Curriculum vitae
Isabel Maria Pinto Leite Viegas Oliveira Ferreira
1. Dados biográficos
Data de nascimento 6 Dezembro de 1966
Local de Nascimento: Portugal
Endereço: R Jorge Viterbo Ferreira 228; 4050-313 Porto, Portugal
Tel: +351220428642; Fax: +351226093390
Email:isabel.ferreira@ff.up.pt
2. Formação académica
- Doutoramento em Farmácia, especialidade Química Farmacêutica; Faculdade
Farmácia UP; 5 de Julho de 1994
- Licenciatura em Ciências Farmacêuticas, Ramo A, Farmácia de Oficina e Hospitalar;
Faculdade Farmácia UP; Maio de 1990
3. Situação profissional
Professor Associado c/ Agregação na Faculdade Farmácia da Universidade do Porto.
4. Produção científica
Nome usados nas publicações: I.M.P.L.V.O. Ferreira
Produtividade científica: 109 artigos em revistas indexadas, 8 capítulos de livros, 65
apresentações orais em reuniões cienteíficas, 165 apresentações em Poster.
- Publicações em revistas indexadas com factor de impacto (PI)
PI111 - I. Rocha, E. Pinto, I.M.P.L.V.O. Ferreira, M.V. da Silva, R.S. Oliveira. Influence
of mixtures of acenaphthylene and benzo[a]anthracene on their degradation by
Pleurotus ostreatus in sandy soil. Journal of Soils and Sediments DOI 10.1007/s11368013-0804-1.
PI 110 - T. Pérez-Palacios, C. Petisca, S. Casal, I.M.P.L.V.O. Ferreira. Changes in
chemical composition of frozen coated fish products during deep-frying. J Food
Science and Nutrition DOI 10.1007/s11368-013-0804-1.
PI 109 – E. Pinto, F. Fidalgo, J. Teixeira, A.A. Aguiar,I.P.L.V.O. Ferreira (2014)
Influence of the temporal and spatial variation of nitrate reductase,glutamine
synthetase and soil composition in the N species content inlettuce (Lactuca sativa)
Plant Science 219– 220, 35– 41.
PI108 - E. Pinto, A.A. Almeida, A.A.R.M. Aguiar, I.M.P.L.V.O. Ferreira*. (2014)
Changes in macrominerals, trace elements and pigments content during lettuce
(Lactuca sativa l.) growth: influence of soil Composition. Food Chemistry 152, 603–
611.
PI107 - E. Vieira, M.A.M. Rocha, E. Coelho, O. Pinho, J.A. Saraiva, I.M.P.L.V.O.
Ferreira, M.A. Coimbra. (2014) Valuation of brewer's spent grain using a fully
recyclable integrated process for extraction of proteins and arabinoxylans. Industrial
Crops and Products 52, 136–143
PI106 - C. Petisca, A.R. Henriques, T. Pérez-Palacios, O. Pinho, I.M.P.L.V.O.
Ferreira*. (2014) Assessment of Hydroxymethylfurfural and Furfural in comercial
bakery products. Journal of Composition and Analysis 33, 20–25.
PI105 - S. Susana, P. Pereira, V.Malikov, I. Ferreira, M.D. Madeira. (2014) The Role of
Plasma Membrane Estrogen Receptors in Mediating the Estrogen Induction of
1
Progesterone Receptors in Hypothalamic Ventromedial Neurons. J Comp. Neurol. 522,
2, 298–307, doi: 10.1002/cne.23396.
PI104 -C. Petisca, T. Pérez-Palacios, O. Pinho, I.M.P.L.V.O. Ferreira*, (2014)
Optimization and Application of a HS-SPME-GC-MS Methodology for Quantification of
Furanic Compounds in Espresso Coffee. Food Anal. Methods 7, 81–88 DOI
10.1007/s12161-013-9601-0
PI103 - T. Pérez-Palacios, A. Melo, S. Cunha, I. M. P. L. V. O. Ferreira. (2014)
Determination of Free Amino Acids in Coated Foods by GC–MS: Optimization of the
Extraction Procedure by Using Statistical Design. Food Anal. Methods 7, 172–180 DOI
10.1007/s12161-013-9615-7
PI102 - C. Pereira, I.M.P.L.V.O. Ferreira, L.C. Branco, I.C.A. Sandua, T. Busani (2013)
Atomic Force Microscopy as a valuable tool in an innovative multi-scale and multitechnique non-invasive approach to surface cleaning monitoring. Procedia Chemistry
8. 258-268.
PI101 -T. Pérez-Palacios, S. Casal, C. Petisca, I.M.P.L.V.O. Ferreira. (2013) Nutritional
and sensory characteristics of bread-coated hake fillets as affected by cooking
conditions. Journal of Food Quality 36, 375–384.
PI100 - C. Petisca, A.R. Henriques, T. Pérez-Palacios, O. Pinho, I.M.P.L.V.O.
Ferreira*.(2013) Study of hydroxymethylfurfural and furfural formation in cakes during
baking in different ovens using a validated multiple stage extraction based analytical
method. Food Chemistry 141, 3349–3356.
