Letricia Barbosa‐Pereira

Author

Universidade de Santiago de Compostela ORCID

Also Known As

Barbosa-Pereira, Letricia, Barbosa-Pereira, Letrícia, L. Barbosa-Pereira, L. Pereira, Leonardo Pereira, Letricia Barbosa Pereira, Letricia Barbosa-Pereira, Letricia Barbosa‐Pereira, Letrícia Barbosa-Pereira

Publications

2.6K

Citations

H-Index

Concepts

All Affiliations

Universidade de Santiago de Compostela University of Turin Universidade de Vigo Université Libre de Bruxelles GAIKER Technology Centre

About

Letricia Barbosa‐Pereira is an author at Universidade de Santiago de Compostela specializing in engineering, chromatography, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	15	15	799
2	Medicine	13	13	530
3	Health Sciences	11	11	634
4	Biochemistry	3	3	164
5	Biomolecular Engineering	1	1	48

Letricia Barbosa‐Pereira

Publications

2.1K

Citations

H-Index

Page 1

	Year	Citations
Pulsed Electric Field Assisted Extraction of Bioactive Compounds from Cocoa Bean Shell and Coffee Silverskin Letricia Barbosa‐Pereira, Alessandro Guglielmetti, Giuseppe Zeppa Food and Bioprocess Technology Food ChemistryChemical EngineeringEngineeringHealth SciencesCocoa Bean Shell	2018	147
Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef Letricia Barbosa‐Pereira, G.P. Aurrekoetxea, I. Angulo, Meat Science Chemical EngineeringMeat PackagingEdible FilmEdible PackagingActive Packaging	2014	128
Development of antioxidant active films containing tocopherols to extend the shelf life of fish Letricia Barbosa‐Pereira, J.M. Cruz, Raquel Sendón, Food Control Food ChemistryChemical EngineeringEdible FilmShelf LifeBiochemistry	2012	116
Development of new active packaging films containing bioactive nanocomposites Letricia Barbosa‐Pereira, I. Angulo, José M. Lagarón, Innovative Food Science & Emerging Technologies Edible FilmActive PackagingBioactive Nanocomposites	2014	94
Brewery waste as a potential source of phenolic compounds: Optimisation of the extraction process and evaluation of antioxidant and antimicrobial activities Letricia Barbosa‐Pereira, A. Bilbao, P. Vilches, Food Chemistry Chemical EngineeringPolyphenolicsEngineeringEnvironmental EngineeringBrewery Waste	2013	87
Optimization of extraction conditions and fatty acid characterization of <i>Lactobacillus pentosus</i> cell‐bound biosurfactant/bioemulsifier Xanel Vecino, Letricia Barbosa‐Pereira, Rosa Devesa‐Rey, Journal of the Science of Food and Agriculture	2014	83
Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage Olga Rojo-Poveda, Letricia Barbosa‐Pereira, Lívia Mateus Reguengo, Nutrients NutritionNutraceutical IngredientCocoa Bean ShellFood AnalysisChemical Composition	2019	81
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, Food Research International EngineeringFood AuthenticationFingerprint AnalysisMedicineFood Analysis	2019	78
Fractionation and Purification of Bioactive Compounds Obtained from a Brewery Waste Stream Letricia Barbosa‐Pereira, Ainara Pocheville, I. Angulo, BioMed Research International	2013	76
Characterization of Polyphenolic Compounds Extracted from Different Varieties of Almond Hulls (Prunus dulcis L.) Maher Kahlaoui, Stefania Borotto Dalla Vecchia, Francesco Giovine, Antioxidants Food AnalysisPolyphenolic Compounds ExtractedUltrasound-assisted ExtractionPolyphenolicsFood Chemistry	2019	71

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