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Elsa Brandão (E. Brandão), BSc and MSc in Biochemistry, is a Junior researcher at REQUIMTE/LAQV at Faculty of Sciences, Porto. She holds a PhD in Sustainable Chemistry by University of Porto, University of Aveiro and University Nova de Lisboa (2018). In 2019, she won a Junior Individual Research Position (CEEC) in a highly competitive call funded by FCT. Her research is focused on the understanding of the taste properties (astringency and bitterness) of polyphenol-rich products and their central molecular mechanisms, together with their modulation. She has been developing economical, innovative, and sustainable approaches to modulate these unpleasant taste properties through technological processes that enhance the overall food quality. Elsa published 29 articles in peer-reviewed journals and 1 book chapter. She has more than 60 oral (3 as invited or keynote speaker) and poster communications in inter-/national scientific meetings and workshops. She has been tutoring and supervising various graduate and master students, including Erasmus internships with PhD students and post-doctoral researchers, and currently she is the co-supervisor of a PhD student. She has been involved in several completed projects (BIOPAD, FoodNanoSense, Iberphenol, MOBFOOD and YES-YEaST) and, currently, she is a team member of an ERC project (BeTasty, GA 101040462) and a task leader of the European project WHEATBIOME (GA 101084344). She was also nominated as Management Committee (MC) member of COST Action CA22161 (The core outcomes are bridging the gap of new proteins and flavour). Elsa has also established various collaborations with national and European research groups (SupAgro, Montpellier, France) and with Portuguese industries and companies (SuperBock group, Sumol-Compal, Proenol and Sensetest).
Identification

Personal identification

Full name
Elsa Judite Ferreira Azevedo Brandão

Citation names

  • Brandão, Elsa

Author identifiers

Ciência ID
AA1E-DF51-6EA8
ORCID iD
0000-0003-3461-0635
Researcher Id
L-8759-2014
Scopus Author Id
56368171400

Email addresses

  • elsa.brandao@fc.up.pt (Professional)

Addresses

  • Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 4169-007, Porto, Porto, Portugal (Professional)

Websites

Knowledge fields

  • Agrarian Sciences - Agrarian and Food Biotechnology
  • Agrarian Sciences - Other Agricultural Sciences
  • Natural sciences - Biological Sciences - Biochemistry
  • Agrarian Sciences - Agriculture, Forestry and Fisheries - Agriculture

Languages

Language Speaking Reading Writing Listening Peer-review
Portuguese (Mother tongue)
English Upper intermediate (B2) Advanced (C1) Upper intermediate (B2) Advanced (C1)
Spanish; Castilian Elementary (A2) Elementary (A2) Beginner (A1) Intermediate (B1)
French Beginner (A1) Elementary (A2) Beginner (A1) Elementary (A2)
Education
Degree Classification
2018/12
Concluded
Química Sustentável (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal

Universidade de Aveiro, Portugal

Universidade Nova de Lisboa, Portugal
"INOVAD - Development of new formulations based on polysaccharides to reduce the astringency of beverages" (THESIS/DISSERTATION)
Approved
2014/07
Concluded
Bioquímica (Mestrado)
Universidade do Porto Faculdade de Ciências, Portugal

Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal
"Influência das proteínas salivares no sabor dos alimentos: estudo da interação taninos-proteínas salivares" (THESIS/DISSERTATION)
18
2011/09
Concluded
Bioquímica (Licenciatura)
Universidade do Porto Faculdade de Ciências, Portugal

Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal
"O papel das proteínas salivares na alimentação: aspectos sensoriais e nutricionais" (THESIS/DISSERTATION)
14
Affiliation

Science

Category
Host institution
Employer
2020/07/16 - Current Contracted Researcher (Research) REQUIMTE LAQV Porto, Portugal
2019/01/15 - 2020/07/15 Postdoc (Research) Universidade do Porto Faculdade de Ciências, Portugal
2016/01 - 2016/04 Visiting Researcher (Research) Montpellier SupAgro, France
Montpellier SupAgro, France
2013/10 - 2014/11 Research Trainee (Research) Universidade do Porto Faculdade de Ciências, Portugal

Teaching in Higher Education

Category
Host institution
Employer
2021/02 - Current Tutor (University Teacher) Universidade do Porto Faculdade de Ciências, Portugal

Others

Category
Host institution
Employer
2015/01 - 2018/12 PhD student SFRH / BD / 105295 / 2014 Fundação para a Ciência e a Tecnologia, Portugal
Universidade do Porto Faculdade de Ciências, Portugal
2012/09 - 2013/10 MSc Thesis Universidade do Porto Faculdade de Ciências, Portugal
Universidade do Porto Faculdade de Ciências, Portugal
2010/10 - 2011/09 BSc Thesis Universidade do Porto Faculdade de Ciências, Portugal
Universidade do Porto Faculdade de Ciências, Portugal
Projects

Grant

Designation Funders
2022/06 - 2026/05 Novel strategies to combat the Cow’s Milk Allergy: Sustainable, Healthy and Tasty Polyphenol-rich infant formulas
UI/BD/153612/2022
Co-Principal Investigator (Co-PI)
REQUIMTE LAQV Porto, Portugal
Fundação para a Ciência e a Tecnologia
Ongoing
2019/01 - 2020/07 Iberphenol - Red, Research cooperative within the scope of polyphenols and its industrial applications
0377_IBERPHENOL_6_E
Post-doc Fellow
Universidade do Porto Faculdade de Ciências, Portugal
European Regional Development Fund
Concluded
2015/01 - 2018/12 INOVAD-Development of new formulations based on polysaccharides to reduce the astringency of beverages
SFRH/BD/105295/2014
PhD Student Fellow
REQUIMTE LAQV Porto, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2013 - 2014 BIOPAD: Bio-inspired synthesis of new classes of anthocyanin derivatives from wines
[PTDC/QUI-QUI/117996/2010]
Research Fellow
Universidade do Porto Faculdade de Ciências, Portugal
Fundação para a Ciência e a Tecnologia
Concluded

