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.

Paula Cristina Azevedo Rodrigues

Adjunct Professor
Group: Socio-Ecological Systems
Phone: 273303332
E-mail: prodrigues@ipb.pt
ORCID: 0000-0002-3789-2730
Scopus Author ID: 7102639646

Career

  • Since 2011: Auxiliary Professor at the School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Portugal
  • 2000 - 2010: Assistant Professor at the School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Portugal
  • 1999 - 2000: Equated to Assistant Professor at the School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Portugal

Roles

  • Since 2024: Program director of the Degree in "Biology and Biotechnology" at the School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Portugal
  • Since 2022: Member of the Board of the Master in Biotechnological Engineering at the School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Portugal
  • 2015 - 2021: Program director of Master in Biotechnological Engineering at the School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Portugal
  • 2014 - 2021: Member of Scientific Commission of Master in Biotechnological Engineering at the School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Portugal

Qualifications

  • 2011 - PhD. in Chemical and Biological Engineering, University of Minho (UM), Portugal
  • 2004 - MSc. in Genetic Resources and Plant Breeding, University of Trás-os-Montes and Alto Douro (UTAD), Portugal
  • 1998 - Graduation in Agronomic Engineering, University of Trás-os-Montes and Alto Douro (UTAD), Portugal

Interests

  • General aspects of mycology: fungal isolation and identification by polyphasic approach (cultural, physiological, molecular) from different matrices
  • Food Mycology and Mycotoxicology: ecophysiology of mycotoxigenic fungi; detection of mycotoxins in food matrices; strategies for mycotoxin mitigation
  • Food quality and safety: Detection and quantification of food microbiota in a food quality and safety perspective; technologies for microbial preservation of food

Projects:

BEE4CHEESE - Zelando pelas tradições: Os produtos da colmeia na valorização e conservação de queijos artesanais
Funding body: Promove LA CAIXA
Reference: PL24-00071
Principal Investigator:Falcão, Soraia
Start: 2024-10-01
End: 2027-09-30
TextBlueStyle - Obtenção de corantes azuis naturais e sustentáveis para aplicação têxtil
Funding body: Promove LA CAIXA
Reference:
Principal Investigator:Calhelha, Ricardo C.
Start: 2023-07-01
End: 2026-06-30
BEONNAT - Innovative value chains from tree & shrub species grown in marginal lands as a source of biomass for bio-based industries
Funding body: HORIZON 2020
Reference: BBI-2019-SO1-R1 - 887917 – BEONNAT
Principal Investigator:Barros, Lillian
Start: 2020-07-01
End: 2025-06-30
MYCOTOX-PALOP - Multi-actor partnership for the risk assessment of mycotoxins along the food chain in African Portuguese-speaking countries (PALOP)
Funding body: FCT
Reference: FCT AGA-KHAN / 541590696 / 2019
Principal Investigator:Rodrigues, Paula
Start: 2022-01-17
End: 2025-01-16
RevestCAST - Otimização dos processos industriais de aplicação de revestimentos comestíveis para a conservação pós-colheita da castanha (Castanea sativa)
Funding body: PORTUGAL 2020
Reference: POCI-01-0247-FEDER-049276
Principal Investigator:Barros, Lillian
Start: 2021-01-31
End: 2023-06-30
MIRRI-PT-Pólo Norte - Consórcio do norte da infraestrutura portuguesa de investigação em recursos microbianos
Funding body: NORTE 2020
Reference: NORTE-01-0145-FEDER-084445
Principal Investigator:Pereira, José Alberto; Pereira, José A.; Pereira, J. A.
Start: 2021-03-01
End: 2023-06-30
PreVineGrape - Desenvolvimento de um biofungicida para combate a doenças da videira
Funding body: PORTUGAL 2020
Reference: POCI-01-0247-FEDER-049695
Principal Investigator:Sandrina Alves Heleno
Start: 2021-01-01
End: 2023-06-29
BIOma - Soluções integradas de BIOeconomia para a Mobilização cadeia Agroalimentar
Funding body: PORTUGAL 2020
Reference: POCI-1-0247-FEDER-046112
Principal Investigator:Barros, Lillian
Start: 2020-07-01
End: 2023-06-03
DivInA - DIVersificação e INovação na produção Apícola
Funding body: PDR 2020
Reference: PDR2020-1.0.1-FEADER-031734
Principal Investigator:Vilas-Boas, Miguel
Start: 2017-10-01
End: 2022-12-31
ValNuts - Valorização dos frutos secos de casca rija (FSCR)
Funding body: PDR 2020
Reference: PDR2020-1.0.1-FEADER-030756
Principal Investigator:Ramalhosa, Elsa
Start: 2017-04-01
End: 2022-12-31
ValorCast - Valorização da castanha e otimização da sua comercialização
Funding body: PDR 2020
Reference: PDR2020-1.0.1-FEADER-032034
Principal Investigator:Arlindo Castro Ferreira de Almeida
Start: 2018-07-01
End: 2022-12-31
BEEHEAL - Promoting the Bee Health for Sustainable Agriculture
Funding body: FCT
Reference: ARIMNET2/0002/2016
Principal Investigator:Maria Alice Pinto
Start: 2017-09-27
End: 2020-09-27
AROMAP - Preservation of aromatic condiment plants
Funding body: PRODER - Medida 4.1
Reference:
Principal Investigator:Ferreira, Isabel C.F.R.; Ferreira, I. C.F.R.; Ferreira, I.C.F.R.
Start: 2014-05-01
End: 2016-10-31
- Portuguese Lavander Honey: a functional food and a source of nutraceuticals
Funding body: PAN - Programa Apícola Nacional 2014-2016
Reference:
Principal Investigator:Vilas-Boas, Miguel
Start: 2014-01-31
End: 2016-08-31
- Biological control of Chestnut Blight for maintenance of Castanea ecosystem
Funding body: PRODER - Medida 4.1
Reference:
Principal Investigator:Maria Eugénia Madureira Gouveia
Start: 2012-05-01
End: 2015-04-05

