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Olga Viegas, obtained her Ph.D. in Food Consumption and Nutritional Sciences on 20/06/2012 from the Faculty of Nutrition and Food Sciences of the University of Porto. She is an Assistant Professor at the Faculty of Nutrition and Food Sciences of the University of Porto and a researcher at LAQV/REQUIMTE. Has published 34 articles in peer-reviewed journals. In her professional activities interacted with 183 collaborator(s) co-authorship of scientific papers. Has 3 section(s) of books. Supervised 4 PhD thesis(es) e co-supervised 2. Supervised 3 MSc thesis(es) e co-supervised 4. (co) Supervised 7 LSc thesis(es) and 9 students in projects of introduction to research . Received and mentored 8 doctoral students from other institutions. Has received 7 awards and/or honours. Organised 6 event(s). Participated and/or was Co-Principal Investigator (Co-PI) on 1 project(s) and researcher on 18 projects. Works in the field(s) of Medical and Health Sciences with emphasis on Nutrition, Dietetics; Agricultural Sciences with emphasis on Food Biotechnology and Chemical Sciences with emphasis on Analytical Chemistry. The research focus is on food quality and safety, in particular: a) development and validation of environmentally friendly analytical methods; b) assessment of the genotoxicity of food contaminants; c) development of risk reduction strategies for heat-processing contaminants, in particular their formation; d) valorisation of unconventional food crops and by-products: Nutritional aspects and prospects for industrial applications.
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Identification

Personal identification

Full name
Olga Viegas

Citation names

  • Viegas, Olga

Author identifiers

Ciência ID
9818-E848-8F6B
ORCID iD
0000-0002-0189-1357
Researcher Id
D-8722-2013
Scopus Author Id
23480882200

Email addresses

  • olgaviegas@fcna.up.pt (Professional)

Addresses

  • Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos . Rua Jorge Viterbo Ferreira, 228, 4050-313 , Porto, Porto, Portugal (Professional)
  • Faculty of Nutrition and Food Sciences University of Porto; Rua do Campo Alegre 823, 4150-180, Porto, Porto, Portugal (Professional)
  • Laboratório de Bromatologia e Hidrologia da U. Porto; R. Jorge de Viterbo Ferreira 228 , 4050-313, Porto, Porto, Portugal (Professional)
Education
Degree Classification
2012/06/20
Concluded
 Doutoramento em Ciências do Consumo Alimentar e Nutrição (Doutoramento)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
"Heterocyclic Aromatic Amines in Muscle Foods: Relevance, Occurrence and Mitigation" (THESIS/DISSERTATION)
 Aprovada com distinção
2006
Concluded
 Ciências da Nutrição (Licenciatura)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
"Caracterização farmacológica do receptor da angiotensina II atípico na linha celular de neuroblastoma de ratinho (Neuro-2A) Pharmacological characterization of the atypical Angiotensin II receptor in a mouse neuroblastome cell line (Neuro-2A) " (THESIS/DISSERTATION)
 16
Outputs

