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Ana Rita Monforte completed the PhD in Biotechnology in 2021 by Universidade Católica Portuguesa-Escola Superior de Biotecnologia. Now she is researcher in Universidade Católica Portuguesa Escola Superior de Biotecnologia. Published 12 articles in journals. Organized 1 event(s). Has received 1 awards and/or honors. Participates and/or participated as Research Fellow in 1 project(s). Works in the area(s) of Agrarian Sciences with emphasis on Agrarian and Food Biotechnology. In his curriculum Ciência Vitae the most frequent terms in the context of scientific, technological and artistic-cultural output are: Controlo de patogénicos de origem alimentar; Sequenciação do genoma total; Segurança alimentar microbiana; Marcadores de persistência; Tuberculose; Transmissão; Epidemiologia; Controlo infecção; Culturas starter de leveduras não-Saccharomyces; Ferramentas ómicas; Azoto ; Wine quality; Qualidade Sensorial Vinho; Metabolomica; percepção sensorial; Composição quimica vinho; Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias; Bioaccessibility; Bioavail-ability; Byproducts; Carotenoids; Lycopersicum esculentum; Ohmic heating; Phenolic compounds; Tomato; .
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Identification

Personal identification

Full name
Ana Rita Monforte

Citation names

  • Monforte, Ana Rita
  • Monforte, Ana

Author identifiers

Ciência ID
471B-600E-ABC5
ORCID iD
0000-0003-2627-2656

Email addresses

  • amonforte@porto.ucp.pt (Professional)

Telephones

Mobile phone
  • 911186059 (Personal)

Addresses

  • Rua de Godim n847 2dir, 4300-242, Porto, Porto, Portugal (Personal)

Knowledge fields

  • Agrarian Sciences - Agrarian and Food Biotechnology
Education
Degree Classification
2015 - 2021/07
Concluded
 Biotecnologia (Doutoramento)
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
"CHEMIOMICS: A SYSTEMATIC CHEMISTRY APPROACH TO UNRAVEL THE INTERFACE PATHWAYS BETWEEN OXIDATION AND MAILLARD MECHANISM RESPONSIBLE FOR FLAVOUR MODULATION DURING WINE STORAGE " (THESIS/DISSERTATION)
 19 valores
2013
Concluded
 Engenharia Alimentar (Mestrado)
Major in Sem especialização
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
"Changes in the Volatile Fraction Composition of Port Wines During Aging: A Mechanistic Approach" (THESIS/DISSERTATION)
2007 - 2010
Concluded
 Engenharia Alimentar (Licenciatura)
Instituto Politécnico de Bragança Escola Superior Agrária, Portugal
 14
Affiliation

Science

Category
Host institution 		Employer
2020 - Current Researcher (Research) Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
Projects

Grant

Designation Funders
2020 - 2022 Caracterização da Composição Oligomérica de Materiais Híbridos de Cortiça e Bioplásticos Impressão Química e Quantificação das soluções desenvolvidas.
POCI-01-0247-FEDER-039709
Research Fellow
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal

Laboratório Associado ICVS 3B's, Portugal
Ongoing
2015/11/01 - 2019/10/31 Chemiomics: A systems chemistry approach to unravel the interface pathways between oxidation and Maillard mechanism responsible for flavour modulation during wine storage.
SFRH/BD/111889/2015
 Fundação para a Ciência e a Tecnologia
Concluded

Other

Designation Funders
2022/01/01 - 2024/12/31 Características genotípicas e fenotípicas que contribuem para a persistência de Listeria monocytogenes em ambiente de processamento alimentar
PTDC/BAA-AGR/4194/2021
Team Member
Universidade Católica Portuguesa, Portugal

Portuguesa Centro de Biotecnologia e Química Fina, Portugal

Instituto Nacional de Investigação Agrária e Veterinária, Portugal

Universidade do Porto Instituto de Investigação e Inovação em Saúde, Portugal
Fundação para a Ciência e a Tecnologia
Ongoing
2018/07/15 - 2022/05/14 Compreender as cadeias de transmissão de tuberculose no Porto para melhorar as estratégias de controlo
PTDC/SAU-PUB/29521/2017
Team Member
Universidade do Minho, Portugal