Total results: 62
1
Matusse C.,Bila J.,Macuamule C.,Sampaio A.,Venâncio A.,Rodrigues P.
Evaluation of corn drying and storage techniques to mitigate damage and total aflatoxin contamination in Mozambique
Journal of Stored Products Research, 114, , 2025

2
Crugeira P.J.L.,Khelifa H.,Barreira L.M.d.S.,Halla N.,Peres A.M.,Schreiner T.B.,Barreiro M.F.F.,Rodrigues P.
Bacterial cellulose biosynthesis in the presence of raw moist olive pomace: A green sustainable approach that enhances biopolymer production and properties
Biomass and Bioenergy, 197, , 2025

3
Fernandes F.A.,Roriz C.,Calhelha R.C.,Rodrigues P.,Pires T.C.S.P.,Prieto M.A.,Ferreira I.C.F.R.,Barros L.,Heleno S.A.
Valorization of natural resources - development of a functional plant-based beverage
Food Chemistry, 472, , 2025

4
Aires C.,Maioto R.,Inês A.,Dias A.A.,Rodrigues P.,Egas C.,Sampaio A.
Microbiome and Microbiota Within Wineries: A Review
Microorganisms, 13, , 2025

5
Andrade M.J.,Álvarez M.,Rodrigues P.
Editorial: Microbial safety of animal-based food products
Frontiers in Nutrition, 12, , 2025

6
Bila J.,Macuamule C.,Bombe A.,Ribeiro M.I.,Venâncio A.,Afonso S.,Rodrigues P.
Assessment of farmer’s knowledge and attitudes toward fungi and mycotoxin contamination in staple crops in southern Mozambique
Frontiers in Sustainable Food Systems, 9, , 2025

7
Matusse C.,Lucamba Z.,Bila J.,Macuamule C.,Sampaio A.,Afonso S.,Venâncio A.,Rodrigues P.
Aflatoxin Contamination of Various Staple Foods from Angola and Mozambique
Toxins, 16, , 2024

8
Radhouane M.F.,da Silveira T.F.F.,Ribeiro J.,Rodrigues P.,Guimarães R.,Calhelha R.,Mandim F.,Charfi I.,Ferreira I.C.F.R.,Alves M.J.,Barros L.,Heleno S.A.
Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscus
Food Chemistry Advances, 5, , 2024

9
da Silveira T.F.F.,Hasni J.,Portelada N.,Fernandes F.A.,Rodrigues P.,Lemos A.,Ferreira I.C.F.R.,Alves M.J.,Barros L.,Heleno S.A.
Development and characterisation of gluten-free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach
International Journal of Food Science and Technology, 59, 8351-8360, 2024

