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María Pérez-Jiménez. PhD in Food Science (Flavour Chemistry) in 2022 (UAM, Madrid); MSc in Novel Foods in 2015 (UAM, Madrid); BSc in Nutrition in 2014 (UCM, Madrid). During her doctoral studies, she did an international research stay at Plant&Food Research in Auckland (New Zealand). Her PhD aimed to investigated the impact of oral processing on the behaviour of wine aroma compounds, and its possible consequences on wine aroma perception. This PhD project was awarded in 2023 by Giract (Geneva, Switzerland) as the Best European Thesis project in Flavour Research. Since April 2023 she is post-doctoral researcher in the Lab of Oral Biology and Salivary Proteomics at MED (UEV). The main research topic is the relationship between the salivary proteome and oral flavour perception and its possible influence on food choices. She also participates in projetcs investigating salivary biomarkers for the diagnosis/prevention of diseases (e.g. obesity). She is involved in international projects (HealthyW8, FLAVOURsome COST Action, MACAOs), and in studies with other labs from MED (Lab of Oenology). In 2023, she has been granted with a CEEC junior contract, funded by FCT. More recently, she has been selected for funding with an ERA-Fellowship (Marie Sklodowska-Curie Actions for widening countries) in 2023 call, funded by European Comission.
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Identificação

Identificação pessoal

Nome completo
María Pérez-Jiménez

Nomes de citação

  • Pérez Jiménez, María
  • Perez Jimenez, M
  • Pérez-Jiménez, M

Identificadores de autor

Ciência ID
D21F-3242-5374
ORCID iD
0000-0003-3143-4058
Google Scholar ID
https://scholar.google.com/citations?user=PE3yc4UAAAAJ&hl=es
Scopus Author Id
57203044702

Endereços de correio eletrónico

  • maria.jimenez@uevora.pt (Profissional)

Websites

Domínios de atuação

  • Ciências Agrárias - Biotecnologia Agrária e Alimentar

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Espanhol; Castelhano (Idioma materno)
Inglês Utilizador independente (B2) Utilizador independente (B2) Utilizador independente (B2) Utilizador independente (B2) Utilizador independente (B2)
Português Utilizador independente (B1) Utilizador proficiente (C1) Utilizador independente (B2) Utilizador proficiente (C1) Utilizador proficiente (C1)
Formação
Grau Classificação
2017/02/01 - 2022/06/23
Concluído
 PhD Food Science (Doctor)
Especialização em Flavor Chemistry
Universidad Autónoma de Madrid, Espanha
"Behaviour of aroma compounds during the oral processing of wine: modulation by wine composition and human physiology" (TESE/DISSERTAÇÃO)
2015/10/01 - 2016/10/01
Concluído
 Ms Novel Foods (Master Universitario)
Especialização em Novel Foods, Food Biotechnology, Food Science
Universidad Autónoma de Madrid, Espanha
"Impact of polyphenols on adsorption capacity of aroma molecules to the oral cavity and its relationship with the aroma intensity perception of wine" (TESE/DISSERTAÇÃO)
2010/09/01 - 2014/07/01
Concluído
 Bs Human Nutrition and Dietetics (Bachelor)
Especialização em Human Nutrition, Food Composition, Food Function
Universidad Complutense de Madrid, Espanha
Percurso profissional

