Adma Nadja Ferreira de Melo

Centre for Biotechnology and Fine Chemistry (CBQF)

Adma Nadja Ferreira de Melo

admafdmelo@gmail.com

Food engineer (2014) from Federal University of Paraiba, Brazil, master's degree in Food Science and Technology (2016) from Federal University of Paraiba, Brazil and PhD in Food Science and Technology (2020) from Federal University of Paraiba, Brazil. Worked as researcher for 3 years at the Food Chemistry Laboratory in Federal University of Paraiba, Brazil. Experience in the area of microbial processes in food, with emphasis on pathogenic bacteria, acting as researcher for 6 years in this theme. Also have experience in research in the area of food chemistry and biochemistry, working as collaborative researcher in projects on this theme. Also experience in the classroom with subjects taught in undergraduate and graduate. Acts as reviewer of international and national scientific journals. Currently, is researcher at Catholic University of Porto at the Higher School of Bioengineering under the supervision of Teacher Drª Manuela Pintado as integral member of the plantCOVID project.

 

 

Publications

Melo, A.N.F., Targino, G., Almeida, E.T.C., Cao, G., Macarasin, D., Schaffner, D., Souza, E.L., Magnani, M. Successive exposure to Mentha piperita L. essential oil affects the culturability and induces membrane repair in a persister epidemic Salmonella Typhimurium PT4. Microbial Pathogenesis, 149, 104264, 2020.

Cariri, M., Melo, A.N.F., Mizzi, L., Tondo, E., Ritter, A., Souza, E.L., Valdramidis, V., Magnani, M. Quantitative assessment of tolerance response to stress after exposure
to oregano and rosemary essential oils, carvacrol and 1,8-cineole in Salmonella Enteritidis 86 and its isogenic deletion mutants Δdps, ΔrpoS and ΔompR. Food Research International, 122, 679-687, 2019.

Melo, A.N.F., Souza, G.T. de, Schaffner, D., Oliveira, T.C.M. de, Maciel, J.F., Souza, E.L. de, Magnani, M. Changes in thermo-tolerance and survival under simulated gastrointestinal conditions of Salmonella Enteritidis PT4 and Salmonella Typhimurium PT4 in chicken breast meat after exposure to sequential stresses. International Journal of Food Microbiology, 251, 15-23, 2017.

Araújo, V.B.S., Melo, A.N.F., Souza, N.T.; Silva, V.M.B., Castro-Gomez, R.H., Silva, A.S., Souza, E.L., Magnani, M. Oral Intake of Carboxymethyl-Glucan (CM-G) from Yeast (Saccharomyces uvarum) Reduces Malondialdehyde Levels in Healthy Men. Molecules (Basel. Online), 20, 14950-14958, 2015.

Melo, A.N.F., Souza, E.L., Araújo, V. B. S., Magnani, M. Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer's yeast. Lebensmittel-

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Researcher type

Post Doc

Academic CV