Silvia Pichardo Sánchez-rekin lankidetzan egindako argitalpenak (53)

2019

  1. Preservation of phytosterol and PUFA during ready-to-eat lettuce shelf-life in active bio-package

    Food Packaging and Shelf Life, Vol. 22

2018

  1. Characterisation and antimicrobial activity of active polypropylene films containing oregano essential oil and Allium extract to be used in packaging for meat products

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 35, Núm. 4, pp. 782-791

  2. Use of micronucleus and comet assay to evaluate evaluate the genotoxicity of oregano essential oil (Origanum vulgare l. Virens) in rats orally exposed for 90 days.

    Journal of Toxicology and Environmental Health - Part A: Current Issues, Vol. 81, Núm. 12, pp. 525-533

2017

  1. A subchronic 90-day oral toxicity study of Origanum vulgare essential oil in rats

    Food and Chemical Toxicology, Vol. 101, pp. 36-47

  2. In vitro toxicological assessment of an organosulfur compound from Allium extract: Cytotoxicity, mutagenicity and genotoxicity studies

    Food and Chemical Toxicology, Vol. 99, pp. 231-240

  3. New advances in active packaging incorporated with essential oils or their main components for food preservation

    Food Reviews International, Vol. 33, Núm. 5, pp. 447-515

  4. Pyrolysis-gas chromatography–isotope ratio mass spectrometry for monitoring natural additives in polylactic acid active food packages

    Journal of Chromatography A, Vol. 1525, pp. 145-151

  5. Toxicological assessment of two silane-modified clay minerals with potential use as food contact materials in human hepatoma cells and Salmonella typhimurium strains

    Applied Clay Science, Vol. 150, pp. 98-105

2016

  1. Characterisation of a bio-based packaging containing a natural additive from Allium spp. using analytical pyrolysis and carbon stable isotopes

    Journal of Analytical and Applied Pyrolysis, Vol. 120, pp. 334-340

  2. Development of PLA films containing oregano essential oil (Origanum vulgare L. virens) intended for use in food packaging

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 33, Núm. 8, pp. 1374-1386

  3. Genotoxicity evaluation of carvacrol in rats using a combined micronucleus and comet assay

    Food and Chemical Toxicology, Vol. 98, pp. 240-250

  4. Molecular characterisation of a bio-based active packaging containing Origanum vulgare L. essential oil using pyrolysis gas chromatography-mass spectrometry

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 9, pp. 3207-3212

  5. Toxicological evaluation of an Allium-based commercial product in a 90-day feeding study in Sprague-Dawley rats

    Food and Chemical Toxicology, Vol. 90, pp. 18-29

2015

  1. Acute toxicological studies of the main organosulfur compound derived from Allium sp. intended to be used in active food packaging

    Food and Chemical Toxicology, Vol. 82, pp. 1-11

  2. Characterisation and evaluation of PLA films containing an extract of Allium spp. to be used in the packaging of ready-to-eat salads under controlled atmospheres

    LWT - Food Science and Technology, Vol. 64, Núm. 2, pp. 1354-1361

  3. Cytotoxic and mutagenic in vitro assessment of two organosulfur compounds derived from onion to be used in the food industry

    Food Chemistry, Vol. 166, pp. 423-431

  4. Cytotoxicity and mutagenicity assessment of organomodified clays potentially used in food packaging

    Toxicology in Vitro, Vol. 29, Núm. 6, pp. 1222-1230

  5. Genotoxicity assessment of propyl thiosulfinate oxide, an organosulfur compound from Allium extract, intended to food active packaging

    Food and Chemical Toxicology, Vol. 86, pp. 365-373

  6. In vitro pro-oxidant/antioxidant role of carvacrol, thymol and their mixture in the intestinal Caco-2 cell line

    Toxicology in Vitro, Vol. 29, Núm. 4, pp. 647-656

  7. In vitro toxicological evaluation of essential oils and their main compounds used in active food packaging: A review

    Food and Chemical Toxicology, Vol. 81, pp. 9-27