Ana Lúcia da Silva Oliveira is a Senior Researcher in Alchemy project (collaborative project between Amyris Inc. and Biotechnology School of the Portuguese Catholic University (ESB-UCP)) at UCP involved in the economic valorization of coproducts/residues from Amyris fermentative processes aiming the development of new ingredients for food, cosmetic and materials applications.
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 43 international scientific articles, 5 book chapters on these topics and (co)-authored 1 patent. Participation in more than 30 international and national scientific meetings with oral or poster presentations. Co-supervised 1 MSc and 1 bachelor student at ESB-UCP.
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.
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.
Campos D. A., Valetti N. W., Oliveira A., Pastrana-Castro L. M., Teixeira J. A., Picó G., (2017), Platform design for extraction and isolation of Bromelain: Complex formation and precipitation with carrageenan, Process Biochemistry, 54:156-161, DOI: 10.1016/j.procbio.2016.12.014.
Vilas-Boas A. A., Oliveira A., Jesus D., Rodrigues C., Figueira C., Gomes A., Pintado M., (2020), Chlorogenic acids composition and the impact of in vitro gastrointestinal digestion on espresso coffee from single-dose capsule, Food Research International, DOI:10.1016/j.foodres.2020.109223.
Vilas-Boas A. A., Campos D. A., Nunes C., Ribeiro S., Nunes J., Oliveira A., Pintado M, (2020), Polyphenol Extraction by Different Techniques for Valorisation of Non-Compliant Portuguese Sweet Cherries towards a Novel Antioxidant Extract, Sustainability; DOI:10.3390/su12145556.
Centre for Biotechnology and Fine Chemistry (CBQF)