MOUNTAINS 2020
MOUNTAIN
RESEARCH
CENTER
Polytechnic Institute
of Bragança
FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.
Custódio Miguel Lobo de Freitas Roriz
Auxiliary ProfessorGroup: Sustainable Processes and Products
Phone: 273303419
E-mail: cmlobo@ipb.pt
ORCID: 0000-0002-4021-1078
Scopus Author ID: 56151637600
Qualifications
- 2008 - First degree in Biotechnological Engineering, Escola Superior Agrária in Instituto Politécnico de Bragança, Portugal
- 1999 - MSc. Master in Pharmacy and chemistry of natural products, Instituto Politécnico de Bragança and Universidade de Salamanca, Portugal Spain
Awards and Honors
- 2017 - Prémio de melhor comunicação, IX Congresso Ibérico de AgroengenhariaInstituto Politécnico de Bragança,Portugal
Interests
- Chemistry of Natural Products: Extraction, identification, fractionation and isolation of chemical compounds in natural matrices
- Nutraceuticals and functional foods: development of nutraceuticals and innovative food formulations with functional properties
- Technology of Natural Products: Emerging technologies for conservation of food matrices; natural additives
Projects:
100%FIGO - Produto biofuncional e com elevada eficiência de circularidade na transformação e conservação por tecnologias avançadas de extração e incorporação de compostos bioativos
Funding body: POCI-FEDER
Reference: POCI-01-0247-FEDER-064977
Principal Investigator:Lillian Bouçada de Barros
Start: 0000-00-00
End: 2023-06-29
Funding body: POCI-FEDER
Reference: POCI-01-0247-FEDER-064977
Principal Investigator:Lillian Bouçada de Barros
Start: 0000-00-00
End: 2023-06-29
Total results: 15
1
Roriz C.L.,Heleno S.A.,Alves M.J.,Oliveira M.B.P.P.,Pinela J.,Dias M.I.,Calhelha R.C.,Morales P.,Ferreira I.C.F.R.,Barros L.
Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents
Food Chemistry, 372, , 2022
Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents
Food Chemistry, 372, , 2022
2
Roriz C.L.,Xavier V.,Heleno S.A.,Pinela J.,Dias M.I.,Calhelha R.C.,Morales P.,Ferreira I.C.F.R.,Barros L.
Chemical and bioactive features of amaranthus caudatus l. Flowers and optimized ultrasound-assisted extraction of betalains
Foods, 10, , 2021
Chemical and bioactive features of amaranthus caudatus l. Flowers and optimized ultrasound-assisted extraction of betalains
Foods, 10, , 2021
3
Gómez-Mejía E.,Roriz C.L.,Heleno S.A.,Calhelha R.,Dias M.I.,Pinela J.,Rosales-Conrado N.,León-González M.E.,Ferreira I.C.F.R.,Barros L.
Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential
Food Chemistry, 337, , 2021
Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential
Food Chemistry, 337, , 2021
4
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
Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents
Food Chemistry, 329, , 2020
5
Garcia-Saavedra N.,Barros L.,Reis F.,Roriz C.,Alves M.,García-Hernandez M.,Pérez-Rodríguez M.,Sánchez-Mata M.,Ramírez-Moreno E.,Ferreira I.
Chemical characterization and biological activities of two varieties of xoconostle fruits: Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar
Food and Function, 10, 3181-3187, 2019
Chemical characterization and biological activities of two varieties of xoconostle fruits: Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar
Food and Function, 10, 3181-3187, 2019
6
Lockowandt L.,Pinela J.,Roriz C.,Pereira C.,Abreu R.,Calhelha R.,Alves M.,Barros L.,Bredol M.,Ferreira I.
Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part
Industrial Crops and Products, 128, 496-503, 2019
Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part
Industrial Crops and Products, 128, 496-503, 2019
7
Roriz C.,Barreira J.,Morales P.,Barros L.,Ferreira I.
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains
LWT, 92, 101-107, 2018
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains
LWT, 92, 101-107, 2018
8
Roriz C.,Barros L.,Prieto M.,Círić A.,Soković M.,Morales P.,Ferreira I.
Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from: Gomphrena globosa L. flowers
Food and Function, 9, 6205-6217, 2018
Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from: Gomphrena globosa L. flowers
Food and Function, 9, 6205-6217, 2018
9
Roriz C.L.,Barros L.,Prieto M.A.,Barreiro M.F.,Morales P.,Ferreira I.C.F.R.
Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.
Industrial Crops and Products, 105, 29-40, 2017
Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.
Industrial Crops and Products, 105, 29-40, 2017
10
Roriz C.,Barros L.,Prieto M.,Morales P.,Ferreira I.
Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology
Food Chemistry, 229, 223-234, 2017
Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology
Food Chemistry, 229, 223-234, 2017
11
Martins N.,Roriz C.L.,Morales P.,Barros L.,Ferreira I.C.F.R.
Coloring attributes of betalains: A key emphasis on stability and future applications
Food and Function, 8, 1357-1372, 2017
Coloring attributes of betalains: A key emphasis on stability and future applications
Food and Function, 8, 1357-1372, 2017
12
Martins N.,Roriz C.L.,Morales P.,Barros L.,Ferreira I.C.F.R.
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
Trends in Food Science and Technology, 52, 1-15, 2016
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
Trends in Food Science and Technology, 52, 1-15, 2016
13
Roriz C.L.,Barros L.,Carvalho A.M.,Santos-Buelga C.,Ferreira I.C.F.R.
Scientific validation of synergistic antioxidant effects in commercialised mixtures of Cymbopogon citratus and Pterospartum tridentatum or Gomphrena globosa for infusions preparation
Food Chemistry, 185, 16-24, 2015
Scientific validation of synergistic antioxidant effects in commercialised mixtures of Cymbopogon citratus and Pterospartum tridentatum or Gomphrena globosa for infusions preparation
Food Chemistry, 185, 16-24, 2015
14
Roriz C.,Barros L.,Carvalho A.,Ferreira I.
HPLC-profiles of tocopherols, sugars, and organic acids in three medicinal plants consumed as infusions
International Journal of Food Science, 2014, , 2014
HPLC-profiles of tocopherols, sugars, and organic acids in three medicinal plants consumed as infusions
International Journal of Food Science, 2014, , 2014
15
Roriz C.,Barros L.,Carvalho A.,Santos-Buelga C.,Ferreira I.
Pterospartum tridentatum, Gomphrena globosa and Cymbopogon citratus: A phytochemical study focused on antioxidant compounds
Food Research International, 62, 684-693, 2014
Pterospartum tridentatum, Gomphrena globosa and Cymbopogon citratus: A phytochemical study focused on antioxidant compounds
Food Research International, 62, 684-693, 2014