António César Ferreira

Professor(a) Auxiliar Convidado(a)

Antonio Ferreira obteve o seu Ph.D. em Ciências Biológicas e Médicas, pela Universidade Victor Segalen de Bordeaux2. Desde então, é investigador na ESB-UCP em química do sabor e atualmente é Professor Auxiliar Convidado na ESB-UCP. Desde 2010, é Professor na Universidade de Stellenbosch no departamento AgriScience, na área Metabolomics.

Mais recentemente, António assumiu o cargo de” Product Development and Innovation Manager” na Cork Supply Portugal onde lidera os principais projetos industriais focados em (i) automação e Controlo de Processos como High Throughput System para inspeção TCA em tempo real durante a produção de cortiça; em (ii) Digitalização e Análise de Dados e (iii) Desenvolvimento de materiais híbridos (cortiça - polímeros de base biológica) adequados à produção de cortiça.

Atualmente António Ferreira é o coordenador da Plataforma de Metabolómica na ESB-UCP O seu laboratório dedica-se também ao desenvolvimento de sensores não destrutivos e adaptados à obtenção de perfil moleculares da amostra e por isso aptas a serem utilizadas em linha durante a produção.
Publicou mais de 80 artigos, 12 capítulos de livros (7 capítulos revisados por pares). Os artigos da revista foram publicados nas principais revistas nas áreas de química analítica, metabolômica, agrícola e vitivinícola. Muitos desses artigos foram altamente citados e, em média, minhas publicações são citadas 60 vezes por ano; índice h >40 (fonte: Scopus).

Artigo

High-throughput plant phenotyping: a role for metabolomics?

António César Ferreira (with Robert D. Hall). 2022. Trends in Plant Science
Artigo

Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach

António César Ferreira (with Samantha C. Fairbairn). 2022. OENO One
Outras

Chemiomics : a systematic chemistry approach to unravel the interface pathways between oxidation and Maillard mechanism responsible for flavour modulation during wine storage

António César Ferreira (with Monforte, Ana Rita Araújo da Silva Monteiro). 2021.
Artigo

Grapevine and wine metabolomics-based guidelines for fair data and metadata management

António César Ferreira (with Savoi, Stefania). 2021. Metabolites
Artigo

Phenylacetaldehyde real-time release kinetics in wine like model solutions

António César Ferreira (with Monforte, Ana Rita). 2021.
Artigo

Impact of Phenolic Compounds in Strecker Aldehyde Formation in Wine Model Systems: Target and Untargeted Analysis

António César Ferreira (with A. R. Monforte). 2020. Journal of Agricultural and Food Chemistry
Outras

Applying bioimpedance spectroscopy to food products and to the food industry

António César Ferreira (with Barbosa, Maria Inês Araújo). 2019.
Outras

Classificação da condição física e da performance desportiva utilizando espetroscopia de impedância elétrica

António César Ferreira (with Monteiro, Francisca Machado). 2019.
Artigo

Response surface methodology: A tool to minimize aldehydes formation and oxygen consumption in wine model system.

António César Ferreira (with Monforte AR). 2019. Food chemistry.
Outras

Spectroscopic platform for the classification of pathological states

António César Ferreira (with Silva, Miguel Ângelo Alves Gomes dos Santos). 2018.
Outras

(Un)targeted analysis to unravel critical interactions between sugars and phenolics in Strecker aldehydes formation in beverages

António César Ferreira (with Monforte, A.R.). 2017. 15th Weurman FlavournResearch Symposium 2017
Artigo

Genomic and transcriptomic analysis of Saccharomyces cerevisiae isolates with focus in succinic acid production.

António César Ferreira (with Franco-Duarte R). 2017. FEMS yeast research
Outras

New comprehensive procedure for enhanced data analysis and interpretation of Real- Time Measurements: A unique feature for real time flavour generation

António César Ferreira 2017. 15th Weurman Flavour Research Symposium 2017
Outras

New comprehensive procedure for enhanced dataanalysis and interpretation of Real-Time Measurements: A unique feature for real time avour generation

António César Ferreira (with Monforte, A.R.). 2017.
Outras

New insights regarding the role of oxygen, temperature and metals in beverages shelf life

António César Ferreira 2017. Matbim 2017
Outras

New insights regarding the role of oxygen, temperature and metals in beverages shelf life

António César Ferreira 2017. Matbim 2017,
Outras

New insights regarding the role of technological parameters such as metals, oxygen and temperature in wine oxidation.

