Guido R. Lopes (Lic (2009)/ Msc (2012), Biotechnology, University of Aveiro) concluded the Doctorate in Food Science and Technology and Nutrition (University of Minho, University of Aveiro, Universidade Católica Portuguesa, SFRH/BD/104855/2014) in 2019. He published 9 articles (h-index = 5), presented oral, poster and proceedings communications in national and international meetings (18), being author/co-author of awarded communications. He is/was team member in diverse research projects (5). During the last years, his research focuses on coffee (brews and by-products) aiming its in-depth characterization and the modulation/optimization of different extraction processes in view of compounds valuation.
Representative Publications
Structural features of spent coffee grounds water-soluble polysaccharides: Towards tailor-made microwave assisted extractions
10.1016/j.carbpol.2019.02.094
Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds
10.1016/j.foodres.2019.108864
