Maria Emilia Brassesco is a Junior Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF-UCP), Porto, Portugal, with experience in Chemistry, Biotechnological Processes and Food Sciences. She obtained her Bachelor's Degree in Biotechnology and her Ph.D. in Chemical Sciences at the National University of Rosario, Santa Fe, Argentina, with the support of the International Iberian Nanotechnology Laboratory (INL), Braga, Portugal. She has authored 15 publications in international peer-reviewed journals. She is now working as Project Manager within the European Project STARGATE.
Brassesco, María Emilia, Brandão, T. R. S., Silva, C. L. M., & Pintado, M. (2021). Carob bean (Ceratonia siliqua L.): A new perspective for functional food. Trends in Food Science & Technology, 114, 310–322. https://doi.org/doi.org/10.1016/j.tifs.2021.05.037
Brassesco, María Emilia, Pintado, M., & Coscueta, E. R. (2021). Food system resilience thinking: from digital to integral. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.11533
Coscueta, E. R., Brassesco, M. E., & Pintado, M. (2021). Collagen-based bioactive bromelain hydrolysate from salt-cured cod skin. Applied Sciences, 11(18), 8538. https://doi.org/10.3390/app11188538
Brassesco, M.E., Fuciños, P., Pastrana, L., & Picó, G. (2019). Development of alginate microparticles as efficient adsorption matrix for protein recovery. Process Biochemistry, 80. https://doi.org/10.1016/j.procbio.2019.02.016
Camiscia, P., Giordano, E. D. V., Brassesco, M. E., Fuciños, P., Pastrana, L., Cerqueira, M. F., Picó, G. A., & Woitovich Valetti, N. (2018). Comparison of soybean hull pre-treatments to obtain cellulose and chemical derivatives: Physical chemistry characterization. Carbohydrate Polymers, 198. https://doi.org/10.1016/j.carbpol.2018.06.125