António César Ferreira 2017. 68th National ASEV Conference
Outras

Nir spectroscopy for non-destructive quality evaluatuion of fish

António César Ferreira (with Rocha, Beatriz Alves da). 2017.
Outras

Portable sensor for impedance analysis in fruit

António César Ferreira (with Magalhães, Sofia Machado). 2017.
Outras

Process control in flavour generation : NIR-MVA as a tool to monitor key odorants formation

António César Ferreira (with Monforte, A.R.). 2017. 15th Weurman Flavour Research Symposium 2017
Artigo

Quinones as Strecker degradation reagents in wine oxidation processes.

António César Ferreira (with Oliveira CM). 2017. Food Chemistry
Artigo

Strecker Aldehyde Formation in Wine: New Insights into the Role of Gallic Acid, Glucose, and Metals in Phenylacetaldehyde Formation.

António César Ferreira (with Monforte AR). 2017. Journal of agricultural and food chemistry
Artigo

Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wine

António César Ferreira (with Coetzee, Carien). 2016. Journal of agricultural and food chemistry
Outras

New insights into the interactions between maillard reaction and oxidation: role of sugar, catechol and metals

António César Ferreira (with Monforte, A. R.). 2016.
Artigo

New integrative computational approaches unveil the Saccharomyces cerevisiae pheno-metabolomic fermentative profile and allow strain selection for winemaking.

António César Ferreira (with Franco-Duarte R). 2016.
Artigo

Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines

António César Ferreira (with Oliveira, Carla M.). 2016. Journal of Food Composition and Analysis
Artigo

Study of quinones reactions with wine nucleophiles by cyclic voltammetry.

António César Ferreira (with Oliveira CM). 2016.
Artigo

Studying haloanisoles interaction with olfactory receptors.

António César Ferreira (with Silva Teixeira CS). 2016.
Artigo

Unravelling the Olfactory Sense: From the Gene to Odor Perception.

António César Ferreira (with Silva Teixeira CS). 2016.
Outras

Wine metrics : revealing the volatile molecular feature responsible for the wine like aroma

António César Ferreira (with Domingues, João Manuel Tomé). 2016.
Outras

WineMetrics: A new approach to unveil the “wine-like aroma” chemical feature

António César Ferreira (with Ferreira, António César Silva). 2016.
Artigo

Chemiomics: Network reconstruction and kinetics of port wine aging

António César Ferreira (with Monforte, A.R.). 2015. Journal of Agricultural and Food Chemistry
Artigo

Hydromonas duriensis gen. nov., sp. nov., isolated from freshwater, in the Douro river, Portugal.

António César Ferreira (with Vaz-Moreira I). 2015.
Artigo

Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach

António César Ferreira (with Oliveira, C.M.). 2015. Food Research International
Artigo

Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds

António César Ferreira (with Coetzee, C.). 2015. Australian Journal of Grape and Wine Research
Artigo

Application of a high-throughput process analytical technology metabolomics pipeline to Port wine forced ageing process

António César Ferreira (with Castro, C.C.). 2014. Food Chemistry
Artigo

Co-metabolic degradation of mono-fluorophenols by the ectomycorrhizal fungi Pisolithus tinctorius

António César Ferreira & Paula Castro (with Franco, A.R.). 2014. Chemosphere
Artigo

Mineralization of 4-fluorocinnamic acid by a Rhodococcus strain

António César Ferreira & Paula Castro (with Amorim, C.L.). 2014. Applied Microbiology and Biotechnology
Artigo

Monitoring Alcoholic Fermentation: An Untargeted Approach

António César Ferreira (with António César Silva Ferreira). 2014. J. Agric. Food Chem.
Artigo

Non-targeted and targeted analysis of wild toxic and edible mushrooms using gas chromatography-ion trap mass spectrometry

António César Ferreira (with Carvalho, L.M.). 2014. Talanta
Outras

Pathways of oxidative degradation of wine

António César Ferreira (with Oliveira, Carla Maria Dias Marques de). 2014.
Outras

Changes in the volatile fraction composition of port wines during aging : a mechanistic approach