Contract

Designation Funders
2020/07 - Current POLYtASTe - Use of different natural POLYsaccharides to modulate the ASTringency of plant-based products
CEECIND/01598/2018
Principal investigator
Fundação para a Ciência e a Tecnologia
Ongoing
2022/06/01 - 2028/05/31 New molecular and cell-based approaches to assess food astringency and bitterness
101040462
Researcher
Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal
European Research Council
Ongoing
2023/01/01 - 2027/12/31 Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products (Task Leader)
101084344
Researcher
Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal
Ongoing
2023/10/24 - 2027/10/23 COST Action CA22161- Future of plant-based food: Bridging the gap of new proteins and FLAVOURsome (FLAVOURsome) (MC member)
CA22161
Researcher
European Cooperation in Science and Technology, Belgium
European Cooperation in Science and Technology
Ongoing
2021/01/01 - 2025/12/31 Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos
LA/P/0008/2020
Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal

Universidade de Aveiro, Portugal

Associação para a Inovação e Desenvolvimento da FCT, Portugal

Universidade de Évora, Portugal

Unidade de Investigação Vidro e Cerâmica para as Artes, Portugal

Universidade de Lisboa Instituto Dom Luiz, Portugal

Universidade NOVA de Lisboa, Portugal
Fundação para a Ciência e a Tecnologia
Ongoing
2021 - 2023/12 YES - YEaSt Process development for the production of low-alcoholic beers
70135
Researcher
REQUIMTE LAQV Porto, Portugal
Agência Nacional de Inovação SA
Ongoing
2018 - 2021/07 MOBFOOD - Mobilizing scientific and technological knowledge in response to the agrifood market challenges
POCI-01-0247-FEDER-024524
Technical development
Universidade do Porto Faculdade de Ciências, Portugal
Horizon 2020
Ongoing
2019/01/01 - 2019/12/31 Associated Laboratory for Green Chemistry - Clean Technologies and Processes
UID/QUI/50006/2019
Universidade do Porto Faculdade de Ciências, Portugal

Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal

Universidade do Porto Instituto de Ciências Tecnologias e Agroambiente, Portugal

Associação para a Inovação e Desenvolvimento da FCT, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2019/01/01 - 2019/12/31 Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos (UID/QUI/50006/2019)
UID/QUI/50006/2019
Universidade do Porto Faculdade de Ciências, Portugal

Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal

Universidade do Porto Instituto de Ciências Tecnologias e Agroambiente, Portugal

Universidade Nova de Lisboa Associação para a Inovação e Desenvolvimento da FCT, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2016 - 2019 FoodNanoSense: Bio­sensing research on food astringency and bitterness of natural phenolics
PTDC/AGR-TEC/6547/2014
Researcher
REQUIMTE LAQV Porto, Portugal
Fundação para a Ciência e a Tecnologia
Concluded

Other

Designation Funders
2022/10 - 2023/09 Modulação do sabor de produtos de origem vegetal: estudo de compostos com capacidade para diminuir a adstringência
6250
Supervisor
REQUIMTE LAQV Porto, Portugal
Concluded
2020/10 - 2021/12 Estudo do efeito de polissacarídeos entre proteínas salivares e polifenóis: relação entre atividade-estrutura
6469
Other
REQUIMTE LAQV Porto, Portugal
Concluded
2021/02 - 2021/07 Modulação do sabor dos alimentos: efeito dos polissacáridos na interação polifenóis-proteínas salivares
9015
Supervisor
REQUIMTE LAQV Porto, Portugal
Concluded
Outputs

