Ítala Maria Gouveia Marx (2717-C420-DEAE)

Curriculum Vitae

Ítala Marx

Dr. Ítala Marx is a distinguished scientist with a broad career in academia and industry. She has a solid academic foundation in nutrition and food science and diverse food industry experience, including team leadership and process analysis. Her work has been characterised by a strong commitment to advancing scientific knowledge and applying cutting-edge technologies to promote health and sustainability. Her research has been focused on: i) evaluation of olive oil health-related potential; ii) valorisation of agrifood biowastes and by-products; iii) optimisation of extraction methods for high added-value compounds from natural sources by using conventional and innovative techniques; iv) analysis of bioactive compounds using chromatographic - spectrometric techniques, and sensor devices; v) evaluation of the health-related properties of natural sources, including agrifood biowastes and by-products; vi) development of biobased ingredients for food preservation and fortification; vii) development of new functional food-based products and viii) reducing waste generated by the agrifood industry. Her scientific career is marked by the distinction of Marie Sklodowska-Curie's Actions. Ítala is the Principal Investigator of the Phenols4Health MSCA-funded project (ID: 101149946) at the University of Córdoba. With one of the highest scores in the Chemistry Panel, Phenols4Health has received funding to demonstrate how phenolic compounds can contribute to disease prevention. Marx’s PhD contributed to developing olive oils enriched with phenolic compounds, enhancing the oils’ health benefits. Building on this foundation, Dr. Marx’s European postdoctoral projects have further explored the identification, separation, and recovery of functional molecules, used in food products and functional ingredients. Her innovative research has led to the successful filing of patent No. 20232005398106 during the PreVineGrape project. In the BLUE project, she developed a coating for fish preservation and created a phenolic-enriched fish burger with biowaste extracts. Ítala lead the business idea “VIDA: Upcycling Olive Oil By-products into Health-Promoting Ingredients” and has received funding from EIT Food programme for “NutrisAvIng”. She is Co-Founder & Chief Scientific Officer of Blissmana, developing metabolic innovations for healthier lives. Her academic contributions are evidenced by 29 peer-reviewed papers in high-impact Food Science journals and book chapter. She has participated in international scientific meetings and disseminated her achievements through dozens of oral communications, acting as a keynote and invited speaker to summarise poster communications and conference proceedings. Committed to communicating science to the community, she participates in several MSCA-funded initiatives, such as European Researchers' Night editions and Science is Wonderful. In addition, she gives speeches at scientific and non-scientific events. She was/is Guest Editor of the Electrochem and Antioxidants journals, and reviewer of more than 30 research and review articles for various ISI-indexed scientific journals. She was part of the organising committee of the Pint of Science. She has teaching experience in chemistry, biotechnology, and related areas. She has supervised/tutored doctoral and master's students. Her excellence in research and scientific communication has earned her recognition, including Best Poster Award in MCAA Annual Conference and EuChemS Young Researcher Award. Ítala has conducted research in several countries, including internships at Instituto de la Grasa, Harvard T.H. Chan School of Public Health and the University of Campinas, as well as institutional collaborations with Universitas Gadjah Mada, Indonesia. Ítala has experience in innovation consulting and works as a scientific advisor, mentor and judge for agrifood startups. Ítala also serves as an expert evaluator for EU-funded projects and CCDR-NORTE Portugal.

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Identification

Personal identification

Full name: Ítala Maria Gouveia Marx
Date of birth: 1991/10/18
Gender: Female

Citation names

Marx, Ítala
Ítala M.G Marx

Author identifiers

Ciência ID: 2717-C420-DEAE
ORCID iD: 0000-0002-7049-2114
Google Scholar ID: 2fNwWVcAAAAJ
LattesiD: 0780122212687127
Researcher Id: GLV-5485-2022
Scopus Author Id: 57191503603

Email addresses

itala.gouveia.marx@uco.es (Professional)
itala_marx@hotmail.com (Personal)

Websites

https://www.linkedin.com/in/italamarx/ (Social media)

Knowledge fields

Engineering and Technology - Other Engineering and Technologies - Food and Beverages
Agrarian Sciences - Agrarian and Food Biotechnology
Agrarian Sciences - Agrarian and Food Biotechnology - Agricultural Biotechnology and Food Biotechnology
Exact Sciences - Chemical Sciences - Analytical Chemistry

Languages

Language	Speaking	Reading	Writing	Listening	Peer-review
English	Advanced (C1)	Advanced (C1)	Advanced (C1)	Advanced (C1)	Advanced (C1)
Spanish; Castilian	Advanced (C1)	Advanced (C1)	Advanced (C1)	Advanced (C1)	Advanced (C1)
Portuguese (Mother tongue)