PI99 - Amaro, L.F., Soares, M.T., Pinho, C., Almeida, I. F., Pinho, O., Ferreira
I.M.P.L.V.O. (2013) Processing and Storage Effects on Anthocyanin Composition and
Antioxidant Activity of Jams Produced with Camarosa Strawberry. International Journal
of Food Science & Technology 48, 10, 2071–2077.
PI98 - Vieira, E., Brandão, T., Ferreira I.M.P.L.V.O.(2013) Evaluation of Brewer´s spent
yeast to produce flavor enhancer nucleotides: Influence of serial repitching. J. Agric.
Food Chem., 61 (37), 8724–8729
PI97 - C. Mansilha, P. Silva, S. Rocha, P. Gameiro, V. Domingues, C. Pinho,
IM.P.L.V.O. Ferreira (2013) Bisphenol A migration from plastic materials: direct insight
of ecotoxicity in Daphnia magna. Environ Sci Pollut Res. 20, 9, 6007-6018.
PI96 - T. Pérez-Palacios C. Petisca, R. Henriques, I.M.P.L.V.O. Ferreira (2013).
Impact of cooking and handling conditions on furanic compounds in breaded fish
products.
Food
and
Chemical
Toxicology
55,
222–228
http://dx.doi.org/10.1016/j.fct.2012.12.058,
PI95 - C. Petisca, T. Pérez-Palacios, A. Farah, O. Pinho, I.MPLVO Ferreira* ( 2013).
Furans and other volatile compounds in ground roasted and expresso coffee using
headspace solid-phase microextraction: effect of roasting speed. Food and Bioproducts
Processing 1, 233–241 http://dx.doi.org/10.1016/j.fbp.2012.10.003.
PI94 – A. Melo, C. Mansilha, O. Pinho, I.M.P.L.V.O. Ferreira*. (2013) Analysis of
pesticides in tomato combining QuEChERS and dispersive liquid-liquid microextraction
followed by high-performance liquid chromatography, Food Anal Methods 6, 559–568
DOI 10.1007/s12161-012-9469-4.
PI93 - T. Pérez-Palacios, C. Petisca, A. Melo, I.M.P.L.V.O. Ferreira. (2013).
Quantification of 5-hydroxymethylfurfural in coated deep fried products: optimization of
the extraction procedure by using statistical design. Food Analytical Methods 6, 10–16.
DOI 10.1007/s12161-012-9404-8.
PI92 – E. Vieira, C. Moura, T. Almeida, S. Meireles, T. Brandão, O. Pinho, I.M.P.L.V.O.
Ferreira* (2012). Influence of serial repitching on beer polypeptide profiles. J. Am. Soc.
Brew. Chem. (4), 275-279. DOI:org/10.1094/ASBCJ-2012-0918-0
PI91 - C. Mansilha, S. Rocha, P. Gameiro, C. Pinho, Isabel M.P.L.V.O. Ferreira, P.
Silva, V. Domingues. (2012) Interlaboratory validation of an environmental monitoring
method for trace analysis of endocrine disrupting compounds. Anal. Methods, 4, 3724–
3732. DOI: 10.1039/c2ay25450f
2
PI90 - O. Viegas, P. Novo, E. Pinto, O. Pinho, I.M.P.L.V.O. Ferreira*. (2012) Effect of
charcoal types and grilling conditions on formation of heterocyclic aromatic amines
(HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods. Food and
Chemical Toxicology 50 2128–2134
PI 89 - O. Viegas, L.F.Amaro, I.M.P.L.V.O. Ferreira,Olívia Pinho (2012) Inhibitory
Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic
Amines in Pan-Fried Beef. J Agric Food Chem. 60, 6235−6240PI88 - A. Melo, S.C. Cunha, C. Mansilha, A. Aguiar, O. Pinho, I.M.P.L.V.O. Ferreira*.
(2012) Monitoring pesticide residues in greenhouse tomato by combining acetonitrilebased extraction with dispersive liquid-liquid microextraction followed by gaschromatography-mass spectrometry. Food Chem. 135, 1071–1077.
PI87 - T. Pérez-Palacios, A. Melo, C. Petisca, I.M.P.L.V.O. Ferreira. (2012)
Quantification of furanic compounds in coated deep fried products simulating normal
preparation and consumption: optimisation of HS-SPME analytical conditions by
Response Surface Methodology. Food Chemistry 135, 1337–1343.
PI86 – T. Pérez-Palacios, J. Ruiz, I.M.P.L.V.O. Ferreira, C. Petisca, T. Antequera.
(2012) Effect of solvent to sample ratio on total lipid extracted and fatty acid
composition in meat products within different fat content. Meat Sci. 91, 369–373.
PI85 – O. Viegas, B. Žegura, M. Pezdric, M. Novak, I.M.P.L.V.O. Ferreira, Olívia
Pinho, Metka Filipič. (2012) Protective effects of xanthohumol against the genotoxicity
of heterocyclic aromatic amines MeIQx and PhIP in bacteria and in human hepatoma
(HepG2) cells. Food. Chem. Toxicol. 50, 949–955.
PI84 – C. Pinho, Z.E. Martins, C. Petisca, A.M. Figurska, O. Pinho, I.M.P.L.V.O.
Ferreira*. (2012) Size exclusion and reversed-phase high-performance liquid
chromatography/UV for routine control of thermal processing of cows’ and donkey milk
major proteins. J Dairy Res. 79, 224–231.
PI83 - O. Viegas, P. Novo, O. Pinho, I.M.P.L.V.O. Ferreira* (2012) A comparison of
the extraction procedures and quantification methods for the chromatographic
determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fish.
Talanta 88, 677– 683.
PI82 – A. Melo, E, Pinto, A. Aguiar, C. Mansilha, O. Pinho, I.M.P.L.V.O. Ferreira*.
(2012) Impact of intensive horticulture practices on groundwater content of nitrates,
sodium, potassium, and pesticides. Environ. Monit. Assess. 184:4539–4551.
PI81 – C. Pinho, A.I. Couto, P. Valentão, P. Andrade, I.M.P.L.V.O. Ferreira*. (2012)
Assessing the anthocyanic composition of Port wines and musts and their free radical
scavenging capacity. Food Chemistry 131, 885–892.
PI80 – A. Melo, A. Aguiar, C. Mansilha, O. Pinho, I.M.P.L.V.O. Ferreira*. (2012)
Optimisation of a solid-phase microextraction/HPLC/Diode Array method for multiple
pesticide screening in lettuce. Food Chem. 130 (4), 1090-1097.
PI79 - L.M. Mota, A. Aguiar, I.M.P.L.V.O. Ferreira, P. Guedes de Pinho. (2012).
Volatile Profiling of Kiwifruits (Actinidia deliciosa ‘Hayward’) Evaluated by HS-SP and
GC-IT/MS: Influence of Ripening, Training System and Storage. Food Bioprocess
Technol. 5, 8, 3115‐3128. DOI 10.1007/s11947-011-0602-y.
PI78 - C. Mansilha, A. Melo, I.M.P.L.V.O. Ferreira, O. Pinho, V. Domingues, C. Pinho,
P. Gameiro (2011). Groundwater from Infiltration Galleries Used for Small Public Water
Supply Systems: Contamination with Pesticides and Endocrine Disruptors. B. Environ
Contam Toxicol, 87, 3, 312-318.
PI77 - E. Vieira, M.E. Soares, I.M.P.L.V.O. Ferreira, O. Pinho (2012) Validation of a
Fast Sample Preparation Procedure for Quantification of Sodium in Bread by Flame
Photometry. Food Anal. Methods, 5, 430–434.
PI76 - D. Mateus, I.M.P.L.V.O. Ferreira, O. Pinho (2011) Headspace SPME-GC/MS
evaluation of ethanol retention in cooked meals containing alcoholic drinks. Food
Chemistry 126 (3), 1387-1392.
3
PI75 - C. Pinho, A. Melo, C. Mansilha, I.M.P.L.V.O. Ferreira* (2011) Optimization of
conditions for anthocyanin hydrolysis from red wine using response surface
methodology (RSM). J. Agric. Food Chem. 59 (1), 50-55.
PI74 - C. Mansilha, A.Melo, H. Rebelo, I.M.P.L.V.O.Ferreira, O. Pinho, V. Domingues,
C. Pinho, P. Gameiro (2010) Quantification of endocrine disruptors and pesticides in
water by gas chromatography-tandem mass spectrometry. Method validation using
weighted linear regression schemes. J. Chromatogr. A, 1217 (43), 6681-6691.
PI73 - C. Oliveira, L.F. Amaro, O. Pinho, I.M.P.L.V.O. Ferreira* (2010) Cooked
Blueberries: Anthocyanin and Anthocyanidin Degradation and Their RadicalScavenging Activity. J Agric Food Chem, 58, 9006–9012.
PI72 - I. Quelhas, C. Petisca, O. Viegas, A. Melo, O. Pinho, I.M.P.L.V.O. Ferreira*
(2010). Effect of green tea marinades on the formation of heterocyclic aromatic amines
and sensory quality of pan-fried beef. Food Chem, 122, 98–104.
PI71 - E. Pinto, C. Petisca, L.F. Amaro, O. Pinho, I.M.P.L.V.O. Ferreira* (2010).
Influence of different extraction conditions and sample pre-treatments on quantification
of nitrate and nitrite in spinach and lettuce. J Liq Chrom. & Rel Technol, 33, 1-12.
PI70 - I.M.P.L.V.O. Ferreira*, Olívia Pinho, Daniela Monteiro, Sofia Faria, Susana
Cruz, Alice Perreira, Ana Cecília Roque, Pedro Tavares (2010) Effect of kefir grains on
proteolysis of major milk proteins. J Dairy Sci, 93, 27-32.
PI69 - I.M.P.L.V.O. Ferreira*, O. Pinho, E. Vieira, J.G. Tavarela (2010). Brewer’s
Saccharomyces yeast biomass: characteristics and potential applications. Trends Food
Sci & Techn, 21, 77-84.
PI68 - G. Abernethy, D. Otteri, K. Arnold, J. Austad, S. Christiansen, I. Ferreira, F.
Irvine, C. Marsh, L.R. Massom, D. Otter, K. Pearce, J. Stevens, J. Szpylka, P. Vyas, D.
