Food science, Antimicrobial, Microbiology, Antioxidant and Biochemistry are her primary areas of study. Manuela Pintado combines subjects such as Probiotic and Lactic acid with her study of Food science. Her Antimicrobial research is multidisciplinary, relying on both Chitosan, Mushroom and Staphylococcus aureus.
Her Chitosan research is multidisciplinary, incorporating elements of Nanoparticle, Nanotechnology, Nuclear chemistry, Microorganism and Bacterial cell structure. Her biological study spans a wide range of topics, including Bacteria, Antibacterial activity, Biofilm and Molding. Her Antioxidant research is multidisciplinary, incorporating perspectives in DNA damage and In vivo.
Manuela Pintado mostly deals with Food science, Antioxidant, Microbiology, Chromatography and Antimicrobial. Her Food science research includes themes of Probiotic, Biochemistry and Polyphenol. Her Antioxidant research focuses on ABTS in particular.
Her Microbiology research incorporates themes from Bacteria and Biofilm. Her is doing research in Extraction and Whey protein, both of which are found in Chromatography. Manuela Pintado usually deals with Antimicrobial and limits it to topics linked to Chitosan and Nuclear chemistry.
Manuela Pintado focuses on Food science, Antioxidant, Extraction, ABTS and Polyphenol. Her studies deal with areas such as Antimicrobial and Nutrient as well as Food science. Manuela Pintado interconnects Pomace and Ingredient in the investigation of issues within Antioxidant.
Her Extraction research integrates issues from Yield, Response surface methodology and Carrot juice. She has included themes like Catechin and Trolox in her ABTS study. Her Fermentation study integrates concerns from other disciplines, such as Gut flora, Cynara and Prebiotic.
Her scientific interests lie mostly in Food science, Antioxidant, Polyphenol, Food industry and Fruits and vegetables. Manuela Pintado is interested in Functional food, which is a field of Food science. Her Antioxidant study combines topics from a wide range of disciplines, such as Oxidative enzyme, Peroxidase, IC50, High-performance liquid chromatography and Browning.
Her work focuses on many connections between Polyphenol and other disciplines, such as Pomace, that overlap with her field of interest in Digestion, Ingredient, Olea, Unsaturated fatty acid and Pulp. Her Food industry research incorporates elements of Fermentation, Bioconversion, Prebiotic, Isoflavones and Cynara. Her studies in Fruits and vegetables integrate themes in fields like Biotechnology, Environmental health and Health promotion.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Antimicrobial activity of phenolic compounds identified in wild mushrooms, SAR analysis and docking studies
M. J. Alves;M. J. Alves;I.C.F.R. Ferreira;H.J.C. Froufe;R.M.V. Abreu.
Journal of Applied Microbiology (2013)
Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
Óscar L. Ramos;Isabel Reinas;Sara I. Silva;João C. Fernandes.
Food Hydrocolloids (2013)
A Review on Antimicrobial Activity of Mushroom (Basidiomycetes) Extracts and Isolated Compounds
Maria José Alves;Isabel C. F. R. Ferreira;Joana Dias;Vânia Teixeira.
Planta Medica (2012)
Atomic force microscopy study of the antibacterial effects of chitosans on Escherichia coli and Staphylococcus aureus.
Peter Eaton;João C. Fernandes;João C. Fernandes;Eulália Pereira;Manuela E. Pintado.
Antimicrobial effects of chitosans and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systems.
João C. Fernandes;Freni K. Tavaria;José C. Soares;Óscar S. Ramos.
Food Microbiology (2008)
Valorisation of natural extracts from marine source focused on marine by-products: A review
Vincenza Ferraro;Isabel B. Cruz;Ruben Ferreira Jorge;F. Xavier Malcata.
Food Research International (2010)
Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions
A. Raquel Madureira;Manuela Amorim;Ana M. Gomes;Manuela E. Pintado.
Food Research International (2011)
Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features.
Maria S Gião;Maria L González-Sanjosé;Maria D Rivero-Pérez;Cláudia I Pereira.
Journal of the Science of Food and Agriculture (2007)
Blueberry anthocyanins in health promotion: A metabolic overview
Sónia Norberto;Sara Silva;Manuela Meireles;Ana Faria.
Journal of Functional Foods (2013)
Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties
Óscar L. Ramos;João C. Fernandes;Sara I. Silva;Manuela E. Pintado.
Critical Reviews in Food Science and Nutrition (2012)
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