graduation at Nutriçao from Pontifícia Universidade Católica de Campinas (2001), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2004) and doctorate at Science and Technology of the Food from Universidade de São Paulo (2009). Has experience in Nutrition, focusing on Nutrition, acting on the following subjects: carboximetilcelulose, soro de leite, coacervação complexa, estabilidade térmica and nutrição. (Source: Lattes Curriculum)
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Obesity is a chronic disease caused by multiple factors and depends on the interaction of genetic, social, behavioral, metabolic and cultural factors. Obesity is a pathology characterized by excessive fat body accumulation when occurs an imbalance between energy intake and energy expenditure. It is well known that the homeostatic control of body energy balance is carried out by specific p…
Evidence suggest that the ingestion of alkalisers such as sodium bicarbonate (NaHCO3) and sodium citrate (citrate-Na) seems to improve exercise performance and delay fatigue in high intensity intermittent exercise. Recently, it was reported that this buffer improved performance of tennis players in specific tests. However the ergogenic effect of alkalisers is accompanied by collateral eff…
The FODMAPs (English term Fermentable Fermentable Oligo-, Di-, Mono-saccharides and Polyols) are hydrates that encompass some foods belonging to the classes of Oligosaccharides, Disaccharide, Monosaccharide and Polyols. Researches have indicated that foods composed of these hydrates aggravated the symptoms of some digestive diseases, such as Irritable Bowel Syndrome (IBS). Because they po…
The perception of taste depends on the detection threshold, which is the minimum stimulus capable of producing a sensation of taste (MEILGAARD et al., 1999, apud PIOVESANA, 2012). This threshold may be influenced by some factors such as high blood pressure, increase in body weight, food and sleep quality. In hypertensive patients, for example, there is an activation of the renin-angiotens…
Vegetables stalks and leaves have a significant amount of bioactive compounds, especially phenolic compounds that are waste during domestic and industrial processes. Beetroots (Beta vulgaris L.) byproducts (stalks, leaves, husks or bagasse) presented cytotoxic capacity and expressive ability in improving the response to oxidative stress in animals subjected to high-fat diet. Thus, this pr…
| 5 / 3 | Completed research grants |
| 3 / 3 | Completed scholarships in Brazil |
| 8 / 6 | All research grants and scholarships |
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CV Lattes
ORCID