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Ciência ID: 421B-50FD-7571
SciProfiles: 2506552

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Portugal

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Employment (3)

LEAF Research Centre - Instituto Superior de Agronomia: Lisboa, PT

2022-09-13 to present | Fellow PhD student (Departamento de Ciências e Engenharia de Biossistemas (DCEB))
Employment
Source: Self-asserted source
Sara Simões

Instituto Superior de Agronomia: Lisboa, PT

2022-09-01 to present | Invited assistant professor (Departamento de Ciências e Engenharia de Biossistemas (DCEB))
Employment
Source: Self-asserted source
Sara Simões

LEAF Research Centre - Instituto Superior de Agronomia: Lisboa, Lisboa, PT

2021-04-01 to 2023-03-31 | Fellow Researcher (Departamento de Ciências e Engenharia de Biossistemas (DCEB) )
Employment
Source: Self-asserted source
Sara Simões

Education and qualifications (3)

Universidade de Lisboa Instituto Superior de Agronomia: Lisboa, Lisboa, PT

2022-09-13 to present | Sustainable Land Use - Food Science and Engineering (Departamento de Ciências e Engenharia de Biossistemas (DCEB))
Education
Source: Self-asserted source
Sara Simões

Universidade de Lisboa Instituto Superior de Agronomia: Lisboa, Lisboa, PT

2018-08-31 to 2020-12-22 | Bologna Master Degree in Engenharia Alimentar
Education
Source: Self-asserted source
Sara Simões

Universidade de Lisboa Instituto Superior de Agronomia: Lisboa, Lisboa, PT

2015-09-10 to 2018-06-19 | Bologna Bachelor Degree in Engenharia Alimentar
Education
Source: Self-asserted source
Sara Simões

Professional activities (1)

Universidade de Lisboa Instituto Superior de Agronomia: Lisboa, Lisboa, PT

2022-09-01 to present | Invited assistant professor (Departamento de Ciências e Engenharia de Biossistemas (DCEB))
Invited position
Source: Self-asserted source
Sara Simões

Funding (2)

Re-leaf: Fermenting non-commonly used edible plant parts as a strategy to develop sustainable, healthy and innovative food products

2023-04 to 2027-03 | Grant
Fundação para a Ciência e Tecnologia (Lisbon, PT)
GRANT_NUMBER:

2022.10963.BD
Source: Self-asserted source
Sara Simões

cLabel+: Alimentos inovadores "clean label" naturais, nutritivos e orientados para o consumidor

2021-04 to 2023-03 | Grant
Agência Nacional de Inovação (Lisboa, PT)
URL: https://cleanlabelplus.pt/en/about/
GRANT_NUMBER:

PO CI/ANI/ 46080/2019
Source: Self-asserted source
Sara Simões

Works (41)

Particle Size and Viscosity Characterization of Fermented Barbecue Waste Stream

Proceedings of the Iberian Meeting on Rheology (IBEREO 2024)
2024 | Conference abstract
SOURCE-WORK-ID:

cv-prod-id-4299843
Contributors: Costa, Ana Catarina S.; Braga, Joana; Simões, Sara; Ramos, Maria; Komora, Norton; Castelo-Branco, Diogo; Prista, Catarina; Raymundo, Anabela; Corresponding author: Costa, Ana Catarina S..
Source: check_circle
CIÊNCIAVITAE

Particle Size and Viscosity Characterization of Fermented Barbecue Waste Stream

2024 | Book chapter
DOI: 10.1007/978-3-031-67217-0_3
Contributors: Ana Catarina Costa; Joana Braga; Sara Simões; Maria Ramos; Norton Komora; Diogo Castelo-Branco; Catarina Prista; Anabela Raymundo
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Loss to sauce: upcycling Portuguese cole stems using lactic acid and yeast fermentation

XVII Encontro Nacional de Química dos Alimentos
2024-10-09 | Conference abstract
SOURCE-WORK-ID:

cv-prod-id-4375787
Contributors: Simões, Sara; Mota, Mariana; Raymundo, Anabela; Prista, Catarina; Corresponding author: Simões, Sara.
Source: check_circle
CIÊNCIAVITAE

Impact of fermentation conditions on the rheological properties of up-cycled Portuguese cole stems paste

IX IBEREO - Iberian Meeting on Rheology 2024
2024-09 | Conference abstract
SOURCE-WORK-ID:

cv-prod-id-4287558
Contributors: Simões, Sara; Mota, Mariana; Raymundo, Anabela; Prista, Catarina
Source: check_circle
CIÊNCIAVITAE

Upcycling Portuguese cole stems into healthy fermented products – microbiological and nutritional characterization.

RETASTE – Rethink food resources, losses and waste
2024-09-25 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-4375785
Contributors: Simões, Sara; Mota, Mariana; Raymundo, Anabela; Prista, Catarina; Corresponding author: Simões, Sara.
Source: check_circle
CIÊNCIAVITAE

Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy

Food Science and Technology International
2024-07 | Journal article
DOI: 10.1177/10820132221144482
Contributors: Sara Simões; Rafaela Santos; Isabel Sousa; Catarina Prista; Anabela Raymundo
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Determination of cobalamin (Vitamin B12) in selected microalgae and cyanobacteria products by HPLC-DAD

Journal of Applied Phycology
2024-05-23 | Journal article
DOI: 10.1007/s10811-024-03273-3
SOURCE-WORK-ID:

cv-prod-id-4401705

Part of ISSN: 0921-8971
Part of ISSN: 1573-5176
Contributors: Santos, A. J. M.; Khemiri, S.; Simões, Sara; Prista, C.; Sousa, I.; Raymundo, A.; Corresponding author: Santos, A. J. M..
Source: check_circle
CIÊNCIAVITAE