Publications

Book chapter
  1. Bessa-Pereira, Catarina; Dias, Ricardo; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana; Pérez-Gregorio, Rosa. "Eat Tasty and Healthy: Role of Polyphenols in Functional Foods". In Functional Foods [Working Title]. IntechOpen, 2021.
    10.5772/intechopen.96577
Conference abstract
  1. Lima, R.C; Rocha, Célia; Soares, Susana; Brandão, Elsa; Ribeiro, José Carlos; Mateus, Nuno; Freitas, Vítor. "Temporal perception of basic tastes in coffee and correlation of the interaction of polyphenols with human salivary proteins and bitter taste receptors". Paper presented in 13th Pangborn Sensory Science Symposium, Edinburgh, 2019.
    Published
  2. Soares, Susana; Brandão, Elsa; Guerreiro, Carlos; Mateus, Nuno; de Freitas, Victor. "Interação de uma mistura de procianidinas com diferentes famílias de proteínas salivares". Paper presented in XXIV Encontro Luso-Galego de Química, Porto, 2018.
Conference poster
  1. Ribeiro, Ana Catarina; Simôes, Rodolfo; Freitas, Victor; Soares, Susana; Brandão, Elsa; Pérez-Gregorio, Rosa. "Unlocking Phenolic Potential: A Novel Alternatives Coagulation Technology for Cheese Production". Paper presented in XXVII Encontro Luso-Galego de Química, 2023.
  2. Guerreiro, Carlos; Brandão, Elsa; De Jesus, Mónica; Gonçalves, Leonor; Mateus, Nuno; de Freitas, Victor; Soares, Susana. Corresponding author: Guerreiro, Carlos. "A look upon the adsorption of different families of polyphenols to salivary oral models: understanding the secondary mechanisms in astringency". Paper presented in XVI Encontro de Química dos Alimentos, 2022.
  3. Guerreiro, Carlos; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Variação anual das famílias de proteínas salivares de diferentes indivíduos". Paper presented in XXIV Encontro Luso-Galego de Química, 2018.
  4. Guerreiro, Carlos; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Interação de uma mistura de procianidinas com saliva humana de diferentes indivíduos". Paper presented in XIV encontro de Química dos Alimentos, 2018.
  5. Soares, Susana; García-Estévez, Ignacio; Brandão, Elsa; Maik Behrens; Mateus, Nuno; Wolfgang, Meyerhof; de Freitas, Victor. "Interaction of food polyphenols with human salivary proteins and bitter taste receptors". Paper presented in EuroSense 2018, 2018.
  6. Soares, Susana; García-Estévez, Ignacio; Brandão, Elsa; Behrens, Maik; Mateus, Nuno; Meyerhof, Wolfgang; de Freitas, Victor. "Interactions of food polyphenols with human salivary proteins and bitter taste receptors". Paper presented in 8th European Conference on Sensory and Consumer Research, 2018.
  7. Fernandes, Ana; Roby, Sofia; Brandão, Elsa; Oliveira, Joana; Mateus, Nuno; De Freitas, Victor. "Pectic Polysaccharides: from agro-food wastes towards advanced applications in food industry". Paper presented in 6th Portuguese Young Chemist Meeting (PYCHEM), 2018.
  8. Brandão, Elsa; Santos Silva, Mafalda; García-Estévez, Ignacio; Fernandes, Ana; Williams, Pascale; Mateus, Nuno; Doco, Thierry; de Freitas, Victor; Soares, Susana. "Have wine polysaccharides an important role on astringency modulation?". Paper presented in 12ª Reunião do Grupo dos Glúcidos, 2017.
  9. Brandão, Elsa; Santos Silva, Mafalda; García-Estévez, Ignacio; Williams, Pascale; Mateus, Nuno; Doco, Thierry; de Freitas, Victor; Soares, Susana. "Grape cell-wall polysaccharides: influence on the interaction between salivary proteins and tannins and wine polysaccharides". Paper presented in In Vino Analytica Scientia 2017, 2017.
  10. Santos Silva, Mafalda; García-Estévez, Ignacio; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Study of salivary proteins and tannins interaction in the development of astringency". Paper presented in X IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spirits, 2017.
  11. Santos Silva, Mafalda; García-Estévez, Ignacio; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "The effect of copigmentation in salivary protein-tannin interactions". Paper presented in X IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spirits, 2017.
  12. García-Estévez, Ignacio; Jesus, Mónica; Brandão, Elsa; Santos Silva, Mafalda; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Influence of the proanthocyanidin structure on competitive studies of their interaction with salivary proteins". Paper presented in X IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spirits, 2017.
  13. Brandão, Elsa; Santos Silva, Mafalda; García-Estévez, Ignacio; Fernandes, Ana; Williams, Pascale; Mateus, Nuno; Doco, Thierry; de Freitas, Victor; Soares, Susana. "Grape cell-wall polysaccharides: influence on the interaction between salivary proteins and tannins". Paper presented in X IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spiri, 2017.
  14. Soares, Susana; García-Estévez, Ignacio; Ferrer-Galego, Raúl; Brás, Natércia F.; Brandão, Elsa; Silva, Mafalda Santos; Teixeira, Natércia; et al. "Interaction of human salivary proteins with food polyphenols". Paper presented in ARBRE-MOBIEU 2017, 2017.
  15. Santos Silva, Mafalda; Brandão, Elsa; Soares, Susana; García-Estévez, Ignacio; Mateus, Nuno; de Freitas, Victor. "Study of the Role of Ellagitannins in Astringency: A Molecular Approach". Paper presented in XXII Encontro Luso-Galego Química, 2016.
  16. Brandão, Elsa; Santos Silva, Mafalda; García-Estévez, Ignacio; Soares, Susana; Mateus, Nuno; de Freitas, Victor. "Molecular understanding of astringency: The role of salivary proteins, tannins and wine polysaccharides". Paper presented in XIII Encontro de Química dos Alimentos, 2016.
  17. Santos Silva, Mafalda; Brandão, Elsa; García-Estévez, Ignacio; Soares, Susana; Mateus, Nuno; de Freitas, Victor. "Study of the role of ellagitannins in astringency: a molecular approach". Paper presented in XIII Encontro de Química dos Alimentos, 2016.
  18. Soares, Susana; Brandão, Elsa; Ferrer-Galego, Raul; Mateus, Nuno; de Freitas, Victor. "Molecular study of polyphenols/salivary protein interaction by STD-NMR and fluorescence quenching". Paper presented in Congresso Química Orgânica e Química Terapêutica, 2015.
