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Perez-Gregorio, is graduated in Food Science and Technology by University of Vigo. She defended her pHD in 2010 at University of Vigo. Her main research area during the pre-doctoral period was the food quality. Thus, her Doctoral Thesis was entitled Effect of postharvest, technologic and culinary treatments in onion flavonoid content. Validation and optimization of analytical methods to quantify phenolic profile in food was the main research line. The development methods, were further employed to study food science and tecnhology factors that may affect the food phenolic composition. Food safety (polycyclic aromatic hydrocarbons analysis) was another research topic studied by Perez-Gregorio during her stay at University of Vigo. After thesis defense, Perez-Gregorio started working at Meat Technological Centre. The addition of natural phenolics to meat products to improve their shelf life was the research line developed during the stay. In 2010,Perez-Gregorio got a fellowship to work in the Service of Synthesis of High Added Value Molecules (IQAC-CSIC). The main research line there falls within the area of biomedical chemistry. As analysis manager, Perez-Gregorio work was focused on the drug purification and characterization. Furthermore, several studies were developed in metabolomic area. From 2013 to date, Perez-Gregorio have been working at University of Porto. Her work is main focused in the polyphenol-protein interaction field. Perez-Gregorio is currently working in the Influence of dietary polyphenols towards the celiac disease and food allergies. The bioaccessibility, bioavailability and bioactivity of polyphenols, as well as the interactions of polyphenols with immunoreactive proteins, intestinal microbiota and cell signaling are being studied by using a foodomics approach (metabolomics and proteomics).
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Identification

Personal identification

Full name
Maria Rosa Pérez Gregorio

Citation names

  • Pérez-Gregorio, Rosa

Author identifiers

Ciência ID
1E10-521B-CF14
ORCID iD
0000-0003-3030-5799
Researcher Id
ABI-5724-2020
Scopus Author Id
58625982900

Email addresses

  • maria.gregorio@fc.up.pt (Professional)

Telephones

Mobile phone
  • 934490487 (Personal)
Telephone
  • 220402653 (Professional)

Addresses

  • rua do campo alegre, 687 s/n, 4169-007, Porto, Porto, Portugal (Professional)

Websites

Knowledge fields

  • Agrarian Sciences - Other Agricultural Sciences
  • Natural sciences - Biological Sciences - Biochemistry
  • Exact Sciences - Chemical Sciences - Analytical Chemistry
  • Exact Sciences - Chemical Sciences - Organic Chemistry
  • Medical and Health Sciences - Health Sciences - Nutrition, Dietetics
  • Agrarian Sciences - Agrarian and Food Biotechnology - Agricultural Biotechnology and Food Biotechnology

Languages

Language Speaking Reading Writing Listening Peer-review
Spanish; Castilian (Mother tongue)
Portuguese Upper intermediate (B2) Advanced (C1) Upper intermediate (B2) Advanced (C1) Upper intermediate (B2)
English Upper intermediate (B2) Upper intermediate (B2) Upper intermediate (B2) Upper intermediate (B2) Upper intermediate (B2)
Education
Degree Classification
2010/10/01 - 2012/07/01
Concluded
 Climate Sciences: Meteorology, Physical Oceanography and Climate Change (Master)
Universidade de Vigo - Campus Ourense, Spain
"Influence of the climate on the production and quality of the different sub-areas covered by the DO Rias Baixas" (THESIS/DISSERTATION)
 3.000
2005/10/01 - 2010/06/27
Concluded
 Food Science and Technology (Doctor)
Major in Analytical Chemistry, Food Science, Nutrition and Bromatology
Universidade de Vigo - Campus Ourense, Spain
"Effect of culinary and industrial processes in the flavonoids from different onion varieties" (THESIS/DISSERTATION)
 3.000
2006/10/01 - 2008/12/19
Concluded
 Agriculture, Food and Environmental Science and Technology (Master)
Major in Food Quality
Universidade de Vigo - Campus Ourense, Spain
"Effect of food packaging in ready-to-eat onion flavonoids content" (THESIS/DISSERTATION)
 3.000
2004/01/23 - 2007/07
Concluded
 Food Science and Tecnhology (Graduado)
Major in Oenology and Food Science
Universidade de Vigo - Campus Ourense, Spain
"Effect of technological processes in onion flavonoids content" (THESIS/DISSERTATION)
 1.3562
2004/10/01 - 2005/09/15
Concluded
 Certificado de Aptitud Pedagógica (CAP)-Master para el Profesorado (Postgraduate Certificate)
Universidade de Vigo - Campus Ourense, Spain
2000/08/22 - 2005/03/23
Concluded
 Agricultural Engineering (Graduado)
Major in Food Industries
Universidade de Vigo - Campus Ourense, Spain
"Effect of storage in flavonoid content of different onion varieties" (THESIS/DISSERTATION)
 0.9513
Affiliation

Science

Category
Host institution 		Employer
2022/01/01 - Current Auxiliary Researcher (Research) Universidade de Vigo, Spain
Universidade de Vigo Facultad de Ciencias, Spain
2018/11/01 - Current Researcher (Research) REQUIMTE LAQV Porto, Portugal
2015/01/01 - 2018/10/31 Postdoc (Research) REQUIMTE LAQV Porto, Portugal
2013/04/01 - 2014/12/31 Postdoc (Research) Universidade do Porto Centro de Investigação em Química, Portugal
2010/09/15 - 2013/03/31 Contracted Researcher (Research) Centro de Investigación y Desarrollo Josep Pascual Vila, Spain
2010/07/01 - 2010/08/31 Postdoc (Research) Centro Tecnolóxico da Carne, Spain

Teaching in Higher Education

Category
Host institution 		Employer
2018/02/01 - 2021/09/01 Invited Assistant Professor (University Teacher) Faculdade de Ciências da Universidade do Porto, Portugal
Faculdade de Ciências da Universidade do Porto, Portugal
Projects

