Ana Sofia da Silva Oliveira

Centre for Biotechnology and Fine Chemistry (CBQF)

Ana Sofia da Silva Oliveira

MSc in Analytical, Forensic and Clinical Toxicology and BSc in Chemistry by University of Porto. Currently, lab assistant and PhD student at ALCHEMY project on valorization by-products (UCP-Amyris collaboration). In 2014, she concluded her master thesis on chemical characterization and in vitro studies of psychoactive substances present in legal highs. During 2015, she worked as Lab Assistant at lubricant and oil sector where the main duties involved physicochemical analysis of oil derivatives according to ASTM, DIN and NP ISO standards. In the last years, she was part of a PT2020 project in collaboration with a cork stoppers producer, being responsible for the GC-MS analysis of cork matrices, wine aging markers and cork-wine reaction products.




I. Furtado, A. S. Oliveira, F. Amaro, P. Lopes, M. Cabral, M. L. Bastos, P. Guedes de Pinho, J. Pinto. Volatile profile of cork as a tool for classification of natural cork stoppers (2021) Talanta 223 doi: 10.1016/j.talanta.2020.121698

L. F. Baião, A. S. Oliveira, A. Gonçalves, P. Guedes de Pinho, L.M.P. Valente, L. M. Cunha. Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties. (2020) LWT 130 doi: 10.1016/j.lwt.2020.109629

A.S. Oliveira, J. Pinto, P. Lopes, M. Cabral, M.L. Bastos, D. Dias da Silva, P. Guedes de Pinho. Anticancer potential of semi-volatile compounds present in cork: cytotoxic mixture effects in human colorectal adenocarcinoma cells (2018) Toxicology Letters 295S: S267–S274. doi: 10.1016/j.toxlet.2018.07.041   

J. Pinto, A.S. Oliveira, P. Lopes, I. Roseira, M. Cabral, M.L. Bastos, P. Guedes de Pinho. Characterization of chemical compounds susceptible to be extracted from cork by the wine using GC-MS and 1H NMR metabolomic approaches (2019) Food Chemistry 271: 639–649. doi: 10.1016/j.foodchem.2018.07.222   

J. Pinto, A.S. Oliveira, P. Lopes, I. Roseira, M. Cabral, M.L. Bastos, P. Guedes de Pinho. Assessment of oxidation compounds in oaked Chardonnay wines: A GC–MS and 1H NMR metabolomics approach (2018) Food Chemistry 257:120–127. doi:10.1016/j.foodchem.2018.02.156  

A.S. Oliveira, S. Fraga, F. Carvalho, A. M. Araújo, C. Costa Pereira, J. P. Teixeira, M. L. Bastos, P. Guedes de Pinho. Chemical characterization and in vitro cyto- and genotoxicity of ‘legal high’ products containing Kratom (Mitragyna speciosa) (2016) Forensic Toxicology 34: 213-226. doi: 10.1007/s11419-015-0305-6

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Researcher type

PhD student

Academic CV