Research group
Food Quality and Technology
Position
Researcher
Holds a degreed on Nutritional Sciences (October 2006) from the Faculty of Nutrition and Food Science and a bachelor on Astronomy (September 2014) from the Faculty of Sciences, both from the University of Porto. Completed her PhD on Sustainable Chemistry (July 2017).
Her major research interests have focused on: (i) food nutrition/health; (ii) sensory analysis; (iii) data science (statistical analysis, data mining, machine learning, and mathematical modelling and programming).
She has 30 publications Indexed International Journal in Food Science & Technology and Environment, and 30 communications in national and international conferences in National and International Conferences, and 1 Manual.
Representative Publications
Fibre fortification of wheat bread: impact on mineral composition and bioaccessibility
10.1039/c7fo00382j
Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread
10.1111/ijfs.12818
Prediction of fruity-citrus intensity of beers dry-hopped with Mandarina Bavaria based on the content of selected volatile compounds
10.1021/acs.jafc.9b06139