Woollard, C. Wu. (2010) Determination of Immunoglobulin G in Bovine Colostrum and
Milk Powders, and in Dietary Supplements of Bovine Origin by Protein G Affinity Liquid
Chromatography: Collaborative Study. J. AOAC Int. 93, 2, 622-627.
PI67 - F. Queiroz, C. Oliveira, O. Pinho, I.M.P.L.V.O. Ferreira* (2009). Degradation of
Anthocyanins and Anthocyanidins in Blueberry. Jams/Stuffed Fish. J. Agric. Food
Chem., 57, 10712–10717.
PI66 - B. Ramos, O. Pinho, I.M.P.L.V.O. Ferreira*. (2009). Changes of yolk biogenic
amine concentrations during storage of shell hen eggs. Food Chem 116 340–344.
PI65 - B. Ramos, O. Pinho, I.M.P.L.V.O. Ferreira*. (2009) Volatile profile and sensory
characteristics of creams used as fillers of bakery products: home made egg creams vs
industrial creams. Ital. J. Food Sci. 3(21) –255-268.
PI64 - M. Costa, O. Viegas, A. Melo, C. Petisca, O. Pinho, I.M.P.L.V.O. Ferreira*
(2009) Heterocyclic Aromatic Amines Formation in Barbecued Sardines (Sardina
pilchardus) and Atlantic salmon (Salmo salar). J Agric Food Chem 57 (8), 3173-3179.
PI63 -. I.M.P.L.V.O. Ferreira*, O. Pinho, P. Sampaio (2009) Volatile fraction of DOP
Castelo Branco” cheese: Influence of breed. Food Chem 112, 1053–1059.
PI62 - A. Melo, O. Viegas, C. Petisca, O. Pinho, I.M.P.L.V.O. Ferreira* (2008) Effect of
beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried
beef. J. Agric. Food Chem. 56 (22), 10625-10632.
PI61 - I.M. Ferreira*, S. Silva (2008) Quantification of residual nitrite and nitrate in ham
by reverse-phase high performance liquid chromatography/diode array detector.
Talanta 74, 1598-1602.
PI60 - A. Melo, O. Viegas, R. Eça, C. Petisca, O. Pinho, I.M.P.L.V.O. Ferreira* (2008)
Extraction, detection and quantification of heterocyclic aromatic amines in Portuguese
meat dishes by HPLC/diode array. J. Liq Chrom & Rel Technolog 31, 772-787.
PI59 - F. Silva, L.C. Nogueira, C. Gonçalves, A.A. Ferreira, I.M.P.L.V.O. Ferreira*, N.
Teixeira (2008) Electrophoretic and HPLC Methods for Comparative Study of the
Protein Fractions of Malts, Worts and Beers Produced From Scarlett and Prestige
Barley (Hordeum vulgare L.) Varieties. Food Chem. 106, 820-829.
4
PI58 - A.I.E. Pintado, O. Pinho, I.M.P.L.V.O. Ferreira, M.M.E. Pintado, A.M.P. Gomes,
F.X. Malcata (2008) Microbiological, biochemical and biogenic amine profiles of
Terrincho cheese manufactured in several dairy farms. Int. Dairy J. 18 (6), 631-640.
PI57 - I. Mafra, I.M.P.L.V.O. Ferreira, M. B. P. P. Oliveira (2008) Food authentication
by PCR-based methods. Eur Food Res. Technol. 227(3), 649-665.
PI56 - I. Mafra, Á. Roxo, I.M.P.L.V.O. Ferreira, M. P.P. Oliveira (2007) A duplex
polymerase chain reaction for the quantitative detection of cows’ milk in goats’ milk
cheese. Int. Dairy J. 17, 1132–1138.
PI55 - I.M.P.L.V.O. Ferreira* (2007) Chromatographic separation of major human milk
proteins. J Liq Chrom & Rel Technol 30 (4) 499-507.
PI54 - L.H.M.L.M. Santos, I.M.P.L.V.O. Ferreira* (2007) Quantification of alpha;lactalbumin in human milk: Method validation and application. Anal. Biochem. 362 (2),
293-295
PI53 - I.M.P.L.V.O. Ferreira*, O. Pinho, R Eça, P. Tavares, A. Pereira, A.C. Roque
(2007) Development and validation of an HPLC/UV method for quantification of
bioactive peptides in fermented milk. J Liq Chrom & Rel Technol 30, 2139-2147.
PI52 - I.M.P.L.V.O. Ferreira*, O. Pinho, M.V. Mota, P. Tavares, A. Pereira, M.P.
Gonçalves, D. Torres, C. Rocha, J.A. Teixeira. (2007) Preparation of ingredients
containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates.
Int. Dairy J. 17 (5), 481-487.
PI51 - I.M.P.L.V.O. Ferreira*, O. Pinho (2006) Biogenic Amines in Portuguese
Traditional Foods and Wines: a review. J. Food Protection 69 (9), 2293-2303.
PI50 - O. Pinho, I.M.P.L.V.O. Ferreira, L.H.M.L.M. Santos (2006) Method Optimization
by Solid-Phase Microextraction in Combination with GC/MS for Analysis of Beer
Volatile Fraction. J Chrom A 1121, 145-153.
