MOUNTAINS 2020
MOUNTAIN
RESEARCH
CENTER
Polytechnic Institute
of Bragança
FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.
Cristina Sofia Gomes Caleja
Group: Sustainable Processes and Products
Supervisor: Isabel Cristina Fernandes Rodrigues Ferreira
Phone: 273303419
E-mail: ccaleja@ipb.pt
ORCID: 0000-0002-5769-8484
Scopus Author ID: 36514202500
Qualifications
- 2018 - PhD in Sustainable Chemistry, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
- 2010 - MSc. in Laboratory Analysis, Universidade de Trás-os-Montes e Alto Douro, Portugal
- 2008 - First degree in Biology, Universidade de Trás-os-Montes e Alto Douro, Portugal
Awards and Honors
- 2017 - Prémio de melhor comunicação, IX Congresso Ibérico de Agroengenharia Instituto Politécnico de Bragança,Portugal
Interests
- Extraction, identification, fractionation and isolation of chemical compounds in natural matrices
- Development of natural ingredients and innovative food formulations with functional properties
- Incorporation of plant extracts in food formulations adding natural bioactive constituents and removing synthetic compounds frequently related to health risks
Projects:
Total results: 24
1
Finimundy T.C.,Pereira C.,Dias M.I.,Caleja C.,Calhelha R.C.,Sokovic M.,Stojković D.,Carvalho A.M.,Rosa E.,Barros L.,Ferreira I.C.F.R.
Infusions of herbal blends as promising sources of phenolic compounds and bioactive properties
Molecules, 25, , 2020
Infusions of herbal blends as promising sources of phenolic compounds and bioactive properties
Molecules, 25, , 2020
2
Caleja C.,Barros L.,Barreira J.C.M.,Soković M.,Calhelha R.C.,Bento A.,Oliveira M.B.P.P.,Ferreira I.C.F.R.
Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata"
Food and Function, 11, 2208-2217, 2020
Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata"
Food and Function, 11, 2208-2217, 2020
3
Pires T.C.S.P.,Caleja C.,Santos-Buelga C.,Barros L.,Ferreira I.C.F.R.
Vaccinium myrtillus l. Fruits as a novel source of phenolic compounds with health benefits and industrial applications-a review
Current Pharmaceutical Design, 26, 1917-1928, 2020
Vaccinium myrtillus l. Fruits as a novel source of phenolic compounds with health benefits and industrial applications-a review
Current Pharmaceutical Design, 26, 1917-1928, 2020
4
da Silva Veloso F.,Caleja C.,Calhelha R.C.,Pires T.C.S.,Alves M.J.,Barros L.,Genena A.K.,Barreira J.C.M.,Ferreira I.C.F.R.
Characterization and application of pomegranate epicarp extracts as functional ingredients in a typical Brazilian pastry product
Molecules, 25, , 2020
Characterization and application of pomegranate epicarp extracts as functional ingredients in a typical Brazilian pastry product
Molecules, 25, , 2020
5
Dias M.,Caleja C.,Pereira C.,Calhelha R.,Kostic M.,Sokovic M.,Tavares D.,Baraldi I.,Barros L.,Ferreira I.
Chemical composition and bioactive properties of byproducts from two different kiwi varieties
Food Research International, 127, , 2020
Chemical composition and bioactive properties of byproducts from two different kiwi varieties
Food Research International, 127, , 2020
6
Caleja C.,Finimundy T.,Pereira C.,Barros L.,Calhelha R.,Sokovic M.,Ivanov M.,Carvalho A.,Rosa E.,Ferreira I.
Challenges of traditional herbal teas: Plant infusions and their mixtures with bioactive properties
Food and Function, 10, 5939-5951, 2019
Challenges of traditional herbal teas: Plant infusions and their mixtures with bioactive properties
Food and Function, 10, 5939-5951, 2019
7
Jabeur I.,Pereira E.,Caleja C.,Calhelha R.,Soković M.,Catarino L.,Barros L.,Ferreira I.
Exploring the chemical and bioactive properties of: Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)
Food and Function, 10, 2234-2243, 2019
Exploring the chemical and bioactive properties of: Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)
Food and Function, 10, 2234-2243, 2019
8
Caleja C.,Barros L.,Prieto M.,Bento A.,Oliveira M.,Ferreira I.
Development of a natural preservative obtained from male chestnut flowers: Optimization of a heat-assisted extraction technique
Food and Function, 10, 1352-1363, 2019
Development of a natural preservative obtained from male chestnut flowers: Optimization of a heat-assisted extraction technique
Food and Function, 10, 1352-1363, 2019
9
López C.J.,Caleja C.,Prieto M.A.,Sokovic M.,Calhelha R.C.,Barros L.,Ferreira I.C.F.R.
Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
Food Chemistry, 275, 426-438, 2019
Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
Food Chemistry, 275, 426-438, 2019
10
López C.J.,Caleja C.,Prieto M.A.,Barreiro M.F.,Barros L.,Ferreira I.C.F.R.
Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits
Food Chemistry, 264, 81-91, 2018
Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits
Food Chemistry, 264, 81-91, 2018
11
Caleja C.,Barros L.,Barreira J.C.M.,Ciric A.,Sokovic M.,Calhelha R.C.,Beatriz M.,Oliveira P.P.,Ferreira I.C.F.R.
Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes
Food Chemistry, 250, 67-74, 2018
Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes
Food Chemistry, 250, 67-74, 2018
12
Takwa S.,Caleja C.,Barreira J.C.M.,Soković M.,Achour L.,Barros L.,Ferreira I.C.F.R.
Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread
LWT - Food Science and Technology, 88, 47-55, 2018
Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread
LWT - Food Science and Technology, 88, 47-55, 2018
13
Caleja C.,Ribeiro A.,Barreiro M.F.,Ferreira I.C.F.R.
Phenolic compounds as nutraceuticals or functional food ingredients
Current Pharmaceutical Design, 23, 2787-2806, 2017
Phenolic compounds as nutraceuticals or functional food ingredients
Current Pharmaceutical Design, 23, 2787-2806, 2017
14
Caleja C.,Barros L.,Antonio A.,Oliveira M.,Ferreira I.
A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits
Food Chemistry, 216, 342-346, 2017
A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits
Food Chemistry, 216, 342-346, 2017
15
Caleja C.,Barros L.,Prieto M.A.,Barreiro M.F.,Oliveira M.B.P.P.,Ferreira I.C.F.R.
Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis
Separation and Purification Technology, 186, 297-308, 2017
Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis
Separation and Purification Technology, 186, 297-308, 2017
16
Pinela J.,Carocho M.,Dias M.,Caleja C.,Barros L.,Ferreira I.
Wild Plant-Based Functional Foods, Drugs, and Nutraceuticals
Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications, 315-351, 2016
Wild Plant-Based Functional Foods, Drugs, and Nutraceuticals
Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications, 315-351, 2016
17
Caleja C.,Barros L.,Antonio A.,Carocho M.,Oliveira M.,Ferreira I.
Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives
Food Chemistry, 210, 262-268, 2016
Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives
Food Chemistry, 210, 262-268, 2016
18
Caleja C.,Ribeiro A.,Barros L.,Barreira J.C.M.,Antonio A.L.,Oliveira M.B.P.P.,Barreiro M.F.,Ferreira I.C.F.R.
Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms
Food Chemistry, 199, 720-726, 2016
Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms
Food Chemistry, 199, 720-726, 2016
19
Ribeiro A.,Caleja C.,Barros L.,Santos-Buelga C.,Barreiro M.F.,Ferreira I.C.F.R.
Rosemary extracts in functional foods: Extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese
Food and Function, 7, 2185-2196, 2016
Rosemary extracts in functional foods: Extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese
Food and Function, 7, 2185-2196, 2016
20
Caleja C.,Barros L.,Antonio A.,Ciric A.,Soković M.,Oliveira M.,Santos-Buelga C.,Ferreira I.
Foeniculum vulgare Mill. As natural conservation enhancer and health promoter by incorporation in cottage cheese
Journal of Functional Foods, 12, 428-438, 2015
Foeniculum vulgare Mill. As natural conservation enhancer and health promoter by incorporation in cottage cheese
Journal of Functional Foods, 12, 428-438, 2015
21
Caleja C.,Barros L.,Antonio A.,Ciric A.,Barreira J.,Sokovic M.,Oliveira M.,Santos-Buelga C.,Ferreira I.
Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
Journal of Functional Foods, 16, 114-124, 2015
Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
Journal of Functional Foods, 16, 114-124, 2015
22
Vieira-Pinto M.,Morais L.,Caleja C.,Themudo P.,Torres C.,Igrejas G.,Poeta P.,Martins C.
Salmonella sp. in game (Sus scrofa and Oryctolagus cuniculus)
Foodborne Pathogens and Disease, 8, 739-740, 2011
Salmonella sp. in game (Sus scrofa and Oryctolagus cuniculus)
Foodborne Pathogens and Disease, 8, 739-740, 2011
23
Caleja C.,de Toro M.,Gonçalves A.,Themudo P.,Vieira-Pinto M.,Monteiro D.,Rodrigues J.,Sáenz Y.,Carvalho C.,Igrejas G.,Torres C.,Poeta P.
Antimicrobial resistance and class I integrons in Salmonella enterica isolates from wild boars and Bísaro pigs
International Microbiology, 14, 19-24, 2011
Antimicrobial resistance and class I integrons in Salmonella enterica isolates from wild boars and Bísaro pigs
International Microbiology, 14, 19-24, 2011
24
Pinto L.,Poeta P.,Vieira S.,Caleja C.,Radhouani H.,Carvalho C.,Vieira-Pinto M.,Themudo P.,Torres C.,Vitorino R.,Domingues P.,Igrejas G.
Genomic and proteomic evaluation of antibiotic resistance in Salmonella strains
Journal of Proteomics, 73, 1535-1541, 2010
Genomic and proteomic evaluation of antibiotic resistance in Salmonella strains
Journal of Proteomics, 73, 1535-1541, 2010