MOUNTAIN
RESEARCH
CENTER

Polytechnic Institute
of Bragança

image01

CIMO

CIMO - Mountain Research Center. See video HERE

FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.

Tayse Ferreira Ferreira da Silveira

Junior Researcher
Group: 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: 26
1
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

2
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

3
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

4
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

5
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

6
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

7
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

8
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

9
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

10
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

11
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

12
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

13
14
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

15
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

16
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

17
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

18
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

19
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

20
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

21
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

22
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

23
24
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

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
Food Science and Technology, 33, 245-250, 2013

26
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