Ana Teresa Sanches Silva
AuthID: R-000-KYX
141
TITLE: Combined use of essential oils applied to protein base active food packaging: Study in vitro and in a food simulant
AUTHORS: Ribeiro Santos, R; Sanches Silva, A; Motta, JFG; Andrade, M; Neves, ID; Teofilo, RF; Carvalho, MG; de Melo, NR;
PUBLISHED: 2017, SOURCE: EUROPEAN POLYMER JOURNAL, VOLUME: 93
AUTHORS: Ribeiro Santos, R; Sanches Silva, A; Motta, JFG; Andrade, M; Neves, ID; Teofilo, RF; Carvalho, MG; de Melo, NR;
PUBLISHED: 2017, SOURCE: EUROPEAN POLYMER JOURNAL, VOLUME: 93
142
TITLE: Update on Monoterpenes as Antimicrobial Agents: A Particular Focus on p-Cymene
AUTHORS: Marchese, A; Arciola, CR; Barbieri, R; Silva, AS; Nabavi, SF; Sokeng, AJT; Izadi, M; Jafari, NJ; Suntar, I; Daglia, M; Nabavi, SM;
PUBLISHED: 2017, SOURCE: MATERIALS, VOLUME: 10, ISSUE: 8
AUTHORS: Marchese, A; Arciola, CR; Barbieri, R; Silva, AS; Nabavi, SF; Sokeng, AJT; Izadi, M; Jafari, NJ; Suntar, I; Daglia, M; Nabavi, SM;
PUBLISHED: 2017, SOURCE: MATERIALS, VOLUME: 10, ISSUE: 8
143
TITLE: Potential of migration of active compounds from protein-based films with essential oils to a food and a food simulant
AUTHORS: Ribeiro Santos, R; de Melo, NR; Andrade, M; Sanches Silva, A;
PUBLISHED: 2017, SOURCE: PACKAGING TECHNOLOGY AND SCIENCE, VOLUME: 30, ISSUE: 12
AUTHORS: Ribeiro Santos, R; de Melo, NR; Andrade, M; Sanches Silva, A;
PUBLISHED: 2017, SOURCE: PACKAGING TECHNOLOGY AND SCIENCE, VOLUME: 30, ISSUE: 12
144
TITLE: A 3D Geological Model of a Vein Deposit Built by Aggregating Morphological and Mineral Grade Data Full Text
AUTHORS: Sanches, A; Almeida, J; Sa Caetano, P ; Vieira, R;
PUBLISHED: 2017, SOURCE: MINERALS, VOLUME: 7, ISSUE: 12
AUTHORS: Sanches, A; Almeida, J; Sa Caetano, P ; Vieira, R;
PUBLISHED: 2017, SOURCE: MINERALS, VOLUME: 7, ISSUE: 12
145
TITLE: Application of encapsulated essential oils as antimicrobial agents in food packaging
AUTHORS: Ribeiro Santos, R; Andrade, M; Sanches Silva, A;
PUBLISHED: 2017, SOURCE: CURRENT OPINION IN FOOD SCIENCE, VOLUME: 14
AUTHORS: Ribeiro Santos, R; Andrade, M; Sanches Silva, A;
PUBLISHED: 2017, SOURCE: CURRENT OPINION IN FOOD SCIENCE, VOLUME: 14
146
TITLE: Guidelines for higher education libraries in Portugal
AUTHORS: Sanches, T; Teresa Costa, M;
PUBLISHED: 2017, SOURCE: LIBER Quarterly, VOLUME: 27, ISSUE: 1
AUTHORS: Sanches, T; Teresa Costa, M;
PUBLISHED: 2017, SOURCE: LIBER Quarterly, VOLUME: 27, ISSUE: 1
INDEXED IN: 
Scopus
Scopus147
TITLE: Flavonoids and platelet aggregation: A brief review
AUTHORS: Faggio, C; Sureda, A; Morabito, S; Sanches Silva, A; Mocan, A; Nabavi, SF; Nabavi, SM;
PUBLISHED: 2017, SOURCE: EUROPEAN JOURNAL OF PHARMACOLOGY, VOLUME: 807
AUTHORS: Faggio, C; Sureda, A; Morabito, S; Sanches Silva, A; Mocan, A; Nabavi, SF; Nabavi, SM;
PUBLISHED: 2017, SOURCE: EUROPEAN JOURNAL OF PHARMACOLOGY, VOLUME: 807
148
TITLE: Oleuropein and Cancer Chemoprevention: The Link is Hot
AUTHORS: Farooqi, AA; Fayyaz, S; Silva, AS; Sureda, A; Nabavi, SF; Mocan, A; Nabavi, SM; Bishayee, A;
PUBLISHED: 2017, SOURCE: MOLECULES, VOLUME: 22, ISSUE: 5
AUTHORS: Farooqi, AA; Fayyaz, S; Silva, AS; Sureda, A; Nabavi, SF; Mocan, A; Nabavi, SM; Bishayee, A;
PUBLISHED: 2017, SOURCE: MOLECULES, VOLUME: 22, ISSUE: 5
149
TITLE: An HPLC procedure for the quantification of aloin in latex and gel from aloe barbadensis leaves
AUTHORS: Dalia I Sánchez Machado; Jaime López Cervantes; María F Mariscal Domínguez; Paola Cruz Flores; Olga N Campas Baypoli; Ernesto U Cantú Soto; Ana Sanches Silva;
PUBLISHED: 2017, SOURCE: Journal of Chromatographic Science, VOLUME: 55, ISSUE: 3
AUTHORS: Dalia I Sánchez Machado; Jaime López Cervantes; María F Mariscal Domínguez; Paola Cruz Flores; Olga N Campas Baypoli; Ernesto U Cantú Soto; Ana Sanches Silva;
PUBLISHED: 2017, SOURCE: Journal of Chromatographic Science, VOLUME: 55, ISSUE: 3
150
TITLE: Photoinitiators in Printed Food Packaging: Migration and Food Safety Concerns
AUTHORS: Ana Sanches Silva; Raquel Sendón García;
PUBLISHED: 2017, SOURCE: Reference Module in Food Science
AUTHORS: Ana Sanches Silva; Raquel Sendón García;
PUBLISHED: 2017, SOURCE: Reference Module in Food Science
