LAQV REQUIMTE

(Chemical) Bonding is what makes life possible

Maria Madalena Costa Sobral

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Research group
Food Quality and Technology

Position
PhD student

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.

Representative Publications

Stability of antibacterial and coccidiostat drugs on chicken meat burgers upon cooking and in vitro digestion
10.1016/j.foodchem.2020.126367
Transport of mycotoxins across human gastric NCI-N87 and intestinal Caco-2 cell models
10.1016/j.fct.2019.110595
Influence of oven and microwave cooking with the addition of herbs on the exposure to multi-mycotoxins from chicken breast muscle
10.1016/j.foodchem.2018.10.021
Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants
10.1111/1541-4337.12327
Toxicological interactions between mycotoxins from ubiquitous fungi: Impact on hepatic and intestinal human epithelial cells
10.1016/j.chemosphere.2018.03.122
Conditions for producing long shelf life fruit salads processed using mild pasteurization
10.1016/j.lwt.2016.11.055
Clay-Graphene Nanoplatelets Functional Conducting Composites
10.1002/adfm.201603103
Astringency quantification in wine: Comparison of the electronic tongue and FT-MIR spectroscopy
10.1016/j.snb.2014.10.052