Food Quality and Technology
Susana Casal has a degree in Pharmaceutical Sciences (1996) and a Ph. D degree in Nutrition and Food Chemistry (2004). She is an associate professor at the Faculty of Pharmacy, Oporto University, teaching in the fields of Food Technology and Human Nutrition. Her main research interests focus on food analysis through chromatographic techniques seeking for enhanced nutritional quality, safety and authenticity, with a particular focus in dietary lipids. She is author/co-author of more than 200 scientific papers in peer reviewed journals and holds an H index of 39.
Direct analysis of vitamin A, vitamin E, carotenoids, chlorophylls and free sterols in animal and vegetable fats in a single normal-phase liquid chromatographic run
Espresso Coffee Residues: A Valuable Source of Unextracted Compounds