PI49 - F. Silva, I.M.P.L.V.O. Ferreira*, N. Teixeira. (2006) Polypeptides and proteins
that influence beer foam quality and analytical methods used in their study. Quim Nova
29 (6) 1326-1331.
PI48 - I.M.P.L.V.O. Ferreira*, C. Veiros, O. Pinho, A.C.A. Veloso, A.M. Peres, A.
Mendonça. (2006) Casein breakdown in Terrincho ovine cheese: Comparison with
bovine cheese and with bovine/ovine cheeses. J. Dairy Sci. 89, 2397-2407.
PI47 - M.V. Mota, I.M.P.L.V.O. Ferreira*, M.B.P.P. Oliveira, C. Rocha, J.A. Teixeira, D.
Torres, M.P. Gonçalves. (2006) Trypsin hydrolysis of whey protein concentrates:
characterisation using multivariate data analysis. Food Chem 53, 4976-4981.
PI46 - I.M.P.L.V.O. Ferreira*, K. Jorge, L.C Nogueira, F.Silva, L.C. Trugo (2005).
Effects of the combination of hydrophobic polypeptides, iso-alpha acids, and maltooligosaccharides on beer foam stability. J. Agric. Food Chem. 53, 4976-4981.
PI45 - L.C. Nogueira, F. Silva, I.M.P.L.V.O. Ferreira*, L.C. Trugo. (2005) Separation
and quantification of beer carbohydrates by high – performance liquid chromatography
with evaporative light scattering detection. J. Chrom. A 1065 (2) 207-210.
PI44 - Isabel Mafra, I.M.P.L.V.O. Ferreira, Miguel A. Faria, Beatriz P. P. Oliveira.
(2004) A novel approach to the quantification of bovine milk in ovine cheeses using a
duplex polymerase chain reaction method. J. Agric. Food Chem. 52, 4943-4947.
PI43 - M.V. Mota, I.M.P.L.V.O. Ferreira*, M.B.P.P. Oliveira, C. Rocha, J.A. Teixeira, D.
Torres, M.P. Gonçalves (2004) Enzymatic hydrolysis of whey protein concentrates:
peptide HPLC profiles. J. Liq. Chrom. & Rel. Technol. 27 (16), 2621-2635.
PI42 - O. Pinho, A.I.E. Pintado, A.M.P. Gomes, M.M.E. Pintado, F.X. Malcata,
I.M.P.L.V.O.
Ferreira*
(2004)
Interrelationships
among
microbiological,
physicochemical, and biochemical properties of Terrincho cheese, with emphasis on
biogenic amines. J. Food Prot. 67(12), 2779-2785.
PI41 - A.C.A. Veloso, N. Teixeira, A.M. Peres, A. Mendonça, I.M.P.L.V.O. Ferreira*
(2004) Evaluation of cheese authenticity and proteolysis by HPLC and urea-PAGE
analysis. Food Chem 87(2), 289-295.
5
PI40 - I.M.P.L.V.O. Ferreira, E. Mendes, M.B.P.P. Oliveira. (2004) Quantification of
aflatoxins (B1, B2, G1, and G2) in pepper by HPLC/Fluorescence. J Liq Chrom & Rel.
Technol 27(2), 15-324.
PI39 - O. Pinho, E. Mendes, M.M. Alves, I.M.P.L.V.O. Ferreira*. (2004) Chemical,
physical and sensorial characteristics of “Terrincho” ewe cheese: changes during
ripening and intravarietal comparison. J. Dairy Sci. 87, 249-257.
PI38 - O. Pinho, I.M.P.L.V.O. Ferreira*, M.A. Ferreira. (2004) Discriminate Analysis of
the volatile fraction from “Terrincho” ewe cheese: Correlation with flavour
characteristics. Int. Dairy J. 14, 455-464.
PI37 - I.M.P.L.V.O. Ferreira*, N. Pestana, M.R. Alves, F.J.M. Mota, C. Reu, S. Cunha
and M.B.P.P. Oliveira. (2004) Quince jam quality: Microbiological, physicochemical and
sensory evaluation. Food Control 15 291-295.
PI36 - I.M.P.L.V.O. Ferreira*, H. Caçote. (2003) Detection and quantification of
bovine, ovine and caprine milk percentages in Protected Denomination of Origin
Cheeses by reversed-phase high-performance liquid chromatography of betalactoglobulins. J. Chromatog. A 1015, 111–118.
PI35 - O. Pinho, C. Peres, I.M.P.L.V.O. Ferreira* (2003) Solid-phase microextraction
of volatile compounds in "Terrincho" ewe cheese: Comparison of different fibers. J.
Chromatog. A 1011, 1-9.
PI34 - F.J.M. Mota, I.M.P.L.V.O. Ferreira*, S.C. Cunha, M.B.P.P. Oliveira (2003)
Optimization of extraction procedures for analysis of benzoic and sorbic acids in
foodstuffs. Food Chem. 82, 469-473.
PI33 - O. Pinho, I.M.P.L.V.O. Ferreira*, M.A. Ferreira (2003) Quantification of shortchain free fatty acids in “Terrincho” ewe cheese: Intravarietal Comparison. J Dairy Sci.
86(1), 3102-3109.
