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Susana Soares is an Assistant Professor at the Faculdade de Ciências da Universidade do Porto and a researcher at REQUIMTE LAQV. She is the PI of an ERC Starting Grant, BeTASTy, and the Coordinator of an Horizon Europe Project, WHEATBIOME. Her research is focused on understanding food taste, in particular the contribution of polyphenols to some organoleptic properties, e.g. astringency and bitterness. Her research has given essential advances in understanding the interaction between polyphenols and proteins from different perspectives, namely food technology (e.g. enhancement of technological properties of alternative proteins), and bioactivities and nutrition (e.g. interactions within the oral cavity, bioaccessibility and digestibility). Her work has also been dedicated to the development of methodologies and to the finding of new compounds to decrease these unpleasant taste properties of plant-based food products.. Her work has been published in international peer-reviewed journals (H-index 27, more than 2500 citations in Scopus). She has been awarded by the American Chemical Society, Agricultural Division (Best Paper of 2013 of Journal of Agricultural and Food Chemistry), by ADVID (Association for the Development of Viticulture in the Douro Region), 2014 Award - Michael Symington and by Nestlé R&I - Manfred Rothe Excellence Award in Flavor Research 2019. She has been invited to give oral presentations in national and international conferences, national workshops and has been responsible for supervising graduation, master and PhD students. Her work has been developed in straight collaboration with national (I3S) and international (Dife - German Institution of Human Nutrition) research facilities as well as with portuguese food industry companies (Superbock, Proenol, Mendes Gonçalves, Sumol-Compal).
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Identification

Personal identification

Full name
Susana Soares

Citation names

  • Soares, Susana

Author identifiers

Ciência ID
DD12-34A1-71A2
ORCID iD
0000-0001-8518-9479

Email addresses

  • susana.soares@fc.up.pt (Professional)

Knowledge fields

  • Agrarian Sciences - Agrarian and Food Biotechnology - Agricultural Biotechnology and Food Biotechnology
  • Natural sciences - Biological Sciences - Biochemistry

Languages

Language Speaking Reading Writing Listening Peer-review
Portuguese Advanced (C1) Advanced (C1) Advanced (C1) Advanced (C1)
English Intermediate (B1) Advanced (C1) Intermediate (B1) Intermediate (B1)
Education
Degree Classification
2012
Concluded
 Chemistry (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
"Influência dos compostos polifenólicos no sabor dos alimentos: relação entre a sua estrutura e a capacidade de interacção com proteínas da saliva e receptores do sabor" (THESIS/DISSERTATION)
 Aprovado por unanimidade
2008
Concluded
 Biochemistry (Mestrado)
Universidade do Porto Faculdade de Ciências, Portugal
"Influência dos compostos polifenólicos no sabor dos alimentos: Relação entre a sua estrutura e a capacidade de interacção com proteínas" (THESIS/DISSERTATION)
 18
2007
Concluded
 Tecnologia, Ciência e Segurança Alimentar (Pós-Graduação)
Universidade do Porto Faculdade de Ciências, Portugal
 18
2006
Concluded
 Bioquímica (Licenciatura)
Universidade do Porto Faculdade de Ciências, Portugal
"n/a" (THESIS/DISSERTATION)
 15
Affiliation

Science

Category
Host institution 		Employer
2020/11/01 - 2022/08/31 Auxiliary Researcher (Research) Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal
Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal
2018/11/01 - 2020/10/31 Contracted Researcher (Research) REQUIMTE LAQV Porto, Portugal
2016/06/01 - 2019/05/31 Principal Investigator (Research) REQUIMTE LAQV Porto, Portugal
2008/09/01 - 2012/12/31 Researcher (Research) Universidade do Porto Faculdade de Ciências, Portugal
2007/06/01 - 2008/05/31 Researcher (Research) Universidade do Porto Faculdade de Ciências, Portugal
2005/09/01 - 2006/09/26 Research Trainee (Research) Universidade do Porto Instituto de Biologia Molecular e Celular, Portugal

Teaching in Higher Education

Category
Host institution 		Employer
2022/09/01 - Current Assistant Professor (University Teacher) Universidade do Porto Faculdade de Ciências, Portugal
2019/09/01 - 2022/08/31 Tutor (University Teacher) Universidade do Porto Faculdade de Ciências, Portugal
Universidade do Porto Faculdade de Ciências, Portugal
2007/09/01 - 2008/02/01 Tutor (University Teacher) Universidade do Porto Faculdade de Ciências, Portugal

Others

Category
Host institution 		Employer
2013/05/01 - 2018/10/31 Post-Doctoral Fellowship REQUIMTE LAQV Porto, Portugal
2010/06/01 - 2010/08/01 Internship DIFE, Deutsches Institut für Ern¿hrungsforschung, Potsdam, Germany
2009/01/15 - 2009/07/15 Laboratory Technician Bial, Portugal
Projects

Grant

Designation Funders
2013/05 - 2018/10 PAPEL DAS PROTEÍNAS SALIVARES NAS PROPRIEDADES GUSTATIVAS E NUTRICIONAIS DOS ALIMENTOS: RELAÇÃO ESTRUTURA-ATIVIDADE
36287DFA
Principal investigator
Fundação para a Ciência e a Tecnologia
Concluded

Contract

Designation Funders
2025/07/01 - Current Scope.ai - Sistema Inteligente de Caracterização e Otimização de Produtos Alimentares com Base na Experiência de Consumidores
COMPETE2030-FEDER-02198400
Researcher
Universidade do Porto Faculdade de Ciências, Portugal
 Fundo Europeu de Desenvolvimento Regional
Ongoing
2023/10/24 - Current FLAVOURsome - Future of plant-based food: Bridging the gap of new proteins and FLAVOURsome
CA22161
Principal investigator
Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal
 European Cooperation in Science and Technology
Ongoing
2023/01/01 - Current Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products
101084344
Principal investigator
Rede de Química e Tecnologia Laboratório Associado para a Química Verde - Porto, Portugal
 European Commission
Ongoing
2023/01/01 - Current VIIAFOOD - Plataforma de Valorização, Industrialização e Inovação comercial para o AgroAlimentar
PRR - Ag. Mob. - C644929456-00000040 - VIIAFood
Researcher
Universidade do Porto Faculdade de Ciências, Portugal
 Comissão Europeia
Ongoing
2023/01/01 - Current INSECTERA - Novo Sector Bioindustrial
PRR - Ag. Mob. - C644917393-00000032 - InsectERA
Researcher
Universidade do Porto Faculdade de Ciências, Portugal
 Comissão Europeia
Ongoing
2022/06/01 - Current New Molecular and Cell-based Approaches to assess Food Astringency and Bitterness
101040462
Principal investigator
REQUIMTE LAQV Porto, Portugal
 European Research Council
Ongoing
2023/01/01 - 2025/12/31 BFree - Contributo dos bioestimulantes para o aumento da sustentabilidade e da resiliência às alterações climáticas em pequenos frutos
PRR-C05-i03-I-000082-LA6.2 - BFree
Researcher
Universidade do Porto Faculdade de Ciências, Portugal
 Instituto de Financiamento da Agricultura e Pescas
Concluded
2021/01/01 - 2025/12/31 Associated Laboratory for Green Chemistry - Clean Technologies and Processes
LA/P/0008/2020
10.54499/LA/P/0008/2020
Researcher
Universidade de Lisboa Instituto Dom Luiz, Portugal

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

Universidade NOVA de Lisboa, Portugal

Unidade de Investigação Vidro e Cerâmica para as Artes, Portugal

Universidade de Aveiro, Portugal

Universidade de Évora, Portugal

Associação para a Inovação e Desenvolvimento da FCT, Portugal
Fundação para a Ciência e a Tecnologia
Ongoing
2023/01/01 - 2025/06/30 Anthocyanin-Rich Edible Flowers: towards an emerging, more sustainable and healthier diet
2022.01014.PTDC
10.54499/2022.01014.PTDC
Researcher
Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal

Universidade NOVA de Lisboa NOVA Medical School, Portugal
Fundação para a Ciência e a Tecnologia
Ongoing
2020/04/01 - 2023/03/31 cLabel +: Innovative natural, nutritious and consumer oriented “clean label” foods
POCI-01-0247-FEDER-046080
Technical development
European Regional Development Fund
Ongoing
2021/10 - 2022/09 BiTTASTy: New Molecular and Cell-based Approaches to assess Food Astringency and Bitterness
7135EEC
Principal investigator
Rede de Química e Tecnologia Laboratório Associado para a Química Verde - Porto, Portugal
 Fundação para a Ciência e a Tecnologia
Concluded
2018/07 - 2021/07 NUTRALLERPHEN – Dietary polyphenols as prophylactic agents in food allergies
PTDC/SAU-NUT/30448/2017
Researcher
Rede de Química e Tecnologia Laboratório Associado para a Química Verde - Porto, Portugal
 Fundação para a Ciência e a Tecnologia, I.P.
2017/05 - 2020/04 MOBFOOD - Mobilization of Scientific and Technological Knowledge in Response to the Challenges of the Agrifood Market
POCI-01-0247-FEDER-024524
Researcher
Universidade do Porto Faculdade de Ciências, Portugal
 Horizon 2020 Framework Programme
2019/01/01 - 2019/12/31 Associated Laboratory for Green Chemistry - Clean Technologies and Processes
UID/QUI/50006/2019
Universidade de Lisboa Instituto Dom Luiz, Portugal

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

Associação para a Inovação e Desenvolvimento da FCT, Portugal

Universidade do Porto Instituto de Ciências Tecnologias e Agroambiente, Portugal

Universidade do Porto Faculdade de Ciências, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2016/01/01 - 2019/12/31 IBERPHENOL - Research cooperative within the scope of polyphenols and its industrial applications
0377_IBERPHENOL_6_E
Technical development
Universidade do Porto Faculdade de Ciências, Portugal
 European Regional Development Fund
Ongoing
2017/12/01 - 2019/12/01 Efecto del clima sobre la composición química y los atributos sensoriales de los vinos tintos: Climas fríos versus climas cálidos
REDI170088
Researcher
Universidade do Porto Faculdade de Ciências, Portugal
 Comisión Nacional de Investigación Científica y Tecnológica
Concluded
2016/06/01 - 2019/12/01 FoodNanoSense: compreensão do amargor e adstringência dos polifenóis presentes em alimentos para o desenvolvimento de um biosensor
PTDC/AGR-TEC/6547/2014
Principal investigator
Universidade do Porto Instituto de Ciências Tecnologias e Agroambiente, Portugal

Instituto Politécnico do Porto Instituto Superior de Engenharia do Porto, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2016/05/01 - 2019/11/01 ANTHO4SKIN ¿ Novos derivados antociânicos para aplicações tecnológicas na indústria cosmética.
PTDC/AGR-TEC/3078/2014
Universidade do Porto Instituto de Ciências Tecnologias e Agroambiente, Portugal
 Fundação para a Ciência e a Tecnologia
Concluded
2016/12 - 2019/11 BioClarvino II - Development of dehydrated yeast protein extracts for wine stabilization and clarification
POCI-01-0247-FEDER-017687
Researcher
Agência Nacional de Inovação SA
2016/05 - 2019/11 ANTHO4SKIN – Novos derivados antociânicos para aplicações tecnológicas na indústria cosmética.
148219PRJ
Researcher
Rede de Química e Tecnologia Laboratório Associado para a Química Verde - Porto, Portugal
 Fundação para a Ciência e a Tecnologia
Concluded
2016/06/01 - 2018/05/31 FoodNanoSense: Bio-sensing research on food astringency and bitterness of natural phenolics
Provided by PTCRIS: 145189
Principal investigator
REQUIMTE LAQV Porto, Portugal

Universidade do Porto Faculdade de Ciências, Portugal
Fundação para a Ciência e a Tecnologia, I.P.
Ongoing
2011/01/01 - 2012/12/31 Strategic Project - UI 81 - 2011-2012
PEst-C/QUI/UI0081/2011
Universidade do Porto Faculdade de Ciências, Portugal

Universidade do Porto Centro de Investigação em Química, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2011/01 - 2012/12 Projecto Estratégico - UI 81 - 2011-2012
123301UID
Other
Fundação para a Ciência e a Tecnologia
Concluded
2008/07/01 - 2012/06/16 INFLUÊNCIA DOS COMPOSTOS POLIFENÓLICOS NO SABOR DOS ALIMENTOS: RELAÇÃO ENTRE A SUA ESTRUTURA E A CAPA-CIDADE DE INTERACÇÃO COM PROTEÍNAS DA SALIVA E RECEPTORES DO SABOR
SFRH/BD/41946/2007
Master Student Fellow
Universidade do Porto Faculdade de Ciências, Portugal
 Fundação para a Ciência e a Tecnologia
Concluded
2007/06 - 2010/06 New Methodologies to Study the Taste of Foods: Interpretation of Food Astringency
PTDC/AGR-ALI/67579/2006
Research Fellow
Fundo Regional para a Ciência e Tecnologia
Concluded
Outputs

Publications

Book
  1. Soares, S.; Mateus, N.; de Freitas, V.. Polyphenol interactions and food organoleptic properties. 2018.
  2. Fernandes, I.; Pérez-Gregorio, R.; Soares, S.; Mateus, N.; De Freitas, V.. Wine. 2017.
Book chapter
  1. Ribeiro, Catarina; Brandão, Elsa; Bravo, Carlo; Dias, Ricardo; de Freitas, Victor; Soares, Susana; Pérez-Gregorio, Rosa; Brandão, Elisa. "Characterization of Polyphenols-Protein Interactions: From Chemistry to Food Technology and Human Nutrition". In Extraction, Characterization, and Functional Assessment of Bioactive Compounds, 65-75. Springer US, 2024.
    10.1007/978-1-0716-3942-9_6
  2. Oliveira, H.; Pérez-Gregorio, R.; Fernandes, I.; Soares, S.; Freitas, V.; Dias, R.. "New trends from plant secondary metabolism in the pharmaceutical industry". 779-822. 2023.
  3. "Eat Tasty and Healthy: Role of Polyphenols in Functional Foods". {IntechOpen, 2021.
    10.5772/intechopen.96577
  4. Fernandes, I.; Pérez-Gregorio, R.; Soares, S.; Mateus, N.; De Freitas, V.. "Wine". In Fermented Foods in Health and Disease Prevention, 593-621. Elsevier, 2017.
    Published • 10.1016/b978-0-12-802309-9.00026-1
Conference abstract
  1. Azevedo, Joana; Oliveira, Joana; Duarte Torres; Daniela Correia; De Freitas, Victor; Soares, Susana. Corresponding author: Azevedo, Joana. "PSA07- The physical-chemistry characteristics of vegan cheeses". Vila Real, 2024.
    Published
  2. Vieira, Joana; Bravo, Carlo; Guerreiro, Carlos; Freitas, Victor; Soares, Susana; Brandão, Elsa. "Deciphering the potential of orange peel polysaccharides for modulating black tea astringency". Paper presented in XVII Encontro Nacional de Química dos Alimentos, Vila Real, 2024.
  3. Vieira, Joana; Bravo, Carlo; Guerreiro, Carlos; Freitas, Victor; Soares, Susana; Brandão, Elsa. "Molecular insights into the modulation of black tea polyphenol interactions with oral components by orange peel polysaccharides". Paper presented in XXVIII Encontro Galego-Portugués de Química, Vigo, 2024.
  4. Jesus, Mónica; Bravo, Carlo; Brandão, Elsa; Mateus, Nuno; Freitas, Victor; Soares, Susana. "Unveiling the impact of food additives on flavor of healthy foods: the role in the polyphenol-oral constituents interactions". Paper presented in 1ST International Agrienvironment symposium, Salamanca, 2023.
  5. 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
  6. 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 paper
  1. Pérez-Gregorio, Rosa; Soares, Susana; Francisco, Telmo; de Freitas, Victor; Mateus, Nuno. "Colagens Emergentes: Influência na Composição Fenólica e Características Organoléticas dos Vinhos". Paper presented in XIV Encontro de Química dos Alimentos, Viana do Castelo, 2018.
    Published
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. Simões, Rodolfo; Soares, Susana; Victor de Freitas; Pérez-Gregorio, Rosa. Corresponding author: Pérez-Gregorio, Rosa. "Dietary Polyphenols in the Modulation of Cow's Milk Allergy". Paper presented in 4th International Conference on Food Bioactives & Health, 2023.
  3. Ribeiro, Ana Catarina; Pérez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; Freitas, Victor. "New insights into molecular interactions between phenolic compounds and dietary (egg and yeast) proteins". Paper presented in Dare2Change, 2023.
  4. 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.
  5. Ribeiro, Ana Catarina; Pérez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; Freitas, Victor. "New insights into polyphenols-proteins complexes as natural emulsifiers in mayonnaise models". Paper presented in Dare2Change, 2021.
  6. Soares, Susana. "Polyphenols interaction with bitter taste receptors & with salivary proteins". Paper presented in 12th Wartburg Symposium on Flavor Chemistry and Biology, 2019.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Soares, Susana. "First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins". Paper presented in In Vino Analytica Scientia 2017, 2017.
  13. Soares, Susana. "Study of Salivary Proteins and Tannins Interaction in the Development of Astringency". Paper presented in In Vino Analytica Scientia 2017, 2017.
  14. Soares, Susana. "The Effect of Copigmentation in Salivary Protein-Tannin Interactions". Paper presented in In Vino Analytica Scientia 2017, 2017.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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.
  20. Soares, Susana; Brandão, Elsa; Ferrer-Galego, Raúl; Mateus, Nuno; de Freitas, Victor. "Molecular study of polyphenols/salivary protein interaction by STD-NMR and fluorescence quenching". Paper presented in Conference on Organic and Therapeutic Chemistry, 2015, 2015.
  21. Ferrer-Galego, Raúl; Soares, Susana; Mateus, Nuno; Rivas-Gonzalo, Julián; Teresa Escribano-Bailón, M.; de Freitas, Victor. "Study of the interaction between malvidin 3-glucoside and salivary proline-rich proteins by Saturation Transfer Difference-NMR". Paper presented in 8th International Workshop on Anthocyanins 2015, 2015.
  22. 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.
  23. Brandão, Elsa; Soares, Susana; Mateus, Nuno; de Freitas, Victor. "Study of the interaction between procyanidins and mucin". Paper presented in IX In Vino Analytica Scientia 2015, 2015.
  24. 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 XXVIIth International Conference on Polyphenols 2014, 2014.
  25. Brandão, Elsa; Soares, Susana; Mateus, Nuno; de Freitas, Victor. "Human salivary protein HPLC profile after repeated stimulations with procyanidins". Paper presented in 8º Chromatography Nacional Meeting, 2013, 2013.
  26. 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 – National Meeting of Young Researchers of University of Porto, 2013.
  27. Soares, Susana; Mateus, Nuno; de Freitas, Victor. "Reactivity of condensed tannins in a wine matrix towards human salivary proteins". Paper presented in 9th International Symposium of Oenology (OENO 2011), 2011.
  28. Soares, Susana; Mateus, Nuno; de Freitas, Victor. "Study of saliva proteins interaction with tannins by HPLC". Paper presented in XXVth International Conference on Polyphenols, 2010, 2010.
  29. Soares, Susana; Mateus, Nuno; de Freitas, Victor. "Binding of wine phenolic compounds to several proteins: a fluorescence quenching and nephelometric study". Paper presented in XXIVth International Conference on Polyphenols, 2008, 2008.
