Sara Vanessa da Silva Fernandes holds a BSc and an MSc in Biochemistry by the Faculty of Sciences and Institute of Biomedical Sciences Abel Salazar of the University of Porto since 2016 and 2018, respectively. In her master thesis she studied the effects of phenolipids on the human erythrocyte oxidative damage. Currently, Sara is a Lab Assistant for Alchemy Project in the Fermentation Platform at the Center for Biotechnology and Fine Chemistry (CBQF, Universidade Católica Portuguesa). The research line is the optimization of the S. cerevisiae fed-batch fermentation process for biomolecule production.
Sara Fernandes, Catarina Ribeiro, Fátima Paiva-Martins, Cristina Catarino and Alice Santos-Silva. 2020. Protective effect of olive oil polyphenol phase II sulfate conjugates on erythrocyte oxidative-induced hemolysis. Food & Function, 11(10), 8670-8679. DOI: 10.1039/D0FO01690J
Ívan F. Rodil, Mariano Lastra, Jesús López, Ana P. Mucha, Joana P. Fernandes, Sara V. Fernandes and Celia Olabarria. 2018. Sandy beaches as biogeochemical hotspots: the metabolic role of macroalgal wrack on low-productive shores. Ecosystems, 22(1), 49-63. DOI: 10.1007/s10021-018-0253-1
Centre for Biotechnology and Fine Chemistry (CBQF)