Olga Rojo-Poveda

Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage

Olga Rojo-Poveda, Letricia Barbosa‐Pereira, Lívia Mateus Reguengo et al. · Nutrients · 2019 · 81 citations · Full text

Nutrition, Nutraceutical Ingredient, Cocoa Bean Shell +19

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

Letricia Barbosa‐Pereira, Olga Rojo-Poveda, Ilario Ferrocino et al. · Food Research International · 2019 · 78 citations · Full text

Engineering, Food Authentication, Fingerprint Analysis +12

In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

Carolina Cantele, Olga Rojo-Poveda, Marta Bertolino et al. · Foods · 2020 · 44 citations · Full text

Food Chemistry, Nutrition, Phenolic Compounds +15

Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose

Olga Rojo-Poveda, Letricia Barbosa‐Pereira, David Orden et al. · Foods · 2020 · 44 citations · Full text

Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays

Olga Rojo-Poveda, Giuseppe Zeppa, Ilario Ferrocino et al. · Antioxidants · 2021 · 28 citations · Full text

Nutrition, Nutraceutical Ingredient, Cocoa Bean Shell +18