Publications

Book chapter
  1. Viegas, Olga; Pinho, Olívia; Ferreira, Isabel M. P. L. V. O.. "CHAPTER 29. Carcinogenic Effects of Polycyclic Aromatic Hydrocarbons and Modulation by Coffee Compounds". In Coffee, 567-578. Royal Society of Chemistry, 2019.
    10.1039/9781788015028-00567
  2. Viegas, Olga; Pinho, Olívia; Ferreira, Isabel M. P. L. V. O.. "CHAPTER 32. Polycyclic Aromatic Hydrocarbons". In Coffee, 705-725. Royal Society of Chemistry, 2019.
    10.1039/9781782622437-00705
  3. Viegas, O.; Melo, A.; Petisca, C.; Quelhas, I.; Pinho, O.; Ferreira, I.M.P.L.V.O.. "Modulating effects of red wine and beer on heterocyclic aromatic amines carcinogenesis". In Alcoholic Beverage Consumption and Health, 137-156. 2009.
    Published
Conference abstract
  1. "Dieta Mediterrânica e prevenção de doenças crónicas: impacto de diferentes fontes de proteínas.". Paper presented in RIESDM 2021 - 1º Congresso da Rede das instituições do ensino superior para a Salvaguarda da Dieta Mediterrânica, 2021.
  2. Viegas, Olga; Ribeiro, Mafalda; Faria, MA; Vojtek, Martin; Gonçalves-Monteiro, Salomé; Diniz, Carmen; Ferreira, Isabel MPLVO; Newman, Lisa A.. "Selective cytotoxicity of delphinidin and cyanidin 3-o-glucosides towards triple negative breast cancer". Paper presented in XVIII Congresso de Nutrição e Alimentação da Associação Portuguesa de Nutrição, Porto, 2019.
    Published
  3. Viegas, Olga. "Inhibitory effect of vinegar on PAHs formation in charcoal grilled pork loin". Paper presented in ACTA PORTUGUESA DE NUTRIÇÃO: XVII Congress of Food and Nutrition & I International Congress of Food and Nutrition, Porto, 2019.
  4. Viegas, Olga. "Application of an Acetonitrile Based-Extraction in Processed Muscle Foods for the Determination of 4 Polycyclic Aromatic Hydrocarbons". Paper presented in Acta Portuguesa de Nutrição: XVIII Congress of Food and Nutrition, Associação Portuguesa de Nutrição, 2019.
    Published
  5. Dasan, Y. K.; Bhat, A. H.; Faiz, A.. "Characterization of the oil extracted from the Strychnos madagascariensis". Paper presented in Acta Portuguesa de Nutrição: XVIII Congress of Food and Nutrition, 2019.
  6. Viegas, Olga. "Bioactive Compounds in monovarietal Portuguese wines: trans-Resveratrol and Melatonin". Paper presented in Acta Portuguesa de Nutrição: XVII Congress of Food and Nutrition & I International Congress of Food and Nutrition, Lisbon, 2018.
    Published
  7. Viegas, Olga. "Formação de aminas aromáticas heterocíclicas em salmão (Salmo salar) grelhado: influência do tipo de carvão utilizado". Paper presented in Revista Alimentação Humana : 8º Congresso da Sociedade Portuguesa de Ciências da Nutrição e Alimentação, Porto, 2009.
    Published
  8. Viegas, Olga. "Quantificação de aminas aromáticas heterocíclicas em frango de churrasco". Paper presented in Revista Alimentação Humana : 8º Congresso da Sociedade Portuguesa de Ciências da Nutrição e Alimentação, Porto, 2009.
Conference paper
  1. Viegas, Olga. "Carcinogenic compounds in cooked meat: intake, bioavailability and mitigation strategies". Paper presented in UMIB Summit 2015 ® Translational Research, Innovation and Progress in the field of Biomedicine, 2015.
    Published
  2. Viegas, Olga. "Effect of deep-fat fried and oven baked in battered/breaded food products". Paper presented in International Conference on Culinary Arts and Sciences VIII: Global, Local and National Perspectives, 2013.
    Published
Conference poster
  1. Viegas, Olga. "Nutritional Value of Strychnos madagascariensis Fruit and Flour". Paper presented in 3rd Global Summit on Nutritional Science & Food Chemistry, 2019.
  2. Viegas, Olga. "Bioactive compounds in monovarietal Portuguese wines: Trans-resveratrol and Melatonin". Paper presented in I Congresso Internacional de Nutrição e Alimentação/ XVII Congresso de Nutrição e Alimentação da Associação Portuguesa de Nutrição,, 2018.
  3. Viegas, Olga. "Caracterização nutricional da farinha do fruto Strychnous madagascariensis: comparação das farinhas produzidas na comunidade vs laboratório". Paper presented in 3.º Congresso Nacional de Nutrição e Encontro Nacional de Nutricionistas: segurança alimentar e nutricional, juntos vamos nutrir Moçambique, 2018.
