Ana Maria Gomes

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Associate Professor

Catholic University of Portugal

Portugal

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Ana Maria Gomes is an Associate Professor at the Catholic University of Portugal. Her research focuses on nutritional quality, food safety, and the biochemical potential of various food products, as evidenced by her recent articles addressing topics such as fortified foods, high-pressure processing, and the effect of functional beverages on gut microbiota. With a commitment to advancing food science, she explores innovative solutions for nutritional applications and public health.

Recent Grants

Grant: Close

Next generation probiotics as live biotherapeutics for oro-gastrointestinal infections

Open Date: 2022-01-01

Close Date: 2023-06-30

Grant: Close

LeguCon - Consórcio para as Leguminosas: aumento da produção de leguminosas para um consumo mais sustentável

Open Date: 2021-01-01

Close Date:

Grant: Close

Participar e Mudar, Brincando com Texturas e Sabores

Open Date: 2019-07-01

Close Date: 2022-06-30

Grant: Close

O papel da psicologia do consumidor na promoção da escolha de refeições saudáveis através da utilização de aplicações móveis

Open Date: 2018-08-16

Close Date: 2021-02-15

Grant: Close

CAPEOSBAC - Tailored microenCAPsulation technology for Extreme Oxygen-Sensitive BACteria with beneficial effects in the gut microbiota: Production, stability and functionality enhancements in various carriers

Open Date: 2018-01-01

Close Date: 2021-01-01

Ana Maria Gomes

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (30)

Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage

Unraveling the Extra Virgin Olive Oil Effect on Inflammation and on Gut and Saliva Microbiota

Effect of Different Disinfection Procedures on the Microbiological Quality and Germination Efficacy of Sprouted Quinoa (Chenopodium quinoa) Flour

Advancing solar cooking

Nutritional quality of voluntarily fortified foods with micronutrients versus non-fortified foods consumed by the Portuguese population

High Pressure Processing of Raw Ewe’s Cheese Promotes Microbiological Safety and Quality During Prolonged Storage

Unlocking biochemical profile of chaetoceros calcitrans, cylindrotheca fusiformis, and Nannofrustulum shiloi (Bacillariophyta) for nutritional and added-value applications

Novel Fermented Plant-Based Functional Beverage: Biological Potential and Impact on the Human Gut Microbiota

Exploring the therapeutic potential of avocado oil

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Impact of a legumes diet on the human gut microbiome articulated with fecal and plasma metabolomes

Factors impacting the microbial production of eicosapentaenoic acid

Clean labelling sodium nitrite at pilot scale

Defatted nannochloropsis oculata biomass

Integrated Valorization of Fucus spiralis Alga: Polysaccharides and Bioactives for Edible Films and Residues as Biostimulants

Factors associated with the consumption of voluntarily fortified foods with micronutrients by the Portuguese population

Phytochemical and Functional Diversity of Enzyme-Assisted Extracts from Hippophae rhamnoides L., Aralia cordata Thunb., and Cannabis sativa L.

Chemical and Antioxidant Properties of Solvent and Enzyme-Assisted Extracts of Fucus vesiculosus and Porphyra dioica

Carotenoids and intestinal harmony

Can a functional cheese spread incorporating Akkermansia muciniphila deliver beneficial physicochemical and biological properties while enhancing probiotic stability and viability during aerobic storage and in vitro digestion?

Legumes in portuguese kindergartens: an analysis of frequency and acceptance level

A chemical study of yoghurt produced under isostatic pressure during storage

Nutritional and quality evaluation of hyperbaric stored fresh cheeses

Combining high pressure and electric fields towards Nannochloropsis oculata eicosapentaenoic acid-rich extracts

The Metabolic and Analytical Changes of Healthy Volunteers upon Intake of Portuguese Extra Virgin Olive Oil: A Comparison Study between Pre- and Post-Intervention

Anti-obesity potential of a yogurt functionalized with a CLNA-rich pomegranate oil

Functional lipid enriched probiotic cheese

Is There More to Olive Oil than Healthy Lipids?

Understanding the Anti-Obesity Potential of an Avocado Oil-Rich Cheese through an In Vitro Co-Culture Intestine Cell Model

Optimization of Enzyme-Assisted Extraction of Bioactive Compounds from Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Leaves: Evaluation of Mixed-Culture Fermentation

Collaborators (21)

Ana Gil

Lígia Pimentel

José Lopes da Silva

Nuno Rosa

Jorge Saraiva

Maria Joao Monteiro

Manuela Machado

Bruna Filipa Brito Neves

Eduardo M. Costa

Brian Goodfellow

Luís M. Rodríguez-Alcalá

Elisabete Pinto

Marta Vasconcelos

Paulo Alves

Ana P. Carvalho

Marta Correia

Manuela Pintado

Kayane Soares

António Vicente

Cristina Silva

Alcina M.M. Bernardo

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