Maria João Barroca é doutorada em Engenharia Química pela Universidade de Coimbra, desempenha funções de Professor Adjunto na Escola Superior Agrária de Coimbra do Instituto Politécnico de Coimbra, na área de tecnologia alimentar. Dedica a sua actividade ao estudo do impacto de processos de secagem sobre as propriedades físico-quimicas dos alimentos e à valorização de plantas marítimas como ingredientes no desenvolvimento de alimentos funcionais.
| Endereço Departamento de Química Faculdade de Ciências e Tecnologia Universidade de Coimbra 3004-535 Coimbra |
E-mail mjbarroca@gmail.com Telefone +351 239 826 541 |
ORCID ID Ciência Vitae ResearcherID Scopus ID Research Gate |
Publicações
Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread
O. Oumayma Toumi, P. Conte, A. Moreira da Silva, M.J. Barroca, C. Fadda
Journal of Functional Foods 99, 1-12 (2022)
Randomized pilot study on the effects of Sarcocornia as a salt substitute in arterial blood pressure and vascular function in healthy young adults
T. Pereira, A.T. Caldeira, A. Caseiro, N. Osório, A. Moreira da Silva, M.J. Barroca
Foods 11, 2888 (2022)
Evaluation of the antioxidant activity of extracts obtained from cherry seeds
Y. Dulyanska, L. Cruz-Lopes, B. Esteves, J.V. Ferreira, I. Domingos, M.J. Lima, P.M.R. Correia, M. Ferreira, A. Fragata, M.J. Barroca, A. Moreira da Silva, R.P.F. Guiné
Journal of Hygienic Engineering and Design 40, 221-226 (2022)
Corema album leaves mediate DNA damage in triple-negative breast cancer cells
A.S. Cerquido, M. Vojtek, R. Ribeiro-Oliveira, S. Gonçalves-Monteiro, M.J. Barroca, A. Moreira da Silva, O. Viegas, V. Freitas, J.B. Sousa, I.M.L.V.O. Ferreira, C. Diniz
Current Issues in Molecular Biology 44, 3598-3610, 1-12 (2022)
Extraction of phenolic compounds from cherry seeds: a preliminary study
Y. Dulyanska, L.P. Cruz-Lopes, B. Esteves, J.V. Ferreira, I. Domingos, M.J. Lima, P.M.R. Correia, M. Ferreira, A. Fragata, M.J. Barroca, A. Moreira da Silva, R.P.F. Guiné
Agronomy 12, 1227, 1-15 (2022)
Development of innovative candied chestnuts from three chestnut cultivars grown in Portugal
L. Foucher, M.J. Barroca, Y. Dulyanska, P.M.R. Correia, R.P.F. Guiné
Foods 11, 917, 1-15 (2022)
Sarcocornia perennis: a salt substitute in savory snacks
E. Clavel-Coibrié, J.R. Sales, A. Moreira da Silva, M.J. Barroca, I. Sousa, A. Raymundo
Foods 10(12), 3110, 1-17 (2021)
Study of antioxidant activity in extracts from fresh and dried halophyte plants
M.J. Barroca, I.F.P. Mansinhos, R.P.F. Guiné, A. Moreira da Silva
Journal of Hygienic Engineering and Design 36, 143-149 (2021)
Sea purslane as an emerging food crop: nutritional and biological studies
A. Pires, S. Agreira, S. Ressurreição, J. Marques, R. Guiné, M.J. Barroca, A. Moreira da Silva
Applied Sciences 11(17), 7860, 1-18 (2021)
Novel insights into Corema album berries: vibrational profile and biological activity
J. Marques, A.M. Amado, V. Lysenko, N. Osório, L.A.E. Batista de Carvalho, M.P.M. Marques, M.J. Barroca, A. Moreira da Silva
Plants 10(9), 1761, 1-19 (2021)
The drying of kiwi: modelling of drying kinetics and desorption isotherms
M.J. Barroca, R.P.F. Guiné
Journal of Hygienic Engineering and Design 35, 73-82 (2021)
Study of the drying kinetics and desorption isotherms of eggplant in convective air drying
M.J. Barroca, R.P.F. Guiné
Journal of Hygienic Engineering and Design 35, 175-182 (2021)
Development of a new pasta product by the incorporation of chestnut flour and bee pollen
M. Brochard, P. Correia, M.J. Barroca, R.P.F. Guiné
Applied Sciences 11(14), 6617, 1-19 (2021)
Knowledge and consumption habits related with white crowberries (Corema album L.)