António César Ferreira (with Monforte, Ana Rita Araújo da Silva Monteiro). 2013.
Artigo

Chemical composition and antibacterial properties of stem and leaf extracts from Ginja cherry plant

António César Ferreira, Manuela Pintado & Paula Castro (with Piccirillo, C.). 2013. Industrial Crops and Products
Artigo

Effect of the metals iron, copper and silver on fluorobenzene biodegradation by Labrys portucalensis

António César Ferreira & Paula Castro (with Moreira, I.S.). 2013. Biodegradation
Artigo

Evaluation of the antioxidant activity of cell extracts from microalgae

António César Ferreira (with Guedes, A.C.). 2013. Marine Drugs
Outras

MÉTODO E DISPOSITIVO DE MONITORIZAÇÃO DA PRODUÇÃO DE UVA COM ESPECTROSCOPIA UV-VIS-SWNIR

António César Ferreira (with Ferreira, Antonio). 2013.
Livro

Monitoring carotenoids and derived compounds in grapes and port wines: Impact on quality

António César Ferreira (with Guedes De Pinho, P.). 2013. ACS Symposium Series
Outras

Non-destructive and non-invasive method for inspecting vegetable materials involving the use of electromagnetic radiation

António César Ferreira (with Ferreira, Antonio). 2013.
Outras

Pheno-metabolomics characterization of a saccharomyces cerevisiae strain collection by integrative data analysis approaches

António César Ferreira (with Franco-Duarte, Ricardo). 2013.
Artigo

Port wine oxidation management: A multiparametric kinetic approach

António César Ferreira (with Martins, R.C.). 2013. Journal of Agricultural and Food Chemistry
Artigo

Untangling the chemistry of port wine aging with the use of GC-FID, multivariate statistics, and network reconstruction

António César Ferreira (with Jacobson, D.). 2013. Journal of Agricultural and Food Chemistry
Artigo

Volatile biomarkers for wild mushrooms species discrimination

António César Ferreira (with Malheiro, R.). 2013. Food Research International
Outras

Aminoacid metabolism and the production of wine aroma compounds by Saccharomyces cerevisiae

José António Couto & António César Ferreira (with Araújo, Leandro Dias). 2012.
Outras

Composition and antibacterial properties of extracts from agricultural by-products

António César Ferreira (with Piccirillo, C.). 2012.
Artigo

Saccharomyces cerevisiae oxidative response evaluation by cyclic voltammetry and gas chromatography-mass spectrometry

António César Ferreira & José António Couto (with Castro, C.C.). 2012. Journal of Agricultural and Food Chemistry
Artigo

Alternatives for avoiding degradation in ecological wine

António César Ferreira (with Balboa-Lagunero, T.). 2011. Italian Journal of Food Science
Artigo

Antioxidant potential of two red seaweeds from the Brazilian coasts

António César Ferreira (with Souza, B.W.S.). 2011. Journal of Agricultural and Food Chemistry
Artigo

Do bioactive carotenoids contribute to the color of edible mushrooms?

António César Ferreira (with Ribeiro, B.). 2011. Open Chemical and Biomedical Methods Journal
Artigo

Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: A rapid tool for assessing beer composition

António César Ferreira (with Rodrigues, J.A.). 2011. Journal of Chromatography A
Artigo

Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions

António César Ferreira (with Pereira, V.). 2011. Food Research International
Livro

Fortified wines: Styles, production and flavour chemistry

António César Ferreira (with Tredoux, A.G.J.). 2011. Alcoholic Beverages: Sensory Evaluation and Consumer Research
Outras

Genotypic and pheno-metabolomic characterization of a Saccharomyces cerevisiae strain collection

António César Ferreira (with Duarte, Ricardo Franco). 2011.
Outras

Impact of oxygen on wine quality

António César Ferreira (with Ferreira, António César Silva). 2011.
Outras

Managing wine quality: strategies and tools

António César Ferreira (with Ferreira, António César Silva). 2011.
Outras

Oxidation mechanisms occurring in wines

António César Ferreira (with Oliveira CM). 2011.
Outras

Phenolic compounds in wine: primary substrates for oxidation

António César Ferreira (with Oliveira, Carla Maria). 2011.
Outras

Saccharomyces cerevisiae oxidative response by cyclic voltammetry and GC-MS

José António Couto & António César Ferreira (with Oliveira, Carla Maria). 2011.
Outras