10
Mandim F.,Petropoulos S.A.,Pinto C.A.,Heleno S.A.,Rodrigues P.,Dias M.I.,Saraiva J.A.,Santos-Buelga C.,Ferreira I.C.F.R.,Barros L.,Pinela J.
Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach
Food Chemistry, 456, , 2024

11
Álvarez M.,Agostini I.,Sampaio A.,Román Á.,Delgado J.,Rodrigues P.
Unravelling the effect of control agents on Gnomoniopsis smithogilvyi on a chestnut-based medium by proteomics
Pest Management Science, 80, 1895-1903, 2024

12
Ertosun S.,Falcão S.I.,Aylanc V.,Tomás A.,Russo-Almeida P.,Rodrigues P.,Vilas-Boas M.
The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread
Journal of Food Measurement and Characterization, 18, 451-463, 2024

13
Chtioui W.,Heleno S.,Migheli Q.,Rodrigues P.
Plant extracts as biocontrol agents against Aspergillus carbonarius growth and ochratoxin A production in grapes
International Journal of Food Microbiology, 407, , 2023

14
Roriz C.L.,Carocho M.,Alves M.J.,Rodrigues P.,Morales P.,Ferreira I.C.F.R.,Heleno S.A.,Barros L.
Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products
Food and Function, 14, 8775-8784, 2023

15
Álvarez M.,Agostini I.,Silva S.,Dallemole-Giaretta R.,Sulyok M.,Sampaio A.,Rodrigues P.
Mycotoxins and Other Secondary Metabolites Are Produced by Gnomoniopsis smithogilvyi When Confronted with Biological and Chemical Control Agents
Agriculture Switzerland, 13, , 2023

16
Brandão A.S.,Caleja C.,Dias M.I.,Ben Salha A.,Rezouga F.,Rodrigues P.,Ferreira I.C.F.R.,Barros L.,Santos J.M.R.C.A.
Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles
Efood, 4, , 2023

17
Castillo A.,Finimundy T.C.,Heleno S.A.,Rodrigues P.,Fernandes F.A.,Pereira S.,Lores M.,Barros L.,Garcia-Jares C.
The generally recognized as safe (GRAS) microalgae Haematococcus pluvialis (wet) as a multifunctional additive for coloring and improving the organoleptic and functional properties of foods
Food and Function, 14, 6023-6035, 2023

18
Possamai G.,Dallemole-Giaretta R.,Gomes-Laranjo J.,Sampaio A.,Rodrigues P.
Chestnut Brown Rot and Gnomoniopsis smithogilvyi: Characterization of the Causal Agent in Portugal
Journal of Fungi, 9, , 2023

19
Álvarez M.,Andrade M.J.,Delgado J.,Núñez F.,Román Á.C.,Rodrigues P.
Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium
Food Control, 145, , 2023

20
Rodrigues P.,Jelassi A.,Kanoun E.,Sulyok M.,Correia P.,Ramalhosa E.,Pereira E.L.
Effect of different storage conditions on the stability and safety of almonds
Journal of Food Science, 88, 848-859, 2023

21
Fernandes L.,Graeff F.,Jelassi A.,Sulyok M.,Garcia C.,Rodrigues N.,Pereira J.A.,Bento A.,Kanoun A.,Rodrigues P.,Pereira E.L.,Ramalhosa E.
Effect of relative humidity on the quality and safety of peeled almond kernels (Prunus dulcis Mill.) during simulated maritime transport/storage
Journal of Food Science, 87, 5363-5374, 2022

22
Vaz A.,Mendonça Á.,Rodrigues P.,Venâncio A.
Distribution of aflatoxin M1 during production of sheep and goat cheeses
Journal of Food Processing and Preservation, 46, , 2022

23
Rodrigues P.,Driss J.O.,Gomes-Laranjo J.,Sampaio A.
Impact of Cultivar, Processing and Storage on the Mycobiota of European Chestnut Fruits
Agriculture Switzerland, 12, , 2022

24
Álvarez M.,Núñez F.,Delgado J.,Andrade M.J.,Rodrigues P.
Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium
International Journal of Food Microbiology, 379, , 2022

25
De Carli C.,Aylanc V.,Mouffok K.M.,Santamaria-Echart A.,Barreiro F.,Tomás A.,Pereira C.,Rodrigues P.,Vilas-Boas M.,Falcão S.I.
Production of chitosan-based biodegradable active films using bio-waste enriched with polyphenol propolis extract envisaging food packaging applications
International Journal of Biological Macromolecules, 213, 486-497, 2022

