Maria João Nepomuceno Pereira Monteiro Palermo de Faria

Investigador(a)

Maria João Nepomuceno Pereira Monteiro Palermo de Faria

Investigador(a)

Biografia

É licenciada em Engenharia Química (UP), Mestre em Enologia-Ampelologia (Universidade de Bordéus) e Doutorada em Biotecnologia (UCP).

É membro da ESB-UCP desde 1988, é Presidente da Comissão Técnica de Normalização de Análise Sensorial CT 114, Auditoria Coordenadora e Auditora Técnica do Instituto Português de Acreditação (norma ISO 17025) e membro da European Sensory Network. Colabora em projetos de investigação e na prestação de serviços científicos a empresas do ramo alimentar, formação à medida e consultoria.

A sua área de investigação centra-se na caracterização química e sensorial de produtos alimentares e estudos de consumidor.

Áreas de Investigação:

Publicações

Artigo

Using consumer acceptance to guide microbial thresholds for the shelf life of fresh chicken breasts

Maria João Nepomuceno Pereira Monteiro Palermo de Faria (with Solveig Langsrud). 2027. Food Microbiology

Estudantes de Ciências da Nutrição visitam o Mercado Abastecedor do Porto

Pep4Fish: Inovação na Aquacultura Sustentável

Laboratório de aprendizagem: dos sinais ao conhecimento

Maria João Nepomuceno Pereira Monteiro Palermo de Faria

Maria João Nepomuceno Pereira Monteiro Palermo de Faria

Biografia

Using consumer acceptance to guide microbial thresholds for the shelf life of fresh chicken breasts

Impact of measures to increase packaging recyclability in stability of plant-based burgers

Impact of sodium nitrite reduction on microbiological safety and quality of cooked–smoked traditional Portuguese sausage (chourição)

Nitrite reduction in cooked ham

Using consumer acceptance to guide microbial thresholds for the shelf life of fresh chicken breasts

Chicken breasts packaged under different gas compositions reveal distinct microbial communities and olfactive characteristics

Consumer sensory profiling and liking of bolognese-type sauces

Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage

Evaluation of innovative insect-based products by Portuguese consumers using a repeated exposure approach under a controlled setting

Impact of red wine vinegar-based solution on bacterial communities of squid and shrimp skewers

Improving the nutritional profile of pasta using grass pea (Lathyrus sativus L.) and common bean (Phaseolus vulgaris L.)

Introducing bambara groundnut to the European market

MICROORC

Clean labelling sodium nitrite at pilot scale

Consumer perception and acceptance of foods in Africa

Microbial conjugated linolenic acid-enriched fermented milk using lipase-hydrolyzed flaxseed oil

Modified atmosphere packaging for poultry meat

Sensory evaluation and consumer acceptance of new food products

Coffee consumption during the COVID pandemic in a Portuguese sample

Comparing Different Packaging Conditions on Quality Stability of High-Pressure Treated Serra da Estrela Cheeses during Cold Storage

Development of an innovative laminated dough with half-fat content

Development of an innovative laminated dough with half-fat content

Development of clean label bakery products with natural preservatives

Revitalizing the bakery industry

Revolutionizing the bakery industry

Development and evaluation of flours from cereal and legume flours for biscuits making

Pasteurised eggs - a food safety solution against Salmonella backed by sensorial analysis of dishes traditionally containing raw or undercooked eggs

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

Functional characterisation and sensory evaluation of a novel synbiotic okara beverage

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

Ripening of ‘Rocha’ pear under different storage conditions

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

Evaluation of microbiological quality of beef samples from of semi-intensive and intensive production systems

Nutritional and sensory characterization of semi-intensively and intensively grown beef

Nutritional and sensory characterization of semi-intensively and intensively grown beef

Quality Improvement and New Product Development in the Hibiscus Beverage Industry

Comparison between semi-intensively and intensively grown beef

Consumer acceptance and chemical-sensory properties and of Hayward kiwifruit

Food Product Introduction Failure: Reasons and Remedies

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

Manteiga aromatizada

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

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

Evaluation of drying and storage conditions on nutritional and sensory properties of dried galega kale (Brassica oleracea L. var. Acephala)

WP3 nutrition and product development - objectives, ongoing research and communication at UCP

Avaliação sensorial de queijos coalhos maturados

Consumer acceptance and sensory profiling of reengineered kitoza products

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

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

Stability in consumers’ responses to unfamiliar hibiscus drinks

Consumers’ knowledge on protected designation of origin of food products - a cross cultural study

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

Consumers’ sensory perception and acceptability of Hibiscus drinks

Consumers’ sensory perception and acceptability of Hibiscus drinks

Studies on reengineered Kitoza (a Malagasy meat product)

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

Extractos de elevado valor acrescentado obtidos a partir de pré e subprodutos de ginjinha (caules e folhas), método de extracção e suas aplicações

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

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

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

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

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

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

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

Insect-based dinner products for meat substitution in ordinary diets

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