The genotypic and pheno-metabolomic landscape of a Saccharomyces cerevisiae strain collection

António César Ferreira (with Duarte, Ricardo Franco). 2011.
Outras

Wine oxidation profile accessed by voltammetric, antioxidant scavenging and GC-MS techniques

António César Ferreira (with Oliveira, Carla Maria). 2011.
Outras

Method and device for monitoring the production of grapes with UV-VIS-SWNIR spectroscopy

António César Ferreira (with Ferreira, António César Silva). 2010.
Outras

X-metabolomics : a software tool for dynamic mass spectroscopy automated signal processing

António César Ferreira (with Castro, C. C.). 2010.
Artigo

Natural human infections with Vaccinia virus during bovine vaccinia outbreaks

Artigo

Sphingobium vermicomposti sp. nov., isolated from vermicompost

António César Ferreira, Célia Manaia & Ivone Vaz Moreira (with Vaz-Moreira, I.). 2009. International Journal of Systematic and Evolutionary Microbiology
Artigo

Chemical reactivity of paraquat with the previously validated antidote, sodium salicylate

Artigo

Defining the typical aroma of Sherry vinegar: Sensory and chemical approach

António César Ferreira (with Callejón, R.M.). 2008. Journal of Agricultural and Food Chemistry
Artigo

Humibacter albus gen. nov., sp. nov., isolated from sewage sludge compost

António César Ferreira, Célia Manaia & Ivone Vaz Moreira (with Vaz-Moreira, I.). 2008. International Journal of Systematic and Evolutionary Microbiology
Artigo

Impact of forced-aging process on Madeira wine flavor

António César Ferreira & Tim Hogg (with Oliveira E Silva, H.). 2008. Journal of Agricultural and Food Chemistry
Artigo

Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma

António César Ferreira (with Barbe, J.-C.). 2008. Chemistry and Biodiversity
Artigo

New insights into a bacterial metabolic and detoxifying association responsible for the mineralization of the thiocarbamate herbicide molinate

António César Ferreira & Célia Manaia (with Barreiros, L.). 2008. Microbiology
Artigo

New qualitative approach in the characterization of antioxidants in white wines by antioxidant free radical scavenging and NMR techniques

António César Ferreira (with Oliveira, C.M.). 2008. Journal of Agricultural and Food Chemistry
Artigo

Oxidation management of white wines using cyclic voltammetry and multivariate process monitoring

António César Ferreira (with Martins, R.C.). 2008. Journal of Agricultural and Food Chemistry
Artigo

Reactivity of paraquat with sodium salicylate: Formation of stable complexes

António César Ferreira (with Dinis-Oliveira, R.J.). 2008. Toxicology
Artigo

Study of major aromatic compounds in port wines from carotenoid degradation

António César Ferreira (with Silva Ferreira, A.C.). 2008. Food Chemistry
Artigo

Targeting key aromatic substances on the typical aroma of Sherry vinegar

António César Ferreira (with Callejón, R.M.). 2008. Journal of Agricultural and Food Chemistry
Artigo

Further insights into the floral character of Touriga Nacional wines

António César Ferreira (with De Pinho, P.G.). 2007. Journal of Food Science
Artigo

Resistance to oxidation of white wines assessed by voltammetric means

António César Ferreira (with Rodrigues, A.). 2007. Journal of Agricultural and Food Chemistry
Artigo

Simultaneous determination of ketoacids and dicarbonyl compounds, key Maillard intermediates on the generation of aged wine aroma

António César Ferreira (with Da Silva Ferreira, A.C.). 2007. Journal of Food Science
Artigo

Carotenoid profile in grapes related to aromatic compounds in wines from Douro Region

António César Ferreira (with Oliveira, C.). 2006. Journal of Food Science
Artigo

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

Artigo

Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese

Freni Kekhasharú Tavaria & António César Ferreira (with Tavaria, F.K.). 2006. International Dairy Journal
Livro

Contribution of wild strains of lactic acid bacteria to the typical aroma of an artisanal cheese

Freni Kekhasharú Tavaria & António César Ferreira (with Tavaria, F.). 2006. Developments in Food Science
Livro

Identification of key odorants related with high quality touriga nacional wine

António César Ferreira (with Silva Ferreira, A.C.). 2006. Developments in Food Science
Livro

