With a PhD in Biotechnology - Engineering and Food Sciences and a degree in Agricultural Sciences Engineering, Ana Amaro is a Senior researcher for Alchemy Project at the Center for Biotechnology and Fine Chemistry (CBQF), Universidade Católica Portuguesa. Her research background is postharvest quality and technology, and she conducts R & D on process optimization and preservation technologies for nutritional, functional and sensory quality of fresh and processed produce; low impact technologies to extend the shelf life and storage optimization. Author and co-author of 24 international scientific articles and 3 chapters of books on these topics, currently she is the leader of Yeast Fingerprint Platform team, at Alchemy Project, and develops research on yeast fermentation processes characterization, as well as co-products valorisation focusing new products development for the Agrifood industry.
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.
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.
Pereira, M.J., Amaro, A.L., Oliveira, A. And Pintado, M. 2019. Bioactive compounds in ready-to-eat rocket leaves as affected by oxygen partial pressure and storage time: a kinetic modelling. Postharvest Biology and Technology, 158:110985
A. M. A. Fonseca, C. Dias, A. L. Amaro, N. Isidoro, M. Pintado, A. J. D. Silvestre, S. M. Rocha. 2020. Impact of Plant-Based Coatings in ‘Rocha’ Pear Preservation During Cold Storage: A Metabolomic Approach. Foods, 9: 1299.
Centre for Biotechnology and Fine Chemistry (CBQF)