CS
Célia Costa Gomes da Silva
Entidades de I&D
FCAA - Faculdade de Ciências Agrárias e do Ambiente
IITAA - Instituto de Investigação em Tecnologias Agrárias e do Ambiente
Perfis Externos
Áreas de Conhecimento
Entidades Financiadoras
Fundação para a Ciência e Tecnologia
Direção Regional da Ciência e da Tecnologia
Unileite – União das Cooperativas Agrícolas de Laticínios da Ilha de São Miguel
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de 227 Publicações
Comparative study of the bacterial community of organic and conventional cow's milk
Development and characterisation of edible films and coatings with antimicrobial properties
Dried algae as potential functional ingredient in fresh cheese
Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties
Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese
Comparative Study of the Bacterial Community of Organic and Conventional Milk
Comparative study of the bacterial community of biological and conventional milk.
Comparative study of the bacterial community of organic and conventional milk (Estudo comparativo da comunidade bacteriana do leite biológico e convencional)
Consumption of fermented dairy products is associated with lower anxiety levels in Azorean university students
Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)
Editorial: Microbial communities and microbiomes in dairy products
Evaluation of gamma-aminobutyric acid content in Portuguese cheeses with protected designation of origin status
Functional and probiotic properties of Leuconostoc mesenteroides SJC113 producing exopolysaccharides.
Human milk as a source of potentially probiotic bacteria.
Impact of ingestion of a fennel infusion by mothers on infantile colic in breastfed babies (Impacto da ingestão de uma infusão de funcho pelas mães na cólica infantil em bebés amamentados com leite materno)
Microbial Communities and Microbiomes in Dairy Products
Modulation of gut microbiota by fennel seed extracts: New insights on treatment of infantile colic and other gut disorders in infants
Modulation of gut microbiota by fennel seed extracts: New insights on treatment of infantile colic and other gut disorders in infants.
Mothers consuming a fennel seed infusion increase Bifidobacterium in breastmilk and modulate gut microbiota in colic babies.
Prevention of fungal contamination in semi-hard cheeses by whey-gelatin film incorporated with Levilactobacillus brevis SJC120
Probiotic, technological, and health-related characteristics of lactobacilli isolated from breast milk
Production and recovery of bacteriocins from cheese whey by fermentation and nanofiltration, a first insight using ceramic membrane technology.
Production of a probiotic yogurt: Study of functional and organoleptic properties.
Production of gamma-aminobutyric acid (GABA) by a potential probiotic strain of Lacticaseibacillus rhamnosus.
Purification and characterization of a bacteriocin produced by Enterococcus faecalis L3A21K6.
Recent advances in the use of edible films and coatings with probiotic and bacteriocin-producing lactic acid bacteria
Relief of infant colic by fennel seed infusion: effects on breast milk and the baby's intestinal microbiota.
Technological and probiotic potential of lactic acid bacteria isolated from various sources.
Technological and probiotic properties of Streptococcus thermophilus GM2 producing exopolysaccharide.
Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA
Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation
Comparative study of the bacterial community of organic and conventional dairy farms in the Azores
Comparative study of the bacterial community of organic and conventional dairy farms in the Azores.
Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties
High GABA producing strain Lacticaseibacillus rhamnosus SJ116 isolated from artisanal Azorean cheese
High GABA producing strain Lacticaseibacillus rhamnosus SJ116 isolated from artisanal Azorean cheese.
Implementation and Validation of the Aflatoxin B1 Screening test in peanuts by ELISA for accreditation according to NP EN ISO/IEC 17025 (Implementação e Validação do ensaio de Rastreio de Aflatoxina B1 em amendoim por ELISA para acreditação segundo a NP EN ISO/IEC 17025)
Ingestion of a fennel seed infusion by breastfeeding mothers modulates the intestinal microbiota in infant colic
Ingestion of a fennel seed infusion by breastfeeding mothers modulates the intestinal microbiota in infant colic.
