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Ricardo Nuno Correia Pereira completed his undergraduate studies in Food Engineering at the Portuguese Catholic University in Porto, Portugal, in 2003. After earning a Master’s degree in Biotechnology - Bioprocess Engineering in 2007, he obtained his PhD in Chemical and Biological Engineering from the University of Minho (UMinho) in Braga, Portugal, in 2011. In 2005, at the University of Minho, he initiated fundamental research into the effects of ohmic heating on the denaturation of milk proteins and protein fractions of milk. Since then, he has established a solid understanding of the effects of electric fields and ohmic heating on the structure and functionality of biomolecules. This focus has not only led to his professional fulfillment but has also significantly contributed to the recognition of the Centre of Biological Engineering (CEB) as a center of excellence. Key indicators of his success include: (i) coordinating and contributing to national and international scientific projects that generated a total income of €2,132,719 for CEB; (ii) supervising 7 PhD students and overseeing the completion of 2 doctoral theses; (iii) publishing 73 papers in international peer-reviewed journals, 83% of which are in Q1 journals, with 11 in the top 5% of their field; (iv) being recognized as one of the World’s Top 2% Scientists in 2023 by Stanford University and the Elsevier Group. Currently, he is an Assistant Researcher at the CEB, serves as the Executive Coordinator of the Competitive Agrifood Systems at CRUSOE, and is the Associate Director of the Industry and Processes Laboratory.
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Identificação

Identificação pessoal

Nome completo
Ricardo Nuno Correia Pereira

Nomes de citação

  • Pereira, R. N.
  • Pereira N. Ricardo
  • Ricardo N. Pereira

Identificadores de autor

Ciência ID
5E1B-84B1-CD7D
ORCID iD
0000-0003-1553-9693
Google Scholar ID
QR41Fl4AAAAJ
Researcher Id
AAB-7023-2020
Scopus Author Id
25522198400

Endereços de correio eletrónico

  • rpereira@deb.uminho.pt (Profissional)

Telefones

Telefone
  • (+351) 253 601 98 (Profissional)

Moradas

  • Campus de Gualtar, University of Minho, Departament of Biological Engineering, Building 7, Door B, 4710-057, Braga, Braga, Portugal (Profissional)

Websites

  • https://www.ceb.uminho.pt/People/Profile/ricardopereira (Profissional)

Domínios de atuação

  • Ciências da Engenharia e Tecnologias - Outras Ciências da Engenharia e Tecnologias - Engenharia e Tecnologia Alimentar

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Inglês Utilizador proficiente (C1) Utilizador proficiente (C2) Utilizador proficiente (C1) Utilizador proficiente (C2) Utilizador proficiente (C2)
Espanhol; Castelhano Utilizador elementar (A2) Utilizador independente (B2) Utilizador independente (B1) Utilizador proficiente (C1) Utilizador proficiente (C1)
Francês Utilizador elementar (A1) Utilizador elementar (A1) Utilizador elementar (A1) Utilizador elementar (A2) Utilizador elementar (A1)
Formação
Grau Classificação
2007 - 2011/11/01
Concluído
 Engenharia Química e Biológica (Doutoramento)
Especialização em Sem especialidade
Universidade do Minho, Portugal
"Development of whey protein network systems under application of moderate electric fields - Effects on proteins´ structure and interactions" (TESE/DISSERTAÇÃO)
 Very Good
2007/09/20 - 2007/12/20
Concluído
 Short-term mission (PhD actvities) (Outros)
Lund University, Food Technology, Engineering and Nutrition, Suécia
2005 - 2007
Concluído
 Biotecnologia - Engenharia de Bioprocessos (Especialização pós-licenciatura)
Universidade do Minho, Portugal
 Very Good
1997 - 2003
Concluído
 Engenharia Alimentar (Licenciatura)
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
Percurso profissional

Ciência

Categoria Profissional
Instituição de acolhimento 		Empregador
2019/02/08 - Atual Investigador Auxiliar (carreira) (Investigação) Universidade do Minho Centro de Engenharia Biológica, Portugal
Universidade do Minho Centro de Engenharia Biológica, Portugal
2018/12/05 - 2019/05/02 Investigador Contratado (Investigação) Universidade do Minho Centro de Engenharia Biológica, Portugal
Universidade do Minho Centro de Engenharia Biológica, Portugal

Docência no Ensino Superior

Categoria Profissional
Instituição de acolhimento 		Empregador
2018/09 - Atual Professor Auxiliar (Docente Universitário) Universidade do Minho, Portugal
Universidade do Minho, Portugal
2016/09/01 - 2017/02/28 Professor Auxiliar Convidado (Docente Universitário) Universidade do Minho, Portugal
Universidade do Minho Departamento de Engenharia Biológica, Portugal
2005 - 2007 Assistente convidado (Docente Ensino Superior Politécnico) School of Technology and Industrial Management (ETGI), Portugal

Cargos e Funções

Categoria Profissional
Instituição de acolhimento 		Empregador
2017 - Atual Dirigente de laboratório, instituto, museu, centro ou observatório Universidade do Minho, Portugal
Universidade do Minho Centro de Engenharia Biológica, Portugal
2019 - 2021 Member of the Scientific Steering Committee of the Research Unit, Centre of Biological Engineering Universidade do Minho, Portugal
Universidade do Minho Centro de Engenharia Biológica, Portugal
Projetos

Bolsa

Designação Financiadores
2018/05/04 - 2018/06/04 BIOFOODPACK - Biocomposite Packaging for Active Preservation of Food
M-ERA.NET2/0019/2016
Bolseiro de Pós-Doutoramento
Universidade do Minho Centro de Engenharia Biológica, Portugal
 Fundação para a Ciência e a Tecnologia

European Commission
Em curso
2011/05/16 - 2012/03/01 ECOBIOCAP - Ecoefficient Biodegradable Composite Advanced Packaging
265669
Bolseiro de Investigação
Universidade do Minho Centro de Engenharia Biológica, Portugal
 European Commission
Concluído
2006/09/01 - 2007/01/31 OLEO TEST Desenvolvimento de um método rápido para análise de compostos polares em óleos de fritura
POCTI, nº 13-02-03-FDR-01253
Bolseiro de Investigação
Universidade do Minho Centro de Engenharia Biológica, Portugal
 Agência Nacional de Inovação SA
Concluído
2004/03/05 - 2006/02/06 FOOD PRO - Ohmic Heating for Food Processing
COOP-CT-2003-508374
Bolseiro de Técnico de Investigação
Universidade do Minho Centro de Engenharia Biológica, Portugal
 European Commission
2002/12/01 - 2005/11/01 SELVA II - 137/5000 Improvement of a fruit preparation production line - introduction of ohmic heating technology as a alternative processing
SELVAII/BI/1/2004
Bolseiro de Investigação
Universidade do Minho Centro de Engenharia Biológica, Portugal
 Agência Nacional de Inovação SA
Concluído

Projeto

Designação Financiadores
2024/09/01 - 2028/08/31 Crystallisation towards efficient and sustainable biomanufacturing
101169471
Investigador
Universidade do Minho Centro de Engenharia Biológica, Portugal
 European Commission Marie Sklodowska-Curie Actions
2022/01/01 - 2025/12/31 Improving strategies to unveil, predict and modulate/mitigate the allergenicity foods towards the development of new HYPOALLERGENic formulations
PTDC/BAA-AGR/4005/2021
Investigador responsável
Universidade do Minho Centro de Engenharia Biológica, Portugal
 Fundação para a Ciência e a Tecnologia
Em curso
2021/01/01 - 2025/12/31 Associate Laboratory on Biotechnology, Bioengineering and microELectromechanical Systems
10.54499/LA/P/0029/2020
Universidade do Minho, Portugal

Universidade do Minho Centro de Engenharia Biológica, Portugal

Universidade do Minho Labbels, Portugal
Fundação para a Ciência e a Tecnologia
Em curso
2022/07/01 - 2023/06/30 BIOECONORTE - Water and nutrients management based on BIOrefinery and circular ECOnomy towards a sustainable agri-food system of the NORTE of Portugal
NORTE-01-0145-FEDER-000070
Investigador responsável
Universidade do Minho Centro de Engenharia Biológica, Portugal
Em curso
2018/01/01 - 2021/12/31 ALGAVALOR - Microalgae integrated production and valorization of its various applications
POCI-01-0247-FEDER-035234; LISBOA-01-0247-FEDER-035234; ALG-01-0247-FEDER-035234
Investigador
Universidade do Minho Centro de Engenharia Biológica, Portugal
 FEDER - Fundo Europeu de Desenvolvimento Regional

ALGARVE2020

Portugal2020

Lisboa2020

COMPETE2020

AICEP - Agência para o investimento e comêrcio externo de Portugal
Em curso
2018/06/01 - 2021/05/31 ALLERISKASSESS - Risk assessment strategies for food allergens: structural and immunogenic changes induced by new processing technologies and alternative protein sources
POCI-01-0145-FEDER-031720
Investigador
Universidade do Minho Centro de Engenharia Biológica, Portugal
 Fundação para a Ciência e a Tecnologia
Em curso
2018/06/01 - 2021/05/31 OH20 - Ohmic heating for improved green extraction of seaweeds' compounds
POCI-01-0145-FEDER-029145
Investigador
Universidade do Minho Centro de Engenharia Biológica, Portugal
 Fundação para a Ciência e a Tecnologia
Em curso
2018/06/01 - 2021/05/31 Estratégias de avaliação do risco de alergenicidade de alimentos: alterações estruturais e imunogénicas induzidas por novas tecnologias de processamento e fontes de proteínas alternativas
PTDC/BAA-AGR/31720/2017
Universidade de Aveiro, Portugal

Universidade do Minho, Portugal

Universidade do Porto, Portugal
Fundação para a Ciência e a Tecnologia
Em curso
2017/12/01 - 2020/11/30 MOBFOOD - Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market
POCI-01-0247-FEDER-024524
Investigador
Universidade do Minho Centro de Engenharia Biológica, Portugal
 Lisboa2020

FEDER - Fundo Europeu de Desenvolvimento Regional

COMPETE2020

Portugal2020
Em curso
2018/10/16 - 2020/09/30 VALORMAR - Full valorization of marine resources: potential, technological innovation and new applications
POCI-01-0247-FEDER-024517
Investigador
Universidade do Minho Centro de Engenharia Biológica, Portugal
 FEDER - Fundo Europeu de Desenvolvimento Regional

