Research group
Food Quality and Technology
Position
PhD student
Mafalda Ribeiro holds a BSc in Nutritional Sciences from the Faculty of Nutrition and Food Sciences of the University of Porto (2019) and a MSc in Quality Control with a specialisation in Water and Food from the Faculty of Pharmacy of the University of Porto (2022). Since September 2023, she has been pursuing a Ph.D. in Food Consumption and Nutrition Sciences at the University of Porto. Her research is focused on the potential of blackcurrant anthocyanins as a dietary strategy for chemoprevention and chemotherapy adjuvant in triple negative breast cancer.
Representative Publications
From data to insight: Exploring contaminants in different food groups with literature mining and machine learning techniques
10.1016/j.crfs.2023.100557
Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages
10.3390/foods12091905
Nutritional Characterization of Strychnos madagascariensis Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy
10.3390/foods11040616
Delphinidin-3-rutinoside from Blackcurrant Berries (Ribes nigrum): In Vitro Antiproliferative Activity and Interactions with Other Phenolic Compounds
10.3390/molecules28031286