PI32 - I.M.P.L.V.O. Ferreira* (2003) Quantification of non-protein nitrogen components
of infant formulae and follow-up milks: comparison with cows’ and human milk. British
J. Nut 90, 127-133.
PI31 - I.M.P.L.V.O. Ferreira*, M.B.P.P. Oliveira (2003) Determination of
caseinomacropeptide by an RP-HPLC method and monitoring of the addition of rennet
whey to powdered milk. J Liq Chrom & Rel. Technol 26, 1, 99-107.
PI30 - M.V. da Silva, O. Pinho, I. Ferreira, L. Plestilová, P.A Gibbs (2002) Production
of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed coldsmoked fish. Food Control 13 (6-7), 457-461.
PI29 - A.C. Veloso, N. Teixeira, I.M.P.L.V.O. Ferreira* (2002) Separation and
quantification of the major casein fractions by reversed-phase high-performance liquid
chromatography and urea-polyacrylamide gel electrophoresis. Detection of milk
adulterations. J. Chromatog. A 967, 209-218.
PI28 - O. Pinho, I.M.P.L.V.O. Ferreira*, M. A. Ferreira (2002) Solid-Phase
Microextraction in Combination with GC/MS for Quantification of the Major Volatile Free
fatty Acids in Ewe cheese. Anal. Chem. 74, 5199-5204.
PI27 - A.C. Veloso, N. Teixeira, I.M.P.L.V.O. Ferreira, M.A. Ferreira (2002) Detecção
de adulterações em produtos alimentares contendo leite e/ou proteínas lácteas. Quim.
Nova 25, 4, 609-615.
PI26 - S.C. Cunha, J.O. Fernandes, I.M.P.L.V.O. Ferreira* (2002) HPLC/UV
determination of organic acids in fruit juices and nectars. Eur. Food Res. Technol. 214,
67-71.
PI25 - S. Casal, E. Mendes, M.R. Alves, I.M.P.L.V.O. Ferreira, M.B.P.P.Oliveira (2001)
Characterization of total amino acid enantiomers in coffee. Amino Acids 21 (1) 4.
PI24 - A.C. Veloso, N. Teixeira, I.M.P.L.V.O. Ferreira, M.A. Ferreira (2001) Separation
and quantification of a, b, and k caseins in ewe, goat and cow’s milk by HPLC/UV.
Amino acids 21(1) 9.
PI23 - O. Pinho, I.M.P.L.V.O. Ferreira*, E. Mendes, B.M. Oliveira, M.A. Ferreira (2001)
Effect of temperature on evolution of free amino acid and biogenic amine contents
during storage of Azeitão cheese. Food Chem. 75, 287-291.
6
PI22 - I.M.P.L.V.O. Ferreira*, E. Mendes, A.M.P. Gomes, M.A. Faria, M.A. Ferreira
(2001) The determination and distribution of nucleotides in dairy products using HPLC
and diode array detection. Food Chem. 74, 239-244.
PI21 - O. Pinho, I.M.P.L.V.O. Ferreira*, S. Casal, J.O. Fernandes, M.B.P.P. Oliveira,
M.A. Ferreira (2001) Method optimization for analysis of the volatile fraction of ewe
cheese by solid-phase microextraction. Chromatographia 53, S390-393.
PI20 - J.O. Fernandes, I.C. Judas, M.B.P.P. Oliveira, I.M.P.L.V.O. Ferreira, M.A.
Ferreira (2001) A GC-MS method for quantification of histamine and other biogenic
amines in beer. Chromatographia 53, S327-331.
PI19 - S.C. Cunha, I.M.P.L.V.O. Ferreira, J.O. Fernandes, M.A. Faria, M.B.P.P.
Oliveira, M.A. Ferreira (2001) Determination of lactic, acetic, succinic, and citric acids in
table olives by HPLC/UV. J. Liq. Chrom. & Rel. Technol. 24 (7), 1029-1038.
PI18 - I.M.P.L.V.O. Ferreira*, E. Mendes, M.A. Ferreira (2001) HPLC/UV analysis of
proteins in dairy products using a hydrophobic interaction chromatographic column,
Anal. Sci., 17, 499-501.
PI17 - I.M.P.L.V.O. Ferreira, E. Mendes, J. Marques, M.A. Ferreira (2000)
Development, validation and application of an HPLC/UV method for quantification of
casein in infant formulae and follow-up milks, J. Liq. Chrom. & Rel. Technol. 23(13),
2057-2065.
PI16 - O. Pinho, I.M.P.L.V.O. Ferreira*, M. Beatriz P.P. Oliveira, M.A. Ferreira (2000)
Quantification of synthetic phenolic antioxidants in liver pates. Food Chem. 68, 353357.
PI15 - I.M.P.L.V.O. Ferreira*, E. Mendes, P. Brito, M.A. Ferreira (2000) Simultaneous
determination of benzoic and sorbic acids in quince jam by HPLC. Food Resear. Int.
33, 113-117.
PI14 - C. Oliveira, I.M.P.L.V.O. Ferreira, E. Mendes, M.A. Ferreira (1999)
Development and application of an HPLC/Diode Array methodology for determination
of nucleotides in infant formulae and follow-up milks. J. Liq. Chrom. & Rel. Technol 22
(4), 571-578.
