Paula Rodrigues

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Assistant Professor

Instituto Politécnico de Leiria

Portugal

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About

Paula Rodrigues is an Assistant Professor at Instituto Politecnico de Braganca, Portugal. Her research primarily focuses on food safety, mycotoxin contamination, and sustainable biopolymer production, as evidenced by her recent publications on aflatoxin contamination in staple crops and bacterial cellulose biosynthesis. Additionally, she explores the development of functional beverages and gluten-free food products, contributing to the valorization of natural resources.

Recent Grants

Grant: Close

MYCOTOX-PALOP - Multi-actor partnership for the risk assessment of MYCOTOXins along the food chain in African Portuguese-speaking countries (PALOP)

Open Date: 2022-01-17

Close Date: 2025-01-16

Grant: Close

GnomoCastRot: Chestnut brown rot disease and the causal agent Gnomoniopsis castanea: post-harvest control strategies

Open Date: 2021-10-01

Close Date: 2022-09-30

Grant: Close

BEONAT - Innovative value chains from tree & shrub species grown in marginal lands as a source of biomass for bio-based industries

Open Date: 2020-07-01

Close Date: 2025-06-01

Grant: Close

ValorCast - Valorização da castanha e otimização da sua comercialização

Open Date: 2018-07-01

Close Date: 2021-12-01

Grant: Close

ValNuts - Valorização dos frutos secos de casca rija (FSCR)

Open Date: 2017-11-01

Close Date: 2021-06-01

Articles (20)

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2022

Collaborators (10)

Luisa Maria Barreira

Instituto Politécnico de Leiria

PORTUGAL

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Ana Sampaio

Assistant Professor

Universidade de Trás-os-Montes e Alto Douro

PORTUGAL

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António Peres

Professor Adjunto

Instituto Politécnico de Leiria

PORTUGAL

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María Micaela Álvarez

Assistant Professor

Universidad Complutense de Madrid

SPAIN

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Armando Venâncio

Professor Associado

University of Minho

PORTUGAL

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Miguel A. Prieto

Universidade de Vigo

SPAIN

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Maria Isabel Ribeiro

Institution: Higher School of Technology and Management - Polytechnic Institute of Bragança Address: Campus de Santa Ap

PORTUGAL

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Elsa Ramalhosa

PORTUGAL

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María Jesús Andrade

SPAIN

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Josué Delgado

Universidad de Extremadura

SPAIN

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Paula Rodrigues

Research Interests

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About

Recent Grants

Articles (20)

Evaluation of corn drying and storage techniques to mitigate damage and total aflatoxin contamination in Mozambique

Assessment of farmer’s knowledge and attitudes toward fungi and mycotoxin contamination in staple crops in southern Mozambique

Bacterial cellulose biosynthesis in the presence of raw moist olive pomace: A green sustainable approach that enhances biopolymer production and properties

Valorization of natural resources - development of a functional plant-based beverage

Microbiome and Microbiota Within Wineries: A Review

Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscus

Aflatoxin Contamination of Various Staple Foods from Angola and Mozambique

Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach

Development and characterisation of gluten-free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach

Effect of different storage conditions on the stability and safety of almonds

Mycotoxins and Other Secondary Metabolites Are Produced by Gnomoniopsis smithogilvyi When Confronted with Biological and Chemical Control Agents

Chestnut Brown Rot and Gnomoniopsis smithogilvyi: Characterization of the Causal Agent in Portugal

Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium

Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles

Unravelling the effect of control agents on Gnomoniopsis smithogilvyi on a chestnut-based medium by proteomics

Impact of Cultivar, Processing and Storage on the Mycobiota of European Chestnut Fruits

Effect of relative humidity on the quality and safety of peeled almond kernels (Prunus dulcis Mill.) during simulated maritime transport/storage

Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium

Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese

Improving the physicochemical properties of a traditional portuguese cake económicos with chestnut flour

Collaborators (10)

Luisa Maria Barreira

Ana Sampaio

António Peres

María Micaela Álvarez

Armando Venâncio

Miguel A. Prieto

Maria Isabel Ribeiro

Elsa Ramalhosa

María Jesús Andrade

Josué Delgado

Make your next move.

Paula Rodrigues

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (20)

Evaluation of corn drying and storage techniques to mitigate damage and total aflatoxin contamination in Mozambique

Assessment of farmer’s knowledge and attitudes toward fungi and mycotoxin contamination in staple crops in southern Mozambique

Bacterial cellulose biosynthesis in the presence of raw moist olive pomace: A green sustainable approach that enhances biopolymer production and properties

Valorization of natural resources - development of a functional plant-based beverage

Microbiome and Microbiota Within Wineries: A Review

Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscus

Aflatoxin Contamination of Various Staple Foods from Angola and Mozambique

Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach

Development and characterisation of gluten-free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach

Effect of different storage conditions on the stability and safety of almonds

Mycotoxins and Other Secondary Metabolites Are Produced by Gnomoniopsis smithogilvyi When Confronted with Biological and Chemical Control Agents

Chestnut Brown Rot and Gnomoniopsis smithogilvyi: Characterization of the Causal Agent in Portugal

Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium

Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles

Unravelling the effect of control agents on Gnomoniopsis smithogilvyi on a chestnut-based medium by proteomics

Impact of Cultivar, Processing and Storage on the Mycobiota of European Chestnut Fruits

Effect of relative humidity on the quality and safety of peeled almond kernels (Prunus dulcis Mill.) during simulated maritime transport/storage

Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium

Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese

Improving the physicochemical properties of a traditional portuguese cake  económicos with chestnut flour

Collaborators (10)

Luisa Maria Barreira

Ana Sampaio

António Peres

María Micaela Álvarez

Armando Venâncio

Miguel A. Prieto

Maria Isabel Ribeiro

Elsa Ramalhosa

María Jesús Andrade

Josué Delgado

Make your next move.

Improving the physicochemical properties of a traditional portuguese cake económicos with chestnut flour