Marta Mendes have a master's degree in Microbiology and a degree in Biosciences – with specialization in Microbiology, by the ESB-UCP. Then, she collaborated on several scientific research projects in GRAQ/REQUIMTE (ISEP) and CBQF (ESB-UCP) where she studied some functional properties of goji berries extracts and the control of production of aromatic sulphur compounds in the process of red wines production. After that, she worked in IPMA (Instituto do Mar e da Atmosfera) on the national bivalve mollusc monitoring system project. She is now doing her PhD related with the development of sustainable solutions for dye removal from textile dyeing industry, during which she has come to realize the impact and importance that the development of biotechnological solutions have on these industries and particularly on the environment. Her main areas of interest are biotechnology and biochemistry, functional compounds, green chemistry, and valorisation of by-products.
Mendes, M.; Carvalho A.P.; Magalhães, J. M.C.S.; Moreira, M.; Guido, L.; Gomes, A.M.; Delerue-Matos, C. 2016. Response surface evaluation of microwave-assisted extraction conditions for Lycium barbarum bioactive compounds. Innovative Food Science and Emerging Technologies 33:319-326.
Ana P. Carvalho, Marta Mendes, Manuela Moreira, Diana Cruz, Júlia Magalhães, M. Barroso, Maria Ramalhosa, Abel Duarte, Luís Guido, Ana Gomes, Cristina Delerue-Matos 2016. Microwave-assisted extraction in goji berries: effect on composition and bioactivity, evaluated through conventional and non-conventional methodologies - International Journal of Food Science and Technology 51(6):1401-1408.
Silva S, Costa EM, Mendes M, Morais RM, Calhau C, Pintado MM. 2016. Antimicrobial antiadhesive and antibiofilm activity of an ethanolic anthocyanin-rich blueberry extract purified by solid phase extraction. Journal of Applied Microbiology 121(3):693-703.
Mendes, M.; Pereira, R.; Sousa Pinto, I.; Carvalho, A.P.; Gomes, A.M. 2013. Antimicrobial Activity and Lipid Profile of Seaweed Extracts from the North Portuguese Coast. International Food Research Journal 20(6):3337- 3345.
Centre for Biotechnology and Fine Chemistry (CBQF)