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.

Tayse da Silveira

Group: Sustainable Processes and Products
Supervisor: Lillian Bouçada de Barros
E-mail: tayse.silveira@ipb.pt
ORCID: 0000-0003-3913-5386
Scopus Author ID: 55901968900

Career

  • Since 2022: Lecturer and Investigator at Centro de Investigação de Montanha, Instituto Politécnico de Bragança
  • 2021 - 2022: Post-doc Fellow, Federal university of São Paulo, Brazil
  • 2019 - 2019: Visiting Investigator, Centre for International Cooperation in Agricultural Research for Development (CIRAD), France
  • 2018 - 2020: Post-doc Fellow, University of São Paulo, Brazil
  • 2017 - 2018: Lecturer, Federal Institute of São Paulo, Brazil

Qualifications

  • 2018 - PhD. in Food Science, University of Campinas, Brazil
  • 2013 - MSc. in Food Science, University of Campinas, Brazil
  • 2011 - Bachelor degree in Food Engineer, Federal University of Pará, Brazil

Interests

  • Bioactive compounds
  • Plant bioactivities
  • Chromatography, method development and optimization
  • Multivariate optimization
  • Phenolic compounds

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: 42
1
Petrović J.,Almeida D.,Fernandes Â.,Stojković D.,Robajac D.,da Silveira T.F.F.,Barros L.
Exploring the potential of underrated yet versatile crop Lunaria annua L.: New insights into honesty plant
Heliyon, 11, , 2025

2
Almeida D.,Petropoulos S.A.,da Silveira T.F.F.,Pires T.C.S.P.,Ferreira I.C.F.R.,Fernandes Â.,Barros L.
Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard
Plants, 14, , 2025

3
Vega E.N.,González-Zamorano L.,Cebadera E.,Barros L.,da Silveira T.F.F.,Vidal-Diez de Ulzurrun G.,Tardío J.,Lázaro A.,Cámara M.,Fernández-Ruíz V.,Morales P.
Wild Myrtus communis L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization
Foods, 14, , 2025

4
da Silveira T.F.F.,Echegaray N.,Guimarães R.,Lemos A.,Pires T.C.S.P.,Ferreira I.C.F.R.,Alves M.J.,Barros L.
Unveiling the impact of thermal water in German chamomile infusions: effects on phenolic compounds, antimicrobial and antioxidant properties
Food Chemistry, 463, , 2025

5
Vega E.N.,González-Zamorano L.,Cebadera E.,Barros L.,Pires T.C.S.P.,Molina A.K.,da Silveira T.F.F.,Vidal-Diez de Ulzurrun G.,Tardío J.,Cámara M.,Fernández-Ruiz V.,Morales P.
Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization
Foods, 14, , 2025

6
Sagandyk A.T.,Liberal Â.,da Silveira T.F.F.,Alves M.J.,Ferreira I.C.F.R.,Zhakupova G.N.,Makangali K.,Tultabayeva T.C.,Barros L.
Nutritional, phytochemical, and bioactive prospects of black chokeberry (Aronia melanocarpa) and saskatoon berry (Amelanchier ovalis) grown in the Republic of Kazakhstan
Applied Food Research, 4, , 2024

7
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

8
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

9
Șen A.U.,Almeida D.,da Silveira T.F.F.,Pires T.S.P.,Añibarro-Ortega M.,Mandim F.,Barros L.,Ferreira I.C.F.R.,Pereira H.,Fernandes Â.
Bioactivities of Waste Cork and Phloem Fractions of Quercus cerris Bark
Processes, 12, , 2024

10
Ferreira F.,Guimarães R.,Lemos A.,Milho C.,da Silveira T.F.F.,Ueda J.M.,Carocho M.,Heleno S.A.,Barros L.,Ferreira I.C.F.R.,Pintado M.,Alves M.J.
Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties
Applied Sciences (Switzerland), 14, , 2024

11
Sen U.,Almeida D.,da Silveira T.F.F.,Pires T.S.P.,Añibarro-Ortega M.,Mandim F.,Barros L.,Ferreira I.C.F.R.,Pereira H.,Fernandes Â.
Exploring the Bioactive Properties of Hydroethanolic Cork Extracts of Quercus cerris and Quercus suber
Processes, 12, , 2024

12
Rosas A.L.G.,Gonçalves G.C.P.,da Silveira T.F.F.,Barros L.,Ramires T.,de Sousa R.C.,da Silva W.P.,Meinhart A.D.
Food Extract of Purple Yam (Dioscorea trifida L.f.) from Brazil: Optimization of Extraction Method, Characterization, In Vivo Toxicity, and Antimicrobial Activity
Food Analytical Methods, 17, 1254-1266, 2024

