Isabel Ferreira

Associate Professor

University of Porto

Portugal

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About

Isabel Ferreira is an Associate Professor at the University of Porto, Portugal. Her research focuses on various aspects of food science and technology, including the characterization of nutraceutical profiles, dietary models, and the bioactive properties of peptides. Recent publications explore topics such as the impact of dietary fibers on mycotoxin bioaccessibility and the sensory profiles of kombuchas. She employs innovative techniques, including digital image processing and machine learning, in her scholarly work.

Articles (18)

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2025

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2023

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2022

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2022

Collaborators (17)

Edgar Pinto

Assistant Professor

Instituto Politécnico de Lisboa Escola Superior de Tecnologia da Saúde de Lisboa

PORTUGAL

Isabel Ferreira

Research Interests

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About

Articles (18)

Nutraceutical Profile Characterization in Apricot (<i>Prunus armeniaca</i> L.) Fruits

In vitro bioaccessibility and intestinal transport of retinoic acid in ethyl cellulose-based microparticles and impact of meal co-ingestion

Digital image processing combined with machine learning: A new strategy for brown sugar classification

Exposure Scenarios for Estimating Contaminant Levels in Healthy Sustainable Dietary Models: Omnivorous vs. Vegetarian

Uncovering the Potential Somatic Angiotensin-Converting Enzyme (sACE) Inhibitory Capacity of Peptides from <i>Acheta domesticus</i>: Insights from In Vitro Gastrointestinal Digestion

Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

Exploiting <i>Locusta migratoria</i> as a source of bioactive peptides with anti-fibrosis properties using an <i>in silico</i> approach

Pd(II) and Pt(II) Trinuclear Chelates with Spermidine: Selective Anticancer Activity towards TNBC-Sensitive and -Resistant to Cisplatin

Investigating the Impact of Dietary Fibers on Mycotoxin Bioaccessibility during In Vitro Biscuit Digestion and Metabolites Identification

Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas

Edible Insects as a Novel Source of Bioactive Peptides: A Systematic Review

Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages

Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts

Mycotoxins’ Prevalence in Food Industry By-Products: A Systematic Review

Delphinidin-3-rutinoside from Blackcurrant Berries (<i>Ribes</i><i> nigrum</i>): In Vitro Antiproliferative Activity and Interactions with Other Phenolic Compounds

The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality

Protein Hydrolysates from Brewing By-Products as Natural Alternatives to ACE-Inhibitory Drugs for Hypertension Management

Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract

Collaborators (17)

Edgar Pinto

Raquel Ramos

Małgorzata STAROWICZ

Maria Paula Marques

Carmen Diniz

Sara C. Cunha

Nuno Mateus

Urszula KRUPA-KOZAK

Maria Dolores del Castillo

Łukasz Łopusiewicz

Isabel Mafra

Cláudia P. Passos

Berta N. Estevinho

José O. Fernandes

Amaia Iriondo De Hond

Martin Vojtek

Olga Viegas

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