COMPETE2020

Portugal2020

ALGARVE2020

Lisboa2020
Em curso
Produções

Publicações

Artigo em conferência
  1. Pereira, R. N.. "Valorization of tomato wastes: influence of ohmic heating process on polyphenols extraction time". Trabalho apresentado em 11th World congress on polyphenols applications, Vienna, 2017.
    Publicado
  2. Pereira, R. N.. "Monitoring goat milk quality during pasteurisation and ohmic treatment using UV-VIS-SWNIR spectroscopy". Trabalho apresentado em CIGR In International Symposium of Food and Agricultural Products, 2007.
    Publicado
  3. Pereira, R. N.. "Death kinetics of Escherichia coli in goat milk and Bacillus licheniformis in cloudberry jam treated by ohmic heating". Trabalho apresentado em International Conference of Slovak Society of Chemical Engineering, Tatranské Matliare, 2006.
    Publicado
Artigo em revista
  1. Rui M. Rodrigues; Pedro Ferreira-Santos; Ricardo N. Pereira; Jose A. Teixeira. "Accessing the thermal and electric effects in ß-lactoglobulin denaturation and interaction with phenolic compounds". Food Hydrocolloids (2024): https://doi.org/10.1016/j.foodhyd.2023.109724.
    10.1016/j.foodhyd.2023.109724
  2. Ricardo N. Pereira; Rui Rodrigues; Zita Avelar; Ana Catarina Leite; Rita Leal; Ricardo S. Pereira; António Vicente. "Electrical Fields in the Processing of Protein-Based Foods". Foods (2024): https://doi.org/10.3390/foods13040577.
    10.3390/foods13040577
  3. Sérgio Sousa; Ana P. Carvalho; Carlos A. Pinto; Renata A. Amaral; Jorge A. Saraiva; Ricardo N. Pereira; António A. Vicente; Ana C. Freitas; Ana M. Gomes. "Combining high pressure and electric fields towards Nannochloropsis oculata eicosapentaenoic acid-rich extracts". Applied Microbiology and Biotechnology (2023): https://doi.org/10.1007/s00253-023-12626-w.
    10.1007/s00253-023-12626-w
  4. Sousa, Vítor; Pereira, R. N.; Vicente, A.A.; Dias, Oscar; Geada, Pedro. Autor correspondente: Sousa, Vítor. "Microalgae biomass as an alternative source of biocompounds: New insights and future perspectives of extraction methodologies". Food Research International, 173 113282 (2023): https://www.sciencedirect.com/science/article/pii/S096399692300827X?via%3Dihub.
    Publicado
  5. Bianca Marques; Nunes, Rafaela; Helena Araújo-Rodrigues; Manuela Pintado; Ricardo N. Pereira; Teixeira, José A.; Cristina Rocha (Junior Researcher; CEB; ID: A-8883-2013). Autor correspondente: Cristina Rocha (Junior Researcher; CEB; ID: A-8883-2013). "Solubilization and hydrolysis of porcine coagulated blood protein using sub-critical solvent extraction". Food and Bioprocess Technology (2023):
    Em revisão
  6. Marta C. Coelho; Soudabeh Ghalamara; Débora Campos; Tânia Bragança Ribeiro; Ricardo Pereira; António S. Rodrigues; José A. Teixeira; Manuela Pintado. "Tomato Processing By-Products Valorisation through Ohmic Heating Approach". Foods (2023): https://doi.org/10.3390/foods12040818.
    10.3390/foods12040818
  7. Marta C. Coelho; Soudabeh Ghalamara; Ricardo Pereira; António S. Rodrigues; José A. Teixeira; Manuela E. Pintado. "Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach". Processes (2023): https://doi.org/10.3390/pr11020495.
    10.3390/pr11020495
  8. Gonçalo Carvalho; Ana Catarina Leite; Rita Leal; Ricardo Pereira. "The Role of Emergent Processing Technologies in Beer Production". Beverages (2023): https://doi.org/10.3390/beverages9010007.
    10.3390/beverages9010007
  9. Ricardo Nuno Pereira. "Extraction of biomolecules from Coelastrella sp. LRF1 biomass using Ohmic Heating technology". Innovative Food Science & Emerging Technologies 80 (2022): 103059-103059. http://dx.doi.org/10.1016/j.ifset.2022.103059.
    10.1016/j.ifset.2022.103059
  10. Machado, Luís; Carvalho, Gonçalo; Pereira N. Ricardo. "Effects of processing methods on microalgae cell wall - prospects toward innovative processing and biomass digestibility". Biomass (2022):
  11. Javier Quero; Lina F. Ballesteros; Pedro Ferreira-Santos; Gustavo R. Velderrain-Rodriguez; Cristina M. R. Rocha; Ricardo N. Pereira; José A. Teixeira; et al. "Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients". Antioxidants 11 5 (2022): 828-828. https://doi.org/10.3390/antiox11050828.
    10.3390/antiox11050828
  12. Marta Coelho; Carla Oliveira; Ezequiel R. Coscueta; João Fernandes; Ricardo N. Pereira; José A. Teixeira; António Sebastião Rodrigues; Manuela E. Pintado. "Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts". Foods 11 7 (2022): 1064-1064. https://doi.org/10.3390/foods11071064.
    10.3390/foods11071064
  13. Luís Machado; Gonçalo Carvalho; Ricardo Nuno Pereira. "Effects of Innovative Processing Methods on Microalgae Cell Wall: Prospects towards Digestibility of Protein-Rich Biomass". Biomass (2022): https://www.mdpi.com/2673-8783/2/2/6.
    10.3390/biomass2020006
  14. Sousa, Vítor; Loureiro, Luis; Carvalho, Gonçalo; Pereira N. Ricardo. "Extraction of biomolecules from Coelastrella sp. biomass using high-temperature short time pre-treatment through Ohmic Heating technology". Innovative Food Science and Emerging Technologies (2022):
    Em revisão
  15. "Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties". Food Hydrocolloids 124 (2022): 107276-107276. http://dx.doi.org/10.1016/j.foodhyd.2021.107276.
    10.1016/j.foodhyd.2021.107276
  16. "Exploring the bioactive potential of brewers spent grain ohmic extracts". Innovative Food Science & Emerging Technologies 76 (2022): 102943-102943. http://dx.doi.org/10.1016/j.ifset.2022.102943.
    10.1016/j.ifset.2022.102943
  17. Ricardo Nuno Pereira; Rui M. Rodrigues. "Emergent Proteins-Based Structures—Prospects Towards Sustainable Nutrition and Functionality". Gels (2021): https://www.mdpi.com/2310-2861/7/4/161.
    10.3390/gels7040161
  18. Ricardo N. Pereira; Rui M. Rodrigues; Luís Machado; Sara Ferreira; Joana Costa; Caterina Villa; Mariana P. Barreiros; et al. "Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins". LWT 148 (2021): 111710-111710. https://doi.org/10.1016/j.lwt.2021.111710.
    Em revisão • 10.1016/j.lwt.2021.111710
  19. "Algal proteins: Production strategies and nutritional and functional properties". Bioresource Technology 332 (2021): 125125-125125. http://dx.doi.org/10.1016/j.biortech.2021.125125.
    10.1016/j.biortech.2021.125125
  20. Marta Coelho; Sara Silva; Eduardo Costa; Ricardo N. Pereira; António Sebastião Rodrigues; José António Teixeira; Manuela Pintado. "Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties". Molecules 26 13 (2021): 3838-3838. https://doi.org/10.3390/molecules26133838.
    10.3390/molecules26133838
  21. Fernando Pagels; Ricardo N. Pereira; António A. Vicente; A. Catarina Guedes. "Extraction of Pigments from Microalgae and Cyanobacteria—A Review on Current Methodologies". Applied Sciences 11 11 (2021): 5187-5187. https://doi.org/10.3390/app11115187.
    10.3390/app11115187
  22. Fernando Pagels; Ricardo N. Pereira; Helena M. Amaro; Vítor Vasconcelos; A. Catarina Guedes; António A. Vicente. "Continuous pressurized extraction versus electric fields-assisted extraction of cyanobacterial pigments". Journal of Biotechnology 334 (2021): 35-42. https://doi.org/10.1016/j.jbiotec.2021.05.004.
    10.1016/j.jbiotec.2021.05.004
  23. Pino-Hernández, Enrique; Pereira, Ricardo N.; Ballesteros, Lina F.; Vicente, António A.; Abrunhosa, Luís; Teixeira, José A.. "Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts". Food and Bioprocess Technology (2021): http://dx.doi.org/10.1007/s11947-021-02612-3.
    10.1007/s11947-021-02612-3
  24. Pereira, R. N.. "Effects of Moderate Electric Fields on the Post-Harvest Preservation of Chestnuts (Pino-Hernández, Enrique; Pereira, Ricardo N.; Ballesteros, Lina F.; Vicente, Antonio A.; Abrunhosa, Luís; Teixeira, José)". Food and Bioprocess Technology (2021):
    Aceite para publicação
  25. Coelho, M.C.; Pereira, R.N.; Rodrigues, A.S.; Teixeira, J.A.; Pintado, M.E.. "The use of emergent technologies to extract added value compounds from grape by-products". Trends in Food Science & Technology 106 (2020): 182-197. http://dx.doi.org/10.1016/j.tifs.2020.09.028.
    10.1016/j.tifs.2020.09.028
  26. Pereira, Ricardo N.; Coelho, Marta I.; Genisheva, Zlatina; Fernandes, Jean Michel; Vicente, António A.; Pintado, Manuela E.; Teixeira, e José A.. "Using Ohmic Heating effect on grape skins as a pretreatment for anthocyanins extraction". Food and Bioproducts Processing 124 (2020): 320-328. http://dx.doi.org/10.1016/j.fbp.2020.09.009.
    10.1016/j.fbp.2020.09.009
  27. Rui M. Rodrigues; Philippe E. Ramos; M.F. Cerqueira; José A. Teixeira; António A. Vicente; Lorenzo M. Pastrana; Ricardo N. Pereira; Miguel A. Cerqueira. "Electrosprayed whey protein-based nanocapsules for ß-carotene encapsulation". Food Chemistry 314 (2020): 126157-126157. https://doi.org/10.1016/j.foodchem.2019.126157.
    10.1016/j.foodchem.2019.126157
  28. Rodrigues, R.M.; Avelar, Z.; Vicente, A.A.; Petersen, S.B.; Pereira, R.N.. "Influence of moderate electric fields in ß-lactoglobulin thermal unfolding and interactions". Food Chemistry 304 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85071645284&partnerID=MN8TOARS.
    10.1016/j.foodchem.2019.125442
  29. Rodrigues, R.M.; Fasolin, L.H.; Avelar, Z.; Petersen, S.B.; Vicente, A.A.; Pereira, R.N.. "Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties". Food Hydrocolloids 101 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85075022462&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2019.105505
  30. Tinoco, A.; Rodrigues, R.M.; Machado, R.; Pereira, R.N.; Cavaco-Paulo, A.; Ribeiro, A.. "Ohmic heating as an innovative approach for the production of keratin films". International Journal of Biological Macromolecules 150 (2020): 671-680. http://www.scopus.com/inward/record.url?eid=2-s2.0-85079526353&partnerID=MN8TOARS.
    10.1016/j.ijbiomac.2020.02.122
  31. Jesus, M.S.; Ballesteros, L.F.; Pereira, R.N.; Genisheva, Z.; Carvalho, A.C.; Pereira-Wilson, C.; Teixeira, J.A.; Domingues, L.. "Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity". Food Chemistry 316 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85079327722&partnerID=MN8TOARS.
    10.1016/j.foodchem.2020.126298
  32. Rodrigues, R.M.; Claro, B.; Bastos, M.; Pereira, R.N.; Vicente, A.A.; Petersen, S.B.. "Multi-step thermally induced transitions of ß-lactoglobulin – An in situ spectroscopy approach". International Dairy Journal 100 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85072811597&partnerID=MN8TOARS.
