Joaquina Pinheiro

Joaquina Pinheiro's picture
Email: 
joaquina.pinheiro@gmail.com
Pole: 
MARE - IPLeiria
Role: 
Researcher
Qualifications: 
PhD
Research group: 
Coastal Systems and Ocean
Research lines: 
Biotechnology and Resources Valorisation

Activity summary

Joaquina Pinheiro obtained a PhD degree in Biotechnology - Food Science and Engineering - and presently is a Post-Doc Researcher at Mare-IPLeiria. Her research focus on sustainable and economic valorisation of endogenous marine resources by development of high-value seafood products and technologies. She published 18 indexed papers in international scientific journal, 5 book chapters and several communications in national and international congresses.

Highlights

Pinheiro J., Garcia A,. Paulo M., Coutinho J., Baptista T., Bernardino S.M., Tecelão C., Gil M.M., Lemos M.F. (2018). Assessment of traditional mayonnaise enriched with Aurantiochytrium sp. extract. Front. Mar. Sci. Conference Abstract: IMMR'18 Pinheiro J., Alegria C., Abreu M., Gonçalves E.M., Silva C.L.M. (2016). Evaluation of alternative preservation treatments (water heat treatment, ultrasounds, thermosonication and UV-C radiation) to improve safety and quality of whole tomato. Pinheiro J., Alegria C., Abreu M., Gonçalves E.M., Silva C.L.M. (2015). Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life. Journal of Food Science and Technology, 52:506 Pinheiro J., Alegria C., Abreu M., Gonçalves E.M., Silva C.L.M. (2014). Influence of postharvest ultrasounds treatments on tomato (Solanum lycopersicum, cv Zinac) quality and microbial load during storage. Ultrasonics Sonochemisty Alegria C., Pinheiro J., Duthoit M., Gonçalves E.M., Moldão-Martins M., Abreu M. (2012). Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments. LWT - Food Science and Technology, Volume 48 (2) Gonçalves E.M., Pinheiro J., Abreu M., Brandão T.R.S., Silva C.L.M. (2011). Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions. Journal of Food Engineering, 106 (1): 40–47 Alegria C., Pinheiro J., Gonçalves E.M., Fernandes I., Moldão M., Abreu M.. (2010). Evaluation of a pre‐cut heat treatment as an alternative to chlorine in minimally processed shredded carrot. Innovative Food Science and Emerging Technologies, 11 (1): 155 Algavalue - Adding value to by-products obtained during the biotechnological production of squalene and DHA by the microalgae AURANTIOCHYTRIUM sp.