Aline Priscilla Gomes da Silva

My background consists of a Bachelor Degree in Agronomic Engineering and Master's degree in Food Science and Technology from the Federal University of Paraiba, Brazil. I also completed a Doctor Degree in Science from the University of Sao Paulo, Brazil, and the Department of Horticulture (Inter-University doctorate exchange at Texas AM University, College Station, Texas, USA). I am a reviewer for journals such as Food Chemistry and Frontiers in Pharmacology. Currently, I am working as a Postdoctoral Researcher at Michigan State University (MSU) at the Food and Health Engineering Lab under the supervision of Dr. Ilce G. Medina-Meza. The focus of my project is to analyze how changes occur in proanthocyanidins contents during maturing as a result of early leaf removal in grape Merlot (Vitis Vinifera L.). I have experience in #8203;#8203;Food Science and Technology, with an emphasis on postharvest physiology and native fruits of the Brazilian Atlantic Forest (Uvaia, Jabuticaba, Cambuci, Murici, among others). Thus, my research lines consist of: 1) Postharvest ripening physiology; 2) Identification, quantification, and characterization of phenolic compounds in fruits, whether native Brazilians or traditional fruits of wide marketing. Furthermore, deepen my knowledge in bioactive phytochemicals using metabolomics mass spectrometry methods GC-MS, LC/MS/MS to understand the role of life processes. Emails for contact: alinepgsilva@gmail.com or gomesdas@msu.edu. (Source: Lattes Curriculum)