Food Quality and Technology
Madalena holds both BSc and MSc degrees in Biochemistry from the University of Aveiro (UA). In 2020, she completed her PhD in Sustainable Chemistry in FFUP (jointly programme with UA and Nova Lisbon).
Her main research interests are the evaluation of the culinary practices on the stability and in vitro digestion of food chemical hazards; interactions of xenobiotics (e.g. mycotoxins) concerning their in vitro uptake/efflux transport and combined toxicity.
Actually, she has 9 peer-reviewed scientific publications, one book chapter, and holds an H-index of 5.
Influence of oven and microwave cooking with the addition of herbs on the exposure to multi-mycotoxins from chicken breast muscle