CV Lattes
Universidade Federal de São Carlos (UFSCAR). Centro de Ciências Exatas e de Tecnologia (CCET) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Bacharelado em Química, com atribuição tecnológica from Instituto de Química de São Carlos (2008), master's at Química Analítica from Instituto de Química de São Carlos (2011), doctorate at Ciência (Química Analítica e Inorgânica) from Instituto de Química de São Carlos (2014) and doctorate at Química de Alimentos from University of Copenhagen (2012). , acting on the following subjects: cerveja, iso-a-acidos, beer, 1-hydroxyethyl radical and qualidade sensorial da cerveja. (Source: Lattes Curriculum)
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The human microbiota consists of hundreds of bacterial species from which the imbalance in their community (dysbiosis) can cause the emergence of several diseases. The intestinal dysbiosis has been associated with celiac disease (CD), a chronic disease characterized by an inflammatory process induced in genetically predisposed individuals by the ingestion of foods containing gluten, a pro…
Beer is the world's most widely consumed alcoholic beverage. Beer is known to undergo chemical changes during storage leading to loss of sensory quality and consequently its rejection by the consumer. The chemical changes during the storage are associated with oxidative reactions mainly initiated by the presence of free radicals, in special the 1-hydroxyethyl radical, the major radical fo…
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