PrintBachelor Degree in Nutritional Sciences (FCNAUP); Post graduation in Food Innovation and Health (ESB-UCP); Master Degree in Biotechnology and Innovation (ESB-UCP). PhD student (Biotechnology PhD program - ESB-UCP). Senior technician at ESB-UCP, also collaborating in the teaching of some subjects, mainly of the Nutritional Sciences Bachelor Degree. Team member of some research projects, including, FIBREPRO - Optimization of fermentation processes for the creation of products containing high-fiber cereals: promotion of fiber intake in Africa and Europe (FCT - ERA-AFR / 0002/2013; 2014-2017); TRUE - Transition paths to sustainable vegetables in Europe (EU-H2020; 2017-2021) and Arroz-BIG - Development of rice products with low glycemic index (COMPETE 2020). Main research areas: Celiac Disease, gluten-free diet, development of gluten-free products; nutritional value, extraction and characterization of bioactive compounds and dietary fiber of legumes and legume sprouts; development of legume based food products.
Publications:
Pimenta-Martins A, Pinto E, Gomes A. Doença Celíaca – O Estado da Arte. Nutrícias 2012;12:36-39.
Pimenta-Martins A, Pinto E, Gomes A. Perceção do estado de saúde e da qualidade de vida numa amostra de celíacos portugueses. GE Jornal Português de Gastrenterologia 2014;21:109-16.
Pimenta-Martins A, Barbosa M. Cereais integrais – Caracterização Nutricional. Revista Factores de Risco 2014;33:9-18.
Vila-Real C, Pimenta A, Gomes A, Pinto E, Maina N. How dietary intake has been assessed in African countries? A systematic review. Critical Reviews in Food Science and Nutrition 2016; (accepted for publication).
Vila-Real C, Pimenta-Martins A, Maina N, Gomes A, Pinto E. Nutritional value of indigenous whole grain cereals millet and sorghum. Nutrition & Food Science International Journal 2017, 4(1). http://dx.doi.org/10.19080/NFSIJ.2017.03.555628
