graduate at Farmácia e Bioquímica from Universidade de São Paulo (1981), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1985) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (1993). Has experience in Science and Technology of the Food, acting on the following subjects: método de análise, alimentos, clae, ácido fólico and vitaminas. (Source: Lattes Curriculum)
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Infants represent a vulnerable group to the toxicity of certain compounds formed during thermal processing of the food, migrants from packaging and environmental contaminants since the metabolic pathways are still immature and food intake per body weight is higher as compared to adults. Evidence suggests that early exposure to these compounds increases the risk of developing certain chron…
Antioxidant capacity in vitro assay consists in a widely employed measuring methodology for preliminar evaluation of the biological activity of food matrix. In the last years, it has been developed scientifical assays to assess antioxidant activity of several fruits and vegetables extracts against reactive species naturally produced by human metabolism, such as superoxide, hypochlorous ac…
Yerba mate is employed for preparing of chimarrão and terere, two traditional beverages greatly consumed in Latin American, which differ each other in two aspects: the first one consists in a parcial infusion in hot water, while terere constitutes a total infusion in cold water. The most widespread manner of consuming these beverages is characterized by repeated additions of water on the …
(Only some records are available in English at this moment)
Açaí (Euterpe oleracea Mart.) is the third most produced fruit in Brazil, with the State of São Paulo being the largest consumer market for açaí pulps that are sold outside the State of Pará - the largest national producer. Due to the increased consumption of açaí pulps and sorbets in plastic packaging, concerns are raised about the occurrence of contaminants with potential risks to human…
Currently, it has been observed a huge variety of food products for infants. Baby foods are mainly composed by fruits, cereals, meats, and milk, which are susceptible to the presence of agrochemical residues and contaminants formed during the thermal processing. Thus, the occurrence of these compounds in baby foods has drawn researchers and regulatory authorities' attention to the toxicit…
Human milk is the main source of nutrients for infants during the first months of life. However, human milk might contain toxic chemical substances, which cause harm to infants due to the vulnerability of the organism, which is still underdeveloped and unable to efficiently metabolize and excrete toxic chemicals. Substances such as Bisphenol A (BPA), Benzophenones (BPs) and Polycyclic Aro…
Plants used for infusion preparation (teas) are expressively consumed in Brazil as aromatic beverage or in the treatment or reduction of several symptoms, however, this plants are several times purchased in stores where there is little or no information about their safety. Additionally, the National Health Surveillance Agency (Agência Nacional de Vigilância Sanitária, ANVISA), cares about…
Plastics are not inert and can interact with food products. Thus, the plastic materials used in manufacturing of baby bottles can interact with food and plastic components can migrate into the product, exposing children to monomers, additives, and other substances. Over 50% of the population uses baby bottles for feeding children between 0 and 12 months, however, there is a lack of data o…
(Only some records are available in English at this moment)
Infant formulas mainly consist of cow or soy milk, added with vegetable oils, carbohydrates, vitamins, and minerals, in which the raw material may be contaminated with pesticides and mycotoxin residues. As a result, research on the incidence of mycotoxins and pesticide residues has gained notoriety from researchers and regulatory agencies around the world. However, there are few studies …
Açaí (Euterpe oleracea Mart.) is among the most produced fruits in Brazil, and its consumer market is expanding rapidly. One of the main factors responsible for the expansion of açaí production is related to the increase of its consumption on both domestic and international markets. Among the contaminants that can be found in açaí-based products are included agrochemical residues from env…
In recent years, advances in ultra-high-performance liquid chromatography (UHPLC) coupled with mass spectrometry (MS) have increased exponentially resulting in a change in traditional chromatographic techniques in the field of food contaminant analysis. Multi-class and multi-residues methods, with minimum sample preparation, and consequently, minimum sample handling and reduction in the u…
In Brazil, can be observed an increased production and consumption of ready-to-drink teas, especially those based on toasted yerba mate (Ilex paraguariensis) or black tea (Camellia sinensis). It is known that these herbs may contain polycyclic aromatics hydrocarbons (PAH) coming from environmental contamination or processing steps, as well as phthalates, additives used in some plastic pac…
Baby bottles might contain Non-intentionally added substances (NIAS) as a result of the reaction and degradation processes or the presence of impurities in the raw materials used for producing of the utensil. Plastics such as baby bottles, are not inert and can transfer these compounds into to food. However, there is a lack of data on the migration of NIAS from polypropylene, silicone, an…
(Only some records are available in English at this moment)
| 18 / 10 | Completed research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 14 / 7 | Completed scholarships in Brazil |
| 2 / 2 | Ongoing scholarships abroad |
| 4 / 4 | Completed scholarships abroad |
| 40 / 25 | All research grants and scholarships |
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CV Lattes
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