    10.1603/ice.2016.107965
  19. Soares, Susana; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor. "Interaction between procyanidins and different families of human salivary proteins". Paper presented in IX In Vino Analytica Scientia 2015, 2015.
  20. Soares, Susana; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor. "Study of the interaction between procyanidins and mucin". Paper presented in IX IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spirits, 2015.
  21. Brandão, Elsa; Soares, Susana; Mateus, Nuno; de Freitas, Victor. "In vivo astringency of procyanidins: repeated exposures of subjects to procyanidins solution affect human saliva proteins". Paper presented in XXVII International Conference on Polyphenols & 8th Tannin Conference, 2014.
  22. Brandão, Elsa; Soares, Susana; Mateus, Nuno; de Freitas, Victor. "Human salivary protein HPLC profile after repeated stimulations with procyanidins". Paper presented in 8º Encontro Nacional de Cromatografia, 2013.
  23. Brandão, Elsa; Soares, Susana; Mateus, Nuno; de Freitas, Victor. "The effect of carbohydrates on the interaction between salivary proteins and condensed tannins". Paper presented in IJUP 13 – Encontro de Jovens Investigadores da Universidade do Porto, 2013.
Journal article
  1. Brandão, Elsa; Jesus, Mónica; Guerreiro, Carlos; Maricato, Élia; Coimbra, Manuel A.; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency". Carbohydrate Polymers 323 (2024): 121378. http://dx.doi.org/10.1016/j.carbpol.2023.121378.
    10.1016/j.carbpol.2023.121378
  2. Bravo, Carlo; Pérez-Gregório, Rosa; Pellegrini, Elisa; Contin, Marco; Brandão, Elsa; Ramos, Rui Miguel; Martin-Neto, Ladislau; et al. "Unlocking the Potential of Spent Coffee Grounds as a Source of Humic-like Substances with High Antioxidant Capacity". Waste and Biomass Valorization (2023): http://dx.doi.org/10.1007/s12649-023-02344-9.
    10.1007/s12649-023-02344-9
  3. Gonçalves, Leonor; Jesus, Mónica; Brandão, Elsa; Magalhães, Paulo; Mateus, Nuno; Freitas, Victor de; Soares, Susana. "Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception". Molecules 28 6 (2023): 2522. http://dx.doi.org/10.3390/molecules28062522.
    10.3390/molecules28062522
  4. de Jesus, Mónica; Guerreiro, Carlos; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models". Journal of Agricultural and Food Chemistry 71 4 (2023): 2070-2081. http://dx.doi.org/10.1021/acs.jafc.2c01918.
    10.1021/acs.jafc.2c01918
  5. Costa, Joana J.; Moreira, Felismina T.C.; Soares, Susana; Brandão, Elsa; Mateus, Nuno; Freitas Victor; Sales, M. Goreti F.. "Wine astringent compounds monitored by an electrochemical biosensor". Food Chemistry 395 (2022): 133587. http://dx.doi.org/10.1016/j.foodchem.2022.133587.
    doi.org/10.1016/j.foodchem.2022.133587
  6. Guerreiro, Carlos; Brandão, Elsa; de Jesus, Mónica; Gonçalves, Leonor; Pérez-Gregório, Rosa; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels". Food Chemistry 375 (2022): 131642. http://dx.doi.org/10.1016/j.foodchem.2021.131642.
    doi.org/10.1016/j.foodchem.2021.131642
  7. Azevedo, Joana; Jesus, Mónica; Brandão, Elsa; Soares, Susana; Oliveira, Joana; Lopes, Paulo; Mateus, Nuno; de Freitas, Victor. "Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions". Food Chemistry 367 (2022): 130607. http://dx.doi.org/10.1016/j.foodchem.2021.130607.
  8. Rinaldi, Alessandra; Picariello, Luigi; Soares, Susana; Brandão, Elsa; de Freitas, Victor; Moio, Luigi; Gambuti, Angelita. "Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines". European Food Research and Technology (2021): http://dx.doi.org/10.1007/s00217-021-03851-6.
    10.1007/s00217-021-03851-6
  9. Joana Azevedo; Brandão, Elsa; Pinto, Susana Soares; Joana Oliveira; Paulo E. Lopes; Nuno Mateus; Victor de Freitas. "Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins". Foods 9 12 (2020): 1867. https://doi.org/10.3390/foods9121867.
  10. Claudia Mariana Castillo-Fraire; Elsa Brandão; Pascal Poupard; Jean-Michel Le Quére; Erika Salas; Victor de Freitas; Sylvain Guyot; Susana Soares. "Interactions between polyphenol oxidation products and salivary proteins: Specific affinity of CQA dehydrodimers with cystatins and P-B peptide". Food Chemistry (2020): 128496-128496. https://doi.org/10.1016/j.foodchem.2020.128496.
    10.1016/j.foodchem.2020.128496
  11. Carlos Guerreiro; Mónica Jesus; Brandão, Elsa; Nuno Mateus; Victor de Freitas; Pinto, Susana Soares. "Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1-Year Period". Journal of Agricultural and Food Chemistry 68 47 (2020): https://doi.org/10.1021/acs.jafc.0c05722.
  12. Soares, Susana; Soares, Sónia; Brandão, Elsa; Guerreiro, Carlos; Mateus, Nuno; de Freitas, Victor. "Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epithelia". Scientific Reports 10 1 (2020): http://dx.doi.org/10.1038/s41598-020-69531-9.
    10.1038/s41598-020-69531-9
  13. Ana Fernandes; Elsa Brandão; Filomena Raposo; Élia Maricato; Joana Oliveira; Nuno Mateus; Manuel A. Coimbra; Victor de Freitas. "Impact of grape pectic polysaccharides on anthocyanins thermostability". Carbohydrate Polymers (2020): 116240-116240. https://doi.org/10.1016/j.carbpol.2020.116240.
    10.1016/j.carbpol.2020.116240
  14. Elsa Brandão; Ana Fernandes; Carlos Guerreiro; Manuel A. Coimbra; Nuno Mateus; Victor de Freitas; Susana Soares. "The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions". Carbohydrate Polymers 236 (2020): 116044-116044. https://doi.org/10.1016/j.carbpol.2020.116044.
    10.1016/j.carbpol.2020.116044
  15. Pinto, Susana Soares; Brandão, Elsa; Guerreiro, Carlos; Soares, Sónia; Nuno Mateus-Coelho; de Freitas, Victor. "Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste". Molecules 25 11 (2020): 2590.
  16. Brandão, Elsa. "Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation". Journal of Agricultural and Food Chemistry (2019): http://dx.doi.org/10.1021/acs.jafc.9b06184.
    10.1021/acs.jafc.9b06184