  4. Viegas, Olga. "Antioxidant properties of food products with edelberry". Paper presented in 1st Food Chemistry Conference- Shaping the Future of Food Quality, Health and Safety, 2016.
  5. Viegas, Olga. "Quantification of sugars from malt by liquid chromatography and refractive index detection". Paper presented in XVI Latin-American Congress on Chromatography (XVICOLACRO) and 9th National Meeting on Chromatography (9ENC), 2016.
  6. Viegas, Olga. "Kinetics of 5-Hydrohymethylfurfural and 2-furfural: Formation during storage of Pilsner beer and correlation with color changes.". Paper presented in 35th Congress EBC European Brewery Convention, 2015.
  7. Viegas, Olga. "Formation of heterocyclic aromatic amines in charcoal grilled pork: inhibition by beer marinades". Paper presented in First International Conference on Food Safety (ICFS), 2014.
  8. Viegas, Olga. "Effect of different beer marinades on the formation of polycyclic aromatic hydrocarbons in grilled pork meat". Paper presented in XIX Encontro Galego Português de Química, 2013.
  9. Viegas, Olga. "Polycyclic aromatic hydrocarbons formation in different types of charcoal grilled meat.". Paper presented in 9th International Congress of Meat Science and Technology, 2013.
  10. Butt, Saba; Charalambides, Maria; Mohammed, Idris K.; Powell, Hugh. "A comparison of the mechanical and sensory properties of baked and extruded confectionery products". Paper presented in 8th International Conference on Culinary Arts and Sciences Global, National and Local Perspectives., 2013.
    10.1063/1.5008171
  11. Viegas, Olga. "HMF and furfural in different types of beer". Paper presented in EuroFoodChem XVII, 2013.
  12. Viegas, Olga. "Protective mechanism of xanthohumol against genotoxicity of heat generated compounds PhIP and MelQx in HepG2 cells". Paper presented in 6th Meeting of Young Researchers of University of Porto, 2013.
  13. Viegas, Olga. "Protective effects of xanthohumol against the mutagenicity and DNA damage induced by the heterocyclic amines PhIP and MeIQx". Paper presented in The 5th conference on Polyphenols and Health, 2011.
  14. Viegas, Olga. "Optimization of SPE extraction and chromatographic conditions for polycyclic aromatic hydrocarbons in barbequed muscle foods". Paper presented in RAFA - Recent Advances in Food Analysis, Praga, Republica Checa, 2011.
  15. Viegas, Olga. "Novel methods for food-safety evaluation". Paper presented in REQUIMTE Biennial Meeting, 2011.
  16. Viegas, Olga. "Screening of aminocarbolines in barbecued fish and meat.". Paper presented in EFFoST Annual Meeting: Food and Health., 2010.
  17. Viegas, Olga. "Quantificação de aminas aromáticas heterocíclicas em frango de churrasco. , Porto, Outubro, 2009.". Paper presented in 8º Congresso da Sociedade Portuguesa de Ciências da Nutrição e Alimentação, 2009.
  18. Viegas, Olga. "Effect of marinades rich in polyphenols on formation of heterocyclic aromatic amines in pan-fried beef.". Paper presented in 9º Encontro da Química dos Alimentos, 2009.
  19. Viegas, Olga. "Determination of AaC and other pyrolytic heterocyclic amines in cooked meat by HPLC/FLD using extraction by SPME.". Paper presented in IJUP09, Second Meeting of Young Researchers of U.Porto, Porto, 25 a 27 de Fevereiro, 2009., 2009.
  20. Viegas, Olga. "Influence of green tea marinades on the formation of heterocyclic aromatic amines and flavour of pan-fried beef". Paper presented in JUP09, Second Meeting of Young Researchers of U.Porto, 2009.
  21. Viegas, Olga. "Reduction of Heterocyclic Aromatic Amines formation in pan-fried meat by red wine and pilsen beer". Paper presented in IJUP09, Second Meeting of Young Researchers of U.Porto, 2009.
  22. Viegas, Olga. "Heterocyclic aromatic amines formation in grilled fatty fish". Paper presented in IJUP09, Second Meeting of Young Researchers, 2009.
Journal article
  1. Sandra S. I. Chemane; Susana Casal; Rebeca Cruz; Teresa Pinho; Maida Khan; Olívia Pinho; Olga Viegas. "Chemical Characterization of the Oil Separated by Mechanical Pressing from Strychnos madagascariensis Dried Fruit Pulp Flour". Foods 11 3 (2022): 474-474. https://doi.org/10.3390/foods11030474.