PI13 - E. Mendes, E. Brojo Proença, I.M.P.L.V.O. Ferreira, M.A. Ferreira (1998)
Quality evaluation of Portuguese honey. Carbohydrate Polymers 37, 219-223.
PI12 - I.M.P.L.V.O. Ferreira*, A.M.P. Gomes, M.A Ferreira (1998) Determination of
sugars, and some other compounds in infant formulae, follow-up milks and human milk
by HPLC-UV/RI. Carbohydrate Polymers 37, 225-229.
PI11 - E. Mendes, I.M.P.L.V.O. Ferreira, A.M. Gomes, M.A. Ferreira (1998)
Development, validation and application of a method for monitoring of essential and
semi-essential free amino acids in infant formulae and follow-up milks using
HPLC/Diode Array detection. Anal. Sci. 14, 827-830.
PI10 - I.M.P.L.V.O. Ferreira*, M.N. Macedo, M.A. Ferreira. (1997) Enzymic flow
injection determination of free L-carnitine in infant formulae. Analyst 122, 1539-1541.
PI9 - O. Pinho, I.M.P.L.V.O. Ferreira, M.B.P.P. Oliveira, M.A. Ferreira (1998) FIA
evaluation of nitrite and nitrate contents of Liver Pâtés. Food Chem. 62, 3, 359-362.
PI8 - I.M.P.L.V.O. Ferreira, M.A. Ferreira (1997) Simultaneous determination of
sugars, uric and orotic acids in infant formulae by HPLC-UV/RI. J. Liq. Chrom. & Rel.
Technol. 20(20), 3419-3429.
PI7 - I.M.P.L.V.O. Ferreira, M.V. Nunes, E. Mendes, F. Remião, M. A. Ferreira (1997)
Development of an HPLC-UV method for determination of taurine in infant formulae
and breast milk. J. Liq. Chrom. & Rel. Technol . 20(8), 1269-1278.
PI6 - I.M.P.L.V.O. Ferreira, J.L.F.C. Lima, M.C.B.S. Montenegro, R. Pérez-Olmos e A.
Rios (1996) Simultaneous assay of nitrite, nitrate and chloride in meat products by flow
injection. Analyst 121, 1393-1396.
PI5 - I.M.P.L.V.O. Ferreira, J.L.F.C. Lima, A.O.S.S. Rangel (1994) Flow injection
sequential determination of chloride by potentiometry and sodium by flame emission
spectrometry in instante soups. Anal. Sci. 10, 801-805.
7
PI4 - I.M.P.L.V.O. Ferreira, J.L.F.C. Lima, A.O.S.S. Rangel (1994) Flow injection
titration of chloride in food products with a silver tubular electrode based on an
homogeneous crystalline membrane. Food Chem. 50, 423-429.
PI3 - I.M.P.L.V.O. Ferreira, J.L.F.C. Lima (1994) Tubular potentiometric detector for
flow injection based on homogeneous crystalline membranes sensitive to copper,
cadmium and lead, Analyst 119, 209-212.
PI2 - I.M.P.L.V.O. Ferreira, J.L.F.C. Lima, J. Gracia, J.L. Montesinos, M. Poch, J.
Alonso, J. Bartrolí (1993) Evaluation of a mathematical model to simulate dynamic
response of tubular potentiometric sensors in flow-injection systems. Sensors and
actuators A 37-38, 607-611.
PI1 - I.M.P.L.V.O. Ferreira, J.L.F.C. Lima, L.S.M. Rocha (1993) Construction and
evaluation of tubular potentiometric detectors sensitive to chloride, bromide and iodide
and based on homogeneous crystalline membranes. Fresenius Z. Anal. Chem. 347,
314-319.
- Capítulos de livros (CL)
CL9 - I.M.P.L.V.O. Ferreira, M. Trinidad Pérez-Palacios, Anthocyanic Compounds and
Antioxidant Capacity in Fortified Wines, in Processing and Impact on Antioxidants in
Beverages, 1st Edition, Ed. V Preedy, Academic Press, Elsevier.
CL8 - I.M.P.L.V.O. Ferreira, Olívia Pinho Biogenic Amines in Wine and Vinegar: Role
of Starter Culture in their Inhibition. Natural Antimicrobials in Food Safety and Quality
Eds M. Rai and M. Chikindas, CAB International, 2010.
CL7 - L.F. Amaro I.F. Almeida, I.M.P.L.V.O. Ferreira, O. Pinho. Antioxidant activity and
total phenolic compouds of New Zeland spinach (Tetragomia tetragonioides): Changes
during boiling, in Culinary Arts and Sciences VII: Global, National and Local
Perspectives ISBN: 978-1-85899-273-0, 2011, Ed: Heather J. Hartwell, Peter Lugosi &
John S.A. Edwards, United Kingdom.
CL6 - I.M.P.L.V.O. Ferreira. RP-HPLC methods for separation of milk proteins:
application on quality control and detection of species adulteration in dairy products in
Encyclopedia of Chromatography second Edition, 2009, Taylor & Francis.
CL5 - O. Viegas, A. Melo, I. Quelhas, C. Petisca, O. Pinho, I.M.P.L.V.O. Ferreira.