    10.1016/j.idairyj.2019.104562
  33. Ricardo N. Pereira; Joana Costa; Rui M. Rodrigues; Caterina Villa; Luís Machado; Isabel Mafra; António Vicente; et al. "Effects of ohmic heating on the immunoreactivity of ß-lactoglobulin – a relationship towards structural aspects". Food & Function (2020): https://doi.org/10.1039/C9FO02834J.
    10.1039/C9FO02834J
  34. Pereira, R. N.. "Engineering protein scaffolds by thermo-electric processing and Ca2+ induced gelation". Biomacromolecules (2020):
    Submetido
  35. Meirielly S. Jesus; Zlatina Genisheva; Aloia Romaní; Ricardo N. Pereira; José A. Teixeira; Lucília Domingues. "Bioactive compounds recovery optimization from vine pruning residues using conventional heating and microwave-assisted extraction methods". Industrial Crops and Products 132 (2019): 99-110. https://doi.org/10.1016/j.indcrop.2019.01.070.
    10.1016/j.indcrop.2019.01.070
  36. Pedro Ferreira-Santos; Zlatina Genisheva; Ricardo N. Pereira; José A. Teixeira; Cristina M. R. Rocha. "Moderate Electric Fields as a Potential Tool for Sustainable Recovery of Phenolic Compounds from Pinus pinaster Bark". ACS Sustainable Chemistry & Engineering (2019): https://doi.org/10.1021/acssuschemeng.9b00780.
    10.1021/acssuschemeng.9b00780
  37. Thais Caldas Paiva Moreira; Ricardo N. Pereira; António A. Vicente; Rosiane Lopes da Cunha. "Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation". Food Research International (2019): https://doi.org/10.1016/j.foodres.2018.08.087.
    10.1016/j.foodres.2018.08.087
  38. Bourbon, A.I.; Pereira, R.N.; Pastrana, L.M.; Vicente, A.A.; Cerqueira, M.A.. "Protein-based nanostructures for food applications". Gels 5 1 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85068373741&partnerID=MN8TOARS.
    10.3390/gels5010009
  39. Rodrigues, R.M.; Vicente, A.A.; Petersen, S.B.; Pereira, R.N.. "Electric field effects on ß-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality". Innovative Food Science and Emerging Technologies 52 (2019): 1-7. http://www.scopus.com/inward/record.url?eid=2-s2.0-85058402398&partnerID=MN8TOARS.
    10.1016/j.ifset.2018.11.010
  40. Coelho, M.; Pereira, R.; Rodrigues, A.S.; Teixeira, J.A.; Pintado, M.E.. "Extraction of tomato by-products’ bioactive compounds using ohmic technology". Food and Bioproducts Processing 117 (2019): 329-339. http://www.scopus.com/inward/record.url?eid=2-s2.0-85070883704&partnerID=MN8TOARS.
    10.1016/j.fbp.2019.08.005
  41. Fasolin, L.H.; Pereira, R.N.; Pinheiro, A.C.; Martins, J.T.; Andrade, C.C.P.; Ramos, O.L.; Vicente, A.A.. "Emergent food proteins – Towards sustainability, health and innovation". Food Research International 125 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85070367482&partnerID=MN8TOARS.
    10.1016/j.foodres.2019.108586
  42. Ricardo N. Pereira; Rui M. Rodrigues; Óscar L. Ramos; Ana C. Pinheiro; Joana T. Martins; José A. Teixeira; António A. Vicente. "Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins". Journal of Agricultural and Food Chemistry (2018): https://doi.org/10.1021/acs.jafc.8b03689.
    10.1021/acs.jafc.8b03689
  43. de Figueiredo Furtado, G.; Pereira, R.N.C.; Vicente, A.A.; Cunha, R.L.. "Cold gel-like emulsions of lactoferrin subjected to ohmic heating". Food Research International 103 (2018): 371-379. http://www.scopus.com/inward/record.url?eid=2-s2.0-85032667901&partnerID=MN8TOARS.
    10.1016/j.foodres.2017.10.061
  44. Ribeiro, L.O.; Pereira, R.N.C.; Tonon, R.V.; Cabral, L.M.C.; Santiago, M.C.P.A.; Vicente, A.A.; Teixeira, J.A.C.; Matta, V.M.; Freitas, S.P.. "Antioxidant Compounds Recovery from Juçara Residue by Thermal Assisted Extraction". Plant Foods for Human Nutrition 73 1 (2018): 68-73. http://www.scopus.com/inward/record.url?eid=2-s2.0-85041820247&partnerID=MN8TOARS.
    10.1007/s11130-017-0651-0
  45. Geada, P.; Rodrigues, R.; Loureiro, L.; Pereira, R.; Fernandes, B.; Teixeira, J.A.; Vasconcelos, V.; Vicente, A.A.. "Electrotechnologies applied to microalgal biotechnology – Applications, techniques and future trends". Renewable and Sustainable Energy Reviews 94 (2018): 656-668. http://www.scopus.com/inward/record.url?eid=2-s2.0-85049536518&partnerID=MN8TOARS.
    10.1016/j.rser.2018.06.059
  46. Pereira, R.N.; Teixeira, J.A.; Vicente, A.A.; Cappato, L.P.; da Silva Ferreira, M.V.; da Silva Rocha, R.; da Cruz, A.G.. "Ohmic heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure". Current Opinion in Food Science 22 (2018): 95-101. http://www.scopus.com/inward/record.url?eid=2-s2.0-85042878965&partnerID=MN8TOARS.
    10.1016/j.cofs.2018.01.014
  47. Rocha, C.M.R.; Genisheva, Z.; Ferreira-Santos, P.; Rodrigues, R.; Vicente, A.A.; Teixeira, J.A.; Pereira, R.N.. "Electric field-based technologies for valorization of bioresources". Bioresource Technology 254 (2018): 325-339. http://www.scopus.com/inward/record.url?eid=2-s2.0-85041121160&partnerID=MN8TOARS.
    10.1016/j.biortech.2018.01.068
  48. Pereira, R.N.; Rodrigues, R.M.; Altinok, E.; Ramos, Ó.L.; Xavier Malcata, F.; Maresca, P.; Ferrari, G.; Teixeira, J.A.; Vicente, A.A.. "Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields". Food Research International 99 (2017): 435-443. http://www.scopus.com/inward/record.url?eid=2-s2.0-85020116541&partnerID=MN8TOARS.
    10.1016/j.foodres.2017.05.023
  49. Ramos, O.L.; Pereira, R.N.; Martins, A.; Rodrigues, R.; Fuciños, C.; Teixeira, J.A.; Pastrana, L.; Malcata, F.X.; Vicente, A.A.. "Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food". Critical Reviews in Food Science and Nutrition 57 7 (2017): 1377-1393. http://www.scopus.com/inward/record.url?eid=2-s2.0-85013472953&partnerID=MN8TOARS.
    10.1080/10408398.2014.993749
  50. Geada, P.; Pereira, R.N.; Vasconcelos, V.; Vicente, A.A.; Fernandes, B.D.. "Assessment of synergistic interactions between environmental factors on Microcystis aeruginosa growth and microcystin production". Algal Research 27 (2017): 235-243. http://www.scopus.com/inward/record.url?eid=2-s2.0-85029528764&partnerID=MN8TOARS.
    10.1016/j.algal.2017.09.006
  51. Coelho, C.C.S.; Cerqueira, M.A.; Pereira, R.N.; Pastrana, L.M.; Freitas-Silva, O.; Vicente, A.A.; Cabral, L.M.C.; Teixeira, J.A.. "Effect of moderate electric fields in the properties of starch and chitosan films reinforced with microcrystalline cellulose". Carbohydrate Polymers 174 (2017): 1181-1191. http://www.scopus.com/inward/record.url?eid=2-s2.0-85025612222&partnerID=MN8TOARS.
    10.1016/j.carbpol.2017.07.007
  52. Pereira, R.N.; Rodrigues, R.M.; Ramos, Ó.L.; Xavier Malcata, F.; Teixeira, J.A.; Vicente, A.A.. "Production of Whey Protein-Based Aggregates Under Ohmic Heating". Food and Bioprocess Technology 9 4 (2016): 576-587. http://www.scopus.com/inward/record.url?eid=2-s2.0-84959518801&partnerID=MN8TOARS.
    10.1007/s11947-015-1651-4
  53. Madalena, D.A.; Ramos, T.L.; Pereira, R.N.; Bourbon, A.I.; Pinheiro, A.C.; Malcata, F.X.; Teixeira, J.A.; Vicente, A.A.. "In vitro digestion and stability assessment of ß-lactoglobulin/riboflavin nanostructures". Food Hydrocolloids 58 (2016): 89-97. http://www.scopus.com/inward/record.url?eid=2-s2.0-84959387377&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2016.02.015
  54. Monteiro, A.A.; Monteiro, M.R.; Pereira, R.N.; Diniz, R.; Costa, A.R.; Malcata, F.X.; Teixeira, J.A.; et al. "Design of bio-based supramolecular structures through self-assembly of a-lactalbumin and lysozyme". Food Hydrocolloids 58 (2016): 60-74. http://www.scopus.com/inward/record.url?eid=2-s2.0-84959082651&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2016.02.009
  55. Pereira, R.N.; Rodrigues, R.M.; Genisheva, Z.; Oliveira, H.; de Freitas, V.; Teixeira, J.A.; Vicente, A.A.. "Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato". LWT - Food Science and Technology 74 (2016): 493-503. http://www.scopus.com/inward/record.url?eid=2-s2.0-84991310068&partnerID=MN8TOARS.
    10.1016/j.lwt.2016.07.074
  56. Cunha, M.; Berthet, M.-A.; Pereira, R.; Covas, J.A.; Vicente, A.A.; Hilliou, L.. "Development of polyhydroxyalkanoate/beer spent grain fibers composites for film blowing applications". Polymer Composites 36 10 (2015): 1859-1865. http://www.scopus.com/inward/record.url?eid=2-s2.0-84942374189&partnerID=MN8TOARS.
    10.1002/pc.23093
  57. Bourbon, A.I.; Pinheiro, A.C.; Carneiro-da-Cunha, M.G.; Pereira, R.N.; Cerqueira, M.A.; Vicente, A.A.. "Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect". Food Hydrocolloids 48 (2015): 292-300. http://www.scopus.com/inward/record.url?eid=2-s2.0-84925409161&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2015.02.026
  58. Pataro, G.; Barca, G.M.J.; Pereira, R.N.; Vicente, A.A.; Teixeira, J.A.; Ferrari, G.. "Quantification of metal release from stainless steel electrodes during conventional and pulsed ohmic heating". Innovative Food Science and Emerging Technologies 21 (2014): 66-73. http://www.scopus.com/inward/record.url?eid=2-s2.0-84897052859&partnerID=MN8TOARS.
    10.1016/j.ifset.2013.11.009
  59. Rodrigues, R.M.; Martins, A.J.; Ramos, O.L.; Malcata, F.X.; Teixeira, J.A.; Vicente, A.A.; Pereira, R.N.. "Influence of moderate electric fields on gelation of whey protein isolate". Food Hydrocolloids (2014): http://www.scopus.com/inward/record.url?eid=2-s2.0-84908273603&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2014.06.002
  60. Ramos, O.L.; Pereira, R.N.; Rodrigues, R.; Teixeira, J.A.; Vicente, A.A.; Xavier Malcata, F.. "Physical effects upon whey protein aggregation for nano-coating production". Food Research International 66 (2014): 344-355. http://www.scopus.com/inward/record.url?eid=2-s2.0-84908272493&partnerID=MN8TOARS.
    10.1016/j.foodres.2014.09.036
  61. Ramos, Ó.L.; Reinas, I.; Silva, S.I.; Fernandes, J.C.; Cerqueira, M.A.; Pereira, R.N.; Vicente, A.A.; et al. "Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom". Food Hydrocolloids 30 1 (2013): 110-122. http://www.scopus.com/inward/record.url?eid=2-s2.0-84861987357&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2012.05.001
  62. Pereira, R.N.; Teixeira, J.A.; Vicente, A.A.. "Exploring the denaturation of whey proteins upon application of moderate electric fields: A kinetic and thermodynamic study". Journal of Agricultural and Food Chemistry 59 21 (2011): 11589-11597. http://www.scopus.com/inward/record.url?eid=2-s2.0-80455134828&partnerID=MN8TOARS.
    10.1021/jf201727s
  63. Machado, L.F.; Pereira, R.N.; Martins, R.C.; Teixeira, J.A.; Vicente, A.A.. "Moderate electric fields can inactivate Escherichia coli at room temperature". Journal of Food Engineering 96 4 (2010): 520-527. http://www.scopus.com/inward/record.url?eid=2-s2.0-70350569284&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2009.08.035
  64. Pereira, R.N.; Souza, B.W.S.; Cerqueira, M.A.; Teixeira, J.A.; Vicente, A.A.. "Effects of electric fields on protein unfolding and aggregation: Influence on edible films formation". Biomacromolecules 11 11 (2010): 2912-2918. http://www.scopus.com/inward/record.url?eid=2-s2.0-78349306447&partnerID=MN8TOARS.
    10.1021/bm100681a
  65. Pereira, R.N.; Vicente, A.A.. "Environmental impact of novel thermal and non-thermal technologies in food processing". Food Research International 43 7 (2010): 1936-1943. http://www.scopus.com/inward/record.url?eid=2-s2.0-77956437153&partnerID=MN8TOARS.
    10.1016/j.foodres.2009.09.013
  66. Pereira, R.N.; Galindo, F.G.; Vicente, A.A.; Dejmek, P.. "Effects of pulsed electric field on the viscoelastic properties of potato tissue". Food Biophysics 4 3 (2009): 229-239. http://www.scopus.com/inward/record.url?eid=2-s2.0-70350043893&partnerID=MN8TOARS.
    10.1007/s11483-009-9120-0
  67. Reis, N.; Pereira, R.N.; Vicente, A.A.; Teixeira, J.A.. "Enhanced gas-liquid mass transfer of an oscillatory constricted-tubular reactor". Industrial and Engineering Chemistry Research 47 19 (2008): 7190-7201. http://www.scopus.com/inward/record.url?eid=2-s2.0-54249107642&partnerID=MN8TOARS.
    10.1021/ie8001588
  68. Pereira, R.N.; Martins, R.C.; Vicente, A.A.. "Goat milk free fatty acid characterization during conventional and ohmic heating pasteurization". Journal of Dairy Science 91 8 (2008): 2925-2937. http://www.scopus.com/inward/record.url?eid=2-s2.0-49749132827&partnerID=MN8TOARS.
    10.3168/jds.2007-0873
Artigo em revista (magazine)
  1. Pereira, R. N.. "Processos Emergentes e Inovadores na Indústria Alimentar e os seus Impactos Ambientais", Indústria e Ambiente nº99, 2016
  2. Pereira, R. N.. "Aquecimento Óhmico: uma ferramenta ao serviço da biotecnologia", Biotecnologia - Sociedade Portuguesa de Biotecnologia, 2015
  3. Pereira, R. N.. "Caracterização do perfil de ácidos gordos livres durante a pasteurização convencional e óhmica.", Leite I + D + T, Associação Nacional dos Industriais de Lacticínios (ANIL), 2007
  4. Pereira, R. N.. "Monitorização da qualidade do leite de cabra durante a pasteurização e processamento óhmico usando sensores de fibra óptica.", Leite I + D + T, Associação Nacional dos Industriais de Lacticínios (ANIL), 2007
Capítulo de livro
  1. Ricardo N. Pereira; Rui M. Rodrigues; Daniel A. Madalena; António Vicente. "Tackling food allergens¿The role of food processing on proteins¿ allergenicity". Elsevier, 2023.
    10.1016/bs.afnr.2023.04.001
  2. Pereira, Ricardo N.; Avelar, Zita; Pereira, Sara G.; Rocha, Cristina M.R.; Teixeira, José A.. "Pulsed electric fields for the extraction of proteins and carbohydrates from marine resources". In Innovative and Emerging Technologies in the Bio-marine Food Sector, 173-195. Elsevier, 2022.
    10.1016/b978-0-12-820096-4.00003-1
  3. Avelar, Zita; Rodrigues, Rui M.; Pereira, Ricardo N.; Vicente, António A.. "Future food proteins—Trends and perspectives". In Future Foods, 267-285. Elsevier, 2022.
    10.1016/b978-0-323-91001-9.00007-4
  4. Rodrigues, Rui M.; Genisheva, Zlatina; Ferreira-Santos, Pedro; Rocha, Cristina M.R.; Pereira N. Ricardo; António Vicente. Autor correspondente: Pereira N. Ricardo. "Electro based technologies for the extraction of phenolic compounds". In Technologies to recover polyphenols from AgroFood by-products and wastes: Applications in different fields, editado por Maria Manuela Estevez Pintado; Jorge Manuel Alexandre Saraiva; Elisabete Alexandre. Elsevier, 2022.
    Publicado
  5. Rodrigues, Rui M.; Vicente, António A.; Teixeira, António J.; Pereira, Ricardo N.. "Ohmic Heating—An Emergent Technology in Innovative Food Processing". In Sustainable Production Technology in Food, 107-123. Elsevier, 2021.
    10.1016/b978-0-12-821233-2.00010-1
  6. Fasolin, Luiz H.; Rodrigues, Rui M.; Pereira, Ricardo N.. "Effects of electric fields and electromagnetic wave on food structure and functionality". In Food Structure and Functionality, 95-113. Elsevier, 2021.
    10.1016/b978-0-12-821453-4.00009-0
  7. Pereira, R.N.; Vicente, A.A.; Teixeira, J.A.. "Chapter 17: Food Structure Development/Production Through Flexible Processes: The Use of Electric Fields to Enable Food Manufacturing". 422-438. 2020.
    10.1039/9781788016155-00422
  8. Pereira, R.N.; Ramos, O.L.. "Nanohydrogels production". 15-29. 2019.
  9. Rodrigues, Rui M.; Genisheva, Zlatina; Rocha, Cristina M.R.; Teixeira, José A.; Vicente, António A.; Pereira, Ricardo N.. "Ohmic heating for preservation, transformation, and extraction". In Green Food Processing Techniques, editado por Farid Chemat; Eugene Vorobiev, 159-191. Elsevier, 2019.
    https://doi.org/10.1016/B978-0-12-815353-6.00006-9
  10. Madalena, Daniel A.; Pereira, Ricardo N.; Vicente, António A.; Ramos, Óscar L.. "New Insights on Bio-Based Micro- and Nanosystems in Food". In Encyclopedia of Food Chemistry, 708-714. Elsevier, 2019.
    10.1016/b978-0-08-100596-5.21859-3
  11. Ramos, Oscar L.; Pereira, Ricardo N.; Simões, Lívia S.; Madalena, Daniel A.; Rodrigues, Rui M.; Teixeira, José A.; Vicente, António A.. "Nanostructures of whey proteins for encapsulation of food ingredients". In Biopolymer Nanostructures for Food Encapsulation Purposes, 69-100. Elsevier, 2019.
    10.1016/b978-0-12-815663-6.00003-3
  12. Ramos, Óscar L.; Pereira, Ricardo N.; Cerqueira, Miguel A.; Martins, Joana R.; Teixeira, José A.; Malcata, F. Xavier; Vicente, António A.. "Bio-Based Nanocomposites for Food Packaging and Their Effect in Food Quality and Safety". In Food Packaging and Preservation, 271-306. Elsevier, 2018.
    10.1016/b978-0-12-811516-9.00008-7
  13. Ramos, Ó.L.S.; Pereira, R.N.C.; Martins, J.T.; Malcata, F.X.. "Edible packaging for dairy products". 383-412. 2017.
  14. Ramos, O.L.; Pereira, R.N.; Rodrigues, R.M.; Teixeira, J.A.; Vicente, A.A.; Malcata, F.X.. "Whey and Whey Powders: Production and Uses". 498-505. 2015.
  15. Vicente, A.A.; Pereira, R.N.; Penna, T.C.V.; Knirsch, M.. "Electricity effects on microorganisms and enzymes". 93-104. 2014.
  16. Vicente, A.A.; De Castro, I.; Teixeira, J.A.; Pereira, R.N.; Teixeira, J. A.. "Ohmic heating for food processing". editado por Sun, Da-Wen, 459-499. CRC Press, 2012.
    Publicado
  17. Pereira, R. N.. "Ohmic Heating for Food Processing". Taylor \& Francis, 2012.
  18. Pereira, R.N.; Vicente, A.A.. "Novel technologies for milk processing". editado por Jane Sélia dos Reis Coimbra; José A. Teixeira, 155-174. 2009.
Livro
  1. Ramos, O.L.; Pereira, R.N.; Cerqueira, M.A.; Teixeira, J.A.; Vicente, A.A.. Advances in processing technologies for bio-based nanosystems in food. 2019.
    10.1201/9781315177328
  2. Cerqueira, M.Â.P.R.; Pereira, R.N.C.; Ramos, Ó.L.S.; Teixeira, J.A.C.; Vicente, A.A.. Edible food packaging: Materials and processing technologies. 2017.
    10.1201/b19468
Poster em conferência
  1. Leite, Ana Catarina; Loureiro, Luis; Miguel Azevedo; Beatriz Silva; Pereira N. Ricardo; António Vicente; Rodrigues, Rui M.. "Functional and physicochemical characterization of emerging plant-based proteins". Trabalho apresentado em IX International Conference on Food Proteins and Colloids, 2023.
  2. Loureiro, Luis; Leite, Ana Catarina; Miguel Azevedo; Beatriz Silva; Pereira N. Ricardo; António Vicente; Rodrigues, Rui M.. "Improvement of the functional properties of pea and faba proteins for pastry applications". Trabalho apresentado em IX International Conference on Food Proteins and Colloids, 2023.
  3. Rodrigues, Rui M.; Miguel Azevedo; Beatriz Silva; Leite, Ana Catarina; Loureiro, Luis; Pereira N. Ricardo; António Vicente. Autor correspondente: Rodrigues, Rui M.. "PROVEGG4PASTRY Development of innovative bakery preparations using vegetable protein sources to replace animal proteins in industrial bakery applications". Trabalho apresentado em Dare2CHange, 2023.
  4. Barreiros, Mariana; Maciel, Filipe; Pereira N. Ricardo. Autor correspondente: Pereira N. Ricardo. "Electric fields to support microalgae growth with a differentiated biochemical composition". Trabalho apresentado em International Congress on Engineering and Food (ICEF14), 2023.
  5. Sousa, Vítor; Loureiro, Luis; Pereira N. Ricardo. "Extraction bioactive molecules from Coelastrella sp. LFR1 biomass using ohmic heating". Trabalho apresentado em XVI Encontro de Química dos Alimentos, 2022.
  6. Leal, Rita; Avelar, Zita; Rodrigues, Rui M.; Pereira N. Ricardo. "Production of fibrillar protein aggregates under the effects of electrical fields". Trabalho apresentado em XVI Encontro de Química dos Alimentos, 2022.
  7. Leite, Ana Catarina; Pereira N. Ricardo; António Vicente; Rodrigues, Rui M.. "Assessment of vegetable-based alternatives for pastry application: commercial formulations vs pea protein isolate". Trabalho apresentado em III Chemical & Biological Engineering Doctoral Symposium, 2022.
  8. Leal, Rita; Rodrigues, Rui M.; Pereira N. Ricardo. "Development of ß-lactoglobulin fibrillar-structures under ohmic heating technology". Trabalho apresentado em Conference of Food Engineering, 2022.
  9. Pereira, R. N.. Autor correspondente: Pereira, R. N.. "Tunning pectinase activity under electric field effects towards enhanced clarification of “Vinho Verde” wine". Trabalho apresentado em Bioiberoamerica 2022, 2022.
  10. Madureira, Leandro; Avelar, Zita; Conde, Tiago A.; Couto, Daniela; Domingues, Maria Rosário; Domingues, Pedro; Pereira, R. N.; Rocha, Cristina M.R.; Teixeira, José A.. "Production of Lipid Rich-extracts from Chorella vulgaris using ohmic heating". Trabalho apresentado em 3rd Ibero-American Congress on Biotechnology, 2022.
  11. Pereira, Sara G.; Gomes-Dias, Joana S.; Pereira, R. N.; Teixeira, José A.; Rocha, Cristina M.R.. "Combination of electric fields and subcritical water conditions for sustainable hydrocolloid recovery from red seaweeds". Trabalho apresentado em ChemBioGels 2021: Advances in hydrogels for biomedical applications, 2021.
