{"id":466,"date":"2017-08-21T15:15:53","date_gmt":"2017-08-21T15:15:53","guid":{"rendered":"https:\/\/qfmweb.wordpress.com\/?page_id=466"},"modified":"2024-10-29T15:44:08","modified_gmt":"2024-10-29T15:44:08","slug":"maria-joao-barroca","status":"publish","type":"page","link":"https:\/\/qfm.uc.pt\/index.html\/maria-joao-barroca\/","title":{"rendered":"Maria Jo\u00e3o Barroca"},"content":{"rendered":"

\"\"<\/p>\n

Maria Jo\u00e3o Barroca\u00a0<\/b>\u00e9 doutorada em Engenharia Qu\u00edmica pela Universidade de Coimbra, desempenha fun\u00e7\u00f5es de Professor Adjunto na Escola Superior Agr\u00e1ria de Coimbra do Instituto Polit\u00e9cnico de Coimbra, na \u00e1rea de tecnologia alimentar. Dedica a sua actividade ao estudo do impacto de processos de secagem sobre as propriedades f\u00edsico-quimicas dos alimentos e \u00e0 valoriza\u00e7\u00e3o de plantas mar\u00edtimas como ingredientes no desenvolvimento de alimentos funcionais.<\/p>\n

\n\n\n\n
Endere\u00e7o<\/b>
\nDepartamento de Qu\u00edmica
\nFaculdade de Ci\u00eancias e Tecnologia
\nUniversidade de Coimbra
\n3004-535 Coimbra<\/td>\n		E-mail<\/b>
\nmjbarroca@gmail.com<\/a>
\nTelefone<\/b>
\n+351 239 826 541<\/td>\n		ORCID ID<\/a>
\nCi\u00eancia Vitae<\/a>
\nResearcherID<\/a>
\nScopus ID<\/a>
\nResearch Gate<\/a>
\nLinkedIn<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n

Publica\u00e7\u00f5es<\/b><\/p>\n

Development of a Topical Cream from the Ethanolic of Agave sisalana Residues with Anti-Inflammatory and Analgesic Properties<\/a>
\nJ.A.R. Fracasso, M.E. Takahashi, L.T.S. da Costa, D.B. Barbosa, B.A. Soares, W.R. Pereira Martins, N.A. Zoppe, J. Marques, M.P.M. Marques, A.M. da Silva, M.J. Barroca, V.F. Ximenes, J.T. Ribeiro-Paes, L. dos Santos
\nCosmetics 11<\/strong>, 180 (2024)<\/p>\n

Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima<\/em> powder in common wheat dough and bread<\/a>
\nO. Oumayma Toumi, P. Conte, A. Moreira da Silva, M.J. Barroca, C. Fadda
\nJournal of Functional Foods 99<\/strong>, 1-12 (2022)<\/p>\n

Randomized pilot study on the effects of Sarcocornia<\/em> as a salt substitute in arterial blood pressure and vascular function in healthy young adults<\/a>
\nT. Pereira, A.T. Caldeira, A. Caseiro, N. Os\u00f3rio, A. Moreira da Silva, M.J. Barroca
\nFoods 11<\/strong>, 2888 (2022)<\/p>\n

Evaluation of the antioxidant activity of extracts obtained from cherry seeds<\/a>
\nY. 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. Guin\u00e9
\nJournal of Hygienic Engineering and Design 40<\/strong>, 221-226 (2022)<\/p>\n

Corema album<\/em> leaves mediate DNA damage in triple-negative breast cancer cells<\/a>
\nA.S. Cerquido, M. Vojtek, R. Ribeiro-Oliveira, S. Gon\u00e7alves-Monteiro, M.J. Barroca, A. Moreira da Silva, O. Viegas, V. Freitas, J.B. Sousa, I.M.L.V.O. Ferreira, C. Diniz
\nCurrent Issues in Molecular Biology 44<\/strong>, 3598-3610, 1-12 (2022)<\/p>\n

Extraction of phenolic compounds from cherry seeds: a preliminary study<\/a>
\nY. 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. Guin\u00e9
\nAgronomy 12<\/strong>, 1227, 1-15 (2022)<\/p>\n

Development of innovative candied chestnuts from three chestnut cultivars grown in Portugal<\/a>
\nL. Foucher, M.J. Barroca, Y. Dulyanska, P.M.R. Correia, R.P.F. Guin\u00e9
\nFoods 11<\/strong>, 917, 1-15 (2022)<\/p>\n