Education

	Degree	Classification
2019/01/05 - 2022/12/09 Concluded	Pharmaceutical Sciences (Doutoramento) Major in Nutrition and Food Chemistry Universidade do Porto Faculdade de Farmácia, Portugal "Improvement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices" (THESIS/DISSERTATION)
2021/01/02 - 2022/07/01 Concluded	Nutrigenetics and Nutrigenomics (Postgraduate Certificate) Universidade Paulista - Campus Ribeirão Preto, Brazil
2021/10/01 - 2022/01/04 Concluded	European PhD (Doctor) Major in Analytical Chemistry, Food Chemistry, Bioactive Compounds Universidad de Córdoba - Campus Agroalimentario Científico y Técnico de Rabanales, Spain
2010/02/01 - 2017/08/01 Concluded	Food Engineering (Bachelor) Major in Food Engineering Universidade Tecnológica Federal do Paraná, Brazil
2015/09/01 - 2016/08/01 Concluded	Food Quality and Safety (Mestrado integrado) Major in Food Quality and Safety Instituto Politécnico de Bragança, Portugal "Língua Eletrónica: uma ferramenta útil na análise sensorial de azeitonas de mesa" (THESIS/DISSERTATION)
2015/09/01 - 2016/08/01 Concluded	Food Science and Technology (Licenciatura) Major in Food Science and Technology Instituto Politécnico de Bragança, Portugal "n/a" (THESIS/DISSERTATION)

Affiliation

Science

	Category Host institution	Employer
2024/06/01 - Current	Principal Investigator (Research)	Universidade de Córdoba, Spain
	Universidad de Córdoba Facultad de Ciencias, Spain
2023/08/01 - 2024/03/30	Postdoc (Research)	Universidade do Minho Centro de Engenharia Biológica, Portugal
	Universidade do Minho, Portugal
2023/01/20 - 2023/06/30	Postdoc (Research)	Instituto Politécnico de Bragança Escola Superior Agrária, Portugal
	Centro de Investigação de Montanha, Portugal
2018/08/01 - 2018/12/31	Researcher (Research)	Universidade do Porto Faculdade de Engenharia, Portugal
	Universidade do Porto Departamento de Engenharia Química, Portugal

Teaching in Higher Education

	Category Host institution	Employer
2024/02/17 - 2024/04/30	Assistant (Polytechnic Teacher)	Instituto Politécnico de Bragança Escola Superior Agrária, Portugal

2023/10/15 - 2024/02/15	Assistant (Polytechnic Teacher)	Instituto Politécnico de Bragança Escola Superior Agrária, Portugal

Positions / Appointments

	Category Host institution	Employer
2025/02/28 - Current	Co-Founder & Chief Scientific Officer	Blissmana, Spain

Others

	Category Host institution	Employer
2022/12/26 - 2023/06/27	Consulting	Start PME, Portugal

2017/07/01 - 2018/07/13	Analista de Processos - Melhoria Contínua Líder de Controlo Estatístico de Processos	Ninfa Indústria de Alimentos, Brazil

2017/03/01 - 2017/07/01	Encarregada de Produção - Líder	Lar Cooperativa Agroindustrial. Unidade Industrial de Aves , Brazil

2016/12/01 - 2017/03/01	Assistente de Controlo da Qualidade	Lar Cooperativa Agroindustrial. Unidade Industrial de Aves , Brazil

2016/10/01 - 2016/12/01	Assistente de Controlo da Qualidade	Frimesa Cooperativa Central, Brazil

Projects

Grant

	Designation	Funders
2023/08/01 - 2024/04/30	Blue Project, Bioeconomy, PeopLe, SUstainability, HEalth PT-INNOVATION-0105 Post-doc Fellow Universidade do Minho, Portugal Universidade do Minho Centro de Engenharia Biológica, Portugal	EEA Grants Concluded
2023/01/20 - 2023/06/30	PreVineGrape- Desenvolvimento de um biofungicida para combate a doenças da videira POCI-01-0247-FEDER-049695 Post-doc Fellow Centro de Investigação de Montanha, Portugal Instituto Politécnico de Bragança Escola Superior Agrária, Portugal	Fundação para a Ciência e a Tecnologia Concluded
2019/02/01 - 2022/12/09	Improvement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices SFRH/BD/137283/2018 PhD Student Fellow Universidade do Porto Faculdade de Farmácia, Portugal Centro de Investigação de Montanha, Portugal Instituto Politécnico de Bragança Escola Superior Agrária, Portugal	Fundação para a Ciência e a Tecnologia Concluded
2018/08/01 - 2018/12/31	Aplicação de línguas eletrónicas na análise de alimentos (EtongueFood) UID/EQU/50020 - POCI-01-0145-FEDER-006984 Research Fellow Universidade do Porto Departamento de Engenharia Química, Portugal	Fundação para a Ciência e a Tecnologia Concluded

