Carla Maria Dias Marques de Oliveira Cálix

Centre for Biotechnology and Fine Chemistry (CBQF)

Carla Maria Dias Marques de Oliveira Cálix

coliveira@porto.ucp.pt

I'm licensed in Chemistry (Biochemistry and Food Chemistry) by Aveiro University since 2000. In 2006, and in this same institution, I presented my Master's proofs in Chemistry of Natural Products, with the title “Wine Resistance to Oxidation”. I have complete my PhD in Chemistry on 04-12-2014 by Aveiro University, under the orientation of Professor Artur Manuel Soares da Silva, and co-orientation of Doctor António César da Silva Ferreira from Superior School of Biotechnology of the Portuguese Catholic University, Porto University, with the presentation of a thesis with the title “Pathways of oxidative degradation of wine”. After this, I had collaborated as ID researcher in the development of new instrumental methods of analysis in Cork Supply Company Portugal. In 2016 I began my collaboration at Superior School of Biotechnology of the Portuguese Catholic University in operating and managing a platform of GC/LC/MS (CBQF Analytical Chemistry Platform) and more recently, since 2019, in the Alchemy project, as ID researcher, in the application of instrumental methods and techniques, particularly chromatography (GC-MS and LC-MS) to the valorization of fermentation by-products and related products.

 

 

Publications

Oliveira, C.M., Santos, S.A.O., Silvestre, A.J.D., Barros, A.S., Silva Ferreira, A.C., Silva, A.M.S. 2017. Quinones as strecker degradation reagents in wine oxidation processes. Food Chemistry, 228, 618-624.

Oliveira, C.M., Santos, S.A.O., Silvestre, A.J.D., Barros, A.S., Silva Ferreira, A.C., Silva, A.M.S. 2016. Quantification of 3-deoxyglucosone (3DG) in natural and forced aged wines - an aging marker. Journal of Food Composition and Analysis, 50, 70-76.

Oliveira, C.M., Barros, A.S., Silva Ferreira, A.C., Silva, A.M.S. 2016. Study of quinones reactions with wine nucleophiles by cyclic voltammetry. Food Chemistry, 211, 1-7.

Oliveira, C.M., Barros, A.S., Silva Ferreira, A.C., Silva, A.M.S. 2015. Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach. Food Research International, 75, 337-347.

Wine Chemistry - Analytical Methods: C.M. Oliveira, A.M.S. Silva, and A.C. Silva Ferreira. 2015. "Química enológica - métodos analíticos. Avanços recentes no controlo da qualidade de vinhos e de outros produtos vitivinícolas". Chapter 6 - Constituição volátil dos vinhos; and Chapter 8 - Oxidação dos vinhos: A.S. Curvelo-Garcia e Paulo Barros; editora; Publindústria, Edições Técnicas.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Researcher type

Post Doc

Academic CV