  17. Brandão, Elsa. "Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols". Journal of Agricultural and Food Chemistry (2019): http://dx.doi.org/10.1021/acs.jafc.9b05575.
    10.1021/acs.jafc.9b05575
  18. Brandão, Elsa. "Interaction between Ellagitannins and Salivary Proline-Rich Proteins". Journal of Agricultural and Food Chemistry (2019): http://dx.doi.org/10.1021/acs.jafc.9b02574.
    10.1021/acs.jafc.9b02574
  19. Soares, Susana; Santos Silva, Mafalda; García-Estévez, Ignacio; Brandão, Elsa; Fonseca, Fátima; Ferreira-da-Silva, Frederico; Teresa Escribano-Bailón, M.; Mateus, Nuno; de Freitas, Victor. "Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins". Food Chemistry 276 (2019): 33-42. http://dx.doi.org/10.1016/j.foodchem.2018.09.167.
    10.1016/j.foodchem.2018.09.167
  20. Soares, Susana; Silva, Mafalda Santos; García-Estevez, Ignacio; Großmann, Peggy; Brás, Natércia; Brandão, Elsa; Mateus, Nuno; et al. "Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols". Journal of Agricultural and Food Chemistry 66 33 (2018): 8814-8823. http://dx.doi.org/10.1021/acs.jafc.8b03569.
    10.1021/acs.jafc.8b03569
  21. Soares, S.; García-Estévez, I.; Ferrer-Galego, R.; Brás, N.F.; Brandão, E.; Silva, M.; Teixeira, N.; et al. "Study of human salivary proline-rich proteins interaction with food tannins". Food Chemistry 243 (2018): 175-185. http://www.scopus.com/inward/record.url?eid=2-s2.0-85030457914&partnerID=MN8TOARS.
    10.1016/j.foodchem.2017.09.063
  22. Silva, M.S.; García-Estévez, I.; Brandão, E.; Mateus, N.; De Freitas, V.; Soares, S.. "Molecular Interaction between Salivary Proteins and Food Tannins". Journal of Agricultural and Food Chemistry 65 31 (2017): 6415-6424. http://www.scopus.com/inward/record.url?eid=2-s2.0-85027377909&partnerID=MN8TOARS.
    10.1021/acs.jafc.7b01722
  23. Soares, S.; Brandão, E.; Mateus, N.; de Freitas, V.. "Sensorial properties of red wine polyphenols: Astringency and bitterness". Critical Reviews in Food Science and Nutrition 57 5 (2017): 937-948. http://www.scopus.com/inward/record.url?eid=2-s2.0-85007351784&partnerID=MN8TOARS.
    10.1080/10408398.2014.946468
  24. Brandão, E.; Silva, M.S.; García-Estévez, I.; Williams, P.; Mateus, N.; Doco, T.; de Freitas, V.; Soares, S.. "The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach". Carbohydrate Polymers 177 (2017): 77-85. http://www.scopus.com/inward/record.url?eid=2-s2.0-85028537372&partnerID=MN8TOARS.
    10.1016/j.carbpol.2017.08.075
  25. Brandão, E.; Santos Silva, M.; García-Estévez, I.; Mateus, N.; de Freitas, V.; Soares, S.. "Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR". Food Chemistry 228 (2017): 427-434. http://www.scopus.com/inward/record.url?eid=2-s2.0-85012248860&partnerID=MN8TOARS.
    10.1016/j.foodchem.2017.02.027
  26. Soares, S.; Ferrer-Galego, R.; Brandão, E.; Silva, M.; Mateus, N.; Freitas, V.D.. "Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes". Journal of Agricultural and Food Chemistry 64 41 (2016): 7823-7828. http://www.scopus.com/inward/record.url?eid=2-s2.0-84992146450&partnerID=MN8TOARS.
    10.1021/acs.jafc.6b02659
  27. Soares, S.; Brandão, E.; Mateus, N.; De Freitas, V.. "Interaction between red wine procyanidins and salivary proteins: Effect of stomach digestion on the resulting complexes". RSC Advances 5 17 (2015): 12664-12670. http://www.scopus.com/inward/record.url?eid=2-s2.0-84961315124&partnerID=MN8TOARS.
    10.1039/c4ra13403f
  28. Brandão, E.; Soares, S.; Mateus, N.; De Freitas, V.. "In vivo interactions between procyanidins and human saliva proteins: Effect of repeated exposures to procyanidins solution". Journal of Agricultural and Food Chemistry 62 39 (2014): 9562-9568. http://www.scopus.com/inward/record.url?eid=2-s2.0-84907493869&partnerID=MN8TOARS.
    10.1021/jf502721c
  29. Brandão, E.; Soares, S.; Mateus, N.; de Freitas, V.. "Human saliva protein profile: Influence of food ingestion". Food Research International 64 (2014): 508-513. http://www.scopus.com/inward/record.url?eid=2-s2.0-84907313155&partnerID=MN8TOARS.
    10.1016/j.foodres.2014.07.022
Thesis / Dissertation
  1. Brandão, Elsa. "INOVAD - Development of new formulations based on polysaccharides to reduce the astringency of beverages". PhD, Universidade do Porto Faculdade de Ciências, 2018.
  2. Brandão, Elsa. "Influência das proteínas salivares no sabor dos alimentos: estudo da interação taninos-proteínas salivares". Master, Universidade do Porto Faculdade de Ciências, 2013.
  3. Brandão, Elsa. "O papel das proteínas salivares na alimentação: aspectos sensoriais e nutricionais". Degree, Universidade do Porto Faculdade de Ciências, 2011.
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2023/09/28 Polyphenol Adsorption to Salivary Oral Models: Understanding the Secondary Mechanisms in Astringency 16th World Congress on Polyphenols Applications
(Malta, Malta)
2023/07/18 Unvelling the impact of food additives on flavor of healthy foods: the rolein the polyphenol-oral constituents interactions 1ST INTERNATIONAL AGRIENVIRONMENT SYMPOSIUM
Universidade de Salamanca (Salamanca, Spain)
2023/07/17 TASTE: A Flavorful Tool to Promote Healthy Food Consumption 1ST INTERNATIONAL AGRIENVIRONMENT SYMPOSIUM
Universidade de Salamanca (Salamanca, Spain)
2023/07/04 Polysaccharides from banana and orange peels: from waste to astringency modulation of polyphenol-rich products XXXI International Conference on Polyphenols
Groupe polyphenols (Nantes, France)
2023/07/04 Understanding a secondary mechanism in astringency: adsorption of different families of polyphenols to salivary oral models XXXI International Conference on Polyphenols
Groupe polyphenols (Nantes, France)
2023/04/19 Deepening the yeast protein extract Divino® effect on wine organoleptic properties: a molecular perspective Infowine 2023 - Take a walk on the wine side
International Organization of Vine and Wine (Vila Real, Portugal)
2023/03/08 Quality and mouth-feel properties: a tricky relationship in wine 3rd Webinar in Polyphenols Research
Groupe polyphenols
