Paulina Mata

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Assistant professor

Faculdade de Ciências da Universidade de Lisboa

Portugal

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About

Paulina Mata is an Assistant Professor at Universidade Nova de Lisboa Faculdade de Ciências e Tecnologia in Portugal. Her research focuses on the development and characterization of innovative food products, particularly those incorporating seaweeds and structured fruits. Recent articles highlight her work on nutritional benefits of macroalgae, the impact of modified atmosphere packaging on food conservation, and the sensory characteristics of structured fruits.

Recent Grants

Grant: Close

“Algas na Gastronomia - Desenvolvimento de técnicas inovadoras de conservação e utilização”

Open Date: 2017-01-01

Close Date:

Grant: Close

Algas na Gastronomia - Desenvolvimento de técnicas inovadoras de conservação e utilização

Open Date: 2017-01-01

Close Date:

Grant: Close

O Triunfo da Baquelite - Contributos para uma História dos Plásticos em Portugal"

Open Date: 2014-01-01

Close Date:

Grant: Close

O Triunfo da Baquelite - Contributos para uma História dos Plásticos em Portugal"

Open Date: 2014-01-01

Close Date:

Grant: Close

Cientistas de Palmo e Meio

Open Date: 2006-01-01

Close Date: 2008-01-01

Articles (12)

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2025

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2024

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2023

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2022

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2022

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2021

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2021

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2020

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2020

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2020

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2020

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2020

Collaborators (7)

Bruno Souza Moreira Leite

Guest Assistant Professor

Universidade de Aveiro

PORTUGAL

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Bruno Campos

Innovation in Culinary Techniques. Total: 15h (TP). Invited Assistant Professor, Master in Gastronomy

PORTUGAL

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Manuel Malfeito-Ferreira

Instituto Superior de Agronomia

PORTUGAL

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Mario Diniz

Associate Professor

PORTUGAL

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João Paulo Noronha

Assistant Professor

Faculdade de Ciências da Universidade de Lisboa

PORTUGAL

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João Cotas

University of Coimbra

PORTUGAL

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Jelena Milinovic

University of Porto

PORTUGAL

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Paulina Mata

Research Interests

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About

Recent Grants

Articles (12)

Development of Innovative Mediterranean-Style Semi-Hard Goat’s Cheese Supplemented with Seaweeds (Palmaria palmata and Ulva sp.) and Its Characterization

Fermented Cashew Nut Cheese Alternative Supplemented with Chondrus crispus and Porphyra sp.

Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity

Proximate Composition, Physicochemical and Microbiological Characterization of Edible Seaweeds Available in the Portuguese Market

In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

Nutritional Benefits of Edible Macroalgae from the Central Portuguese Coast: Inclusion of Low-Calorie Sea Vegetables in Human Diet

Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro

Texture, microstructure and volatile profile of structured guava using agar and gellan gum

Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore

Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods

Edible Macroalgae: Beneficial Resource of Iodine

Efeito da concentração de hidocoloides nos compostos bioativos, bioacessibilidade e textura instrumental de goiaba (Psidium guajava L.) estruturada

Collaborators (7)

Bruno Souza Moreira Leite

Bruno Campos

Manuel Malfeito-Ferreira

Mario Diniz

João Paulo Noronha

João Cotas

Jelena Milinovic

Make your next move.

Paulina Mata

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (12)

Development of Innovative Mediterranean-Style Semi-Hard Goat’s Cheese Supplemented with Seaweeds (Palmaria palmata and Ulva sp.) and Its Characterization

Fermented Cashew Nut Cheese Alternative Supplemented with Chondrus crispus and Porphyra sp.

Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity

Proximate Composition, Physicochemical and Microbiological Characterization of Edible Seaweeds Available in the Portuguese Market

In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

Nutritional Benefits of Edible Macroalgae from the Central Portuguese Coast: Inclusion of Low-Calorie Sea Vegetables in Human Diet

Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro

Texture, microstructure and volatile profile of structured guava using agar and gellan gum

Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore

Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods

Edible Macroalgae: Beneficial Resource of Iodine

Efeito da concentração de hidocoloides nos compostos bioativos, bioacessibilidade e textura instrumental de goiaba (Psidium guajava L.) estruturada

Collaborators (7)

Bruno Souza Moreira Leite

Bruno Campos

Manuel Malfeito-Ferreira

Mario Diniz

João Paulo Noronha

João Cotas

Jelena Milinovic

Make your next move.

Nutritional Benefits of Edible Macroalgae from the Central Portuguese Coast: Inclusion of Low-Calorie Sea Vegetables in Human Diet