Polytechnic Institute
of Bragança



CIMO - Mountain Research Center. See video HERE


Tayse Ferreira Ferreira da Silveira

Junior Researcher
Group: Sustainable Processes and Products
Supervisor: Lillian Bouçada de Barros
ORCID: 0000-0003-3913-5386
Scopus Author ID: 55901968900


  • 2021 - 2022: Federal university of São Paulo, Brazil. Post-doc Fellow
  • 2019 - 2019: CIRAD, France. Visiting Investigator
  • 2018 - 2020: University of São Paulo, Brazil. Post-doc Fellow
  • 2017 - 2018: Federal Institute of São Paulo, Brazil. Lecturer.


  • 2018 - PhD in Food Science – University of Campinas - UNICAMP
  • 2013 - Master in Food Science – University of Campinas - UNICAMP
  • 2011 - Bachelor in Food Engineer – Federal University of Pará - UFP


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


Total results: 27
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, , 2023

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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