    10.3390/foods11030474
  2. Sandra S. I. Chemane; Mafalda Ribeiro; Edgar Pinto; Susana C. M. Pinho; Zita Martins; Agostinho Almeida; Isabel M. P. L. V. O. Ferreira; et al. "Nutritional Characterization of Strychnos madagascariensis Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy". Foods (2022): https://www.mdpi.com/2304-8158/11/4/616.
    10.3390/foods11040616
  3. Igor Trujillo-Mayol; M. Madalena C. Sobral; Olga Viegas; Sara C. Cunha; Julio Alarcón-Enos; Olívia Pinho; Isabel M.P.L.V.O. Ferreira. "Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient". Food Research International 147 (2021): 110434-110434. https://doi.org/10.1016/j.foodres.2021.110434.
    10.1016/j.foodres.2021.110434
  4. Olga Viegas; Cristina Esteves; Janete Rocha; Armindo Melo; Isabel M.P.L.V.O. Ferreira. "Simultaneous determination of melatonin and trans-resveratrol in wine by dispersive liquid–liquid microextraction followed by HPLC-FLD". Food Chemistry 339 (2021): 128091-128091. https://doi.org/10.1016/j.foodchem.2020.128091.
    10.1016/j.foodchem.2020.128091
  5. Trujillo-Mayol, Igor; Guerra-Valle, María; Casas-Forero, Nidia; Sobral, M Madalena C; Viegas, Olga; Alarcón-Enos, Julio; Ferreira, Isabel Mplvo; Pinho, Olívia. "Western Dietary Pattern Antioxidant Intakes and Oxidative Stress: Importance During the SARS-CoV-2/COVID-19 Pandemic". Advances in Nutrition (2021): http://dx.doi.org/10.1093/advances/nmaa171.
    Published • 10.1093/advances/nmaa171
  6. Viegas, Olga. "Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork". Meat Science (2020): http://dx.doi.org/10.1016/j.meatsci.2020.108083.
    10.1016/j.meatsci.2020.108083
  7. Viegas, O.; Faria, M.A.; Sousa, J.B.; Vojtek, M.; Gonçalves-Monteiro, S.; Suliburska, J.; Diniz, C.; Ferreira, I.M.P.L.V.O.. "Delphinidin-3-O-glucoside inhibits angiogenesis via VEGFR2 downregulation and migration through actin disruption". Journal of Functional Foods 54 (2019): 393-402. http://www.scopus.com/inward/record.url?eid=2-s2.0-85060894538&partnerID=MN8TOARS.
    10.1016/j.jff.2019.01.039
  8. Marta Silva; Olga Viegas; Armindo Melo; Daniela Finteiro; Olívia Pinho; Isabel M. P. L. V. O. Ferreira. "Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods". Food Analytical Methods 11 12 (2018): 3495-3504. https://doi.org/10.1007/s12161-018-1325-8.
    10.1007/s12161-018-1325-8
  9. Viegas, Olga. "Parameters affecting 5-hydroxymethylfurfural exposure from beer". Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment 35 8 (2018): 1464-1471. https://www.scopus.com/inward/record.uri?eid=2-s2.0-85048942644&doi=10.1080%2f19440049.2018.1483584&partnerID=40&md5=0cbb9a15a3f5d7a36619a2b695da9f89.
    10.1080/19440049.2018.1483584
  10. Javier García-Lomillo; Olga Viegas; Maria L. Gonzalez-SanJose; Isabel M.P.L.V.O. Ferreira. "Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties". Meat Science 125 (2017): 10-15. http://dx.doi.org/10.1016/j.meatsci.2016.11.009.
    10.1016/j.meatsci.2016.11.009
  11. Santos, J.R.; Viegas, O.; Páscoa, R.N.M.J.; Ferreira, I.M.P.L.V.O.; Rangel, A.O.S.S.; Lopes, J.A.. "In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour". Food Chemistry 208 (2016): 103-110. http://www.scopus.com/inward/record.url?eid=2-s2.0-84964067879&partnerID=MN8TOARS.
    10.1016/j.foodchem.2016.03.114
  12. Ferreira, Implvo; Viegas, O.; Melo, A.; Faria, M.; Pinho, O.. "Carcinogenic compounds in cooked meat: intake, bioavailability and mitigation strategies". Medicine 95 10 (2016): http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000375209300175&KeyUID=WOS:000375209300175.
  13. Viegas, O.; Moreira, P.S.; Ferreira, I.M.P.L.V.O.. "Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat". Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment 32 3 (2015): 315-323. http://www.scopus.com/inward/record.url?eid=2-s2.0-84927696672&partnerID=MN8TOARS.
    10.1080/19440049.2015.1010607
  14. Viegas, O.; Yebra-Pimentel, I.; Martínez-Carballo, E.; Simal-Gandara, J.; Ferreira, I.M.P.L.V.O.. "Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork". Journal of Agricultural and Food Chemistry 62 12 (2014): 2638-2643. http://www.scopus.com/inward/record.url?eid=2-s2.0-84896930954&partnerID=MN8TOARS.
