluation of chicken breast packaged with an active film incorporating brown seaweed extract
• Occurrence of toxigenic fungi and determination of mycotoxins by UHPLC-ToF-MS in Salicornia from Portugal
• Optimization of Gracilaria gracilis extracts by response surface methodology for production of electrospun nanofiber to be use in thermoplastic food coatingsscientific recognition and impact at national and international level
• Alecrim vs Chá Verde: Comparação do Poder Antioxidante Entre Dois Extratos Naturais
• Avaliação dos Hábitos de Consumo e Grau de Conhecimento Sobre Embalagens Alimentares e População Portuguesa
• Evaluation of the antioxidant capacity of phlorotannins from Fucus vesiculosus hidro-ethanolic extracts in the frame of the i.Film project
• Active Packaging, Possible Solution for Lipid Oxidation
• Recent advances in natural products analysis
• Active edible packaging: solution for lipid oxidation?
• Antioxidant activity of industrial citrus and apple by-products
• Determination of Bisphenol A in Canned Fish Food
• Fast multiresidue method for the determination of pesticides in tomato (Solanum lycopersicum L.) using QuEChERS based method and HPLC-MS/MS
• i.FILM: Multifunctional films for application in active and smart packages
• Modified QuEChERS extraction and HPLC-MS/MS for simultaneous determination of 155 pesticides residues in rice (Oryza sativa L.)
• Portuguese honeys as antimicrobial agents characterization
• Mass Spectrometry Pesticide multiresidue analysis in leafy vegetables using QuEChERS combined with LC-MS/MS
• New insights for mycotoxin mitigation in the maize chain
• Potential migration of phenolic compounds from active food packaging
• Residues analysis of 141 pesticides in stone fruits by QuEChERS method using High-Performance Liquid Chromatography coupled to tandem Mass Spectrometry
• Response surface methodology in the optimization of extraction conditions for Gracilaria gracilis extracts and their antioxidative stability as part of nanofiber food coating additives
• The use of montmorillonite in nanocomposites intended for food contact
• Validation of a biochip chemiluminescent immunoassay for multi-mycotoxins screening in maize
• Active packaging PLA/GTE: effectiveness, mechanical and barrier properties
• Bioactive compounds extracted from industrial fruit juices by-products
• Validation of a Biochip Chemiluminescent Immunoassay for Multi-Mycotoxins Screening in Maize (Zea mays L.)
• Fucus vesiculosus extract application in active food packaging
• Hydrogel wound dressings based on chitosan and xyloglucan: Development and characterization
• Curcumin, the golden spice in treating cardiovascular diseases
• UHPLC-ToF-MS method for determination of multi-mycotoxins in maize: Development and validation
• Pomegranate and grape by-products: a potential natural alternative for synthetic additives
• Industrial fruits by-products and their application in active food packaging
• The Use of Montmorillonite (MMT) in Food Nanocomposites: Methods of Incorporation, Characterization of MMT/Polymer Nanocomposites and Main Consequences in the Properties
• Resveratrol, a popular dietary supplement for human and animal health: Quantitative research literature analysis-a review
• Proanthocyanidins: A comprehensive review
• Phytosomes with persimmon (Diospyros kaki l.) extract: Preparation and preliminary demonstration of in vivo tolerability
• Dietary natural products and their potential to influence health and disease including animal model studies
• Trends of tea in cardiovascular health and disease: A critical review
• Anti-inflammatory effects of Melatonin: A mechanistic review
• Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?
• Bisphenol A in food as a result of its migration from food packaging
• “Nutritional Psychiatry: Evidence of the Role of Foods in Mental Health” Part 1
• Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness
• Novel therapeutic strategies for stroke: The role of autophagy
• The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)
• Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film
• Filme ativo com extrato de chá verde na preservação de alimentos suscetíveis à oxidação lipídica
• 4º Simpósio Nacional Promoção de uma Alimentação Saudável e Segura (SPASS 2017) 'Do Nutriente à Embalagem – Inovação e Desafios': livro de resumos
• Bisfenol A (BPA)
• Nonvitamin and Nonmineral Nutritional Supplements
• Challenges and Foresight of Food Supplements
• Valorization of industrial food by-products
• Determination of bisphenol A and BADGE in canned food
• Compostos fenólicos totais de extratos de Fucus vesiculosus e Gracilaria sp.: potencial aplicação a embalagens alimentares
• Embalagens ativas antioxidantes: desenvolvimento, segurança e eficácia
• Estudo da capacidade antioxidante do extrato de chá verde
• Avaliação do conhecimento sobre o bisfenol A numa amostra de população portuguesa
• Chitosan and Xyloglucan-Based Hydrogels: An Overview of Synthetic and Functional Utility
• Evaluation of the bactericide and bacteriostatic activity of biosurfactant obtained from corn steep water on Pseudomona aeruginosa
• Brown algae and terrestrial plants: potential synergy of the antioxidant capacity
• Comparison of flavonoids content of Gracilaria sp. and Fucus vesiculosus hydroethanolic extracts
• Citrus by-products and their biological properties applied to food industry
• Fruits by-products: are they a valuable source of antioxidants?