Contract

	Designation	Funders
2024/06/01 - 2026/05/31	The Influence of Extra Virgin Olive Oil Phenolic Compounds on the Inhibition of Advanced Glycation End-Product Formation 101149946 Post-doc Universidade de Córdoba, Spain	Horizon 2020 Ongoing

Outputs

Publications

Book chapter	Marx, Ítala; Veloso, Ana C.A.; Casal, Susana; Pereira, José A.; Peres, António M.. Corresponding author: Peres, António M.. "Sensory analysis using electronic tongues". In Innovative Food Analysis, 323-343. Elsevier, 2021. Published • 10.1016/b978-0-12-819493-5.00012-1
Conference abstract	Ítala M.G Marx. "Exploring Extract from Chestnut By-product as Natural Preservative in Atlantic Bonito Fish Burgers". Paper presented in The 5th International Electronic Conference on Foods, 2024. Published Marx, Itala. "Phenols4Health: The Influence of Extra Virgin Olive Oil Phenolic Compounds on the Inhibition of Advanced Glycation End-Product Formation". Paper presented in International Conference on Polyphenols and Health, Boston, 2024. Ítala M.G Marx. "In vitro evaluation of plant extracts as antifungal agents against Botrytis cinerea". Paper presented in The 4th International Electronic Conference on Foods, 2023. Published Marx, Itala; Ardohain, Elizandra; Rodrigues, P.; Afonso, Andreia; Oliveira, Izamara ; Pires, Tânia; Barros, Lillian; Heleno, Sandrina. "Valorization of Castanea sativa Mill. flowers and Eucalyptus globulus L. leaves as a source of bioactive compounds with potential to inhibit grape pathogens". Paper presented in 2nd Global Summit on Food Science and Technology (GSFST2023), Rome, 2023. Published Ardohain, Elizandra; Marx, Itala; Rodrigues, P.; Afonso, Andreia; Oliveira, Izamara ; Pires, Tânia; Barros, Lillian; Heleno, Sandrina. "Plant extracts: A study on the chemical characterization and bioactive potential to inhibit grape pathogens". Paper presented in 2nd Global Summit on Food Science and Technology (GSFST2023), Rome, 2023. Published
Conference paper	Ítala M. G. Marx; Nuno Rodrigues; Ana C. A. Veloso; José A. Pereira; António M. Peres. "Evaluation of the Effect of Extracted Time Conditions on the Phenolic Content of Olive Pastes from cv. Arbequina and Discrimination Using a Lab-Made Potentiometric Electronic Tongue". 2021. 10.3390/CSAC2021-10556 Marx, Ítala; Rodrigues, Nuno; Veloso, Ana C.A.; Cruz, Rebeca; Casal, Susana; Pereira, J.A.; Peres, António M.. "Effect of olive leaf incorporation during the industrial extraction of cv. Arbequina Olive oils on their quality and bioactive composition". 2021. Marx, Ítala; Rodrigues, Nuno; Veloso, Ana C.A.; Casal, Susana; Pereira, J.A.; Peres, António M.. "Application of an electronic tongue as a single-run tool for olive oils’ total phenols and oxidative stability estimation". 2020. Marx, Ítala; Rodrigues, Nuno; Veloso, Ana C.A.; Casal, Susana; Pereira, J.A.; Peres, António M.. "Effect of malaxation temperature on olive oil chemical and sensory profiles and their evaluation using an electronic tongue". 2019. Marx, Ítala M. G.; Rodrigues, Nuno; Veloso, Ana C. A.; Pereira, José A.; Casal, Susana; Peres, António M.; Marx, Ítala; Veloso, Ana C.A.; Pereira, J.A.. "Monitoring physicochemical and sensory attributes during debittering of stoned green olives". 2019. Marx, Ítala; Rodrigues, Nuno; Dias, L.G.; Veloso, Ana C.A.; Pereira, J.A.; Drunkler, Deisy A.; Peres, António M.. "Application of an electronic tongue for evaluating basic gustatory attributes perceived in table olives: qualitative and quantitative approaches". 2016. Marx, Ítala; Rodrigues, Nuno; Dias, L.G.; Veloso, Ana C.A.; Pereira, J.A.; Drunkler, Deisy A.; Peres, António M.. "Discriminação de soluções padrão de defeitos sensoriais associados à fermentação anormal de azeitonas de mesa recorrendo a uma língua eletrónica e quimiometria". 2016.
