LAQV REQUIMTE

(Chemical) Bonding is what makes life possible

Manuel A. Coimbra

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Research group
Food Quality and Technology

Position
Academic Staff

Researcher IDL-2527-2014
Ciência ID6612-90CA-0C6D
Full Professor of the University of Aveiro (UA).
Professor of Biochemistry and Food Chemistry, and Polysaccharides Chemistry.
Supervisor of 28 PhD students with concluded thesis,
Director of the BSc in Biochemistry of the Universidade de Aveiro, since 17/11/2006.
President of the Scientific Panel of Food Additives and Contaminants of the Food Chain of ASAE, the Portuguese Food Safety Agency, since 2008.
Editor in Chief of Carbohydrate Polymers (IF2023 = 10.7), Elsevier.
Principal research interests:
Food chemistry and biochemistry, carbohydrate chemistry, polysaccharides chemistry; volatile compounds; phenolic compounds, by-products valuation, circular economy.

Representative Publications

In vitro macrophage nitric oxide production by Pterospartum tridentatum (L.) Willk. inflorescence polysaccharides
10.1016/j.carbpol.2016.09.079
Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction
10.1016/j.foodchem.2017.01.107
Chitosan-genipin film, a sustainable methodology for wine preservation
10.1039/c6gc01621a
Revisiting the structural features of arabinoxylans from brewers' spent grain
10.1016/j.carbpol.2015.12.006
Composition of food grade Atlantic salts regarding triacylglycerides, polysaccharides and protein
10.1016/j.jfca.2014.12.023
Can volatile organic compounds be markers of sea salt?
10.1016/j.foodchem.2014.07.120