MOUNTAIN
RESEARCH
CENTER
Polytechnic Institute
of Bragança
FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.
Ana Paula Pereira
Group: Socio-Ecological SystemsE-mail: appereira@morecolab.pt
ORCID: 0000-0003-1489-5207
Scopus Author ID: 54401473200
Career
- Since 2019: Researcher at MORE - Laboratório Colaborativo Montanhas de Investigação, Portugal
- 2009 - 2017: Project researcher at Polytechnic Institute of Bragança, Portugal
- 2009 - 2011: Lecturer at Polytechnic Institute of Bragança, Portugal
- 2007 - 2009: Researcher at Polytechnic Institute of Bragança, Portugal
- 2005 - 2007: Collaboration in chemical and microbiological research projects at Polytechnic Institute of Bragança, Portugal
Qualifications
- 2015 - PhD. in Chemical and Biological Sciences, University of Tras-os-Montes and Alto Douro, Portugal
- 2009 - MSc. Quality and Food Safety, Polytechnic Institute of Bragança, Portugal
- 2006 - Graduation in Biotechnological Engineering, Polytechnic Institute of Bragança, Portugal
- 2003 - Graduation in Applied Biology, University of Minho, Portugal
Projects:
PROTECTOLIVE - Olive crop protection in sustainable production under global climatic changes: linking ecological infrastructures to ecosystem functions
Funding body: FCT - PTDC - Projectos em todos os domínios científicos
Reference: EXCL/AGR - PRO/0591/2012
Principal Investigator:José Alberto Cardoso Pereira
Start: 2013-04-01
End: 2015-03-30
Funding body: FCT - PTDC - Projectos em todos os domínios científicos
Reference: EXCL/AGR - PRO/0591/2012
Principal Investigator:José Alberto Cardoso Pereira
Start: 2013-04-01
End: 2015-03-30
Total results: 18
1
Gonçalves P.J.S.,Estevinho L.M.,Pereira A.P.,Sousa J.M.C.,Anjos O.
Computational intelligence applied to discriminate bee pollen quality and botanical origin
Food Chemistry, 267, 36-42, 2018
Computational intelligence applied to discriminate bee pollen quality and botanical origin
Food Chemistry, 267, 36-42, 2018
2
Pascoal A.,Oliveira J.M.,Pereira A.P.,Féas X.,Anjos O.,Estevinho L.M.
Influence of fining agents on the sensorial characteristics and volatile composition of mead
Journal of the Institute of Brewing, 123, 562-571, 2017
Influence of fining agents on the sensorial characteristics and volatile composition of mead
Journal of the Institute of Brewing, 123, 562-571, 2017
3
Pereira A.P.,Oliveira J.M.,Mendes-Ferreira A.,Estevinho L.M.,Mendes-Faia A.
Mead and Other Fermented Beverages
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry, 407-434, 2017
Mead and Other Fermented Beverages
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry, 407-434, 2017
4
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
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
5
Estevinho L.M.,Chambó E.D.,Pereira A.P.R.,De Carvalho C.A.L.,De Alencar Arnaut De Toledo V.
Characterization of lavandula spp. honey using multivariate techniques
PLoS ONE, 11, , 2016
Characterization of lavandula spp. honey using multivariate techniques
PLoS ONE, 11, , 2016
6
Gonzales-Barron U.,Cadavez V.,Pereira A.P.,Gomes A.,Araújo J.P.,Saavedra M.J.,Estevinho L.,Butler F.,Pires P.,Dias T.
Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage
Food Research International, 78, 50-61, 2015
Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage
Food Research International, 78, 50-61, 2015
7
Pereira A.P.,Mendes-Ferreira A.,Estevinho L.M.,Mendes-Faia A.
Improvement of mead fermentation by honey-must supplementation
Journal of the Institute of Brewing, 121, 405-410, 2015
Improvement of mead fermentation by honey-must supplementation
Journal of the Institute of Brewing, 121, 405-410, 2015
8
Pereira A.P.,Mendes-Ferreira A.,Oliveira J.M.,Estevinho L.M.,Mendes-Faia A.