Conference poster	Ítala M.G Marx. "DEEP-FRYING EFFECTS ON EXTRA VIRGIN OLIVE OIL PHENOLIC PROFILE: INFLUENCE OF OLIVE CULTIVAR". Paper presented in 3rd International Congress on Bioactive Compounds., 2024. Martins, Joana; Lüdtke, Fernanda Luisa; Vieira, Jorge M.; Marx, Ítala; Solinho, Joana; Pinheiro, Rita Isabel Couto; Vicente, António A.. Corresponding author: Martins, Joana. "Combining chitosan-fish oil with green tea extract as a potential active coating for fresh Atlantic bonito fillet preservation". Paper presented in Food Chemistry & Technology, 2023.
Journal article	Marx, Ítala M.G.; Priego-Capote, Feliciano. "Importance of malaxation conditions to virgin olive oil polar phenolic compounds content". Food Chemistry 480 (2025): 143884. https://doi.org/10.1016/j.foodchem.2025.143884. Published • 10.1016/j.foodchem.2025.143884 Ludtke, Fernanda L.; Martins, Joana T.; Marx, Ítala; Vicente, António A.; Vieira, Jorge M.. "Production of chitosan-fish oil-green tea extract-based coating for Atlantic bonito (Sarda sarda) fillets preservation". Food and Bioproducts Processing 152 (2025): 107-116. https://doi.org/10.1016/j.fbp.2025.05.003. 10.1016/j.fbp.2025.05.003 Ítala M. G. Marx. "Co-Extraction Technique Improves Functional Capacity and Health-Related Benefits of Olive Oils: A Mini Review". Foods (2023): https://doi.org/10.3390/foods12081667. 10.3390/foods12081667 Ítala M. G. Marx. "Emerging Trends of Electrochemical Sensors in Food Analysis". Electrochem (2023): https://doi.org/10.3390/electrochem4010004. 10.3390/electrochem4010004 John Dike N. Ogbonna; Edite Cunha; Anthony A. Attama; Kenneth C. Ofokansi; Helena Ferreira; Susana Pinto; Joana Gomes; et al. "Overcoming Challenges in Pediatric Formulation with a Patient-Centric Design Approach: A Proof-of-Concept Study on the Design of an Oral Solution of a Bitter Drug". Pharmaceuticals (2022): https://doi.org/10.3390/ph15111331. 10.3390/ph15111331 Ítala M.G Marx. "Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils’ stability and health-related composition". European Food Research and Technology 248 11 (2022): 2799-2808. http://dx.doi.org/10.1007/s00217-022-04090-z. Published • 10.1007/s00217-022-04090-z Marx, Í.M.G.; Casal, S.; Rodrigues, N.; Cruz, R.; Veloso, A.C.A.; Pereira, J.A.; Peres, A.M.. "Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils". Food Chemistry 395 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85132901701&partnerID=MN8TOARS. 10.1016/j.foodchem.2022.133570 Marx, Í.M.G.; Casal, S.; Rodrigues, N.; Cruz, R.; Veloso, A.C.A.; Pereira, J.A.; Peres, A.M.. "Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment". European Food Research and Technology 248 1 (2022): 171-183. http://www.scopus.com/inward/record.url?eid=2-s2.0-85117930651&partnerID=MN8TOARS. 10.1007/s00217-021-03870-3 Marx, Í.M.G.; Casal, S.; Rodrigues, N.; Cruz, R.; Peres, F.; Veloso, A.C.A.; Pereira, J.A.; Peres, A.M.. "Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles". Food Chemistry 393 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85131119171&partnerID=MN8TOARS. 