Outros

Categoria Profissional
Instituição de acolhimento 		Empregador
2024 - Atual CEEC Contract (junior) Fundação para a Ciência e a Tecnologia, Portugal
Instituto Mediterrâneo para a Agricultura Ambiente e Desenvolvimento, Portugal
2024 - Atual ERA-Fellowship (MSCA widening countries) EU Framework Programme for Research and Innovation Marie Sklodowska-Curie Actions, Bélgica
Universidade de Évora, Portugal
2023/04 - 2023/12/31 Postdoctoral Researcher (contract associated to a project) Instituto Mediterrâneo para a Agricultura Ambiente e Desenvolvimento, Portugal
Universidade de Évora, Portugal
2017/02 - 2022/06 Predoctoral Researcher Agencia Estatal Consejo Superior de Investigaciones Científicas, Espanha
Instituto de Investigación en Ciencias de la Alimentación, Espanha
2019/09 - 2019/12 Visitant Researcher (research stay during PhD) New Zealand Institute for Plant and Food Research Ltd, Nova Zelândia
2017/01 - 2017/06 Visitant Researcher (research stay during PhD) Universidad Politécnica de Madrid Escuela Técnica Superior de Ingenieros Agrónomos, Espanha
2016/08 - 2017/01 Laboratory Technician Instituto de Investigación en Ciencias de la Alimentación, Espanha
2015/11 - 2016/08 Research Assistant Instituto de Investigación en Ciencias de la Alimentación, Espanha
Projetos

Bolsa

Designação Financiadores
2018/07/01 - 2022/06/23 WINE-FISIOAROMA
AGL201678936R
Bolseiro de Investigação
Instituto de Investigación en Ciencias de la Alimentación, Espanha
Concluído
2019/09/01 - 2019/12/17 Unravelling the metabolism of aroma compounds in the oral cavity during wine tasting by using an untargeted metabolic approach
Volatilomics
Bolseiro de Investigação
New Zealand Institute for Plant and Food Research Ltd, Nova Zelândia
Concluído

Projeto

Designação Financiadores
2023/07 - 2028/07 HealthyW8 - Empowering healthy lifestyle behaviour through personalised intervention portfolios to prevent and control obesity during vulnerable stages of life.
HealthyW8
Investigador Pós-doutorado
Em curso
2016/02/01 - 2017/01/31 Pilot study for the development of an alternative to the use of sulphur in wine and fruit
Sulphur wine
Desenvolvimento técnico
Instituto de Investigación en Ciencias de la Alimentación, Espanha
Concluído
2015/06/30 - 2015/12/31 Pilot study for the development of an alternative to the use of sulphur in fruit preservation brines
Sulphur fruit
Desenvolvimento técnico
Instituto de Investigación en Ciencias de la Alimentación, Espanha
Concluído

Outro

Designação Financiadores
2023/10 - 2027/10 COST Action FLAVOURsome - Future of plant-based food: Bridging the gap of new proteins and FLAVOURsome.
FLAVOURsome
Investigador Pós-doutorado
Universidade do Porto, Portugal
Em curso
2023 - 2024/12 MACAOs - Modulação da Composição salivar por estímulos visuais e olfactivos
MACAOs
Investigador Pós-doutorado
Em curso
2022/01/10 - 2022/04/09 Evaluation of the suitability of autochthonous yeast strains from the Moquegua region for the production of piscos with high aromatic and sensory quality
Piscos
Desenvolvimento técnico
Instituto de Investigación en Ciencias de la Alimentación, Espanha
2021/07/16 - 2021/09/15 Determination of the impact of cooking conditions on the techno-functional characteristics of rice grain
Rices
Desenvolvimento técnico
Instituto de Investigación en Ciencias de la Alimentación, Espanha
Concluído
2017/11/24 - 2018/06/24 Evaluation of the use of different techniques for preparing culinary stocks on the aroma intensity and other sensory attributes
Culinary stocks
Desenvolvimento técnico
Instituto de Investigación en Ciencias de la Alimentación, Espanha
Concluído
2016/09/11 - 2016/12/11 Evaluation of the volatile profile of wines elaborated with different strains of lactic acid bacteria by HS-SPME-GCMS.
Wine volatile profile
Desenvolvimento técnico
Instituto de Investigación en Ciencias de la Alimentación, Espanha
Concluído
Produções