Sarcocornia perennis<\/em>: a salt substitute in savory snacks<\/a>
\nE. Clavel-Coibri\u00e9, J.R. Sales, A. Moreira da Silva, M.J. Barroca, I. Sousa, A. Raymundo
\nFoods 10(12)<\/strong>, 3110, 1-17 (2021)<\/p>\n

Study of antioxidant activity in extracts from fresh and dried halophyte plants<\/a>
\nM.J. Barroca, I.F.P. Mansinhos, R.P.F. Guin\u00e9, A. Moreira da Silva
\nJournal of Hygienic Engineering and Design 36<\/strong>, 143-149 (2021)<\/p>\n

Sea purslane as an emerging food crop: nutritional and biological studies<\/a>
\nA. Pires, S. Agreira, S. Ressurrei\u00e7\u00e3o, J. Marques, R. Guin\u00e9, M.J. Barroca, A. Moreira da Silva
\nApplied Sciences 11(17)<\/strong>, 7860, 1-18 (2021)<\/p>\n

Novel insights into Corema album<\/em> berries: vibrational profile and biological activity<\/a>
\nJ. Marques, A.M. Amado, V. Lysenko, N. Os\u00f3rio, L.A.E. Batista de Carvalho, M.P.M. Marques, M.J. Barroca, A. Moreira da Silva
\nPlants 10(9)<\/strong>, 1761, 1-19 (2021)<\/p>\n

The drying of kiwi: modelling of drying kinetics and desorption isotherms<\/a>
\nM.J. Barroca, R.P.F. Guin\u00e9
\nJournal of Hygienic Engineering and Design 35<\/strong>, 73-82 (2021)<\/p>\n

Study of the drying kinetics and desorption isotherms of eggplant in convective air drying<\/a>
\nM.J. Barroca, R.P.F. Guin\u00e9
\nJournal of Hygienic Engineering and Design 35<\/strong>, 175-182 (2021)<\/p>\n

Development of a new pasta product by the incorporation of chestnut flour and bee pollen<\/a>
\nM. Brochard, P. Correia, M.J. Barroca, R.P.F. Guin\u00e9
\nApplied Sciences 11(14)<\/strong>, 6617, 1-19 (2021)<\/p>\n

Knowledge and consumption habits related with white crowberries (Corema album<\/em> L.)<\/a>
\nA. Moreira da Silva, M.J. Barroca, R.P.F. Guin\u00e9
\nApplied Sciences 11(12)<\/strong>, 5463, 1-14 (2021)<\/p>\n

Apple fermented products: an overview of technology, properties and health effects<\/a>
\nR.P.F. Guin\u00e9, M.J. Barroca, T.E. Coldea, E. Bartkiene, O. Anjos
\nProcesses 9(2)<\/strong>, 223, 1-25 (2021)<\/p>\n

The duality of innovation and food development versus purely traditional foods<\/a>
\nR.P.F. Guin\u00e9, S.G. Floren\u00e7a, M.J. Barroca, O. Anjos
\nTrends in Food Science & Technology 109<\/strong>, 16-24 (2021)<\/p>\n

Camarinhas na alimenta\u00e7\u00e3o e na sa\u00fade
\nM.J. Barroca, A. Moreira da Silva
\nRevista de Ci\u00eancia Elementar V9(01)<\/strong>, 011 (2021)<\/p>\n

The link between the consumer and the innovations in food product development<\/a>
\nR.P.F. Guin\u00e9, S.G. Floren\u00e7a, M.J. Barroca, O. Anjos
\nFoods 9(1317)<\/strong>, 1-22 (2020)<\/p>\n

The drying process of Sarcocornia perennis<\/em>: impact on nutritional and physico-chemical properties<\/a>
\nM.J. Barroca, R.P.F. Guin\u00e9, A.M. Amado, S. Ressurrei\u00e7\u00e3o, A. Moreira da Silva, M.P.M. Marques, L.A.E. Batista de Carvalho
\nJournal of Food Science & Technology 57(12)<\/strong>, 4443-4458 (2020)<\/p>\n

