Research group
Food Quality and Technology
Position
Academic Staff
Researcher at LAQV/REQUIMTE and Assistant Professor at University of Porto - Faculty of Nutrition and Food Sciences. Owns a PhD in Food Consumption and Nutrition Sciences. The research domain of specialization is on food quality and safety, namely:
a) development and validation of analytical methods for determination of bioactives and contaminants in food and food products;
b) evaluation of genotoxicity of food contaminants;
c) development of strategies to mitigate the risk related to heat processing contaminants, namely those involving their formation, as well as health effects through natural food components;
d) determination of bioactivity and antioxidant function of plant foods and valorisation of by-products.
Representative Publications
Delphinidin-3-O-glucoside inhibits angiogenesis via VEGFR2 downregulation and migration through actin disruption
10.1016/j.jff.2019.01.039
Simultaneous determination of melatonin and trans-resveratrol in wine by dispersive liquid-liquid microextraction followed by HPLC-FLD
10.1016/j.foodchem.2020.128091
Nutritional Characterization of Strychnos madagascariensis Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy
10.3390/foods11040616
In vitro bioaccessibility and intestinal transport of retinoic acid in ethyl cellulose-based microparticles and impact of meal co-ingestion
10.1016/j.ijbiomac.2023.128991