• Evaluation of the Inhibitory Effect of Extracts and Essential Oils in Microorganisms
• Grape by-products as a source of active compounds for food packaging application
• Green tea extracts applied to active food packaging
• Legislation of Packaging Materials and Active Materials for Food Use
• Nanoforms approved by the European Union for use in plastic food packaging
• Phenolic compounds in by-products from juice industry
• Valorization of industrial fruits by-products through the study of their antioxidant properties
• Active film with green tea extract: effectiveness against lipidic oxidation
• Response surface methodology in the optimization of extraction conditions for Gracilaria gracilis extracts for use in thermoplastic food coatings
• Antimicrobian activity: green tea extract versus polylactic acid with incorporated extract
• Antioxidant capacity of different fucus vesiculosus extracts for future food applications
• Allicin: better understanding its health promoting effects
• Carbohydrate-based fat replacers: chemistry and applications
• Dietary sources of flavonoids
• UHPLC-DAD Multi-Method for Determination of Phenolics in Aromatic Plants
• Characterization data of chitosan-based films: Antimicrobial activity, thermal analysis, elementary composition, tensile strength and degree crystallinity
• The influence of some foods in mood regulation
• Mechanical, structural and physical aspects of chitosan-based films as antimicrobial dressings
• Biological activities and major components determination in essential oils intended for a biodegradable food packaging
• Essential Oils for Food Application: Natural Substances with Established Biological Activities
• An HPLC procedure for the quantification of aloin in latex and gel from aloe barbadensis leaves
• Characterization of rosemary and thyme extracts for incorporation into a whey protein based film
• Combined use of essential oils applied to protein base active food packaging: Study in vitro and in a food simulant
• Nanocellulose in green food packaging
• Regulation of autophagy by polyphenols: Paving the road for treatment of neurodegeneration
• Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film
• Aloe vera: Ancient knowledge with new frontiers
• Atividade antimicrobiana: extrato de chá verde versus ácido poliláctico com o extrato incorporado
• Avaliação da capacidade antioxidante de extratos de Fucus vesiculosus para aplicação a embalagens alimentares ativas
• Determinação do bisfenol A e éter diglicidílico do bisfenol A em alimentos enlatados
• Desenvolvimento e validação de um método de cromatografia líquida de ultra resolução acoplado a um detetor de fluorescência para determinação de bisfenol A em alimentos embalados
• Application of encapsulated essential oils as antimicrobial agents in food packaging
• Potential of migration of active compounds from protein-based films with essential oils to a food and a food simulant
• Combinação de óleos essenciais incorporados em biofilme desenvolvido a partir de proteína de soro de leite: efeito antioxidante, antimicrobiano e migração
• Determination of rhodamine and tetramethylrhodamine-5-maleimide by ultra high performance liquid chromatography
• Estudo para avaliar o grau de conhecimento dos consumidores sobre materiais em contacto com alimentos
• Filme ativo com extrato de chá verde: eficácia contra a oxidação lipídica
• Green tea as a promising extract of active food packaging
• Lipid oxidation of a meat product packaged with poly (lactic acid)/clay nanocomposites
• Migração de bisfenol a partir de materiais em contacto com alimentos
• Projeto i.FILM - Filmes Multifuncionais para Aplicação em Embalagens Ativas e Inteligentes
• Reduction of dietary mycotoxins: could food packaging be a future solution?
• VIPACFood: valorização de subprodutos alimentares para desenvolvimento de filmes e revestimentos que visem aumentar a vida útil de alimentos
• Antimicrobial activity of active whey protein films
• Are mushrooms a good source of antioxidants for active food packaging?
• Bioactive compounds of cinnamon: a valuable aromatic plant for food packaging
• Use of essential oils in active food packaging: Recent advances and future trends
• Photoinitiators in Printed Food Packaging: Migration and Food Safety Concerns
• Evaluation of knowledge on bisphenol a in a sample of Portuguese population
• Fat replacers: fat substitutes versus fat mimetics
• Evaluation of antioxidant and antimicrobial potential of P. dioica extracts for integration in edible food coatings and films
• Health promoting properties of Musa spp.
