Ana Teresa Sanches Silva
AuthID: R-000-KYX
1
TITLE: Glycoalkaloids in potatoes: exploring health effects, analytical techniques, occurrence, mitigation measures
AUTHORS: Figueira, Joao Gonsalves; Barros, Silvia Cruz; Valero Cases, Estefania; Silva, Ana Sanches;
PUBLISHED: 2026, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 207
AUTHORS: Figueira, Joao Gonsalves; Barros, Silvia Cruz; Valero Cases, Estefania; Silva, Ana Sanches;
PUBLISHED: 2026, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 207
2
TITLE: Near-Infrared Spectroscopy for Predicting Fumonisin and Deoxynivalenol in Maize: Development of Preliminary Chemometric Models
AUTHORS: Bruna Carbas; Pedro Sampaio; Sílvia Cruz Barros; Andreia Freitas; Ana Sanches Silva; Carla Brites;
PUBLISHED: 2026, SOURCE: Foods 2025
AUTHORS: Bruna Carbas; Pedro Sampaio; Sílvia Cruz Barros; Andreia Freitas; Ana Sanches Silva; Carla Brites;
PUBLISHED: 2026, SOURCE: Foods 2025
3
TITLE: Unveiling techniques and exploring the potential of Myconutraceticals: Analyzing current applications and future prospects Full Text
AUTHORS: Thakur, Monika; Andola, Harish Chandra; Silva, Ana Sanches;
PUBLISHED: 2025, SOURCE: FOOD CHEMISTRY, VOLUME: 466
AUTHORS: Thakur, Monika; Andola, Harish Chandra; Silva, Ana Sanches;
PUBLISHED: 2025, SOURCE: FOOD CHEMISTRY, VOLUME: 466
INDEXED IN: 
Scopus 
WOS
Scopus WOS4
TITLE: Lavender essential oils as natural food protectants: myth or a viable substitute?
AUTHORS: Kumar, Dheeraj; Samota, Mahesh K.; Roy, Somnath; Silva, Ana Sanches; Pandey, Abhay K.;
PUBLISHED: 2025, SOURCE: SUSTAINABLE FOOD TECHNOLOGY
AUTHORS: Kumar, Dheeraj; Samota, Mahesh K.; Roy, Somnath; Silva, Ana Sanches; Pandey, Abhay K.;
PUBLISHED: 2025, SOURCE: SUSTAINABLE FOOD TECHNOLOGY
5
TITLE: Peanuts (Arachis hypogaea L.) and Mycotoxins: Analytical Approaches, Prevalence, and Innovative Detoxification
AUTHORS: Melo, Beatriz; Robalo, Joao; Ramos, Fernando; Silva, Ana Sanches;
PUBLISHED: 2025, SOURCE: FOODS, VOLUME: 14, ISSUE: 5
AUTHORS: Melo, Beatriz; Robalo, Joao; Ramos, Fernando; Silva, Ana Sanches;
PUBLISHED: 2025, SOURCE: FOODS, VOLUME: 14, ISSUE: 5
6
TITLE: Flaxseed in Diet: A Comprehensive Look at Pros and Cons Full Text
AUTHORS: Duarte, Sara; Shah, Muhammad Ajmal; Sanches Silva, Ana;
PUBLISHED: 2025, SOURCE: MOLECULES, VOLUME: 30, ISSUE: 6
AUTHORS: Duarte, Sara; Shah, Muhammad Ajmal; Sanches Silva, Ana;
PUBLISHED: 2025, SOURCE: MOLECULES, VOLUME: 30, ISSUE: 6
7
TITLE: Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms
AUTHORS: Carbas, Bruna; Sampaio, Pedro; Barros, Silvia Cruz; Freitas, Andreia; Silva, Ana Sanches; Brites, Carla;
PUBLISHED: 2025, SOURCE: FOOD CHEMISTRY-X, VOLUME: 27
AUTHORS: Carbas, Bruna; Sampaio, Pedro; Barros, Silvia Cruz; Freitas, Andreia; Silva, Ana Sanches; Brites, Carla;
PUBLISHED: 2025, SOURCE: FOOD CHEMISTRY-X, VOLUME: 27
8
TITLE: Development of functional muffins enriched with lemon by-products as sources of Bioactive compounds
AUTHORS: Ana Rita Soares Mateus; Angelina Pena; Ana Sanches Silva;
PUBLISHED: 2025, SOURCE: Food Chemistry Advances, VOLUME: 7
AUTHORS: Ana Rita Soares Mateus; Angelina Pena; Ana Sanches Silva;
PUBLISHED: 2025, SOURCE: Food Chemistry Advances, VOLUME: 7
9
TITLE: Impact of Photoselective Nets on Phenolic Composition and Antioxidant Capacity in Different Apple Cultivars Under the Same Edaphoclimatic Conditions Full Text
AUTHORS: Teixeira, Joao David; de Sousa, Miguel Leao; Barros, Silvia Cruz; Parpot, Pier; Almeida, Carina; Silva, Ana Sanches;
PUBLISHED: 2025, SOURCE: MOLECULES, VOLUME: 30, ISSUE: 9
AUTHORS: Teixeira, Joao David; de Sousa, Miguel Leao; Barros, Silvia Cruz; Parpot, Pier; Almeida, Carina; Silva, Ana Sanches;
PUBLISHED: 2025, SOURCE: MOLECULES, VOLUME: 30, ISSUE: 9
10
TITLE: Advances in active packaging using natural biopolymers and fruit by-products for enhanced food preservation
AUTHORS: Cazon, Patricia; Mateus, Ana Rita; Silva, Ana Sanches;
PUBLISHED: 2025, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 213
AUTHORS: Cazon, Patricia; Mateus, Ana Rita; Silva, Ana Sanches;
PUBLISHED: 2025, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 213
INDEXED IN: Scopus WOS
Scopus WOS