Rui Manuel Matos Meireles de Barros

Invited Assistant Professor
Rui Barros

rbarros@ucp.pt

Generic Bio

PhD in Biotechnology in 2006, from the Portuguese Catholic University. Consultant in Food Engineering, he is responsible for coordinating R & DT projects financed by the QREN program. He works as an auditor of Food Hygiene and Safety and is coordinator of Hygiene and Food Safety at Centro Hospitalar de São João. He also works as a consultant and coordinator of research projects involving planning and experimental design and statistical treatment. He has over 10 years of teaching experience in the field of Statistics.
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Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese

Rui Manuel Matos Meireles de Barros (with Rita S. Inácio). 2022. Foods
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Development of Oral Strips Containing Chitosan as Active Ingredient: A Product for Buccal Health

Freni Kekhasharú Tavaria, Manuela Pintado & Rui Manuel Matos Meireles de Barros (with Alejandra Cardelle-Cobas). 2015. International Journal of Polymeric Materials and Polymeric Biomaterials
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Effect of dietary probiotic supplementation on growth and innate immune system in sole (Solea senegalensis Kaup, 1858) subjected to pathogenic bacteria infection and handling stress

Rui Manuel Matos Meireles de Barros 2014. Frontiers in Marine Science ; volume 1 ; ISSN 2296-7745
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The effect of method, standard and sample components on the total antioxidant capacity of commercial waters assessed by optical conventional assays

Rui Manuel Matos Meireles de Barros (with Moreira, F.T.C.). 2012.
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Anterior decompression and fusion for spondilotic cervical mielopathy with a minimal ten-year follow-up | Tratamento cirúrgico por via anterior na mielopatia cervical espondilótica com seguimento mínimo de dez anos

Rui Manuel Matos Meireles de Barros (with Pinto, R.P.). 2010.
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Microbiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safety

Paula Teixeira, Tim Hogg & Rui Manuel Matos Meireles de Barros (with Almeida, G.). 2007. Journal of Food Protection
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Molecular characterization of peptides released from β-lactoglobulin and α-lactalbumin via cardosins A and B

Rui Manuel Matos Meireles de Barros (with Barros, R.M.). 2006.
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A kinetic model for hydrolysis of whey proteins by cardosin A extracted from Cynara cardunculus

Rui Manuel Matos Meireles de Barros (with Barros, R.M.). 2004.
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Hydrolysis of α-lactalbumin by cardosin A immobilized on highly activated supports

Rui Manuel Matos Meireles de Barros (with Barros, R.M.). 2003.
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Hydrolysis of caseins by extracts of Cynara cardunculus precipitated by ammonium sulfate

Rui Manuel Matos Meireles de Barros (with Silva, S.V.). 2002.
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Modeling the kinetics of whey protein hydrolysis brought about by enzymes from Cynara cardunculus

Rui Manuel Matos Meireles de Barros (with Barros, R.M.). 2002.
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Hydrolysis of whey proteins by proteases extracted from Cynara cardunculus and immobilized onto highly activated supports

Rui Manuel Matos Meireles de Barros (with Lamas, E.M.). 2001.
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On the enzymatic hydrolysis of whey proteins brought about by cardosin a from Cynara carduncunlus.

Rui Manuel Matos Meireles de Barros (with Barros, R.M.). 2001.
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Quantitative studies on the enzymatic hydrolysis of milk proteins brought about by cardosins precipitated by ammonium sulfate

Rui Manuel Matos Meireles de Barros (with Barros, R.M.). 2001.
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Decreases in molecularity promote conversion when reactions are catalyzed by enzymes immobilized in slab-shaped beads

Rui Manuel Matos Meireles de Barros (with Barros, R.M.). 1999.
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The effect of dimerization on the heat ability of soluble enzymes

Rui Manuel Matos Meireles de Barros (with Barros, R.M.). 1996.
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