• Lipid oxidation of a meat product packaged with poly (lactic acid)/clay nanocomposites
• May the consumption of nuts influence mood?
• Evaluation of antioxidant and antimicrobial potential of Saccharina latissima extracts for integration in edible food coatings and films
• Genistein: dietary phytoestrogen with notable health benefits
• Green tea as a promising extract of active food packaging
• he potential of Gracilaria sp. extracts as antioxidants for food applications
• Melatonin: analytical tools & dietary sources
• Migration of bisphenol A from food contact materials
• Monitorization of hexanal as lipid oxidation indicator in a processed meat product packaged with poly(lactic acid)/clay nanocomposite
• Olestra: Pros and Cons
• Oleuropein: one of the most common active compounds of Olea europaea L.
• p-Cymene: a myriad of health benefits
• Reduction of dietary mycotoxins: could food packaging be a future solution?
• Study of the antioxidant capacity of green tea extract
• Study to evaluate consumer knowledge about food contact materials
• The Influence of Chocolate in Mood: Scientific Evidence
• Total phenolic compounds of Fucus vesiculosus and Gracilaria sp. Extracts: potential application to food packaging
• VIPACFood: valorization of food subproducts for the development of films and coatings that aim to increase food shelf life
• Hypotensive effects of genistein: From chemistry to medicine
• Revisiting an ancient spice with medicinal purposes: Cinnamon
• Flavonoids and platelet aggregation: A brief review
• Update on monoterpenes as antimicrobial agents: A particular focus on p-cymene
• Oleuropein and Cancer Chemoprevention: The Link is Hot
• Bio-active food packaging with essential oils: protection of salami against lipid oxidation
• Cinnamon: ancient knowledge with new perspectives in food packaging
• Development and validation of a multi-method for determination of phenolics in aromatic plants
• Monitorization of hexanal as lipid oxidation indicator in a processed meat product packaged with poly(lactic acid)/clay nanocomposite films
• Aplicação de óleos essenciais a embalagens ativas alimentares
• Aromatic plants: a source of phenolic compounds?
• Antifungal and antibacterial activities of allicin: A review
• Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography
• Interações embalagem alimento e segurança alimentar (Casos Práticos)- 2014/2015
• International Conference on Safety and Innovation in Food Packaging (InSIPack) 2016: book of abstracts
• Embalagem alimentar ativa à base de proteína de Soro de Leite com propriedades antioxidantes e antimicrobianas: desenvolvimento, segurança e eficácia
• Estudo da composição nutricional de presuntos e aplicação de embalagens ativas com extrato de alecrim para sua conservação
• Antioxidant activity evaluation of Rose apple and Surinam cherry from Madeira Island
• Antioxidantes naturales aplicados a envases activos alimentarios: evolución reciente
• Capacidade antioxidante de óleos essenciais para potencial incorporação em embalagens alimentares ativas
• Estudo do óleo essencial de canela (Cinnamomum zeylanicum L.) para potencial utilização em embalagens alimentares ativas
• Farmacêutico, Embalagens Ativas e Alimentos
• Novas tendências, sustentabilidade e segurança das embalagens alimentares
• Effectiveness of plant-derived proanthocyanidins on demineralization on enamel and dentin under artificial cariogenic challenge
• Nova geração de embalagens alimentares pretende aumentar a vida útil dos alimentos
• Active Packaging: application of natural antioxidants
• Evaluation of aromatic plants: the challenge of the potential application to food packaging
• Interações embalagem alimento e segurança alimentar- 2014/2015
• Estudo da capacidade antioxidante de cogumelos comestíveis
• Estudo de compostos bioactivos e vitaminas de plantas aromáticas e sua aplicação em embalagens alimentares activas
• Estudo de plantas aroma´ticas para potencial aplicac¸a~o a embalagens alimentares activas
• Estudo de plantas aromáticas para potencial aplicação a embalagens alimentares activas
• Fluorescein 5-maleimide: label of food contact nanocomposites
• Polylactic acid reinforced with nanocellulose: current applications and future trends
• Estudo de compostos maioritários de óleos essenciais por UHPLC-DAD visando a sua aplicação a embalagens alimentares ativas
• Influence of agro-industrial by-products on the antioxidant capacity of edible mushrooms