Publicações

Artigo em boletim informativo
  1. Anna McIntyre. ""Aged wine" may have an alternative meaning in future, as researchers learn more about how individuals process and perceive aromas while tasting wines", New Zealand Winegrower Magazine, 2020, https://www.ruralnewsgroup.co.nz/wine-grower/wg-general-news/sensory-science.
Artigo em conferência
  1. Criado, Celia; Pérez Jiménez, María; Munoz-Gonzalez, Carolina; Pozo-Bayón, María Ángeles. "Understanding the effect of saliva composition depending on gender and age on wine aroma perception: oral aroma release, dynamics of sensory perception and consumer preferences and liking". Trabalho apresentado em 16th Weurman Flavour Research Symposium, Dijon, 2021.
    Publicado
  2. Pérez Jiménez, María; Perez Garcia, Carlos; Munoz-Gonzalez, Carolina; Pozo-Bayón, María Ángeles. "Specificity of human salivary esterase by carboxylic esters and its inhibition by wine flavonoids". Trabalho apresentado em 6th International Conference on Food Oral Processing, Online, 2021.
  3. Pérez Jiménez, María; Munoz-Gonzalez, Carolina; Pozo-Bayón, María Ángeles. "Impact of age and gender on aroma release after wine intake and its relationship with saliva composition". Trabalho apresentado em 3rd International Flavor and Fragance Conference, Viña del Mar, 2019.
  4. Pérez Jiménez, María; Pozo-Bayón, María Ángeles. "Desarrollo de la metodología in-mouth headspace sorptive extraction (twister) para la monitorización de la persistencia intra-oral del aroma durante el consumo de vino. Aplicación a vinos con distinta composición". Trabalho apresentado em III Jornadas Científicas CIAL Fórum, Madrid, 2018.
  5. Pérez Jiménez, María; Rocha-Alcubilla, Nuria; Criado, Celia; Pozo-Bayón, María Ángeles. "Saliva esterase activity during wine oral processing: inter-individual differences, effect of wine composition and impact on wine aroma". Trabalho apresentado em 5th International Conference on Food Oral Processing, Nottingham, 2018.
  6. Pérez Jiménez, María; Rocha-Alcubilla, Nuria; Criado, Celia; Pozo-Bayón, María Ángeles. "Evidencias del efecto del vino y sus componentes en la actividad esterásica salivar y su relación con la cantidad de esteres disponibles en la cavidad oral para su percepción retronasal". Trabalho apresentado em XIV Congreso Nacional de Investigación Enológica (Gienol), Ciudad Real, 2018.
  7. Pérez Jiménez, María; Pozo-Bayón, María Ángeles. "Optimization of an Intra-oral stir bar sorptive extraction (SBSE) methodology to monitor the prolonged aroma release during wine intake in wines with different composition.". Trabalho apresentado em the International Conference of Wine Sciences Macrowine, Zaragoza, 2018.
  8. Pozo-Bayón, María Ángeles; Pérez Jiménez, María; Chaya, Carolina. "Changes in the in-mouth release of typical wine aroma compounds produced by oenological polyphenolic extracts during wine intake and their relationship with wine aroma perception.". Trabalho apresentado em 1st International Conference Raw materials to processed food, Antalya, 2018.
  9. Chaya, Carolina; Criado, Celia; Pozo-Bayón, María Ángeles; Pérez Jiménez, María; Bazan,J; Lopez-Fon G. "Time-intensity profiling of wine models: analysis of variation among products and among panellists.". Trabalho apresentado em 14th Meeting of the Sensometric Society, Montevideo, 2018.
  10. Pérez Jiménez, María; Chaya, C.; Pozo-Bayón, María Ángeles. "Effect of phenolic compounds on the immediate and prolonged intra-oral aroma release of specific wine odorants and on the intensity of the related sensory descriptors.". Trabalho apresentado em at I International Meeting of European Sensory Science Students (E3S), Madrid, 2017.
