PrintDegree in Biochemistry at Faculty of Sciences of the University of Porto and master's degree in Food Technology and Safety at Faculty of Sciences and Technology of University NOVA de Lisboa. PhD in Biotechnology (Food Science and Engineering) at Escola Superior de Biotecnologia, Universidade Católica Portuguesa (ESB-UCP) (ended at 2021). Tânia has a scientific career with over 9 years of experience focused on food technology, valorization of by-products and development of functional foods. Currently, Tânia is a researcher at CBQF, ESB-UCP as a member of the “HealthyPetFood” project.
Publications
Ribeiro, T. B., Bonifácio-Lopes, T., Morais, P., Miranda, A., Nunes, J., Vicente, A. A., & Pintado, M. (2021). Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion. Journal of Food Engineering, 297, 110476. https://doi.org/10.1016/j.jfoodeng.2021.110476
Ribeiro, T. B., Campos, D., Oliveira, A., Nunes, J., Vicente, A. A., & Pintado, M. (2021). Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre. Food Research International, 142, 110032. https://doi.org/10.1016/j.foodres.2020.110032
Ribeiro, T. B., Costa, C. M., Bonifácio - Lopes, T., Silva, S., Veiga, M., Monforte, A. R., Nunes, J., Vicente, A. A., & Pintado, M. (2021). Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects. Food Hydrocolloids, 112(April 2020), 106312. https://doi.org/10.1016/j.foodhyd.2020.10631
Ribeiro, T. B., Oliveira, A., Coelho, M., Veiga, M., Costa, E. M., Silva, S., Nunes, J., Vicente, A. A., & Pintado, M. (2021). Are olive pomace powders a safe source of bioactives and nutrients? Journal of the Science of Food and Agriculture, 101(5), 1963–1978. https://doi.org/10.1002/jsfa.10812
Ribeiro, T. B., Oliveira, A., Campos, D., Nunes, J., Vicente, A. A., & Pintado, M. (2020). Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits. Food & Function, 11(3), 2238–2254. https://doi.org/10.1039/C9FO03000J
