PrintJoana Maria Carvalho Gomes has a degree in Applied Biology in 2014 by the Universidade do Minho and a Master's Degree in Applied Microbiology in 2017 by the Universidade Católica Portuguesa - Escola Superior de Biotecnologia. Results from research work developed during her Master were disseminated to the scientific community by two research paper published in an international scientific journal with peer review, one book chapter published by the international Nova Science Publishers (by invitation), and six poster communication meeting. She also did a Post- graduation in Entrepreneurship and Innovation for the Textile and Clothing Industry, where developed a product idea for a textile with the incorporation of a natural compound, idea that was awarded with the 3rd place in an advanced program for accelerating ideas in textile business NETT - Novas Empresas Tecnológicas Têxteis.
Publications
Gomes J, Barbosa J, Teixeira P (2021). The inhibitory concentration of natural food preservatives may be biased by the determination methods. Foods,10: 1009. doi: 10.3390/ foods10051009.
Gomes J, Barbosa J, Teixeira P (2020). Preservation of meat products: Natural antimicrobial agents as an alternative to chemical antimicrobials. In Meat Products: Chemistry, Consumption and Health Aspects. Nova Science Publishers. ISBN: 978-1-53618-978-0.
Gomes J, Barbosa J, Teixeira P (2019). Natural Antimicrobial Agents as an Alternative to Chemical Antimicrobials in the Safety and Preservation of Food Products. Current Chemical Biology, 13 (1). doi:10.2174/2212796812666180511115037.