Grant

Designation Funders
2023/01/01 - 2026/12/31 WHEATBIOME-Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products
101084344
Co-Principal Investigator (Co-PI)
Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal
 Horizon 2020
Ongoing
2007/01 - 2010/12 Programas de consolidación e estructuración de unidades de investigación competitivas
2007/000005-0
 Xunta de Galicia

Contract

Designation Funders
2023/01 - Current WHEATBIOME-Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products
GA 101084344
 European Commission
2020/01/01 - 2023/12/31 Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos Associated Laboratory for Green Chemistry - Clean Technologies and Processes
UIDB/50006/2020
Researcher
Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal
Ongoing
2020/06/01 - 2023/05/31 cLabel+: Alimentos inovadores "clean label" naturais, nutritivos e orientados para o consumidor
POCI-01-0247-FEDER-046080
Researcher
REQUIMTE LAQV Porto, Portugal
Ongoing
2020 - 2023 IDFoods-Food System of The Future - Investigação e Desenvolvimento em Sistemas Agroalimentares Sustentáveis e Nutrição Saudável
POCI-01-0247-FEDER-039364
 Agência Nacional de Inovação SA
2018/07 - 2021/07 Dietary polyphenols as prophylactic agents in food allergies-NUTRALLERPHEN
PTDC/SAU-NUT/30448/2017
 Fundação para a Ciência e a Tecnologia
2018/06 - 2021/06 Dietary Polyphenol's Role in the Prevention of Celiac Disease
PTDC/OCE-ETA/32287/2017
 Fundação de Desenvolvimento da Pesquisa
2017/12 - 2020/04 IBERPHENOL
0377_IBERPHENOL_6_E
 European Regional Development Fund
2016/10 - 2019/03 Desenvolvimento de extratos proteicos de levedura desidratados para estabilização e clarificação de vinhos
PT2020 03/SI/2017
POCI-01-0247-FEDER-017687
 Agência Nacional de Inovação SA
Outputs