  12. Nunes, Rafaela; Pereira, R. N.; Bianca Marques; Teixeira, José A.; Rocha, Cristina M.R.. "International Conference on Biotechnology for Sustainable Agriculture, Environment and Health (BSAEH-2021)". Trabalho apresentado em Sub-critical water hydrolysis of porcine coagulated blood: Effect of temperature, solvent and time of reaction on protein extraction, 2021.
  13. Pereira, R. N.. "Extraction of bioactive compounds from vine pruning residues by using ohmic heating and conventional heating techniques". Trabalho apresentado em 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, Spain Seville, 2019.
  14. Pereira, R. N.. "Effects of hydrothermal and high-pressure processing on structural and physicochemical properties of starches from chestnuts". Trabalho apresentado em DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems, Porto Portugal, 2019.
  15. Pereira, R. N.. "Modelling whey protein gelation under ohmic heating - effects of electric field strength, frequency and heating kinetics.". Trabalho apresentado em The 20th Gums & Stabilisers for the Food Industry Conference. San Sebastian, Spain, June 11th-14th, 2019., 2019.
  16. Pereira, R. N.. "Electrosprayed whey protein Isolate-based nanocapsules for bioactive compounds encapsulation". Trabalho apresentado em UFoST 2018 - World Congress of Food Science and Technology, Mumbai, India, 2018.
  17. Pereira, R. N.. "Electric fields effects on carotenoids from tomato by-products". Trabalho apresentado em Microbiotec'17 - Congress of Microbiology and Biotechnology, Porto Portugal, 2017.
  18. Santos, Pedro; Rocha, C.M.R.; Ana C. Pinheiro; Ricardo N. Pereira; Genisheva, Zlatina Asenova; José A. Teixeira. "Antioxidant activity of Pinus pinaster bark: comparison between conventional and ohmic heating extraction". Trabalho apresentado em 31st EFFoST International Conference, 2017.
  19. Pereira, R. N.. "Structural characterization of heat-induced -lactoglobulin nanohydrogels under the effects of selected physical conditions.". Trabalho apresentado em The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid multifunctionality., Berlim, Germany, 2017.
  20. Pereira, R. N.. "Unravelling the effects of electric fields on thermal aggregation and gelation of whey proteins.". Trabalho apresentado em The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid multifunctionality., Berlin, Germany, 2017.
  21. Pereira, R. N.. "Determination of thermally-induced conformational slides in ß-lactoglobulin prior to irreversible thermal denaturation". Trabalho apresentado em IFT 2017 Annual Meeting and Food Expo, Las Vegas, USA, 2017.
  22. Pereira, R. N.. "Valorization of tomato by-products: influence of ohmic heating process on polyphenols extraction.". Trabalho apresentado em 11th World Congress on Polyphenols Applications, Vienna, Austria, 2017.
  23. Pereira, R. N.. "Characterization of micro and nanostructures from lactoglobulin formed upon heat treatment and under selected environmental conditions.". Trabalho apresentado em IFT Annual Meeting and Expo, Chicago, USA, 2016.
  24. Pereira, R. N.. "Enhancing extraction of food-grade pigments from the microalgae Chlorella vulgaris through application of Ohmic Heating.". Trabalho apresentado em IFT Annual Meeting and Expo, Chicago, USA, 2016.
  25. Sibanda, Mthokozisi; Leuteritz, Andreas; Brünig, Harald; Focke, Walter. "Development of beta-lactoglobulin nanostructures for encapsulation and controlled release of nutraceuticals". Trabalho apresentado em ESBP2015 - 8th European Symposium on Biopolymers, Rome, Italy, 2015.
    10.1063/1.5084839
  26. Pereira, R. N.. "Moderate Electric Fields a processing biotechnological tool.". Trabalho apresentado em 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies, Portoroz, Slovenia, 2015.
  27. Pereira, R. N.. "Influence of Moderate Electric Fields (MEF) on blanching and extraction of bioactive compounds of pigmented potatoes (Solanum tuberosum L.)". Trabalho apresentado em Electroporation-based Technologies for Biorefinery Workshop , Compiègne, France, 2015.
  28. Pereira, R. N.. "Nanoencapsulation of quercetin into bio-based nanostructures obtained from assembling of a-lactalbumin and lysozyme". Trabalho apresentado em 1st Congress on Food Structure Design, Porto, Portugal, 2014.
  29. Pereira, R. N.. "Design of nanostructures, obtained from assembling of a-lactalbumin and lysozyme upon heat treatment and selective environmental conditions". Trabalho apresentado em 1st Congress on Food Structure Design, Porto, Portugal, 2014.
  30. Pereira, R. N.; Ramos, O.; Rodrigues, R.; Teixeira, J.A.; Vicente, A.A.. "Structural characterization pf heat-induced whey protein hydrogels produced under the effects of moderate electric fields". Trabalho apresentado em IFT Annual Meeting and Food Expo, 2013.
  31. Pereira, R. N.. "Characterization of beta-lactoglobulin nano-hydrogels formed by heat treatment under selective ph range conditions.". Trabalho apresentado em IFT 2013 Annual Meeting & Food Expo - Program & Exhibit Directory, Illinois, USA, 2013.
  32. Pereira, R. N.. "Effects of moderate electric fields (MEF) on denaturation of whey proteins solutions". Trabalho apresentado em 3rd Scientific Meeting of the Institute for Biotechnology and Bioengineering, Lisboa Portugal, 2012.
  33. Pereira, R. N.; Souza, B.W.; Cerqueira, M.A.; Teixeira, J.A.; Vicente, A.A.. "Effects of moderate electric fields on aggregation of whey protein solutions and properties of edible films made thereof". Trabalho apresentado em IFT Annual Meeting and Food Expo, 2010.
  34. Pereira, R. N.. "Denaturation of whey proteins of milk during ohmic heating". Trabalho apresentado em IFT 2009 Annual Meeting and Food Expo Technical Program, Anaheim CA, USA, 2009.
  35. Pereira, R. N.. "The effects of electrical currents on foods and other biological systems". Trabalho apresentado em 1st Meeting of the Institute for Biotechnology and Bioengineering, Faro, Portugal, 2009.
  36. Pereira, R. N.. "Effects of pulsed electrical fields on the texture of potato tissue". Trabalho apresentado em IFT 2008 Annual Meeting and Food Expo, New Orleans, USA, 2008.
  37. Pereira, R. N.. "Refrigerated-moderate electric fields promotes E. coli death at ambient temperatures". Trabalho apresentado em IFT 2007 Annual Meeting and Food Expo, Chicago, USA, 2007.
  38. Pereira, R. N.. "Goat milk free fatty acids characterization during pasteurization and ohmic heating by solid-phase microextraction-gas chromatography". Trabalho apresentado em IFT 2007 Annual Meeting and Food Expo, Chicago, USA, 2007.
  39. Pereira, R. N.. "Effects of moderate electric fields on the chemical composition and microbial death kinetics of Escherichia coli and Bacillus licheniformis during pasteurization of some foodstuffs". Trabalho apresentado em 2006 IFT Annual Meeting, Florida, USA, 2006.
Resumo em conferência
  1. Fabiana Marques; Francisco Pereira; Luís Machado; António Augusto Martins de Oliveira Soares Vicente; Joana T. Martins; Ricardo N. Pereira; José A. Teixeira; Geada, Pedro. "Are retail by-products suitable for microalgae growth?". Trabalho apresentado em European Congress of Marine Biotechnology, Málaga, 2023.
    Publicado
  2. Leal, Rita; Avelar, Zita; Rodrigues, Rui M.; Pereira N. Ricardo. Autor correspondente: Pereira N. Ricardo. "Protein aggregation under electric fields ¿ from fibril formation to immunoreactivity". Trabalho apresentado em Conference of Food Engineering, Raleigh, North Carolina, 2022.
  3. Machado, Luís; Carvalho, Gonçalo; Rodrigues, Rui M.; Teixeira, José A.; António Vicente; Pereira N. Ricardo. "Conformational dynamics of soy protein isolate under Ohmic Heating". Trabalho apresentado em Ibero-American Congress on Biotechnology (07-04-2022), Braga, 2022.
    Aceite para publicação
  4. Sousa, Vítor; Loureiro, Luis; Carvalho, Gonçalo; Pereira N. Ricardo. "Improving the extraction of biomolecules from Coelastrella sp biomass using Ohmic Heating". Trabalho apresentado em Ibero-American Congress on Biotechnology (07-04-2022), Braga, 2022.
    Aceite para publicação
  5. Bianca Marques; Nunes, Rafaela; Teixeira, José A.; Pereira N. Ricardo; Rocha, Cristina M. R.. Autor correspondente: Bianca Marques. "Sub-critical water hydrolysis of porcine coagulated blood: Effect of temperature, solvent and time of reaction on protein extraction". Trabalho apresentado em BSAEH-2021 ¿ International Conference on Biotechnology for Sustainable Agriculture, Environment and Health, Jaipur, 2021.
    Publicado
  6. Pereira, Sara G.; Gomes-Dias, Joana S.; Pereira N. Ricardo; Teixeira, José A.; Rocha, Cristina M. R.. "Hydrocolloid extraction from red seaweeds using autohydrolysis". Trabalho apresentado em AlgalBBB 2021 - The International Conference on Algal Biomass, Biofuels and Bioproducts, on-line, 2021.
    Publicado
  7. Gomes-Dias, Joana S.; Teixeira-Guedes, Catarina; Pereira N. Ricardo; Teixeira, José A.; Rocha, Cristina M. R.. Autor correspondente: Gomes-Dias, Joana S.. "Use of moderate electric fields for the extraction of bioactive and texturizing food ingredients from macroalgae: a biorefinery approach to clean-label foods". Trabalho apresentado em Dare2Change ¿ Innovation Driven Agrifood Business, Porto, 2021.
    Publicado
  8. Rocha, Cristina M.R.; Pereira N. Ricardo; Ferreira-Santos, Pedro; Ballesteros, Lina F.; Michelin, Michele; Genisheva, Zlatina; José António Couto Teixeira. "Alternative strategies for the extraction of compounds from natural resources". Trabalho apresentado em CEB Annual Meeting 2017, Braga, 2017.
    Publicado
Revisão de livro
  1. Pereira, R. N.. "Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy". (2020): https://www.springer.com/gp/book/9783030409166.
    Publicado
  2. Pereira, R. N.. "Volume 6: Emerging thermal processes in the food industry". (2018):
  3. Pereira, R. N.. "Cleaner Technology in Food Processing". (2017):
Tese / Dissertação
  1. Pereira, R. N.. "Analysis of goat milk lipid fraction stability - Pumping and thermal effects on free fatty acids profile". Mestrado, Universidade do Minho, 2017.
  2. Pereira, R. N.. "Development of integrated food processing technologies based on the application of electric fields: effects on denaturation of milk proteins". Doutoramento, Universidade do Minho, 2011. https://repositorium.sdum.uminho.pt/handle/1822/19699.

Propriedade Intelectual

Pedido provisório de patente
  1. 2022. "Provisional patent application "Method for processing a protein-rich residue and uses thereof", ref: P1030.4 PP2 2021.11.19.".
Atividades

Apresentação oral de trabalho

Título da apresentação Nome do evento
Anfitrião (Local do evento)
2023/09/18 Protein aggregation under electric fields – from fibril formation to immunoreactivity Conference of Food Engineering CoFE
( Raleigh, Estados Unidos)
2023/06/06 Kinetics of amyloid fibril aggregates formation under application of moderate electric fields 21st Gums and Stabilizers for the Food industry Conference
(Salónica, Grécia)
2022/09/19 Protein aggregation under electric fields ¿ from fibril formation to immunoreactivity Conference of Food Engineering CoFE
University of North Carolina State (Raleigh, Estados Unidos)
2022/04/08 Conformational dynamics of soy protein isolate under Ohmic Heating Bioiberoamerica 2022
INL (Portugal)
2022/04/07 Sustainable extraction of biomolecules from Coelastrella sp biomass using Ohmic Heating Bioiberoamerica 2022
INL (Portugal)
2022/03/23 Electric fields - a promissing technology towards sustainable processing of grain foods. Trends in grain-based foods
Instituto Politécnico de Bragança (Bragança, Portugal)
2021/11/29 Campos elétricos em direção ao processamento sustentável de alimentos interações moleculares e funcionalidade / Electric fields towards sustainable food processing - molecular interactions and functionality Biomassa e biotecnologia alimentar: oportunidades de cooperação entre Europa e América Latina
SPI (Portugal)
2021/10/28 "La tecnología de campos eléctricos en el procesamiento de alimentos". Escola Internacional de Formação Avançada 2021
Universidad del Valle (Colômbia)
2021/09/14 Ohmic heating and Bioeconomy Simposio CNQ_100 anos
National Institute of Technology (Brasil)
2020/09/30 Ohmic Heating - An emerging technology in food processing I Conferência Internacional da Cadeia Produtiva de Alimentos
Programa de Pós-Graduação em Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal (Brasil)
2020/07/09 Tecnologias Elétricas I SIMPÓSIO INTERNACIONAL EM CIÊNCIA E TECNOLOGIA DE ALIMENTOS – V SEMINÁRIO EM INOVAÇÃO E TECNOLOGIA NA ÁREA DE ALIMENTOS,
Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (Rio de Janiero, Brasil)
2020/02/28 Challenges of food science and technology / Os desafios emergentes da ciência e tecnologia alimentar CEB at School / CEB na Escola
Escola Secundaria com 3º Ciclo Henrique Medina (Esposende, Portugal)
2019/07/07 Assessment of electrical effects of ohmic heating on structural and immunoreactivity properties of bovine betalactoglobulin DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems"
(Porto, Portugal)
2019/07/07 Effects of moderate electric fields in beta-lactoglobulinthermal denaturation: structural changes and binding properties DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems"
(Porto)
2019/07/07 Extraction of carotenoids supported by ohmic heating and characterization of biological properties and stability throughout gastrointestinal tract. DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems"
(Porto, Portugal)
2019/04/01 Electric fields processing: novel perspectives on food allergenicity 2nd international conference of the Food Allergy Forum
(Amesterdam, Países Baixos)
2018/10/23 Alimentação do futuro: o papel da inovação e tecnologia Semana de Ciência e Tecnologia 2018 - O CEB na Escola Secundária de Barcelos
(Barcelos)
2018/10/08 Influence of moderate electric fields on the performance of agars extraction from Gracilaria sp.. POLYMAR 2018 - 2nd Conference for Early Stage Researchers in Polymer Science Through the Aegean Sea
(Athens, Grécia)
2018/09/23 Caseinato de sódio como chaperona das proteínas do soro de leite sob aquecimento ôhmico. XII Congresso Brasileiro de Engenharia Química. COBEQ
(Brasil)
2018/09/20 Designing whey protein-based architectures under application of moderate electric fields FSD 2018 - 3rd Food Structure & Design Conference
(Debrecen, Hungria)
2017/06/13 Moderate Electric Fields application as a biotechnological tool in food processing. BioTech 2017 and 7th Czech-Swiss Symposium with Exhibition.
(Prague, República Checa)
2017/06/07 Greener technologies in by-products and wastes processing - the case of electric fields in extraction and proteins functional modification CEB Annual Meeting
(Braga, Portugal)
2016/11/26 Ohmic heating – an emergent technology in milk pasteurization 7ºEFOMV - Encontro de Formação da Ordem dos Médicos Veterinários
(Lisboa, Portugal)
2016/06/05 Influence of ohmic heating on production of whey protein aggregates. BioIberoAmerica 2016
(Salamanca, Espanha)
2015/09/06 Ionic liquids as solvents for ohmic heating 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies
(Portoroz, Eslovénia)
2015/09/06 Influence of low and moderate electric fields on the extraction of anthocyanins from winemaking residues 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies
(Portoroz, Eslovénia)
2014/10/15 Association of riboflavin in whey protein hydrogels produced through application of moderate electric field and cold induced gelation 1st Congress on Food Structure Design
(Porto)
2014/09/10 Development and characterization of ß-lactoglobulin nanohydrogels for bioactive compound delivery XII Encontro de Química dos Alimentos (12th Meeting on Food Chemistry)
(Lisboa, Portugal)
2014/09/10 Production of whey protein cold-set hydrogels through application of moderate electric fields XII Encontro de Química dos Alimentos (12th Meeting on Food Chemistry)
(Lisboa, Portugal)
2014/05/25 Production of Whey Proteins Nanosystems by Electro-Heating for Nutraceuticals Encapsulation IPFB2014 - 8th International Conference on Polymer and Fiber Biotechnology
(Braga, Portugal)
2014/05/11 Influence of electro heating on the production of whey protein cold-set hydrogels. Advances in Food Processing, Challenges for the Future,
(São Paulo, Brasil)
2013/12/06 Production of whey protein hydrogels through application of electric fields Microbiotec 2013 - Portuguese Congress of Microbiology and Biotechnology
(Aveiro, Portugal)
2013/11/03 Improving the properties of heat-induced whey protein hydrogels produced under the effects of moderate electric fields. Polymar 2013 - - 1st International Conference in Polymers with special Focus in Early Stage Researchers
(Barcelona, Espanha)
2013/11/03 Development and characterization of bioactive ß-lactoglobulin nano-hydrogels for food applications Polymar 2013 - 1st International Conference in Polymers with special Focus in Early Stage Researchers
(Barcelona, Espanha)
2013/09/16 Controlling size of whey protein nano-particles through application of moderate electric fields 10th International Bioelectric Symposium 2013
(Karlsruhe, Alemanha)
2012/09/26 Influence of moderate electric fields on the formation and properties of whey protein network structures BFE 2012 - International Conference Bio & Food Electrotechnologies
(Salerno, Itália)
2012/04/01 Denaturation and Aggregation of Whey Proteins during Ohmic Heating: Effects of Moderate Electric Fields Conference of Food Engineering - CoFE, Leesburg, Virginia, USA
(Virgina, Estados Unidos)
2012/03/16 Effects of moderate electric fields (MEF) on denaturation of whey proteins solutions 3rd Scientific Meeting of the Insitute for Biotechnology and Bioengineering
(Lisboa, Portugal)
2011/05/22 Effects of Ohmic Heating on Denaturation of Whey Proteins Solutions: Influence on Whey-Derived Products International Congress on Engineering and Food (ICEF 2011)
(Athens, Grécia)
2010/10/23 Effects of moderate electric fields on aggregation of whey protein solutions and properties of edible films made thereoff 2nd Scientific Meeting of the Institute for Biotechnology and Bioengineering
(Braga, Portugal)
2009/04/05 Effects of ohmic heating on casein micelle size Conference of Food Engineering CoFE
(Ohio, Estados Unidos)
2006/05/22 Ohmic heating in a food application: quality evaluation of cloudberry jam International Conference of Slovak Society of Chemical Engineering
(Tatranské Matliare, Eslováquia)

Orientação

Título / Tema
Papel desempenhado 		Curso (Tipo)
Instituição / Organização
2024/05 - Atual Electric stimulation and artificial intelligence towards enhanced production of microalgae biomass
Orientador
 Engenharia Química e Biológica (Doutoramento)
Universidade do Minho Centro de Engenharia Biológica, Portugal
2023/10/01 - Atual Alternative protein-based oleogels and novel technologies for the production of nutritionally balanced meat and fish analogues
Coorientador
 Ciência e Nutrição Alimentar (Doutoramento)
Universidade do Minho Centro de Engenharia Biológica, Portugal
2023/10 - Atual Non-conventional protein aerogels as innovative functional matrices for personalized nutrition
Orientador
 Engenharia Química e Biológica (Doutoramento)
Universidade do Minho Centro de Engenharia Biológica, Portugal
2022/12/31 - Atual Electric field processing as an innovative green technology in brewing – tailoring wort composition towards premium quality beer
Orientador
 Programa Doutoral em Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade do Minho Centro de Engenharia Biológica, Portugal
2022/01 - Atual Development of fibrillar protein structures through electric field processing supported by food grade reaction media for the production of biomaterials
Orientador
 Engenharia Química e Biológica (Doutoramento)
Universidade do Minho, Portugal
2022/01 - Atual Plano para uma alimentação sustentável nas cantinas escolares do concelho de Esposende.
Orientador
 Tecnologia e Ciência Alimentar (Mestrado)
Universidade do Minho, Portugal
2016/01 - Atual Ohmic-heating treatment as a new process for development of functional ingredients through valorisation of tomato and grape by-products: production, characterization, bioactivity and potential application
Coorientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade do Minho, Portugal
2021/01 - 2025/01 Assessment of functionality and bio-accessibility of microalgae proteins – impact of novel food processing
Coorientador
 Engenharia Química e Biológica (Doutoramento)
Universidade do Minho, Portugal
2021/01 - 2025 Strategies to harness the potential of microalgae as a protein source
Orientador
 Ciência e Tecnologia Alimentar e Nutrição
Universidade do Minho, Portugal
2023/09 - 2024/03 Use of ultrasound for the extraction of collagen from agro-food waste
Orientador
 Mestrado em Engenharia Química e Biológica (Mestrado)
Universidade do Minho Centro de Engenharia Biológica, Portugal
2023/03 - 2023/10 Effects of ohmic heating technology on ultra-high-temperature processing of bovine milk proteins
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade do Minho Centro de Engenharia Biológica, Portugal
2023/01 - 2023/10 Avaliação da qualidade de produtos à base de carne de suíno através da análise de quebras do processo produtivo
Orientador
 Mestrado em Ciência e Tecnologia Alimentar (Mestrado)
Universidade do Minho Centro de Engenharia Biológica, Portugal
2016 - 2023/07/10 Alternative treatments of "Vinho Verde" musts with a view to their conservation with reduction of the application of SO2
Orientador
 Engenharia Química e Biológica (Doutoramento)
Universidade do Minho, Portugal
2019/09/01 - 2022/10/03 Avaliação do ciclo de vida de métodos de extração baseados em campos elétricos aplicados a microalgas”.
Orientador
 Engenharia Biológica (Mestrado)
Universidade do Minho, Portugal
2021/01 - 2022/01 Fermentação do mosto de Vinho Verde – O efeito da ação elétrica na estabilização microbiológica
Orientador
 Engenharia Química e Biológica (Mestrado)
Universidade do Minho, Portugal
2019/09/16 - 2021/10/31 Evaluation of the effects of moderated electric fields technology on microalgae harvesting
Orientador
Universidade do Minho Centro de Engenharia Biológica, Portugal
2019/09/01 - 2021/03/31 Evaluation of the impact of moderate electric fields on the cultivation of microalgae
Orientador
Universidade do Minho, Portugal
2020/04/01 - 2021/02/26 Desenvolvimento e produção de bebidas vegetais enriquecidas em proteína
Orientador
Universidade do Minho, Portugal
2019/09/16 - 2020/12/15 Evaluation of Ohmic Heating processing on extraction of bioactive compounds from the microalgae biomass
Orientador
 Master Program in Biotechnology
Universidade do Minho Centro de Engenharia Biológica, Portugal
2020/02/03 - 2020/10/31 Impact of heat treatment on "Vinho Verde"
Orientador
Universidade do Minho Centro de Engenharia Biológica, Portugal
2019 - 2019 Stabilization of Grape Yeast Yeasts Using the Ohmic Heating Technology
Orientador
 Integrated Master on Biological Engineering (Mestrado)
Universidade do Minho Centro de Engenharia Biológica, Portugal
2016 - 2019 Sustainable agro/food-industrial waste valorization (FCT fellowship SFRH/BPD/108868/2015)
Coorientador
Universidade do Minho Centro de Engenharia Biológica, Portugal
2015 - 2019 Development of whey protein network systems under application of moderate electric fields – Effects on protein structure and interactions (FCT fellowship, SFRH/BD/110723/2015).
Coorientador
 Chemical and Biological Engineering (Doutoramento)
Universidade do Minho Centro de Engenharia Biológica, Portugal
2018/02/05 - 2018/09/28 Evaluation of alternative processes of inactivation of wine decomposition yeasts
Orientador
 Engenharia Biológica (Mestrado)
Universidade do Minho, Portugal
2018/02/02 - 2018/09/28 Ohmic heating as an alternative to the extraction of bio compounds from concentrated microalgae biomass
Orientador
 Engenharia Biológica (Mestrado)
Universidade do Minho, Portugal
2015 - 2015 Production of nano-systems of whey protein by conventional and ohmic heating
Coorientador
 Master Program on Micro/Nanotechnologies (Mestrado)
Universidade do Minho Centro de Engenharia Biológica, Portugal
2015 - 2015 Production of nanostructures for encapsulation and controlled release of nutraceuticals
Coorientador
Universidade do Minho Centro de Engenharia Biológica, Portugal
2014 - 2015 Electrical field-aided extraction of high added-value compounds from microalgae
Coorientador
Universita degli Studi di Salerno, Itália
2013 - 2014/03 Association of Riboflavin in Whey Protein Nano-Hydrogels Produced through Application of Moderate Electric Field and Cold Induced Gelation
Coorientador
Universita degli Studi di Salerno, Itália

