Elsa Judite Ferreira Azevedo Brandão (AA1E-DF51-6EA8)

Curriculum Vitae

Elsa Judite Ferreira Azevedo Brandão

Elsa Brandão (EB), BSc and MSc in Biochemistry, is a Junior researcher at REQUIMTE/LAQV at Faculty of Sciences, Porto. She holds a PhD in Sustainable Chemistry by University of Porto, University of Aveiro and University Nova de Lisboa (2018). In 2019, she won a Junior Individual Research Position (CEEC) in a highly competitive call funded by FCT. Her research is focused on the understanding of the taste properties (astringency and bitterness) of polyphenol-rich products and their central molecular mechanisms, together with their modulation. She has been developing economical, innovative, and sustainable approaches to modulate these unpleasant taste properties through technological processes that enhance the overall food quality. EB published 31 articles in peer-reviewed journals and 2 book chapters. She has more than 60 oral (3 as invited or keynote speaker) and poster communications in inter-/national scientific meetings and workshops. She has been tutoring and supervising various graduate and master students, including Erasmus internships with PhD students and post-doctoral researchers, and currently she is the co-supervisor of a PhD student. She has been involved in several completed projects (BIOPAD, FoodNanoSense, Iberphenol, MOBFOOD and YES-YEaST) and, currently, she is a team member of an ERC project (BeTasty, GA 101040462) and a task leader of the European project WHEATBIOME (GA 101084344). She was also nominated as Management Committee (MC) member of COST Action CA22161 (The core outcomes are bridging the gap of new proteins and flavour). Elsa has also established various collaborations with national and European research groups (SupAgro, Montpellier, France) and with Portuguese industries and companies (SuperBock group, Sumol-Compal, Proenol and Sensetest).

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Identification

Personal identification

Full name: Elsa Judite Ferreira Azevedo Brandão

Citation names

Brandão, Elsa

Author identifiers

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

Email addresses

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

Addresses

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

Websites

https://www.foodphenolab.com/ (Professional)
https://www.requimte.pt/ (Professional)

Knowledge fields

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

Languages

Language	Speaking	Reading	Writing	Listening
Portuguese (Mother tongue)
English	Upper intermediate (B2)	Advanced (C1)	Upper intermediate (B2)	Advanced (C1)
Spanish; Castilian	Elementary (A2)	Elementary (A2)	Beginner (A1)	Intermediate (B1)
French	Beginner (A1)	Elementary (A2)	Beginner (A1)	Elementary (A2)

Education

	Degree	Classification
2018/12 Concluded	Química Sustentável (Doutoramento) Universidade do Porto Faculdade de Ciências, Portugal Universidade de Aveiro, Portugal Universidade Nova de Lisboa, Portugal "INOVAD - Development of new formulations based on polysaccharides to reduce the astringency of beverages" (THESIS/DISSERTATION)	Approved
2014/07 Concluded	Bioquímica (Mestrado) Universidade do Porto Faculdade de Ciências, Portugal Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal "Influência das proteínas salivares no sabor dos alimentos: estudo da interação taninos-proteínas salivares" (THESIS/DISSERTATION)	18
2011/09 Concluded	Bioquímica (Licenciatura) Universidade do Porto Faculdade de Ciências, Portugal Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal "O papel das proteínas salivares na alimentação: aspectos sensoriais e nutricionais" (THESIS/DISSERTATION)	14

Affiliation

Science

	Category Host institution	Employer
2020/07/16 - Current	Contracted Researcher (Research)	REQUIMTE LAQV Porto, Portugal

2019/01/15 - 2020/07/15	Postdoc (Research)	Universidade do Porto Faculdade de Ciências, Portugal

2016/01 - 2016/04	Visiting Researcher (Research)	Montpellier SupAgro, France
	Montpellier SupAgro, France
2013/10 - 2014/11	Research Trainee (Research)	Universidade do Porto Faculdade de Ciências, Portugal

Teaching in Higher Education

	Category Host institution	Employer
2021/02 - 2021/06	Invited Assistant Professor (University Teacher)	Universidade do Porto Faculdade de Ciências, Portugal

Others

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

Projects

Grant

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

Contract

	Designation	Funders
2020/07 - Current	POLYtASTe - Use of different natural POLYsaccharides to modulate the ASTringency of plant-based products CEECIND/01598/2018 Principal investigator	Fundação para a Ciência e a Tecnologia Ongoing
2022/06/01 - 2028/05/31	New molecular and cell-based approaches to assess food astringency and bitterness 101040462 Researcher Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal	European Research Council Ongoing
2023/01/01 - 2027/12/31	Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products (Task Leader) 101084344 Researcher Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal	Ongoing
2023/10/24 - 2027/10/23	COST Action CA22161- Future of plant-based food: Bridging the gap of new proteins and FLAVOURsome (FLAVOURsome) (MC member) CA22161 Researcher European Cooperation in Science and Technology, Belgium	European Cooperation in Science and Technology Ongoing
2021/01/01 - 2025/12/31	Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos LA/P/0008/2020 10.54499/LA/P/0008/2020 Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal Universidade de Aveiro, Portugal Associação para a Inovação e Desenvolvimento da FCT, Portugal Universidade de Évora, Portugal Unidade de Investigação Vidro e Cerâmica para as Artes, Portugal Universidade de Lisboa Instituto Dom Luiz, Portugal Universidade NOVA de Lisboa, Portugal	Fundação para a Ciência e a Tecnologia Ongoing
2021 - 2023/12	YES - YEaSt Process development for the production of low-alcoholic beers 70135 Researcher REQUIMTE LAQV Porto, Portugal	Agência Nacional de Inovação SA Ongoing
2018 - 2021/07	MOBFOOD - Mobilizing scientific and technological knowledge in response to the agrifood market challenges POCI-01-0247-FEDER-024524 Technical development Universidade do Porto Faculdade de Ciências, Portugal	Horizon 2020 Ongoing
2019/01/01 - 2019/12/31	Associated Laboratory for Green Chemistry - Clean Technologies and Processes UID/QUI/50006/2019 Universidade do Porto Faculdade de Ciências, Portugal Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal Universidade do Porto Instituto de Ciências Tecnologias e Agroambiente, Portugal Associação para a Inovação e Desenvolvimento da FCT, Portugal	Fundação para a Ciência e a Tecnologia Concluded
2019/01/01 - 2019/12/31	Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos (UID/QUI/50006/2019) UID/QUI/50006/2019 Universidade do Porto Faculdade de Ciências, Portugal Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal Universidade do Porto Instituto de Ciências Tecnologias e Agroambiente, Portugal Universidade Nova de Lisboa Associação para a Inovação e Desenvolvimento da FCT, Portugal	Fundação para a Ciência e a Tecnologia Concluded
2016 - 2019	FoodNanoSense: Biosensing research on food astringency and bitterness of natural phenolics PTDC/AGR-TEC/6547/2014 Researcher REQUIMTE LAQV Porto, Portugal	Fundação para a Ciência e a Tecnologia Concluded

Other

	Designation	Funders
2023/01/01 - 2025/12/31	InsectERA - A ERA da indústria dos insetos C632327738-00466948 Researcher Universidade do Porto Faculdade de Ciências, Portugal
2022/01/01 - 2025/12/31	VIIAFOOD - Plataforma de Valorização, Industrialização e Inovação comercial para o Agro-Alimentar C644929456-00000040 Researcher Universidade do Porto Faculdade de Ciências, Portugal	Ongoing
2020/09/01 - 2023/11/29	AGRIFOOD-XXI NORTE-01-0145-FEDER-000041 Researcher Universidade do Porto, Portugal	Concluded
2022/10 - 2023/09	Modulação do sabor de produtos de origem vegetal: estudo de compostos com capacidade para diminuir a adstringência 6250 Supervisor REQUIMTE LAQV Porto, Portugal	Concluded
2020/10 - 2021/12	Estudo do efeito de polissacarídeos entre proteínas salivares e polifenóis: relação entre atividade-estrutura 6469 Other REQUIMTE LAQV Porto, Portugal	Concluded
2021/02 - 2021/07	Modulação do sabor dos alimentos: efeito dos polissacáridos na interação polifenóis-proteínas salivares 9015 Supervisor REQUIMTE LAQV Porto, Portugal	Concluded

Outputs

Publications

Book chapter	Ribeiro, Catarina; Brandão, Elsa; Bravo, Carlo; Dias, Ricardo; de Freitas, Victor; Soares, Susana; Pérez-Gregorio, Rosa; Brandão, Elisa. "Characterization of Polyphenols-Protein Interactions: From Chemistry to Food Technology and Human Nutrition". In Extraction, Characterization, and Functional Assessment of Bioactive Compounds, 65-75. Springer US, 2024. 10.1007/978-1-0716-3942-9_6 Bessa-Pereira, Catarina; Dias, Ricardo; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana; Pérez-Gregorio, Rosa. "Eat Tasty and Healthy: Role of Polyphenols in Functional Foods". In Functional Foods [Working Title]. IntechOpen, 2021. 10.5772/intechopen.96577
Conference abstract	Lima, R.C; Rocha, Célia; Soares, Susana; Brandão, Elsa; Ribeiro, José Carlos; Mateus, Nuno; Freitas, Vítor. "Temporal perception of basic tastes in coffee and correlation of the interaction of polyphenols with human salivary proteins and bitter taste receptors". Paper presented in 13th Pangborn Sensory Science Symposium, Edinburgh, 2019. Published Soares, Susana; Brandão, Elsa; Guerreiro, Carlos; Mateus, Nuno; de Freitas, Victor. "Interação de uma mistura de procianidinas com diferentes famílias de proteínas salivares". Paper presented in XXIV Encontro Luso-Galego de Química, Porto, 2018.
Conference poster	Ribeiro, Ana Catarina; Brandão, Elsa; Mateus, Nuno; De Freitas, Victor; Pérez-Gregorio, Rosa. "Boosting Yogurt with Polyphenols: Understanding the impact on technological, functional and sensory properties". Paper presented in BIP "MedChem Program: From Organic Chemistry to Pharmaceutical Drugs", 2024. Simões, Rodolfo; Brandão, Elsa; Pinto, Susana Soares; Victor de Freitas; Pérez-Gregorio, Rosa. "Exploring The Bioaccessibility of Immunogenic Peptides In Milk And Eggs: Influence of Dietary Polyphenols And Food Matrix". Paper presented in 8th International Conference on Food Digestion, 2024. 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. Guerreiro, Carlos; Brandão, Elsa; De Jesus, Mónica; Gonçalves, Leonor; Mateus, Nuno; de Freitas, Victor; Soares, Susana. Corresponding author: Guerreiro, Carlos. "A look upon the adsorption of different families of polyphenols to salivary oral models: understanding the secondary mechanisms in astringency". Paper presented in XVI Encontro de Química dos Alimentos, 2022. Guerreiro, Carlos; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Variação anual das famílias de proteínas salivares de diferentes indivíduos". Paper presented in XXIV Encontro Luso-Galego de Química, 2018. Guerreiro, Carlos; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Interação de uma mistura de procianidinas com saliva humana de diferentes indivíduos". Paper presented in XIV encontro de Química dos Alimentos, 2018. Soares, Susana; García-Estévez, Ignacio; Brandão, Elsa; Maik Behrens; Mateus, Nuno; Wolfgang, Meyerhof; de Freitas, Victor; Behrens, Maik; Meyerhof, Wolfgang. "Interaction of food polyphenols with human salivary proteins and bitter taste receptors". Paper presented in EuroSense 2018, 2018. Fernandes, Ana; Roby, Sofia; Brandão, Elsa; Oliveira, Joana; Mateus, Nuno; De Freitas, Victor. "Pectic Polysaccharides: from agro-food wastes towards advanced applications in food industry". Paper presented in 6th Portuguese Young Chemist Meeting (PYCHEM), 2018. Brandão, Elsa; Santos Silva, Mafalda; García-Estévez, Ignacio; Fernandes, Ana; Williams, Pascale; Mateus, Nuno; Doco, Thierry; de Freitas, Victor; Soares, Susana. "Have wine polysaccharides an important role on astringency modulation?". Paper presented in 12ª Reunião do Grupo dos Glúcidos, 2017. Santos Silva, Mafalda; García-Estévez, Ignacio; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Study of salivary proteins and tannins interaction in the development of astringency". Paper presented in X IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spirits, 2017. Santos Silva, Mafalda; García-Estévez, Ignacio; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "The effect of copigmentation in salivary protein-tannin interactions". Paper presented in X IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spirits, 2017. García-Estévez, Ignacio; Jesus, Mónica; Brandão, Elsa; Santos Silva, Mafalda; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Influence of the proanthocyanidin structure on competitive studies of their interaction with salivary proteins". Paper presented in X IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spirits, 2017. Brandão, Elsa; Santos Silva, Mafalda; García-Estévez, Ignacio; Fernandes, Ana; Williams, Pascale; Mateus, Nuno; Doco, Thierry; de Freitas, Victor; Soares, Susana. "Grape cell-wall polysaccharides: influence on the interaction between salivary proteins and tannins". Paper presented in X IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spiri, 2017. Soares, Susana; García-Estévez, Ignacio; Ferrer-Galego, Raúl; Brás, Natércia F.; Brandão, Elsa; Silva, Mafalda Santos; Teixeira, Natércia; et al. "Interaction of human salivary proteins with food polyphenols". Paper presented in ARBRE-MOBIEU 2017, 2017. Santos Silva, Mafalda; Brandão, Elsa; Soares, Susana; García-Estévez, Ignacio; Mateus, Nuno; de Freitas, Victor. "Study of the Role of Ellagitannins in Astringency: A Molecular Approach". Paper presented in XXII Encontro Luso-Galego Química, 2016. Brandão, Elsa; Santos Silva, Mafalda; García-Estévez, Ignacio; Soares, Susana; Mateus, Nuno; de Freitas, Victor. "Molecular understanding of astringency: The role of salivary proteins, tannins and wine polysaccharides". Paper presented in XIII Encontro de Química dos Alimentos, 2016. Soares, Susana; Brandão, Elsa; Ferrer-Galego, Raul; Mateus, Nuno; de Freitas, Victor. "Molecular study of polyphenols/salivary protein interaction by STD-NMR and fluorescence quenching". Paper presented in Congresso Química Orgânica e Química Terapêutica, 2015. 10.1603/ice.2016.107965 Soares, Susana; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor. "Interaction between procyanidins and different families of human salivary proteins". Paper presented in IX In Vino Analytica Scientia 2015, 2015. Soares, Susana; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor. "Study of the interaction between procyanidins and mucin". Paper presented in IX IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spirits, 2015. Brandão, Elsa; Soares, Susana; Mateus, Nuno; de Freitas, Victor. "In vivo astringency of procyanidins: repeated exposures of subjects to procyanidins solution affect human saliva proteins". Paper presented in XXVII International Conference on Polyphenols & 8th Tannin Conference, 2014. Brandão, Elsa; Soares, Susana; Mateus, Nuno; de Freitas, Victor. "Human salivary protein HPLC profile after repeated stimulations with procyanidins". Paper presented in 8º Encontro Nacional de Cromatografia, 2013. Brandão, Elsa; Soares, Susana; Mateus, Nuno; de Freitas, Victor. "The effect of carbohydrates on the interaction between salivary proteins and condensed tannins". Paper presented in IJUP 13 – Encontro de Jovens Investigadores da Universidade do Porto, 2013.
Journal article	Pereira, Ana Rita; Brandão, Elsa; Pinto, Joana; Guedes de Pinho, Paula; Costa, Carina A. E.; Rodrigues, Alírio E.; Michelin, Michele; et al. "First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine". Journal of Agricultural and Food Chemistry 72 38 (2024): 21208-21220. http://dx.doi.org/10.1021/acs.jafc.4c05442. 10.1021/acs.jafc.4c05442 Guerreiro, Carlos; Rinaldi, Alessandra; Brandão, Elsa; de Jesus, Mónica; Gonçalves, Leonor; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency". Food Chemistry 448 (2024): 139153. http://dx.doi.org/10.1016/j.foodchem.2024.139153. 10.1016/j.foodchem.2024.139153 Brandão, Elsa; Jesus, Mónica; Guerreiro, Carlos; Maricato, Élia; Coimbra, Manuel A.; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency". Carbohydrate Polymers 323 (2024): 121378. http://dx.doi.org/10.1016/j.carbpol.2023.121378. 10.1016/j.carbpol.2023.121378 Bravo, Carlo; Pérez-Gregório, Rosa; Pellegrini, Elisa; Contin, Marco; Brandão, Elsa; Ramos, Rui Miguel; Martin-Neto, Ladislau; et al. "Unlocking the Potential of Spent Coffee Grounds as a Source of Humic-like Substances with High Antioxidant Capacity". Waste and Biomass Valorization (2023): http://dx.doi.org/10.1007/s12649-023-02344-9. 10.1007/s12649-023-02344-9 Gonçalves, Leonor; Jesus, Mónica; Brandão, Elsa; Magalhães, Paulo; Mateus, Nuno; Freitas, Victor de; Soares, Susana. "Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception". Molecules 28 6 (2023): 2522. http://dx.doi.org/10.3390/molecules28062522. 10.3390/molecules28062522 de Jesus, Mónica; Guerreiro, Carlos; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models". Journal of Agricultural and Food Chemistry 71 4 (2023): 2070-2081. http://dx.doi.org/10.1021/acs.jafc.2c01918. 10.1021/acs.jafc.2c01918 Costa, Joana J.; Moreira, Felismina T.C.; Soares, Susana; Brandão, Elsa; Mateus, Nuno; Freitas Victor; Sales, M. Goreti F.. "Wine astringent compounds monitored by an electrochemical biosensor". Food Chemistry 395 (2022): 133587. http://dx.doi.org/10.1016/j.foodchem.2022.133587. doi.org/10.1016/j.foodchem.2022.133587 Guerreiro, Carlos; Brandão, Elsa; de Jesus, Mónica; Gonçalves, Leonor; Pérez-Gregório, Rosa; Mateus, Nuno; de Freitas, Victor; Soares, Susana. "New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels". Food Chemistry 375 (2022): 131642. http://dx.doi.org/10.1016/j.foodchem.2021.131642. doi.org/10.1016/j.foodchem.2021.131642 Azevedo, Joana; Jesus, Mónica; Brandão, Elsa; Soares, Susana; Oliveira, Joana; Lopes, Paulo; Mateus, Nuno; de Freitas, Victor. "Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions". Food Chemistry 367 (2022): 130607. http://dx.doi.org/10.1016/j.foodchem.2021.130607. Rinaldi, Alessandra; Picariello, Luigi; Soares, Susana; Brandão, Elsa; de Freitas, Victor; Moio, Luigi; Gambuti, Angelita. "Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines". European Food Research and Technology (2021): http://dx.doi.org/10.1007/s00217-021-03851-6. 10.1007/s00217-021-03851-6 Joana Azevedo; Brandão, Elsa; Pinto, Susana Soares; Joana Oliveira; Paulo E. Lopes; Nuno Mateus; Victor de Freitas. "Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins". Foods 9 12 (2020): 1867. https://doi.org/10.3390/foods9121867. Claudia Mariana Castillo-Fraire; Elsa Brandão; Pascal Poupard; Jean-Michel Le Quére; Erika Salas; Victor de Freitas; Sylvain Guyot; Susana Soares. "Interactions between polyphenol oxidation products and salivary proteins: Specific affinity of CQA dehydrodimers with cystatins and P-B peptide". Food Chemistry (2020): 128496-128496. https://doi.org/10.1016/j.foodchem.2020.128496. 10.1016/j.foodchem.2020.128496 Carlos Guerreiro; Mónica Jesus; Brandão, Elsa; Nuno Mateus; Victor de Freitas; Pinto, Susana Soares. "Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1-Year Period". Journal of Agricultural and Food Chemistry 68 47 (2020): https://doi.org/10.1021/acs.jafc.0c05722. Soares, Susana; Soares, Sónia; Brandão, Elsa; Guerreiro, Carlos; Mateus, Nuno; de Freitas, Victor. "Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epithelia". Scientific Reports 10 1 (2020): http://dx.doi.org/10.1038/s41598-020-69531-9. 10.1038/s41598-020-69531-9 Ana Fernandes; Elsa Brandão; Filomena Raposo; Élia Maricato; Joana Oliveira; Nuno Mateus; Manuel A. Coimbra; Victor de Freitas. "Impact of grape pectic polysaccharides on anthocyanins thermostability". Carbohydrate Polymers (2020): 116240-116240. https://doi.org/10.1016/j.carbpol.2020.116240. 10.1016/j.carbpol.2020.116240 Elsa Brandão; Ana Fernandes; Carlos Guerreiro; Manuel A. Coimbra; Nuno Mateus; Victor de Freitas; Susana Soares. "The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions". Carbohydrate Polymers 236 (2020): 116044-116044. https://doi.org/10.1016/j.carbpol.2020.116044. 10.1016/j.carbpol.2020.116044 Pinto, Susana Soares; Brandão, Elsa; Guerreiro, Carlos; Soares, Sónia; Nuno Mateus-Coelho; de Freitas, Victor. "Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste". Molecules 25 11 (2020): 2590. Brandão, Elsa. "Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation". Journal of Agricultural and Food Chemistry (2019): http://dx.doi.org/10.1021/acs.jafc.9b06184. 10.1021/acs.jafc.9b06184 Brandão, Elsa. "Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols". Journal of Agricultural and Food Chemistry (2019): http://dx.doi.org/10.1021/acs.jafc.9b05575. 10.1021/acs.jafc.9b05575 Brandão, Elsa. "Interaction between Ellagitannins and Salivary Proline-Rich Proteins". Journal of Agricultural and Food Chemistry (2019): http://dx.doi.org/10.1021/acs.jafc.9b02574. 10.1021/acs.jafc.9b02574 Soares, Susana; Santos Silva, Mafalda; García-Estévez, Ignacio; Brandão, Elsa; Fonseca, Fátima; Ferreira-da-Silva, Frederico; Teresa Escribano-Bailón, M.; Mateus, Nuno; de Freitas, Victor. "Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins". Food Chemistry 276 (2019): 33-42. http://dx.doi.org/10.1016/j.foodchem.2018.09.167. 10.1016/j.foodchem.2018.09.167 Soares, Susana; Silva, Mafalda Santos; García-Estevez, Ignacio; Großmann, Peggy; Brás, Natércia; Brandão, Elsa; Mateus, Nuno; et al. "Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols". Journal of Agricultural and Food Chemistry 66 33 (2018): 8814-8823. http://dx.doi.org/10.1021/acs.jafc.8b03569. 10.1021/acs.jafc.8b03569 Soares, S.; García-Estévez, I.; Ferrer-Galego, R.; Brás, N.F.; Brandão, E.; Silva, M.; Teixeira, N.; et al. "Study of human salivary proline-rich proteins interaction with food tannins". Food Chemistry 243 (2018): 175-185. http://www.scopus.com/inward/record.url?eid=2-s2.0-85030457914&partnerID=MN8TOARS. 10.1016/j.foodchem.2017.09.063 Silva, M.S.; García-Estévez, I.; Brandão, E.; Mateus, N.; De Freitas, V.; Soares, S.. "Molecular Interaction between Salivary Proteins and Food Tannins". Journal of Agricultural and Food Chemistry 65 31 (2017): 6415-6424. http://www.scopus.com/inward/record.url?eid=2-s2.0-85027377909&partnerID=MN8TOARS. 10.1021/acs.jafc.7b01722 Soares, S.; Brandão, E.; Mateus, N.; de Freitas, V.. "Sensorial properties of red wine polyphenols: Astringency and bitterness". Critical Reviews in Food Science and Nutrition 57 5 (2017): 937-948. http://www.scopus.com/inward/record.url?eid=2-s2.0-85007351784&partnerID=MN8TOARS. 10.1080/10408398.2014.946468 Brandão, E.; Silva, M.S.; García-Estévez, I.; Williams, P.; Mateus, N.; Doco, T.; de Freitas, V.; Soares, S.. "The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach". Carbohydrate Polymers 177 (2017): 77-85. http://www.scopus.com/inward/record.url?eid=2-s2.0-85028537372&partnerID=MN8TOARS. 10.1016/j.carbpol.2017.08.075 Brandão, E.; Santos Silva, M.; García-Estévez, I.; Mateus, N.; de Freitas, V.; Soares, S.. "Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR". Food Chemistry 228 (2017): 427-434. http://www.scopus.com/inward/record.url?eid=2-s2.0-85012248860&partnerID=MN8TOARS. 10.1016/j.foodchem.2017.02.027 Soares, S.; Ferrer-Galego, R.; Brandão, E.; Silva, M.; Mateus, N.; Freitas, V.D.. "Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes". Journal of Agricultural and Food Chemistry 64 41 (2016): 7823-7828. http://www.scopus.com/inward/record.url?eid=2-s2.0-84992146450&partnerID=MN8TOARS. 10.1021/acs.jafc.6b02659 Soares, S.; Brandão, E.; Mateus, N.; De Freitas, V.. "Interaction between red wine procyanidins and salivary proteins: Effect of stomach digestion on the resulting complexes". RSC Advances 5 17 (2015): 12664-12670. http://www.scopus.com/inward/record.url?eid=2-s2.0-84961315124&partnerID=MN8TOARS. 10.1039/c4ra13403f Brandão, E.; Soares, S.; Mateus, N.; De Freitas, V.. "In vivo interactions between procyanidins and human saliva proteins: Effect of repeated exposures to procyanidins solution". Journal of Agricultural and Food Chemistry 62 39 (2014): 9562-9568. http://www.scopus.com/inward/record.url?eid=2-s2.0-84907493869&partnerID=MN8TOARS. 10.1021/jf502721c Brandão, E.; Soares, S.; Mateus, N.; de Freitas, V.. "Human saliva protein profile: Influence of food ingestion". Food Research International 64 (2014): 508-513. http://www.scopus.com/inward/record.url?eid=2-s2.0-84907313155&partnerID=MN8TOARS. 10.1016/j.foodres.2014.07.022
Thesis / Dissertation	Brandão, Elsa. "INOVAD - Development of new formulations based on polysaccharides to reduce the astringency of beverages". PhD, Universidade do Porto Faculdade de Ciências, 2018. Brandão, Elsa. "Influência das proteínas salivares no sabor dos alimentos: estudo da interação taninos-proteínas salivares". Master, Universidade do Porto Faculdade de Ciências, 2013. Brandão, Elsa. "O papel das proteínas salivares na alimentação: aspectos sensoriais e nutricionais". Degree, Universidade do Porto Faculdade de Ciências, 2011.

Activities

Oral presentation

	Presentation title	Event name Host (Event location)
2024/11/14	Molecular insights into the modulation of black tea polyphenol interactions with oral components by	XXVIII Encontro Galego-Portugués de Química (Vigo, Spain)
2024/11/13	From waste to taste: unveiling the potential of polysaccharides from fruit peels for astringency modulation	38th EFFOST conference KU Leuven and UGent (Bruges, Belgium)
2024/10/11	Deciphering the potential of orange peel polysaccharides for modulating black tea astringency	XVII Encontro Nacional de Química dos Alimentos Sociedade Portuguesa de Química (Vila Real, Portugal)
2024/09/05	Interaction of new transglutaminase 2 salivary oral models with condensed and hydrolyzable tannins: Monitoring (in)soluble complexes and compound adsorption	17th International Weurman Flavour Research Symposium Wageningen University (Wageningen, Netherlands)
2023/09/28	Polyphenol Adsorption to Salivary Oral Models: Understanding the Secondary Mechanisms in Astringency	16th World Congress on Polyphenols Applications (Malta, Malta)
2023/07/18	Unvelling the impact of food additives on flavor of healthy foods: the role in the polyphenol-oral constituents interactions	1ST INTERNATIONAL AGRIENVIRONMENT SYMPOSIUM Universidade de Salamanca (Salamanca, Spain)
2023/07/17	TASTE: A Flavorful Tool to Promote Healthy Food Consumption	1ST INTERNATIONAL AGRIENVIRONMENT SYMPOSIUM Universidade de Salamanca (Salamanca, Spain)
2023/07/04	Polysaccharides from banana and orange peels: from waste to astringency modulation of polyphenol-rich products	XXXI International Conference on Polyphenols Groupe polyphenols (Nantes, France)
2023/07/04	Understanding a secondary mechanism in astringency: adsorption of different families of polyphenols to salivary oral models	XXXI International Conference on Polyphenols Groupe polyphenols (Nantes, France)
2023/04/19	Deepening the yeast protein extract Divino® effect on wine organoleptic properties: a molecular perspective	Infowine 2023 - Take a walk on the wine side International Organization of Vine and Wine (Vila Real, Portugal)
2023/03/08	Quality and mouth-feel properties: a tricky relationship in wine	3rd Webinar in Polyphenols Research Groupe polyphenols
2022/10/25	Taste properties of Royal Gala apple fruit: a combination of molecular and sensory analysis	XVI Encontro de Química dos Alimentos 2022 Sociedade Portuguesa de Química (Castelo Branco, Portugal)
2022/10/25	Interactions between beer phenolic compounds and human salivary proteins: insights toward astringency and bitterness perception	XVI Encontro de Química dos Alimentos 2022 Sociedade Portuguesa de Química (Castelo Branco, Portugal)
2021/09/05	Understanding of the effect of successive exposure in astringency: oral interactions of a green tea flavanol extract	XV Encontro de Química dos Alimentos Sociedade Portuguesa de Química (Funchal, Portugal)
2021/09/05	New insights into the oral interactions of different families of phenolic compounds: deepening the astringency mouthfeels	XV Encontro de Química dos Alimentos Sociedade Portuguesa de Química (Funchal, Portugal)
2021/07/16	New insights into the oral interactions of different families of phenolic compounds: deepening the astringency mouthfeels	XXVII Encontro Nacional da Sociedade Portuguesa de Química Sociedade Portuguesa de Química (Braga, Portugal)
2021/07/13	Enzymatic synthesis, structures, interactions with saliva proteins and quantification in juices of a series of dehydrodicaffeoylquinic acids, one of the main classes of oxidation products in apple-based beverages	XXX International Conference on Polyphenols (Turku, Finland)
2021/07/13	Oral cell-line based model to understand phenolic compounds astringency perception: insights from single compounds to real food matrix	XXX International Conference on Polyphenols (Turku, Finland)
2021/07/13	Development of a cell-based quaternary system to unveil the effect of polysaccharides on oral astringency	XXX International Conference on Polyphenols (Turku, Finland)
2021/05/04	Oral cell-line based model to understand molecular astringency perception: insights from single compound to real food matrix	16th Weurman Flavour Research Symposium (Dijon, France)
2019/11	Food polyphenols interaction with bitter taste receptors and with salivary proteins	33rd EFFoST International Conference: Sustainable Food Systems - Performing by Connecting (Rotterdam)
2019/09	Development of an oral model to study the contribution of oral cells in polyphenols-salivary proteins interaction	2nd Food Chemistry Conference Elsevier (Seville, Spain)
2019/09	The effect of wine and grape polysaccharides on salivary protein-tannin interactions: mechanisms and modulation	2nd Food Chemistry Conference Elsevier (Seville, Spain)
2019/09	The effect of pectic polysaccharides from grape skin on salivary protein-tannin interactions	13ª Reunião do Grupo dos Glúcidos Sociedade Portuguesa de Química (Porto, Portugal)
2019/07/30	Temporal perception of basic tastes in coffee and correlation of the interaction of polyphenols with human salivary proteins and bitter taste receptors	13th Pangborn Sensory Science Symposium (Edimburgo, United Kingdom)
2019/06	Interaction of human salivary proteins with food polyphenols	EuroFoodChemXX (Porto, Portugal)
2019/05	Food polyphenols interaction with bitter taste receptors and with salivary proteins	12th Wartburg Symposium on Flavor Chemistry & Biology (Eisenach, Germany)
2019/05	Food polyphenols interaction with bitter taste receptors and with salivary proteins	First Science & Wine World Congress (Porto, Portugal)
2018/11	Interação de uma mistura de procianidinas com diferentes famílias de proteínas salivares	XXIII Encontro Luso-Galego Química Sociedade Portuguesa de Química (Porto, Portugal)
2018/11	Are polysaccharides important to modulate protein-tannin interactions?	XXIII Encontro Luso-Galego Química Sociedade Portuguesa de Química (Porto, Portugal)
2018/07	Are polysaccharides important to modulate protein-tannin interactions?	XXIXth International Conference on Polyphenols & 9th Tannin Conference Groupe Polyphenols (Madison, United States)
2018/07	Polyphenols interactions with salivary proteins and with bitter taste receptors	XXIXth International Conference on Polyphenols and 9th Tannin Conference Groupe Polyphenols (Madison, United States)
2017/07	The role of wine polysaccharides on salivary protein-tannin interaction: a molecular approach	X IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spirits (Salamanca, Spain)
2016/12	Binding of procyanidins to mucin protein: a molecular approach of astringency	XXII Encontro Luso-Galego Química Sociedade Portuguesa de Química (Bragança, Portugal)
2016/09	Molecular understanding of astringency: the role of salivary proteins, tannins and polysaccharides	1st Meeting of Doctoral Programme in Sustainable Chemistry Doctoral Programme in Sustainable Chemistry (Aveiro, Portugal)
2016/07	Polyphenols interactions inside oral cavity: interaction with different families of salivary proteins and with oral cells	XXVIII International Conference on Polyphenols Groupe Polyphenols (Vienna, Austria)
2015/12	Molecular study of astringency: Interaction between tannins and human saliva proteins by STD-NMR	1st International Caparica Christmas Conference on Translational Chemistry Sociedade Portuguesa de Química (Costa da Caparica, Portugal)
2015/07	Astringency study: Interaction between tannins and human saliva proteins	IX IVAS, In Vino Analytica Scientia - Analytical Chemistry for Wine, Brandy and Spirits (Trento, Italy)
2014/07	Bitter receptors and astringency sensation: overview of polyphenol compounds	International Conference on Food Oral Processing (Wageningen, Netherlands)
2014/06	Polyphenols & Taste: Activation of distinct human bitter taste receptors	8th World Congress on Polyphenols Applications International Society of Antioxidant in Nutrition and Health (Lisboa, Portugal)
2014/02	Human salivary protein HPLC profile on different days: differences between genders	IJUP 14 – Encontro de Jovens Investigadores da Universidade do Porto IJUP (Porto, Portugal)

Supervision

	Thesis Title Role	Degree Subject (Type) Institution / Organization
2023/09 - Current	Application of a cell-based assays to study and modulate the organoleptic properties of plant-based foodstuffs Co-supervisor of Mariana Presa	Mestrado em Bioquímica (Master) Universidade do Porto Faculdade de Ciências, Portugal Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal
2022/06 - Current	Novel strategies to combat the Cow's Milk Allergy: Sustainable, Healthy and Tasty Polyphenol-rich infant formulas Co-supervisor of Ana Catarina Ribeiro	Programa Doutoral em Química Sustentável (PhD) REQUIMTE LAQV Porto, Portugal
2022/10/01 - 2023/12/05	Modulação do sabor de produtos de origem vegetal: estudo de compostos com capacidade para diminuir a adstringência Supervisor of Joana Paz Vieira	Mestrado em Tecnologia,Ciência e Segurança Alimentar (Master) Universidade do Porto Departamento de Química e Bioquímica, Portugal
2021/02 - 2021/07	Modulação do sabor dos alimentos: efeito dos polissacáridos na interação polifenóis-proteínas salivares Supervisor of Joana Paz Vieira	Universidade do Porto Faculdade de Ciências, Portugal

Event organisation

	Event name Type of event (Role)	Institution / Organization
2023/01/25 - Current	Kick-off meeting of European project WHEATBIOME: Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products. This meeting was an hybrid event which allowed to meet all the project partners, to discuss strategies to achieve the proposed goals and how to manage the different tasks and deliverables. (2023/01/25) Meeting (Member of the Organising Committee)	REQUIMTE LAQV Porto, Portugal Universidade do Porto Faculdade de Ciências, Portugal
2024/01/01 - 2024/11/07	Pea-liciuos event- Member of the organizing committee Pea-liciuos is a food solutions course sponsored by EIT Foods for students interested in solving real-world challenges. The focus of the challenge is to create a convenient and nutritious ready-to-eat meal based on plant-based proteins (from rotatory crops) that meets the dietary preferences and developmental needs of children and fills the existing gap in the plant-based food market. (2024/01/01 - 2024/11/07) Other (Member of the Organising Committee)	Universidade do Porto Faculdade de Ciências, Portugal
2024/09/05 - 2024/09/06	1st FLAVOURsome Workshop (COST ACTION CA 22161) - “Bridging Science and Industry: Enhancing Collaboration for Plant- Based Food Flavour Innovation” - This event aimed to facilitate a robust dialogue between researchers and industry professionals, aiming to establish effective collaborations that drive innovation in the field of plant-based food flavours. (2024/09/05 - 2024/09/06) Workshop (Co-organisor)	Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal
2019/07/24 - 2019/07/26	XXVI Encontro Nacional da SPQ (2019/07/24 - 2019/07/26) (2019/07/24 - 2019/07/26) Congress (Other)	Sociedade Portuguesa de Química, Portugal
2018/11/21 - 2018/11/23	XXIV Encontro Luso-Galego de Química (2018/11 - 2018/11) Congress (Other)	Sociedade Portuguesa de Química, Portugal
2013 - 2013	IWA - International Workshop on Anthocyanins (2013/09/09 - 2013/09/11) Conference (Member of the Organising Committee)	Universidade do Porto Faculdade de Ciências, Portugal

Event participation

	Activity description Type of event	Event name Institution / Organization
2023/01/25 - Current	1st Meeting of European project WHEATBIOME: Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products. This meeting was an hybrid event which allowed to meet all the project partners, to discuss strategies to achieve the proposed goals and how to manage the different tasks and deliverables. Meeting	1st Meeting of Wheatbiome project REQUIMTE LAQV Porto, Portugal
2023/07/10 - 2023/07/14	This event intends to integrate undergraduate students into the world of scientific research. The motto of this event was "Chemistry and Biochemistry: Diversity, Modernity and Sustainability". During one week the participants worked with several researchers at DQB-FCUP contacting with several research tecnhologies trying to solve the biggest challenges of scientific world. Other	Escola de Química & Bioquímica - DQB, FCUP Universidade do Porto Departamento de Química e Bioquímica, Portugal
2021/05 - 2021/05	Invitation to lecture a workshop at Jornadas de Bioquímica: Estudo da interação das proteínas salivares com taninos presentes em diversas bebidas Workshop	VI Jornadas de Bioquímica Universidade do Porto Departamento de Química e Bioquímica, Portugal Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal
2019/03 - 2019/03	Participation in the 17ªMostra UP (2019) with the dissemination of several activities for visiting students from different schools and general public Exhibition	17ªMostra UP Universidade do Porto, Portugal
2017/07 - 2017/07	This summer course is focused on the role of membrane lipids on the biophysical properties of cell membranes, their involvement in various physiological and pathological processes and their contribution to the rational development of new therapeutic strategies in an interdisciplinary environment. Other	Membrane Biophysics: Impact of Lipids on Health, Disease and Therapy Universidade do Porto Faculdade de Farmácia, Portugal Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal
2017/04 - 2017/04	Invitation to lecture a workshop at AEICBAS Biomedical Congress: Estudo da interação de proteínas salivares com taninos alimentares Workshop	AEICBAS Biomedical Congress Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal

Jury of academic degree

	Topic Role	Candidate name (Type of degree) Institution / Organization
2024/11/20	Exploring the influence of edible flowers on the organoleptic and antioxidant properties of white wine vinegar Supervisor	Mariana Presa (Master) Universidade do Porto Faculdade de Ciências, Portugal Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal
2024/07/22	Exploração de fontes alternativas de proteína: extração e caracterização para aplicações alimentares nutricionais sustentáveis (Thesis) Main arguer	Rita Carneiro (Other) Universidade do Porto Faculdade de Ciências, Portugal Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal
2024/07/19	Exploring protein-protein interactions in hetB gene of Aspergillus fumigatus (Thesis) Main arguer	Matilde Ribeiro (Other) Universidade do Porto Faculdade de Ciências, Portugal Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar, Portugal
2023/12/05	Modulação do sabor de produtos de origem vegetal: estudo de compostos com capacidade para diminuir a adstringência Supervisor	Joana Paz Vieira (Master) Universidade do Porto Faculdade de Ciências, Portugal
2019/07	Estudos da interação molecular entre polifenóis alergénios presentes nos alimentos (Thesis) Main arguer	Beatriz Januário Silva (Other) Universidade do Porto Faculdade de Ciências, Portugal

Committee member

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

Course / Discipline taught

	Academic session	Degree Subject (Type)	Institution / Organization
2021/02 - 2021/06	Laboratório de Química Geral	Licenciatura em Física (Licenciatura)	Universidade do Porto Faculdade de Ciências, Portugal

Interview (newspaper / magazine)

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

Journal scientific committee

	Journal title (ISSN)	Publisher
2024/04/01 - Current	Foods - Editorial Board member (2304-8158)
2023/10 - Current	Oeno (2494-1271)
2023 - Current	Current Research in Food Science (2665-9271)	Elsevier
2022 - Current	Carbohydrates Polymers (1879-1344)	Elsevier
2022 - Current	Trends in Food Science and Tecnhology (0924-2244)	Elsevier
2021 - Current	Antioxidants (2076-3921)	MDPI
2021 - Current	Applied Sciences (2076-3417)	MDPI
2020 - Current	Food Chemistry (0308-8146)	Elsevier
2020 - Current	Sensors (1424-8220)	MDPI
2020 - Current	Nutrients (2072-6643)	MDPI AG
2020 - Current	Food Science and Technology (2331-5156)	"Horizon Research Publishing Co., Ltd."
2019 - Current	Food Research International (0963-9969)	Elsevier

Mentoring / Tutoring

	Topic	Student name
2024/09/01 - 2025/02/28	Understanding the effect of PFE treatment on potato interactions with other macromolecules: nutritional and sensory aspects	Albert Sebastià
2024/09/01 - 2025/01/15	Evaluate the potential effect of new grape skin polysaccharides obtained by green extraction methods on wine astringency	Maria Curíel Fernandez
2024/06/01 - 2024/07/30	Effects of extracts of curcuma longa on the physicochemical, microbiological and organoleptic properties of a fermented yoghurt-type milk	Zoulikha Benzineb
2023/04/17 - 2023/06/28	Wine mannoproteins toward taste properties modulation	Elvira Manjón
2020/10 - 2021/12	Estudo do efeito de polissacarídeos entre proteínas salivares e polifenóis: relação entre atividade-estrutura	Bárbara Monteiro
2018/10 - 2019/07	Caracterização das alterações de perfil salivar após a ingestão de café - Relação com análise sensorial	Manuela Tavares
2018/10 - 2018/11	Interactions between polyphenol oxidation products and salivary proteins	Mariana Castillo-Fraire
2017/09 - 2018/07	Estudo da Modelação de Propriedades Organolépticas (Adstringência) com Ligninas	Rafael Duarte
2016/09 - 2017/07	Estudo da interação de taninos com proteínas salivares	Mónica Jesus
2015/09 - 2016/07	Isolamento e purificação de proteínas salivares e estudo da sua interação com taninos alimentare	António Jales

Distinctions

Award

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

Other distinction

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