MOUNTAINS 2020

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MOUNTAIN
RESEARCH
CENTER

O Norte Somos Nós

CIMO is the winner of the "O Norte Somos Nós" Awards in
the category of Research. See video HERE

MOUNTAIN
RESEARCH
CENTER

See a short video
about us

MOUNTAIN
RESEARCH
CENTER

Polytechnic Institute
of Bragança

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FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.

Ricardo Manuel da Silva Malheiro


Group: Socio-Ecological Systems
Supervisor: José Alberto Cardoso Pereira
Phone: 273303344
E-mail: rmalheiro@ipb.pt
ORCID: 0000-0002-7342-0511
Scopus Author ID: 25650218300

Career

  • Since 2016: Post-Doctoral researcher financed by the Foundation for Science and Technology

Roles

  • Since 2017: Post-Doctoral researcher at CIMO, REQUIMTE and INRA

Interests

  • Olive tree and derived products: olive oil, table olives, innovative olive food products
  • Food Chemistry and Technology: impact of food culinary processes and agronomic aspects (cultivar, maturation, irrigation, technology) in food composition, quality, properties, and sensory
  • Enzymatic pathways and their relation with composition and quality of olive oil
  • Interdependence of volatiles, phenols, enzymes and sensory of olive food products

Projects:

MicOLives - Exploiting plant induced resistance by beneficial fungi as a new sustainable approach to olive crop protection
Funding body: POCI-FEDER/FCT
Reference: POCI-01-0145-FEDER-031133
Principal Investigator:Paula Cristina dos Santos Baptista
Start: 2018-07-23
End: 2021-07-22
PROTECTOLIVE - Olive crop protection in sustainable production under global climatic changes: linking ecological infrastructures to ecosystem functions
Funding body: PTDC - Projectos em todos os domínios científicos
Reference: EXCL/AGR - PRO/0591/2012
Principal Investigator:José Alberto Cardoso Pereira
Start: 2013-04-01
End: 2015-03-30

Total results: 50
1
Oliveira I.,Malheiro R.,Meyer A.S.,Pereira J.A.,Gonçalves B.
Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)
Journal of Food Science and Technology, 56, 3764-3776, 2019

2
Fernandes L.,Casal S.,Pereira J.A.,Malheiro R.,Rodrigues N.,Saraiva J.A.,Ramalhosa E.
Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perception
European Food Research and Technology, 245, 593-606, 2019

3
Barreales D.,Malheiro R.,Pereira J.A.,Verdial J.,Bento A.,Casquero P.A.,Ribeiro A.C.
Effects of irrigation and collection period on grapevine leaf (Vitis vinifera L. var. Touriga Nacional): Evaluation of the phytochemical composition and antioxidant properties
Scientia Horticulturae, 245, 74-81, 2019

4
Salazar-García D.C.,Malheiro R.,Pereira J.A.,Lopéz-Cortés I.
Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy
European Food Research and Technology, 245, 325-334, 2019

5
Malheiro R.,Casal S.,Pinheiro L.,Baptista P.,Pereira J.A.
Olive cultivar and maturation process on the oviposition preference of Bactrocera oleae (Rossi) (Diptera: Tephritidae)
Bulletin of Entomological Research, 109, 43-53, 2019

6
Malheiro R.,Casal S.,Rodrigues N.,Renard C.M.G.C.,Pereira J.A.
Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage
Food Research International, 106, 374-382, 2018

7
da Silva Brito S.S.,Silva F.,Malheiro R.,Baptista P.,Pereira J.A.
Croton argyrophyllus Kunth and Croton heliotropiifolius Kunth: Phytochemical characterization and bioactive properties
Industrial Crops and Products, 113, 308-315, 2018

8
Malheiro R.,Rodrigues N.,Bissaro C.,Leimann F.,Casal S.,Ramalhosa E.,Pereira J.A.
Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves
European Journal of Lipid Science and Technology, 119, , 2017

9
10
Malhadas C.,Malheiro R.,Pereira J.A.,Guedes de Pinho P.,Baptista P.
Antimicrobial activity of endophytic fungi from olive tree leaves
World Journal of Microbiology and Biotechnology, 33, , 2017