Role of strecker aldehydes on beer flavour stability

António César Ferreira (with Guedes de Pinho, P.). 2006. Developments in Food Science
Artigo

A case study of molinate application in a Portuguese rice field: Herbicide dissipation and proposal of a clean-up methodology

António César Ferreira & Célia Manaia (with Castro, M.). 2005. Chemosphere
Artigo

Carotenoid, chlorophyll, and chlorophyll-derived compounds in grapes and port wines

António César Ferreira (with Mendes-Pinto, M.M.). 2005. Journal of Agricultural and Food Chemistry
Artigo

3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: Relationship to sugar content

António César Ferreira (with Câmara, J.S.). 2004. Journal of Agricultural and Food Chemistry
Artigo

Determination of aromatic descriptors of Touriga Nacional wines by sensory descriptive analysis

António César Ferreira & Tim Hogg (with Falqué, E.). 2004. Flavour and Fragrance Journal
Artigo

Effect of some viticultural parameters on the grape carotenoid profile

António César Ferreira (with Oliveira, C.). 2004. Journal of Agricultural and Food Chemistry
Artigo

Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.

António César Ferreira (with Soares da Costa M). 2004. Journal of Agricultural and Food Chemistry
Artigo

Nor-isoprenoids profile during port wine ageing - Influence of some technological parameters

António César Ferreira (with Silva Ferreira, A.C.). 2004. Analytica Chimica Acta
Artigo

Volatile free fatty acids as ripening indicators for Serra da Estrela cheese.

Freni Kekhasharú Tavaria & António César Ferreira (with Tavaria FK). 2004. Journal of Dairy Science
Artigo

3-hydroxy-4,5-dimethyl-2(5H)-furanone: A key odorant of the typical aroma of oxidative aged port wine

António César Ferreira (with Silvia Ferreira, A.C.). 2003. Journal of Agricultural and Food Chemistry
Artigo

A novel pathway for mineralization of the thiocarbamate herbicide molinate by a defined bacterial mixed culture

António César Ferreira & Célia Manaia (with Barreiros, L.). 2003. Environmental Microbiology
Artigo

Analytical Method for Determination of Some Aroma Compounds on White Wines by Solid Phase Microextraction and Gas Chromatography

António César Ferreira (with Silva Ferreira, A.C.). 2003. Journal of Food Science
Artigo

Carotenoid compounds in grapes and their relationship to plant water status

António César Ferreira & Tim Hogg (with Oliveira, C.). 2003. Journal of Agricultural and Food Chemistry
Artigo

Heterocyclic acetals in Madeira wines

António César Ferreira (with Câmara, J.S.). 2003. Analytical and Bioanalytical Chemistry
Artigo

Identification of key odorants related to the typical aroma of oxidation-spoiled white wines

António César Ferreira & Tim Hogg (with Silva Ferreira, A.C.). 2003. Journal of Agricultural and Food Chemistry
Artigo

Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines

António César Ferreira & Tim Hogg (with Silva Ferreira, A.C.). 2003. Journal of Agricultural and Food Chemistry
Artigo

Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines

António César Ferreira & Tim Hogg (with Silva Ferreira, A.C.). 2003. Journal of Agricultural and Food Chemistry
Artigo

Development of a potentiometric method to measure the resistance to oxidation of white wines and the antioxidant power of their constituents

António César Ferreira & Tim Hogg (with Oliveira, C.M.). 2002. Journal of Agricultural and Food Chemistry
Artigo

Heterocyclic acetals from glycerol and acetaldehyde in port wines: Evolution with aging

António César Ferreira (with Da Silva Ferreira, A.C.). 2002. Journal of Agricultural and Food Chemistry
Artigo

Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters

António César Ferreira & Tim Hogg (with Silva Ferreira, A.C.). 2002. Journal of Agricultural and Food Chemistry
Artigo

Determination of carotenoid profiles in grapes, musts, and fortified wines from douro varieties of Vitis vinifera

António César Ferreira & Tim Hogg (with De Pinho, P.G.). 2001. Journal of Agricultural and Food Chemistry
Artigo

Role of some technological parameters as, pH, SO2, O2 and temperature on the formation of some “off-flavours” in white wines

António César Ferreira (with Ferreira, António C. Silva). 2001.