CV Lattes
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Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Farmácia com Habilitação Farmacêutico Industrial from Faculdades Oswaldo Cruz (1996) and master's at Science and Technology of the Food from Universidade de São Paulo (2009). Has experience in Pharmacy, focusing on Bromatology, acting on the following subjects: compostos fenólicos, arroz integral, cozimento, compostos bioativos and enzima conversora de angiotensina i. (Source: Lattes Curriculum)
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Nutritional and sensory characteristics of each fruit are developed during ripening due to the biosynthesis of certain metabolites as a result of enzymes activities in different metabolic pathways. Ethylene is considered the critical regulator in the maturation process of climateric fruits, whereas in non-climacteric its function is not evident. Furthermore, other phytohormones such as ja…
Tomato production as well as its cultivation area has doubled in the last 20 years, and is the seventh most cultivated food in the world. From the nutritional point of view, tomatoes are highly appreciated because they are a low-calorie food, and have high minerals, vitamins and antioxidants contents. Among the compounds with beneficial health properties are vitamin C and carotenoids, esp…
| 2 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
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