Research group
Food Quality and Technology
Position
Researcher
Rita Alves graduated in Pharmaceutical Sciences (2005) at the Faculty of Pharmacy of the University of Porto (FFUP) and completed a PhD (European title) in Pharmaceutical Sciences, specialty of Nutrition and Food Chemistry in 2010 (University of Porto). Currently, she is Principal Researcher at REQUIMTE/LAQV. Her research is mainly focused on the food chemistry field, especially regarding nutritional and bioactive properties of food, food by-products valorization and development of new analytical methodologies for food analysis. She is/was supervisor/co-superviser of 8 PhD and several MSc students. She has published 1 book, 14 book chapters and more than 100 papers (Scopus h-index: 38).
Representative Publications
Improving the extraction of Ara h 6 (a peanut allergen) from a chocolate-based matrix for immunosensing detection: Influence of time, temperature and additives
10.1016/j.foodchem.2016.09.085
A study on the protein fraction of coffee silverskin: Protein/non-protein nitrogen and free and total amino acid profiles
10.1016/j.foodchem.2020.126940
Cherry stem infusions: antioxidant potential and phenolic profile by UHPLC-ESI-QTOF-MS
10.1039/c9fo02693b
Fourier transform near infrared spectroscopy as a tool to discriminate olive wastes: The case of monocultivar pomaces
10.1016/j.wasman.2019.12.050
Multi-frequency multimode modulated technology as a clean, fast, and sustainable process to recover antioxidants from a coffee by-product
10.1016/j.jclepro.2017.08.231
