MOUNTAINS 2020
MOUNTAIN
RESEARCH
CENTER
Polytechnic Institute
of Bragança
FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.
Eliana Andreia Pires Castilho Pereira
Group: Sustainable Processes and Products
Supervisor: Isabel Cristina Fernandes Rodrigues Ferreira
Phone: 273303532
E-mail: eliana@ipb.pt
ORCID: 0000-0003-2854-6745
Scopus Author ID: 55938912300
Career
- Since 2018: Junior Researcher at CIMO-IPB for the Valor Natural Project
- 2017 - 2018: Research Fellow of the Mountain Research Centre
- 2016 - 2017: Research Fellow of the REQUIMTE
- 2012 - 2016: Research Fellow of the Mountain Research Centre
Qualifications
- 2016 - PhD. in Pharmacy and Health, Universidade de Salamanca, Espanha
- 2011 - MSc. in Food Quality and Safety, Polytechnic Institute of Bragança, Portugal
- 2010 - First degree Food Engineering, Polytechnic Institute of Bragança, Portugal
Interests
- Chemistry of Natural Products: Extraction, identification, fractionation and isolation of chemical compounds in natural matrices
- Technology of Natural Products: Emerging technologies for conservation of plants (Research fellow by the PRODER project)
- Development of functional foods by direct use or incorporation of extracts / fractions / compounds of vegetal origin (Research fellow in REQUIMTE and CIMO)
- Biowaste valorisation. Optimization of extraction and stabilization methods. Bio-based ingredients.
Projects:
- Fostering E-beam Food Irradiation: Modelling and Validation
Funding body: C2TN/IST
Reference: 19220
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 0000-00-00
End: 0000-00-00
Funding body: C2TN/IST
Reference: 19220
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 0000-00-00
End: 0000-00-00
AROMAP - Preservation of aromatic condiment plants
Funding body: PRODER - Medida 4.1
Reference:
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 0000-00-00
End: 0000-00-00
Funding body: PRODER - Medida 4.1
Reference:
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 0000-00-00
End: 0000-00-00
IBERPHENOL - Red cooperativa de investigación en el ámbito de polifenoles y sus aplicaciones industriales
Funding body: POCTEP – Programa de Cooperação Transfronteiriça Portugal – Espanha
Reference:
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 0000-00-00
End: 0000-00-00
Funding body: POCTEP – Programa de Cooperação Transfronteiriça Portugal – Espanha
Reference:
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 0000-00-00
End: 0000-00-00
SteamRadSter - Food ingredients decontamination by steam and irradiation
Funding body: EUREKA
Reference: No. 9147
Principal Investigator:Albino Bento
Start: 0000-00-00
End: 0000-00-00
Funding body: EUREKA
Reference: No. 9147
Principal Investigator:Albino Bento
Start: 0000-00-00
End: 0000-00-00
- Influence of the radiation process in bioactive compounds in edible flowers
Funding body: Bilateral action FCT-CNP, Portugal/Brazil
Reference:
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 0000-00-00
End: 0000-00-00
Funding body: Bilateral action FCT-CNP, Portugal/Brazil
Reference:
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 0000-00-00
End: 0000-00-00
VALORNATURAL - Valorização de Recursos Naturais através da Extração de Ingredientes de Elevado Valor Acrescentado para Aplicações na Indústria Alimentar
Funding body: PORTUGAL 2020- SI-IDT - Programas mobilizadores
Reference:
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 0000-00-00
End: 0000-00-00
Funding body: PORTUGAL 2020- SI-IDT - Programas mobilizadores
Reference:
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 0000-00-00
End: 0000-00-00
Total results: 35
1
Pereira E.,Cadavez V.,Barros L.,Encina-Zelada C.,Stojković D.,Sokovic M.,Calhelha R.C.,Gonzales-Barron U.,Ferreira I.C.F.R.
Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds
Food Research International, 137, , 2020
Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds
Food Research International, 137, , 2020
2
Ghada B.,Pereira E.,Pinela J.,Prieto M.A.,Pereira C.,Calhelha R.C.,Stojkovic D.,Sokóvic M.,Zaghdoudi K.,Barros L.,Ferreira I.C.F.R.