10.1016/j.foodchem.2022.133327 Marx, Itala M. G.; Baptista, Paula; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Veloso, Ana C. A.; Pereira, Jose A.; Peres, Antonio M.. "Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils' stability and health-related composition". European Food Research and Technology (2022): https://publons.com/wos-op/publon/53315819/. 10.1007/S00217-022-04090-Z Marx, Itala. "Evaluation of the Effect of Extracted Time Conditions on the Phenolic Content of Olive Pastes from cv. Arbequina and Discrimination Using a Lab-Made Potentiometric Electronic Tongue". Chemistry Proceedings 5 (2021): https://www.mdpi.com/2673-4583/5/1/36. Open access • Published Marx, Ítala; Casal, Susana; Rodrigues, Nuno; Pinho, Teresa; Veloso, Ana C.A.; Pereira, José A.; Peres, António M.. Corresponding author: Peres, António M.. "Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim". Food Chemistry 337 (2021): 127726. http://dx.doi.org/10.1016/j.foodchem.2020.127726. 10.1016/j.foodchem.2020.127726 Marx, Í.M.G.; Rodrigues, N.; Veloso, A.C.A.; Casal, S.; Pereira, J.A.; Peres, A.M.. "Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue". LWT 137 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85094831691&partnerID=MN8TOARS. 10.1016/j.lwt.2020.110426 Marx, Í.M.G.; Rodrigues, N.; Veloso, A.C.A.; Casal, S.; Pereira, J.A.; Peres, A.M.. "Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose". Journal of Chemistry 2021 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85122203025&partnerID=MN8TOARS. 10.1155/2021/5058522 Ghrissi, H.; Veloso, A.C.A.; Marx, Í.M.G.; Dias, T.; Peres, A.M.. "A potentiometric electronic tongue as a discrimination tool of water-food indicator/contamination bacteria". Chemosensors 9 6 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85108891224&partnerID=MN8TOARS. 10.3390/chemosensors9060143 Teixeira, G.G.; Dias, L.G.; Rodrigues, N.; Marx, Í.M.G.; Veloso, A.C.A.; Pereira, J.A.; Peres, A.M.. "Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity". Talanta 226 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85100045581&partnerID=MN8TOARS. 10.1016/j.talanta.2021.122122 Marx, Í.M.G.; Casal, S.; Rodrigues, N.; Veloso, A.C.A.; Pereira, J.A.; Peres, A.M.. "Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrançosa olive oils based on the electronic tongue analysis of olive paste extracts". LWT 147 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85105049367&partnerID=MN8TOARS. 10.1016/j.lwt.2021.111542 Marx, Ítala; Rodrigues, Nuno; Marx, Ítala M.G.; Veloso, Ana C.A.; Peres, António M.; Pereira, José Alberto. Corresponding author: Pereira, José Alberto. "Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue". Food Control 117 (2020): 107369. http://dx.doi.org/10.1016/j.foodcont.2020.107369. 10.1016/j.foodcont.2020.107369 Marx, Ítala; Rodrigues, Nuno; Marx, Ítala M.G.; Dias, Luís G.; Veloso, Ana C.A.; Ramos, Ana Cristina; Peres, António M.; Pereira, José Alberto. Corresponding author: Pereira, José Alberto. "Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue". Microchemical Journal 157 (2020): 105034. http://dx.doi.org/10.1016/j.microc.2020.105034. 10.1016/j.microc.2020.105034 Marx, Ítala; Rodrigues, Nuno; Marx, Ítala M.G.; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José Alberto; Peres, António M.. Corresponding author: Peres, António M.. "Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue". LWT 129 (2020): 109605. http://dx.doi.org/10.1016/j.lwt.2020.109605. 