Publications

Book
  1. Fernandes, I.; Pérez-Gregorio, R.; Soares, S.; Mateus, N.; De Freitas, V.. Wine. 2016.
  2. Rodrigues, A.S.; Almeida, D.P.F.; García-Falcón, M.S.; Simal-Gándara, J.; Pérez-Gregorio, M.R.. Postharvest storage systems affect phytochemical content and quality of traditional portuguese onion cultivars. 2012.
Book chapter
  1. Castro, V.; Carpena, M.; Fraga-Corral, M.; Lopez-Soria, A.; Garcia-Perez, P.; Barral-Martinez, M.; Perez-Gregorio, R.; et al. "Sulfur-containing compounds from plants". 363-402. 2023.
  2. Soria-Lopez, A.; Muñoz-Seijas, N.; Perez-Gregorio, R.; Simal-Gandara, J.; Otero, P.. "Extraction and production of drugs from plant". 347-368. 2023.
  3. 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.
  4. Pérez-Gregorio, Rosa. "Eat tasty to be healthy. Role of polyphenols in functional foods". In Functional Foods. IntechOpen, 2021.
    Accepted
  5. Bessa-Pereira, Catarina; Dias, Ricardo; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana; Pérez-Gregorio, Rosa. "Eat Tasty and Healthy: Role of Polyphenols in Functional Foods". In Functional Foods [Working Title]. IntechOpen, 2021.
    10.5772/intechopen.96577
  6. Pérez-Gregorio, Rosa. "Effects of Pre- and Post-Harvest, Technological and Cooking Treatments on Phenolic Compounds of the Most Important Cultivated Vegetables of the Genus Allium". Netherlands, 2018.
    10.2174/9781681087399118010005
  7. Pérez-Gregorio, Rosa. "Influencia del clima sobre la producción y calidad de las diferentes subzonas amparadas por la D.O. Rías Baixas". In ACT, 65-73. Ourense, Spain: EPHYSLAB-ESCLIMA, 2012.
    Published
Conference abstract
  1. Pérez-Gregorio, Rosa; Catarina Bessa Pereira; Ricardo J. Dias; Nuno Mateus; Victor de Freitas. "Interaction between peanut proteins and polyphenols: Impact on protein digestibility and immunogenicity". Paper presented in XXVII Encontro Nacional da Sociedade Portuguesa de Química, Braga, 2021.
  2. Pérez-Gregorio, Rosa; Francisco, Telmo; Dias, Ricardo; Mateus, Nuno; de Freitas, Victor. "Efeito dos polifenóis da couve como moduladores da alergia alimentar". Paper presented in XXV Encontro Galego-Portugués de Química, Santiago de Compostela, 2019.
    Published
  3. Pérez-Gregorio, Rosa. "Polyphenol Interactions Impact in Gliadins Digestion and Immunogenicity". Paper presented in 2nd Conference on Food Bioactives & Health, Lisbon, 2019.
    Published
  4. Pérez-Gregorio, Rosa. "A multi-spectroscopic and thermodynamic study on the interaction of food polyphenols with gluten reactive peptides: from chemistry to health implications". Paper presented in XIV Encontro de Química dos Alimentos, 2018.
  5. Pérez-Gregorio, Rosa. "Emerging molecular level insights into the role of dietary polyphenols in the prevention of Celiac Disease,". Paper presented in 2nd Conference on Food Bioactives & Health, 2018.
  6. Pérez-Gregorio, Rosa. "Molecular insights on the interaction and preventive potential of dietary polyphenols in Celiac Disease,". Paper presented in XXIX International Conference on Polyphenols, 2018.
  7. Pérez-Gregorio, Rosa. "Estudio de interacción de gliadinas con la procianidina B3 y proteasas digestivas. Efecto sobre la inmunogenicidad y digestibilidad del gluten". Paper presented in XXIV Encontro Luso Galego de Quimica, 2018.
    Published
  8. Pérez-Gregorio, Rosa. "Optimization of HPLC analysis to study the Interactions between a Sacharomyces Cerevisiae protein-rich extract and wine procyanidins". Paper presented in 10º Encontro Nacional de Cromatografia, Bragança, 2017.
  9. Pérez-Gregorio, Rosa. "Polyphenols in Celiac Disease Prevention: a Multidisciplinary Study,". Paper presented in XXV Encontro Nacional da Sociedade Portuguesa de Química, 2017.
Conference paper
  1. Javier Echave; Catarina Lourenço-Lopes; Lucia Cassani; Maria Fraga-Corral; Pascual Garcia-Perez; Paz Otero; Anxo Carreira-Casais; et al. "Evidence and Perspectives on the Use of Phlorotannins as Novel Antibiotics and Therapeutic Natural Molecules". 2022.
    10.3390/eca2022-12728
  2. Bessa, Lucinda J.; Dias, Ricardo; Eaton, Peter; Mateus, Nuno; de Freitas, Victor; Pérez-Gregorio, Rosa. "Interactions between Polyphenols and Gut Microbiota: Effects on Celiac Disease peptides Biotransformation". Paper presented in 33th European Federation of Food Science and Technology Conference, Rotterdam, 2019.
    Published
  3. 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
  4. Pérez-Gregorio, Rosa. "Effect of minimally processed preservation technology in onion flavonoids content under aerobic and anaerobic conditions". 2010.
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. 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.
  5. Pérez-Gregorio, Rosa; Catarina Bessa Pereira; Ricardo J. Dias; Nuno Mateus; Victor de Freitas. "Mediterranean diet and Peanut allergy Unraveling the impact of polyphenol-peanut allergens interactions in protein digestibility and immunogenicity". Paper presented in 1º Congresso da Rede de Instituições do Ensino Superior para a Salvaguarda da Dieta Mediterrânica - RIESDM 2021, 2021.
  6. Pérez-Gregorio, Rosa. "New-level insights into the effects of grape seed polyphenols on intestinal processing and transport of a celiac disease immunodominant peptide". Paper presented in 1º Congresso da Rede de Instituições do Ensino Superior para a Salvaguarda da Dieta Mediterrânica - RIESDM 2021, 2021.
  7. Bessa, Lucinda J.; Eaton, Peter; Dias, Ricardo; Mateus, Nuno; de Freitas, Victor; Pérez-Gregorio, Rosa. "Gut microbiota-Tea Polyphenols interplay and Celiac Disease". Paper presented in International Conference in Food Polyphenols and Health, 2019.
  8. Pérez-Gregorio, Rosa; Bessa, Lucinda; Dias, Ricardo; Mateus, Nuno; de Freitas, Victor. "TEA POLYPHENOLS AND CELIAC DISEASE: INFLUENCE OF EGCG IN GUT MICROBIOTA DIGESTION OF CELIAC DISEASE-RELATED PEPTIDES". Paper presented in International Conference on Food Digestion/INFOGEST 2019, 2019.
  9. Pérez-Gregorio, Rosa. "Adstringência e Proteínas Salivares: Efeito das Colagens com EPL na Avaliação Sensorial do Vinho". Paper presented in 11th Alentejo Vine and Wine Symposium, 2019.
  10. Pérez-Gregorio, Rosa. "Estudo da Interação Proteína-Polifenol de um Extrato Proteico de Leveduras nas Colagens de Vinhos". Paper presented in XXIV ENCONTRO LUSO-GALEGO DE QUÍMICA, 2018.
  11. Pérez-Gregorio, Rosa. "A multi-spectroscopic and thermodynamic study on the interaction of food polyphenols with gluten reactive peptides: from chemistry to health implications". Paper presented in XIV Encontro Química dos Alimentos, 2018.
  12. Pérez-Gregorio, Rosa. "Estudio de interacción de gliadinas con la procianidina B3 y proteasas digestivas. Efecto sobre la inmunogenicidad y digestibilidad del gluten". Paper presented in XXIV Encontro Luso-Galego de Química, 2018.
  13. Pérez-Gregorio, Rosa. "Optimization of HPLC analysis to study the Interactions between a Sacharomyces Cerevisiae protein-rich extract and wine procyanidins". Paper presented in 10º Encontro Nacional de Cromatografia, 2017.