Universidade do Porto Instituto de Saúde Pública, Portugal

Universidade Católica Portuguesa, Portugal
Fundação para a Ciência e a Tecnologia
Ongoing
2016/05/01 - 2019/09/30 SMARTWINE – Fermentações vínicas mais inteligentes: integração de ferramentas Omicas no desenvolvimento de novas culturas-mistas para a produção de vinhos feitos à medida
PTDC/AGR-TEC/3315/2014
Team Member
Universidade de Trás-os-Montes e Alto Douro, Portugal

Universidade Católica Portuguesa, Portugal

Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2012/03/01 - 2015/08/31 A Metrica do Vinho : Elucidar o Padrão Molecular Volatile Responsável pelo Aroma “Tipo-Vinho" Fundamental para a Definição da Qualidade.
PTDC/AGR-ALI/121062/2010
Team Member
Universidade Católica Portuguesa, Portugal

Portuguesa Centro de Biotecnologia e Química Fina, Portugal

Universidade do Porto Instituto de Ciências e Tecnologias Agrárias e Agro-Alimentares, Portugal

Universidade do Minho, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
Outputs

Publications

Journal article
  1. Tânia Bragança Ribeiro; Célia Maria Costa; Teresa Bonifácio - Lopes; Sara Silva; Mariana Veiga; Ana Rita Monforte; João Nunes; António A. Vicente; Manuela Pintado. "Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects". Food Hydrocolloids 112 (2021): 106312-106312. https://doi.org/10.1016%2Fj.foodhyd.2020.106312.
    10.1016/j.foodhyd.2020.106312
  2. A.R. Monforte; S.I.F.S. Martins; A.C. Silva Ferreira. "Discrimination of white wine ageing based on untarget peak picking approach with multi-class target coupled with machine learning algorithms". Food Chemistry (2021): 129288-129288. https://doi.org/10.1016%2Fj.foodchem.2021.129288.
    10.1016/j.foodchem.2021.129288
  3. Ana Rita Monforte; Sara I.F.S. Martins; António César Silva Ferreira. "Phenylacetaldehyde real-time release kinetics in wine like model solutions". Food Chemistry (2021): 128948-128948. https://doi.org/10.1016%2Fj.foodchem.2020.128948.
    10.1016/j.foodchem.2020.128948
  4. Coelho, Marta C.; Ribeiro, Tânia B.; Oliveira, Carla; Batista, Patrícia; Castro, Pedro; Monforte, Ana Rita; Rodrigues, António Sebastião; Teixeira, José; Pintado, Manuela. "In vitro gastrointestinal digestion impact on the bioaccessibility and antioxidant capacity of bioactive compounds from tomato flours obtained after conventional and ohmic heating extraction". (2021): http://hdl.handle.net/10400.14/32462.
    10.3390/foods10030554
  5. Monforte AR; Martins SIFS; Silva Ferreira AC. "Impact of Phenolic Compounds in Strecker Aldehyde Formation in Wine Model Systems: Target and Untargeted Analysis.". Journal of agricultural and food chemistry (2019): http://europepmc.org/abstract/med/31274314.
    10.1021/acs.jafc.9b02674
  6. Monforte AR; Oliveira C; Martins SIFS; Silva Ferreira AC. "Response surface methodology: A tool to minimize aldehydes formation and oxygen consumption in wine model system.". Food chemistry (2019): http://europepmc.org/abstract/med/30722912.
    10.1016/j.foodchem.2019.01.063
  7. Ana Rita Monforte; Sara I. F. S. Martins; Antonio C. Silva Ferreira. "Strecker Aldehyde Formation in Wine: New Insights into the Role of Gallic Acid, Glucose, and Metals in Phenylacetaldehyde Formation". Journal of Agricultural and Food Chemistry (2018): https://doi.org/10.1021/acs.jafc.7b00264.
    10.1021/acs.jafc.7b00264
  8. Monforte AR; Jacobson D; Silva Ferreira AC. "Chemiomics: network reconstruction and kinetics of port wine aging.". (2015): http://europepmc.org/abstract/med/25671597.
    10.1021/jf5055084
  9. António César Silva Ferreira; Ana Rita Monforte; Carla Silva Teixeira; Rosa Martins; Samantha Fairbairn; Florian F. Bauer. "Monitoring Alcoholic Fermentation: An Untargeted Approach". J. Agric. Food Chem. 62 28 (2014): 6784-6793. http://dx.doi.org/10.1021/jf502082z.
    10.1021/jf502082z