• Minerals content of delicacy meat products packaged under vacuum: dry-cured ham
• Study of major compounds of essential oils by GC-MS for application in active Food packaging
• Study of the potential of application of essential oils in active food packaging
• Whey protein films with aromatic plants extracts: optimization of the casting process
• NUTRIAGEING: combining science, cooking and agriculture
• Packaging: A noteworthy feature in food safety
• Dry-cured ham packaged under vacuum: nutritional evaluation
• Effectiveness of an active whey protein film against lipid oxidation
• Embalagens ativas: papel no combate às doenças de origem alimentar
• Evaluation of the lipid oxidation on a meat product packaged with a biodegradable active film
• Fat replacers
• Fatty acids profile of dry-cured ham packaged with a biodegradable active packaging with rosemary (Rosmarinus officinalis L.) extract
• Insights on safety and innovation in food packaging
• Monitorização do hexanal num alimento modelo para avaliação da eficácia de uma embalagem ativa antioxidante à base de proteína de soro de leite
• Physical and optical properties of whey protein films incorporating essential oils
• The Potential of Whey Protein in Food Packaging
• Determinação do perfil de ácidos gordos de salgados comercializados em grandes superfícies
• Evaluation of fatty acids profile of potato crisps with flavour
• Importância do perfil de ácidos gordos na qualidade nutricional de pizas
• Avaliação dos teores de gordura e sal em pizas
• Avaliação da qualidade nutricional de biscoitos, bolachas e produtos de pastelaria
• Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosus L. Merr.) by-products
• A novel insight on an ancient aromatic plant: The rosemary (Rosmarinus officinalis L.)
• Materials reinforced with nanocellulose: promising nanocomposites for food packaging?
• Advances in phenolic compounds analysis of aromatic plants and their potential applications
• Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits
• The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets
• Potential contribution of common aromatic plants for vitamin C dietary intake
• Recent Advances in Antioxidant Active Food Packaging
• State of the art of the analytical methods for bisphenol A determination as result of its migration from polycarbonate
• The potential of fresh versus dried aromatic herbs as source of antioxidant compounds
• Total phenolic compounds and flavonoids in Madeira Island Fruits
• Tree tomato (Solanum betaceum Cav.) from Madeira Island: a fruit with high potential to improve health status
• Rose4Pack- Biodegradable active packaging with rosemary extract (Rosmarinus officinalis L.) to improve food shelf-life: final report
• Perfil nutricional e avaliação da actividade antioxidante de sumo de laranja
• Perfil de ácidos gordos, colesterol e teor de sal de "nuggets" de frango
• Estudo de compostos bioactivos e vitaminas de plantas aromáticas e sua aplicação em embalagens alimentares activas
• Antioxidant capacity, phenolic content and total flavonoids of orange juice
• Nutritional quality of natural and processed nuts
• Nutritional quality of snacks commercialized in Portugal
• PERSSILAA Project-An Innovative Approach to Nutritional Education for Older Adults
• Produtos de pastelaria, biscoitos e bolachas. Qualidade nutricional: sim ou não?
• Avaliação da qualidade nutricional de "nuggets" de frango utilizando diferentes métodos de confecção
• Evaluation of nutritional status among elderly people: contribution of PERSSILAA
• Evaluation of the oxidation status of foods packed with bioadegradable active packaging with rosemary extract: Preliminary results
• Module 2 – Nutritional labelling
• Interactive website – How to make healthier choices and improve food habbits
• Nutritional safety of commercial bakery products manufactured in Portugal
• O conhecimento da população portuguesa sobre algumas espécies de frutos da Macaronésia
• Phenolic compounds determination by Ultra-High Performance Liquid Chromatography with Diode Array Detection
• A review on nutritional composition, antioxidant activity and bioactive compounds content of traditional fruits from Madeira Island
• Active Food Packaging with Antioxidant Properties: Incorporation of Plant Extracts in Polymeric Matrices to Extend Food Shelf-life
• Advances in phenolic compounds analysis of aromatic herbs and their potential applications.