  11. Pérez Jiménez, María; Chaya, Carolina; Rocha-Alcubilla, Nuria; Criado, Celia; Pozo-Bayón, María Ángeles. "Efecto del contenido de etanol en la liberacion intra-oral inmediata y prolongada de ésteres frutales del vino y en la persistencia aromatica". Trabalho apresentado em II Congress of the Spanish Association of Sensory Analysis Professionals (AEPAS), Valencia, 2017.
  12. Pérez Jiménez, María; Rocha-Alcubilla, Nuria; Pozo-Bayón, María Ángeles. "Effect of ethanol on the oral aromatic persistence of typical wine fruity esters considering individual physiological differences.". Trabalho apresentado em Wine Active Compounds Conference, Beaume, 2017.
  13. Esteban-Fernández, Adelaida; Rocha-Alcubilla, Nuria; Pérez Jiménez, María; Munoz-Gonzalez, Carolina; Moreno Arribas, MV; Pozo-Bayón, María Ángeles. "Interactions among oral mucosa, aroma compounds and non-volatile wine constituents affect intra-oral aroma release and might contribute to wine after-odor.". Trabalho apresentado em 4th International Conference on Food Oral Processing, Lausanne, 2016.
  14. Pérez Jiménez, María; Esteban-Fernández, Adelaida; Moreno Arribas, MV; Pozo-Bayón, María Ángeles. "Efecto de los polifenoles en la retención de moléculas odorantes del vino a la mucosa oral e impacto en la persistencia del aroma". Trabalho apresentado em I Congress of the Spanish Association of Sensory Analysis Professionals (AEPAS), Ciudad Real, 2015.
Artigo em revista
  1. Pérez-Jiménez, María; Sherman, Emma; Ángeles Pozo-Bayón, María; Muñoz-González, Carolina; Pinu, Farhana R.. "Application of untargeted volatile profiling to investigate the fate of aroma compounds during wine oral processing". Food Chemistry 403 (2023): 134307. http://dx.doi.org/10.1016/j.foodchem.2022.134307.
    10.1016/j.foodchem.2022.134307
  2. Perez-Jimenez, Maria; Munoz-Gonzalez, Carolina; Chaya, Carolina; Fernandez-Ruiz, Virginia; Alvarez, Maria Dolores; Herranz, Beatriz; Pozo-Bayon, Maria Angeles. "Insights on the effect of age and gender on in-mouth volatile release during wine tasting". Food Research International (2022): https://publons.com/wos-op/publon/51147112/.
    10.1016/J.FOODRES.2022.111100
  3. Maria Pérez-Jiménez; Emma Sherman; M.A. Pozo-Bayón; Farhana R. Pinu. "Application of untargeted volatile profiling and data driven approaches in wine flavoromics research". Food Research International 145 (2021): 110392-110392. https://doi.org/10.1016/j.foodres.2021.110392.
    10.1016/j.foodres.2021.110392
  4. Brizuela, N.S.; Franco-Luesma, E.; Bravo-Ferrada, B.M.; Pérez-Jiménez, M.; Semorile, L.; Tymczyszyn, E.E.; Pozo-Bayon, M.A.. "Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation". Australian Journal of Grape and Wine Research 27 1 (2021): 118-127. http://www.scopus.com/inward/record.url?eid=2-s2.0-85097492291&partnerID=MN8TOARS.
    10.1111/ajgw.12460
  5. Perez-Jimenez, Maria; Munoz-Gonzalez, Carolina; Pozo-Bayon, Maria Angeles. "Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions". Frontiers in Nutrition (2021): https://publons.com/wos-op/publon/49651343/.
    10.3389/FNUT.2021.761830
  6. Pérez-Jiménez, M.; Muñoz-González, C.; Pozo-Bayón, M.A.. "Oral release behavior of wine aroma compounds by using in-mouth headspace sorptive extraction (Hsse) method". Foods 10 2 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85102995080&partnerID=MN8TOARS.
    10.3390/foods10020415
  7. Muñoz-González, C.; Criado, C.; Pérez-Jiménez, M.; Pozo-Bayón, M.Á.. "Evaluation of the effect of a grape seed tannin extract on wine ester release and perception using in vitro and in vivo instrumental and sensory approaches". Foods 10 1 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85103021559&partnerID=MN8TOARS.
    10.3390/foods10010093
