MOUNTAINS 2020

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MOUNTAIN
RESEARCH
CENTER

O Norte Somos Nós

CIMO is the winner of the "O Norte Somos Nós" Awards in
the category of Research. See video HERE

MOUNTAIN
RESEARCH
CENTER

See a short video
about us

MOUNTAIN
RESEARCH
CENTER

Polytechnic Institute
of Bragança

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FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.

Cristina Sofia Gomes Caleja


Group: Sustainable Processes and Products
Supervisor: Isabel Cristina Fernandes Rodrigues Ferreira
Phone: 273303419
E-mail: ccaleja@ipb.pt
ORCID: 0000-0002-5769-8484
Scopus Author ID: 36514202500

Qualifications

  • 2018 - PhD in Sustainable Chemistry, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
  • 2010 - MSc. in Laboratory Analysis, Universidade de Trás-os-Montes e Alto Douro, Portugal
  • 2008 - First degree in Biology, Universidade de Trás-os-Montes e Alto Douro, Portugal

Awards and Honors

  • 2017 - Prémio de melhor comunicação, IX Congresso Ibérico de Agroengenharia Instituto Politécnico de Bragança,Portugal

Interests

  • Extraction, identification, fractionation and isolation of chemical compounds in natural matrices
  • Development of natural ingredients and innovative food formulations with functional properties
  • Incorporation of plant extracts in food formulations adding natural bioactive constituents and removing synthetic compounds frequently related to health risks

Projects:


Total results: 32
1
Carvalho A.S.d.,Rezende S.C.d.,Caleja C.,Pereira E.,Barros L.,Fernandes I.,Manrique Y.A.,Gonçalves O.H.,Ferreira I.C.F.R.,Barreiro M.F.
β-Carotene colouring systems based on solid lipid particles produced by hot melt dispersion
Food Control, 129, , 2021

2
Pires E.d.O.,Pereira E.,Carocho M.,Pereira C.,Dias M.I.,Calhelha R.C.,Ćirić A.,Soković M.,Garcia C.C.,Ferreira I.C.F.R.,Caleja C.,Barros L.
Study on the potential application of impatiens balsamina l. Flowers extract as a natural colouring ingredient in a pastry product
International Journal of Environmental Research and Public Health, 18, , 2021

3
Giordano M.,Pinela J.,Dias M.I.,Calhelha R.C.,Stojković D.,Soković M.,Tavares D.,Cánepa A.L.,Ferreira I.C.F.R.,Caleja C.,Barros L.
Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment
Applied Sciences (Switzerland), 11, , 2021

4
Alaya I.B.,Pereira E.,Dias M.I.,Pinela J.,Calhelha R.C.,Soković M.,Kostić M.,Prieto M.A.,Essid F.,Caleja C.,Ferreira I.C.F.R.,Barros L.
Development of a natural preservative from chestnut flowers: Ultrasound-assisted extraction optimization and functionality assessment
Chemosensors, 9, , 2021

5
Carpena M.,Caleja C.,Pereira E.,Pereira C.,Ćirić A.,Soković M.,Soria-Lopez A.,Fraga-Corral M.,Simal-Gandara J.,Ferreira I.C.F.R.,Barros L.,Prieto M.A.
Red seaweeds as a source of nutrients and bioactive compounds: Optimization of the extraction
Chemosensors, 9, , 2021

6
Alves E.,Ntungwe E.N.,Gregório J.,Rodrigues L.M.,Pereira-Leite C.,Caleja C.,Pereira E.,Barros L.,Aguilar-Vilas M.V.,Rosado C.,Rijo P.
Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability
Foods, 10, , 2021

7
Pires E.d.O.,Pereira E.,Pereira C.,Dias M.I.,Calhelha R.C.,Ćirić A.,Soković M.,Hassemer G.,Garcia C.C.,Caleja C.,Barros L.,Ferreira I.C.F.R.
Chemical composition and bioactive characterisation of Impatiens walleriana
Molecules, 26, , 2021

8
Pires E.O.,Caleja C.,Garcia C.C.,Ferreira I.C.F.R.,Barros L.
Current status of genus Impatiens: Bioactive compounds and natural pigments with health benefits
Trends in Food Science and Technology, , 2021

9
Finimundy T.C.,Pereira C.,Dias M.I.,Caleja C.,Calhelha R.C.,Sokovic M.,Stojković D.,Carvalho A.M.,Rosa E.,Barros L.,Ferreira I.C.F.R.
Infusions of herbal blends as promising sources of phenolic compounds and bioactive properties
Molecules, 25, , 2020

10
Caleja C.,Barros L.,Barreira J.C.M.,Soković M.,Calhelha R.C.,Bento A.,Oliveira M.B.P.P.,Ferreira I.C.F.R.
Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata"
Food and Function, 11, 2208-2217, 2020

11
Pires T.C.S.P.,Caleja C.,Santos-Buelga C.,Barros L.,Ferreira I.C.F.R.
Vaccinium myrtillus l. Fruits as a novel source of phenolic compounds with health benefits and industrial applications-a review
Current Pharmaceutical Design, 26, 1917-1928, 2020

12
da Silva Veloso F.,Caleja C.,Calhelha R.C.,Pires T.C.S.,Alves M.J.,Barros L.,Genena A.K.,Barreira J.C.M.,Ferreira I.C.F.R.
Characterization and application of pomegranate epicarp extracts as functional ingredients in a typical Brazilian pastry product
Molecules, 25, , 2020