• Aromatic herbs: determination of phenolic compounds by ultra-high performance liquid chromatography with diode array detection
• Carotenoids and a-tocopherol content of some aromatic herbs by ultra-high performance liquid chromatography with diode array detection
• Carotenoids and a-tocopherol determination in common aromatic herbs
• Current state of the Rose4Pack workplan
• Embalagens - veículo de informação alimentar: conhecimento dos hábitos de reciclagem dos consumidores portugueses
• Estudo para avaliar o grau de conhecimento dos consumidores sobre embalagens plásticas
• Frutos da Ilha da Madeira: Avaliação do teor de vitamina C
• Inovação e Segurança em Embalagens Alimentares
• Inovação no sector das embalagens alimentares: Incorporação de extrato de alecrim (Rosmarinus officinalis L.) em embalagem biodegradável-Projeto Rose4Pack
• Plantas aromáticas: conhecimento e hábitos de consumo em Portugal
• Polyphenols & Antioxidants Incorporation into Food packaging: Trends & Perspectives
• Avaliação da composição nutricional, perfil de ácidos gordos e teor de colesterol em "nuggets" de frango sujeitos a diferentes métodos de confeção
• Embalagens e a sua interação com os alimentos. Embalagens activas e inteligentes
• Interacções embalagem alimento e segurança alimentar
• Carotenoids and a-tocopherol content of common aromatic herbs by UHPLC-DAD
• Contribution of PERSSILAA project to evaluate the nutritional status among elderly people
• Fiabilidade alimentar em produtos de pastelaria similares: Marca branca vs. Marca comercial
• Module 1 – Clinical Nutrition
• Perfil lipídico e teor de sal de biscoitos comercializados em Portugal
• Embalagens alimentares: risco e avaliação
• Interacções embalagem alimento e segurança alimentar
• A novel insight on an ancient aromatic herb: the rosemary (Rosmarinis officinalis L.)
• Perfil de Ácidos Gordos, Colesterol e Teor de Sal de ¿Nuggets¿ de Frango
• Development of an orange juice in-house reference material and its application to guarantee the quality of vitamin C determination in fruits, juices and fruit pulps
• Embalagens e sua Interacção com os Alimentos
• Embalagens Alimentares: riscos e sua avaliação
• Trends in the use of natural antioxidants in active food packaging: a review
• Evaluation of α-tocopherol stability during the processing of active packaging films
• Rosemary extracts production and antioxidant activity evaluation
• Trends in the nutritional quality and safety of oils/fats subjected to deep fat frying.
• Validation of a gas chromatography method for fatty acids determination: application to bakery products
• Vitamin C content of common aromatic herbs by HPLC-DAD
• Vitamin C content in aromatic herbs: a contribution to food composition databases
• Possíveis contaminantes de óleos de fritura
• Projeto Rose4Pack- Embalagem biodegradável activa com extrato de alecrim (Rosmarinus officinalis L.) para incrementar a vida útil dos alimentos: relatório de progresso (1º Ano)
• As principais fontes de sódio na alimentação: análise do panorama nacional
• Breaded chicken nuggets: a contribution to the portuguese food composition database
• Specific migration and effectiveness of biodegradable and non-biodegradable active films produced with dried rosemary extract
• Comparação entre a atividade antioxidante do lagostim e do camarão, selvagem e de aquacultura
• Melhoria das propriedades físicas das embalagens alimentares com recurso à nanotecnologia
• Carotenoids and vitamin E content of four cultivars of Annona Cherimola Mill. including its by-products
• Composição nutricional de “nuggets” de frango submetidos ao processo de confeção no forno
• Determination of astaxanthin in crayfish and its by-products by Ultra High Pressure Liquid Chromatography
• Evaluation of nutritional profile of chicken nuggets using different cooking methods.
• Fatty acids composition and total fat content in traditional foods from Black Sea Area countries
• Determinação de carotenóides em alecrim por UHPLC-DAD
• Inovação nas embalagens alimentares ativas com capacidade antimicrobiana: recurso à nanotecnologia
• Perfil nutricional da polpa de quatro cultivares de Annona cherimola Mill. tradicionais da Região Autónoma da Madeira
• Portuguese fresh meats with quality product designation
• Potenciais riscos das embalagens alimentares
• PTranSalt – Contributo para o panorama nacional
• Atividade antioxidante de extratos de alecrim
• Ensaios de migração: resultados preliminares
• Qualidade nutricional de produtos de pastelaria comercializados em Portugal
• Vitamin C content: fresh homemade vs. commercial orange juices
• Antioxidant activity of Annona cherimola Mill. (Annonaceae)
• Antioxidant capacity, phenolic content and total flavonoids of Annona Cherimola Mill. (Annonaceae)
• Atividade antioxidante do alecrim (Rosmarinus officinalis L.): efeito do solvente de extração
• Cogumelo ostra (Pleurotus ostreatus) comercializado e cultivado em borras de café e palha de trigo: fonte de compostos antioxidantes.
