Celia Silva

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Professor Auxiliar

Universidade dos Açores

Portugal

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About

Professor Auxiliar Celia Silva is currently affiliated with Universidade dos Açores in Portugal. Her research focuses on the functional and probiotic potential of exopolysaccharides produced by various bacterial strains, as well as their applications in food technology. Recent publications include investigations into the health-promoting benefits of dextran-type exopolysaccharides and the characterization of microbial communities in dairy products.

Recent Grants

Grant: Close

Modulation of gut microbiota by fennel seed extracts: New insights on treatment of infantile colic and other gut disorders in infants

Open Date: 2022-04-01

Close Date: 2024-03-01

Grant: Close

Modulation of gut microbiota by fennel seed extracts: New insights on treatment of infantile colic and other gut disorders in infants

Open Date: 2022-04-01

Close Date: 2024-03-01

Grant: Close

Probiotics Summit (PBS-2015) Healthy Bacteria for Healthier Life

Open Date: 2015-01-01

Close Date: 2015-01-01

Grant: Close

Understanding lactic acid bacteria (LAB) potential: Nutritional benefits and safety advantages in cheeses

Open Date: 2010-04-01

Close Date: 2013-12-01

Grant: Close

Understanding lactic acid bacteria (LAB) potential: Nutritional benefits and safety advantages in cheeses

Open Date: 2010-04-01

Close Date: 2013-12-01

Articles (23)

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2022

Collaborators (5)

Francisco Malcata

Professor catedrático

University of Porto

PORTUGAL

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José António Teixeira

University of Minho

PORTUGAL

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Dmitry Evtuguin

Professor

Universidade de Aveiro

PORTUGAL

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Sofia Silva

University of the Azores

PORTUGAL

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Henrique J D Rosa

Professor Associado

Universidade dos Açores

PORTUGAL

View details

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Celia Silva

Research Interests

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About

Recent Grants

Articles (23)

Exopolysaccharide (EPS)-Producing Streptococcus thermophilus: Functional and Probiotic Potential

Prebiotic and Health-Promoting Benefits of Dextran-Type Exopolysaccharide Produced by Leuconostoc mesenteroides SJC113

High gamma-aminobutyric acid (GABA) producing Enterococcus malodoratus isolated from protected denomination of origin (PDO) cheese

Exopolysaccharide (EPS) Produced by Leuconostoc mesenteroides SJC113: Characterization of Functional and Technological Properties and Application in Fat-Free Cheese

Comparative study of the bacterial community of organic and conventional cow's milk

Comparative study of the bacterial community of organic and conventional cow's milk

Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties

Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties

Dried algae as potential functional ingredient in fresh cheese

Dried algae as potential functional ingredient in fresh cheese

Exopolysaccharide (EPS) Produced by <i>Leuconostoc mesenteroides</i> SJC113: Characterization of Functional and Technological Properties and Application in Fat-Free Cheese

Probiotic, technological, and health-related characteristics of lactobacilli isolated from breast milk

Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120

Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey-Gelatin Film Incorporated with Levilactobacillus brevis SJC120

Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)

Distinct Bacterial Communities in Sao Jorge Cheese with Protected Designation of Origin (PDO)

Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese

Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese

Editorial: Microbial communities and microbiomes in dairy products

Evaluation of gamma-aminobutyric acid content in Portuguese cheeses with protected designation of origin status

Recent advances in the use of edible films and coatings with probiotic and bacteriocin-producing lactic acid bacteria

Recent advances in the use of edible films and coatings with probiotic and bacteriocin-producing lactic acid bacteria

The effect of corn supplementation on α-tocopherol concentration and oxidative stability in three muscles of grass-fed Holstein bulls

Collaborators (5)

Francisco Malcata

José António Teixeira

Dmitry Evtuguin

Sofia Silva

Henrique J D Rosa

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