Mead production: Effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation
Journal of the Institute of Brewing, 121, 122-128, 2015
Mead production: Effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation
Journal of the Institute of Brewing, 121, 122-128, 2015
9
Pereira A.P.,Mendes-Ferreira A.,Estevinho L.M.,Mendes-Faia A.
Mead production: Fermentative performance of yeasts entrapped in different concentrations of alginate
Journal of the Institute of Brewing, 120, 575-580, 2014
Mead production: Fermentative performance of yeasts entrapped in different concentrations of alginate
Journal of the Institute of Brewing, 120, 575-580, 2014
10
Pereira A.P.,Mendes-Ferreira A.,Oliveira J.M.,Estevinho L.M.,Mendes-Faia A.
Effect of Saccharomyces cerevisiae cells immobilisation on mead production
LWT, 56, 21-30, 2014
Effect of Saccharomyces cerevisiae cells immobilisation on mead production
LWT, 56, 21-30, 2014
11
Pereira A.P.,Mendes-Ferreira A.,Oliveira J.M.,Estevinho L.M.,Mendes-Faia A.
High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production
Food Microbiology, 33, 114-123, 2013
High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production
Food Microbiology, 33, 114-123, 2013
12
Dias L.G.,Pereira A.P.,Estevinho L.M.
Comparative study of different Portuguese samples of propolis: Pollinic, sensorial, physicochemical, microbiological characterization and antibacterial activity
Food and Chemical Toxicology, 50, 4246-4253, 2012
Comparative study of different Portuguese samples of propolis: Pollinic, sensorial, physicochemical, microbiological characterization and antibacterial activity
Food and Chemical Toxicology, 50, 4246-4253, 2012
13
Estevinho L.M.,Rodrigues S.,Pereira A.P.,Feás X.
Portuguese bee pollen: Palynological study, nutritional and microbiological evaluation
International Journal of Food Science and Technology, 47, 429-435, 2012
Portuguese bee pollen: Palynological study, nutritional and microbiological evaluation
International Journal of Food Science and Technology, 47, 429-435, 2012
14
Pereira A.P.,Dias T.,Andrade J.,Ramalhosa E.,Estevinho L.M.
Mead production: Selection and characterization assays of Saccharomyces cerevisiae strains
Food and Chemical Toxicology, 47, 2057-2063, 2009
Mead production: Selection and characterization assays of Saccharomyces cerevisiae strains
Food and Chemical Toxicology, 47, 2057-2063, 2009
15
Estevinho L.,Pereira A.P.,Moreira L.,Dias L.G.,Pereira E.
Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey
Food and Chemical Toxicology, 46, 3774-3779, 2008
Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey
Food and Chemical Toxicology, 46, 3774-3779, 2008
16
Pereira A.P.,Pereira J.A.,Bento A.,Estevinho M.L.
Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects
Food and Chemical Toxicology, 46, 2895-2902, 2008
Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects
Food and Chemical Toxicology, 46, 2895-2902, 2008
17
Pereira A.P.,Ferreira I.C.F.R.,Marcelino F.,Valentão P.,Andrade P.B.,Seabra R.,Estevinho L.,Bento A.,Pereira J.A.
Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves
Molecules, 12, 1153-1162, 2007
Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves
Molecules, 12, 1153-1162, 2007
18
Pereira J.A.,Pereira A.P.G.,Ferreira I.C.F.R.,Valentão P.,Andrade P.B.,Seabra R.,Estevinho L.,Bento A.
Table olives from Portugal: Phenolic compounds, antioxidant potential, and antimicrobial activity
Journal of Agricultural and Food Chemistry, 54, 8425-8431, 2006
Table olives from Portugal: Phenolic compounds, antioxidant potential, and antimicrobial activity
Journal of Agricultural and Food Chemistry, 54, 8425-8431, 2006