Maria João Barroca

Maria João Barroca has aPhD in Chemical Engineering (University of Coimbra) is Adjunct Professor at the College of Agriculture of the Polytechnic Institute of Coimbra, in the field of food technology. Her current research interests are related with the study of the impact of drying processes on physical and chemical properties of foods and on the valorization of maritime plants.


Address
Departamento de Química
Faculdade de Ciências e Tecnologia
Universidade de Coimbra
3004-535 Coimbra
E-mail
mjbarroca@gmail.com
Telephone
+351 239 826 541
ORCID ID
ResearcherID
Scopus ID
Research Gate
LinkedIn

Publicações

Physicochemical Properties, Antioxidant Action and Practical Application in Fresh Cheese of the Solid Inclusion Compound γ-cyclodextrin·quercetin, in Comparison with β-cyclodextrin·quercetin
A.B. Pereira, A. Moreira da Silva, M.J. Barroca, M.P.M. Marques, S.S. Braga
Arabian Journal of Chemistry (2017)

Solid-state Studies and Antioxidant Properties of ϒ-Cyclodextrin·Fisetin Inclusion Compound
J.M. Pais, M.J. Barroca, M.P.M. Marques, F.A. Almeida Paz e S.S. Braga
Beilstein Journal of Organic Chemistry 13, 2138–2145 (2017)

Artificial Neural Network Modelling of the Chemical Composition of Carrots Submitted to Different Pre-Drying Treatments
M.J. Barroca, R.P.F. Guiné, A.R.P. Calado, P.M.R. Correia, M. Mendes
Food Measure 11, 1815-1826 (2017)

Artificial Neural Network Modelling the Antioxidant Activity and Phenolic Compounds of Bananas Submitted to Different Drying Treatments
R.P.F. Guiné, M.J. Barroca, F.J. Gonçalves, M. Alves, S. Oliveira, M. Mendes
Food Chemistry 168, 454-459 (2015)

Adsorption Isotherms of Maria Biscuits from Different Brands
R.P.F. Guiné, M.J. Barroca, D. Pereira, P.M.R. Correia
Journal of Food Process Engineering 37, 329–337 (2014)