  8. Muñoz-González, C.; Pérez-Jiménez, M.; Pozo-Bayón, M.Á.. "Oral persistence of esters is affected by wine matrix composition". Food Research International 135 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85085100763&partnerID=MN8TOARS.
    10.1016/j.foodres.2020.109286
  9. María, P.-J.; Carolina, M.-G.; María Ángeles, P.-B.. "Understanding human salivary esterase activity and its variation under wine consumption conditions". RSC Advances 10 41 (2020): 24352-24361. http://www.scopus.com/inward/record.url?eid=2-s2.0-85087541900&partnerID=MN8TOARS.
    10.1039/d0ra04624h
  10. Perez-Jiménez, M.; Esteban-Fernández, A.; Muñoz-González, C.; Pozo-Bayón, M.A.. "Interactions among odorants, phenolic compounds, and oral components and their effects on wine aroma volatility". Molecules 25 7 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85083089717&partnerID=MN8TOARS.
    10.3390/molecules25071701
  11. Pérez-Jiménez, M.; Rocha-Alcubilla, N.; Pozo-Bayón, M.Á.. "Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake". Journal of Texture Studies 50 1 (2019): 62-70. http://www.scopus.com/inward/record.url?eid=2-s2.0-85061077840&partnerID=MN8TOARS.
    10.1111/jtxs.12371
  12. Pérez-Jiménez, M.; Pozo-Bayón, M.Á.. "Development of an in-mouth headspace sorptive extraction method (HSSE) for oral aroma monitoring and application to wines of different chemical composition". Food Research International 121 (2019): 97-107. http://www.scopus.com/inward/record.url?eid=2-s2.0-85063031410&partnerID=MN8TOARS.
    10.1016/j.foodres.2019.03.030
  13. Muñoz-González, C.; Pérez-Jiménez, M.; Criado, C.; Pozo-Bayón, M.Á.. "Effects of ethanol concentration on oral aroma release after wine consumption". Molecules 24 18 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85071929367&partnerID=MN8TOARS.
    10.3390/molecules24183253
  14. Perez-Jiménez, M.; Chaya, C.; Pozo-Bayón, M.Á.. "Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting". Food Chemistry 285 (2019): 147-155. http://www.scopus.com/inward/record.url?eid=2-s2.0-85061102737&partnerID=MN8TOARS.
    10.1016/j.foodchem.2019.01.152
  15. Esteban-Fernández, A.; Muñoz-González, C.; Jiménez-Girón, A.; Pérez-Jiménez, M.; Pozo-Bayón, M.Á.. "Aroma release in the oral cavity after wine intake is influenced by wine matrix composition". Food Chemistry 243 (2018): 125-133. http://www.scopus.com/inward/record.url?eid=2-s2.0-85030183792&partnerID=MN8TOARS.
    10.1016/j.foodchem.2017.09.101
Artigo em revista (magazine)
  1. Perez Jimenez, M; Munoz-Gonzalez, Carolina; Pozo-Bayón, María Ángeles. "Efecto del tipo de vino en la liberación del aroma en la cavidad oral durante el consumo.", La Semana vitivinícola, 2021, http://www.sevi.net/es/3598/91/16843/Efecto-del-tipo-de-vino-en-la-liberaci%C3%B3n-del-aroma-en-la-cavidad-oral-durante-el-consumo.htm.
  2. Pozo-Bayón, María Ángeles; Munoz-Gonzalez, Carolina; Esteban-Fernández, Adelaida; Perez Jimenez, Maria. "Avances en el conocimiento de los factores de tipo químico, bioquímico y fisiológicos implicados en el aroma retronasal durante el consumo del vino", Revista enólogos, 2018, http://www.revistaenologos.es/avances-en-el-conocimiento-de-los-factores-de-tipo-qu%C3%AD_investigacion-ciencia_118.html.
  3. Esteban-Fernández, Adelaida; Rocha-Alcubilla, Nuria; Pérez Jiménez, María; Moreno Arribas, MV; Pozo-Bayón, María Ángeles. "Adsorción y liberación de compuestos del aroma del vino a la mucosa oral.", La Semana vitivinícola, 2016, http://www.sevi.net/es/3476/91/9375/Adsorci%C3%B3n-y-liberaci%C3%B3n-de-compuestos-del-aroma-del-vino-a-la-mucosa-oral.htm?tpl=17 http://hdl.handle.net/10261/150114.
Capítulo de livro