Journal article
  1. Guo, Z.; Monteiro, B.; da Silva, S.; Milheiro, D.; Soares, S.; Mateus, N.; Freitas, V.; He, J.; Dias, R.. "Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteins". Food Chemistry 508 (2026): https://www.scopus.com/inward/record.url?eid=2-s2.0-105030017681&partnerID=MN8TOARS.
    10.1016/j.foodchem.2026.148371
  2. Neiers, F.; Alkan, D.; Amiri-Rigi, A.; Brandão, E.; Ellouze, I.; Grigoriadis, A.; Gayed Ibrahim, M.N.; et al. "Food formulation: rheological and tribological determinants of oral processing and flavor perception". Food Research International 228 (2026): https://www.scopus.com/inward/record.url?eid=2-s2.0-105027635369&partnerID=MN8TOARS.
    10.1016/j.foodres.2026.118377
  3. Vieira, J.; Silva, I.E.; Guerreiro, C.; Bravo, C.; Rinaldi, A.; Ramos, R.M.; Fernandes, P.A.R.; et al. "Deciphering the potential of orange peel polysaccharides for modulating black tea astringency". Food Hydrocolloids 174 (2026): https://www.scopus.com/inward/record.url?eid=2-s2.0-105026663444&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2026.112428
  4. Ana Catarina Ribeiro; Carlo Bravo; Rui Miguel Ramos; Ricardo Dias; Nuno Mateus; Victor de Freitas; Rosa Pérez-Gregorio; Susana Soares. "Polyphenols as enhancers of emulsifying and antioxidant properties of egg and yeast protein emulsions: Understanding the molecular interactions behind their technological and functional potential". Food Hydrocolloids (2025): https://doi.org/10.1016/j.foodhyd.2025.111399.
    10.1016/j.foodhyd.2025.111399
  5. Inês E. Silva; Joana Vieira; Carlos Guerreiro; Joana Oliveira; Elsa Brandão; Victor de Freitas; Susana Soares. "Molecular Insights into the Astringency of Clitoria ternatea Tea: Role of Phenolic Structure, Oral Constituents, and pH". Journal of Agricultural and Food Chemistry (2025): https://doi.org/10.1021/acs.jafc.5c06189.
    10.1021/acs.jafc.5c06189
  6. Bravo, C.; Ramos, R.; Rodrigues, J.; Soares, S.; de Freitas, V.; Pellegrini, E.; de Nobili, M.; Toniolo, R.. "Kinetic considerations on the antioxidant properties of humic substances: An electrochemical approach". Talanta 291 (2025): https://www.scopus.com/inward/record.url?eid=2-s2.0-85219500506&partnerID=MN8TOARS.
    10.1016/j.talanta.2025.127829
  7. Guerreiro, C.; de Jesus, M.; Gonçalves, L.; Brandão, E.; de Freitas, V.; Soares, S.. "Implementation of transglutaminase 2 as a crosslinking agent for salivary oral models: Effects in (in)soluble complexes formation and compound adsorption with different polyphenol families". Food Chemistry 495 (2025): https://www.scopus.com/inward/record.url?eid=2-s2.0-105016783215&partnerID=MN8TOARS.
    10.1016/j.foodchem.2025.146477
  8. Rinaldi, A.; Brandão, E.; Tao, W.; Faria, A.; Bordiga, M.; Piana, G.; Soares, S.; et al. "Phytochemical composition, antioxidant activity, and sensory evaluation of edible flower-enriched vinegars". Food Chemistry 496 (2025): https://www.scopus.com/inward/record.url?eid=2-s2.0-105022833899&partnerID=MN8TOARS.
    10.1016/j.foodchem.2025.146897
  9. Errichiello, F.; Azevedo, J.; Basile, B.; de Freitas, V.; Forino, M.; Mataffo, A.; Oliveira, J.; Soares, S.. "New advancements in conventional and DES-based extraction of phenolic compounds from Aglianico red grape pomace". Oeno One 59 2 (2025): https://www.scopus.com/inward/record.url?eid=2-s2.0-105029490339&partnerID=MN8TOARS.
    10.20870/oeno-one.2025.59.2.9277
  10. Ana Rita Pereira; Carlo Bravo; Rui Miguel Ramos; Carina Costa; Alírio Rodrigues; Victor de Freitas; Nuno Mateus; et al. "New Insights into pH-dependent Complex Formation between Lignosulfonates and Anthocyanins: Impact on Color and Oxidative Stability". Journal of Agricultural and Food Chemistry (2024): https://doi.org/10.1021/acs.jafc.4c05842.
    10.1021/acs.jafc.4c05842
  11. Jesus, Mónica; Bravo, Carlo; Guerreiro, Carlos; Brandão, Elsa; Ramos, Rui M.; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Impact of food additives (sodium carbonate and ammonium bicarbonate) on interactions between astringent compounds and an oral cell model". Food Chemistry (2024): 142337. https://doi.org/10.1016/j.foodchem.2024.142337.
    10.1016/j.foodchem.2024.142337
  12. Ana Rita Pereira; Elsa Brandão; Joana Pinto; Paula Guedes de Pinho; Carina A. E. Costa; Alírio E. Rodrigues; Michele Michelin; et al. "First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine". Journal of Agricultural and Food Chemistry (2024): https://doi.org/10.1021/acs.jafc.4c05442.
    10.1021/acs.jafc.4c05442
  13. Guerreiro, Carlos; Rinaldi, Alessandra; Brandão, Elsa; de Jesus, Mónica; Gonçalves, Leonor; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency". Food Chemistry 448 (2024): 139153. http://dx.doi.org/10.1016/j.foodchem.2024.139153.
    10.1016/j.foodchem.2024.139153
  14. Simões, Rodolfo; Ribeiro, Ana Catarina; Dias, Ricardo; Freitas, Victor; Soares, Susana; Pérez-Gregorio, Rosa. "Unveiling the Immunomodulatory Potential of Phenolic Compounds in Food Allergies". Nutrients 16 4 (2024): 551. http://dx.doi.org/10.3390/nu16040551.
    10.3390/nu16040551
  15. 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
  16. 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
  17. Teixeira, José Carlos; Ribeiro, Catarina; Simôes, Rodolfo; Alegria, Maria João; Mateus, Nuno; de Freitas, Victor; Pérez-Gregorio, Rosa; Soares, Susana. "Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds". Plants 12 19 (2023): 3397. http://dx.doi.org/10.3390/plants12193397.
    10.3390/plants12193397
  18. 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
  19. Ana Catarina Ribeiro; Sara Simões; Rosa Perez-Gregorio; Susana Soares; Diogo Figueira; Diogo Castelo Branco; Ana Tasso; et al. "Unravelling the effect of phenolic compounds in the design of a yeast protein-based emulsions". International Journal of Food Science & Technology (2023): https://doi.org/10.1111/ijfs.16289.
    10.1111/ijfs.16289
  20. Mónica de Jesus; Carlos Guerreiro; Elsa Brandão; Nuno Mateus; Victor de Freitas; Susana Soares. "Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models". Journal of Agricultural and Food Chemistry (2023): https://doi.org/10.1021/acs.jafc.2c01918.
    10.1021/acs.jafc.2c01918
  21. 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