Organização de evento

Nome do evento
Tipo de evento (Tipo de participação) 		Instituição / Organização
2015 - Atual Monitor and organization of research activities/workshops for young students from basic schools (2015)
Oficina (workshop) (Membro da Comissão Organizadora)
 Universidade do Minho Centro de Engenharia Biológica, Portugal
2019/07/07 - 2019/07/10 Organizing Committee Member of 8th International Symposium on “Delivery of Functionality in Complex Food Systems”, Porto, Portugal. (2019/07/07 - 2019/07/10)
Simpósio (Membro da Comissão Organizadora)
 Universidade do Minho, Portugal
2014/10/15 - 2014/10/17 Staff member on the organization of 1st Congress On Food Structure Design, Porto, Portugal, from 15-17 October, 2014. (2014/10/15 - 2014/10/17)
Congresso (Membro da Comissão Organizadora)
 Universidade do Minho, Portugal

Participação em evento

Descrição da atividade
Tipo de evento 		Nome do evento
Instituição / Organização
2022/09/19 - Atual Invited Chair in Session 9: Ohmic and MEF Processing
Conferência
 Conference of Food Engineering CoFE,
2019/11/30 - Atual Organization of a open day at the research facilities
Oficina (workshop)
Universidade do Minho Centro de Engenharia Biológica, Portugal
2019/09/20 - Atual Invited speaker in Pint of Science 2019 “Emergent challenges of food science technology”,
Outro
 Pint of Science 2019
2018/11/24 - Atual Open day activities at CEB for general community
Oficina (workshop)
 Open Day @ CEB 2018
Universidade do Minho Centro de Engenharia Biológica, Portugal
2016/06/05 - Atual Invited chairman in Conference BioIberoAmérica Session 3, Food, Innovative Processes and Quality, held in Salamanca,
Conferência
 BioIberoAmerica 2016
Complejo Asistencial Universitario de Salamanca, Espanha
2016/03/29 - Atual Activities developed in the contest of the event " Best young student at UMinho"
Oficina (workshop)
 O Melhor Aluno na UMinho 2016
Universidade do Minho, Portugal
2014 - Atual Promoting culture, science and art among the youngest, and of helping students who intend to enter Higher Education in choosing a field of study and work.
Oficina (workshop)
 Verão no Campus
Universidade do Minho, Portugal
2022/02/21 - 2022/03/08 Trainning Programm for data management
Seminário
 Ready for BioData Management?: Data Stewardship for Life Sciences Training Program”
BioData.pt, Portugal
2019/11/24 - 2019/11/30 Activities for the scholar and general community about Biotechnology.
Oficina (workshop)
 Science and Technology Week @ 2019
Universidade do Minho Centro de Engenharia Biológica, Portugal
2019/07/01 - 2019/07/05 Learn how to use the DOE tool (Design Of Experiments) to define the appropriate strategies according to the characteristics of the process as well as the statistical analysis and the interpretation of the results through real cases
Oficina (workshop)
 Experimental Design and Process Optimization
Universidade do Minho Centro de Engenharia Biológica, Portugal
2018/05/22 - 2018/05/24 The program includes seminars and workshops by key speakers in the field of Biological Engineering and Biotechnology, including entrepreneurs, industrialists, academics, alumni, investors, associations that promote the employment and entrepreneurship, among others.
Oficina (workshop)
 Expobiotec
Universidade do Minho Centro de Engenharia Biológica, Portugal
2017/10/10 - 2017/10/13 Mission to establish collaborative network between researchers from the Biological Engineering Center of the University of Minho and researchers from Wageningen University & Research (WUR), within the scope of the SmartAgriFor Project
Encontro
 Collaborative network
Wageningen University and Research Food and Biobased Research, Países Baixos

Júri de grau académico

Tema
Tipo de participação 		Nome do candidato (Tipo de grau)
Instituição / Organização
2023/12/07 Desenvolvimento de preparados para pães e bolos free from (isento de glúten, trigo, lactose, leite, palma e soja)
Presidente do júri
 Maria Luisa Ferreira Duque (Mestrado)
Universidade do Minho Escola de Engenharia, Portugal
2023/10/23 Implementação da norma IFS numa indústria de congelados
Arguente principal
 Márcia Filipa Rodrigues Magalhães (Mestrado)
Universidade do Minho Escola de Engenharia, Portugal
2023/07/17 Novel enzyme-based bioprocess to produce the prebiotic epilactose,
Arguente
 Beatriz Alexandra Batista Cardoso (Doutoramento)
Universidade do Minho Escola de Engenharia, Portugal
2023/04/13 Micro-nano encapsulation of melanoidins and resveratrol: development of food functional ingredients in a circular economy approach
Arguente
 , Pedro Miguel Peixoto da Silva (Doutoramento)
Universidade do Minho Escola de Engenharia, Portugal
2022/11/14 Consultoria em Sistemas de Gestão da Qualidade Alimentar – Implementação da IS022000:2018 numa Indústria de Corantes Alimentares
Presidente do júri
 Filipa Marisa Rodrigues Fernandes (Mestrado)
Universidade do Minho Escola de Engenharia, Portugal
2022/06/22 Bioactive extracts produced from traditional medicinal herbs to food and dietary applications
Arguente principal
 Josué Diogo Alves Gonçalves (Mestrado)
Universidade do Minho, Portugal
2022/05/12 Application of hydrodynamic cavitation in wort boiling
Arguente principal
 Pedro Henrique Marques Cardoso (Mestrado)
Universidade do Minho, Portugal
2021/10/19 Pesquisa de técnicas alternativas para análises de rotina de controlo de qualidade na Imperial: teste e viabilidade de aplicação
Arguente principal
 Mariana Sofia Oliveira Costa (Mestrado)
2021/10/18 Evaluation of the thermal resistance of Bacillus cereus in cereal preparations from variations in temperature, ph and water activity
Arguente principal
 Susana Soares Pereira (Mestrado)
Universidade do Minho, Portugal
2021/10/13 Improvements and Innovation in the Cheese Finishing Line
Arguente principal
 Adriana Cunha Moreira (Mestrado)
Universidade do Minho, Portugal
2021/03/10 Study of weight loss in maturation and alternative solutions for the cheese production line
Arguente principal
 Sónia Catarina Martins Dias (Mestrado)
Universidade do Minho, Portugal
2020/10/13 Design of an oleogel-based system for the co-delivery of hydrophilic and lipophilic bioactives in foods
Arguente principal
 Tiago Cardoso Conde Pinto (Mestrado)
Universidade do Porto Faculdade de Engenharia, Portugal
2020/09/10 Controlo de Qualidade dos Produtos Pré-Embalados (Controlo Metrológico)
Arguente principal
 Cláudia Isabel da Costa Oliveira, (Mestrado)
Universidade do Minho, Portugal
2019/10 Implementation of Standard Hygiene Procedures in the Food Industry (PPHO)
Arguente principal
 Tânia Daniela Fernandes Pereira (Mestrado)
Universidade do Minho, Portugal
2019/10 Microbiological Stability of "Sangria"
Arguente principal
 Flávio Rodrigues Margato (Mestrado)
Universidade do Minho, Portugal
2019/10 Evaluation of the thermoresistance of thermoresistant filamentous fungi in fruit preparations, based on the variation of temperature and water activity
Arguente principal
 Rosa Oliveira Aviz de Brito (Mestrado)
Universidade do Minho, Portugal
2019/09 Development of Flavors for Food Products
Arguente principal
 Cátia Sofia Duarte Carvalho (Mestrado)
Universidade do Minho, Portugal
2017/11 Development of alternative technological solutions for the filling process at Queijaria da Aveleda, Lda.
Arguente principal
 Ana Laura Alves Cunha (Mestrado)
Universidade do Minho, Portugal
2016/11 Study of the feasibility of decreasing pasteurization temperatures applied to preparations made at Decorgel
Arguente principal
 Margarida Reis Soares (Mestrado)
Universidade do Minho, Portugal
2015/12 Safey and Quality Assessment of Ultrasound Treated Lettuce
Arguente principal
 Leandra Daniela da Costa Neto (Mestrado)
Universidade do Porto Faculdade de Ciências, Portugal
2015/12 Characterization of the content in NPN (Non-Protein Nitrogen) in milk and study of its impact on the yields of transformation of milk into cheese
Arguente principal
 Louise Carolyn Sinclair Hooton (Mestrado)
Universidade do Minho, Portugal
2015/03 Analysis of the results of the verification and validation methodologies of SGSA control measures from SASUM
Arguente principal
 Daniel Filipe Almeida Couto Correia Dias (Mestrado)
Universidade do Minho, Portugal
2015 Preservation of white grape must: alternatives to the use of sulfur dioxide
Arguente principal
 Bruno Miguel Oliveira Carneiro (Mestrado)
Universidade do Minho, Portugal
2014/12 Study of the production of dried and cooked legumes
Arguente principal
 Micael Filipe Gonçalves (Mestrado)
Universidade do Minho, Portugal
2014/11 Development of a new formulation for sweet rice
Arguente principal
 Ana Luís Sousa Campelos (Mestrado)
Universidade do Minho, Portugal
2013/12 Optimization of beverage stability tests to determine the recommended consumption period
Arguente principal
 Carla Marisa Martins Lopes (Mestrado)
Universidade do Minho, Portugal
2013/11 Recovery of whey for the production of yogurt
Arguente principal
 Dário Miguel Guilherme Portelinha (Mestrado)
Universidade do Minho, Portugal
2013/11 Production of liquid rennet for industrial application
Arguente principal
 Marília Helena Fernandes Machado (Mestrado)
Universidade do Minho, Portugal
2012/11 Development of a new traditional pudding formulation
Arguente principal
 Pedro Miguel Macedo Geada (Mestrado)
Universidade do Minho, Portugal

