CV Lattes
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Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
She holds a degree in Agronomic Engineering from the Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), a master's degree in Agronomy Agricultural Environment Physics from the Centro de Energia Nuclear na Agricultura (CENA/USP), and a Ph.D. in Nuclear Technology from the Instituto de Pesquisas Energéticas e Nucleares (IPEN/USP). She completed a postdoctoral fellowship in Nuclear Energy in Agriculture at CENA/USP (FAPESP) and specialized in food irradiation through the General Training Course on Food Irradiation at the International Agricultural Centre and State Institute for Quality Control, Netherlands, funded by the International Atomic Energy Agency (IAEA). Furthermore, she undertook research internships in Spain, participating in a project on minimally processed papaya at the Instituto Canario de Investigaciones Agrarias, Plant Physiology Laboratory (Tenerife Canary Islands), and at the Instituto del Frío Fitoquímica y Procesado Mínimo de Productos Vegetales in Madrid (2007). In 2024, she conducted research on native Brazilian fruits such as macaúba and buriti at the same institute in Madrid. Currently, she is an Associate Professor at ESALQ/USP, where she began her career as a Professor in 2002. Her research focuses on Food Science and Technology, with an emphasis on food irradiation, fruit and vegetable processing, bioactive compounds, the functional properties of native Brazilian fruits, and sensory analysis of foods. (Source: Lattes Curriculum)
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There are great efforts in Brazil to identify, select and use the plant products derived from the rich native flora of the country, such as fruit pulps, essential oils, extracts, resins, and others. These products have great potential for market application due to their active ingredients, which are often unknown and used inefficiently without observing the modern concepts of sustainable …
The camu-camu (Myrciaria dubia), a typical fruit from the Amazon region, has one of the highest levels of vitamin C, antioxidant activity, high levels of carotenoids and phenolic compounds. Despite of the nutritional importance, few studies in relation to marketing and increasing the life of the fruits has been done. Thus, the aim of this study is to evaluate conservation technologies, to…
The food in addition to providing health also generate pleasure and its colors are the first sensory aspect that the consumer observes when choosing what to eat. Dyes are substances or mixtures of substances added to food and beverage, for the purpose of giving or intensifying the color of the product and the most commonly used are the artificial, because of its low cost and stability in …
Strawberry, a native fruit of temperate regions, plays an important commercial function due to its sensorial characteristics, such as flavor and aroma. However, because it is a perishable fruit and short post-harvest life, due to damages that occur in its processing and attack of fungal pathogens, it is necessary to apply alternative products, such as essential oils, aimed at disease cont…
Avocado fruits have a short post-harvest period, especially of the Brazilian cultivars, due to their high metabolic rate and mainly to the deterioration by microorganisms. Synthetic fungicides have been used for the control of fungal diseases. However, this method has had a negative impact, mainly on food safety and on the environment. In this scene, natural substances such as essential o…
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