Recovery of anthocyanins from passion fruit epicarp for food colorants: Extraction process optimization and evaluation of bioactive properties
Molecules, 25, , 2020
Recovery of anthocyanins from passion fruit epicarp for food colorants: Extraction process optimization and evaluation of bioactive properties
Molecules, 25, , 2020
3
Arribas C.,Pereira E.,Barros L.,Alves M.,Calhelha R.,Guillamón E.,Pedrosa M.,Ferreira I.
Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity
Food Chemistry, 292, 304-313, 2019
Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity
Food Chemistry, 292, 304-313, 2019
4
Da Silva L.,Pereira E.,Prieto M.,Simal-Gandara J.,Pires T.,Alves M.,Calhelha R.,Barros L.,Ferreira I.
Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction optimization of coloring pigments and incorporation in a bakery product
Molecules, 24, , 2019
Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction optimization of coloring pigments and incorporation in a bakery product
Molecules, 24, , 2019
5
Fernandes F.,Pereira E.,Círić A.,Soković M.,Calhelha R.,Barros L.,Ferreira I.
Ocimum basilicum var. Purpurascens leaves (red rubin basil): A source of bioactive compounds and natural pigments for the food industry
Food and Function, 10, 3161-3171, 2019
Ocimum basilicum var. Purpurascens leaves (red rubin basil): A source of bioactive compounds and natural pigments for the food industry
Food and Function, 10, 3161-3171, 2019
6
Pereira E.,Encina-Zelada C.,Barros L.,Gonzales-Barron U.,Cadavez V.,C.F.R. Ferreira I.
Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food
Food Chemistry, 280, 110-114, 2019
Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food
Food Chemistry, 280, 110-114, 2019
7
da Silva L.P.,Pereira E.,Pires T.C.S.P.,Alves M.J.,Pereira O.R.,Barros L.,Ferreira I.C.F.R.
Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties
Food Research International, 119, 34-43, 2019
Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties
Food Research International, 119, 34-43, 2019
8
Jabeur I.,Pereira E.,Caleja C.,Calhelha R.,Soković M.,Catarino L.,Barros L.,Ferreira I.
Exploring the chemical and bioactive properties of: Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)
Food and Function, 10, 2234-2243, 2019
Exploring the chemical and bioactive properties of: Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)
Food and Function, 10, 2234-2243, 2019
9
Pinela J.,Prieto M.A.,Pereira E.,Jabeur I.,Barreiro M.F.,Barros L.,Ferreira I.C.F.R.
Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
Food Chemistry, 275, 309-321, 2019
Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
Food Chemistry, 275, 309-321, 2019
10
Fernandes F.,Pereira E.,Prieto M.,Calhelha R.,Ćirić A.,Soković M.,Simal-Gandara J.,Barros L.,Ferreira I.
Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. Purpurascens
Molecules, 24, , 2019
Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. Purpurascens
Molecules, 24, , 2019
11
Pereira E.,Pimenta A.,Barros L.,Calhelha R.,Antonio A.,Cabo Verde S.,Ferreira I.
Effects of gamma radiation on the bioactivity of medicinal and aromatic plants: Mentha × piperita L., Thymus vulgaris L. and Aloysia citrodora Paláu as case studies
Food and Function, 9, 5150-5161, 2018
Effects of gamma radiation on the bioactivity of medicinal and aromatic plants: Mentha × piperita L., Thymus vulgaris L. and Aloysia citrodora Paláu as case studies
Food and Function, 9, 5150-5161, 2018
12
Pereira E.,Antonio A.,Barreira J.,Verde S.,Barros L.,Oliveira M.,Ferreira I.
Evaluation of gamma-irradiated aromatic herbs: Chemometric study of samples submitted to extended storage periods
Food Research International, 111, 272-280, 2018
Evaluation of gamma-irradiated aromatic herbs: Chemometric study of samples submitted to extended storage periods
Food Research International, 111, 272-280, 2018
13
Pereira E.,Antonio A.,Barreira J.,Santos-Buelga C.,Barros L.,Ferreira I.
How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L.
Food Chemistry, 240, 253-258, 2018
How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L.
Food Chemistry, 240, 253-258, 2018
14
Lopes C.,Pereira E.,Soković M.,Carvalho A.,Barata A.,Lopes V.,Rocha F.,Calhelha R.,Barros L.,Ferreira I.
Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin
Molecules, 23, , 2018
Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin
Molecules, 23, , 2018
15
Melgar B.,Pereira E.,Oliveira M.,Garcia-Castello E.,Rodriguez-Lopez A.,Sokovic M.,Barros L.,Ferreira I.
Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
Food Research International, 101, 259-265, 2017
Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
Food Research International, 101, 259-265, 2017
16
Jabeur I.,Pereira E.,Barros L.,Calhelha R.C.,Soković M.,Oliveira M.B.P.P.,Ferreira I.C.F.R.
Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents
Food Research International, 100, 717-723, 2017
Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents
Food Research International, 100, 717-723, 2017
17
Pereira E.,Barros L.,Antonio A.,Verde S.,Santos-Buelga C.,Ferreira I.,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
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
18
Pereira E.,Pimenta A.,Calhelha R.,Antonio A.,Barros L.,Santos-Buelga C.,Verde S.,Ferreira I.
Infusions of gamma irradiated Aloysia citrodora L. and Mentha x piperita L.: Effects on phenolic composition, cytotoxicity, antibacterial and virucidal activities
Industrial Crops and Products, 97, 582-590, 2017
Infusions of gamma irradiated Aloysia citrodora L. and Mentha x piperita L.: Effects on phenolic composition, cytotoxicity, antibacterial and virucidal activities
Industrial Crops and Products, 97, 582-590, 2017
19
Antonio A.L.,Pereira E.,Pinela J.,Heleno S.,Pereira C.,Ferreira I.C.F.R.
Determination of antioxidant compounds in foodstuff
Food Safety: Innovative Analytical Tools for Safety Assessment, 179-220, 2016
Determination of antioxidant compounds in foodstuff
Food Safety: Innovative Analytical Tools for Safety Assessment, 179-220, 2016
20
Pereira E.,Barros L.,Antonio A.,Cabo Verde S.,Santos-Buelga C.,Ferreira I.
Infusions from Thymus vulgaris L. treated at different gamma radiation doses: Effects on antioxidant activity and phenolic composition
LWT - Food Science and Technology, 74, 34-39, 2016
Infusions from Thymus vulgaris L. treated at different gamma radiation doses: Effects on antioxidant activity and phenolic composition
LWT - Food Science and Technology, 74, 34-39, 2016
21
Pereira E.,Pimenta A.,Calhelha R.,Antonio A.,Verde S.,Barros L.,Santos-Buelga C.,Ferreira I.
Effects of gamma irradiation on cytotoxicity and phenolic compounds of Thymus vulgaris L. and Mentha x piperita L.
LWT - Food Science and Technology, 71, 370-377, 2016
Effects of gamma irradiation on cytotoxicity and phenolic compounds of Thymus vulgaris L. and Mentha x piperita L.
LWT - Food Science and Technology, 71, 370-377, 2016
22
Antonio A.,Barreira J.,Fernandes Â.,Pereira E.,Ferreira I.
Gamma and electron beam for nutrients and bioactives conservation in chestnuts, mushrooms, and dried plants
Food Processing Technologies: Impact on Product Attributes, 623-647, 2016
Gamma and electron beam for nutrients and bioactives conservation in chestnuts, mushrooms, and dried plants
Food Processing Technologies: Impact on Product Attributes, 623-647, 2016
23
Pereira E.,Barros L.,Barreira J.,Carvalho A.,Antonio A.,Ferreira I.
Electron beam and gamma irradiation as feasible conservation technologies for wild Arenaria montana L.: Effects on chemical and antioxidant parameters
Innovative Food Science and Emerging Technologies, 36, 269-276, 2016
Electron beam and gamma irradiation as feasible conservation technologies for wild Arenaria montana L.: Effects on chemical and antioxidant parameters
Innovative Food Science and Emerging Technologies, 36, 269-276, 2016
24
Pereira E.,Antonio A.,Rafalski A.,Barreira J.,Barros L.,Ferreira I.
Extending the use of irradiation to preserve chemical and bioactive properties of medicinal and aromatic plants: A case study with four species submitted to electron beam
Industrial Crops and Products, 77, 972-982, 2015
Extending the use of irradiation to preserve chemical and bioactive properties of medicinal and aromatic plants: A case study with four species submitted to electron beam
Industrial Crops and Products, 77, 972-982, 2015
25
Pereira E.,Barros L.,Dueñas M.,Antonio A.,Santos-Buelga C.,Ferreira I.