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Lactic acid bacteria in artisanal S. Jorge PDO cheese: Biodiversity, technological and probiotic properties
Production of low-cholesterol butter with Lacticaseibacillus paracasei immobilized in calcium-alginate beads
Study of the technological and probiotic properties of lactic acid bacteria isolated from milk of different species and from cheese produced with raw milk (Estudo das propriedades tecnológicas e probióticas de bactérias do ácido láctico isoladas de leite de diferentes espécies e de queijo produzido com leite cru)
Study on the incorporation of seaweed harvested in the Azores into fresh cheese (Estudo da incorporação de algas colhidas nos Açores em queijo fresco)
Study on the incorporation of seaweed in fresh cheese.
The effect of corn supplementation on a-tocopherol concentration and oxidative stability in three muscles of grass-fed Holstein bulls
Whey-gelatine film combined with lactic acid bacteria to prevent cheese fungal contamination
Whey-gelatine film combined with lactic acid bacteria to prevent cheese fungal contamination.
A rapid screening method to evaluate acidifying activity by lactic acid bacteria
Antioxidant potential of cabbage (Brassica oleracea) in aquaponics, hydroponics and the conventional method
Antioxidant potential of cabbage (Brassica oleracea) in aquaponics, hydroponics and the conventional method.
Application of Lactobacillus paracasei to reduce cholesterol content in butter
Application of Lactobacillus paracasei to reduce cholesterol content in butter.
Application of Near Infrared Reflectance (NIR) spectroscopy to predict the moisture, protein, and fat content of beef for gourmet hamburger preparation
Application of bacteriocin-producer in the reduction of cheese maturation time
Application of whey/enterocin films as an approach to reduce listeria contamination on cheese
Development of GABA-enriched fermented beverage based on sweet whey
Evaluation of gamma-aminobutyric acid (GABA) content in Portuguese cheeses
Evaluation of gamma-aminobutyric acid (GABA) content in Portuguese cheeses.
Gamma-aminobutyric acid (GABA) in Portuguese cheeses - Assessment of GABA intake by the Azorean population (Ácido gama-aminobutírico (GABA) em queijos portugueses - Avaliação da ingestão de GABA pela população açoriana)
Health Promoting Foods, Course Report
Identification of ropy phenotype exopolysaccharides in lactic acid bacteria
Identification of ropy phenotype exopolysaccharides in lactic acid bacteria.
Probiotic Foods - Summary of the lesson of the Health Promoting Foods course unit
Probiotic potential of Lactobacillus isolated from human milk
Probiotics in Dairy Products
Promoting a healthy microbiome with Lactobacillus isolated from human milk
Promoting a healthy microbiome with Lactobacillus isolated from human milk.
Technological and probiotic properties of bacteria isolated from Pico cheese/Propriedades tecnológicas e probióticas das bactérias isoladas do queijo do Pico
Artisanal Pico cheese as reservoir of Enterococcus species possessing virulence and antibiotic resistance properties: implications for food safety
Artisanal Pico cheese: characterization of native microflora and attempts to improve quality
Determination of fat, moisture and protein content in beef from the Azores: Contribution to the calibration of the near-infrared (NIR) spectrophotometer and evaluation of the potential of different carcass parts for making burgers (Determinação dos teores de gordura, humidade e proteína em carne de bovino dos Açores: Contributo para a calibração do espectrofotómetro de infravermelho próximo (NIR)
Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese
Identification and characterization of lactic acid bacteria used to improve cheese quality and provide health benefits
Study of the anti-bacterial and anti-fungal activity of bacteria isolated from São Jorge cheese (Estudo da atividade antibacteriana e antifúngica de bactérias isoladas no queijo de São Jorge)
Use of NIR spectroscopy in the characterisation of bovine meat
Application of Bacteriocins and Protective Cultures in Dairy Food Preservation
Beneficial effects of conjugated linoleic acid produced by lactic acid bacteria
Development of a probiotic drink produced with cow's milk whey (Desenvolvimento de uma bebida probiótica produzida com soro de leite de vaca)
Physicochemical traits and sensory quality of commercial butter produced in the Azores
Potential of lactic acid bacteria from Pico cheese for starter culture development
Production of a probiotic yogurt: Study of functional and organoleptic properties (Produção de um iogurte probiótico : estudo das propriedades funcionais e organoléticas)
Research on antifungal activity with lactic acid bacteria (Pesquisa da atividade antifúngica com bactérias do ácido láctico)
Use of bacteria isolated from Azorean cheeses in the production of low-cholesterol butter (Utilização de bactérias isoladas de queijos açorianos na produção de manteiga com baixo teor em colesterol)
Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese
Isolation and characterization of an exopolysaccharide-producing Leuconostoc citreum strain from artisanal cheese
Isolation and characterization of bioactive compounds produced by lactic acid bacteria
Production of Gamma-aminobutyric acid (GABA) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese
Application of an active edible film to control listeria in fresh cheese
Characterization and Application of Antilisterial Enterocins on Model Fresh Cheese
Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese
Immunomodulatory activity of exopolysaccharide producing Leuconostoc citreum strain isolated from Pico cheese
Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product
Traditional cheeses as a repository of microbial biodiversity
An anti-listerial Lactococcus lactis strain isolated from Azorean Pico cheese produces lacticin 481
Application of an edible coating with antimicrobial activity on fresh cheese
Bioactive peptides produced by lactic acid bacteria with antihypertensive activity
Characterization of Butter from the Azores - Caracterização da Manteiga dos Açores
Formulation of a biofilm to control listeria in cheeses (Formulação de um biofilme para controlo da listéria em queijos)
Lactic acid bacteria in Pico cheese: assessment of biodiversity by culture-dependent and culture independent methodologies
Lactic acid bacteria in Pico cheese: assessment of biodiversity by culture-dependent and culture independent methodologies.
Leuconostoc citreum: An exopolysaccharide-producing bacterium with probiotic properties
Novel probiotic fresh cheese with a lacticin 481-producer Lactococcus lactis.
Nutritional characterization of Azorean butter with a view to its certification
Nutritional characterization of Azorean butter with a view to its certification.
Polysaccharide-based edible film with anti-listeria activity in fresh cheese.
Probiotic yoghurt with Leuconostoc citreum: an exopolysaccharide producing strain with immunomodulating properties
Probiotic yoghurt with Leuconostoc citreum: an exopolysaccharide producing strain with immunomodulating properties.
Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)
Formulação de um biofilme para controlo da listeria em queijos
Latin-style fresh cheese enhances lactic acid bacteria survival but not Listeria monocytogenes resistance under in vitro simulated gastrointestinal conditions
Propriedades probióticas de bactérias do ácido láctico (BAL) isoladas do queijo do Pico
Propriedades tecnológicas e probióticas das bactérias isoladas do queijo do Pico
Purificação e caracterização de uma bacteriocina anti-listeria e a sua aplicação em queijo fresco
Queijo de S. Jorge e Queijo do Pico
Safety and Technological Properties of Bacteriocinogenic Enterococci Isolates from Tunisia
Seleção de culturas bacterianas autóctones para utilização como culturas de arranque no fabrico dum queijo modelo
Study of the antioxidant potential of vegetables in aquaponic production (Estudo do potencial antioxidante de vegetais em produção aquapónica)
Characterization of a bacteriocin produced by a Lactococcus lactis strain isolated from Pico cheese
Characterization of water-soluble exopolysaccharides produced by Leuconostoc citreum isolated from Pico cheese
Conjugated linoleic acid and gama-aminobutyric acid production by lactic acid bacteria isolated from an artisanal Azorean cheese
Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria
Effect of corn supplementation of grass finishing of Holstein bulls on fatty acid composition of meat lipids
Health-promoting potential of lactic acid bacteria isolated from artisanal Pico cheese
Latin-style fresh cheese enhances probiotic strains survival in the gastrointestinal tract
Process for producing a probiotic fresh cheese (Processo para a produção de um queijo fresco probiótico)
Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
Understanding lactic acid bacteria (LAB) potential: Nutritional benefits and safety advantages in cheeses.
Virulence factors and antibiotic resistance in lactic acid bacteria from Pico cheese
Characterization of bacteriocin-like substances produced by Enterococcus strains isolated from a traditional Azorean cheese
Control of Listeria monocytogenes in fresh cheese using non-starter lactic acid bacteria isolated from a traditional Azorean cheese
Controlo da Listeria monocytogenes em queijo fresco com bactérias do ácido láctico isoladas a partir do queijo do Pico
Estudo do potencial probiótico de bactérias do ácido láctico isoladas a partir do queijo do Pico
Identification of non-starter lactic acid bacteria isolated from Pico Cheese
Identificação de bactérias do ácido láctico (BAL) isoladas de um queijo artesanal do Pico (DOP)
Influência de uma matriz queijo fresco, na resistência ao trânsito gastrointestinal das bactérias do ácido láctico
Isolation and characterization of lactic acid bacteria producing bacteriocins and their application in the manufacture of fresh cheese (Isolamento e caracterização de bactérias do ácido láctico, produtoras de bacteriocinas e sua aplicação no fabrico de queijo fresco)
Pyrosequencing as tool for evaluating the bacterial biodiversity in cheese: study of Pico cheese microflora
Péptidos bioactivos em produtos lácteos Açorianos
Péptidos bioactivos em produtos lácteos Açorianos,
Queijo do Pico Artesanal: caracterização da sua microflora nativa e contributo para a melhoria da sua qualidade
Technological properties of a bacteriocin producer strain of Lactococcus lactis isolated from a traditional cheese
Efeito do chá (Camellia sinensis) na redução do conteúdo em colesterol de ovos de galinha
Effect of tea (Camellia sinensis) on reducing the cholesterol content of chicken eggs
Identification and characterization of autochthonous lactic acid bacteria from Pico cheese with potential as starter cultures
Isolation and characterization of bacteriocins produced by lactic acid bacteria
Study of the effect of tea (Camellia sinensis) on the cholesterol content of eggs (Estudo do efeito do chá (Camellia sinensis) no conteúdo em colesterol dos ovos)
Technological characterization of bacteriocin producing strains isolated from a traditional cheese
The effect of melatonin treatment in rams on seasonal variation of testicular size and semen production parameters
Use of two strains of lactic acid bacteria with anti-listeria and anti-clostridium properties in the manufacture of fresh cheese
Utilização de duas estirpes de bactérias do ácido láctico com propriedades anti-listéria e anti-clostrídio no fabrico de queijo fresco
Alpha-tocopherol content and lipid oxidation in bovine meat
Antimicrobial activities of lactic acid bacteria from Azorean cheese (Pico Cheese, PDO)
Caracterização polínica de méis de diferentes origens florais e relação com a sua composição em ácidos orgânicos
Enzymatic profile and aroma production in lactic acid bacteria isolated from traditional cheeses
Marcadores bioquímicos de patogenicidade em bactérias do ácido láctico
Technological characterization of lactic acid bacteria isolated from a traditional Azorean Cheese (Pico Cheese)
Technological characterization of lactic acid bacteria isolated from a traditional Azorean Cheese (Pico Cheese)10th Symposium on Lactic Acid Bacteria
Antioxidant status of bovine meat is influenced by the diet finishing mode - pasture alone or supplemented with high energy maize diet
Análise de agrupamentos com base na composição em ácidos orgânicos de méis de diferentes origens florais
Bioactivity of honey: Characterization and evaluation of the anti-microbial and antioxidant properties of honeys from different origins
Consumption of high energy maize diets is associated with increased soluble collagen in muscle of Holstein bulls
Atas do 9º Encontro de Química dos Alimentos
Avaliação da higiene e da segurança microbiológica do Queijo do Pico (DOP)
Biodiversidade do queijo do Pico. Bactérias lácticas
Caracterização do perfil dos ácidos gordos da gordura de lacticínios provenientes dos Açores e do Continente Português
Composição em ácidos orgânicos de Méis provenientes de diferentes regiões
Contributo para a sustentabilidade do Queijo do Pico (DOP). Análise de parâmetros físico-químicos e sensoriais
Fatty acid composition of intramuscular fat of Holstein bulls fed exclusively on grass or finished with ground maize
Growth Performance and carcass characteristics of Holstein bulls reared exclusively on grass or finished with ground maize
Qualidade da carcaça e da carne de bovino Holstein produzida nas pastagens açorianas
Biodiversity of lactic acid bacteria in Queijo do Pico - PDO
Caracterização dos méis açorianos: actividade antioxidante e composição em ácidos orgânicos
Contributo para a valorização do Queijo do Pico (D. O. P.)
Contributo para a valorização do Queijo do Pico (DOP)
Efeito da suplementação com silagem de erva sobre a composição da gordura do leite de vacas em pastoreio
Efeito da suplementação energética de novilhos Holstein criados em pastagem nos teores e solubilidade do colagénio da carcaça
Honey bioactivity: antimicrobial activity against Staphylococcus aureus
Honey bioactivity: antimicrobial activity against Staphylococcus aureus.
Influência do sexo, altitude e da estação do ano sobre a composição química e sobre o perfil dos ácidos gordos da carcaça inteira do coelho selvagem (Oryctolagus cuniculus L.)
Parâmetros físicos e bioquímicos do Queijo do Pico (DOP). Sua relação com as preferências dos consumidores.
Parâmetros físicos e bioquímicos do queijo do Pico (DOP). 1. Sua relação com as preferências dos consumidores
Taxas de crescimento e qualidade da carcaça e da carne de novilhos inteiros Holstein criados exclusivamente na pastagem ou acabados com farinha de milho
Taxas de crescimento e qualidade da carcaça e da carne de novilhos inteiros Holstein criados exclusivamente na pastagem ou acabados com farinha de milho.
Valorização do mel - Estudo do seu potencial bioactivo
Variação no perfil dos ácidos gordos da gordura do leite de vaca relacionada com mudanças na dieta
Variação sazonal na concentração de isómeros do ácido linoleico conjugado (CLA) e outros ácidos gordos da gordura do leite de explorações leiteiras dos Açores
Caracterização da proteólise no queijo durante a maturação do queijo do Pico
Caracterização da proteólise no queijo durante a maturação do queijo do Pico.
Carcass quality and fatty acid composition of intramuscular fat of Holstein bulls reared exclusively on pasture or in feedlot
Characterization of proteolysis in cheese during Pico cheese maturation
Correlation between the phenol content of Portuguese honeys and the respective antioxidant activity and inhibition of enzymatic browning in banana and pear pulp
Correlação entre o conteúdo em fenol de méis portugueses e a respectiva actividade antioxidante e inibição do escurecimento enzimático em polpa de banana e pêra
Elevated rate of collagen solubilization in muscles of Holstein bulls feed high energy diet
Microbial ecology of traditional azorean sourdough starters - First approach
Microbial ecology of traditional azorean sourdough starters first approach
Microbiological profile of Pico cheese throughout maturation.
Perfil microbiológico do queijo do Pico ao longo da maturação
Salmonella and Listeria monocytogenes prevalence in poultry carcasses in Terceira Island (Azores, Portugal).
The influence of different dietary vegetable oils on milk fat fatty acid composition of grazing dairy cows
Biochemical Changes During the Maturation of Traditional Cheeses
Seasonal variations in the developmental competence of bovine oocytes matured in vitro
The effect of ram replacement and sex ratio on the sexual response of anoestrous ewes
Honey - a potentially antimicrobial food ingredient
Honey – a potentially antimicrobial food ingredient
A Indústria da Restauração Colectiva na Terceira Face aos Novos Desafios da Segurança Alimentar
Bioactive compounds of natural origin from Azorean plants and honey
Efeito do sistema de alimentação (pastagem vs concentrado) nas características da carne e da carcaça dos bovinos açorianos.
