CV Lattes
ResearcherID
Google Scholar Citations
Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Ciências Biológicas from Universidade Federal do Estado do Rio de Janeiro (2008), master's at Science and Technology of the Food from Universidade Federal do Rio de Janeiro (2011) and doctorate at Ciências (Tecnologia Bioquímico-Farmacêutica, Tecnologia de Alimentos) from Universidade de São Paulo (2018). Has experience in Microbiology, acting on the following subjects: escherichia coli, pseudomonas, acinetobacter, alimentos funcionais and bactérias lacticas. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
Foods that contain gluten may cause celiac disease, a chronic autoimmune inflammatory enteropathy that affects the small intestine of genetically predisposed individuals. Gluten, found in the endosperm of seeds (wheat, barley, rye, and others) is a protein complex made up of gliadins and glutenin. Some lactic acid bacteria may present functional characteristics (e.g., probiotics), and, al…
The steady growth of the worldwide population rises several challenges for food security and vegetable proteins are gaining increased use for the design of new foods. Allergies are one of the most prevalent food-associated disorders in the Western world. Wheat proteins present many IgE binding allergens epitopes and their allergenicity can be reduced or eliminated by fermentation with pro…
| 1 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 2 / 2 | All Scholarships |
| Associated processes | |