13
de Sousa R.C.,Rosas A.L.G.,Gonçalves G.C.P.,Ramires T.,da Silva W.P.,da Silveira T.F.F.,Barros L.,Paim B.T.,de Albuquerque Sousa T.C.,Meinhart A.D.
Red Jambo Flower (Syzygium malaccense L.) as a Potential Bioactive Compound to Obtain Edible Extract: Optimization of Extraction, Toxicity, Antioxidant, and Antimicrobial Potential
Food Analytical Methods, 17, 1024-1037, 2024

14
Caroline Paz Gonçalves G.,Lizandra Gomes Rosas A.,Carneiro de Sousa R.,Regina Rodrigues Vieira T.,César de Albuquerque Sousa T.,Ramires T.,Ferreira Ferreira da Silveira T.,Barros L.,Padilha da Silva W.,Renato Guerra Dias Á.,da Rosa Zavareze E.,Dillenburg Meinhart A.
A green method for anthocyanin extraction from Clitoria ternatea flowers cultivated in southern Brazil: Characterization, in vivo toxicity, and biological activity
Food Chemistry, 435, , 2024

15
Meinhart A.D.,da Silveira T.F.F.,Godoy H.T.
Yerba Mate as an Inexpensive Source of Analytical Standards of Chlorogenic Acid Isomers: an Optimization Study
Food Analytical Methods, 17, 83-95, 2024

16
Cunha-Santos E.C.E.,Rodrigues-Silva C.,da Silveira T.F.F.,Godoy H.T.
Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions
Plant Foods for Human Nutrition, 77, 340-344, 2022

17
Carlini G.C.G.,Roschel G.G.,Ferrari R.A.,Alencar S.M.,Ota H.C.,da Silveira T.F.F.,Castro I.A.
Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction
Journal of Food Science, 86, 5307-5317, 2021

18
De Souza T.C.L.,Da Silveira T.F.F.,Rodrigues M.I.,Ruiz A.L.T.G.,Neves D.A.,Duarte M.C.T.,Cunha-Santos E.C.E.,Kuhnle G.,Ribeiro A.B.,Godoy H.T.
A study of the bioactive potential of seven neglected and underutilized leaves consumed in Brazil
Food Chemistry, 364, , 2021

19
de Moraes M.R.,da Silveira T.F.F.,Coutinho J.P.,Souza D.S.,Duarte M.C.T.,Duarte R.T.,Filho J.T.,Godoy H.T.
Bioactivity of atemoya fruits and by-products
Food Bioscience, 41, , 2021

20
Roschel G.G.,da Silveira T.F.F.,Cajaíba L.M.,Ferrari R.A.,Castro I.A.
Combination of natural strategies to improve the oxidative stability of echium seed oil
Journal of Food Science, 86, 411-419, 2021

21
da SILVEIRA T.F.F.,Meinhart A.D.,de SOUZ T.C.L.,Cunha E.C.E.,de MORAES M.R.,Lorini A.,Teixeira Filho J.,Godoy H.T.
Impact of water temperature of chimarrão on phenolic compounds extraction
Food Science and Technology (Brazil), 41, 856-863, 2021

22
Rogero M.M.,Leão M.d.C.,Santana T.M.,Pimentel M.V.d.M.B.,Carlini G.C.G.,da Silveira T.F.F.,Gonçalves R.C.,Castro I.A.
Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19
Free Radical Biology and Medicine, 156, 190-199, 2020

23
da Silveira T.F.F.,de Andrade Lima M.,Meinhart A.D.,Kuhnle G.G.C.,Godoy H.T.
Effect of Solvent Composition on the Extraction of Phenolic Compounds and Antioxidant Capacity of Bacaba Juice (Oenocarpus bacaba Mart.)
Food Analytical Methods, 13, 1119-1128, 2020

24
da Silveira T.F.F.,Cajaíba L.M.,Valentin L.,Baréa B.,Villeneuve P.,Castro I.A.
Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions
Food Chemistry, 309, , 2020

25
Souza D.S.,Souza J.D.R.P.,Coutinho J.P.,da Silveira T.F.F.,Ballus C.A.,Filho J.T.,Bolini H.M.A.,Godoy H.T.
Application of Tamarind Waste Extracts to Improve the Antioxidant Properties of Tamarind Nectars
Plant Foods for Human Nutrition, 75, 70-75, 2020

