CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Pharmacist graduation by the Federal University of Ceará (2006-2012), master (2014-2016) and doctorate degree (2016-2020) in Food Science at the University of São Paulo (USP). I did a Doctorate-Sandwich (CAPES / CEFECUB Program) at the École Nationale Superieure Agronomique de Toulouse (UMR 990 / INRA-INP / ENSAT - Toulouse - France) and a post-doctoral research in Food Science at the Food Research Center (FoRC/CEPID/FAPESP). Currently, I work as Professor at the State University of Campinas (UNICAMP). I have experience in Food Science and Technology, acting on the following subjects: bioactive compounds, volatile compounds, metabolomics, proteomics, fruit ripening, dietary fiber, HPLC, LC-MS, and GC-MS. (Source: Lattes Curriculum)
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The ingestion of bioactive compounds has been associated with different health benefits. These compounds are present in a variety of foods, including coffee (Coffea arabica), green tea (Camellia sinensis) and yerba-mate (Ilex paraguariensis), which are the major contributors to polyphenol intake in Brazil. Beyond the polyphenols, those foods are important sources of alkaloids, especially …
Orange (Citrus sinensis) is one of the most consumed fruit in the Brazilian diet and rich in phenolic compounds, manily flavonoids. However, the mechanisms responsible for the beneficial health effects resulting from its intake are still scarce due to the study models, which do not allow the broad evaluation of the biochemical response in a complex organism. The metabolomic and proteomic …
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