10.1016/j.lwt.2020.109605 Jarboui, Amira; Marx, Ítala M.G.; Veloso, Ana C.A.; Vilaça, Daniel; Correia, Daniela M.; Dias, Luís G.; Mokkadem, Yassin; Peres, António M.. "An electronic tongue as a classifier tool for assessing perfume olfactory family and storage time-period". Talanta 208 (2020): 120364. http://dx.doi.org/10.1016/j.talanta.2019.120364. Published • 10.1016/j.talanta.2019.120364 Rodrigues, I.; Rodrigues, N.; Marx, Í.M.G.; Veloso, A.C.A.; Ramos, A.C.; Pereira, J.A.; Peres, A.M.. "Discrimination of sweet cherry cultivars based on electronic tongue potentiometric fingerprints". Applied Sciences (Switzerland) 10 20 (2020): 1-11. http://www.scopus.com/inward/record.url?eid=2-s2.0-85095716639&partnerID=MN8TOARS. 10.3390/app10207053 Pazuch, C.M.; Kalschne, D.L.; Siepmann, F.B.; Marx, I.M.G.; de Oliveira, T.C.G.; Spinosa, W.A.; Canan, C.; Colla, E.. "Optimization and characterization of vinegar produced from rice bran". Food Science and Technology (Brazil) 40 3 (2020): 608-613. http://www.scopus.com/inward/record.url?eid=2-s2.0-85091716959&partnerID=MN8TOARS. 10.1590/fst.13919 Rodrigues, Nuno; Marx, Ítala M.G.; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José A.; Peres, António M.. "Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue". LWT 109 (2019): 327-335. http://dx.doi.org/10.1016/j.lwt.2019.04.024. 10.1016/j.lwt.2019.04.024 Rodrigues, Nuno; Marx, Ítala M.G.; Casal, Susana; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José A.; Peres, António M.. "Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment". Talanta 197 (2019): 363-373. http://dx.doi.org/10.1016/j.talanta.2019.01.055. 10.1016/j.talanta.2019.01.055 Marx, Ítala; Veloso, Ana; Dias, Luís; Casal, Susana; Pereira, José; Peres, António. "Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review". Electronics 7 12 (2018): 387. http://dx.doi.org/10.3390/electronics7120387. 10.3390/electronics7120387 Marx, Í.; Rodrigues, N.; Dias, L.G.; Veloso, A.C.A.; Pereira, J.A.; Drunkler, D.A.; Peres, A.M.. "Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines". Talanta 162 (2017): 98-106. http://www.scopus.com/inward/record.url?eid=2-s2.0-84991087020&partnerID=MN8TOARS. 10.1016/j.talanta.2016.10.028 Marx, Í.M.G.; Rodrigues, N.; Dias, L.G.; Veloso, A.C.A.; Pereira, J.A.; Drunkler, D.A.; Peres, A.M.. "Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue". Food and Bioprocess Technology 10 7 (2017): 1310-1323. http://www.scopus.com/inward/record.url?eid=2-s2.0-85016091710&partnerID=MN8TOARS. 10.1007/s11947-017-1902-7 Marx, Í.M.G.; Rodrigues, N.; Dias, L.G.; Veloso, A.C.A.; Pereira, J.A.; Drunkler, D.A.; Peres, A.M.. "Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints". LWT - Food Science and Technology 79 (2017): 394-401. http://www.scopus.com/inward/record.url?eid=2-s2.0-85010902332&partnerID=MN8TOARS. 10.1016/j.lwt.2017.01.060
Online resource	Marx, Ítala. Reduction of Food Waste in Consumers’ Houses. 2024. https://wastelesseu.com/reduction-of-food-waste-in-consumers-houses/.
Thesis / Dissertation	"Improvement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices". PhD, Universidade do Porto Faculdade de Farmácia, 2022. https://hdl.handle.net/10216/146733. "Língua Eletrónica: uma ferramenta útil na análise sensorial de azeitonas de mesa". Master, Instituto Politécnico de Bragança Escola Superior Agrária, 2017.