2022/10/25 Taste properties of Royal Gala apple fruit: a combination of molecular and sensory analysis XVI Encontro de Química dos Alimentos 2022
Sociedade Portuguesa de Química (Castelo Branco, Portugal)
2022/10/25 Interactions between beer phenolic compounds and human salivary proteins: insights toward astringency and bitterness perception XVI Encontro de Química dos Alimentos 2022
Sociedade Portuguesa de Química (Castelo Branco, Portugal)
2021/09/05 Understanding of the effect of successive exposure in astringency: oral interactions of a green tea flavanol extract XV Encontro de Química dos Alimentos
Sociedade Portuguesa de Química (Funchal, Portugal)
2021/09/05 New insights into the oral interactions of different families of phenolic compounds: deepening the astringency mouthfeels XV Encontro de Química dos Alimentos
Sociedade Portuguesa de Química (Funchal, Portugal)
2021/07/16 New insights into the oral interactions of different families of phenolic compounds: deepening the astringency mouthfeels XXVII Encontro Nacional da Sociedade Portuguesa de Química
Sociedade Portuguesa de Química (Braga, Portugal)
2021/07/14 New insights into the oral interactions of different families of phenolic compounds: deepening the astringency mouthfeels XXVII Encontro Nacional da Sociedade Portuguesa de Química
Sociedade Portuguesa de Química (Braga, Portugal)
2021/07/13 Enzymatic synthesis, structures, interactions with saliva proteins and quantification in juices of a series of dehydrodicaffeoylquinic acids, one of the main classes of oxidation products in apple-based beverages XXX International Conference on Polyphenols
(Turku, Finland)
2021/07/13 Oral cell-line based model to understand phenolic compounds astringency perception: insights from single compounds to real food matrix XXX International Conference on Polyphenols
(Turku, Finland)
2021/07/13 Development of a cell-based quaternary system to unveil the effect of polysaccharides on oral astringency XXX International Conference on Polyphenols
(Turku, Finland)
2021/05/04 Oral cell-line based model to understand molecular astringency perception: insights from single compound to real food matrix 16th Weurman Flavour Research Symposium
(Dijon, France)
2019/11 Food polyphenols interaction with bitter taste receptors and with salivary proteins 33rd EFFoST International Conference: Sustainable Food Systems - Performing by Connecting
(Rotterdam)
2019/09 Development of an oral model to study the contribution of oral cells in polyphenols-salivary proteins interaction 2nd Food Chemistry Conference
Elsevier (Seville, Spain)
2019/09 The effect of wine and grape polysaccharides on salivary protein-tannin interactions: mechanisms and modulation 2nd Food Chemistry Conference
Elsevier (Seville, Spain)
2019/09 The effect of pectic polysaccharides from grape skin on salivary protein-tannin interactions 13ª Reunião do Grupo dos Glúcidos
Sociedade Portuguesa de Química (Porto, Portugal)
2019/07/30 Temporal perception of basic tastes in coffee and correlation of the interaction of polyphenols with human salivary proteins and bitter taste receptors 13th Pangborn Sensory Science Symposium
(Edimburgo, United Kingdom)
2019/06 Interaction of human salivary proteins with food polyphenols EuroFoodChemXX
(Porto, Portugal)
2019/05 Food polyphenols interaction with bitter taste receptors and with salivary proteins 12th Wartburg Symposium on Flavor Chemistry & Biology
(Eisenach, Germany)
2019/05 Food polyphenols interaction with bitter taste receptors and with salivary proteins First Science & Wine World Congress
(Porto, Portugal)
2018/11 Interação de uma mistura de procianidinas com diferentes famílias de proteínas salivares XXIII Encontro Luso-Galego Química
Sociedade Portuguesa de Química (Porto, Portugal)
2018/11 Are polysaccharides important to modulate protein-tannin interactions? XXIII Encontro Luso-Galego Química
Sociedade Portuguesa de Química (Porto, Portugal)
2018/07 Are polysaccharides important to modulate protein-tannin interactions? XXIXth International Conference on Polyphenols & 9th Tannin Conference
Groupe Polyphenols (Madison, United States)
2018/07 Polyphenols interactions with salivary proteins and with bitter taste receptors XXIXth International Conference on Polyphenols and 9th Tannin Conference
Groupe Polyphenols (Madison, United States)
2017/07 The role of wine polysaccharides on salivary protein-tannin interaction: a molecular approach X IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spirits
(Salamanca, Spain)
2016/12 Binding of procyanidins to mucin protein: a molecular approach of astringency XXII Encontro Luso-Galego Química
Sociedade Portuguesa de Química (Bragança, Portugal)
2016/09 Molecular understanding of astringency: the role of salivary proteins, tannins and polysaccharides 1st Meeting of Doctoral Programme in Sustainable Chemistry
Doctoral Programme in Sustainable Chemistry (Aveiro, Portugal)
2016/07 Polyphenols interactions inside oral cavity: interaction with different families of salivary proteins and with oral cells XXVIII International Conference on Polyphenols
Groupe Polyphenols (Vienna, Austria)
2015/12 Molecular study of astringency: Interaction between tannins and human saliva proteins by STD-NMR 1st International Caparica Christmas Conference on Translational Chemistry
Sociedade Portuguesa de Química (Costa da Caparica, Portugal)
2015/07 Astringency study: Interaction between tannins and human saliva proteins IX IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spirits
(Trento, Italy)
2014/07 Bitter receptors and astringency sensation: overview of polyphenol compounds International Conference on Food Oral Processing
(Wageningen, Netherlands)
2014/06 Polyphenols & Taste: Activation of distinct human bitter taste receptors 8th World Congress on Polyphenols Applications
International Society of Antioxidant in Nutrition and Health (Lisboa, Portugal)
2014/02 Human salivary protein HPLC profile on different days: differences between genders IJUP 14 – Encontro de Jovens Investigadores da Universidade do Porto
IJUP (Porto, Portugal)