Immunohistochemical localization of inhibin/activin alpha, betaA and betaB subunits and follistatin in bovine oocytes during in vitro maturation and fertilization
The effect of paddock size on the response of seasonal anoestrous ewes to the ram effect
The effect of production system (pasture vs feedlot) on fatty acid profile of beef
Variação sazonal da fertilidade bovina: relação com a capacidade de desenvolvimento embrionário de ovócitos bovinos fertilizados in vitro
Actividade antimicrobiana de méis açorianos contra isolados de Staphylococcus aureus
Demonstration of a positive effect of androgens on the developmental competence of in vitro matured bovine oocytes
Efeito da área de pastoreio na intensidade da resposta de ovelhas ao efeito macho
Effect of grazing area upon the intensity of the response of ewes to ram introduction
Effects of androgens, progesterone and their antagonists on the developmental competence of in vitro matured bovine oocytes
Demonstration of a suppressive effect of inhibin a-subunit on the developmental competence of in vitro matured bovine oocytes
Demonstration of a suppressive effect of inhibin alpha-subunit on the developmental competence of in vitro matured bovine oocytes
Immunohistochemical localization of inhibin/activin subunits and follistatin in bovine oocytes during in vitro maturation (IVM) and fertilization (IVF)
Modulatory actions of activin-A and follistatin on the developmental competence of in vitro-matured bovine oocytes
Storage Temperature Effect on Histamine Formation in Big Eye Tuna and Skipjack
Effects of activin-A and follistatin on bovine oocyte maturation in vitro
Efeito do tempo e temperatura na formação de histamina no atum
Effect of time and temperature on histamine formation in tuna (Efeito do tempo e temperatura na formação de histamina no atum)
Enzymatic and non-enzymatic determination of cholesterol and cholesterol esters in blood (Determinação enzimática e não enzimática do colesterol e ésteres do colesterol no sangue)
Glutathione Oxidation as an Estimation of Peroxidation in Liver Homogenates of Rats Treated with Diethylnitrosamine (Oxidação do Glutationo como estima da Peroxidação em Homogenatos de Fígado de Ratos tratados com Dietilnitrosamina)
4 Projetos de Investigação
Compreender o potencial das bactérias do ácido láctico (BAL): Benefícios nutricionais e melhoria da segurança em queijos
Latin-style fresh cheese enhances lactic acid bacteria survival but not Listeria monocytogenes resistance under in vitro simulated gastrointestinal conditions
Characterization and application of anti-listerial enterocins on model fresh cheese
Modulation of gut microbiota by fennel seed extracts: New insights on treatment of infantile colic and other gut disorders in infants
1 Prestação de Serviço
Formação
Formação
2021/04/15 - 2021/04/16 |
Título de Agregado Ciências Agrárias Especialização em Tecnologia Alimentar Universidade dos Açores - Campus de Angra do Heroísmo, Portugal (TESE/DISSERTAÇÃO) "Probiotic Foods. Summary of the lesson. Health Promoting Foods. Curricular Unit Report for admission to Habilitation in Agricultural Sciences, specialty Food Technology at the University of the Azores." |
1999/04/19 |
Doutoramento Equivalência ao doutoramento em Ciências Agrárias Especialização em Outra: Fisiologia Animal University of Reading, Reino Unido (TESE/DISSERTAÇÃO) "Effects of Inhibin, Activin and Follistatin on the Developmental of in Vitro Matured Oocytes" |
1995 - 1998 |
Doutoramento Animal and Microbial Sciences University of Reading, Reino Unido (TESE/DISSERTAÇÃO) "Effects of inhibin, activin and follistatin on the developmental competence of in vitro matured bovine oocytes" |
1993 |
Outro Provas de Aptidão Pedagógica e Capacidade Científica Especialização em Bioquímica Universidade dos Açores, Portugal |
1983 - 1988 |
Licenciatura Bioquímica Universidade de Lisboa, Portugal |
Áreas de Conhecimento
Biografia
CÉLIA COSTA GOMES DA SILVA. Completed the Título de Agregado in Ciências Agrárias in 2021/04/16 by Universidade dos Açores - Campus de Angra do Heroísmo, Doutoramento in Equivalência ao doutoramento em Ciências Agrárias in 1999/04/19 by University of Reading, Doutoramento in Animal and Microbial Sciences in 1998 by University of Reading and Licenciatura in Bioquímica in 1988 by Universidade de Lisboa. Is Assistant Professor in Universidade dos Açores. Published 46 articles in journals. Has 1 patent(s) registered. Organized 4 event(s). Participated in 5 event(s). Supervised 5 PhD thesis(es) e co-supervised 1. Supervised 15 MSc dissertation(s) e co-supervised 3. Has received 8 awards and/or honors. Participates and/or participated as Co-Principal Investigator (Co-PI) in 4 project(s), PhD Student Fellow in 1 project(s), Principal investigator in 11 project(s), Researcher in 5 project(s) and Scientific Initiation Fellow in 1 project(s). Works in the area(s) of Agrarian Sciences with emphasis on Agrarian and Food Biotechnology.
Entidades
Entidades de I&D
FCAA - Faculdade de Ciências Agrárias e do Ambiente
IITAA - Instituto de Investigação em Tecnologias Agrárias e do Ambiente
Entidades Financiadoras
Fundação para a Ciência e Tecnologia
Direção Regional da Ciência e da Tecnologia
Unileite – União das Cooperativas Agrícolas de Laticínios da Ilha de São Miguel