  22. "New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels". Food Chemistry 375 (2022): 131642-131642. http://dx.doi.org/10.1016/j.foodchem.2021.131642.
    10.1016/j.foodchem.2021.131642
  23. "Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions". Food Chemistry 367 (2022): 130607-130607. http://dx.doi.org/10.1016/j.foodchem.2021.130607.
    10.1016/j.foodchem.2021.130607
  24. "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
  25. Telmo Francisco; Rosa Pérez-Gregorio; Susana Soares; Nuno Mateus; Filipe Centeno; Maria de Fátima Teixeira; Victor de Freitas. "Understanding the molecular interactions between a yeast protein extract and phenolic compounds". Food Research International (2021): https://doi.org/10.1016/j.foodres.2021.110261.
    10.1016/j.foodres.2021.110261
  26. Castillo-Fraire, C.M.; Brandão, E.; Poupard, P.; Le Quére, J.-M.; Salas, E.; de Freitas, V.; Guyot, S.; Soares, S.. "Interactions between polyphenol oxidation products and salivary proteins: Specific affinity of CQA dehydrodimers with cystatins and P-B peptide". Food Chemistry 343 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85096165134&partnerID=MN8TOARS.
    10.1016/j.foodchem.2020.128496
  27. Soares, Susana. "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
  28. Azevedo J; Brandão E; Soares S; Oliveira J; Lopes P; Mateus N; de Freitas V. "Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins.". Foods (Basel, Switzerland) (2020): http://europepmc.org/abstract/med/33333790.
    10.3390/foods9121867
  29. Carlos Guerreiro; Monica Jesus; Elsa Brandão; Nuno Mateus; Victor de Freitas; 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 (2020): https://doi.org/10.1021/acs.jafc.0c05722.
    10.1021/acs.jafc.0c05722
  30. Soares, Susana. "Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin". Molecules 25 15 (2020): 3443-3443. http://dx.doi.org/10.3390/molecules25153443.
    10.3390/molecules25153443
  31. Soares, Susana. "The effect of pectic polysaccharides from grape skins on salivary protein – PC interactions". Carbohydrate Polymers (2020): http://dx.doi.org/10.1016/j.carbpol.2020.116044.
    10.1016/j.carbpol.2020.116044
  32. Reis, Ana; Soares, Sónia; Sousa, Carla F.; Dias, Ricardo; Gameiro, Paula; Soares, Susana; de Freitas, Victor. "Interaction of polyphenols with model membranes: Putative implications to mouthfeel perception". Biochimica et Biophysica Acta (BBA) - Biomembranes 1862 2 (2020): 183133. http://dx.doi.org/10.1016/j.bbamem.2019.183133.
    In press
  33. Soares, S.; Brandão, E.; Guerreiro, C.; Mateus, N.; De Freitas, V.. "Tannins in food: Insights into the molecular perception of astringency and bitter taste". Molecules 25 11 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85086008463&partnerID=MN8TOARS.
    10.3390/molecules25112590
  34. Elsa Brandão; Mafalda Santos Silva; Ignacio García-Estévez; Pascale Williams; Nuno Mateus; Thierry Doco; Victor de Freitas; Susana Soares. "Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation". Journal of Agricultural and Food Chemistry (2019): https://doi.org/10.1021/acs.jafc.9b06184.
    10.1021/acs.jafc.9b06184
  35. Sónia Soares; Elsa Brandão; Carlos Guerreiro; Nuno Mateus; Victor de Freitas; Susana Soares. "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): https://doi.org/10.1021/acs.jafc.9b05575.
    10.1021/acs.jafc.9b05575
  36. Soares, Susana. "Interactions of polyphenols with model membranes: Putative implications to mouthfeel perception". Biochimica et Biophysica Acta (BBA) - Biomembranes (2019): http://dx.doi.org/10.1016/j.bbamem.2019.183133.
    10.1016/j.bbamem.2019.183133
  37. Susana Soares; Elsa Brandão; Ignacio García-Estevez; Fátima Fonseca; Carlos Guerreiro; Frederico Ferreira-da-Silva; Nuno Mateus; et al. "Interaction between Ellagitannins and Salivary Proline-Rich Proteins". Journal of Agricultural and Food Chemistry (2019): https://doi.org/10.1021/acs.jafc.9b02574.
    10.1021/acs.jafc.9b02574
  38. Ramos-Pineda, A.M.; García-Estévez, I.; Soares, S.; de Freitas, V.; Dueñas, M.; Escribano-Bailón, M.T.. "Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols". Food Chemistry 272 (2019): 210-215. http://www.scopus.com/inward/record.url?eid=2-s2.0-85051474778&partnerID=MN8TOARS.
    10.1016/j.foodchem.2018.08.024
  39. Soares, S.; Santos Silva, M.; García-Estévez, I.; Brandão, E.; Fonseca, F.; Ferreira-da-Silva, F.; Teresa Escribano-Bailón, M.; Mateus, N.; de Freitas, V.. "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://www.scopus.com/inward/record.url?eid=2-s2.0-85054184252&partnerID=MN8TOARS.
    10.1016/j.foodchem.2018.09.167
  40. Susana Soares; Mafalda Santos Silva; Ignacio García-Estevez; Peggy Großmann; Natércia Brás; Elsa Brandão; Nuno Mateus; et al. "Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols". Journal of Agricultural and Food Chemistry 66 (2018): 8814-8823. https://doi.org/10.1021/acs.jafc.8b03569.
    Published • 10.1021/acs.jafc.8b03569
  41. Soares, Susana; García-Estévez, Ignacio; Ferrer-Galego, Raúl; Brás, Natércia F.; Brandão, Elsa; Silva, Mafalda; Teixeira, Natércia; et al. "Study of human salivary proline-rich proteins interaction with food tannins". Food Chemistry 243 (2018): 175-185. http://dx.doi.org/10.1016/j.foodchem.2017.09.063.
    10.1016/j.foodchem.2017.09.063
  42. Brandão, Elsa; Silva, Mafalda Santos; García-Estévez, Ignacio; Williams, Pascale; Mateus, Nuno; Doco, Thierry; de Freitas, Victor; Soares, Susana. "The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach". Carbohydrate Polymers 177 (2017): 77-85. http://dx.doi.org/10.1016/j.carbpol.2017.08.075.
    Published • 10.1016/j.carbpol.2017.08.075
  43. Mafalda Santos Silva; Ignacio García-Estévez; Elsa Brandão; Nuno Mateus; Victor de Freitas; Susana Soares. "Molecular Interaction Between Salivary Proteins and Food Tannins". Journal of Agricultural and Food Chemistry 65 31 (2017): 6415-6424. https://doi.org/10.1021/acs.jafc.7b01722.
    Published • 10.1021/acs.jafc.7b01722
  44. Brandão, Elsa; Santos Silva, Mafalda; García-Estévez, Ignacio; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR". Food Chemistry 228 (2017): 427-434. http://dx.doi.org/10.1016/j.foodchem.2017.02.027.
    10.1016/j.foodchem.2017.02.027