  14. Pérez-Gregorio, Rosa. "Polyphenols in Celiac Disease Prevention: a Multidisciplinary Study". Paper presented in XXV Encontro Galego-Portugués de Química, 2017.
  15. Pérez-Gregorio, Rosa. "Molecular level insights on the interaction between a Celiac Disease peptide and polyphenols by 1H-NMR spectroscopy". Paper presented in XXII Encontro Luso-Galego de Quimica, 2016.
  16. Pérez-Gregorio, Rosa. "Bioavailability of anthocyanins in Red wine". Paper presented in XVIII Congress of Portuguese Biochemical Society, 2016.
  17. Pérez-Gregorio, Rosa. "Characterization of gluten proteome and their relationship with toxicity in wheat flour". Paper presented in XXIII Encontro Luso-Galego de Quimica, 2016.
  18. Pérez-Gregorio, Rosa. "Reactivity of food tannins towards Celiac Disease peptides: interaction and influence on their epithelial transport". Paper presented in 28th International Conference on Polyphenols, 2016.
  19. Pérez-Gregorio, Rosa. "Identification of complexes formed between salivary proteins and procyanidin B3 by mass spectrometry. Effect of profile saliva and tannin concentration". Paper presented in 11º Encontro Nacional de Química Orgânica 5º Encontro de Química Terapêutica, 2015.
  20. Pérez-Gregorio, Rosa. "The Interaction Between Tannins and Proteins Involved in Celiac Disease - A preliminary Study". Paper presented in XVIII Congress of the Portuguese Biochemical Society, 2014.
  21. Pérez-Gregorio, Rosa. "Comparison of preservation technologies by monitoring flavonoids changes in fresh-cut onions under aerobic and anaerobic conditions and freeze-dried powder". Paper presented in IX Reunión Científica de la Sociedad Española de Cromatografía y Técnicas Afines, 2009.
  22. Pérez-Gregorio, Rosa. "Effect of storage conditions on flavonol content in different onion varieties (Allium cepa)". Paper presented in XII Jornadas de Análisis Instrumental, 2008.
  23. Pérez-Gregorio, Rosa. "Effect of curing and cooking on flavonols and anthocyanins in onion bulbs". Paper presented in The Tenth International Symposium on Hyphenated Techniques in Chromatography and Chromatographic Analysers, 2008.
  24. Pérez-Gregorio, Rosa. "Determination of flavonoids in different onion varieties: variation during long term storage". Paper presented in VII Encontro da Quimica dos Alimentos, 2005.
Journal article
  1. Rodolfo Simões; Ana Catarina Ribeiro; Ricardo Dias; Victor Freitas; Susana Soares; Rosa Pérez-Gregorio. "Unveiling the Immunomodulatory Potential of Phenolic Compounds in Food Allergies". Nutrients (2024): https://doi.org/10.3390/nu16040551.
    10.3390/nu16040551
  2. Ricardo Dias; Sara da Silva; Bruna Monteiro; Rosa Pérez-Gregorio; Nuno Mateus; Carmen Gianfrani; Maria Vittoria Barone; Petr Martinek; Victor Freitas. "Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac Disease". Food Research International (2024): https://doi.org/10.1016/j.foodres.2024.114008.
    10.1016/j.foodres.2024.114008
  3. Thadiyan Parambil Ijinu; Lorenza Francesca De Lellis; Santny Shanmugarama; Rosa Pérez-Gregorio; Parameswaran Sasikumar; Hammad Ullah; Daniele Giuseppe Buccato; et al. "Anthocyanins as Immunomodulatory Dietary Supplements: A Nutraceutical Perspective and Micro-/Nano-Strategies for Enhanced Bioavailability". Nutrients (2023): https://doi.org/10.3390/nu15194152.
    10.3390/nu15194152
  4. José Carlos Teixeira; Catarina Ribeiro; Rodolfo Simôes; Maria João Alegria; Nuno Mateus; Victor de Freitas; Rosa Pérez-Gregorio; Susana Soares. "Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds". Plants (2023): https://doi.org/10.3390/plants12193397.
    10.3390/plants12193397
  5. Ricardo Dias; Rosa Pérez-Gregorio. "Phenolic Compounds in Wine". Beverages (2023): https://doi.org/10.3390/beverages9030070.
    10.3390/beverages9030070
  6. 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
  7. Bravo, C.; Pérez-Gregório, R.; Pellegrini, E.; Contin, M.; Brandão, E.; Ramos, R.M.; Martin-Neto, L.; 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://www.scopus.com/inward/record.url?eid=2-s2.0-85178871304&partnerID=MN8TOARS.
    10.1007/s12649-023-02344-9
  8. Salas, E.; Oliveira, J.; Perez-Gregorio, R.. "Editorial: Natural extracts as food ingredients: from chemistry to health". Frontiers in Nutrition 10 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85176736031&partnerID=MN8TOARS.
    10.3389/fnut.2023.1306307
  9. da Silva, S.; Pérez-Gregorio, R.; Mateus, N.; Freitas, V.; Dias, R.. "Evidence of increased gluten-induced perturbations in the nucleophilic tone and detoxifying defences of intestinal epithelial cells impaired by gastric disfunction". Food Research International 173 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85166355218&partnerID=MN8TOARS.
    10.1016/j.foodres.2023.113317
  10. Cambeiro-Pérez, N.; Figueiredo-González, M.; Pérez-Gregorio, M.R.; Bessa-Pereira, C.; De Freitas, V.; Sánchez, B.; Martínez-Carballo, E.. "Unravelling the immunomodulatory role of apple phenolic rich extracts on human THP-1- derived macrophages using multiplatform metabolomics". Food Research International 155 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85125541563&partnerID=MN8TOARS.
    10.1016/j.foodres.2022.111037
  11. Guerreiro, C.; Brandão, E.; de Jesus, M.; Gonçalves, L.; Pérez-Gregório, R.; Mateus, N.; de Freitas, V.; Soares, S.. "New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels". Food Chemistry 375 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85119914214&partnerID=MN8TOARS.
    10.1016/j.foodchem.2021.131642
  12. Rocchetti, Gabriele; Gregorio, Rosa Perez; Lorenzo, Jose M.; Barba, Francisco J.; Garcia Oliveira, Paula; Prieto, Miguel A.; Simal-Gandara, Jesus; et al. "Functional implications of bound phenolic compounds and phenolics-food interaction: A review". Comprehensive Reviews in Food Science and Food Safety (2022): https://publons.com/wos-op/publon/51675042/.
    10.1111/1541-4337.12921
  13. Maria Rosa Pérez-Gregorio; Catarina Bessa Pereira; Ricardo Dias; Nuno Mateus; Victor de Freitas. "New-Level Insights into the Effects of Grape Seed Polyphenols on the Intestinal Processing and Transport of a Celiac Disease Immunodominant Peptide". Journal of Agricultural and Food Chemistry (2021): https://doi.org/10.1021/acs.jafc.1c03713.
    10.1021/acs.jafc.1c03713
  14. Rosa Pérez-Gregorio. "Phenolic Compounds and Functional Beverages". Beverages (2021): https://doi.org/10.3390/beverages7040071.
    10.3390/beverages7040071
  15. Bessa, Catarina; Francisco, Telmo; Dias, Ricardo; Mateus, Nuno; Freitas, Victor de; Pérez-Gregorio, Rosa. "Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications". Frontiers in Sustainable Food Systems 5 (2021): http://dx.doi.org/10.3389/fsufs.2021.623611.
    10.3389/fsufs.2021.623611
