Rui Manuel Matos Meireles de Barros - born in 1968| Porto| Portugal.
completed a PhD in 2006 on biotechnology (Sciences and Food Engineering). After completing my PhD the opportunity arose for me to be a partner on Biostrument company, where I had the possibility to use, as consultant, my research skills, and technical knowledge in food safety and innovation. I have contributed to several multidisciplinary R&D projects. He has taught at the Universidade Fernando Pessoa, and currently teaches Statistics courses on the Master science and MBA program at Universidade Católica Portuguesa, and the Universidade Lusíada.
Areas of research
Food Science Pharmacology, Toxicology and Pharmaceutical Science Agricultural and Biological SciencesPublications:
Correia, M.
Moreira, I.
Barros, R.
Gomes, A.
(2023)
, The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil
, Nutrients - 15.
, https://doi.org/10.3390/nu15153351
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Barros, R.
Pintado, M.
(2022)
, Which type of breakfast cereals is healthier
, Novel Techniques in Nutrition & Food Science - 4.
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Barros, R.
Gomes, A.
(2022)
, Optimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheese
, Foods - 3.
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Oliveira, A.
Coelho, M.
Barros, R.
Pintado, M.
(2016)
, Peach polyphenol and carotenoid content as affected by frozen storage and pasteurization
, LWT - Food Science and Technology.
, https://doi.org/10.1016/j.lwt.2015.10.037
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Barros, R.
(2012)
, The effect of method, standard and sample components on the total antioxidant capacity of commercial waters assessed by optical conventional assays
, Food Chemistry - 1.
, https://doi.org/10.1016/j.foodchem.2012.02.122
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