Other

Invention

VIDA: Upcycling Olive Oil By-products into Health-Promoting Ingredients. Functional health-promoting products. 2024. Marx, Itala.

Activities

Oral presentation

	Presentation title	Event name Host (Event location)
2025/05/16	THE PROTECTIVE EFFECTS OF BIOACTIVE COMPOUNDS FROM EXTRA VIRGIN OLIVE OIL AND OLIVE-POMACE ENRICHED FLOUR: THE CASE OF AIR-FRIED FOODS	Expoliva Scientific and Technical Symposium Fundación del Olivar (Jaén, Spain)
2025/03/21	Uncovering the Role of Extra Virgin Olive Oil Phenolics in Inhibiting Advanced Glycation End-Product Formation Across Different Cooking Methods	MCAA Annual Conference MCAA (Krakow, Poland)
2025/02/11	"DE LA CURIOSIDAD AL DESCUBRIMIENTO - MI VIAJE A LA CIENCIA Y LO QUE PUEDE ENSEÑARTE Celebration of International Day of Women and Girls in Science	Actividades 11F - 11 de Febrero "Día Internacional de la Mujer y la Niña en la Ciencia" Universidad de Córdoba (Córdoba, Spain)
2024/12/11	IS OLIVE OIL WASTE A PROMISING SOURCE OF HEALTH-RELATED COMPOUNDS? THE CASE OF AMURCA	3rd International Congress on Bioactive Compounds University of Campinas (Campinas, Brazil)
2023/06/30	Desenvolvimento de Extratos Naturais com Potencial Antifúngico para o Controlo de Doenças em Videira	Soluções Inovadoras à base de extratos de plantas para o controlo de doenças da videira ADVID - Cluster da Vinha e do Vinho e CoLAB VINES&WINES (Vila Real, Portugal)
2023/06/16	Chemical characterization of Cistus ladanifer L. phenolic extract and its antifungal activity against Botrytis cinerea	XXII Euro Food Chem EuChemS (Belgrado, Serbia)
2023/06/14	IMPROVEMENT OF OLIVE OIL FLAVOR AND BIOACTIVE COMPOSITION BY OPTIMIZING INDUSTRIAL EXTRACTION USING TASTE SENSOR DEVICES	XXII Euro Food Chem EuChemS (Belgrado, Serbia)
2023/03/25	Valorization of Castanea Sativa Mill. flowers and Eucalyptus Globulus L. leaves as a source of bioactive compounds with potential to inhibit grape pathogens	2nd Global Summit on Food Science and Technology The Scientist (Roma, Italy)
2021/10/20	Effect of olive leaf incorporation during the industrial extraction of cv. Arbequina olive oils on their quality and bioactive composition	18th Euro Fed Lipid - Fats, Oils and Lipids: for a Healthy and Sustainable World Euro Fed Lipid (Leipzig)
2021/07/15	Evaluation the effect of extracted time conditions on the phenolic content of olive pastes from cv. Arbequina and discrimination using a lab-made potentiometric electronic tongue	1st International Electronic Conference on Chemical Sensors and Analytical Chemistry MDPI – Chemosensors (Switzerland)
2020/11/24	Application of an electronic tongue as a single-run tool for olive oils’ total phenols and oxidative stability estimation	3rd International Symposium on Lipid Oxidation and Antioxidants Euro Fed Lipid (Frankfurt, Germany)
2020/06/26	Electronic tongue: a practical tool in the sensory analysis of food	PubHD Event PubHD Event (Bragança, Portugal)
2019/10/20	Effect of malaxation temperature on olive oil chemical and sensory profiles and their evaluation using an electronic tongue	Euro Fed Lipid (Sevilha, Spain)
2019/10/20	Effect of malaxation temperature on olive oil chemical and sensory profiles and their evaluation using an electronic tongue	17th Euro Fed Lipid. - Fats, Oils and Lipids: for a Healthy and Sustainable World. Euro Fed Lipid (Sevilha, Spain)
2019/06/17	Monitoring physicochemical and sensory attributes during debittering of stoned green olives	XX Euro Food Chem (Porto, Portugal)
2016/09/17	Application of an electronic tongue for evaluating basic gustatory attributes perceived in table olives: qualitative and quantitative approaches	XXI Meeting of the Portuguese Electrochemistry Society & XVIII Iberian Electrochemistry Meeting (Bragança, Portugal)

Supervision

	Thesis Title Role	Degree Subject (Type) Institution / Organization
2022/01/02 - Current	Physicochemical Characteristics and Bioactive Content of Commercial Palm Oil of Various Brands Based on Analysis Using Electronic Tongue Co-supervisor	Physics (PhD) Universitas Gadjah Mada, Indonesia

Event organisation

	Event name Type of event (Role)	Institution / Organization
2024/09/27 - 2024/09/27	Development of activity at European Researchers' Night 2024 (2024/09/27 - 2024/09/27) Festival (Co-organisor)	Horizon 2020, Belgium Universidade de Córdoba, Spain
2024/09/23 - 2024/09/23	Co-organization and presentation at "Patios de Ciencia \| Patios cordobeses" event. "Ciencia y economía para el olivar" (2024/09/23 - 2024/09/23) Meeting (Co-organisor)	Horizon 2020, Belgium Universidade de Córdoba, Spain
2023/09/23 - 2023/09/23	Development of activity at European Researchers' Night 2023 (2024/09/23 - 2024/09/23) Festival (Co-organisor)	Horizon 2020, Belgium Innovation Services SA, Portugal
2019/03/01 - 2019/06/01	Member of the organising committee of Pint of Science. Scientific Festival. Bragança, Portugal. (2019/05/15 - 2019/05/18) Festival (Member of the Organising Committee)	Instituto Politécnico de Bragança, Portugal

