Research output per year
Research output per year
Personal profile
Research Interests
Natural product; by-products; food packaging; biopolymers; circular economy;
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
Education/Academic qualification
PhD, SUSPLA: Development of PLA Biofilms from Food Waste, Incorporated with Bioactive Preserving Molecules, Universidade Católica Portuguesa
1 Oct 2021 → 1 Oct 2025
Master, Optimization of the Extraction of Bioactive Compounds from Plants (Melissa officinalis L., Origanum vulgare L., and Rosmarinus officinalis L.) for Use as Natural Preservatives in Preservatives in "Chocolate Muffins", Polytechnic Institute of Bragança
1 Sep 2019 → 18 Mar 2021
Bachelor, Materials engineering
9 Mar 2015 → 4 Feb 2021
External positions
PhD student, Polytechnic Institute of Bragança
31 Oct 0001 → 26 Dec 2031
Keywords
- TP Chemical technology
- Biopolymers
- Biomolecules
- Biotechnology
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Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese
Derbassi, N., C. Pedrosa, M., Heleno, S., Fernandes, F., Dias, M. I., Calhelha, R. C., Rodrigues, P., Carocho, M., Ferreira, I. C. F. R. & Barros, L., 8 Apr 2022, In: Food and Function.Research output: Contribution to journal › Article › peer-review
1 Citation (Scopus) -
Fermented food/beverage and health: current perspectives
Durazzo, A., Carocho, M., Heleno, S. A., Pedrosa, M. C., Ueda, J. M., Barros, L., Souto, E. B., Santini, A. & Lucarini, M., Dec 2022, In: Rendiconti Lincei. 33, 4, p. 729-738 10 p.Research output: Contribution to journal › Review article › peer-review
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Food additives from fruit and vegetable by-products and bio-residues: a comprehensive review focused on sustainability
Ueda, J. M., Pedrosa, M. C., Heleno, S. A., Carocho, M., Ferreira, I. C. F. R. & Barros, L., 1 May 2022, In: Sustainability (Switzerland). 14, 9, 5212.Research output: Contribution to journal › Review article › peer-review
Open Access3 Citations (Scopus) -
Improving the physicochemical properties of a traditional Portuguese cake - “económicos” with chestnut flour
Fernandes, F. A., Pedrosa, M. C., Ueda, J. M., Ferreira, E., Rodrigues, P., Heleno, S. A., Carocho, M., Prieto, M. A., Ferreira, I. C. F. R. & Barros, L., 14 Jul 2022, In: Food and Function. 13, 15, p. 8243-8253 11 p.Research output: Contribution to journal › Article › peer-review
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Optimization through response surface methodology of dynamic maceration of olive (Olea europaea l.) leaves
Pedrosa, M. C., Lima, L., Heleno, S. A., Carocho, M., Ferreira, I. C. F. R. & Barros, L., Apr 2022, In: Biology and Life Sciences Forum. 6, 1, 71.Research output: Contribution to journal › Article › peer-review
Open Access