Catarina Prista

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Auxiliar professor

Instituto Superior de Agronomia

Portugal

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About

Dr. Catarina Prista is an Auxiliar Professor at the Instituto Superior de Agronomia in Portugal. Her research focuses on food science and technology, with recent articles examining topics such as lactic acid bacteria fermentation in yogurt production, the effects of algae biomass in cheese structure, and the utilization of stale bread in brewing. Additionally, she investigates the nutritional properties of microalgae products and the role of bioactive compounds in food matrices.

Recent Grants

Grant: Close

YUMALGAE - EnzYmes for improved sensory qUality of MicroALGAE ingredients in foods

Open Date: 2021-11-01

Close Date: 2024-03-31

Grant: Close

FERMENTEDVEGALGAE-Desenvolvimento de produtos fermentados inovadores a partir de algas e vegetais

Open Date: 2021-01-01

Close Date: 2023-06-30

Grant: Close

Laboratory for Sustainable Land Use and Ecosystem Services

Open Date: 2021-01-01

Close Date: 2025-12-31

Grant: Close

Linking Landscape, Environment, Agriculture and Food

Open Date: 2019-01-01

Close Date: 2019-12-31

Grant: Close

BIOCONTROL-Improving biological control of industrial bioethanol production processes by using Saccharomyces cerevisiae's own weapons

Open Date: 2018-10-01

Close Date: 2021-09-01

Articles (18)

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2025

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2022

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2022

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2022

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2021

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2021

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2021

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2020

Collaborators (7)

Cecilio Carrera-Sánchez

Universidad de Sevilla

SPAIN

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Manuel Malfeito-Ferreira

Instituto Superior de Agronomia

PORTUGAL

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Noélia Duarte

Assistant Professor

Faculty of Pharmacy, University of Lisbon

PORTUGAL

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Anabela Raymundo

Associated Professor with habilitation

Universidade de Lisboa Instituto Superior de Agronomia

PORTUGAL

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Juliana Botelho Moreira

University of Lisbon

PORTUGAL

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Patrícia Branco

Professora Auxiliar

Universidade Lusófona

PORTUGAL

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Antonella Di Pizio

GERMANY

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Catarina Prista

Research Interests

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About

Recent Grants

Articles (18)

Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production

Effects of addition of algae biomass on the structure, bioactivity and nutritional properties of Halloumi-like cheese

Brewing Mainly from Stale Bread: A Pale Ale Case Study

Determination of cobalamin (Vitamin B<sub>12</sub>) in selected microalgae and cyanobacteria products by HPLC-DAD

Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties

Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis

Effect of overexpression of partial TDH1 and TDH2/3 gene sequences in a starter strain of industrial bioethanol fermentation on the Brettanomyces bruxellensis contaminant growth

Improving chestnut physicochemical properties through fermentation-Development of chestnut Amazake

Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties

The importance, prevalence and determination of vitamins B6 and B12 in food matrices: A review

Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria

Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

Clean Label Rocha Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae

Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide

Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso

Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products

Insights into the Selectivity Mechanisms of Grapevine NIP Aquaporins

Collaborators (7)

Cecilio Carrera-Sánchez

Manuel Malfeito-Ferreira

Noélia Duarte

Anabela Raymundo

Juliana Botelho Moreira

Patrícia Branco

Antonella Di Pizio

Make your next move.

Catarina Prista

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (18)

Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production

Effects of addition of algae biomass on the structure, bioactivity and nutritional properties of Halloumi-like cheese

Brewing Mainly from Stale Bread: A Pale Ale Case Study

Determination of cobalamin (Vitamin B<sub>12</sub>) in selected microalgae and cyanobacteria products by HPLC-DAD

Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties

Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis

Effect of overexpression of partial TDH1 and TDH2/3 gene sequences in a starter strain of industrial bioethanol fermentation on the Brettanomyces bruxellensis contaminant growth

Improving chestnut physicochemical properties through fermentation-Development of chestnut Amazake

Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties

The importance, prevalence and determination of vitamins B6 and B12 in food matrices: A review

Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria

Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

Clean Label Rocha Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae

Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide

Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso

Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products

Insights into the Selectivity Mechanisms of Grapevine NIP Aquaporins

Collaborators (7)

Cecilio Carrera-Sánchez

Manuel Malfeito-Ferreira

Noélia Duarte

Anabela Raymundo

Juliana Botelho Moreira

Patrícia Branco

Antonella Di Pizio

Make your next move.

Clean Label Rocha Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae