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D-Index & Metrics

Chemistry

D-Index
55
Citations
10166
World Ranking
12197
National Ranking
100

Overview

Susana Casal is affiliated with the University of Porto in Portugal and has contributed extensively to research in agricultural and biological sciences as well as medicine. Their scientific work is primarily focused on food science, public health, animal science, organic chemistry, and plant science.

Their research covers multiple interconnected topics including:

  • Edible oils quality and analysis
  • Meat and animal product quality
  • Essential oils and antimicrobial activity
  • Microbial inactivation methods
  • Nutritional studies and diet
  • Consumer attitudes and food labeling
  • Antioxidant activity and oxidative stress

Casal has published frequently in the following venues:

  • Foods
  • Food Chemistry
  • Molecules
  • European Food Research and Technology
  • Frontiers in Plant Science

Some of the recent scholarly papers authored or coauthored include:

  • "Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion" (2020, Food and Chemical Toxicology)
  • "Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications" (2022, Molecules)
  • "Borage, camellia, centaurea and pansies: Nutritional, fatty acids, free sugars, vitamin E, carotenoids and organic acids characterization" (2020, Food Research International)
  • "Sugars and artificial sweeteners in soft drinks: A decade of evolution in Portugal" (2020, Food Control)
  • "A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology" (2020, Innovative Food Science & Emerging Technologies)

Their collaborative work is notable, with frequent coauthors including:

  • Rebeca Cruz
  • José Alberto Pereira
  • Jorge A. Saraiva
  • António M. Peres
  • Nuno Rodrigues

Best Publications

  • Determination of Sterol and Fatty Acid Compositions, Oxidative Stability, and Nutritional Value of Six Walnut (Juglans regia L.) Cultivars Grown in Portugal

    Joana S. Amaral;Susana Casal;Jose Ä A. Pereira;Rosa M. Seabra

  • Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal

    Lillian Barros;Paula Baptista;Daniela M. Correia;Susana Casal

  • Olive oil stability under deep-frying conditions.

    Susana Casal;Ricardo Malheiro;Artur Sendas;Beatriz P.P. Oliveira

  • Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health

    Luana Fernandes;Luana Fernandes;Susana Casal;José Alberto Pereira;Jorge A. Saraiva

  • Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties

    Luana Fernandes;Susana Casal;Rebeca Cruz;José Alberto Pereira

  • Espresso Coffee Residues: A Valuable Source of Unextracted Compounds

    Rebeca Cruz;Maria M Cardoso;Luana Fernandes;Marta Oliveira

  • Discriminate analysis of roasted coffee varieties for trigonelline, nicotinic acid, and caffeine content.

    S. Casal;M. B. P. P. Oliveira;M. R. Alves;M. A. Ferreira

  • Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition

    Joana S. Amaral;Joana S. Amaral;Susana Casal;Ivana Citová;Alberto Santos

  • HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee

    S. Casal;M. Beatriz Oliveira;Margarida A. Ferreira

  • PAHs content in sunflower, soybean and virgin olive oils : Evaluation in commercial samples and during refining process

    Vitor Hugo Teixeira;Susana Casal;M. Beatriz P.P. Oliveira

  • Antioxidants Do Not Prevent Postexercise Peroxidation and May Delay Muscle Recovery

    Vitor H. Teixeira;Hugo F. Valente;Susana I. Casal;A. Franklim Marques

  • Effects of roasting on hazelnut lipids.

    Joana S. Amaral;Susana Casal;Rosa M. Seabra;Beatriz P. P. Oliveira

  • Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: influence of technological factors.

    Rita C. Alves;Anabela S. G. Costa;María Jerez;Susana Casal

  • Acrylamide in espresso coffee: Influence of species, roast degree and brew length

    Rita C. Alves;C. Soares;Susana Casal;J.O. Fernandes

  • Simultaneous Determination of Tocopherols and Tocotrienols in Hazelnuts by a Normal Phase Liquid Chromatographic Method

    Joana S. Amaral;Susana Casal;Duarte Torres;Rosa M. Seabra

  • Influence of strawberry tree (Arbutus unedo L.) fruit ripening stage on chemical composition and antioxidant activity

    Ivo Oliveira;Paula Baptista;Ricardo Malheiro;Susana Casal

  • Brominated flame retardants and seafood safety: a review.

    Rebeca Cruz;Sara C. Cunha;Susana Casal

  • Benefícios do café na saúde: mito ou realidade?

    Rita C. Alves;Susana Casal;Beatriz Oliveira

  • Analysis of heterocyclic aromatic amines in foods by gas chromatography-mass spectrometry as their tert.-butyldimethylsilyl derivatives.

    S Casal;E Mendes;J.O Fernandes;M.B.P.P Oliveira

  • Effect of cooking on olive oil quality attributes

    Carla S.P. Santos;Rebeca Cruz;Sara C. Cunha;Susana Casal

  • Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives

    Ricardo Malheiro;Anabela Sousa;Susana Casal;Albino Bento

Frequent Co-Authors

José Alberto Pereira
José Alberto Pereira Polytechnic Institute of Bragança
Sara C. Cunha
Sara C. Cunha University of Porto
M. Beatriz P.P. Oliveira
M. Beatriz P.P. Oliveira University of Porto
Simone Morais
Simone Morais Polytechnic Institute of Porto
Isabel Ferreira
Isabel Ferreira University of Porto
Branca M. Silva
Branca M. Silva University of Beira Interior
Rosa M. Seabra
Rosa M. Seabra University of Porto
Marco G. Alves
Marco G. Alves University of Aveiro
Isabel C.F.R. Ferreira
Isabel C.F.R. Ferreira Polytechnic Institute of Bragança
Paula Guedes de Pinho
Paula Guedes de Pinho University of Porto

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