João Paulo Ferreira

Professor(a) Auxiliar

João Paulo Ferreira

Professor(a) Auxiliar

Biografia

O Prof. João Paulo Ferreira é licenciado em Engenharia Química pela Universidade do Porto (1987) e doutorado em Engenharia Bioquímica pelo Massachusetts Institute of Technology (1993). É professor auxiliar na ESB-UCP desde 1993 e, actualmente, é o coordenador de 5 unidades curriculares, de licenciaturas e mestrado. Coordenou o Mestrado em Engenharia Biomédica durante 10 anos. Agora é o coordenador ERASMUS da ESB. Na investigação, desenvolve projectos em tecnologia de lacticínios, tecnologia associada ao café bebida, entre outros projectos de ciência alimentar aplicada. O Prof. J. P. Ferreira também liderou vários projectos na área biomédica, como tecnologia de libertação controlada de princípios bioactivos, produção de mini-anticorpos recombinantes, microemulsões e química de proteínas aplicada. Tem publicações nas áreas referidas, bem como artigos pedagógicos de Bioquímica e de Termodinâmica; é ainda autor de um livro didáctico de Termodinâmica.

Áreas de Investigação:

Publicações

Artigo

Elevating Skincare Science: Grape Seed Extract Encapsulation for Dermatological Care

João Paulo Ferreira & Manuela Pintado (with Maria Leonor Teixeira Pinto de Castro). 2024. Molecules

Mensagem de Natal da diretora da Escola Superior de Biotecnologia

Cristina Monteiro: "Balanço Ambiental de 2024: o ano em revista"

Webinar UCP4SUCCESS: “Descomplicar a Universidade: Da gestão do tempo ao sucesso académico”

João Paulo Ferreira

João Paulo Ferreira

Biografia

Elevating Skincare Science: Grape Seed Extract Encapsulation for Dermatological Care

Endowed polyphenols for vaginal infections in advanced delivery systems

Development of new food products with alternative proteins obtained from agrifood byproducts

Grape By-Products in Sustainable Cosmetics: Nanoencapsulation and Market Trends

Structural and microbiological studies of a novel fermented non-dairy product

Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties

Development of New Added-Value Dairy Products from Cheese Surpluses - Biochemical, Structural and Sensorial Characterization

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheeses

Yogucheeses  yogurts fortified with melted cheese: microstructural, textural and rheological characterization

Probing the structure-holding interactions in cheeses by dissociating agents  A review and an experimental evaluation with emmental cheese

Desenvolvimento de uma Linha de Gelados para Grupos Alvo Específicos

Development of a Novel Fresh Cheese Incorporating Ripened Cheese Surpluses

Development of a novel fresh cheese incorporating ripened cheese surpluses

The Effect of Dissociating Agents on the Dispersion of a Grated Cheese  Conclusions for its Structure-Holding Interactions

Manteiga aromatizada: caracterização técnica e testes de aceitação

Incorporação de Aromas Naturais em Manteiga e Chantili

Análise Sensorial de Café Expresso

Café Regular Americano – Caracterização e Optimização da Extração face às Preferências do Consumidor

First and second law analyses to an energetic valorization process of biogas

Análise Energética e Exergética de um Processo de Valorização de Biogás

Development of an immunoassay for ciprofloxacin based on phage displayed antibody fragments

Development of an immunoassay for ciprofloxacin based on phage-displayed antibody fragments

Effects of the components of two antimicrobial emulsions

A Água e a Física

Selecção e Caracterização de Mini-Anticorpos Recombinantes Anti-Ciprofloxacina

Antimicrobial effects of a microemulsion and a nanoemulsion on enteric and other pathogens and biofilms

Antimicrobial Effects of Microemulsions on Foodborne Bacteria and Biofilms

Calculating and visualizing thermodynamic equilibrium. A tutorial on the isolated system with an internal adiabatic piston

Changes in the pool of free fatty acids in ovine, bovine and caprine milk fats, effected by viable cells and cell-free extracts of Lactococcus lactis and Debaryomyces vanrijiae

Development of an immunoassay for ciprofloxacin using phage-displayed antibody fragments

Flavour development via lipolysis of milkfats: changes in the free fatty acids pool

Optimization of the conditions for the expression of an anti-transthyretin scFv in Pichia pastoris

Optimization of the conditions for the expression of an anti-transthyretin scFv in Pichia pastoris

Optimization of the expression of single-chain antibodies using different E. coli systems

Optimization of the expression of single-chain antibodies using different E. coli systems

Optimization of the expression of single-chain antibodies using different Escherichia coli systems

Antimicrobial Effects of Microemulsions on Foodborne Bacteria and Biofilms

Como interpretar a entropia?

Expression of an anti-transthyretin scFv in Escherichia coli

Expression of an anti-transthyretin scFv in Pichia pastoris

Selection of anti-TTR scFv from a combinatorial phage display library

Understanding the Thermodynamics of equilibria across semipermeable membranes

Tensão superficial  sua natureza e efeitos

Tensão superficial – sua natureza e efeitos

Termodinâmica Fundamental para Ciências e Engenharias

Segredos da Catálise Enzimática

Microcapsules with Chitosan for Delivering Small Proteins to the Intestine

Microparticles for delivering therapeutic peptides and proteins to the lumen of the small intestine

Microparticles for Delivering Therapeutic Peptides and Proteins to the Lumen of the Small Intestine

Selection of Anti-Idiotypic scFv´s From a Phage Display Library and Their Expression in an E. coli Suppressor Strain

Selection of Anti-Idiotypic scFv´s From a Phage Display Library and Their Expression in an E. coli Suppressor Strain

Microparticles for Delivering Therapeutic Proteins and Peptides to the Small Intestine

Development of Microparticles for Peptides and Proteins Bioactive in the GI Gut

Effect of drug properties on the release from CAP microspheres prepared by a solvent evaporation method

Proteínas terapêuticas: Presente e perspectivas futuras

Transthyretin apheresis in FAP: an update

Transthyretin apheresis in FAP: an update

Development of immunoadsorbents for the treatment of familial amyloidotic polyneuropathy (FAP) type I

Microencapsulação: técnicas e aplicações

Microspheres for Sustained Release of Thiamine

Study of an anti-human transthyretin immunoadsorbent. Influence of coupling chemistry on binding capacity and ligand leakage

Study of an antihuman transthyretin immunoadsorbent: influence of coupling chemistry on binding capacity and ligand leakage

Termodinâmica

Termodinâmica, 3ª edição, de Y. A. Çengel e M. A. Boles

Catálise Enzimática

Cinética Enzimática

Desenvolvimento de Microcápsulas de Libertação Modificada para Administração Oral

Drug Properties and Release from CAP Microcapsules

Drug properties and release from CAP microcapsules

Effects of Carboxylic Group Modification on Catalysis of Pancreatic Phospholipase A2

Effects of Carboxylic Group Modification on Catalysis of Pancreatic Phospholipase A2

A Study on The Functional Subunits of Phospholipases A2 by Enzyme Immobilization

A study on the functional subunits of phospholipases A<inf>2</inf> by enzyme immobilization

Carbodiimide Modification Enhances Activity of Pig Pancreatic Phospholipase A2

Yogucheeses yogurts fortified with melted cheese: microstructural, textural and rheological characterization

Probing the structure-holding interactions in cheeses by dissociating agents A review and an experimental evaluation with emmental cheese

The Effect of Dissociating Agents on the Dispersion of a Grated Cheese Conclusions for its Structure-Holding Interactions

Tensão superficial sua natureza e efeitos