• Comparison between high-performance and ultra-high performance liquid chromatography methods for cholesterol determination in foods
• Embalagens Activas Baseadas em Astaxantina e Quitosano
• Evaluation of antioxidant activity of seed, pulp and peel from Annona Cherimola Mill. (Annonaceae)
• Influence of cooking method on fatty acids profile of chicken breaded foods
• Desenvolvimento e validação de um método de UHPLC-DAD para determinar ácido carnósico, carnosol e ácido rosmarínico em alecrim
• Folheto do Projeto Rose4Pack
• Inovação no sector das embalagens alimentares: embalagens activas a partir de sub-produtos do camarão
• Trends in the use of natural antioxidants in active food packaging: a review
• Preparation and Characterization of Antimicrobial Films Based on Chitosan for Active Food Packaging Applications
• Antioxidant Activity of Phytochemicals
• Comparison of leafy kale populations from italy, portugal, and turkey for their bioactive compound content: Phenolics, glucosinolates, carotenoids, and chlorophylls
• Embalagens activas com propriedades antioxidantes: desenvolvimento de um método analítico e avaliação da segurança alimentar
• Interacções embalagem-alimento e segurança alimentar
• New nutritional composition data on selected traditional foods consumed in black sea area countries
• Carotenoids, vitamins (A, B2, C and E) and total folate of traditional foods from black sea area countries
• Quantificação do teor de ergosterol por HPLC-UV e determinação da actividade antioxidante no cogumelo Pleurotus ostreatus comercializado e cultivado em borras de café e palha de trigo
• Interacções Embalagem-Alimento e Segurança Alimentar (Teórico- Prática)
• Preparación de envases activos con capacidad antioxidante y antimicrobiana basados en astaxantina y quitosano
• Astaxanthin from shrimp by-products for active packaging systems
• Lipid profile of nuts and oilseeds
• Analytical and microbiological characterisation of prioritised foods. Mineral and trace elements content of Black Sea Area traditional foods
• Public report: Sustainable exploitation of bioactive components from the Black Sea Area traditional foods
• Posters presented at Traditional Food International 2012 (TFI-2012) Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation including The Street Food Seminar, an international forum on street food aspects and perspectives
• Projeto Rose4Pack – Embalagem biodegradável ativa com extrato de alecrim (Rosmarinus officinalis L.) para incrementar a vida útil dos alimentos.
• Provitamin A activity in traditional foods from Black Sea Area countries
• An overview of Portuguese traditional foods with quality product designations
• Quantificação do teor de ergosterol e determinação da actividade antioxidante em cogumelos pleurotus ostreatus enlatados, comercializados e cultivados em borras de café e palha.
• Study of the antioxidant acitivity of rosemary (Rosmarinus Officinalis L.) extracts
• Batatas fritas de pacote: Avaliação de consumo, composição nutricional e sua importância na Nutrição
• Selected traditional foods from Romania in the frame of BaSeFood project
• Avaliação nutricional dos alimentos tradicionais
• Lipid profile of nuts and oilseeds
• Carotenoids of Traditional Foods from Black Sea Area Countries and their relation with Immune Response
• Characterization of chitosan intended to develop antimicrobial films: Microscopical Studies
• Comparison of proximate data among traditional foods from Black Sea Area countries per food group
• Migration of chitosan films prepared by solvent evaporation and extrusion
• Nutritional data on selected traditional foods from BSAC
• Recent developments in the analytical methods for sterols separation in food matrices
• Selected traditional foods from Bulgaria in the frame of BaSeFood project
• Selected traditional foods from Georgia in the frame of BaSeFood project
• Selected traditional foods from western Ukraine in the frame of BaSeFood project
• Sustainability of traditional foods: recent achievements in Europe through EuroFIR and BaSeFood projects
• The potential of traditional foods from Black Sea Area as source of vitamins and bioactive compounds
• Astaxanthin from shrimp by-products for active packaging
• Mineral and trace elements content of Black Sea Area traditional foods
• D 2.4. Final report on the evaluated dataset of the BSAC traditional foods investigated
• Recent achievements in food composition information of traditional foods from Europe
• Validation and comparison of two chromatographic methods for cholesterol determination in foods
• A review of analytical methodologies for the determination of bisphenol A in foodstuffs as result of its migration
• Active Packaging Produced by Extrusion with Shrimp Waste: Migration of Astaxanthin into Food Simulants
• BaSeFood. Nutritional data on traditional foods and analytical data on plant raw materials
• Comparison of leafy kale populations for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophylls
• Development of a national food composition database in Ukraine following EuroFIR and BaSeFood projects
• Preparation, characterization and evaluation by FTIR and NMR of antimicrobial activity of chitosan active films
• Selected traditional foods from Russian Federation in the frame of BaSeFood project
• South European Brassica oleracea leafy types: traditional foods and uses in a cross-country, intercultural perspective
• South European kales: A Cross country, cross cultural research
• Traditional foods from the Black Sea region as a potential source of minerals
• Ultra-high pressure LC for astaxanthin determination in shrimp by-products and active food packaging
• Embalagens Alimentares: riscos e sua avaliação
• Embalagens e sua Interacção com os Alimentos
• Quantificação de astaxantina e a-tocoferol em lagostim Procambarus clarkii e seus subprodutos por UHPLC-DAD e determinação da sua actividade antioxidante
• Detection of migration of phthalates from agglomerated cork stoppers using HPLC-MS/MS
• An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying
• Evaluation of α-tocopherol stability during the processing of active packaging films
• Analytical and microbiological characterisation of prioritised foods. Value documentation on nutritional composition of traditional foods from Black Sea Area countries
• Analytical strategies to evaluate antioxidants in food: a review
• Public report: Report based on FBS, HBS and WHO data describing the dietary habits and the mortality patterns of the BSAC.