  45. García-Estévez, Ignacio; Cruz, Luís; Oliveira, Joana; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins". Food Chemistry 228 (2017): 574-581. http://dx.doi.org/10.1016/j.foodchem.2017.02.030.
    10.1016/j.foodchem.2017.02.030
  46. Fernandes, Iva; Pérez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; de Freitas, Victor. "Wine Flavonoids in Health and Disease Prevention". Molecules 22 2 (2017): 292. http://dx.doi.org/10.3390/molecules22020292.
    Published • 10.3390/molecules22020292
  47. García-Estévez, I.; Pérez-Gregorio, R.; Soares, S.; Mateus, N.; De Freitas, V.. "Oenological perspective of red wine astringency". Oeno One 51 3 (2017): 237-249. http://www.scopus.com/inward/record.url?eid=2-s2.0-85044179789&partnerID=MN8TOARS.
    Published • 10.20870/oeno-one.2017.51.2.1816
  48. 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.
    Published • 10.1021/acs.jafc.6b02659
  49. Ferrer-Gallego, Raúl; Soares, Susana; Mateus, Nuno; Rivas-Gonzalo, Julián; Escribano-Bailón, M. Teresa; Freitas, Victor de. "New Anthocyanin–Human Salivary Protein Complexes". Langmuir 31 30 (2015): 8392-8401. http://dx.doi.org/10.1021/acs.langmuir.5b01122.
    Published • 10.1021/acs.langmuir.5b01122
  50. Soares, Susana; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor. "Sensorial properties of red wine polyphenols: Astringency and bitterness". Critical Reviews in Food Science and Nutrition 57 5 (2015): 937-948. http://dx.doi.org/10.1080/10408398.2014.946468.
    Published • 10.1080/10408398.2014.946468
  51. 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
  52. Brandão, Elsa; Soares, Susana; Mateus, Nuno; de Freitas, Victor. "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://dx.doi.org/10.1021/jf502721c.
    Published • 10.1021/jf502721c
  53. 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.
    Published • 10.1016/j.foodres.2014.07.022
  54. Soares, S.; Kohl, S.; Thalmann, S.; Mateus, N.; Meyerhof, W.; De Freitas, V.. "Different phenolic compounds activate distinct human bitter taste receptors". Journal of Agricultural and Food Chemistry 61 7 (2013): 1525-1533. http://www.scopus.com/inward/record.url?eid=2-s2.0-84874078724&partnerID=MN8TOARS.
    Published • 10.1021/jf304198k
  55. Soares, S.; Sousa, A.; Mateus, N.; De freitas, V.. "Effect of condensed tannins addition on the astringency of red wines". Chemical Senses 37 2 (2012): 191-198. http://www.scopus.com/inward/record.url?eid=2-s2.0-84855896640&partnerID=MN8TOARS.
    Published • 10.1093/chemse/bjr092
  56. Soares, S.; Mateus, N.; De Freitas, V.. "Carbohydrates inhibit salivary proteins precipitation by condensed tannins". Journal of Agricultural and Food Chemistry 60 15 (2012): 3966-3972. http://www.scopus.com/inward/record.url?eid=2-s2.0-84859927882&partnerID=MN8TOARS.
    Published • 10.1021/jf3002747
  57. Soares, S.; Mateus, N.; de Freitas, V.. "Interaction of different classes of salivary proteins with food tannins". Food Research International 49 2 (2012): 807-813. http://www.scopus.com/inward/record.url?eid=2-s2.0-84868324398&partnerID=MN8TOARS.
    Published • 10.1016/j.foodres.2012.09.008
  58. Soares, Susana; Vitorino, Rui; Osório, Hugo; Fernandes, Ana; Venâncio, Armando; Mateus, Nuno; Amado, Francisco; de Freitas, Victor. "Reactivity of human salivary proteins families towards food polyphenols". Journal of Agricultural and Food Chemistry (2011): http://pubs.acs.org/doi/abs/10.1021/jf104975d.
    http://dx.doi.org/10.1021/jf104975d
  59. Soares, S.; Vitorino, R.; Osório, H.; Fernandes, A.; Venâncio, A.; Mateus, N.; Amado, F.; De Freitas, V.. "Reactivity of human salivary proteins families toward food polyphenols". Journal of Agricultural and Food Chemistry 59 10 (2011): 5535-5547. http://www.scopus.com/inward/record.url?eid=2-s2.0-79957936795&partnerID=MN8TOARS.
    Published • 10.1021/jf104975d
  60. Fernandes, I.; Faria, A.; Azevedo, J.; Soares, S.; Calhau, C.; De Freitas, V.; Mateus, N.. "Influence of anthocyanins, derivative pigments and other catechol and pyrogallol-type phenolics on breast cancer cell proliferation". Journal of Agricultural and Food Chemistry 58 6 (2010): 3785-3792. http://www.scopus.com/inward/record.url?eid=2-s2.0-77949820156&partnerID=MN8TOARS.
    Published • 10.1021/jf903714z
  61. Soares, S.I.; Gonçalves, R.M.; Fernandes, I.V.A.; Mateus, N.; De Freitas, V.. "Mechanistic approach by which polysaccharides inhibit a-amylase/ procyanidin aggregation". Journal of Agricultural and Food Chemistry 57 10 (2009): 4352-4358. http://www.scopus.com/inward/record.url?eid=2-s2.0-66149105800&partnerID=MN8TOARS.
    10.1021/jf900302r
  62. Pinto, D.; Duarte, M.; Soares, S.; Tropschug, M.; Videira, A.. "Identification of all FK506-binding proteins from Neurospora crassa". Fungal Genetics and Biology 45 12 (2008): 1600-1607. http://www.scopus.com/inward/record.url?eid=2-s2.0-56049113011&partnerID=MN8TOARS.
    Published • 10.1016/j.fgb.2008.09.011
  63. Soares, S.; Mateus, N.; De Freitas, V.. "Interaction of different polyphenols with Bovine Serum Albumin (BSA) and Human Salivary a-Amylase (HSA) by fluorescence quenching". Journal of Agricultural and Food Chemistry 55 16 (2007): 6726-6735. http://www.scopus.com/inward/record.url?eid=2-s2.0-34548051331&partnerID=MN8TOARS.
    Published • 10.1021/jf070905x
  64. Gonçalves, R.; Soares, S.; Mateus, N.; De Freitas, V.. "Inhibition of trypsin by condensed tannins and wine". Journal of Agricultural and Food Chemistry 55 18 (2007): 7596-7601. http://www.scopus.com/inward/record.url?eid=2-s2.0-34848833169&partnerID=MN8TOARS.
    Published • 10.1021/jf071490i
Magazine article
  1. Soares, Susana. "EPL, na vanguarda das colas enológicas", Enovitis, Revista Técnica de Viticultura e Enologia, 2019
Newspaper article
  1. Gonçalves, Leonor; Jesus, Mónica; Brandão, Elsa; Magalhães, Paulo; Mateus, Nuno; Freitas, Victor; Soares, Susana. Corresponding author: Soares, Susana. "Interaction between Beer Compounds and Human Salivary Proteins: Insights toward Astringengy and Bitterness Perception", Molecules, 2023, 28
    https://doi.org/10.3390/molecules28062522
Thesis / Dissertation
  1. Susana Isabel Pinto Teixeira Pereira Soares. "Influência dos compostos polifenólicos do sabor dos alimentos: Relação entre a sua estrutura e a capacidade de interação com proteínas da saliva e recetores do sabor". PhD, 2012. http://hdl.handle.net/10216/64848.