Event participation

	Activity description Type of event	Event name Institution / Organization
2025/05/15 - 2025/05/16	Active participation in Expoliva 2025 Exhibition	Expoliva 2025 Fundación del Olivar, Spain
2024/11/09 - 2025/04/14	Participation in "Science is Wonderful!" event, part of Marie Sklodowska-Curie Actions" with the activity Unlocking the Golden Liquid: Health Secrets in Every Drop! Festival	Science is Wonderful! Horizon 2020, Belgium
2025/03/20 - 2025/03/22	Participation in MCAA Annual Conference 2025 Conference	MCAA Annual Conference MCAA Annual Conference, Poland
2025/02/11 - 2025/02/11	Presentation in celebration of Women's Day and Girls in Science for young people Seminar	Charlas 11F "Día Internacional de la Mujer y la Niña en la Ciencia" Universidad de Córdoba, Spain
2024/12/10 - 2024/12/11	Participation in scientific event with poster presentation "DEEP-FRYING EFFECTS ON EXTRA VIRGIN OLIVE OIL PHENOLIC PROFILE: INFLUENCE OF OLIVE CULTIVAR" Congress	3rd International Congress on Bioactive Compounds. Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos, Brazil
2024/11/06 - 2024/11/08	Participation in the event Sexto Simposio Iberoamericano de los AGEs Symposium	Sexto Simposio Iberoamericano de los AGEs Universidad del Rosario, Colombia
2024/11/04 - 2024/11/04	Presentation of the activity "Is it possible to increase the health index of foods with extra virgin olive oil?" Meeting	Café con Ciencia Universidade de Córdoba, Spain
2024/10/16 - 2024/10/19	Phenols4Health: The Influence of Extra Virgin Olive Oil Phenolic Compounds on the Inhibition of Advanced Glycation End-Product Formation Congress	International Conference on Polyphenols and Health
2024/06/13 - 2024/06/13	Participation in the event "10th Annual Nutrition Omics Symposium" Symposium	10th Annual Nutrition Omics Symposium Universidad de Navarra, Spain Harvard T H Chan School of Public Health, United States

Association member

	Society Organization name	Role
2025/04/01 - Current	COST ACTION - FoodWaStop (CA22134)	Working Group 4: Valorisation of agrofood waste and a circular bio-economy
2019/01/01 - Current	Portuguese Chemical Society	Member

Committee member

	Activity description Role	Institution / Organization
2023/09/30 - 2025/11/30	Member of the event's scientific committee "Global Public Health Summit 2025" Member	Xperts Meetings, India

Consulting

	Activity description	Institution / Organization
2025/03/10 - Current	Expert in the evaluation of merit of scientific projects	Comissao de Coordenacao e Desenvolvimento Regional do Norte, Portugal
2022/12/01 - 2023/09/30	Project Writing Consulting / Scientific Consulting	Start PME, Portugal

Interview (newspaper / magazine)

	Activity description	Newspaper / Forum
2025/04/24	New Research Reveals Impact of Malaxation on Olive Oil Phenolic Profile	Olive Oil Times
2025/03/26	Using Extra Virgin Olive Oil and Olive Mill Byproducts to Create Healthy Snacks	Olive Oil Times
2022/07/18	Research Explores Olive Oil Co-Extraction with Olive Leaves, Herbs and Spices A research review examined how milling olives with olive leaves, herbs and spices could increase the polyphenol content of the resulting oil.	Olive Oil Times
2022/06/28	Olive Leaves Can Improve Oil Quality, Researchers Find Two studies demonstrated that milling olive leaves with the olives improved the oil’s sensory attributes in industrial and small-scale experiments.	Olive Oil Times

Journal scientific committee

	Journal title (ISSN)	Publisher
2025/04/01 - Current	Antioxidants (2076-3921)	MDPI
2023/07/01 - 2024/12/31	Electrochem (2673-3293)	MDPI

Mentoring / Tutoring

	Topic	Student name
2023/02/01 - 2023/06/30	Tutoring of Master's student	Safa Guetat
2021/03/01 - 2021/10/01	Tutoring of Masters' student	Hiba Ghrissi
2020/02/01 - 2020/05/30	Tutoring of PhD student	Daniel Martín-Vertedor
2019/10/01 - 2020/05/30	Tutoring of Master's student	Amira Jarboui

Scientific expedition

	Activity description	Institution / Organization
2024/11/30 - 2025/01/31	2-month secondment under MSCA-PF at Department of Nutrition and Food Science at UNICAMP. New products develoment ( functional food-based products); Sensory analysis; Nutritional and quality analysis.	Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos, Brazil
2024/09/30 - 2024/10/20	Intership at Harvard T.H. Chan School of Public Health, Department of Nutrition.	Harvard T H Chan School of Public Health Department of Nutrition, United States
2021/10/01 - 2022/12/31	3-months internship to obtain a European PhD degree	Universidade de Córdoba, Spain
2019/10/01 - 2019/10/08	Intership at Instituto de la Grasa	Instituto de la Grasa, Spain

Distinctions

Award

2025	MCAA Annual Conference Best Poster Award MCAA Annual Conference, Poland
2023	Food Chemistry Young Researcher Award EuChemS, Belgium

Title

2024	Postdoctoral Fellow - Marie Sklodowska-Curie Actions Horizon 2020, Belgium

Other distinction

2025	Researcher selected for the 74th Lindau Meeting Lindau Nobel Laureate Meetings, Germany