Armando Venâncio

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University of Minho

Portugal

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About

Armando Venâncio is an Associado Professor at Universidade do Minho in Portugal. His research focuses on various aspects of food safety and chemical contaminants, with recent publications exploring topics such as enzymatic degradation of toxins, the development of sustainable emulsions, and the applications of microfabricated components in magnetometry. He also investigates the physicochemical properties of food-grade bigels and the potential of natural compounds in antifungal applications.

Recent Grants

Grant: Close

IS-MIRRI21 - Implementation and Sustainability of Microbial Resource Research Infrastructure for 21st Century

Open Date: 2020-02-01

Close Date: 2023-01-01

Grant: Close

Development of structured fat for use in meat products by replacement of animal fat

Open Date: 2019-09-01

Close Date: 2022-08-01

Grant: Close

i-multiSMART - MEMBRANAS INOVADORAS MULTIFUNCIONAIS E NANOFIBROSAS PARA REMOÇÃO DE CONTAMINANTES EM PRODUTOS ALIMENTARES

Open Date: 2018-08-01

Close Date: 2021-07-01

Grant: Close

i-multiSMART - MEMBRANAS INOVADORAS MULTIFUNCIONAIS E NANOFIBROSAS PARA REMOÇÃO DE CONTAMINANTES EM PRODUTOS ALIMENTARES

Open Date: 2018-08-01

Close Date: 2021-07-01

Grant: Close

MYCHIF- Mycotoxin mixtures in food and feed: holistic, innovative, flexible risk assessment modelling approach

Open Date: 2017-03-01

Close Date: 2019-09-01

Articles (16)

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Instituto Politécnico de Leiria

PORTUGAL

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Armando Venâncio

Research Interests

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About

Recent Grants

Articles (16)

Microfabrication of rubidium-85 vapor cell for optically pumped magnetometer applications through UV light decomposition of rubidium azide

Enzymatic Degradation of Ochratoxin A: The Role of Ultra-Pure Water

NADES-in-Oil Emulsions Enriched with Essential Oils for Cosmetic Application

Aflatoxin Contamination of Various Staple Foods from Angola and Mozambique

Developing translucent emulsions using sustainable NADES-based extracts

The definition of chemical contaminants in food: Ambiguity and consequences

Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties

Effect of pH and temperature on phytase and biomass production by submerged fermentation with Aspergillus niger var. phoenicis URM 4924

The Potential of Fatty Acids and Their Derivatives as Antifungal Agents: A Review

Global trends for patulin adsorption: A review

Application of laccases for mycotoxin decontamination

Effect of Gamma-Radiation on Zearalenone—Degradation, Cytotoxicity and Estrogenicity

The Route of Mycotoxins in the Grape Food Chain

Mycotoxins in maize: mitigation actions, with a chain management approach

Detection Methods for Aflatoxin M1 in Dairy Products

Occurrence and Co-Occurrence of Mycotoxins in Cereal-Based Feed and Food

Collaborators (5)

Ana Sampaio

Artur Cavaco-Paulo

Artur Ribeiro

Carina Almeida

Paula Rodrigues

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