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

Auxiliary 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, Instituto Politécnico de Bragança, Bragança, Portugal
  • 2000 - 2010: Assistant Professor, Instituto Politécnico de Bragança, Bragança, Portugal
  • 1999 - 2000: Equated to Assistant Professor, Instituto Politécnico de Bragança, Bragança, Portugal

Roles

  • Since 2015: Program director of Master in Biotechnological Engineering
  • Since 2014: Member of Scientific Commission of Master in Biotechnological Engineering

Qualifications

  • 2011 - in Chemical and Biological Engineering, Universidade do Minho, Portugal
  • 2004 - in Genetic Resources and Plant Breeding, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
  • 1998 - in Agronomic Engineering, Universidade de Trás-os-Montes e Alto Douro, Vila Real, 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:

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:Lillian Bouçada de Barros
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-AKDN
Reference: FCT AGA-KHAN / 541590696 / 2019
Principal Investigator:Paula Cristina Azevedo Rodrigues
Start: 2022-01-17
End: 2025-01-16
PreVineGrape - Desenvolvimento de um biofungicida para combate a doenças da videira
Funding body: POCI-FEDER
Reference:
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:Lillian Bouçada de Barros
Start: 2020-07-01
End: 2023-06-03
MIRRI-PT-Pólo Norte - Consórcio do norte da infraestrutura portuguesa de investigação em recursos microbianos
Funding body: NORTE2020 - Programa Operacional Regional do Norte
Reference: NORTE-01-0145-FEDER-084445
Principal Investigator:José Alberto Cardoso Pereira
Start: 2021-03-01
End: 2023-02-28
DivInA - DIVersificação e INovação na produção Apícola
Funding body: PDR 2020- 1.0.1- Grupos operacionais
Reference:
Principal Investigator:Miguel José Rodrigues Vilas Boas
Start: 2017-10-01
End: 2022-12-31
ValNuts - Valorização dos frutos secos de casca rija (FSCR)
Funding body: PDR 2020- 1.0.1- Grupos operacionais
Reference:
Principal Investigator:Elsa Cristina Dantas Ramalhosa
Start: 2017-04-01
End: 2022-12-31
ValorCast - Valorização da castanha e otimização da sua comercialização
Funding body: PDR 2020
Reference: PDR2020-101-032034
Principal Investigator:Arlindo Castro Ferreira de Almeida
Start: 2018-07-01
End: 2021-12-31
BEEHEAL - Promoting the Bee Health for Sustainable Agriculture
Funding body: FCT-ERA-NET
Reference:
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:Isabel Cristina Fernandes Rodrigues Ferreira
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
Reference:
Principal Investigator:Miguel José Rodrigues Vilas Boas
Start: 2014-01-31
End: 2016-08-31
QTradiSaus - Integral assessment of risk-based intervention strategies to improve the microbial safety of Portuguese traditional sausages
Funding body: PTDC - Projectos em todos os domínios científicos
Reference: PTDC/AGR-TEC/3107/2012
Principal Investigator:Joaquina Teresa Gaudêncio Dias
Start: 2013-07-01
End: 2015-06-30
- 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: 50
1
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

2
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

3
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

4
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

5
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

6
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

7
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

8
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, , 2023

9
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

10
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

11
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

12
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

13
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

14
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

15
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, , 2022

16
17
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

18
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

19
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

20
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

21
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

22
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

23
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

24
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

25
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

26
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

27
Vaz A.,Cabral Silva A.C.,Rodrigues P.,Venâncio A.
Detection methods for aflatoxin m1 in dairy products
Microorganisms, 8, , 2020

28
29
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

30
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

31
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

32
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

33
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

34
Rodrigues P.,Venâncio A.
Biological Techniques
Food Chemistry, Function and Analysis, 2018-January, 314-336, 2018

35
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

36
37
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

38
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

39
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

40
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

41
42
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

43
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

44
Rodrigues P.,Venâncio A.,Lima N.
Aflatoxigenic fungi and aflatoxins in portuguese almonds
The Scientific World Journal, 2012, , 2012

45
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

46
47
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

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

49
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

50
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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