11
12
Bento A.,Cabo P.,Malheiro R.
Nuts: Agricultural and Economic Importance Worldwide
Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications, 353-376, 2016

13
Santos S.A.P.,Mota L.,Malheiro R.,Silva F.,Campos M.,de Pinho P.G.,Pereira J.A.
Changes in volatile compounds of Dittrichia viscosa caused by the attack of the gall-forming dipteran Myopites stylatus
Industrial Crops and Products, 87, 71-77, 2016

14
15
16
17
18
Limón P.,Malheiro R.,Casal S.,Acién-Fernández F.G.,Fernández-Sevilla J.M.,Rodrigues N.,Cruz R.,Bermejo R.,Pereira J.A.
Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts
Food Chemistry, 175, 203-211, 2015

19
Malheiro R.,Rodrigues N.,Pereira J.A.
Olive Oil Phenolic Composition as Affected by Geographic Origin, Olive Cultivar, and Cultivation Systems
Olive and Olive Oil Bioactive Constituents, 93-121, 2015

20
Borges T.H.,Malheiro R.,de Souza A.M.,Casal S.,Pereira J.A.
Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils
European Journal of Lipid Science and Technology, 117, 503-513, 2015

21
Jesus F.N.,Damasceno J.C.A.,Barbosa D.H.S.G.,Malheiro R.,Pereira J.A.,Soares A.C.F.
Control of the banana burrowing nematode using sisal extract
Agronomy for Sustainable Development, 35, 783-791, 2015

22
Gama E.V.S.,Silva F.,Santos I.,Malheiro R.,Soares A.C.F.,Pereira J.A.,Armond C.
Homeopathic drugs to control red rot disease in sisal plants
Agronomy for Sustainable Development, 35, 649-656, 2015

23
Malheiro R.,Casal S.,Baptista P.,Pereira J.A.
A review of Bactrocera oleae (Rossi) impact in olive products: From the tree to the table
Trends in Food Science and Technology, 44, 226-242, 2015

24
Sousa A.,Malheiro R.,Casal S.,Bento A.,Pereira J.A.
Optimal harvesting period for cvs. Madural and Verdeal Transmontana, based on antioxidant potential and phenolic composition of olives
LWT - Food Science and Technology, 62, 1120-1126, 2015

25
Sousa A.,Casal S.,Malheiro R.,Lamas H.,Bento A.,Pereira J.A.
Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential
LWT, 60, 22-28, 2015

26
Malheiro R.,Mendes P.,Fernandes F.,Rodrigues N.,Bento A.,Pereira J.A.
Bioactivity and phenolic composition from natural fermented table olives
Food and Function, 5, 3132-3142, 2014

27
Malheiro R.,Casal S.,Baptista P.,Pereira J.A.
How Agronomic Factors Affects Olive Oil Composition And Quality
Virgin Olive Oil: Production, Composition, Uses and Benefits for Man, 118-141, 2014

28
Sousa A.,Malheiro R.,Casal S.,Bento A.,Pereira J.A.
Antioxidant activity and phenolic composition of Cv. Cobrançosa olives affected through the maturation process
Journal of Functional Foods, 11, 20-29, 2014

29
Teles S.,Pereira J.A.,Muniz de Oliveira L.,Malheiro R.,Lucchese A.M.,Silva F.
Lippia origanoides H.B.K. essential oil production, composition, and antioxidant activity under organic and mineral fertilization: Effect of harvest moment
Industrial Crops and Products, 60, 217-225, 2014

30
Teles S.,Pereira J.A.,Oliveira L.M.d.,Malheiro R.,Machado S.S.,Lucchese A.M.,Silva F.
Organic and mineral fertilization influence on biomass and essential oil production, composition and antioxidant activity of Lippia origanoides H.B.K.
Industrial Crops and Products, 59, 169-176, 2014

31
Lopéz-Cortés I.,Salazar-García D.C.,Malheiro R.,Guardiola V.,Pereira J.A.
Chemometrics as a tool to discriminate geographical origin of Cyperus esculentus L. based on chemical composition
Industrial Crops and Products, 51, 19-25, 2013

32
Malheiro R.,Guedes de Pinho P.,Soares S.,César da Silva Ferreira A.,Baptista P.
Volatile biomarkers for wild mushrooms species discrimination
Food Research International, 54, 186-194, 2013