Modulating effects of wine and beer on heterocyclic aromatic amines carcinogenesis in
Alcoholic Beverages and Health. Editors: Adam Mazzei and Agostina D'Arco, 2009,
Nova Science Publishers, Inc.
CL4 - I.M.P.L.V.O. Ferreira Quantification of Beer Carbohydrates by HPLC/light
scattering, Encyclopaedic Handbook of Beer in Health and Disease Prevention,
Professors Victor R. Preedy and Ronald Ross Watson, 2008, Academic Press,
Elsevier.
CL3 - I.M.P.L.V.O. Ferreira. Beer Carbohydrates in Encyclopaedic Handbook of Beer
in Health and Disease Prevention, Professors Victor R. Preedy and Ronald Ross
Watson: 2008, Academic Press, Elsevier.
CL2 - M. Costa, A. Melo, I.M.P.L.V.O. Ferreira, O. Pinho. Formation of heterocyclic
aromatic amines in grilled meat and fish in Culinary Arts and Sciences VI. Global,
National and Local Perspectives. Editors: Kai Victor Hansen, Svein Larsen and Jihn
S.A. Edwards, University of Stavanger, Worshipful Company of Cooks and Norwegian
School of Hotel Management, 2008.
CL1- I.M.P.L.V.O. Ferreira. RP-HPLC methods for separation of milk proteins:
application on quality control and detection of species adulteration in dairy products in
Encyclopedia of Chromatography DOI: 101081/ E-ECHR – 120041312, 2005, Taylor &
Francis.
- Patentes
PATENTE INTERNACIONAL PCT/IB2010/055699, (en) Integrated process for
extracting proteins and arabinoxylans from brewer's spent grain; (pt) Processo
integrado de extracção de proteínas e arabinoxilanas da dreche cervejeira: COIMBRA
RODRIGUES DA SILVA, Manuel António; PINTO LEITE VIEGAS OLIVEIRA
8
FERREIRA, Isabel Maria; MARTINS ROCHA, Maria Angélica; FERREIRA VIEIRA,
Elsa Marisa; ALEXANDRE SARAIVA, Jorge Manuel; DE CASTRO PINHO, Olívia
Maria; Pub. No.: WO/2012/069889; Publication Date: 31.05.2012
- Orientação de Bolseiros (em curso)
- AbuelHamd Elsayed Mehanni Mohamed, Pos-Doc (Março de 2014-Setembro2014)
- Armindo Jorge Alves de Melo, Pos-Doc (Fevereiro de 2013-2017)
- Olga Viegas, Post-Doc (Setembro de 2013-Julho 2015)
- Orienta a tese de Doutoramento de Zita Emanuela de Sá Veloso Martins subordinada
ao tema: Formulation of new bread varieties through application of ingredients obtained
from brewing by-products - SFRH/BD/87461/2012
- Co-orienta a tese de Doutoramento de Gaston Prancrázio, subordinada ao tema:
Cooked ham: effect of spent Saccharomyces yeast extract addition in the technological
process and evaluation of global quality – Eurotango interchange Program
- Orienta a tese de Doutoramento de Elsa Vieira subordinada ao tema: Proteolysis of
canned fish by-products using proteases from brewing yeast biomass: characterization
of peptides with antihypertensive and antioxidant activity - SFRH/BD/81845/2011.
- Orienta a tese de Doutoramento de Edgar Pinto subordinada ao tema: Nitrates,
nitrites and nitrosamines: Evaluation of exposure level of Portuguese population and
mitigation strategies - SFRH/BD/67042/2009
- Orientação de Bolseiros (concluídas)
- Maria Trinitad Pérez Palacidos, Pos-Doc (Fevereiro 2011-Fevereiro 2013)
- Orientou a tese de Doutoramento de Catarina Petisca, subordinada ao tema: Furanic
compounds
in
food
products:
assessment
and
mitigation
strategiesSFRH/BD/48745/2008 (Maio 2013)
- Co-orientou a tese de Doutoramento de Olga Viegas, subordinada ao tema: Ability of
antioxidants to modulate the formation of Heterocyclic Aromatic Amines (HAs) and the
metabolism of those toxicants - SFRH/BD/42122/2007 (Junho 2012)
- Orientou a tese de Doutoramento de Armindo Melo, subordinada ao tema:
Assessment of pesticide contamination in ground water and vegetables using
environment friendly methodologies - SFRH/BD/41764/2007 (Julho 2012)
- Co-orientou a tese de Doutoramento da Luciana Nogueira do Programa de Ciência
de Alimentos da Universidade Federal do Rio de Janeiro: Estudo comparativo de
caracterização e bioatividade de cerveja com e sem álcool (3 Julho 2006, UFRJ - Rio de
Janeiro)
- Orientou a tese de Doutoramento da Mestre Olívia Maria Castro Pinho
Implementação de metodologias analíticas de reduzido impacto no ambiente para
análise de queijo de ovelha. Contributo para a caracterização do queijo Terrincho,
apresentada em April 2004 (FFUP)
- Prémios
- Recebeu o prémio "Sociedade Farmacêutica Lusitana" 1989/1990.
- Recebeu o prémio "Marques de Carvalho", da Universidade do Porto, 1984/85.
- Prémio de excelência no E-learning UPorto referente ao ano lectivo 2008/2009.
9