26
Meinhart A.D.,da Silveira T.F.F.,de Moraes M.R.,Petrarca M.H.,Constant L.d.S.,Ballus C.A.,Silva L.H.,Cunha E.C.E.,Wagner R.,Bolini H.M.A.,Bruns R.E.,Teixeira-Filho J.,Godoy H.T.
French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying
Journal of Food and Nutrition Research, 59, 174-183, 2020

27
da Silveira T.F.F.,Cristianini M.,Kuhnle G.G.,Ribeiro A.B.,Filho J.T.,Godoy H.T.
Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization
Innovative Food Science and Emerging Technologies, 55, 88-96, 2019

28
29
da Silveira T.,Meinhart A.,de Souza T.,Cunha E.,de Moraes M.,Godoy H.
Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages
Food Research International, 102, 348-354, 2017

30
Meinhart A.D.,da Silveira T.F.F.,Petrarca M.H.,Silva L.H.,de Moraes M.R.,Ballus C.A.,de Souza P.O.,de Souza T.C.L.,Wagner R.,Bolini H.M.A.,Bruns R.E.,Godoy H.T.
Mixed oil formulations enriched in essential fatty acids and reduced ratio of n-6/n-3
European Journal of Lipid Science and Technology, 119, , 2017

31
da Silveira T.F.F.,de Souza T.C.L.,Carvalho A.V.,Ribeiro A.B.,Kuhnle G.G.C.,Godoy H.T.
White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds
Journal of Functional Foods, 36, 215-223, 2017

32
Meinhart A.D.,Damin F.M.,Caldeirão L.,da Silveira T.F.F.,Filho J.T.,Godoy H.T.
Chlorogenic acid isomer contents in 100 plants commercialized in Brazil
Food Research International, 99, 522-530, 2017

33
Meinhart A.,da Silveira T.,Silva R.,Damin F.,Bruns R.,Godoy H.
Multivariate Optimization of Chlorogenic Acid Extraction From Brazilian Coffee
Food Analytical Methods, 10, 2943-2951, 2017

34
da Silveira T.F.F.,Meinhart A.D.,de Souza T.C.L.,Cunha E.C.E.,de Moraes M.R.,Filho J.T.,Godoy H.T.
Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction
Plant Foods for Human Nutrition, 72, 219-223, 2017

35
Carvalho A.V.,Ferreira Ferreira da Silveira T.,Mattietto R.d.A.,Padilha de Oliveira M.d.S.,Godoy H.T.
Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps
Journal of the Science of Food and Agriculture, 97, 1467-1474, 2017

36
Carvalho A.V.,da Silveira T.F.,de Sousa S.H.B.,de Moraes M.R.,Godoy H.T.
Phenolic composition and antioxidant capacity of bacaba-de-leque (Oenocarpus distichus Mart.) genotypes
Journal of Food Composition and Analysis, 54, 1-9, 2016

37
Da Silveira T.F.F.,Meinhart A.D.,De Souza T.C.L.,Teixeira Filho J.,Godoy H.T.
Phenolic compounds from yerba mate based beverages - A multivariate optimisation
Food Chemistry, 190, 1159-1167, 2016

38
da Silveira T.F.F.,Meinhart A.D.,Coutinho J.P.,de Souza T.C.L.,Cunha E.C.E.,de Moraes M.R.,Godoy H.T.
Content of lutein in aqueous extracts of yerba mate (Ilex paraguariensis St. Hil)
Food Research International, 82, 165-171, 2016

39
da Silveira T.F.F.,Meinhart A.D.,Ballus C.A.,Godoy H.T.
The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: An optimization study
Food Research International, 60, 241-245, 2014

40
Carvalho A.V.,Bassinello P.Z.,Rios A.d.O.,Ferreira T.F.,Carvalho R.N.,Koakuzu S.N.
Characterization of pre-gelatinized rice and bean flour
Ciencia e Tecnologia de Alimentos, 33, 245-250, 2013

41
Carvalho A.V.,Bassinello P.Z.,Rios A.d.O.,Ferreira T.F.,Carvalho R.N.,Koakuzu S.N.
Characterization of pre-gelatinized rice and bean flour
Food Science and Technology, 33, 245-250, 2013

42
Carvalho A.V.,Seccadio L.L.,Souza T.C.L.,Ferreira T.F.,Abreu L.F.
Physico-chemical and sensory evaluation of cassava pre-processed stored under freezing
Boletim Centro de Pesquisa de Processamento de Alimentos, 29, 223-228, 2011

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

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