Andreia is a Ph.D. biotechnology student working on the development of functional food targeting cardiometabolic risk at the University of Aveiro.
Previous work includes the study of the production of organic acids through activated sludge from the wastewaters treatment plants in 2015.
Research continued with the collaboration of the industry of edible algae, by studying the effects of the drying process on the physical-chemical properties of seaweeds in 2017.
Current work is mainly focused in the food sector, on the methods to integrate natural bioactive compounds in food matrices and how to increase bioavailability when ingested.
Representative Publications
Effect of Oven-Drying on the Recovery of Valuable Compounds from Ulva rigida, Gracilaria sp. and Fucus vesiculosus
10.3390/md17020090
Application of Hydroxytyrosol in the Functional Foods Field: From Ingredient to Dietary Supplements
10.3390/antiox9121246
Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products
10.3390/antiox10030444
Complexation of resveratrol with γ-cyclodextrin for lemon juices enrichment: effects on stability and antioxidant activity
The Impact of Resveratrol-Enriched Bread on Cardiac Remodeling in a Preclinical Model of Diabetes
10.3390/antiox12051066