• Nutritional composition of BaSeFood samples at National Health Institute Dr. Ricardo Jorge, Lisbon, Portugal and Institute of Food Research (IFR), Norwich, UK.
• Fatty acids profile from oil extracted from fermantation of shrimp residues
• Intercrossed quitosan with sodium tripolyphosphate as adsorbent of allura red
• Production and characterization of chemically modified quitosan
• Bioactive phytosterols and fatty acids profile of traditional foods from black sea area countries
• New nutritional data on selected traditional foods from Black Sea area countries
• Aplicação da nanotecnologia às embalagens alimentares e potenciais riscos para a saúde
• Ascorbic acid content in berries and red fruits: a contribution to produce quality data for food composition databases
• Development of a reference material for L-ascorbic acid in fruits and vegetables
• Impact of UV-C Radiation On Carotenoids Content of Pineapple by-Products (Ananas comusus) Processing Industries
• Influence of Ultra-Violet Radiation on the Ascorbic Acid Content of Pineapple By-products Determined by HPLC
• The BaSeFood Project. EuroFIR website: acção de difusão da cultura científica:
• Nutritional composition of traditional foods from Black Sea Area countries
• Preparación de envases activos con capacidad antioxidante y antimicrobiana basados en astaxantina y quitosano
• Riboflavin content in selected traditional foods from Black Sea Area countries
• Traditional foods from the Black Sea Area countries: minerals and trace elements content
• Ultra-high Pressure LC Method to Determine Astaxanthin in Shrimp By-Products and Migration Evaluation from an Active Plastic Film Produced with Shrimp Waste to Fatty Food Simulants
• Proximate composition of plant origin traditional foods from Black Sea Area Countries
• Variability of glucosinolates and phenolics in local kale populations from Turkey, Italy and Portugal
• Relatório Final do projecto "Preparación de Envases Activos con Capacidad Antioxidante y Antimicrobiana Basados en Astaxantina y Quitosano"
• Report on Analytical characterization of selected traditional foods complete - M2.4
• Report on analytical data on traditional foods to be available for inclusion in the appropriate national FCDB and EuroFIR datasets - D2.3
• Sixth report: period 1st October – 31st March, 2011
• Antioxidant capacity of quitosan films
• Dietary data and mortality patterns in countries of the Black Sea Region
• Trends in the use of antioxidants in active packaging
• Activity of chitosan films against different microorganisms
• Analysis of Carotenoids, Vitamins and Folates in Traditional Foods from Black Sea Area
• Determination of Glucosamine by Ultra-high Pressure LC in Shrimp By-Products
• Determination of total folate content in traditional foods from Black Sea Area countries
• Development of a Chromatographic Method for the Simultaneous Analysis of Seven Carotenoids and Two Vitamins in Food Samples
• Lipid profile of traditional foods from Black Sea Area countries
• Ultra-high Pressure LC to Determine a-Tocopherol and BHT in Active Plastic Films and to Evaluate their Migration into a Fatty Food Simulant
• BaSeFood Newsletter, Issue 4
• BaSeFood Newsletter, Issue 5
• Determination of α-tocopherol in shrimp waste to evaluate its potential to produce active packaging
• Preparation of active packaging with antioxidant and antimicrobial activity based on astaxanthin and chitosan
• Quality control materials development for proximate composition determination in baby foods to enhance the Portuguese food composition database: Packaging conditions
• Ascorbic acid content in exotic fruits: A contribution to produce quality data for food composition databases
• Ultra-high pressure LC determination of glucosamine in shrimp by-products and migration tests of chitosan films
• BaSeFood: Sustainable exploitation of bioactive components from the Black Sea Area traditional foods
• Analytical strategies to evaluate antioxidants in food: a review
• Trends in the analytical methods for the determination of trans fatty acids content in foods
• Physical and chemical properties of pigmented oil obtained from shrimp heads.,Evaluación físico-química de aceite pigmentado obtenido de la cabeza de camarón.
