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 Veviana Centeio Cardoso

Auxiliary Professor
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, 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 - Master in Biotechnological Engineering – Polytechnic Institute of Bragança, Bragança, Portugal
  • 2012 - Bachelor in Biological Sciences – State University of Ceará, Fortaleza, Ceará, Brazil

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:


Total results: 12
1
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

2
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

3
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

4
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

5
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

6
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

7
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

8
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

9
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

10
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

11
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

12
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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Centro de Investigação de Montanha
Campus Santa Apolónia / 5300-253 Bragança
Phone: 273 303 382
Email: cimo@ipb.pt

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