A. Moreira da Silva, M.J. Barroca, R.P.F. Guiné
Applied Sciences 11(12), 5463, 1-14 (2021)
Apple fermented products: an overview of technology, properties and health effects
R.P.F. Guiné, M.J. Barroca, T.E. Coldea, E. Bartkiene, O. Anjos
Processes 9(2), 223, 1-25 (2021)
The duality of innovation and food development versus purely traditional foods
R.P.F. Guiné, S.G. Florença, M.J. Barroca, O. Anjos
Trends in Food Science & Technology 109, 16-24 (2021)
Camarinhas na alimentação e na saúde
M.J. Barroca, A. Moreira da Silva
Revista de Ciência Elementar V9(01), 011 (2021)
The link between the consumer and the innovations in food product development
R.P.F. Guiné, S.G. Florença, M.J. Barroca, O. Anjos
Foods 9(1317), 1-22 (2020)
The drying process of Sarcocornia perennis: impact on nutritional and physico-chemical properties
M.J. Barroca, R.P.F. Guiné, A.M. Amado, S. Ressurreição, A. Moreira da Silva, M.P.M. Marques, L.A.E. Batista de Carvalho
Journal of Food Science & Technology 57(12), 4443-4458 (2020)
Physicochemical properties, antioxidant action and practical application in fresh cheese of the solid inclusion compound γ-cyclodextrin·quercetin, in comparison with β-cyclodextrin·quercetin
A.B. Pereira, A. Moreira da Silva, M.J. Barroca, M.P.M. Marques, S.S. Braga
Arabian Journal of Chemistry 13, 205-215 (2020)
Shedding light into the health-beneficial properties of Corema album – a vibrational spectroscopy study
D. Martin, J. Marques, A.M. Amado, M.J. Barroca, A. Moreira da Silva, L.A.E. Batista de Carvalho, M.P.M. Marques
Journal of Raman Spectroscopy 51, 313-322 (2020)
SoSValor: Soluções sustentáveis para a valorização de produtos naturais e resíduos industriais de origem vegetal
M. Henriques, A. Moreira da Silva, A. Veloso, C. Galhano, C. Pintado, F. Delgado, F. Ferreira, I. Seabra, I. Rodrigues, J. Noronha, L. Castro, L. Paulo, M. Goulão, M.J. Barroca, M.J. Moreira, M.N. Pinheiro, S. Santos, S. Dias
APH – A revista da Associação Portuguesa de Horticultura 132, 32-34 (2019)
The panorama of usage of flowers for eating purposes: results from a questionnaire survey
M.J. Barroca, R.P.F. Guiné, S.G. Florença
Journal of International Scientific Publications: Agriculture & Food 6, 331-339 (2018)
Solid-state Studies and Antioxidant Properties of ϒ-Cyclodextrin·Fisetin Inclusion Compound
J.M. Pais, M.J. Barroca, M.P.M. Marques, F.A. Almeida Paz e S.S. Braga
Beilstein Journal of Organic Chemistry 13, 2138–2145 (2017)
Artificial Neural Network Modelling of the Chemical Composition of Carrots Submitted to Different Pre-Drying Treatments
M.J. Barroca, R.P.F. Guiné, A.R.P. Calado, P.M.R. Correia, M. Mendes
Food Measure 11, 1815-1826 (2017)
Artificial Neural Network Modelling the Antioxidant Activity and Phenolic Compounds of Bananas Submitted to Different Drying Treatments
R.P.F. Guiné, M.J. Barroca, F.J. Gonçalves, M. Alves, S. Oliveira, M. Mendes
Food Chemistry 168, 454-459 (2015)
Adsorption Isotherms of Maria Biscuits from Different Brands
R.P.F. Guiné, M.J. Barroca, D. Pereira, P.M.R. Correia
Journal of Food Process Engineering 37, 329–337 (2014)