Ana Luísa Leite Fernandes Amaro

Centre for Biotechnology and Fine Chemistry (CBQF)

Ana Luísa Leite Fernandes Amaro

aamaro@porto.ucp.pt

With a PhD in Biotechnology - Engineering and Food Sciences and a degree in Agricultural Sciences Engineering, Ana Amaro is a Post Doc researcher at the Center for Biotechnology and Fine Chemistry (CBQF) at Universidade Católica Portuguesa. Her research area is posharvest technology of fresh and / or minimally processed fruits and vegetables. She conducts R & D on process implications and preservation technologies on the nutritional, functional and sensory quality of whole and minimally processed fresh fruits and vegetables; low impact technologies to extend the shelf life of fresh fruits and vegetables; optimization of existing processes / technologies / packaging for minimally processed products and optimization of their storage conditions, namely temperature and controlled / modified atmosphere.

 

Publications:

Amaro, A.L.; Fundo, J.F.; Oliveira, A.; Beaulieu, J.C.; Fernández-Trujillo, J.P. & Almeida, D.P.F. (2013). 1-Methylcyclopropene effects on temporal changes in aroma volatiles and phytochemicals of fresh-cut cantaloupe. Journal of Science of Food and Agriculture, 93: 828-837.

Amaro, A.L. & Almeida, D.P.F. (2013). Lysophosphatidylethanolamine effects on horticultural commodities: a review. Postharvest Biology and Technology, 78: 92-102.

Spadafora, N.D.; Amaro, A.L.; Pereira, M.J.; Müller, C.T.; Pintado, M. and Rogers, H.J. Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data. Journal of Food Chemistry, 211: 114-123. 

Oliveira, A.; Amaro A.L.; de Sain, J. and Pintado, M. 2016 Impact of different calcium dips on quality of ready-to-eat baby-leaf spinach. Postharvest Biology and Technology, 121: 36-42.

Amaro A.L., Spadafora, N.D., Pereira, M.J., Dhorajiwala, R., Herbert, R.J., Muller, C.T., Rogers, H.J. and Pintado, M.P. 2018. Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments. Food Chemistry, 241: 222-231.

 

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV