CV Lattes
Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Química from Universidade de São Paulo (1997), master's at Chemistry from Universidade de São Paulo (2000) and doctorate at Chemistry from Universidade de São Paulo (2006). Has experience in Chemistry, focusing on Separation, acting on the following subjects: capillary electrophoresis, eletroforese capilar, urine, muconic acid and benzene exposure. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| TITULO |
| Articles published in other media outlets (0 total): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
Polycyclic aromatic hydrocarbons (PAHs) are a class of organic compounds characterized by a structure of carbon and hydrogen atoms forming two or more fused rings without the presence of hetero atom or substituent. Among the PAHs, benzo[a]pyrene (BaP) is one of the most investigated and the International Agency for Research on Cancer (IARC) classifies BaP as carcinogenic to humans (Group …
Aromatic heterocyclic amines (AHAs) are present in cooked meats, and are formed via the Maillard reaction having as precursors cretin, creatinine, amino acids and sugars. The most common are 2-amino-3-methylimidazo [4,5-f] quinoline (IQ), 2-amino-3-methylimidazo [4,5- f] quinoxylanine (Ix), 2-amino -3,4-dimethylimidazo [4,5-f] quinoline (MeIQ), 2-amino-3,8-dimethylimidazo [4,5- f] quinoxy…
Parabens are a family of synthetic esters of p-hydroxybenzoic acid and are used as preservatives in food, cosmetics and topical and systemic medications. The most common are methylparaben (MP), ethylparaben (EP), propylparaben (PP) and butylparaben (BP). These compounds have advantages such as low cost, wide spectrum of activity and thermal and chemical stability. Despite being considered…
Mycotoxins are toxic substances produced by the secondary metabolism of several species of filamentous fungi, which can contaminate foods before and after processing, leading to serious problems to the food quality and Public Health. The exposure to mycotoxins occurs predominantly through the ingestion of contaminated food, mainly cereals and by-products, like corn, peanuts and others. A…
| 1 / 1 | Completed research grants |
| 6 / 3 | Completed scholarships in Brazil |
| 7 / 4 | All research grants and scholarships |
| Associated processes | |