Maria João Nepomuceno Pereira Monteiro Palermo de Faria

Researcher

Generic Bio

Maria João P. Monteiro holds a Ph.D. in Biotechnology with specialization in Food Science and Engineering from the Biotechnology College of Portuguese Catholic University (ESB-UCP), a MSc in Oenology and Ampelology from University of Bordeaux II and a B.Sc. in Chemical Engineering from Faculty of Engineering of University of Porto. She is a member of of ESB-UCP since 1988. Is a Teaching Assistant with Regency of Sensory Evaluation and a researcher in in the areas of chemical-sensory properties of food products, consumer perception and cross-cultural sensory studies. Previously (1991-2013) she was Teaching Assistant and Coordinator of the Food Chemical  and Sensory Analysis laboratories of ESB-UCP.

She is president of National Technical Commission for Standardization in Sensory Analysis and Auditor of Food Chemical and Sensory Analysis Testing Laboratories (ISO 17025) of Portuguese Institute for Accreditation. She is the ESB representative in ESN (European Sensory Network).

Paper

Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: Biological, sensorial and quality aspects

Paper

Functional characterisation and sensory evaluation of a novel synbiotic okara beverage

Paper

The most important attributes of beef sensory quality and production variables that can affect it: A review

Manuela Pintado & Maria João Nepomuceno Pereira Monteiro Palermo de Faria (with Diva Santos). 2021. Livestock Science
Paper

Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate

Ana Maria Gomes & Maria João Nepomuceno Pereira Monteiro Palermo de Faria (with Pereira, Joana Odila). 2019. Food & Function
Book Chapter

Quality Improvement and New Product Development in the Hibiscus Beverage Industry

Manuela Pintado & Maria João Nepomuceno Pereira Monteiro Palermo de Faria (with Monteiro, Maria João P.). 2019. Processing and Sustainability of Beverages
Book Chapter

Food Product Introduction Failure: Reasons and Remedies

Maria João Nepomuceno Pereira Monteiro Palermo de Faria (with Costa, Ana Isabel Almeida). 2018. Reference Module in Food Science
Paper

Impact of whey protein coating incorporated with Bifidobacterium and Lactobacillus on sliced ham properties

Paper

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes.

Manuela Pintado & Maria João Nepomuceno Pereira Monteiro Palermo de Faria (with Monteiro, M.J.P.). 2017. Food Chemistry
Paper

Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

Manuela Pintado & Maria João Nepomuceno Pereira Monteiro Palermo de Faria (with Monteiro, Maria João P.). 2017. Journal of Sensory Studies
Paper

Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)

Paper

Consumer acceptance and sensory profiling of reengineered kitoza products.

Paper

Nutritional characterization of acorn flour (a traditional component of the Mediterranean gastronomical folklore)

Manuela Pintado & Maria João Nepomuceno Pereira Monteiro Palermo de Faria (with Silva, Sara). 2016. Journal of Food Measurement and Characterization
Paper

Stability in consumers’ responses to unfamiliar hibiscus drinks

Paper

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life.

Manuela Pintado & Maria João Nepomuceno Pereira Monteiro Palermo de Faria (with do Amaral DS). 2015. Food and Function
Paper

Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

Ana Maria Gomes, Manuela Pintado & Maria João Nepomuceno Pereira Monteiro Palermo de Faria (with Queiroga, R.C.R.E.). 2013. LWT - Food Science and Technology
Paper

Antimicrobial effects of chitosans and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systems

Paper

Chemical and microbiological characterisation of “Salpicão de Vinhais” and “Chouriça de Vinhais”: Traditional dry sausages produced in the North of Portugal

Paper

Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety

Paper

Comparison between sensory descriptors and flavour compounds in an ovine Portuguese traditional cheese (Serra da Estrete)

Paper

Determinación Rápida de Coliformes e E.Coli en chorizo mediante procedimentos impedimétricos

Other

Validation d'une méthode de dosage. Application a l'analyse des amines biogènes du vin.

Paper

Validation d'une méthode de dosage. Application à l'analyse des amines biogènes du vin.

Maria João Nepomuceno Pereira Monteiro Palermo de Faria (with Faria, Maria). 1994. Bulletin de l'OIV.