26
Fernandes F.A.,Pedrosa M.C.,Ueda J.M.,Ferreira E.,Rodrigues P.,Heleno S.A.,Carocho M.,Prieto M.A.,Ferreira I.C.F.R.,Barros L.
Improving the physicochemical properties of a traditional Portuguese cake - “económicos” with chestnut flour
Food and Function, 13, 8243-8253, 2022

27
Derbassi N.,C. Pedrosa M.,Heleno S.,Fernandes F.,Dias M.I.,Calhelha R.C.,Rodrigues P.,Carocho M.,Ferreira I.C.F.R.,Barros L.
Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese
Food and Function, 13, 5442-5454, 2022

28
29
Silva L.C.,de Souza Lago H.,Rocha M.O.T.,de Oliveira V.S.,Laureano-Melo R.,Stutz E.T.G.,de Paula B.P.,Martins J.F.P.,Luchese R.H.,Guerra A.F.,Rodrigues P.
Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice
Probiotics and Antimicrobial Proteins, 13, 698-708, 2021

30
Vega E.N.,Molina A.K.,Pereira C.,Dias M.I.,Heleno S.A.,Rodrigues P.,Fernandes I.P.,Barreiro M.F.,Stojković D.,Soković M.,Carocho M.,Barreira J.C.M.,Ferreira I.C.F.R.,Barros L.
Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative
Plants, 10, , 2021

31
Oliveira W.A.,Rodrigues A.R.P.,Oliveira F.A.,Oliveira V.S.,Laureano-Melo R.,Stutz E.T.G.,Lemos Junior W.J.F.,Paula B.P.,Esmerino E.A.,Corich V.,Giacomini A.,Rodrigues P.,Luchese R.H.,Guerra A.F.
Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain
Meat Science, 174, , 2021

32
Ueda J.M.,Pedrosa M.C.,Fernandes F.A.,Rodrigues P.,Melgar B.,Dias M.I.,Pinela J.,Calhelha R.C.,Ivanov M.,Soković M.,Heleno S.A.,Carocho M.,Ineu R.P.,Ferreira I.C.F.R.,Barros L.
Promising preserving agents from sage and basil: A case study with yogurts
Foods, 10, , 2021

33
Hamdi M.,Bejaoui H.,Sá-Morais J.,Rodrigues P.
Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media
Fungal Biology, 125, 95-102, 2021

34
Vasconcelos R.A.M.,Kalschne D.L.,Wochner K.F.,Moreira M.C.C.,Becker-Algeri T.A.,Centenaro A.I.,Colla E.,Rodrigues P.C.A.,Drunkler D.A.
Feasibility of L. Plantarum and prebiotics on aflatoxin b1 detoxification in cow milk
Food Science and Technology Brazil, 41, 627-632, 2021

35
Silva L.C.,Schmidt G.B.,Alves L.G.O.,Oliveira V.S.,Laureano-Melo R.,Stutz E.,Martins J.F.P.,Paula B.P.,Luchese R.H.,Guerra A.F.,Rodrigues P.
Use of probiotic strains to produce beers by axenic or semi-separated co-culture system
Food and Bioproducts Processing, 124, 408-418, 2020

36
Roriz C.L.,Heleno S.A.,Carocho M.,Rodrigues P.,Pinela J.,Dias M.I.,Fernandes I.P.,Barreiro M.F.,Morales P.,Barros L.,Ferreira I.C.F.R.
Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents
Food Chemistry, 329, , 2020

37
Carocho M.,Morales P.,Ciudad-Mulero M.,Fernández-Ruiz V.,Ferreira E.,Heleno S.,Rodrigues P.,Barros L.,Ferreira I.C.F.R.
Comparison of different bread types: Chemical and physical parameters
Food Chemistry, 310, , 2020

38
Fernandes F.A.,Carocho M.,Heleno S.A.,Rodrigues P.,Dias M.I.,Pinela J.,Prieto M.A.,Simal-Gandara J.,Barros L.,Ferreira I.C.F.R.
Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens
Antioxidants, 9, , 2020

39
Vaz A.,Cabral Silva A.C.,Rodrigues P.,Venâncio A.
Detection methods for aflatoxin m1 in dairy products
Microorganisms, 8, , 2020

40
41
Rodrigues P.,Silva D.,Costa P.,Abrunhosa L.,Venâncio A.,Teixeira A.
Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams
Mycotoxin Research, 35, 405-412, 2019

42
Molina A.K.,Vega E.N.,Pereira C.,Dias M.I.,Heleno S.A.,Rodrigues P.,Fernandes I.P.,Barreiro M.F.,Kostić M.,Soković M.,Barreira J.C.M.,Barros L.,Ferreira I.C.F.R.
Promising antioxidant and antimicrobial food colourants from Lonicera caerulea L. var. Kamtschatica
Antioxidants, 8, , 2019

43
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

44
Carocho M.,Heleno S.,Rodrigues P.,Barreiro M.F.,Barros L.,Ferreira I.C.F.R.
A novel natural coating for food preservation: Effectiveness on microbial growth and physicochemical parameters
Lwt, 104, 76-83, 2019

45
Santos A.O.,Vaz A.,Rodrigues P.,Veloso A.C.A.,Venâncio A.,Peres A.M.
Thin films sensor devices for mycotoxins detection in foods: Applications and challenges
Chemosensors, 7, , 2019

46
Rodrigues P.,Venâncio A.
Biological Techniques
Food Chemistry Function and Analysis, 2018-January, 314-336, 2018

47
Rodrigues P.,Venâncio A.,Lima N.
Toxic reagents and expensive equipment: are they really necessary for the extraction of good quality fungal DNA?
Letters in Applied Microbiology, 66, 32-37, 2018

48
49
Pereira E.,Barros L.,Antonio A.L.,Verde S.C.,Santos-Buelga C.,Ferreira I.C.F.R.,Rodrigues P.
Is gamma radiation suitable to preserve phenolic compounds and to decontaminate mycotoxins in aromatic plants? A case-study with aloysia citrodora paláu
Molecules, 22, , 2017

50
Vipotnik Z.,Rodríguez A.,Rodrigues P.
Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media
International Journal of Food Microbiology, 241, 244-251, 2017

51
Rodrigues P.C.A.,Gil-Serna J.,González-Jaén M.T.
Evaluating aflatoxin gene expression in aspergillus section flavi
Methods in Molecular Biology, 1542, 237-247, 2017

52
Cadavez V.,Gonzales-Barron U.,Pires P.,Fernandes E.,Pereira A.P.,Gomes A.,Araújo J.P.,Lopes-da-Silva F.,Rodrigues P.,Fernandes C.,Saavedra M.J.,Butler F.,Dias T.
An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage
Lwt, 72, 107-116, 2016

53
54
Rodrigues P.,Venâncio A.,Lima N.
Incidence and diversity of the fungal genera Aspergillus and Penicillium in Portuguese almonds and chestnuts
European Journal of Plant Pathology, 137, 197-209, 2013

55
Rodrigues P.,Venâncio A.,Lima N.
Mycobiota and mycotoxins of almonds and chestnuts with special reference to aflatoxins
Food Research International, 48, 76-90, 2012

56
Rodrigues P.,Venâncio A.,Lima N.
Aflatoxigenic fungi and aflatoxins in portuguese almonds
Scientific World Journal, 2012, , 2012

57
Soares C.,Rodrigues P.,Peterson S.W.,Lima N.,Venâncio A.
Three new species of Aspergillus section Flavi isolated from almonds and maize in Portugal
Mycologia, 104, 682-697, 2012

58
59
Soares C.,Rodrigues P.,Freitas-Silva O.,Abrunhosa L.,Venâncio A.
HPLC method for simultaneous detection of aflatoxins and cyclopiazonic acid
World Mycotoxin Journal, 3, 225-231, 2010

60
Gomes S.,Dias L.G.,Moreira L.L.,Rodrigues P.,Estevinho L.
Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal
Food and Chemical Toxicology, 48, 544-548, 2010

61
Rodrigues P.,Venâncio A.,Kozakiewicz Z.,Lima N.
A polyphasic approach to the identification of aflatoxigenic and non-aflatoxigenic strains of Aspergillus Section Flavi isolated from Portuguese almonds
International Journal of Food Microbiology, 129, 187-193, 2009

62
Rodrigues P.,Garrood J.M.,Shen Q.H.,Smith P.H.,Boyd L.A.
The genetics of non-host disease resistance in wheat to barley yellow rust
Theoretical and Applied Genetics, 109, 425-432, 2004

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Centro de Investigação de Montanha
Campus Santa Apolónia / 5300-253 Bragança
Phone: 273 303 382
Email: cimo@ipb.pt

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