  10. Luís Miguel Carvalho; Félix Carvalho; Maria de Lourdes Bastos; Paula Baptista; Nathalie Moreira; Ana Rita Monforte; António César da Silva Ferreira; Paula Guedes de Pinho. "Non-targeted and targeted analysis of wild toxic and edible mushrooms using gas chromatography–ion trap mass spectrometry". Talanta 118 (2014): 292-303. http://dx.doi.org/10.1016/j.talanta.2013.09.038.
    10.1016/j.talanta.2013.09.038
  11. Rui Costa Martins; Ana Rita Monforte; António Silva Ferreira. "Port Wine Oxidation Management: A Multiparametric Kinetic Approach". J. Agric. Food Chem. 61 22 (2013): 5371-5379. http://dx.doi.org/10.1021/jf4005109.
    10.1021/jf4005109
  12. Dan Jacobson; Ana Rita Monforte; António César Silva Ferreira. "Untangling the Chemistry of Port Wine Aging with the Use of GC-FID, Multivariate Statistics, and Network Reconstruction". J. Agric. Food Chem. 61 10 (2013): 2513-2521. http://dx.doi.org/10.1021/jf3046544.
    10.1021/jf3046544
Thesis / Dissertation
  1. Monforte, Ana Rita Araújo da Silva Monteiro. "Changes in the volatile fraction composition of port wines during aging : a mechanistic approach". Master, 2013. http://hdl.handle.net/10400.14/15915.
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2019 A new graphical interface as a tool to integrate data from GC-MS and UPLC-QTOF-MS: new compounds related with port wine aging 11th OENO- 11th IVAS
(Bordeaux, France)
2019 Strecker degradation and interaction between phenolics, dicarbonyls and sugars: target and untargeted approach brings new discoveries in reaction intermediates 12th Wartburg Symposium
(Germany)
2019 Network Reconstruction as a tool to integrate data from GC-MS and UPLC-QTOF-MS: new compounds related with Port Wine aging 12th Wartburg Symposium
(Germany)
2018 New insights into Wine Oxidation: Mechanisms of Strecker Aldehydes Formation MacroWine
(Zaragoza, Spain)
2017 New insights regarding the role ofoxygen, temperature and metals in beverages shelf life Matbim 2017
(Portugal)
2017 New insights regarding the role of technological parameters such as metals, oxygen and temperature in wine oxidation 68th National ASEV Conference
AMERICAN SOCIETY OF ENOLOGY AND VITICULTURE
2017 Process Control in Flavour Generation: NIR-MVA as a tool to monitor key odorants formation 15th Weurman Flavour Research Symposium
(Austria)
2016 New insights into the interactions between Maillard reaction and oxidation: Role of sugar, catechol and metals 11th Wartburg Symposium on Flavor Chemistry & Biology
(Germany)
2015 Network reconstruction: A tool to unravel wine ageing 10th OENO
(Bordeaux, France)
2015 Metabolomics pipeline to monitoring alcoholic fermentation a tool to unrevealing the “wine-like aroma” volatile feature 10th OENO, Bordeaux
(Bordeaux, France)
2015 Network reconstruction: A tool for yeast strain selection: preliminary results 10th OENO
(Bordeaux, France)
2014 Quantification of 3-deoxyosone (3DG) in wines – a key intermediary of Maillard reaction 14th Weurman Flavour Research Symposium
(Cambridge, United Kingdom)
2014 Port Wine Aging Mechanisms: A Multiparametric Kinetic Approach MacroWine2014
(Stellenbosch, South Africa)
2012 A survey into the potential of using GC-FID data to deconvolute time and kinetics to study the ageing of Port wines 7thEncontro Nacional de Cromatografia
(Portugal)

Event organisation

Event name
Type of event (Role) 		Institution / Organization
2019/06/26 - Current Sinergias é um evento anual organizado pela Universidade Católica Portuguesa, no Porto, que tem como objetivo ser um espaço de partilha de resultados de investigação, mas também um evento que promove o trabalho sinergético entre as suas diferentes unidades de investigação. Esta necessidade de investigação sinérgica assume importância na medida em que deve existir uma perspetiva multidimensional dos problemas, no sentido de oferecer respostas mais eficazes aos problemas enfrentados quotidianamente. O primeiro Sinergias realizou-se em 2018. (2019/06/26)
Seminar (Member of the Organising Committee)
 Universidade Católica Portuguesa Centro Regional do Porto, Portugal
Distinctions

Award

2016 Best presentation award in 11th Wartburg Symposium on Flavor Chemistry & Biology