    10.1021/jf404966w
  15. Viegas, O.; Žegura, B.; Pezdric, M.; Novak, M.; Ferreira, I.M.P.L.V.O.; Pinho, O.; Filipic, M.. "Corrigendum to " Protective effects of xanthohumol against the genotoxicity of heterocyclic aromatic amines MeIQx and PhIP in bacteria and in human hepatoma (HepG2) cells" [Food and Chemical Toxicology 50 (2012) 949-955]". Food and Chemical Toxicology 51 1 (2013): http://www.scopus.com/inward/record.url?eid=2-s2.0-84871779196&partnerID=MN8TOARS.
    10.1016/j.fct.2012.09.018
  16. Quelhas, I.; Petisca, C.; Viegas, O.; Melo, A.; Pinho, O.; Ferreira, I.M.P.L.V.O.. "Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef". Food Chemistry 122 1 (2010): 98-104. http://www.scopus.com/inward/record.url?eid=2-s2.0-77950594800&partnerID=MN8TOARS.
    10.1016/j.foodchem.2010.02.022
  17. Costa, M.; Viegas, O.; Melo, A.; Petisca, C.; Pinho, O.; Ferreira, I.M.P.L.. "Heterocyclic aromatic amine formation in barbecued sardines (sardina pilchardus) and atlantic salmon (salmo salar)". Journal of Agricultural and Food Chemistry 57 8 (2009): 3173-3179. http://www.scopus.com/inward/record.url?eid=2-s2.0-65349186146&partnerID=MN8TOARS.
    10.1021/jf8035808
Thesis / Dissertation
  1. Viegas, Olga. "Heterocyclic Aromatic Amines in Muscle Foods Relevance, Occurence and Mitigation". PhD, Universidade do Porto, 2012. https://hdl.handle.net/10216/67491.
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2019/02 DELPHINIDIN-3-O-GLUCOSIDE INHIBITS ANGIOGENESIS AND MIGRATION IN TRIPLE NEAGTIVE BREAST CANCER CELLS XLIX Reunião da Sociedade Portuguesa de Farmacologia, XXXVII Reunião de Farmacologia Clínica e XVIII Reunião de Toxicologia
Sociedade Portuguesa de Farmacologia
2019/01/29 Marinadas de cerveja na inibição da formação de compostos indesejáveis em carne grelhada. Seminário Segurança Alimentar e Saúde Publica. Seminário "Segurança Alimentar e Saúde Pública"
Faculdade de Farmácia da Universidade de Coimbra (Coimbra, Portugal)
2019 Characterization of the oil extracted from the Strychnos madagascariensis XVIII Congress of Food and Nutrition,
Associação Portuguesa de Nutrição (Porto, Portugal)
2019 Application of an Acetonitrile Based-Extraction in Processed Muscle Foods for the Determination of 4 Polycyclic Aromatic Hydrocarbons XVIII Congress of Food and Nutrition,
Associação Portuguesa de Nutrição (Porto, Portugal)
2019 Inhibitory effect of vinegar on PAHs formation in charcoal grilled pork loin. XVII Congress of Food and Nutrition
Associação Portuguesa de Nutrição (Porto, Portugal)
2018 Optimized Acetonitrile Based-Extraction for Determination of Polycyclic Aromatic Hydrocarbons in Cooked Muscle Foods XXIV Encontro Luso-Galego de Química
Sociedade Portuguesa de Química
2016/11 Effect of red wine pomace and storage on carcinogens formation in barbecued beef patties II International Conference on Food Chemistry & Technology
United Scientific group (Las Vegas, United States)
2016/11 Reduction of cancer risk related to the consumption of red meat II International Conference on Food Chemistry & Technology
United Scientific Group (Las Vegas, United States)
2016/04 Detection of high temperature stress of packaged beer Food Integrity
University of Chemistry and Technology, Prague (Prague, Czech Republic)
2016/03/27 Contaminantes resultantes do processamento térmico de carne/peixe Ciclo de Seminários em Saúde Ambiental e Ocupacional
Escola Superior de Saúde | Politécnico do Porto (Porto, Portugal)
2016/01 Determination of meat-cooking carcinogens from grilled pork by HPLC: Mitigation by beer marinades XVI Latin-American Congress on Chromatography (XVICOLACRO) and 9th National Meeting on Chromatography (9ENC)
(Lisbon, Portugal)
2015/09 Carcinogenic compounds in cooked meat: intake, bioavailability and mitigation strategies UMIB Summit 2015 ® Translational Research, Innovation and Progress in the field of Biomedicine
Unidade Multidisciplinar de Investigação Biomédica - UMIB
2015 Evolution of phenolic and anthocyanins in port wine 8º Encontro de Investigação Jovem da Universidade do Porto