  1. Pérez Jiménez, María; Pozo-Bayón, María Ángeles; Munoz-Gonzalez, Carolina. Autor correspondente: Pérez Jiménez, María. "In-Mouth Wine Aroma Analysis". In Wine Analysis and Testing Techniques, 131-142. Springer New York, NY, 2024.
    Publicado
Poster em conferência
  1. Pérez Jiménez, María; Lamy, Elsa; Martins, Nuno. Autor correspondente: Pérez Jiménez, María. "How the differences in salivary proteome might induce changes in the release of odorants from commercial food flavours". Trabalho apresentado em VIII PhD Students Meeting in Environment and Agriculture (Encontro de Estudantes de Doutoramento em Ambiente e Agricultura–EEDAA), 2023.
  2. Pérez Jiménez, María; Rocha-Alcubilla, Nuria; Munoz-Gonzalez, Carolina; Pozo-Bayón, María Ángeles. Autor correspondente: Pérez Jiménez, María. "Role of saliva esterase activity on wine aroma compounds and potential impact during tasting". Trabalho apresentado em 2ª Conferência Internacional sobre Dieta e Gastronomia Mediterrânicas. A Multidisciplinaridade à Mesa, 2023.
  3. Pérez Jiménez, María; Munoz-Gonzalez, Carolina; Pozo-Bayón, María Ángeles. "La edad y el género influyen en la liberación del aroma en la cavidad oral durante el consumo de vino". Trabalho apresentado em XV Congreso Nacional de Investigación Enológica. (Murcia, Spain), 2022.
  4. Munoz-Gonzalez, Carolina; Criado, Celia; Hernandez Ledesma, Blanca; Pérez Jiménez, María; Pozo-Bayón, María Ángeles. "Effect of exposure of the oral cavity to various aromatized wine matrices on salivary parameters. Relationship with the changes in aroma during wine oral processing.". Trabalho apresentado em 16th Weurman Flavour Research Symposium. (Online), 2021.
  5. Criado, Celia; Pérez Jiménez, María; Alvarez, MD ; Herranz, B; Fernandez, V; Pozo-Bayón, María Ángeles. "Relationship between interindividual differences on saliva composition and temporal perception of aromatic stimuli during wine intake". Trabalho apresentado em Eight European Conference on Sensory and Consumer Research. (Verona, Italy), 2018.
  6. Pérez Jiménez, María; Rocha-Alcubilla, Nuria; Chaya, Carolina; pozo bayon. "Wine aroma persistence during wine intake is affected by differences in human oral physiology and on wine matrix composition". Trabalho apresentado em 15th Weurman Flavour Research Symposium. (Graz, Austria), 2017.
  7. Pérez Jiménez, María; Rocha-Alcubilla, Nuria; Chaya, Carolina; Pozo-Bayón, María Ángeles. "Individual differences in saliva composition affect intra-oral release of fruity esters during wine intake". Trabalho apresentado em 6th European Sensory Science Society (E3S) Symposium. (Clichy, France), 2017.
  8. Pérez Jiménez, María; Rocha-Alcubilla, Nuria; Pozo-Bayón, María Ángeles. "Actividad esterásica de la saliva: impacto de la composición del vino y relación con las diferencias interindividuales en la liberación intra-oral del aroma". Trabalho apresentado em II Jornadas Científicas CIAL Fórum. (Madrid, Spain), 2016.
  9. Pérez Jiménez, María; Barroso-Quirós, Francisco; Rocha-Alcubilla, Nuria; Pozo-Bayón, María Ángeles. "Efecto del contenido de etanol en la capacidad de adsorción y liberación intra-oral de ésteres frutales del vino y su relación con la persistencia del aroma". Trabalho apresentado em II Jornadas de Ciencia y Gastronomía. (Madrid, Spain), 2016.
Tese / Dissertação
  1. "Behaviour of aroma compounds during the oral processing of wine: modulation by wine composition and human physiology". Doutoramento, Instituto de Investigación en Ciencias de la Alimentación, 2022. http://hdl.handle.net/10486/703986.
  2. "Impact of polyphenols on adsorption capacity of aroma molecules to the oral cavity and its relationship with the aroma intensity perception of wine". Mestrado, Instituto de Investigación en Ciencias de la Alimentación, 2015. http://hdl.handle.net/10261/152135.
Atividades