  16. Noelia Cambeiro-Pérez; Xiana González-Gómez; Carmen González-Barreiro; María Rosa Pérez-Gregorio; Iva Fernandes; Nuno Mateus; Victor de Freitas; Borja Sánchez; Elena Martínez-Carballo. "Metabolomics Insights of the Immunomodulatory Activities of Phlorizin and Phloretin on Human THP-1 Macrophages". Molecules 26 4 (2021): 787-787. https://doi.org/10.3390/molecules26040787.
    Published • 10.3390/molecules26040787
  17. Pérez-Gregorio, Rosa. "First Morphological-level Insights into the Efficiency of Green Tea Catechins and Grape Seed Procyanidins on a Transgenic Mouse Model of Celiac Disease Enteropathy". Food & Function (2021):
    Submitted • 10.1039/d1fo01263k
  18. Pérez-Gregorio, Rosa. "Functional implications of phenolic compounds and dietary fiber interaction: A review". Comprehensive Reviews in Food Science and Food Safety (2021):
    Under revision
  19. Pérez-Gregorio, Rosa; 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.
    Accepted • 10.1016/j.foodres.2021.110261
  20. Pérez-Gregorio, Rosa. "Role of epigallocatechin-gallate and the multistrain synbiotic prodefen® on Celiac disease-related peptides biotransformation". Nutrients (2021):
    Submitted
  21. Pérez-Gregorio, Rosa. "Unravelling Procyanidin effect on Gliadin Digestion and Immunogenicity". Food Chemistry (2021):
    Under revision
  22. Dias, R.; Pereira, C.B.; Pérez-Gregorio, R.; Mateus, N.; Freitas, V.; Pérez-Gregorio, Rosa. "Recent advances on dietary polyphenol's potential roles in Celiac Disease". Trends in Food Science and Technology 107 (2021): 213-225. http://www.scopus.com/inward/record.url?eid=2-s2.0-85096198555&partnerID=MN8TOARS.
    Accepted • 10.1016/j.tifs.2020.10.033
  23. Pérez-Gregorio, Rosa. "Polyphenols and immune reactions to food: From chemistry to immunomodulatory mechanisms". Frontiers In Sustainable Food Systems (2021):
    Accepted
  24. Pérez-Gregorio, Rosa. "New insights into the effect of grape seed polyphenols in intestinal hydrolysis and transepithelial passage of a celiac disease immunodominant peptide". Food and Function (2021):
    Submitted
  25. Dias Ricardo; Francisco Telmo; Bessa Pereira Catarina; Mateus Nuno; de Freitas Victor; Pérez-Gregorio Rosa. "Unravelling the effects of procyanidin on gliadin digestion and immunogenicity". Food & Function (2021): https://doi.org/10.1039/D1FO00382H.
    10.1039/D1FO00382H
  26. Pérez-Gregorio, Rosa. "Metabolomics insights of the immunomodulatory activities of phlorizin and phloretin on human THP-1 macrophages". Molecules (2021):
    10.3390/molecules26040787
  27. Pérez-Gregorio, Rosa. "New-level insights into the effects of grape seed polyphenols on intestinal processing and transport of a celiac disease immunodominant peptide". Journal of Agricultural and Food Chemistry (2021):
    Under revision
  28. Dias, Ricardo; Oliveira, Helder; Fernandes, Iva; Simal-Gandara, Jesus; Perez-Gregorio, Rosa. "Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics". Critical Reviews in Food Science and Nutrition (2020): 1-22. http://dx.doi.org/10.1080/10408398.2020.1754162.
    10.1080/10408398.2020.1754162
  29. Reis, A.; Perez-Gregorio, R.; Mateus, N.; de Freitas, V.. "Interactions of dietary polyphenols with epithelial lipids: advances from membrane and cell models in the study of polyphenol absorption, transport and delivery to the epithelium". Critical Reviews in Food Science and Nutrition (2020): 1-24. http://www.scopus.com/inward/record.url?eid=2-s2.0-85087783493&partnerID=MN8TOARS.
    10.1080/10408398.2020.1791794
  30. Perez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; de Freitas, Victor; Pérez-Gregorio, R.; Soares, S.; Mateus, N.; de Freitas, V.. "Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin". Molecules 25 15 (2020): https://publons.com/publon/32460894/.
    10.3390/MOLECULES25153443
  31. Pérez-Gregorio, Rosa. "An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems". Food Chemistry (2019): http://dx.doi.org/10.1016/j.foodchem.2019.125167.
    10.1016/j.foodchem.2019.125167
  32. Oliveira, H.; Perez-Gregório, R.; de Freitas, V.; Mateus, N.; Fernandes, I.; Oliveira, Helder; Perez-Gregorio, Rosa; et al. "Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine". Food Chemistry 276 (2019): 410-418. http://www.scopus.com/inward/record.url?eid=2-s2.0-85054689153&partnerID=MN8TOARS.
    10.1016/j.foodchem.2018.09.159
  33. Dias, R.; Brás, N.F.; Pérez-Gregorio, M.; Fernandes, I.; Mateus, N.; Freitas, V.; Pérez-Gregorio, Rosa; et al. "A multi-spectroscopic study on the interaction of food polyphenols with a bioactive gluten peptide: From chemistry to biological implications". Food Chemistry 299 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85068391371&partnerID=MN8TOARS.
    Accepted • 10.1016/j.foodchem.2019.125051
  34. Dias, R.; Brás, N.F.; Fernandes, I.; Pérez-Gregorio, M.; Mateus, N.; Freitas, V.. "Molecular insights on the interaction and preventive potential of epigallocatechin-3-gallate in Celiac Disease". International Journal of Biological Macromolecules 112 (2018): 1029-1037. http://www.scopus.com/inward/record.url?eid=2-s2.0-85042181539&partnerID=MN8TOARS.
    10.1016/j.ijbiomac.2018.02.055
  35. Perez-Gregorio, M.R.; Días, R.; Mateus, N.; De Freitas, V.; M. R. Perez-Gregorio; R. Días; N. Mateus; V. de Freitas. "Identification and characterization of proteolytically resistant gluten-derived peptides". Food and Function 9 3 (2018): 1726-1735. http://www.scopus.com/inward/record.url?eid=2-s2.0-85044208812&partnerID=MN8TOARS.
    10.1039/c7fo02027a
  36. Perez-Gregorio, M.R.; Días, R.; Mateus, N.; De Freitas, V.; M. R. Perez-Gregorio; R. Días; N. Mateus; V. de Freitas. "Chromatographic and mass spectrometry analysis of wheat flour prolamins, the causative compounds of celiac disease". Food and Function 8 8 (2017): 2712-2721. http://www.scopus.com/inward/record.url?eid=2-s2.0-85027454595&partnerID=MN8TOARS.
    10.1039/c7fo00266a
  37. Perez-Gregorio, M.R.; Simal-Gándara, J.. "A critical review of the characterization of polyphenol–protein interactions and of their potential use for improving food quality". Current Pharmaceutical Design 23 19 (2017): 2742-2753. http://www.scopus.com/inward/record.url?eid=2-s2.0-85027881231&partnerID=MN8TOARS.
    10.2174/1381612823666170202112530
  38. García-Estévez, I.; Pérez-Gregorio, R.; Soares, S.; Mateus, N.; De Freitas, V.; Garcia-Estevez, Ignacio; Perez-Gregorio, Rosa; et al. "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.
    10.20870/oeno-one.2017.51.2.1816
  39. Ferrer-Gallego, R.; Pérez-Gregorio, R.; Hernández-Hierro, J.M.; Quijada-Morín, N.; García-Estévez, I.. "Polyphenols and food quality". Journal of Food Quality 2017 (2017): http://www.scopus.com/inward/record.url?eid=2-s2.0-85027379116&partnerID=MN8TOARS.
    10.1155/2017/1640519
  40. Pérez-Gregorio, R.; Simal-Gándara, J.. "A critical review of bioactive food components, and of their functional mechanisms, biological effects and health outcomes". Current Pharmaceutical Design 23 19 (2017): 2731-2741. http://www.scopus.com/inward/record.url?eid=2-s2.0-85027849116&partnerID=MN8TOARS.
    10.2174/1381612823666170317122913
  41. Fernandes, Iva; Perez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; de Freitas, Victor; Fernandes, I.; P�rez-Gregorio, R.; et al. "Wine Flavonoids in Health and Disease Prevention". Molecules 22 2 (2017): https://publons.com/publon/665532/.
    10.3390/MOLECULES22020292
  42. Fernandes, I.; Perez-Gregorio, R.; Soares, S.; Mateus, N.; De Freitas, V.. "Wine". Fermented Foods in Health and Disease Prevention (2017): https://publons.com/publon/30751474/.
    10.1016/B978-0-12-802309-9.00026-1
  43. Pérez-Gregorio, Rosa. "Interaction study between wheat-derived peptides and procyanidin B3 by mass spectrometry". Food Chemistry (2016): https://www.scopus.com/inward/record.uri?eid=2-s2.0-84942031278&partnerID=40&md5=21bce8561df417944fdfbefbead2d2f7.
    10.1016/j.foodchem.2015.08.108
  44. Dias, Ricardo; Perez-Gregorio, Rosa; Mateus, Nuno; De Freitas, Victor; Dias, R.; Perez-Gregorio, R.; Mateus, N.; De Freitas, V.. "The interaction between tannins and gliadin derived peptides in a celiac disease perspective". RSC Advances 5 41 (2015): 32151-32158. https://publons.com/publon/11828184/.
    10.1039/C5RA02968F
  45. Perez-Gregorio, M.R.; Mateus, N.; De Freitas, V.. "Rapid screening and identification of new soluble tannin-salivary protein aggregates in saliva by mass spectrometry (MALDI-TOF-TOF and FIA-ESI-MS)". Langmuir 30 28 (2014): 8528-8537. http://www.scopus.com/inward/record.url?eid=2-s2.0-84904599967&partnerID=MN8TOARS.
    10.1021/la502184f
  46. Pérez-Gregorio, M.R.; Regueiro, J.; Simal-Gándara, J.; Rodrigues, A.S.; Almeida, D.P.F.. "Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review". Critical Reviews in Food Science and Nutrition 54 8 (2014): 1050-1062. http://www.scopus.com/inward/record.url?eid=2-s2.0-84893561692&partnerID=MN8TOARS.
    10.1080/10408398.2011.624283
  47. Perez-Gregorio, M.R.; Mateus, N.; De Freitas, V.. "New procyanidin B3-human salivary protein complexes by mass spectrometry. Effect of salivary protein profile, tannin concentration, and time stability". Journal of Agricultural and Food Chemistry 62 41 (2014): 10038-10045. http://www.scopus.com/inward/record.url?eid=2-s2.0-84908042668&partnerID=MN8TOARS.
    10.1021/jf5033284
  48. Gregorio, Maria. "Increasing the added-value of onions as a source of antioxidant flavonoids: a critical review". Critical Reviews in Food Science and Nutrition (2013): http://www.tandfonline.com/doi/full/10.1080/10408398.2011.624283#.Uqrqn7eYbIU.
    doi: 10.1080/10408398.2011.624283
  49. Rodrigues, A. S.; Almeida, D. P. F.; Garcia-Falcon, M. S.; Simal-Gandara, J.; Perez-Gregorio, M. R.. "Postharvest Storage Systems Affect Phytochemical Content and Quality of Traditional Portuguese Onion Cultivars". XXVIII INTERNATIONAL HORTICULTURAL CONGRESS ON SCIENCE AND HORTICULTURE FOR PEOPLE (IHC2010): INTERNATIONAL SYMPOSIUM ON POSTHARVEST TECHNOLOGY IN THE GLOBAL MARKET (2012): https://publons.com/wos-op/publon/5980693/.
    10.17660/ACTAHORTIC.2012.934.180
  50. Pérez-Gregorio, M.R.; Regueiro, J.; González-Barreiro, C.; Rial-Otero, R.; Simal-Gándara, J.. "Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage". Food Control 22 7 (2011): 1108-1113. http://www.scopus.com/inward/record.url?eid=2-s2.0-79951856754&partnerID=MN8TOARS.
    10.1016/j.foodcont.2011.01.006
  51. Pérez-Gregorio, M.R.; Regueiro, J.; Alonso-González, E.; Pastrana-Castro, L.M.; Simal-Gándara, J.. "Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)". LWT - Food Science and Technology 44 8 (2011): 1793-1801. http://www.scopus.com/inward/record.url?eid=2-s2.0-79956335211&partnerID=MN8TOARS.
    10.1016/j.lwt.2011.03.007
  52. Pérez-Gregorio, M.R.; González-Barreiro, C.; Rial-Otero, R.; Simal-Gándara, J.. "Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices". Food Control 22 12 (2011): 2052-2058. http://www.scopus.com/inward/record.url?eid=2-s2.0-79960144622&partnerID=MN8TOARS.
    10.1016/j.foodcont.2011.05.028
  53. Pérez-Gregorio, M.R.; García-Falcón, M.S.; Simal-Gándara, J.. "Flavonoids changes in fresh-cut onions during storage in different packaging systems". Food Chemistry 124 2 (2011): 652-658. http://www.scopus.com/inward/record.url?eid=2-s2.0-77955770248&partnerID=MN8TOARS.
    10.1016/j.foodchem.2010.06.090
  54. Rodrigues, A.S.; Pérez-Gregorio, M.R.; García-Falcón, M.S.; Simal-Gándara, J.; Almeida, D.P.F.. "Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions". Food Chemistry 124 1 (2011): 303-308. http://www.scopus.com/inward/record.url?eid=2-s2.0-77955266206&partnerID=MN8TOARS.
    10.1016/j.foodchem.2010.06.037
  55. Pérez-Gregorio, R.M.; García-Falcón, M.S.; Simal-Gándara, J.; Rodrigues, A.S.; Almeida, D.P.F.; Gregorio, Maria; Maria Perez-Gregorio, Rosa; et al. "Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest". Journal of Food Composition and Analysis 23 6 (2010): 592-598. http://www.scopus.com/inward/record.url?eid=2-s2.0-77957884474&partnerID=MN8TOARS.
    10.1016/j.jfca.2009.08.013
  56. Pérez-Gregorio, M.R.; García-Falcón, M.S.; Martínez-Carballo, E.; Simal-Gándara, J.. "Removal of polycyclic aromatic hydrocarbons from organic solvents by ashes wastes". Journal of Hazardous Materials 178 1-3 (2010): 273-281. http://www.scopus.com/inward/record.url?eid=2-s2.0-77951498892&partnerID=MN8TOARS.
    10.1016/j.jhazmat.2010.01.073
  57. Rodrigues, A.S.; Pérez-Gregorio, M.R.; García-Falcón, M.S.; Simal-Gándara, J.; Almeida, D.P.F.. "Effect of post-harvest practices on flavonoid content of red and white onion cultivars". Food Control 21 6 (2010): 878-884. http://www.scopus.com/inward/record.url?eid=2-s2.0-75549086820&partnerID=MN8TOARS.
    10.1016/j.foodcont.2009.12.003
  58. Rodrigues, A.S.; Pérez-Gregorio, M.R.; García-Falcón, M.S.; Simal-Gándara, J.. "Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs". Food Research International 42 9 (2009): 1331-1336. http://www.scopus.com/inward/record.url?eid=2-s2.0-68349139743&partnerID=MN8TOARS.
    10.1016/j.foodres.2009.04.005
  59. Alén-Ruiz, F.; Pérez-Gregorio, M.R.; Martínez-Carballo, E.; García-Falcón, M.S.; Simal-Gándara, J.. "Influence of polyphenols on colour and antioxidant value in plant foods". Electronic Journal of Environmental, Agricultural and Food Chemistry 7 8 (2008): 3171-3176. http://www.scopus.com/inward/record.url?eid=2-s2.0-77956051300&partnerID=MN8TOARS.
Magazine article
  1. Francisco, Telmo; Pérez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; Filipe Centeno; Maria de Fátima Teixeira; Freitas, Victor. "EPL, na vanguarda das colas enológicas", Enovitis, 2019
Preprint
  1. Thadiyan Parambil Ijinu; Lorenza Francesca De Lellis; Santny Shanmugarama; Rosa Pérez-Gregorio; Parameswaran Sasikumar; Hammad Ullah; Daniele Giuseppe Buccato; et al. "Anthocyanins as Immunomodulatory Dietary Supplements: A Nutraceutical Perspective and Micro-/Nano-Strategies for Enhanced Bioavailability". 2023. https://doi.org/10.20944/preprints202309.0616.v1.
    10.20944/preprints202309.0616.v1

Intellectual property

Patent
  1. Pérez-Gregorio, Rosa. 2019. "GoGlico". United States.
    Allowed
  2. Pérez-Gregorio, Rosa. 2012. "PROCESS FOR OBTAINING RIVAROXABAN AND INTERMEDIATE THEREOF". Spain.
    Expired

Other

Other output
  1. Onions: A Source of Flavonoids. 2017. Ana Sofia Rodrigues; Domingos P.F. Almeida; Jesus Simal-Gándara; Maria Rosa Pérez-Gregorio; Pérez-Gregorio, Rosa. https://doi.org/10.5772%2Fintechopen.69896.
    10.5772/intechopen.69896
  2. Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest. Onions are rich in different types of phenolics, mainly flavonols, and in red varieties anthocyanins are also present. This is significant because these classes of phenolics are antioxidants and hence may impart important functional properties to onions. The aim of the present work was to simultaneously determine flavonol and anthocyanin concentrations in different onion varieties, two white (Bran. 2010. Faculdade de Ciências. http://hdl.handle.net/10216/97223.
    10.1016/J.JFCA.2009.08.013
  3. Effect of post-harvest practices on flavonoid content of red and white onion cultivars. Onions are major sources of flavonoids in the human diet. However, little information is available regarding the effects of long-storage or exposure to specific stress conditions on flavonoids content of onions. The aim of this work was to assess the effect of different post-harvest treatments on the flavonoid composition of two Portuguese landrace varieties of onions ('Branca da Povoa' and 'Verme. 2010. Faculdade de Ciências. http://hdl.handle.net/10216/101460.
    10.1016/j.foodcont.2009.12.003
Activities