Universidade do Porto (Porto, Portugal)
2014/06 Furanic Compounds in specialty malts and in different beer First International Conference on Food Safety (ICFS)
(Hong Kong SAR China)
2014/02 Quantification of sugars in Specialty malts by HPLC-IR IJUP14, 7º Encontro de Investigação Jovem da Universidade do Porto
Universidade do Porto (Porto, Portugal)
2014/02 Inhibitory effect of beer marinades on formation of heterocyclic amines (HAs) in chargrilled pork loin IJUP14, 7º Encontro de Investigação Jovem da Universidade do Porto
Universidade do Porto (Porto, Portugal)
2014/02 Addition of spent yeast extract on the production of cooked ham- Compositional and Sensory evaluation IJUP14, 7º Encontro de Investigação Jovem da Universidade do Porto
Universidade do Porto (Porto, Portugal)
2013/02 Screening of hydroxymethylfurfural and furfural in different types of beer IJUP13, 6th Meeting of Young Researchers of U.Porto
Universidade do Porto (Porto, Portugal)
2013/02 Quantification of hydroxymethylfurfural and furfural in bread by high performance liquid chromatography. IJUP13, 6th Meeting of Young Researchers of U.Porto
Universidade do Porto
2012/05 Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods International Congress on Environmental Health 2012
Scientific Area of Environmental Health - Lisbon College of Health Technology (Lisbon, Portugal)
2011/05 Study of an antioxidant-rich blend marinade to minimize de formation of heterocyclic amines. International Food Congress-Novel Aproach in Food Industry
(Izmir, Turkey)
2011/02 Creation of a condiment for seasoning meat before cooking to minimize the formation of carcinogenic compounds. IJUP11, Fourth Meeting of Young Researchers of U. Porto
U. Porto (Porto, Portugal)
2011/02 Optimization of SPE extraction of polycyclic aromatic hydrocarbon in barbequed muscle foods IJUP11, Fourth Meeting of Young Researchers of U.Porto
U.Porto ( Porto, Portugal)
2010/02 Quantification of Polycyclic Aromatic Hydrocarbons in barbecued meat by HPLC/Fluorescence detection IJUP10, Third Meeting of Young Researchers of U.Porto
U. Porto (Porto, Portugal)
2009/10 Formação de aminas aromáticas heterocíclicas em salmão (Salmo salar) grelhado: influência do tipo de carvão utilizado 8º Congresso da Sociedade Portuguesa de Ciências da Nutrição e Alimentação
Sociedade Portuguesa de Ciências da Nutrição e Alimentação (Porto, Portugal)
2009/04 Efeito modulador do vinho e da cerveja na carcinogenese induzida pelas Aminas Aromáticas Heterocíclicas XIX Congresso Científico AEFCNAUP
2009/04 Heterocyclic Aromatic Amines Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) 9º Encontro da Química dos Alimentos
Sociedade Portuguesa de Química (Angra do Heroísmo, Portugal)
2009/02 Interaction between heterocyclic aromatic amines and antioxidants: a food safety challenge RIC IPG 156/07 IJUP 09- 2nd Meeting of Young Researchers at UP
Universidade do Porto ( Porto, Portugal)
2009/02 Melo, A., Viegas, O., Petisca, C., Pinho, O., Ferreira, I.M.P.L.V.O. Effect of Beer / Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Grilled Meat. , Fevereiro 2009. 6ª Jornadas Bebidas e Saúde
2008/12 Effects of green tea, red wine and beer on formation of heterocyclic amines in grilled beef: influence on sensory characteristics VII Brazilian Meeting on Chemistry of Food and Beverages
(Lorena, SP, Brazil)
2007/03 Potency of AT1 receptor antagonists to block angiotensin II-evoked increase in a mouse neuroblastoma cell line Reunião Anual da Primavera da Sociedade Alemã de Farmacologia (DGPT)
Sociedade Alemã de Farmacologia (Mainz, Germany)
2006/12/05 Pharmacological characterization of the atypical angiotensin II receptor in a mouse neuroblastoma cell line (Neuro-2A). XXXVII Reunião da Sociedade Portuguesa de Farmacologia, XXXVII Reunião da Sociedade Portuguesa de Farmacologia
Sociedade Portuguesa de Farmacologia (Porto, Portugal)
2006/05 Biologically active amines in traditional Portuguese food: intake and bioavailability Health Implications of Dietary Amines, 1st Workshop on Amines and Food Safety
COST Action 922 (Bergen, Norway)

Supervision

Thesis Title
Role 		Degree Subject (Type)
Institution / Organization
2016 - Current Formação de hidrocarbonetos policíclicos aromáticos em café durante a torra: Análise por QueChERs-DLLME
Supervisor
 Mestrado Controlo de Qualidade (Master)
Universidade do Porto Faculdade de Farmácia, Portugal
2016 - 2022/06/21 Nutritional assessment and valorization of Strychnos madagascariensis fruit and its products
Supervisor of Sandra Salvador Inguane Chemane
 Doutoramento em Ciências do Consumo Alimentar e Nutrição (PhD)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
2018 - 2020 Polycyclic Aromatic Hydrocarbons analysis by acetonitrile-based extraction - Assure Smoked Salmon compliance with EU legislation
Supervisor of Marta Sofia Dores da Silva
 Mestrado em Controlo de Qualidade
Universidade do Porto Faculdade de Farmácia, Portugal
2017 - 2017 Compostos bioativos em Vinhos Monocasta Portugueses - Trans-resveratrol e Melatonina
Co-supervisor of Janete Oliveira Rocha
 Licenciatura em Ciências da Nutrição (Degree)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
2016 - 2017 Otimização e validação de uma técnica rápida e simples para a determinação de hidrocarbonetos aromáticos policíclicos em carne processada
Supervisor of Daniela Marques Finteiro
 Projeto I-Mestrado Integrado em Ciências Farmacêuticas (MICF) (Scientific initiation)
Universidade do Porto Faculdade de Farmácia, Portugal
2015 - 2016 Desenvolvimento e validação de uma técnica de microextração líquido-líquido dispersiva para a determinação simultânea de melatonina e trans-resveratrol em vinho
Supervisor of Cristina Carones Esteves
 Projeto I-Mestrado Integrado em Ciências Farmacêuticas (MICF) (Scientific initiation)
Universidade do Porto Faculdade de Farmácia, Portugal
2013 - 2014 Addition of spent yeast extract on the production of cooked ham- Chemical Composition, Sensory evaluation and Nucleotides flavor enhancers
Co-supervisor
 Projeto I-Mestrado Integrado em Ciências Farmacêuticas (MICF) (Scientific initiation)
Universidade do Porto Faculdade de Farmácia, Portugal
2013 - 2014 Optimization of the extraction and purification of sugars from malt for HPLC-IR detection
Co-supervisor
 Projeto I-Mestrado Integrado em Ciências Farmacêuticas (MICF (Scientific initiation)
Universidade do Porto Faculdade de Farmácia, Portugal
2012 - 2014 Evolução das antocianinas, actividade antioxidante e parâmetros de cor no Vinho do Porto ao longo do seu envelhecimento
Supervisor of Mafalda Jacob Galante de Queiroz
 Mestrado em Controlo da Qualidade (Master)
Universidade do Porto Faculdade de Farmácia, Portugal

Event organisation

Event name
Type of event (Role) 		Institution / Organization
2016/09/30 - Current Elemento da comissão organizadora do seminário Leguminosas no "Prato". (2016/09/30)
Conference
 Universidade do Porto Faculdade de Farmácia, Portugal

Instituto Politécnico do Porto Instituto Superior de Engenharia do Porto, Portugal

Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal

REQUIMTE LAQV Porto, Portugal

Jury of academic degree

Topic
Role 		Candidate name (Type of degree)
Institution / Organization
2019/10/08 Polycyclic Aromatic Hydrocarbons analysis by acetonitrile-based extraction - Assure Smoked Salmon compliance with EU legislation
Supervisor
 Marta Sofia Dores da Silva (Master)
Universidade do Porto Faculdade de Farmácia, Portugal
2019/07/26 Efeito combinado do Docetaxel com antocianinas em células de cancro da mama triplo negativo
Supervisor
 Mafalda Inês Ferreira Ribeiro (Other)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
2018/07/22 Amamentar Portugal”- o papel dos farmacêuticos
(Thesis) Main arguer
 Marília Pinheiro (Other)
Universidade do Porto Faculdade de Farmácia, Portugal
2018/07/22 Determinação da presença de edulcorantes e conservantes em suplementos alimentares para desportistas: Avaliação dos potenciais efeitos na saúde
(Thesis) Main arguer
 Beatriz Guiomar (Other)
Instituto Politécnico do Porto Escola Superior de Saúde, Portugal
2016/09/13 Fortificação de preparados de fruta com micronutrientes
President of the jury
 Ana Margarida Torres Marques de Miranda (Other)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
2016/09/05 Utilização de Farinhas de Uvas Tintas como Ingrediente Corante Alimentar Natural
President of the jury
 Fábio André Coelho Moreira (Other)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
2015/11/16 Evolução das Antocianinas, Atividade Antioxidante e Parâmetros de Cor no Vinho do Porto ao Longo do seu Envelhecimento
Supervisor
 Mafalda Jacob Galante de Queiroz (Master)
Universidade do Porto Faculdade de Farmácia, Portugal
2015/09/24 Teor de potássio em refeições servidas em cantinas universitárias
President of the jury
 Maria Inês Silva da Fonseca Barbosa (Other)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
2015/09/03 Efeito da desidratação na aceitação de um produto à base de Pleurotus ostreatus
(Thesis) Arguer
 Sandra Sofia da Silva Dias (Other)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
2015/07/22 Determinação da composição em antocianinas de bagas de Sambucus nigra L. e casca de Punica granatum L.
(Thesis) Main arguer
 Ana Catarina Vieira (Other)
Universidade do Porto Faculdade de Farmácia, Portugal
2014/12/12 Aplicação da técnica de microextração dispersiva líquido-líquido na avaliação da contaminação da água por poluentes orgânicos persistentes
(Thesis) Main arguer
 Bárbara Borges (Other)
Universidade do Porto Faculdade de Farmácia, Portugal
2014/10/03 Diabetes Gestacional e Obesidade
President of the jury
 Mafalda Romano Pimentel dos Santos Quelhas (Other)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
2014/09/10 Similaridade do perfil de compostos voláteis dos ingredientes: influência na escolha de bombons de chocolate
(Thesis) Main arguer
 Joana da Silva Campinho (Other)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
2014/09/02 Avaliação dos hábitos alimentares de uma amostra de músicos
President of the jury
 Ana Sofia Matos (Other)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
2014/09/02 Caraterização da proteólise no malte por métodos cromatográficos
(Thesis) Main arguer
 Cíntia Pereira (Other)
Universidade do Porto Faculdade de Farmácia, Portugal
2013/09/23 Nitratos na Dieta: Novas Perspetivas.
President of the jury
 Cristiana Maia de Almeida (Other)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
2013/09/18 Estudo da recetividade à experimentação de "novas" espécies de peixe
President of the jury
 António Joaquim da Silva Teixeira (Other)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal
2013/08/02 Quantidade de Gordura adicionada na confeção versus recomendada, numa unidade de alimentação coletiva. Implementação de um sistema de medição.
(Thesis) Main arguer
 Bárbara Miranda Santos (Other)
Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação, Portugal

Journal scientific committee

Journal title (ISSN) Publisher
2019/08/28 - Current Food Analytical Methods (1936-976X) Springer-Verlag
2019/08/14 - Current Foods (2304-8158) MDPI AG
2019/04/22 - Current Molecules (1420-3049) MDPI AG
2018/11/06 - Current Food Chemistry (0308-8146) Elsevier
2017/04/17 - Current Journal of the Science of Food and Agriculture (1097-0010) Wiley (John Wiley & Sons)
2017/01/24 - Current Nutrition and Food Technology Open Access (2470-6086) "Sci Forschen, Inc."
2015/10/18 - Current Acta Scientiarum Polonorum Technologia Alimentaria (1898-9594) Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)
2015/05/27 - Current Acta Portuguesa de Nutrição (2183-5985) Portuguese Association of Nutritionists
2015/03/02 - Current LWT - Food Science and Technology Elsevier
2011/11/05 - Current Revista Alimentação Humana (0873-4364)
2012/08/16 - 2015/05/27 Revista Nutrícias (2182-7230)