MOUNTAIN
RESEARCH
CENTER

Polytechnic Institute
of Bragança

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CIMO

CIMO - Mountain Research Center. See video HERE

FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.

Rossana Cardoso

Group: Sustainable Processes and Products
E-mail: rossana@ipb.pt
ORCID: 0000-0002-6870-0391
Scopus Author ID: 57194701579

Career

  • Since 2017: Research Internship in the Laboratory of Chemistry and Applied Biochemistry, Polytechnic Institute of Bragança, Portugal
  • 2016 - 2017: Hotel Manager - Residencial Girassol, Fogo Island, Cape Verde
  • 2013 - 2016: Technician trainee in Development and monitoring Ecological of the Natural Park of Fogo, Fogo Island, Cape Verde
  • 2013 - 2013: Technician trainee of the Vitó Project - Conservation Project of the sea turtles of Fogo Island, Cape Verde

Qualifications

  • 2016 - MSc. Biotechnological Engineering, Polytechnic Institute of Bragança, Portugal
  • 2012 - Bachelor degree in Biological Sciences, State University of Ceará, Brazil

Awards and Honors

  • 2022 - Pharmacy and health, University of Salamanca, Spain

Interests

  • Chemistry of Natural Products: Extraction, identification, fractionation and isolation of chemical compounds in natural matrices
  • Development of nutraceuticals and innovative food formulations with functional properties
  • Emerging technologies for conservation of food matrices: Irradiation.
  • Incorporation of natural extracts in food formulations: adding natural additives, nutrients and bioactive properties

Projects:

3Rs - Regenerar, Reformular e Reinventar: culturas esquecidas para alimentos saudáveis e sustentáveis
Funding body: Promove LA CAIXA
Reference: PD24-00012
Principal Investigator:Lillian Bouçada de Barros
Start: 2024-09-01
End: 2027-08-30

Total results: 16
1
Santos Filipe M.,Kowalczyk T.,Kukula-Koch W.,Wieczfinska J.,Bangay G.,Diaz-Lanza A.M.,Cardoso R.V.C.,Mandim F.,I. Falcão S.,Vilas-Boas M.,Śliwiński T.,Sitarek P.,Ríjo P.
Evaluating the quality, physicochemical properties, and biological activities of Centauri® honey from Turkey
Food Bioscience, 62, , 2024

2
Santos Filipe M.,Cardoso R.V.C.,Ayuso M.,Murta D.,Díaz-Lanza A.M.,Rosado C.,C.S.P Pires T.,Calhelha R.C.,Rijo P.
Exploring the potential of Hermetia illucens larvae extracts: A promising approach for dermocosmetic formulations
Heliyon, 10, , 2024

3
Baptista E.,Liberal Â.,Cardoso R.V.C.,Fernandes Â.,Dias M.I.,Pires T.C.S.P.,Calhelha R.C.,García P.A.,Ferreira I.C.F.R.,Barreira J.C.M.
Chemical and Bioactive Properties of Red Rice with Potential Pharmaceutical Use
Molecules, 29, , 2024

4
Liberal Â.,Cardoso R.V.C.,Heleno S.A.,Fernandes Â.,Barros L.,Martins A.
Phenolic Acids from Fungi
Natural Secondary Metabolites: From Nature, Through Science, to Industry, 475-495, 2023

5
Almeida D.,Cardoso R.V.C.,Pereira C.,Alves M.J.,Ferreira I.C.F.R.,Zied D.C.,Vieira Junior W.G.,Caitano C.E.C.,Fernandes Â.,Barros L.
Biochemical Approaches on Commercial Strains of Agaricus subrufescens Growing under Two Environmental Cultivation Conditions
Journal of Fungi, 8, , 2022

6
Vieira Junior W.G.,Centeio Cardoso R.V.,Fernandes Â.,Ferreira I.C.F.R.,Barros L.,Pardo-Giménez A.,Mendel Soares D.M.,Stevani C.V.,Zied D.C.
Influence of strains and environmental cultivation conditions on the bioconversion of ergosterol and vitamin D2 in the sun mushroom
Journal of the Science of Food and Agriculture, 102, 1699-1706, 2022

7
Liberal Â.,Coelho C.T.P.,Fernandes Â.,Cardoso R.V.C.,Dias M.I.,Pinela J.,Alves M.J.,Severino V.G.P.,Ferreira I.C.F.R.,Barros L.
Chemical features and bioactivities of lactuca canadensis L., an unconventional food plant from Brazilian cerrado
Agriculture (Switzerland), 11, , 2021

8
Cardoso R.V.C.,Fernandes Â.,Barreira J.C.M.,Abreu R.M.V.,Mandim F.,Gonzaléz-Paramás A.M.,Ferreira I.C.F.R.,Barros L.
A case study on surplus mushrooms production: Extraction and recovery of vitamin d2
Agriculture (Switzerland), 11, , 2021

9
Cardoso R.V.C.,Carocho M.,Fernandes Â.,Barreira J.C.M.,Cabo Verde S.,Santos P.M.P.,Antonio A.L.,Gonzaléz-Paramás A.M.,Barros L.,Ferreira I.C.F.R.
Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour
Journal of Food Science, 86, 2276-2287, 2021

10
Cardoso R.V.C.,Carocho M.,Fernandes Â.,Pinela J.,Stojković D.,Soković M.,Zied D.C.,Cobos J.D.V.,González-Paramás A.M.,Ferreira I.C.F.R.,Barros L.
Antioxidant and antimicrobial influence on oyster mushrooms (Pleurotus ostreatus) from substrate supplementation of calcium silicate
Sustainability (Switzerland), 13, , 2021

11
Cardoso R.V.C.,Fernandes Â.,Pinela J.,Dias M.I.,Pereira C.,Pires T.C.S.P.,Carocho M.,Vasallo E.F.,Ferreira I.C.F.R.,Barros L.
Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency
Agronomy, 11, , 2021

12
Cardoso R.V.C.,Carocho M.,Fernandes Â.,Zied D.C.,Cobos J.D.V.,González-Paramás A.M.,Ferreira I.C.F.R.,Barros L.
Influence of calcium silicate on the chemical properties of pleurotus ostreatus var. Florida (Jacq.) P. Kumm
Journal of Fungi, 6, 1-16, 2020

13
Cardoso R.V.C.,Fernandes Â.,Gonzaléz-Paramás A.M.,Barros L.,Ferreira I.C.F.R.
Flour fortification for nutritional and health improvement: A review
Food Research International, 125, , 2019

14
Cardoso R.V.C.,Fernandes Â.,Heleno S.A.,Rodrigues P.,Gonzaléz-Paramás A.M.,Barros L.,Ferreira I.C.F.R.
Physicochemical characterization and microbiology of wheat and rye flours
Food Chemistry, 280, 123-129, 2019

15
Cardoso R.V.C.,Fernandes Â.,Barreira J.C.M.,Verde S.C.,Antonio A.L.,Gonzaléz-Paramás A.M.,Barros L.,Ferreira I.C.F.R.
Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: A comparative study
Food Chemistry, 278, 760-766, 2019

16
Cardoso R.V.C.,Fernandes Â.,Oliveira M.B.P.P.,Calhelha R.C.,Barros L.,Martins A.,Ferreira I.C.F.R.
Development of nutraceutical formulations based on the mycelium of: Pleurotus ostreatus and Agaricus bisporus
Food and Function, 8, 2155-2164, 2017

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