• Compilation of analytical methods to characterize and determine chitosan, and main applications of the polymer in food active packaging
• A LC/UV/Vis method for determination of cyanocobalamin (VB12) in multivitamin dietary supplements with on-line sample clean-up
• Characterization of chitosan meant for antimicrobial food packaging
• Final Report Foodmigrosure.
• Sampling strategy
• Sampling plan and sample handling of primary and composite Traditional foods of BSAC
• Survey missions about leafy kales. Portugal, February 2010
• Diphenylbutadiene (DPBD)
• Compilation of analytical methods and guidelines for the determination of selected model migrants from plastic packaging
• Development of an in-house method for the incorporation of model migrants in polyethylene films and determination of diffusion constants in food
• Food contact materials: development of analytical methods and study of migration kinetics
• Collection of food composition in relation to food databases
• 2,6-di-tert-butyl-p-cresol (BHT)
• 2,4, 4’ Trichloro-2’-hydroxydiphenyl ether (triclosan)
• Active and Intelligent Food packaging
• Outline of available FAO data in each BSAC
• Plastic packaging and food safety
• Sampling of Bread for Added Sodium as Determined by Flame Photometry
• 2,4, 4’ Trichloro-2’-hydroxydiphenyl ether
• Diphenylbutadiene (DPBD)
• 2,6-di-tert-butyl-p-cresol (BHT)
• Active and Intelligent Food packaging
• Food contact materials: development of analytical methods and study of migration kinetics
• Compilation of analytical methods for model migrants in foodstuffs: model migrants in foodstuffs: Review of analytical methodologies
• Gas Chromatographic Determination of Glycerides in Potato Crisps Fried in Different Oils
• Determination of butylated hydroxytoluene in food samples by high-performance liquid chromatography with ultraviolet detection and gas chromatography/mass spectrometry
• Compilation of analytical methods and guidelines for the determination of selected model migrants from plastic packaging
• Modified atmosphere packaging and temperature effect on potato crisps oxidation during storage
• Study of the effect of light on fatty acids of potato crisps using a gas chromatographic method
• Revision of analytical strategies to evaluate different migrants from food packaging materials
• Development of an analytical method for the determination of photoinitiators used for food packaging materials with potential to migrate into milk
• Study of the diffusion coefficients of diphenylbutadiene and triclosan into and within meat
• Compilation of analytical methods for model migrants in foodstuffs: Collection of method descriptions
• Development of a method to study the migration of six photoinitiators into powdered milk
• Study of the migration of photoinitiators used in printed food-packaging materials into food simulants
• Sampling of bread for added sodium as determined by flame photometry
• Quality control materials in food composition databanks
• Migration and diffusion of diphenylbutadiene from packages into foods
• Time-temperature study of the kinetics of migration of diphenylbutadiene from polyethylene films into aqueous foodstuffs
• Study of the migration of benzophenone from printed paperboard packages to cakes through different plastic films
• Studies of mass transport of model chemicals from packaging into and within cheeses
• Mass transport studies of model migrants within dry foodstuffs
• Development of an in-house method for the incorporation of model migrants in polyethylene films and determination of diffusion constants in food
• Development of a multimethod for the determination of photoinitiators in beverage packaging
• Study of the changes of trans-resveratrol caused by ultraviolet light and determination of trans- and cis-resveratrol in Spanish white wines
• Kinetic migration studies from packaging films into meat products
• Profiling flavor compounds of potato crisps during storage using solid-phase microextraction
• Determination of triclosan in foodstuffs
• Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography
• Determination of diphenylbutadiene by liquid chromatography-UV-fluorescence in foodstuffs
• Comparison between high-performance liquid chromatography and gas chromatography methods for fatty acid identification and quantification in potato crisps
• Time-temperature study of the kinetics of migration of DPBD from plastics into chocolate, chocolate spread and margarine
• The Bright and Dark Sides of Herbal Infusions: Assessment of Antioxidant Capacity and Determination of Tropane Alkaloids