Ana Lúcia da Silva Oliveira

Centre for Biotechnology and Fine Chemistry (CBQF)

Ana Lúcia da Silva Oliveira

asoliveira@porto.ucp.pt

Ana Oliveira holds a degree in Applied Biology in 2007 and a master's degree in Biotechnology and Bio-Entrepreneurship in Aromatic and Medicinal Plants in 2010, both in the Biology Department of the University of Minho in Braga. She completed her PhD in 2015 at the Portuguese Catholic University in the area of Food Science and Engineering. Research interests include plant biology, genetic engineering and plant transformation, organic chemistry, food biotechnology, extraction and quantification of bioactive compounds. Author and co-author of 21 international scientific articles and 4 chapters of books on these topics. Participation in international and national scientific meetings with oral poster presentations. At the moment she is CBQF researcher developing work in the area of co-products valorization with the purpose to apply ingredients and develop new products with applications to the cosmetic and materials industry.

 

Publications:

Oliveira A., Gomes H. M., Alexandre M. C. E., Poças F., Almeida D. P. F., Pintado M. (2015), Phytochemical preservation in strawberry as affected by pH modulation, Food Chemistry, 170: 74–83, DOI: 10.1016/j.foodchem.2014.07.156.

Oliveira A., Ruiz-Henestrosa V. M. P., von Staszewski M., Pilosof A. M. R., Pintado M. (2015), Behaviour of cyanidin-3-glucoside, β-lactoglobulin and polysaccharides nanoparticles in bulk and oil-in-water interfaces, Carbohydrate Polymers, 132: 460–471, DOI:10.1016/j.carbpol.2015.05.072 0144-8617.

Oliveira A., Alexandre M. C. E., Coelho M., Almeida D. P. F., Pintado M. (2016), Peach polyphenols and carotenoids content affected by frozen storage and pasteurisation, LWT- Food Science and Technology, 66:361-368, DOI: 10.1016/j.lwt.2015.10.037

Oliveira A., von Staszewski M.; Ruiz-Henestrosa V. M. P.; Pintado M.; Pilosof A. M. R. (2016), Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures, Food Hydrocolloids, 55:119-127, DOI:10.1016/j.foodhyd.2015.11.007.

Oliveira A., Castro P. M., Amaro A. L., de Sain J., Pintado M., (2016), Effect of postharvest storage temperature and relative humidity in baby spinach leaves before and after packaging, Food Bioprocess and Technology, DOI: 10.1007/s11947-016-1785-z.

Eder Barbosa; Ana Oliveira; Alexandra Plácido; Renato Socodato; Camila C Portugal; Ana Carolina Mafud; Alicia S Ombredane; Daniel C Moreira; Nuno Vale; Lucinda J Bessa; Graziella A Joanitti; Cláudia Alves; Paula Gomes; Cristina Delerue-Matos; Yvonne P Mascarenhas; Mariela M Marani; João B Relvas; Manuela Pintado; José Leite, (2017), Structure and Function of a Novel Antioxidant Peptide from the Skin of Tropical Frogs, Free Radical Biology and Medicine, DOI:10.1016/j.freeradbiomed.2017.11.001.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV