SR
Susana Isabel Chaves Ribeiro
susana ribeiro | susana c. ribeiro
Susana Ribeiro is a researcher at the Institute of Agricultural and Environmental Research and Technology at the University of the Azores. She holds a Master's degree in Biochemistry and a PhD in Agricultural Sciences - Food Technology Specialisation (2018), from the University of the Azores.
Entidades de I&D
IITAA - Instituto de Investigação em Tecnologias Agrárias e do Ambiente
Perfis Externos
Áreas de Conhecimento
Hiperligações
https://iitaa.uac.pt/?i=susana-isabel-chaves-ribeiro
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de 76 Publicações
High gamma-aminobutyric acid (GABA) producing Enterococcus malodoratus isolated from protected denomination of origin (PDO) cheese
Comparative study of the bacterial community of organic and conventional cow's milk
Dried algae as potential functional ingredient in fresh cheese
Exopolysaccharide (EPS) Produced by Leuconostoc mesenteroides SJC113: Characterization of Functional and Technological Properties and Application in Fat-Free Cheese
Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties
Brachybacterium atlanticum sp. nov., a novel marine bacterium isolated from the Atlantic Ocean
2023
de Castro, Inês; Susana C
International Journal of Systematic and Evolutionary Microbiology
Comparative study of the bacterial community of biological and conventional milk
2023
Susana C
XXIII Congresso de Zootecnia – XXIII ZOOTEC
Ciência Vitae
Consumption of fermented dairy products is associated with lower anxiety levels in Azorean university students.
2023
Sousa, R
Dietary intake, eating behavior and health outcomes.
Ciência Vitae
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
2023
Dominika Jurášková ; Susana C
12th Probiotics, Prebiotics & New Foods
Ciência Vitae
Mothers consuming a fennel seed infusion increase Bifidobacterium in breastmilk and modulate gut microbiota in colic babies.
2023
Susana C
12th Probiotics, Prebiotics & New Foods
Ciência Vitae
Probiotic, technological, and health-related characteristics of lactobacilli isolated from breast milk
2023
Pires, Vanessa; Ribeiro, Susana C; Silva, Sofia P M; Juraskova, Dominika; Silva, Celia C G
Journal of Applied Microbiology
Production and recovery of bacteriocins from cheese whey by fermentation and nanofiltration – a first insight using ceramic membrane technology.
2023
Susana C
Bacteriocin International Conference - BIC 2023
Ciência Vitae
Production of gamma-aminobutyric acid (GABA) by a potential probiotic strain of Lacticaseibacillus rhamnosus
2023
Susana C
XXIII Congresso de Zootecnia – XXIII ZOOTEC
Ciência Vitae
Purification and characterization of a bacteriocin produced by Enterococcus faecalis L3A21K6
2023
Susana C
Microbiotec23, Congress of Microbiology and Biotechnology
Ciência Vitae
Relief of infant colic by fennel seed infusion: effects on breast milk and the baby's intestinal microbiota
2023
Célia Costa Gomes da Silva; Susana C
Microbiotec23, Congress of Microbiology and Biotechnology
Ciência Vitae
Technological and probiotic properties of Streptococcus thermophilus GM2 producing exopolysaccharide
2023
Juraskova, Dominika; Susana C
XXIII Congresso de Zootecnia – XXIII ZOOTEC
Ciência Vitae
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
2022
Paiva N
Lisbon
Ciência Vitae
Emiliania huxleyi- Bacteria Interactions under Increasing CO2 Concentrations
Emiliania huxleyi- bacteria interactions in a changing ocean
2022
Barcelos e Ramos, Joana; Susana C
Ciência Vitae
Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties
High GABA producing strain Lacticaseibacillus rhamnosus SJ116 isolated from artisanal Azorean cheese.
2022
Susana C
Lisbon
Ciência Vitae
High GABA producing strain Lactobacillus rhamnosus SJ116 isolated from artisanal Azorean cheese
2022
Susana C
Ciência Vitae
Ingestion of a fennel seed infusion by breastfeeding mothers modulates the intestinal microbiota in infant colic
2022
Susana C
Ciência Vitae
Ingestion of a fennel seed infusion by breastfeeding mothers modulates the intestinal microbiota in infant colic.
2022
Henriques B
Ciência Vitae
Phytoplankton - bacteria interactions in a changing ocean
2022
Joana Barcelos e Ramos; Susana C
Ciência Vitae
A rapid screening method to evaluate acidifying activity by lactic acid bacteria
Application of bacteriocin- producer in the reduction of cheese maturation time
2021
Agathe Blackeway; Sofia P
MicroBiotec21
Ciência Vitae
Application of bacteriocin-producer in the reduction of cheese maturation time.
2021
Susana C
Lisboa
Ciência Vitae
Development of GABA-Enriched fermented beverage based on sweet whey
2021
D
Microbiotec – Congress of Microbiology and Biotechnology, 2021.
Ciência Vitae
Development of GABA-enriched fermented beverage based on sweet whey.
2021
Cunha D
Lisboa
Ciência Vitae
Identification of ropy phenotype exopolysaccharides in lactic acid bacteria
2021
Dominika Jurášková ; Célia C
XV Encontro de Química dos Alimentos
Ciência Vitae
Promoting a healthy microbiome with Lactobacillus isolated from human milk
2021
Susana C
Lisbon
Ciência Vitae
Propriedades tecnológicas e probióticas das bactérias isoladas do queijo do Pico.
2021
Silva, C
UAciência - Ciências da Engenharia, Exatas, Saúde e Biotecnologia, e Sociais e Humanas.
Ciência Vitae
Beneficial effects of conjugated linoleic acid produced by lactic acid bacteria.
2020
Susana C
. IITAA Technical Issues
Ciência Vitae
Application of Bacteriocins and Protective Cultures in Dairy Food Preservation.
2019
Susana C
Application of Protective Cultures and Bacteriocins for Food Biopreservation.
Ciência Vitae
Application of bacteriocins and protective cultures in dairy food preservation
Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese
Isolation and characterization of bioactive compounds produced by lactic acid bacteria
Production of alfa-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
2017
Silva, S
IITAA Technical Issues
Ciência Vitae
Characterization and application of antilisterial enterocins on model fresh cheese
An anti-listerial Lactococcus lactis strain isolated from Azorean Pico cheese produces lacticin 481
Aplicação de um revestimento edível com atividade antimicrobiana em queijo fresco.
2016
Susana C
International Forum of Pedagogy - FIPED
Ciência Vitae
Novel probiotic fresh cheese with a lacticin 481-producer Lactococcus lactis.
2016
Susana C
XIII Meeting of Food Chemistry, Portuguese Chemical Society
Ciência Vitae
Polysaccharide-based edible fillm with anti-listeria activity in fresh cheese.
2016
Susana C
XIII Meeting of Food Chemistry, Portuguese Chemical Society
Ciência Vitae
Process for the manufacture of probiotic fresh cheese.
2016
Susana C
Ciência Vitae
Safety and technological properties of bacteriocinogenic enterococci isolates from Tunisia
Characterization of a bacteriocin produced by a Lactococcus lactis strain isolated from Pico cheese.
2014
Susana C
12o Encontro de Química dos Alimentos
Ciência Vitae
Conjugated linoleic acid and alfa-Aminobutyric acid production by lactic acid bacteria isolated from an artisanal Azorean cheese
2014
Susana C
11th Symposium on Lactic Acid Bacteria
Ciência Vitae
Conjugated linoleic acid and gamaaminobutyric acid production by lactic acid bacteria isolated from an artisanal Azorean cheese.
2014
Susana C
11th Symposium on Lactic Acid Bacteria
Ciência Vitae
Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria
Health-promoting potential of lactic acid bacteria isolated from Pico cheese
2014
Susana C
XII Encontro de Química dos Alimentos
Ciência Vitae
Health-promoting potential of lactic acid bacteria isolated from artisanal Pico cheese.
2014
Susana C
12o Encontro de Química dos Alimentos
Ciência Vitae
Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
Characterization of bacteriocin-like substances produced by Enterococcus strains isolated from a traditional Azorean cheese
2013
Susana C
Society for Applied Microbiology Summer Conference
Ciência Vitae
Characterization of bacteriocin-like substances produced by Enterococcus strains isolated from a traditional Azorean cheese.
2013
Susana C
Cardiff
Ciência Vitae
Control of Listeria monocytogenes in fresh cheese using non-starter lactic acid bacteria isolated from a traditional Azorean cheese
2013
Susana C
Society for Applied Microbiology Summer Conference
Ciência Vitae
Control of Listeria monocytogenes in fresh cheese using non-starter lactic acid bacteria isolated from a traditional Azorean cheese.