Supervision

Thesis Title
Role
Degree Subject (Type)
Institution / Organization
2023/09 - Current Application of a cell-based assays to study and modulate the organoleptic properties of plant-based foodstuffs
Co-supervisor of Mariana Presa
Mestrado em Bioquímica (Master)
Universidade do Porto Faculdade de Ciências, Portugal

Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal
2022/06 - Current Novel strategies to combat the Cow's Milk Allergy: Sustainable, Healthy and Tasty Polyphenol-rich infant formulas
Co-supervisor
Programa Doutoral em Química Sustentável (PhD)
REQUIMTE LAQV Porto, Portugal
2022/10/01 - 2023/12/05 Modulação do sabor de produtos de origem vegetal: estudo de compostos com capacidade para diminuir a adstringência
Supervisor of Joana Paz Vieira
Mestrado em Tecnologia,Ciência e Segurança Alimentar (Master)
Universidade do Porto Departamento de Química e Bioquímica, Portugal
2021/02 - 2021/07 Modulação do sabor dos alimentos: efeito dos polissacáridos na interação polifenóis-proteínas salivares
Supervisor
Universidade do Porto Faculdade de Ciências, Portugal

Event organisation

Event name
Type of event (Role)
Institution / Organization
2023/01/25 - Current Kick-off meeting of European project WHEATBIOME: Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products. This meeting was an hybrid event which allowed to meet all the project partners, to discuss strategies to achieve the proposed goals and how to manage the different tasks and deliverables. (2023/01/25)
Meeting (Member of the Organising Committee)
REQUIMTE LAQV Porto, Portugal

Universidade do Porto Faculdade de Ciências, Portugal
2019/07/24 - 2019/07/26 XXVI Encontro Nacional da SPQ (2019/07/24 - 2019/07/26) (2019/07/24 - 2019/07/26)
Congress (Other)
Sociedade Portuguesa de Química, Portugal
2018/11/21 - 2018/11/23 XXIV Encontro Luso-Galego de Química (2018/11 - 2018/11)
Congress (Other)
Sociedade Portuguesa de Química, Portugal
2013 - 2013 IWA - International Workshop on Anthocyanins (2013/09/09 - 2013/09/11)
Conference (Member of the Organising Committee)
Universidade do Porto Faculdade de Ciências, Portugal

Event participation

Activity description
Type of event
Event name
Institution / Organization
2023/01/25 - Current 1st Meeting of European project WHEATBIOME: Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products. This meeting was an hybrid event which allowed to meet all the project partners, to discuss strategies to achieve the proposed goals and how to manage the different tasks and deliverables.
Meeting
1st Meeting of Wheatbiome project
REQUIMTE LAQV Porto, Portugal
2023/07/10 - 2023/07/14 This event intends to integrate undergraduate students into the world of scientific research. The motto of this event was "Chemistry and Biochemistry: Diversity, Modernity and Sustainability". During one week the participants worked with several researchers at DQB-FCUP contacting with several research tecnhologies trying to solve the biggest challenges of scientific world.
Other
Escola de Química & Bioquímica - DQB, FCUP
Universidade do Porto Departamento de Química e Bioquímica, Portugal
2021/05 - 2021/05 Invitation to lecture a workshop at Jornadas de Bioquímica: Estudo da interação das proteínas salivares com taninos presentes em diversas bebidas
Workshop
VI Jornadas de Bioquímica
Universidade do Porto Departamento de Química e Bioquímica, Portugal

Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal
2019/03 - 2019/03 Participation in the 17ªMostra UP (2019) with the dissemination of several activities for visiting students from different schools and general public
Exhibition
17ªMostra UP
Universidade do Porto, Portugal
2017/07 - 2017/07 This summer course is focused on the role of membrane lipids on the biophysical properties of cell membranes, their involvement in various physiological and pathological processes and their contribution to the rational development of new therapeutic strategies in an interdisciplinary environment.
Other
Membrane Biophysics: Impact of Lipids on Health, Disease and Therapy
Universidade do Porto Faculdade de Farmácia, Portugal

Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal
2017/04 - 2017/04 Invitation to lecture a workshop at AEICBAS Biomedical Congress: Estudo da interação de proteínas salivares com taninos alimentares
Workshop
AEICBAS Biomedical Congress
Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal

Jury of academic degree

Topic
Role
Candidate name (Type of degree)
Institution / Organization
2023/12/05 Modulação do sabor de produtos de origem vegetal: estudo de compostos com capacidade para diminuir a adstringência
Supervisor
Joana Paz Vieira (Master)
Universidade do Porto Faculdade de Ciências, Portugal
2019/07 Estudos da interação molecular entre polifenóis alergénios presentes nos alimentos
(Thesis) Main arguer
Beatriz Januário Silva (Other)
Universidade do Porto Faculdade de Ciências, Portugal

Committee member

Activity description
Role
Institution / Organization
2022/10 - 2023/02 The Investigators Committee's ("Comissão de Investigadores") mission is to i) create synergies between Researchers from the Department of Chemistry and Biochemistry (DQB, FCUP) and disseminate their research projects to all DQB members, in order to enhance the establishment of new collaborations and ii) establish a connection bridge between researchers and the Department Director
Member
Universidade do Porto Departamento de Química e Bioquímica, Portugal

Course / Discipline taught

Academic session Degree Subject (Type) Institution / Organization
2021/02 - Current Laboratório de Química Geral Licenciatura em Física (Licenciatura) Universidade do Porto Faculdade de Ciências, Portugal

Interview (newspaper / magazine)

Activity description Newspaper / Forum
2023/07/17 The 1st International Agrienvironment Symposium' (IAS2023) took place in July at University of Salamanca. This event joined excellent researchers from various institutions from seven different countries. The meeting consisted of six interdisciplinary sessions that include 10 keynote lectures, 23 short talks and 52 poster communications. Over two days, researchers showed the utmost advances that are shaping the future of agriculture and the environment. Agencia Iberoamericana para la Difusión de la Ciencia y la Tecnología - DiCYT
2020/11/27 MoveWaste fornece dicas para reduzir o desperdício alimentar e proporciona uma plataforma de conexão entre os 'produtores' deste desperdício e os 'investidores' que irão transformá-lo em produtos de elevado valor económico Notícias UP

Journal scientific committee

Journal title (ISSN) Publisher
2023/10 - Current Oeno (2494-1271)
2023 - Current Current Research in Food Science (2665-9271) Elsevier
2022 - Current Carbohydrates Polymers (1879-1344) Elsevier
2022 - Current Trends in Food Science and Tecnhology (0924-2244) Elsevier
2021 - Current Antioxidants (2076-3921) MDPI
2021 - Current Applied Sciences (2076-3417) MDPI
2020 - Current Food Chemistry (0308-8146) Elsevier
2020 - Current Sensors (1424-8220) MDPI
2020 - Current Nutrients (2072-6643) MDPI AG
2020 - Current Food Science and Technology (2331-5156) "Horizon Research Publishing Co., Ltd."
2019 - Current Food Research International (0963-9969) Elsevier

Mentoring / Tutoring

Topic Student name
2023/04/17 - 2023/06/28 Wine mannoproteins toward taste properties modulation Elvira Manjón
2020/10 - 2021/12 Estudo do efeito de polissacarídeos entre proteínas salivares e polifenóis: relação entre atividade-estrutura Bárbara Monteiro
2018/10 - 2019/07 Caracterização das alterações de perfil salivar após a ingestão de café - Relação com análise sensorial Manuela Tavares
2018/10 - 2018/11 Interactions between polyphenol oxidation products and salivary proteins Mariana Castillo-Fraire
2017/09 - 2018/07 Estudo da Modelação de Propriedades Organolépticas (Adstringência) com Ligninas Rafael Duarte
2016/09 - 2017/07 Estudo da interação de taninos com proteínas salivares Mónica Jesus
2015/09 - 2016/07 Isolamento e purificação de proteínas salivares e estudo da sua interação com taninos alimentare António Jales
Distinctions

Award

2020 Winner of Lisbon - Hack The Food System
European Institute of Innovation & Technology Climate Knowledge and Innovation Community UK & Ireland, United Kingdom

Other distinction

2021 Senior Grant to attend to the XXX International Conference on Polyphenols
2018 Junior Grant to attend to the International Conference on Polyphenols & 9th Tannin Conference
2018 Junior Research Grant CEECIND/01598/2018
Fundação para a Ciência e a Tecnologia, Portugal
2015 PhD Grant SFRH / BD / 105295 / 2014
Fundação para a Ciência e a Tecnologia, Portugal