Other

Other output
  1. Characterization of Edible Flower-Enriched Vinegars Infused with Cornflower, Cosmos, and Wild Pansy: A Multidisciplinary Approach. 2025. Rinaldi, A.; Brandão, E.; Tao, W.; Faria, A.; Bordiga, M.; Piana, G.; Soares, S.; et al. https://www.scopus.com/inward/record.url?eid=2-s2.0-105011554057&partnerID=MN8TOARS.
    10.2139/ssrn.5347980
  2. A Look Upon the Adsorption of Different Astringent Agents to Salivary Oral Models: Understanding the Alternative Mechanisms in Astringency. 2023. Guerreiro, C.; Rinaldi, A.; Brandão, E.; de Jesus, M.; Gonçalves, L.; Mateus, N.; de Freitas, V.; Soares, S.. https://www.scopus.com/inward/record.url?eid=2-s2.0-85180736199&partnerID=MN8TOARS.
    10.2139/ssrn.4659228
  3. Development of a Cell-Based Quaternary System to Unveil the Effect of Pectic Polysaccharides on Oral Astringency. 2023. Brandão, E.; Jesus, M.; Guerreiro, C.; Maricato, É.; Coimbra, M.A.; Mateus, N.; de Freitas, V.; Soares, S.. https://www.scopus.com/inward/record.url?eid=2-s2.0-85152401237&partnerID=MN8TOARS.
    10.2139/ssrn.4397694
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2026/02/06 Navigating Mouthfeel Properties and Taste: current knowledge on models for astringency and bitterness screening CEBinars
Universidade do Minho (Braga, Portugal)
2025/11/18 An Integrative Framework Combining Sensory Science, Oral Cell-based Models, and Molecular Analysis to Decipher Flavour in Plant-Based Foods EFFost International Conference
Universidade Católica Portuguesa (Porto, Portugal)
2025/07/09 Polysaccharides as modulators of phenolic interactions in the oral-cell models XXXII International Conference on Polyphenols - ICP2025
(Turku, Finland)
2025/01/30 Navigating Mouthfeel Properties and Taste: current knowledge on models for astringency and bitterness screening Flavours & Sensory Workshop
Shimadzu (Dubai, United Arab Emirates)
2024/10/23 Exploring the prospects of science and technology in taste improvement of the plant-based segment Future of Plant Proteins
(Amsterdão, Netherlands)
2024/10/17 Navigating Taste and Mouthfeel in Plant-Based Foods: Sensory Perception, Formulation Strategies, and Process Innovations Graduate School Chemistry
Université Paris Saclay (Paris, France)
2023/12/13 Exploring the Power of Food (Bio)Chemistry: Developing Delicious and Innovative Plant-based Food Products Symposium on Bioengineering - "Solving Tomorrow, Today”
Faculdade de Engenharia da Universidade do Porto (Porto, Portugal)
2023/09/05 Polyphenol adsorption to salivary oral models: Understanding the secondary mechanisms in astringency 6th Polyphenols Applications World Conference
(Malta)
2023/07/05 Polysaccharides from banana and orange peels: from waste to astringency modulation of polyphenol-rich products XXXI International Conference on Polyphenols
(Nantes, France)
2023/07/05 Understanding a secondary mechanism in astringency: adsorption of different families of polyphenols to salivary oral models XXXI International Conference on Polyphenols
(Nantes, France)
2022/10/04 MolecularTaste: Past and future of the molecular approaches to understand food astringency & bitterness Common Ground Talks
(Spain)
2022/09/29 Molecular Taste: Molecular Approaches to Understand Food Polyphenols Astringency and Bitterness 5th World Congress on Polyphenols Applications
(Valencia, Spain)
2022/08/29 Interactions of phenolic compounds within oral cavity: deepening the structure-activity to understand astringency mouthfeels 8th EuChemS
(Lisboa, Portugal)
2021/07/15 Oral cell-line based model to understand phenolic compounds astringency perception: insights from single compounds to real food matrix International Conference on Polyphenols 2021
University of Turku (Turku, Finland)
2021/07/15 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. International Conference on Polyphenols 2021
University of Turku (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 Symposim
(Dijon, France)
2021/04/30 MOLECULAR TASTE: MOLECULAR APPROACHES TO UNDERSTAND FOOD POLYPHENOLS ASTRINGENCY AND BITTERNESS External Seminar
Instituto de Ciencias de la Vid y del Vino (ICVV) (La Rioja, Spain)
2019/11/13 Food polyphenols interaction with bitter taste receptors and with salivary proteins EFFost International Conference
Elsevier (Roterdam, Netherlands)
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
Pangborn Executive Committee (Edinburgh, United Kingdom)
2019/06/19 Interaction of human salivary proteins with food polyphenols EuroFoodChem XX
Food Chemistry Division of the European Chemical Society (FCD-EuChemS) and the Portuguese Chemical Society (Porto, Portugal)
2019/05/10 Food polyphenols interaction with bitter taste receptors and with salivary proteins Science and Wine World Congress: The Wine of the Future
Faculdade de Farmácia, Universidade do Porto (Porto, Portugal)
2019/04/03 FoodNanoSense Jornadas de Biotecnologia 2019 (Biotechnology Journey)
Escola Superior de Biotecnologia (Porto, Portugal)
2018/11/09 Interaction of salivary proteins with a mixture of procyanidins XXIV Luso-Galego Chemistry Meeting
Sociedade Portuguesa de Química (Porto, Portugal)
2018/11/02 MolecularTaste: interaction between food polyphenols and human salivary proteíns toward understanding astringency Biomolecular interaction analysis 2018: From molecules to cells
EMBO Practical Courses (Porto, Portugal)
2018/07/19 Are polysaccharides important to modulate astringency elicited by tannins/salivary proteins interactions? International Conference on Polyhenols 2018
Groupe Polyphenols (Madison, United States)
2018/07/16 Polyphenols interaction with salivary proteins and with bitter taste receptors International Conference on Polyphenols 2018
Groupe Polyphenols (Madison, United States)
2017/09/12 Carbohydrates and Food organoleptic properties: color and taste modulation 12ª Reunião do Grupo de Glúcidos – Glupor12
Sociedade Portuguesa de Química (Aveiro, Portugal)
2017/07/20 The role of wine polysaccharides on salivary protein-tannin interaction: a molecular approach IVAS 2017 Vino Analytica Scientia Symposium
Divisions of Analytical Chemistry and Food Chemistry of the European Association for Chemical and Molecular Sciences (Salamanca, Spain)
2016/11/09 Binding of procyanidins to mucin protein: a molecular approach of astringency XXII Luso-Galego Chemistry Meeting
Sociedade Portuguesa de Química (Bragança, Portugal)
2016/09/26 Molecular understanding of astringency: the role of salivary proteins, tannins and polysaccharides 1st Meeting of Doctoral Programme in Sustainable Chemistry
Programa Doutoral em Química Sustentável (Aveiro, Portugal)
2016/07/12 Polyphenols interactions inside oral cavity: Interaction with different families of salivary proteins and with oral cells International Conference on Polyphenols 2016
Groupe Polyphenols (Wien, Austria)
2015/12/07 Molecular study of astringency: Interaction between tannins and human saliva proteins by STD-NMR 1st International Conference on Translational Chemistry
(Lisboa, Portugal)
2015/07/14 Astringency sensation: Interaction between tannins and human saliva proteins In Vino Analytica Scientia
(Trento, Italy)
2014/06/30 Bitter receptors and astringency sensation: overview of polyphenol compounds International Conference on Food Oral Processing 2014
Wageningen University (Wageningen, Netherlands)
2014/06/05 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)
2012/07/23 Polyphenolic compounds: astringency and bitterness insights XXVIth International Conference on Polyphenols 2012
Groupe Polyphenols (Viena, Austria)
2011/07/22 Effect of the addition of oligomeric procyanidins from grape seeds on the astringency of red wines In Vino Analytica Scientia 2011
(Graz, Austria)

Supervision

Thesis Title
Role 		Degree Subject (Type)
Institution / Organization
2026/02/01 - Current BIO-TASTE - Advanced biotechnological approaches for modulating unpleasant taste properties in food products
Co-supervisor
 Programa Doutoral em Química Sustentável (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2026/02/01 - Current SaVoRit – Saponin-induced Astringency and Oral Response Investigation: Exploring Mechanisms from Cell Models to Human Perception
Supervisor
 Programa Doutoral em Química Sustentável (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2025/08/01 - Current Design of complex mechanistic studies to understand the use of phenolic compounds as modulators of cow´s milk allergy in a nutritional approach
Supervisor
 Programa Doutoral em Química Sustentável (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2024/10/29 - Current Functional Studies on Human Bitter Taste Receptors Activation by Food Phenolic Compounds: development of alternative expression systems
Supervisor
 Programa Doutoral em Química Sustentável (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2023/08/22 - 2026/02/02 Astringency modulation to make healthy foods tasty: the match between phenolic compounds and potential modulators - food additives and polysaccharides
Supervisor
 Doutoramento em Química Sustentável (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2020/09/03 - 2025/11/26 Cellular models for studying astringency and bitter taste: Role of salivary proteins and polyphenols
Co-supervisor
 Programa Doutoral em Química Sustentável (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2023/08/14 - 2024/11/20 Exploring the influence of edible flowers on the organoleptic and antioxidant properties of white wine vinegar
Supervisor
 Mestrado em Bioquímica (Master)
Universidade do Porto Faculdade de Ciências, Portugal
2023/08/26 - 2024/11/08 Estudo para melhoria da viabilidade e vitalidade da levedura US
Supervisor
 Mestrado em Tecnologia e Ciência Alimentar (Master)
Universidade do Porto Faculdade de Ciências, Portugal
2023/08/14 - 2024/11/08 Elucidation of metabolites in coloured wheat grains (Triticum aestivum L.) by HPLC-Orbitrap-MS/MS
Co-supervisor
 Mestrado em Bioquímica (Master)
Universidade do Porto Faculdade de Ciências, Portugal
2023/08/27 - 2024/10/07 Yeast protein extracts and hydrolysates production and characterization for application in the food industry as flavour enhancers
Supervisor
 Mestrado em Tecnologia e Ciência Alimentar (Master)
Universidade do Porto Faculdade de Ciências, Portugal
2022/08/27 - 2023/12/05 Modulação do sabor de produtos de origem vegetal: estudo de compostos com capacidade para diminuir a adstringência
Co-supervisor
 Mestrado em Tecnologia e Ciência Alimentar (Master)
Universidade do Porto Faculdade de Ciências, Portugal
2022/08/23 - 2023/12/04 Application of na oral cell-based assay to study the organoleptic properties of foodstuffs
Supervisor
 Mestrado em Tecnologia e Ciência Alimentar (Master)
Universidade do Porto Faculdade de Ciências, Portugal
2021/09/16 - 2022/11/11 Dietary Polyphenols and Food Allergies: Effect on Bioaccessibility and Bioavailability of Milk Allergens
Co-supervisor
 Mestrado em Bioquímica (Master)
Universidade do Porto Faculdade de Ciências, Portugal
2022 - 2022 Interação molecular entre os polifenóis e um alergénio de origem animal: digestão e resposta imune às proteínas do ovo
Supervisor
 Bioquímica (Master)
Universidade do Porto Faculdade de Ciências, Portugal
2019/09/01 - 2020/11/17 Food polyphenols interaction with bitter taste receptors
Supervisor of Leonor Pestana
 Tecnologia Bioquímica em Saúde (Master)
Instituto Politécnico do Porto Escola Superior de Saúde, Portugal
2018/10/10 - 2019/07/10 Caracterização das alterações de perfil salivar após a ingestão de café - Relação com análise sensorial
Supervisor
 Química (Degree)
Universidade do Porto Faculdade de Ciências, Portugal
2015/01/01 - 2018/12/17 INOVAD - Development of new formulations based on polysaccharides to reduce the astringency of beverages
Co-supervisor
 Programa Doutoral em Química Sustentável (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2017/09/15 - 2018/07/05 Estudo da Modelação de Propriedades Organolépticas (Adstringência) com Ligninas
Supervisor
 Bioquímica (Degree)
Universidade do Porto Faculdade de Ciências, Portugal
2016/08/08 - 2017/11/02 Influência das Proteínas Salivares no Sabor dos Alimentos: Estudo da Interação Polifenóis/Proteínas Salivares
Supervisor
 Bioquímica (Master)
Universidade do Porto Faculdade de Ciências, Portugal
2016/09/12 - 2017/07/05 Estudo da interação de taninos com proteínas salivares
Supervisor
 Bioquímica (Degree)
Universidade do Porto Faculdade de Ciências, Portugal
2017 - 2017 Influência das Proteínas Salivares no Sabor dos Alimentos: Estudo da Interação Polifenóis/Proteínas Salivares
Supervisor
 Bioquímica (Master)
Universidade do Porto Faculdade de Ciências, Portugal
2014/09/10 - 2015/09/08 Isolamento e purificação de proteínas salivares e estudo da sua interação com taninos alimentares
Supervisor
 Bioquímica (Degree)
Universidade do Porto Faculdade de Ciências, Portugal

Event participation

Activity description
Type of event 		Event name
Institution / Organization
2021/06/30 - 2021/06/30 Variability of individual Food Choice: from attitudes to the sensory perception with flavour evaluation at the molecular level
Workshop
 EUGLOH Summer School in Nutrition and Food Sciences
Universidade do Porto, Portugal
2015/03/21 - 2017/04/05 Invitation to lecture a workshop (between 2015-2017) at AEICBAS Biomedical Conference
Workshop
 AEICBAS Biomedical Congress (ABC)
Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal

Jury of academic degree

Topic
Role 		Candidate name (Type of degree)
Institution / Organization
2025/04/11 Eco-innovative strategy to valorize Chestnut (Castanea sativa) Shells as Active Ingredient for Oral Films: A New Approach to Prevent/Treat Oral Mucositis
Thesis Member
 Ana Sofia Mendes Ferreira (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2019/12/03 Comparative analysis of the binding of punicalagin and silibinin in PDIA 1 and PDIA 3
(Thesis) Main arguer
 Ana Luísa Fortuna Ferreira Pinto (Master)
Instituto Politécnico do Porto Escola Superior de Saúde, Portugal
2018/10/25 Desenvolvimento de um Método para Determinação da Suculência/Farinosidade de uma Maçã
(Thesis) Main arguer
 Andreia Araújo (Master)
Instituto Politécnico do Porto Escola Superior de Saúde, Portugal

Committee member

Activity description
Role 		Institution / Organization
2024/01/01 - Current Member of the Executive Committee of the Department of Chemistry and Biochemistry.
Member
 Universidade do Porto Faculdade de Ciências, Portugal

Course / Discipline taught

Academic session Degree Subject (Type) Institution / Organization
2007/09/15 - 2008/02/01 Organic Chemistry Bioquímica (Licenciatura) Universidade do Porto Faculdade de Ciências, Portugal

Evaluation committee

Activity description
Role 		Institution / Organization Funding entity
2025/11/01 - 2025/12/03 Senior expert advisor for the evaluation and strategic assessment of the Leibniz Institute for Food Systems Biology at the Technical University of Munich.
Specialist
 Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Germany

Interview (newspaper / magazine)

Activity description Newspaper / Forum
2022/02/06 This interview was performed due to the ERC Starting Grant Award in regard of human diet and taste perception. Magazine Sábado
2019/05/31 Entrevista acerca do prémio Wartburg Excellence on Flavor Research Notícias Universidade do Porto
2017/10/26 Newsletter de 26 de Outubro dedicada à Inovação no setor da alimentação. Newsletter COMPETE2020
2017/07/24 Pessoas da Universidade do Porto - Susana Soares Pessoas da Universidade do Porto
2017/05/27 Jovens não comem alguns alimentos saudáveis por causa do sabor Diário de notícias
2017/05/18 Projeto FoodNanoSense quer tornar alimentos saudáveis mais apetecíveis Notícias Universidade do Porto
2017/05/17 Investigadores do Porto querem tornar alimentos saudáveis mais apetecíveis Diário de Notícias
2014/05/10 Docente da FCUP distinguido com o prémio 'Food Chemistry Research Article of the Year Award 2013' Notícias Faculdade de Ciências

Interview (tv / radio show)

Program Topic
2022/02/17 - 2022/02/17 Esta manhã Alimentação saudável e sabor
2017/05/25 - 2017/05/25 Mentes que Brilham Alimentos saudáveis mais apetecíveis

Journal scientific committee

Journal title (ISSN) Publisher
2020/05/13 - Current Polysaccharides (2673-4176) MDPI
2019/01/30 - Current Journal of Agricultural and Food Chemistry (1520-5118) American Chemical Society
2017/05/14 - Current Food Chemistry (0308-8146) Elsevier

Other jury / evaluation

Activity description Institution / Organization
2020/02/12 - 2020/02/13 Guest Jury - Chairman of the oral presentations on the Chemistry Sessions of the IJUP 2020; Evaluation of the Best Oral and Best Poster Presentations Universidade do Porto, Portugal
Distinctions

Award

2019 Manfred Rothe Excellence Award in Flavor Research
Nestle, Research and Development , Switzerland
2014 Prémio Michael Symington
Associação para o Desenvolvimento da Viticultura Duriense, Portugal
2014 Food Chemistry Research Article of the Year Award 2013
American Chemical Society, United States

Other distinction

2018 Polyphenols Senior Grant
Groupe Polyphenols, France
2017 Best Poster Presentation
2012 Polyphenols Junior Grant
Groupe Polyphenols, France