2013
Silva, C
Cardiff
Ciência Vitae
Controlo da Listeria monocytogenes em queijo fresco com bactérias do ácido láctico isoladas a partir do queijo do Pico.
2013
Susana C
I Congresso para a Ciência e Desenvolvimento dos Açores.
Ciência Vitae
Identification of non-starter lactic acid bacteria isolated from Pico cheese.
2013
Domingos-Lopes, M
Cardiff
Ciência Vitae
Péptidos bioactivos em produtos lácteos Açorianos.
2013
Susana C
Jornadas “Ciência nos Açores- que futuro?”
Ciência Vitae
Péptidos bioactivos em produtos lácteos Açorianos.". Trabalho apresentado em Jornadas “Ciência nos Açores- que futuro?
2013
Susana C
Jornadas “Ciência nos Açores- que futuro?"
Ciência Vitae
Technological properties of a bacteriocin producer strain of Lactoccocus lactis isolated from a traditional cheese.
2013
Costa, M
Cardiff
Ciência Vitae
Isolation and characterization of bacteriocins produced by lactic acid bacteria.
2012
Susana C
11o Encontro de Química dos Alimentos
Ciência Vitae
Technological characterization of bacteriocin producing strains isolated from a traditional cheese.
2012
Susana C
11o Encontro de Química dos Alimentos
Ciência Vitae
Utilização de duas estirpes de bactérias do ácido láctico com propriedades anti-listéria e anti-clostrídio no fabrico de queijo fresco.
2012
Susana C
11o Encontro de Química dos Alimentos
Ciência Vitae
Utilização de duas estirpesde bactérias do ácido láctico com propriedades anti-listéria e anti-clostrídio no fabrico de queijo fresco.
2012
Susana C
XI Encontro de Química dos Alimentos
Ciência Vitae
Antimicrobial activities of lactic acid bacteria from Azorean cheese (Pico Cheese, PDO).
2011
Susana C
10th Symposium on Lactic Acid Bacteria
Ciência Vitae
Antimicrobial activities of lactic acid bacteria from Azorean cheese.
2011
Susana C
10th Symposium on Lactic Acid Bacteria
Ciência Vitae
Enzymatic profile and aroma production in lactic acid bacteria isolated from traditional cheeses.
2011
Susana C
XXII Encontro Nacional da Sociedade Portuguesa de Química
Ciência Vitae
Technological characterization of lactic acid bacteria isolated from a traditional Azorean Cheese (Pico Cheese)
2011
Susana C
Egmond aan Zee
Ciência Vitae
Nanoparticles as a Tool in Capillary Electrochromatography
2 Projetos de Investigação
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Formação
Formação
| 2018/05/02 |
Doutoramento Ciências Agrárias Especialização em Tecnologia Alimentar Universidade dos Açores, Portugal (TESE/DISSERTAÇÃO) "Isolation and characterization of bioactive compounds produced by lactic acid bacteria" |
| 2009/10/16 |
Mestrado Pré-Bolonha Bioquímica Universidade da Beira Interior, Portugal (TESE/DISSERTAÇÃO) "Nanoparticles as a tool in capillary electrochromatography" |
| 2007/10/16 |
Licenciatura Bioquímica Universidade da Beira Interior, Portugal (TESE/DISSERTAÇÃO) "Multiple Sclerosis: Influence of IFN-ß on the Expression of ß2-Adrenoceptors in Astrocytes" |
Áreas de Conhecimento
Biografia
Susana Ribeiro is a researcher at the Institute of Agricultural and Environmental Research and Technology at the University of the Azores. She holds a Master's degree in Biochemistry and a PhD in Agricultural Sciences - Food Technology Specialisation (2018), from the University of the Azores. Her research activity is focused on the study of food and health, especially on the nutritional aspects of dairy products, the development of functional foods, probiotic cultures, their health benefits and technological aspects, bioactive lipids, bioactive peptides and antimicrobials, applied and basic aspects. Among the scientific achievements, we highlight the publication of 14 articles in indexed international journals (h-index of 10, according to Scopus), the co- authorship of 1 book chapter, and the presentation of a total of 27 oral and poster presentations at national and international scientific conferences, with 1 prize awarded. Co-inventor of a process for the production of probiotic fresh cheese, protected by national patent Nº 108464. Experience in co-supervision of five master thesis and one PhD student.
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