LAQV REQUIMTE

(Chemical) Bonding is what makes life possible

Susana Casal

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Research group
Food Quality and Technology

Position
Academic Staff

Researcher IDD-6603-2011
Ciência IDF915-3FEA-C748
Susana Casal has a degree in Pharmaceutical Sciences (1996) and a Ph. D degree in Nutrition and Food Chemistry (2004). She is an assistant 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 35.

Representative Publications

Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
10.1016/j.foodres.2019.108759
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
10.1016/j.chroma.2018.06.029
Trans fatty acids in the Portuguese food market
10.1016/j.foodcont.2015.12.010
Effect of cooking on olive oil quality attributes
10.1016/j.foodres.2013.04.014
Espresso Coffee Residues: A Valuable Source of Unextracted Compounds
10.1021/jf3018854
Olive oil stability under deep-frying conditions
10.1016/j.fct.2010.07.036