PrintManuela Machado holds a BSc degree in Food Science (2011) and an MSc degree in Biotechnology and Food Quality (2013) both obtained at the University of Trás-os-Montes e Alto Douro. After her MSc, she works as a research fellow on two projects in the field of food chemistry. In 2017 she integrates the CBQF team as a research fellow on the FunctionalTuna project. Since 2019, she is a PhD student of the Food Science and Technology and Nutrition Program and works in functional food development based on bioactive lipids. Her research interests are related to the biological properties of lipids, functional foods, nutrition, and analytical chemistry.
Publications
Pimentel L.L, Fontes A.L., Salsinha S., Machado M., Correia I., Gomes A.M., Pintado M., Rodríguez-Alcalá L.M, 2018, Suitable simple and fast methods for selective isolation of phospholipids as a tool for their analysis. Electrophoresis 0, 1-11 DOI 10.1002/elps.201700425.
M. Machado, N. Machado, I. Gouvinhas, R. Domínguez-Perles, A.I.R.N.A. Barros, 2017, FTIR chemometrical approach for clonal assessment: selection of Olea europaea L. optimal phenotypes from cv. Cobrançosa, Journal of Chemometrics, 31: e2860, DOI: 10.1002/cem.2860.
M. Machado, N. Machado, I. Gouvinhas, M. Cunha, J.M.M.M. de Almeida, A.I.R.N.A. Barros, 2015, Quantification of chemical characteristics of olive fruit and oil of cv Cobrançosa in two ripening stages using MIR spectroscopy and chemometrics, Food Analytical Methods,8, 1490-1498, DOI 10.1007/s12161-014-0017-2