Apresentação oral de trabalho

Título da apresentação Nome do evento
Anfitrião (Local do evento)
2023/03 Behaviour of aroma compounds during the oral processing of wine: modulation by wine composition and human physiology Award Ceremony of Giract European PhD in Flavour Research Awards
Giract (Geneva, Suiça)
2022/03/21 Behavior of aroma compounds during the oral processing of wine: modulation by wine composition and human physiology WORKSHOP INNOVATION RESEARCH INTERCHANGE between FQD – Wageningen University and Research & CSIC-CIAL
Instituto de Investigacion en Ciencias de la Alimentacion (CIAL) (Espanha)
2021/07/12 Specificity of human salivary esterase by carboxylic esters and its inhibition by wine flavonoids 6th International Conference on Food Oral Processing
(Online)
2020/12/11 Behaviour of aroma compounds in the mouth during wine consumption: implication in retronasal aroma release and sensory perception Ciclo se Seminarios del CIAL
Institute of Food Science Research (Madrid, Espanha)
2019/11/14 Evolution of wine aroma in the mouth
The Marlbourgh Research Centre Trust (Blenheim, Nova Zelândia)
2018/11/22 Desarrollo de la metodología in-mouth headspace sorptive extraction (twister) para la monitorización de la persistencia intra-oral del aroma durante el consumo de vino. Aplicación a vinos con distinta composición. III Jornadas Científicas CIAL Fórum
(Madrid, Espanha)
2018/06/26 Evidencias del efecto del vino y sus componentes en la actividad esterásica salivar y su relación con la cantidad de esteres disponibles en la cavidad oral para su percepción retronasal. XIV Congreso Nacional de Investigación Enológica Gienol
(Ciudad Real, Espanha)
2018/05/28 Optimization of an Intra-oral stir bar sorptive extraction (SBSE) methodology to monitor the prolonged aroma release during wine intake in wines with different composition International Conference of Wine Sciences Macrowine
(Zaragoza, Espanha)
2017/11/22 Effect of phenolic compounds on the immediate and prolonged intra-oral aroma release of specific wine odorants and on the intensity of the related sensory descriptors. I International Meeting of European Sensory Science Students (E3S)
(Madrid, Espanha)
2017/10/18 Efecto del contenido de etanol en la liberacion intra-oral inmediata y prolongada de ésteres frutales del vino y en la persistencia aromatica II Congress of the Spanish Association of Sensory Analysis Professionals (AEPAS)
(Valencia, Espanha)
2016 Efecto del etanol en la capacidad de adsorción y liberación intraoral de ésteres frutales del vino y su relación con la persistencia del aroma II Jornadas de Ciencia y Gastronomía. (Madrid, Spain)
IMIDRA (Madrid, Portugal)

Organização de evento

Nome do evento
Tipo de evento (Tipo de participação) 		Instituição / Organização
2023/10/16 - 2023/10/16 Participation in the organisation of a webinar entitled "World Food Day: Water is life, water is food" (2023/10/16 - 2023/10/16)
Seminário (Membro da Comissão Organizadora)
 Universidade de Évora, Portugal
2023/09/28 - 2023/09/29 Participation inthe organisation of the 2º Congresso da Rede de Instituições de Ensino Superior para a Salvaguarda da Dieta Mediterrânica. 2ª Conferência Internacional sobre Dieta e Gastronomia Mediterrânicas. A Multidisciplinaridade à Mesa. (2023/09/28 - 2023/09/29)
Congresso (Membro da Comissão Organizadora)
 Instituto Mediterrâneo para a Agricultura Ambiente e Desenvolvimento, Portugal