13
Dias M.,Caleja C.,Pereira C.,Calhelha R.C.,Kostic M.,Sokovic M.,Tavares D.,Baraldi I.J.,Barros L.,Ferreira I.C.F.R.
Chemical composition and bioactive properties of byproducts from two different kiwi varieties
Food Research International, 127, , 2020

14
Caleja C.,Finimundy T.C.,Pereira C.,Barros L.,Calhelha R.C.,Sokovic M.,Ivanov M.,Carvalho A.M.,Rosa E.,Ferreira I.C.F.R.
Challenges of traditional herbal teas: Plant infusions and their mixtures with bioactive properties
Food and Function, 10, 5939-5951, 2019

15
Jabeur I.,Pereira E.,Caleja C.,Calhelha R.C.,Soković M.,Catarino L.,Barros L.,Ferreira I.C.F.R.
Exploring the chemical and bioactive properties of: Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)
Food and Function, 10, 2234-2243, 2019

16
Caleja C.,Barros L.,Prieto M.,Bento A.,Oliveira M.,Ferreira I.
Development of a natural preservative obtained from male chestnut flowers: Optimization of a heat-assisted extraction technique
Food and Function, 10, 1352-1363, 2019

17
López C.J.,Caleja C.,Prieto M.A.,Sokovic M.,Calhelha R.C.,Barros L.,Ferreira I.C.F.R.
Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
Food Chemistry, 275, 426-438, 2019

18
López C.J.,Caleja C.,Prieto M.A.,Barreiro M.F.,Barros L.,Ferreira I.C.F.R.
Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits
Food Chemistry, 264, 81-91, 2018

19
Caleja C.,Barros L.,Barreira J.C.M.,Ciric A.,Sokovic M.,Calhelha R.C.,Beatriz M.,Oliveira P.P.,Ferreira I.C.F.R.
Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes
Food Chemistry, 250, 67-74, 2018

20
Takwa S.,Caleja C.,Barreira J.C.M.,Soković M.,Achour L.,Barros L.,Ferreira I.C.F.R.
Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread
LWT - Food Science and Technology, 88, 47-55, 2018

21
Caleja C.,Ribeiro A.,Barreiro M.F.,Ferreira I.C.F.R.
Phenolic compounds as nutraceuticals or functional food ingredients
Current Pharmaceutical Design, 23, 2787-2806, 2017

22
Caleja C.,Barros L.,Antonio A.,Oliveira M.,Ferreira I.
A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits
Food Chemistry, 216, 342-346, 2017

23
Caleja C.,Barros L.,Prieto M.A.,Barreiro M.F.,Oliveira M.B.P.P.,Ferreira I.C.F.R.
Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis
Separation and Purification Technology, 186, 297-308, 2017

24
Pinela J.,Carocho M.,Dias M.I.,Caleja C.,Barros L.,Ferreira I.C.F.R.
Wild Plant-Based Functional Foods, Drugs, and Nutraceuticals
Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications, 315-351, 2016

25
Caleja C.,Barros L.,Antonio A.,Carocho M.,Oliveira M.,Ferreira I.
Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives
Food Chemistry, 210, 262-268, 2016

26
Caleja C.,Ribeiro A.,Barros L.,Barreira J.C.M.,Antonio A.L.,Oliveira M.B.P.P.,Barreiro M.F.,Ferreira I.C.F.R.
Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms
Food Chemistry, 199, 720-726, 2016

27
Ribeiro A.,Caleja C.,Barros L.,Santos-Buelga C.,Barreiro M.F.,Ferreira I.C.F.R.
Rosemary extracts in functional foods: Extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese
Food and Function, 7, 2185-2196, 2016

28
Caleja C.,Barros L.,Antonio A.,Ciric A.,Barreira J.,Sokovic M.,Oliveira M.,Santos-Buelga C.,Ferreira I.
Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
Journal of Functional Foods, 16, 114-124, 2015

29
Caleja C.,Barros L.,Antonio A.,Ciric A.,Soković M.,Oliveira M.,Santos-Buelga C.,Ferreira I.
Foeniculum vulgare Mill. As natural conservation enhancer and health promoter by incorporation in cottage cheese
Journal of Functional Foods, 12, 428-438, 2015

30
Vieira-Pinto M.,Morais L.,Caleja C.,Themudo P.,Torres C.,Igrejas G.,Poeta P.,Martins C.
Salmonella sp. in game (Sus scrofa and Oryctolagus cuniculus)
Foodborne Pathogens and Disease, 8, 739-740, 2011

31
Caleja C.,de Toro M.,Gonçalves A.,Themudo P.,Vieira-Pinto M.,Monteiro D.,Rodrigues J.,Sáenz Y.,Carvalho C.,Igrejas G.,Torres C.,Poeta P.
Antimicrobial resistance and class I integrons in Salmonella enterica isolates from wild boars and Bísaro pigs
International Microbiology, 14, 19-24, 2011

32
Pinto L.,Poeta P.,Vieira S.,Caleja C.,Radhouani H.,Carvalho C.,Vieira-Pinto M.,Themudo P.,Torres C.,Vitorino R.,Domingues P.,Igrejas G.
Genomic and proteomic evaluation of antibiotic resistance in Salmonella strains
Journal of Proteomics, 73, 1535-1541, 2010