Physicochemical properties, antioxidant action and practical application in fresh cheese of the solid inclusion compound \u03b3-cyclodextrin\u00b7quercetin, in comparison with \u03b2-cyclodextrin\u00b7quercetin<\/a>
\nA.B. Pereira, A. Moreira da Silva, M.J. Barroca, M.P.M. Marques, S.S. Braga
\nArabian Journal of Chemistry 13<\/strong>, 205-215 (2020)<\/p>\n

Shedding light into the health-beneficial properties of Corema album<\/em> \u2013 a vibrational spectroscopy study<\/a>
\nD. Martin, J. Marques, A.M. Amado, M.J. Barroca, A. Moreira da Silva, L.A.E. Batista de Carvalho, M.P.M. Marques
\nJournal of Raman Spectroscopy 51<\/strong>, 313-322 (2020)<\/p>\n

SoSValor: Solu\u00e7\u00f5es sustent\u00e1veis para a valoriza\u00e7\u00e3o de produtos naturais e res\u00edduos industriais de origem vegetal
\nM. 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. Goul\u00e3o, M.J. Barroca, M.J. Moreira, M.N. Pinheiro, S. Santos, S. Dias
\nAPH \u2013 A revista da Associa\u00e7\u00e3o Portuguesa de Horticultura 132<\/strong>, 32-34 (2019)<\/p>\n

The panorama of usage of flowers for eating purposes: results from a questionnaire survey<\/a>
\nM.J. Barroca, R.P.F. Guin\u00e9, S.G. Floren\u00e7a
\nJournal of International Scientific Publications: Agriculture & Food 6<\/strong>, 331-339 (2018)<\/p>\n

Solid-state Studies and Antioxidant Properties of \u03d2-Cyclodextrin\u00b7Fisetin Inclusion Compound<\/a>
\nJ.M. Pais, M.J. Barroca, M.P.M. Marques, F.A. Almeida Paz e S.S. Braga
\nBeilstein Journal of Organic Chemistry 13<\/strong>, 2138\u20132145 (2017)<\/p>\n

Artificial Neural Network Modelling of the Chemical Composition of Carrots Submitted to Different Pre-Drying Treatments<\/a>
\nM.J. Barroca,\u00a0R.P.F. Guin\u00e9, A.R.P. Calado, P.M.R. Correia,\u00a0M. Mendes
\nFood Measure 11<\/strong>, 1815-1826 (2017)<\/p>\n

Artificial Neural Network Modelling the Antioxidant Activity and Phenolic Compounds of Bananas Submitted to Different Drying Treatments<\/a>
\nR.P.F. Guin\u00e9, M.J. Barroca, F.J. Gon\u00e7alves, M. Alves, S. Oliveira, M. Mendes
\nFood Chemistry 168<\/strong>, 454-459 (2015)<\/p>\n

Adsorption Isotherms of Maria Biscuits from Different Brands<\/a>
\nR.P.F. Guin\u00e9, M.J. Barroca, D. Pereira, P.M.R. Correia
\nJournal of Food Process Engineering\u00a037,\u00a0<\/strong>329\u2013337 (2014)<\/p>\n","protected":false},"excerpt":{"rendered":"

Maria Jo\u00e3o Barroca\u00a0\u00e9 doutorada em Engenharia Qu\u00edmica pela Universidade de Coimbra, desempenha fun\u00e7\u00f5es de Professor Adjunto na Escola Superior Agr\u00e1ria de Coimbra do Instituto Polit\u00e9cnico de Coimbra, na \u00e1rea de tecnologia alimentar. Dedica a sua actividade ao estudo do impacto de processos de secagem sobre as propriedades f\u00edsico-quimicas dos alimentos e \u00e0 valoriza\u00e7\u00e3o de plantas […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-466","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/qfm.uc.pt\/index.html\/wp-json\/wp\/v2\/pages\/466","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/qfm.uc.pt\/index.html\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/qfm.uc.pt\/index.html\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/qfm.uc.pt\/index.html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/qfm.uc.pt\/index.html\/wp-json\/wp\/v2\/comments?post=466"}],"version-history":[{"count":2,"href":"https:\/\/qfm.uc.pt\/index.html\/wp-json\/wp\/v2\/pages\/466\/revisions"}],"predecessor-version":[{"id":4552,"href":"https:\/\/qfm.uc.pt\/index.html\/wp-json\/wp\/v2\/pages\/466\/revisions\/4552"}],"wp:attachment":[{"href":"https:\/\/qfm.uc.pt\/index.html\/wp-json\/wp\/v2\/media?parent=466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}