33
Teles S.,Pereira J.A.,Santos C.H.B.,Menezes R.V.,Malheiro R.,Lucchese A.M.,Silva F.
Effect of geographical origin on the essential oil content and composition of fresh and dried Mentha×villosa Hudson leaves
Industrial Crops and Products, 46, 1-7, 2013

34
Malheiro R.,Casal S.,Teixeira H.,Bento A.,Pereira J.A.
Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality
Food and Bioprocess Technology, 6, 509-521, 2013

35
Malheiro R.,Rodrigues N.,Manzke G.,Bento A.,Pereira J.A.,Casal S.
The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating
Industrial Crops and Products, 44, 37-43, 2013

36
37
Malheiro R.,Casal S.,Lamas H.,Bento A.,Pereira J.A.
Can tea extracts protect extra virgin olive oil from oxidation during microwave heating?
Food Research International, 48, 148-154, 2012

38
Rodrigues N.,Malheiro R.,Casal S.,Asensio-S.-Manzanera M.C.,Bento A.,Pereira J.A.
Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating
Food and Chemical Toxicology, 50, 2894-2901, 2012

39
Malheiro R.,Casal S.,Sousa A.,de Pinho P.G.,Peres A.M.,Dias L.G.,Bento A.,Pereira J.A.
Effect of Cultivar on Sensory Characteristics, Chemical Composition, and Nutritional Value of Stoned Green Table Olives
Food and Bioprocess Technology, 5, 1733-1742, 2012

40
Malheiro R.,Sá O.,Pereira E.,Aguiar C.,Baptista P.,Pereira J.A.
Arbutus unedo L. leaves as source of phytochemicals with bioactive properties
Industrial Crops and Products, 37, 473-478, 2012

41
Teles S.,Pereira J.A.,Santos C.H.B.,Menezes R.V.,Malheiro R.,Lucchese A.M.,Silva F.
Geographical origin and drying methodology may affect the essential oil of Lippia alba (Mill) N.E. Brown
Industrial Crops and Products, 37, 247-252, 2012

42
Sousa A.,Casal S.,Bento A.,Malheiro R.,Oliveira M.B.P.P.,Pereira J.A.
Chemical characterization of "alcaparras" stoned table olives from northeast Portugal
Molecules, 16, 9025-9040, 2011

43
Oliveira I.,Guedes De Pinho P.,Malheiro R.,Baptista P.,Pereira J.A.
Volatile profile of Arbutus unedo L. fruits through ripening stage
Food Chemistry, 128, 667-673, 2011

44
Malheiro R.,De Pinho P.G.,Casal S.,Bento A.,Pereira J.A.
Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS
Journal of the Science of Food and Agriculture, 91, 1693-1701, 2011

45
Oliveira I.,Baptista P.,Malheiro R.,Casal S.,Bento A.,Pereira J.A.
Influence of strawberry tree (Arbutus unedo L.) fruit ripening stage on chemical composition and antioxidant activity
Food Research International, 44, 1401-1407, 2011

46
Malheiro R.,Sousa A.,Casal S.,Bento A.,Pereira J.A.
Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives
Food and Chemical Toxicology, 49, 450-457, 2011

47
Peres A.M.,Baptista P.,Malheiro R.,Dias L.G.,Bento A.,Pereira J.A.
Chemometric classification of several olive cultivars from Trás-os-Montes region (northeast of Portugal) using artificial neural networks
Chemometrics and Intelligent Laboratory Systems, 105, 65-73, 2011

48
Delgado T.,Malheiro R.,Pereira J.A.,Ramalhosa E.
Hazelnut (Corylus avellana L.) kernels as a source of antioxidants and their potential in relation to other nuts
Industrial Crops and Products, 32, 621-626, 2010

49
Casal S.,Malheiro R.,Sendas A.,Oliveira B.P.P.,Pereira J.A.
Olive oil stability under deep-frying conditions
Food and Chemical Toxicology, 48, 2972-2979, 2010

50
Malheiro R.,Oliveira I.,Vilas-Boas M.,Falcão S.,Bento A.,Pereira J.A.
Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil
Food and Chemical Toxicology, 47, 92-97, 2009

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