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M. Beatriz P.P. Oliveira

M. Beatriz P.P. Oliveira

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Biology and Biochemistry
Portugal
2026

D-Index & Metrics

Chemistry

D-Index
85
Citations
25417
World Ranking
2679
National Ranking
19

Biology and Biochemistry

D-Index
89
Citations
27758
World Ranking
2566
National Ranking
7

Research.com Recognitions

  • 2026 - Research.com Biology and Biochemistry in Portugal Leader Award
  • 2025 - Research.com Biology and Biochemistry in Portugal Leader Award

Overview

M. Beatriz P.P. Oliveira is affiliated with the University of Porto in Portugal and has an extensive body of research primarily focused on agricultural and biological sciences. Their work spans multiple subfields, with a particular emphasis on food science, biochemistry, plant science, nutrition and dietetics, and molecular biology.

The scientist's research covers a range of topics related to phytochemicals, antioxidant activities, and applications of natural substances in food and health contexts. Notable topics of study include:

  • Phytochemicals and Antioxidant Activities
  • Essential Oils and Antimicrobial Activity
  • Coffee Research and Impacts
  • Botanical Research and Applications
  • Edible Oils Quality and Analysis
  • Bee Products Chemical Analysis
  • Aquaculture Nutrition and Growth

Among recent publications are several papers from 2020 and 2021, reflecting ongoing research activity across diverse journals. Some of these include:

  • Phenolic compounds: current industrial applications, limitations and future challenges, 2020, Food & Function
  • Pigments Content (Chlorophylls, Fucoxanthin and Phycobiliproteins) of Different Commercial Dried Algae, 2020, Separations
  • Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product, 2020, Food Chemistry
  • Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System, 2020, Foods
  • Coffee by-products in topical formulations: A review, 2021, Trends in Food Science & Technology

Their publications have appeared frequently in journals such as:

  • Foods
  • Molecules
  • Antioxidants
  • Food & Function
  • Cosmetics

Collaborative research is an important aspect of their work, with recurring coauthors including:

  • Rita C. Alves
  • Anabela S. G. Costa
  • Susana Machado
  • Lillian Barros
  • Diana Melo

In addition to journal articles, the scientist has contributed to book publications with the following titles:

  • Cutting-edge Research in Agricultural Sciences Vol. 2, published by Book Publisher International (SCIENCEDOMAIN International), 2020
  • Instituto Confúcio da Universidade de Aveiro, published by RIA-UA, 2021

Best Publications

  • FIA evaluation of nitrite and nitrate contents of liver pâtés

    Olívia Pinho;Isabel M.P.L.V.O. Ferreira;M.Beatriz P.P. Oliveira;Margarida A. Ferreira

  • Liquorice (Glycyrrhiza glabra): A phytochemical and pharmacological review

    Giulia Pastorino;Laura Cornara;Sónia Soares;Francisca Rodrigues

  • Phenolic compounds: current industrial applications, limitations and future challenges

    Bianca R. Albuquerque;Bianca R. Albuquerque;Sandrina A. Heleno;M. Beatriz P. P. Oliveira;Lillian Barros

  • Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit

    João C.M. Barreira;João C.M. Barreira;Isabel C.F.R. Ferreira;M. Beatriz P.P. Oliveira;José Alberto Pereira

  • Food authentication by PCR-based methods

    Isabel Mafra;Isabel M. P. L. V. O. Ferreira;M. Beatriz P. P. Oliveira

  • Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin

    Ana F. Vinha;Federico Ferreres;Branca M. Silva;Patrı́cia Valentão

  • Mercury, cadmium, lead and arsenic levels in three pelagic fish species from the Atlantic Ocean: intra- and inter-specific variability and human health risks for consumption.

    C. Vieira;S. Morais;S. Ramos;C. Delerue-Matos

  • Pulses and food security: dietary protein, digestibility, bioactive and functional properties

    Sílvia M.F. Bessada;João C.M. Barreira;João C.M. Barreira;M. Beatriz P.P. Oliveira

  • Main Benefits and Applicability of Plant Extracts in Skin Care Products

    Ana Sofia Ribeiro;Marilene Estanqueiro;M. Beatriz Oliveira;José Manuel Sousa Lobo

  • A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin

    Sónia Soares;Joana S. Amaral;Maria Beatriz P.P. Oliveira;Isabel Mafra

  • Phenolic profile and antioxidant activity of Coleostephus myconis (L.) Rchb.f.: An underexploited and highly disseminated species

    Sílvia M.F. Bessada;João C.M. Barreira;João C.M. Barreira;Lillian Barros;Isabel C.F.R. Ferreira

  • Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies

    Beatriz Vieira da Silva;João C.M. Barreira;João C.M. Barreira;M. Beatriz P.P. Oliveira

  • Adulteration of Dietary Supplements by the Illegal Addition of Synthetic Drugs: A Review

    Tiago Rocha;Joana S. Amaral;Maria Beatriz P.P. Oliveira

  • A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits.

    Cristina Caleja;Lillian Barros;Amilcar L. Antonio;M. Beatriz P.P. Oliveira

  • Olive by-products: Challenge application in cosmetic industry

    Francisca Rodrigues;Filipa B. Pimentel;M.Beatriz P.P. Oliveira

  • Bovine Milk Allergens: A Comprehensive Review

    Caterina Villa;Joana Costa;Maria Beatriz P.P. Oliveira;Isabel Mafra

  • Edible flowers as sources of phenolic compounds with bioactive potential

    Tânia C S P Pires;Maria Inês Dias;Lillian Barros;Ricardo C Calhelha

  • Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints

    M. Antónia Nunes;Filipa B. Pimentel;Anabela S.G. Costa;Rita C. Alves

  • Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process

    Anabela S.G. Costa;Rita C. Alves;Rita C. Alves;Ana F. Vinha;Ana F. Vinha;Sérgio V.P. Barreira

  • Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components.

    M. Antónia Nunes;Anabela S.G. Costa;Sílvia Bessada;Joana Santos

  • Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents.

    Inès Jabeur;Eliana Pereira;Lillian Barros;Ricardo C. Calhelha

  • A SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat products.

    Sónia Soares;Joana S. Amaral;Joana S. Amaral;M. Beatriz P.P. Oliveira;Isabel Mafra

Frequent Co-Authors

Isabel C.F.R. Ferreira
Isabel C.F.R. Ferreira Polytechnic Institute of Bragança
Lillian Barros
Lillian Barros Polytechnic Institute of Bragança
Susana Casal
Susana Casal University of Porto
Ângela Fernandes
Ângela Fernandes Polytechnic Institute of Bragança
José Alberto Pereira
José Alberto Pereira Polytechnic Institute of Bragança
Celestino Santos-Buelga
Celestino Santos-Buelga University of Salamanca
Cristina Delerue-Matos
Cristina Delerue-Matos Instituto Superior de Engenharia do Porto
Sara C. Cunha
Sara C. Cunha University of Porto
Miguel A. Prieto
Miguel A. Prieto Universidade de Vigo
Marina Soković
Marina Soković University of Belgrade

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