Gamma irradiation improves the extractability of phenolic compounds in Ginkgo biloba L.
Industrial Crops and Products, 74, 144-149, 2015
Gamma irradiation improves the extractability of phenolic compounds in Ginkgo biloba L.
Industrial Crops and Products, 74, 144-149, 2015
26
Pereira E.,Barros L.,Antonio A.,Bento A.,Ferreira I.
Analytical Methods Applied to Assess the Effects of Gamma Irradiation on Color, Chemical Composition and Antioxidant Activity of Ginkgo biloba L
Food Analytical Methods, 8, 154-163, 2015
Analytical Methods Applied to Assess the Effects of Gamma Irradiation on Color, Chemical Composition and Antioxidant Activity of Ginkgo biloba L
Food Analytical Methods, 8, 154-163, 2015
27
Pereira E.,Antonio A.,Barreira J.,Barros L.,Bento A.,Ferreira I.
Gamma irradiation as a practical alternative to preserve the chemical and bioactive wholesomeness of widely used aromatic plants
Food Research International, 67, 338-348, 2015
Gamma irradiation as a practical alternative to preserve the chemical and bioactive wholesomeness of widely used aromatic plants
Food Research International, 67, 338-348, 2015
28
Pereira E.,Barros L.,Calhelha R.,Dueñas M.,Carvalho A.,Santos-Buelga C.,Ferreira I.
Bioactxf Arenaria montana L
Food and Function, 5, 1848-1855, 2014
Bioactxf Arenaria montana L
Food and Function, 5, 1848-1855, 2014
29
Pereira E.,Barros L.,Ferreira I.
Chemical characterization of Ginkgo biloba L. and antioxidant properties of its extracts and dietary supplements
Industrial Crops and Products, 51, 244-248, 2013
Chemical characterization of Ginkgo biloba L. and antioxidant properties of its extracts and dietary supplements
Industrial Crops and Products, 51, 244-248, 2013
30
Barros L.,Pereira E.,Calhelha R.,Dueñas M.,Carvalho A.,Santos-Buelga C.,Ferreira I.
Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.
Journal of Functional Foods, 5, 1732-1740, 2013
Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.
Journal of Functional Foods, 5, 1732-1740, 2013
31
Barreira J.,Pereira E.,Dueñas M.,Carvalho A.,Santos-Buelga C.,Ferreira I.
Bryonia dioica, Tamus communis and Lonicera periclymenum fruits: Characterization in phenolic compounds and incorporation of their extracts in hydrogel formulations for topical application
Industrial Crops and Products, 49, 169-176, 2013
Bryonia dioica, Tamus communis and Lonicera periclymenum fruits: Characterization in phenolic compounds and incorporation of their extracts in hydrogel formulations for topical application
Industrial Crops and Products, 49, 169-176, 2013
32
Pereira E.,Barros L.,Ferreira I.
Relevance of the mention of antioxidant properties in yogurt labels: In vitro evaluation and chromatographic analysis
Antioxidants, 2, 52-61, 2013
Relevance of the mention of antioxidant properties in yogurt labels: In vitro evaluation and chromatographic analysis
Antioxidants, 2, 52-61, 2013
33
Dias M.,Barros L.,Dueñas M.,Pereira E.,Carvalho A.,Alves R.,Oliveira M.,Santos-Buelga C.,Ferreira I.
Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction
Food Chemistry, 141, 4152-4160, 2013
Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction
Food Chemistry, 141, 4152-4160, 2013
34
Pereira E.,Barros L.,Martins A.,Ferreira I.
Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats
Food Chemistry, 130, 394-403, 2012
Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats
Food Chemistry, 130, 394-403, 2012
35
Reis F.,Pereira E.,Barros L.,Sousa M.,Martins A.,Ferreira I.
Biomolecule profiles in inedible wild mushrooms with antioxidant value
Molecules, 16, 4328-4338, 2011
Biomolecule profiles in inedible wild mushrooms with antioxidant value
Molecules, 16, 4328-4338, 2011