Paula Silva

Has grant

Assitant Professor

Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar

Portugal

Research Interests

Explore related searches

Professors in Portugal Professors in Food Science Food Science professors in Portugal

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Paula Silva is an Assistant Professor at Universidade do Porto Instituto de Ciências Biomédicas Abel Salazar in Portugal. Her research focuses on the intersection of nutrition, food safety, and health, with recent publications exploring topics such as antimicrobial resistance in broiler microbiota, sustainable food applications, and the nutritional value of olive oil. She is also concerned with adolescent food literacy and the implications of diet on health outcomes.

Recent Grants

Grant: Close

Applied Molecular Biosciences Unit

Open Date: 2015-01-01

Close Date: 2017-12-31

Grant: Close

Applied Molecular Biosciences Unit

Open Date: 2015-01-01

Close Date: 2017-12-01

Grant: Close

Ultrastructural studies for knowledge and valuation of aquatic organisms

Open Date: 2014-01-01

Close Date: 2015-06-01

Grant: Close

Peroxisomes, estrogens, and nuclear receptors: cross-talk evaluation in hepatocytes of the trout as a fish model organism - impacts on lipid metabolism

Open Date: 2011-04-01

Close Date: 2014-09-30

Grant: Close

Peroxisomes, estrogens, and nuclear receptors: cross-talk evaluation in hepatocytes of the trout as a fish model organism - impacts on lipid metabolism

Open Date: 2011-04-01

Close Date: 2014-09-01

Articles (24)

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Year:

2020

Collaborators (17)

María P. Portillo

SPAIN

Paula Silva

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (24)

Xenobiotics and Broiler Microbiota: Molecular Insights into Bacterial Antimicrobial Resistance and Food Safety Implications for Human Health

Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications

Adolescents’ Perceptions of Sustainable Diets: Myths, Realities, and School-Based Interventions

Geroprotective applications of oleuropein and hydroxytyrosol through the hallmarks of ageing

Enhancing Adolescent Food Literacy Through Mediterranean Diet Principles: From Evidence to Practice

Neuroprotective Effects of Olive Oil: A Comprehensive Review of Antioxidant Properties

A Narrative Review of Metabolomic Insights into Olive Oil’s Nutritional Value

Olive Oil Components as Novel Antioxidants in Neuroblastoma Treatment: Exploring the Therapeutic Potential of Oleuropein and Hydroxytyrosol

Nutrition and Physical Activity Education in Medical School: A Narrative Review

Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects

Comparative histological description of the intestine in platyfish (Xiphophorus maculatus) and swordtail fish (Xiphophorus helleri)

Olive Oil Industry By-Products as a Novel Source of Biophenols with a Promising Role in Alzheimer Disease Prevention

Olive oil and wine as source of multi-target agents in the prevention of Alzheimer disease

Food and Nutrition Literacy: Exploring the Divide between Research and Practice

Zebrafish Model Insights into Mediterranean Diet Liquids: Olive Oil and Wine

Nutrition and Food Literacy: Framing the Challenges to Health Communication

Visitor’s Motivational Framework and Wine Routes’ Contribution to Sustainable Agriculture and Tourism

Resveratrol and Wine: An Overview of Thirty Years in the Digital News

The Wine Industry By-Products: Applications for Food Industry and Health Benefits

Sustainable Development Directions for Wine Tourism in Douro Wine Region, Portugal

Benefits of the Mediterranean Diet–Wine Association: The Role of Ingredients

Olive oil and wine as source of multi-target agents in the prevention of Alzheimer disease

Editorial for Special Issue: Anthocyanin

Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

Collaborators (17)

María P. Portillo

Pietro COLUMBA

Paulo Martins da Costa

Maria Joana Carvalho

Giulia Accardi

Simona Bacarella

Rita Araújo

Alfredo Fernandez-Quintela

María Rodríguez-Pérez

norbert latruffe

Stefania Chironi

Emma Burgos Ramos

Marzia Ingrassia

Oscar Gomez-Torres

Vera Afreixo

Nuno Vale

Felisbela Lopes

Make your next move.