Arbitragem científica em conferência

Nome da conferência Local da conferência
2019/07/07 - 2019/07/10 8th International Symposium on “Delivery of Functionality in Complex Food Systems University of Minho

Arbitragem científica em revista

Nome da revista (ISSN) Editora
2021/10 - Atual Future Foods Elsevier
2021/02 - Atual Advances in Colloid and Interface Science Elsevier
2020/10 - Atual Food Structure Elsevier
2020/08 - Atual Enzyme and Microbial Technology Elsevier
2020/06 - Atual Chemical Engineering Science Elsevier
2019 - Atual Current Opinion in Food Science (2214-7993) Elsevier
2019 - Atual Algal Research (2211-9264) Elsevier
2019 - Atual Food & Function (2042-650X) The Royal Society of Chemistry
2019 - Atual Food and Bioproducts Processing (0960-3085) Elsevier
2018/08 - Atual Trends in Food Science & Technology (0924-2244) Elsevier
2018/07 - Atual Food Hydrocolloids (0268-005X) Elsevier
2017 - Atual Food Research International (0963-9969) Elsevier
2017 - Atual International Journal of Food Science & Technology (1365-2621) Wiley (Blackwell Publishing)
2017 - Atual Innovative Food Science & Emerging Technologies (1466-8564) Elsevier
2014/09 - Atual Food Chemistry (0308-8146) Elsevier
2012/03 - Atual Journal of Food Engineering Elsevier
2012/01 - Atual LWT - Journal of Food Science and Technology (0975-8402) Elsevier
2012 - Atual Journal of Agricultural and Food Chemistry (1520-5118) American Chemical Society
2012 - Atual Journal of Applied Microbiology (1365-2672) Wiley (Blackwell Publishing)
2012 - Atual Journal of Food Process Engineering (1745-4530) Wiley (Blackwell Publishing)
2012 - Atual Journal of Polymer Engineering (2191-0340) Walter de Gruyter GmbH
2012 - Atual LWT (0023-6438) Elsevier
2012 - Atual Food and Bioprocess Technology (1935-5149) Springer-Verlag
2012 - Atual Bioresource Technology (0960-8524) Elsevier
2016 - 2019 Carbohydrate Polymers (0144-8617) Elsevier

Comissão de avaliação

Descrição da atividade
Tipo de assessoria 		Instituição / Organização Entidade financiadora
2022 - Atual Reviewer of Grant proposal for the Israeli Ministry of Innovation, Science and Technology (Israel) “New tailored biomaterials to enhance organoleptic and nutritional properties of food products based on non-animal proteins", submitted by: Dr Elena Poverenov, Agricultural Research Organization - the Volcani Center.
Avaliador
 Ministry of Innovation, Science and Technology, Israel
2021 - Atual Reviewer of Grant proposal for the National Science Center (Poland), 2021. ID: 522247, Funding scheme: OPUS-21, Panel: NZ9 (Fundamentals of applied life sciences and biotechnology) Institution: Poznan University of Life SciencesPI: dr hab. inz. Dominik Kmiecik. Title: Synthesis of innovative phenolic esters with increased antioxidant and anti-polymerization activity, soluble in fats, dedicated to thermal food processing
Avaliador
 Uniwersytet Przyrodniczy w Poznaniu, Polónia
2019/09/11 - Atual External Evaluator of proposals submitted to the 2020 FONDECYT Regular Competition - Chilean National Commission for Scientific and Technological Research (CONICYT)
Avaliador
 Comisión Nacional de Investigación Científica y Tecnológica Fondo Nacional de Desarrollo Científico y Tecnológico
2022 - 2022 Reviewer of Grant proposals (exceptional projects arising from COVID19) for the Foundation for Science and Technology – FCT (Portugal), 2022
Avaliador
 Fundação para a Ciência e a Tecnologia, Portugal

Consultoria / Parecer

Descrição da atividade Instituição / Organização
2023/09 - Atual Food consultant at OmniumAI, a spinoff from University of Minho focused on Artificial Intelligence and Data Science Solutions for the Life Sciences https://www.omniumai.com/home
2013 - 2015 Consultancy regarding industrial application of Ohmic Heating Technology for food processing Inovlinea Technological Center - Tagusvalley – Tecnopolo do Vale do Tejo, Portugal
2005 - 2006 Consultant at "Escola Profissional Alternância (EPA)", in Guifões, in 2005/2006 where he taught Technologies and Health and Safety at Work.

Curso / Disciplina lecionado

Disciplina Curso (Tipo) Instituição / Organização
2018 - Atual Agricultural Production Chains – From Fork to Farm Cadeias de Produção Agrícola - da mesa ao campo (Doutoramento) Universidade de Trás-os-Montes e Alto Douro, Portugal
2017 - Atual Doctoral Program in Food Science and Technology and Nutrition (PhD) Ciência e Tecnologia Alimentar e Nutrição (Doutoramento) Universidade do Minho, Portugal
2019 - 2024 Food Technology Mestrado em Tecnologia e Ciência Alimentar (Mestrado) Universidade do Minho Escola de Engenharia, Portugal
2021/09 - 2022/01 Food Nanotechnology Micro/Nano Tecnologias (Mestrado integrado) Universidade do Minho, Portugal
2019 - 2020 Integrated Biotechnology Laboratories Mestrado em Biotecnologia (Mestrado) Universidade do Minho Escola de Engenharia, Portugal
2018 - 2019 Food Technology Mestrado em Tecnologia e Ciência Alimentar (Mestrado) Universidade do Minho Escola de Engenharia, Portugal
2016 - 2017 Food Technology Laboratories Mestrado Integrado em Engenharia Química e Biológica (Mestrado integrado) Universidade do Minho Escola de Engenharia, Portugal

Entrevista (jornal / revista)

Descrição da atividade Jornal / Forum
2020/01/17 Interview entitled "Synthetic foods will save or spoil the quality of human life" made for UOL Tilt UOL Tilt

Entrevista / Programa (rádio / tv)

Programa Tema
2022/01/02 - Atual National public TV ("Jornal da Tarde") Technology that reduces alergic reaction potential
2021/12/09 - Atual Interview to national radio Observador, in program "E=mc2" Technology that promises to reduce food allergenic effect
2022/07/27 - 2022/07/27 Antena 1 "90 Segundos de Ciência" Allergenicity and novel food processing technologies

Membro de associação

Nome da associação Tipo de participação
2013 - 2017 Member of Early Stage Researchers group of COST Action MP1206 – Nanofibres for bio inspired composite materials and innovative industrial applications. Participation in 1st International Conference in Polymers with special focus early stage researchers
2012 - 2016 Member of COST Action TD1104 - European network for development of electroporation-based technologies and treatments (EP4Bio2Med): Participation as oral speaker in conferences related with electric field processing

Membro de comissão

Descrição da atividade
Tipo de participação 		Instituição / Organização
2024/01/01 - Atual Coordinator of Food and Nutrition Community from Biodata.pt https://www.biodata.pt/
Coordenador
 BioData.pt, Portugal
2023/03/01 - Atual Series editor of "SpringerBriefs in Molecular Science: Chemistry of Foods" Springer International Publishing AG, Suiça
2022/10/21 - Atual Executive coordination of the Competitive Agrifood Systems from Conference of Rectors of the Universities of the European South West (CRUSOE).
Coordenador
2022 - Atual Member of the Operational Working Group for Innovation and Development to support the activities between University of Minho and productive/entrepreneurial fabric of the city of Vila Nova de Famalicão
Membro
 Câmara Municipal de Vila Nova de Famalicão, Portugal
2021 - Atual Guest Associate Editor in Sustainable Food Processing in Frontiers Journal (topic called "Emergent and Innovative Food Processing for Biorefinery Strategies Towards Creating Value Added Products")
Membro
2021 - Atual Editorial board member of Biomass (ISSN 2673-8783)
Membro
 MDPI AG, Suiça
2019 - Atual Member of the Scientific Steering Committee of the Centre of Biological Engineering
Membro
 Universidade do Minho Centro de Engenharia Biológica, Portugal
2019 - Atual Member of the representatives comission of integrated members not included in the teaching career in the Coordinating Committee of the Center for Biological Engineering (CEB)
Membro
 Universidade do Minho Centro de Engenharia Biológica, Portugal
2001 - 2002 Represented the Food Engineering Course Commission
Membro
 Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal

Outro júri / avaliação

Descrição da atividade Instituição / Organização
2024/02/04 - 2024/04/23 Reviewer of Grant proposal for the National Science Center (Poland) “SONATA” in the Life Sciences NZ9 Panel (Fundamentals of applied life sciences and biotechnology). National Science Center (Poland), Polónia
2022 - 2022 Reviewer of Grant proposals (exceptional projects arising from COVID19) for the Foundation for Science and Technology – FCT (Portugal). Fundação para a Ciência e a Tecnologia, Portugal
2022 - 2022 Reviewer of Grant proposal for the Israeli Ministry of Innovation, Science and Technology (Israel), “New tailored biomaterials to enhance organoleptic and nutritional properties of food products based on non-animal proteins", submitted by: Dr Elena Poverenov, Agricultural Research Organization - the Volcani Center. Israeli Ministry of Innovation, Science and Technology, Israel
2021/09/21 - 2021/10/21 Reviewer of Grant proposal for the National Science Center (Poland) ID: 522247 Funding scheme: OPUS-21 Panel: NZ9 (Fundamentals of applied life sciences and biotechnology) Institution: Poznan University of Life Sciences PI: dr hab. inz. Dominik Kmiecik Title: Synthesis of innovative phenolic esters with increased antioxidant and anti-polymerization activity, soluble in fats, dedicated to thermal food processing Uniwersytet Przyrodniczy w Poznaniu Biblioteka Glowna i Centrum Informacji Naukowej, Polónia
2020/04/14 - 2020/04/14 Evalutation of PhD plan of Rosa Novais for the Doctoral Program in Waste Management and Treatment Universidade do Minho, Portugal

Tutoria

Tópico Nome do aluno
2020/02 - Atual Novel food processing Sofia Melchior (Università di Udine)
2020/02 - Atual Chemical Engineering Vish Handa (Loughborough University)
2020/01 - Atual Novel food processing and microalgae biotechnology Luis Machado (University of Minho)
2018 - Atual Biotechnologies for valorization (MOBFOOD Project) Bianca Marques (University of Minho)
2016 - Atual Novel food processing Enrique Pino (University of Minho)
2016 - Atual Biotechnologies for valorization Maria Lopes (Portuguese Catholic University)
2020/01 - 2020/02 Microalgae biotechnology Fernando Pagels (CIIMAR)
2019/09 - 2019/11 Emergent food proteins and novel food processing Cristianne Grella (University of Campinas)
2017/01 - 2017/12 Master thesis molecular biology and plant biotechnology Tiago José Alves Domingues (University of Minho)
2016/04 - 2016/10 Biotechnologies for valorization Leilson Ribeiro (Federal University of Rio de Janeiro)
2015/11 - 2016/01 Biotechnologies for valorization Caroline Coelho (Federal University of Rio de Janeiro)
2015 - 2016 Novel Food Processing Thais Moreira (University of Campinas)
Distinções

Prémio

2021 Recognition of merit of scientific publication
Universidade do Minho Escola de Engenharia, Portugal
2020 Recognition of merit of scientific publication
Universidade do Minho Escola de Engenharia, Portugal

Título

2018 Assistant Researcher (CEECIND/02903/2017)
Fundação para a Ciência e a Tecnologia, Portugal

Outra distinção

2023 World’s Top 2% Scientists
Elsevier BV, Países Baixos
2016 Top25 Hottest Articles - nº 17 - "Environmental impact of novel thermal and nonthermal technologies in food processing"
Elsevier BV, Países Baixos
2016 Highly Cited Research "Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom"
Elsevier BV, Países Baixos