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Full Professor at the Faculty of Food Engineering at the State University of Campinas (UNICAMP, SP, BRAZIL). She works in the field of Food Science and Technology. The most common terms related to her scientific production are: functional foods, functional potential of cerrado fruits, extraction of flavors through the action of lipases and microorganisms, application of biotechnology in the extraction of new food ingredients, microbial production of biosurfactants, flavor esters, biotransformation of terpenes and investigation of prebiotics in tropical fruits.
State University of Campinas, Campinas - Brazil
Full Professor at the Faculty of Pharmacy at the University of Porto (Porto, Portugal). She works in the field of food science and technology. The most common terms related to her scientific production are: Functional Foods and nutritional evaluation; vegetal extracts and agro-food industry byproducts; Food authentication by chemical, molecular biology and chemometric methods; Food security and environmental sustainability; Food Safety – Chemical hazardous evaluation and health implications; Quality evaluation and performance of oils and fats.
University of Porto, Porto - Portugal
Associate Professor at the Institut Pascal (UMR6602) at the Université Clermont Auvergne (Clermont Ferrant, France). She does research in Microbiology, Biotechnology and Bioengineering. The most common terms related to her scientific production are: Culture of microalgae for biomolecules extraction and valorization, with specific emphasizes for Exopolysaccharides. Her current projects are 'EPS from microalgae' and 'ANR POLYSALGUE.'
Université Clermont Auvergne, Clermont Ferrant - France
Full Professor at the College of Agricultural, Consumer and Environmental Sciences at the University of Illinois (Urbana-Champaign, Illinois, USA). She works in the field of Food Science and Nutrition. The most common terms related to her scientific production are: Bioactive peptides and proteins in foods that promote health benefits for reducing inflammation, markers of type 2 diabetes, cancer, and cardiovascular disease risk. She identifies and characterizes the functional properties of food components, notably flavonoids in ethnic teas, herbs, and berries.
University of Illinois, Urbana-Champaign, Illinois - USA
Assistant Researcher at the Food technology Institute of National Scientific and Technical Research Council (Santa Fe, Argentina). She works in the field of Food Microbiology and Functional Foods. The most common terms related to her scientific work are: Incorporation of probiotic microorganisms to obtain functional foods and Study of technological and potential probiotic characterisation of bifidobacteria.
National Scientific and Technical Research Council (CONICET), Santa Fe - Argentina
Adjunct professor at the College of Nutrition of the Federal University of Ouro Preto (Ouro Preto, Minas Gerais, Brazil). She works in the field of Nutrition and Food Science. The most common terms related to her scientific work are: Antioxidant capacity of protein hydrolysates, bioaccessibility of protein hydrolysates, Fuctional food and study of the antioxidant and anti-inflammatory activity of plant extracts rich in phenolic compounds.
Federal University of Ouro Preto, Ouro Preto - Brazil
Associate Professor at the College of Pharmacy at the Universidade Federal Bahia. He works in the field of medicinal chemistry and biotechnology. The most common terms related to his scientific production are: drug design, molecular modeling (QSAR, Virtual Screening and Comparative Modeling) and biomolecular simulations.
Federal University of Bahia, Salvador - Brazil
Visitant professor at the College of Pharmacy at the Federal University of Bahia (Salvador, Bahia, Brazil). He works in the field of Biotechnology and Microbiology. The most common terms related to his scientific production are: Genomics, Molecular Genetics and Microorganisms, Biotechnology of Mushroom Cultivation, Basidiomycetes, Characterization and Preservation of Biological Material, Biological Activity of extracts, Chemical characterization of essential oils from medicinal plants.
Federal University of Bahia, Salvador - Brazil
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