Oral presentation

Presentation title Event name
Host (Event location)
2019/12/26 Efeito dos polifenóis da couve como moduladores da alergia alimentar Encontro Galego Portugues de Quimica
(Santiago de Compostela, Spain)
2019/11/12 Interactions between polyphenols and gut microbiota: Effects on celiac disease peptides biotransformation 33th EEFOST
(Rotterdam)
2019 Wine fining with yeast protein extract: effect on polyphenols composition and the related sensorial attributes Œno conference : International Symposium of Enology of Bordeaux
2018/09/26 Polyphenol Interactions Impact in Gliadins Digestion and Immunogenicity 2nd Conference on Food Bioactives & Health
2018/07/16 Food tannins as modulators in transepithelial passage of Celiac Disease-related peptides XXIV International Conference on Polyphenols, 9th Tannins Conference
IEEE
2018 Molecular insights on the interaction and preventive potential of dietary polyphenols in Celiac Disease, XXIX International Conference on Polyphenols (ICP) and the 9th Tannin Conference (TC).
2018 Emerging molecular level insights into the role of dietary polyphenols in the prevention of Celiac Disease, 2nd International Conference on Food Bioactives & Health
2016 Understanding the molecular mechanism of polyphenol binding to an immunodominant Celiac Disease peptide, XIII Encontro de Química dos Alimentos

Event participation

Activity description
Type of event 		Event name
Institution / Organization
2015/10/13 - 2015/10/16 Poster Presentation- Characterization of celiac disease-related peptides-procyanidin B3 complexes by mass spectrometry-
Congress
 EUROFOODCHEM XVIII
Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

Jury of academic degree

Topic
Role 		Candidate name (Type of degree)
Institution / Organization
2020 From chemistry to biological implications of polyphenols in Celiac Disease
(Thesis) Arguer
 Ricardo Dias (PhD)
2020 Reducing salt and sugar in Breakfast Cereals. Nutritional and Technological Impact Francisca Corte Real (Master)
Faculdade de Ciências da Universidade do Porto, Portugal
2019/12/12 Effects of new fungicides on the proteome of fermentative yeasts and the phenolic metabolome with influence on the color of red wines
(Thesis) Main arguer
 Noelia Briz Cid (PhD)
Universidade de Vigo - Campus Ourense, Spain
2019 Caracterização de variedades de arroz Monica Geraldo de Jesus (Master)
2018 Carga de polifenóis nas lipoproteínas em circulação: impacto na saúde endotelial Marcelo Correia Fonseca (Other)
2018 Estudo da glicação da transferrina sérica em individuos com diabetes mellitus tipo 1 Claudia Sofia Gomes Cardoso (Other)
2018 Estudo da modulação de propriedades organoléticas (adstringência) com ligninas Rafael Diogo Caldeira Duarte (Other)

Association member

Society Organization name Role
2018/07 - Current Groupe Polyphenols Membership
2008/01 - 2011/11 Antioxgal: Galician network for the study of natural antioxidants Membership with teaching as well as divulgative roles

Consulting

Activity description Institution / Organization
2018/01/01 - Current I have performed consulting tasks in the development of a new device for healthy applications. GoGlico

Course / Discipline taught

Academic session Degree Subject (Type) Institution / Organization
2020/02/01 - Current Chemical and Biochemical Aspects in Nutrition-Masters Degree in Food Science and Technology Chemical and Biochemical Aspects in Nutrition (Mestrado)
2021 - 2021 Dias, R. & Pérez-Gregorio, R., “Food bioactives, immunity and inflammation: paving the way towards novel functional interventions aiming to prevent modern food intolerances”, EUGLOH’21 Summer School (2021, Online Event, France).
2008/07/14 - 2008/07/16 University extension course: New horizonts in natural antioxidants
2007 - 2007 Separación, Identificación y Quantificación de Antocianinas y Flavonoles por HPLC-DAD Training Course (Graduado) Universidade de Vigo, Spain

Antioxgal-Rede de Estudo de moleculas con capacidade antioxidante, Spain

Evaluation committee

Activity description
Role 		Institution / Organization Funding entity
2021 - Current Member of the evaluation Committee Estonian Research Council Estonian Research Council (ETAg), Estonia

Interview (newspaper / magazine)

Activity description Newspaper / Forum
2011/11/11 "Cebolla, la reina de la cocina ¿y del botiquin?" is a magazine interview based on the healthy effects attributed to onion derived from its phenolic composition La Vanguardia

Journal scientific committee

Journal title (ISSN) Publisher
2021 - Current International Journal of Molecular Sicence mdpi
2019 - Current Beverages (2306-5710) MDPI AG
2018 - Current RSC Advances (2046-2069) The Royal Society of Chemistry
2017 - Current Journal of Food Quality (1745-4557) Wiley (Blackwell Publishing)
2017 - Current Journal of Cereal Science (1095-9963) Elsevier
2017 - Current Food & Function (2042-650X) The Royal Society of Chemistry
2016 - Current Postharvest Biology and Technology (0925-5214) Elsevier

Mentoring / Tutoring

Topic Student name
2020 - 2020 Berries polyphenols and peanut allergens: digestion and immune response Daniela Oliveira
2020 - 2020 Estudos de interação molecular entre os polifenóis e as proteínas do amendoim: efeitos na estrutura da proteína Catarina Dias
2019 - 2019 Final Project Beatriz Silva
2017 - 2019 Research Project in Collaboration with Industry Telmo Francisco
2016 - 2017 Research Project in Collaboration with Industry Abigail Ferreira
2016 - 2016 Programa de Estágios Extra-Curricular Ana Lucia Pereira
2016 - 2016 Programa de Estágios Extra-Curricular Rita Costa
2015 - 2016 Master´s Degree Ricardo Dias
Distinctions

Award

2020 DigiEduHack Hack the Food System
European Institute of Innovation & Technology (EIT)- EIT Foods-European Comission, Belgium
2019 Best Poster Communication
ICPH Scientific Committee, Japan
2016 Best Communication in Mass Spectrometry
Sociedade Portuguesa de Química, Portugal