Francisco Malcata

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Professor catedrático

University of Porto

Portugal

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About

Francisco Malcata is a Professor catedrático at the Universidade do Porto, Portugal. His research primarily focuses on food science, particularly the fermentation processes of table olives and cheese, as well as the potential applications of microalgae and lactic acid bacteria. He has contributed to multiple studies examining the biochemical properties of various food products and their microbial communities.

Recent Grants

Grant: Close

Intensificação do processo de produção e valorização de microalgas

Open Date: 2018-07-26

Close Date: 2021-07-25

Grant: Close

Probióticos de azeitonas regionais: melhoramento de produção no âmbito da saúde através de estirpes únicas

Open Date: 2018-06-25

Close Date: 2021-06-24

Grant: Close

DINOSSAUR: dinoflagelados para a produção sustentada de compostos activos em fotobiorreactores optimizados

Open Date: 2016-07-01

Close Date: 2019-12-31

Grant: Close

NEW PROTECTION: efeitos de estirpes probióticas nativas e selvagens em azeitonas em calda

Open Date: 2012-02-01

Close Date: 2015-01-31

Grant: Close

BioNIO- Ingredientes bioactivos extraídos de Opuntia spp. Valorização das plantas do Alentejo

Open Date: 2010-02-01

Close Date: 2013-07-31

Articles (15)

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2023

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2022

Collaborators (10)

Alfredo Borba

Universidade dos Açores Departamento de Ciências Agrárias

PORTUGAL

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Benjamin Costas

University of Porto

PORTUGAL

University of Porto

PORTUGAL

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Luísa Valente

Full Professor

University of Porto

PORTUGAL

View details

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Francisco Malcata

Research Interests

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About

Recent Grants

Articles (15)

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

Sea urchin (Paracentrotus lividus) gut biomass as a co-product with antioxidant and antibacterial potential to supplement aquafeeds

Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa

Effects of Temperature, pH, and NaCl Concentration on Biomass and Bioactive Compound Production by Synechocystis salina

Cobrançosa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation

Assessment of autochthonous lactic acid bacteria as starter cultures for improved manufacture of Pico cheese using a cheese model

Challenges and prospects for sustainable microalga-based oil: A comprehensive review, with a focus on metabolic and genetic engineering

Diel biochemical and photosynthetic monitorization of Skeletonema costatum and Phaeodactylum tricornutum grown in outdoor pilot-scale flat panel photobioreactors

Effects of LED lighting on Nannochloropsis oceanica grown in outdoor raceway ponds

Factorial Optimization of Ultrasound-Assisted Extraction of Phycocyanin from Synechocystis salina: Towards a Biorefinery Approach

Is Genetic Engineering a Route to Enhance Microalgae-Mediated Bioremediation of Heavy Metal-Containing Effluents?

Karlodinium veneficum: Growth optimization, metabolite characterization and biotechnological potential survey

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Light Modulation for Bioactive Pigment Production in Synechocystis salina

Cobrançosa Table Olive Fermentation as per the Portuguese Traditional Method, Using Potentially Probiotic Lactiplantibacillus pentosus i106 upon Alternative Inoculation Strategies

Collaborators (10)

Alfredo Borba

Benjamin Costas

Maria Graça da Silveira

Celia Silva

Maria Dapkevicius

Peter S.C. Schulze

Angela Macedo

Henrique J D Rosa

Susana Casal

Luísa Valente

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