MOUNTAIN
RESEARCH
CENTER
Polytechnic Institute
of Bragança
FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.
Tayse Ferreira Ferreira da Silveira
Junior ResearcherGroup: Sustainable Processes and Products
Supervisor: Lillian Bouçada de Barros
E-mail: tayse.silveira@ipb.pt
ORCID: 0000-0003-3913-5386
Scopus Author ID: 55901968900
Career
- 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.
Qualifications
- 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
Interests
- Bioactive compounds
- Plant bioactivities
- Chromatography, method development and optimization
- Multivariate optimization
- Phenolic compounds
Projects:
Total results: 27
1
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, 17, 83-95, 2024
Yerba Mate as an Inexpensive Source of Analytical Standards of Chlorogenic Acid Isomers: an Optimization Study
Food Analytical Methods, 17, 83-95, 2024
2
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
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
3
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
Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction
Journal of Food Science, 86, 5307-5317, 2021
4
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
A study of the bioactive potential of seven neglected and underutilized leaves consumed in Brazil
Food Chemistry, 364, , 2021
5
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
Bioactivity of atemoya fruits and by-products
Food Bioscience, 41, , 2021
6
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
Combination of natural strategies to improve the oxidative stability of echium seed oil
Journal of Food Science, 86, 411-419, 2021
7
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
Impact of water temperature of chimarrão on phenolic compounds extraction
Food Science and Technology (Brazil), 41, 856-863, 2021
8
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
Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19
Free Radical Biology and Medicine, 156, 190-199, 2020
9
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
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
10
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
Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions
Food Chemistry, 309, , 2020
11
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
Application of Tamarind Waste Extracts to Improve the Antioxidant Properties of Tamarind Nectars
Plant Foods for Human Nutrition, 75, 70-75, 2020
12
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
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
13
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
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
14
Da Silveira T.,Godoy H.
Non-Anthocyanin Phenolic Compounds in Açaí (E uterpe oleracea Mart.) Juice by Ultrahigh-Performance Liquid Chromatography-Diode Array Detector (UHPLC-DAD): A Multivariate Optimization
Journal of Chromatographic Science, 57, 139-148, 2019
Non-Anthocyanin Phenolic Compounds in Açaí (E uterpe oleracea Mart.) Juice by Ultrahigh-Performance Liquid Chromatography-Diode Array Detector (UHPLC-DAD): A Multivariate Optimization
Journal of Chromatographic Science, 57, 139-148, 2019
15
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
Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages
Food Research International, 102, 348-354, 2017
16
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
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
17
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
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
18
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
Chlorogenic acid isomer contents in 100 plants commercialized in Brazil
Food Research International, 99, 522-530, 2017
19
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
Multivariate Optimization of Chlorogenic Acid Extraction From Brazilian Coffee
Food Analytical Methods, 10, 2943-2951, 2017
20
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
Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction
Plant Foods for Human Nutrition, 72, 219-223, 2017
21
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
Phenolic composition and antioxidant capacity of bacaba-de-leque (Oenocarpus distichus Mart.) genotypes
Journal of Food Composition and Analysis, 54, 1-9, 2016
22
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
Phenolic compounds from yerba mate based beverages - A multivariate optimisation
Food Chemistry, 190, 1159-1167, 2016
23
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
Content of lutein in aqueous extracts of yerba mate (Ilex paraguariensis St. Hil)
Food Research International, 82, 165-171, 2016
24
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
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
25
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
Characterization of pre-gelatinized rice and bean flour
Ciencia e Tecnologia de Alimentos, 33, 245-250, 2013
26
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
Characterization of pre-gelatinized rice and bean flour
Food Science and Technology, 33, 245-250, 2013
27
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
Physico-chemical and sensory evaluation of cassava pre-processed stored under freezing
Boletim Centro de Pesquisa de Processamento de Alimentos, 29, 223-228, 2011