Participação em evento

Descrição da atividade
Tipo de evento 		Nome do evento
Instituição / Organização
2023/09/29 - 2023/09/29 Outreach activity at the 2023 European Researchers' Night.
Outro
 Activity: Enganando os sentidos - a participação da saliva na perceção "cross modal" dos sentidos
Universidade de Évora, Portugal
2023/07/03 - 2023/07/04 Attendance to II MED Meeting
Encontro
 II MED Meeting
Instituto Mediterrâneo para a Agricultura Ambiente e Desenvolvimento, Portugal
2023/07/03 - 2023/07/04 Outreach activity at II MED Meeting
Outro
 Activity: “From thinking to eat: oral biochemistry involved in sensory perception and food choices”
Instituto Mediterrâneo para a Agricultura Ambiente e Desenvolvimento, Portugal
2021 - 2021 Outreach activity at Medialab Prado. Name of the activity: Sensory active molecules in foods. https://www.youtube.com/watch?v=c6GH5R2r19Q Date: 12/01/2021
2020 - 2021 Outreach acitivites at The Researchers Night
2018 - 2021 Outreach activities at the Day of Women and Girls in Science
Instituto de Investigación en Ciencias de la Alimentación, Espanha
2017 - 2021 Participation in The Science Week with outreach activities
Outro
 The Science Week
Instituto de Investigación en Ciencias de la Alimentación, Espanha
2020 - 2020 Outreach activity atGastrofestival Caixa Fórum. Name of the activity: The key is in the label.
2018 - 2020 Outreach scientific activities at Highlands High School
Oficina (workshop)
Highlands Highschool , Espanha
2019 - 2019 Outreach activities in the Summer camp at Science Museum of Madrid. Name of the activity: What does it smell like to you? Summer camp
Museo Nacional de Ciencias Naturales, Espanha
2019 - 2019 Outreach activities at Madrid Fair for Science and Innovation 2019. Name of the activity: #AromaChallenge2019.

Júri de grau académico

Tema
Tipo de participação 		Nome do candidato (Tipo de grau)
Instituição / Organização
2023/12/19 Jury of a Master thesis Master in Biochemistry Title of the work: Efeito do exercício físico na perceção gustativa e na composição da saliva.
Arguente principal
 Ana Roque (Mestrado)
Universidade de Évora, Portugal

Curso / Disciplina lecionado

Disciplina Curso (Tipo) Instituição / Organização
2023/09 - 2024/01 Physiology feeding behaviour (Fisiologia do comportamento alimentar) Biologia Humana (Licenciatura) Universidade de Évora, Portugal
2016 - 2019 Practical classes at the specialization course: Current Trends in Oenological Research. Instituto de Investigación en Ciencias de la Alimentación, Espanha

Membro de associação

Nome da associação Tipo de participação
2018 - 2023 CSIC Doctorands Network
2017 - 2022 Spanish Association of Sensory Analysis Professionals (AEPAS)
2016 - 2022 GIENOL (Association of Oenological Research Groups in Spain)

Outro júri / avaliação

Descrição da atividade Instituição / Organização
2023/07/05 - Atual Jury of the bachelors' degree final project. Degree of Biochemistry Title of the work: Avaliação de alterações bioquímicas salivares em pacientes com demência: cortisol e amilase salivares na avaliação do efeito de um programa de psicomotricidade. Universidade de Évora, Portugal

Tutoria

Tópico Nome do aluno
2021 - 2021 Co-supervision of end-of degree (bachelor) projects Carlos Pérez
2020 - 2020 Co-supervision of end-of degree (bachelor) projects Kiyano Peeters
Distinções

Prémio

2023 European PhD in Flavor Research Awards - Best PhD Thesis Award
Giract, Suiça
2018 Best oral communication
Instituto de Investigación en Ciencias de la Alimentación, Espanha
2016 European PhD in Flavor Research Awards - First Year PhD Bursary
Giract, Suiça
2016 Best poster presentation
Instituto de Investigación en Ciencias de la Alimentación, Espanha