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Current Research in Food Science|September 11, 2020
UHPLC-ToF-MS method for determination of multi-mycotoxins in maize: Development and validationAna Sanches Silva, Carla Brites, Ana Vila Pouca, et al.Advances in Colloid and Interface Science|April 15, 2020
Application of nano/microencapsulated phenolic compounds against cancerSomayeh Rahaiee, Elham Assadpour, Afshin Faridi Esfanjani, et al.Food Chemistry|October 5, 2015
Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatographyTânia Gonçalves Albuquerque, M Beatriz P P Oliveira, Ana Sanches-Silva, et al.Journal of Separation Science|June 27, 2012
Detection of migration of phthalates from agglomerated cork stoppers using HPLC-MS/MSRaquel Sendón, Ana Sanches-Silva, Juana Bustos, et al.Foods (Basel, Switzerland)|August 14, 2025
Extension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural PreservativeCássia H Barbosa, Mariana A Andrade, Fernanda Vilarinho, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|April 18, 2024
Development and validation of an analytical method based on QuEChERS followed by UHPLC-ToF-MS for the determination of tropane alkaloids in buckwheat (Fagopyrum esculentum L.) and buckwheat productsAna Rita Soares Mateus, Carmen Crisafulli, Silvia Cruz Barros, et al.Molecules (Basel, Switzerland)|March 29, 2023
Towards the Sustainable Exploitation of Salt-Tolerant Plants: Nutritional Characterisation, Phenolics Composition, and Potential Contaminants Analysis of Salicornia ramosissima and Sarcocornia perennis alpiniMaria Lopes, Ana Sanches Silva, Raquel Séndon, et al.Food Chemistry: X|March 31, 2025
Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithmsBruna Carbas, Pedro Sampaio, Sílvia Cruz Barros, et al.Current Molecular Pharmacology|January 12, 2021
Quinoa (Chenopodium quinoa Willd.): Exploring a Superfood from Andean Indigenous Cultures with Potential to Reduce Cardiovascular Disease (CVD) Risk MarkersJaime López-Cervantes, Dalia Sánchez-Machado, David S de la Mora-López, et al.Foods (Basel, Switzerland)|August 11, 2019
The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)Frederico V R Castro, Mariana A Andrade, Ana Sanches Silva, et al.Pageof 11