The importance, prevalence and determination of vitamins B6 and B12 in food matrices: A review

Food Chemistry
2023-11-15 | Journal article
DOI: 10.1016/j.foodchem.2023.136606
SOURCE-WORK-ID:

cv-prod-id-3452023

ISSN: 0308-8146
Contributors: Santos, Joel; Khemiri, S.; Simões, Sara; Prista, Catarina; Sousa, Isabel; Raymundo, Anabela; Corresponding author: Santos, Joel.
Source: check_circle
CIÊNCIAVITAE

Comer folhas de cenoura e talos de couve em prol do planeta

Público
2023-10-29 | Magazine article
SOURCE-WORK-ID:

cv-prod-id-4287551
Contributors: Simões, Sara
Source: check_circle
CIÊNCIAVITAE

Re-Leaf: Fermenting non-commonly used edible plant parts as a strategy to develop sustainable, healthy and innovative food products

Ciência 2023 - Encontro com a Ciência e Tecnologia em Portugal
2023-07-05 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-4287550
Contributors: Simões, Sara; Mota, Mariana; Raymundo, Anabela; Prista, Catarina; Corresponding author: Simões, Sara.
Source: check_circle
CIÊNCIAVITAE

Unravelling the effect of phenolic compounds in the design of a yeast protein‐based emulsions

International Journal of Food Science & Technology
2023-06 | Journal article
DOI: 10.1111/ijfs.16289
Contributors: Ana Catarina Ribeiro; Sara Simões; Rosa Perez‐Gregorio; Susana Soares; Diogo Figueira; Diogo Castelo Branco; Ana Tasso; Anabela Raymundo; Nuno Mateus; Victor Freitas
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Chemical and functional characterization of clean-label food emulsion with microalgae added to the aqueous phase.

XXII EuroFoodChem
2023-06-14 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-3453533
Contributors: Sheyma Khemiri; Simões, Sara; Santos, A.J.M.; Figueira, Diogo; Sousa, Isabel; Raymundo, Anabela
Source: check_circle
CIÊNCIAVITAE

Microalgae-based emulsion: Trending clean-label ingredient for innovative products.

Young Algaeneers Symposium (YAS)
2023-05 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-3429315
Contributors: Sheyma Khemiri; Simões, Sara; Santos, A.J.M.; Prista, Catarina; Sousa, Isabel; Raymundo, Anabela
Source: check_circle
CIÊNCIAVITAE

Development of a Clean Label Mayonnaise Using Fruit Flour

Foods
2023-05-24 | Journal article
DOI: 10.3390/foods12112111
Contributors: Maria Rocha Vieira; Sara Simões; Cecilio Carrera-Sánchez; Anabela Raymundo
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties

Foods
2023-03-23 | Journal article
DOI: 10.3390/foods12071362
Contributors: Sara Simões; Cecilio Carrera Sanchez; Albano Joel Santos; Diogo Figueira; Catarina Prista; Anabela Raymundo
Source: check_circle
Crossref
grade
Preferred source (of 4)‎

Determination of cobalamin (vitamin B12) in microalgae biomass by HPLC-UV

Dare2Change
2023-03-21 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-3338560
Contributors: Santos, Joel; Sheyma Khemiri; Simões, Sara; Prista, Catarina; Sousa, Isabel; Raymundo, Anabela
Source: check_circle
CIÊNCIAVITAE

Impact of grass pea sweet miso on vegan emulsions rheological properties and stability

Dare2Change
2023-03-21 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-3338496
Contributors: Simões, Sara; Cecílio Carrera-Sanchez; Santos, Joel; Figueira, Diogo; Prista, Catarina; Raymundo, Anabela
Source: check_circle
CIÊNCIAVITAE

New insights into polyphenols-proteins complexes as natural emulsifiers in mayonnaise models

Dare2Change
2023-03-21 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-3338648
Contributors: Almeida, Bernardo; Ribeiro, Ana Catarina; Simões, Sara; Pérez-Gregorio, Rosa; Soares, Susana; Figueira, Diogo; Castelo-Branco, Diogo; et al. Corresponding author: Freitas, Victor.
Source: check_circle
CIÊNCIAVITAE

Sensory dynamic characterization of clean label mayonnaise using projective mapping

Dare2Change
2023-03-21 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-3338537
Contributors: Rocha, Célia; Barbosa, Bruna; Rui Costa Lima; Simões, Sara; Cerqueira, Miguel Ângelo; Freitas, Victor; Figueira, Diogo; Cunha, Luís Miguel; Corresponding author: Rocha, Célia.
Source: check_circle
CIÊNCIAVITAE

Tenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions

Insects
2023-01-31 | Journal article
DOI: 10.3390/insects14020147
Contributors: Maribel Aybar; Sara Simões; Joana Ride Sales; Joel Santos; Diogo Figueira; Anabela Raymundo
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

Microalgae biomass as clean label ingredient for vegan mayonnaises

Algaeurope 2022
2022-12 | Conference abstract
SOURCE-WORK-ID:

cv-prod-id-3264160
Contributors: Simões, Sara; Castelo-Branco, Diogo; Figueira, Diogo; Tasso, Ana; Prista, Catarina; Raymundo, Anabela
Source: check_circle
CIÊNCIAVITAE

Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract

Molecules
2022-12-25 | Journal article
DOI: 10.3390/molecules28010179
SOURCE-WORK-ID:

cv-prod-id-3252309

ISSN: 1420-3049
Contributors: Fernandes, Ana; Simões, Sara; Ferreira, Isabel M. P. L. V. O.; Alegria, Maria João; Mateus, Nuno; Raymundo, Anabela; de Freitas, Victor
Source: check_circle
CIÊNCIAVITAE

Obtaining nutritionally enriched emulsified alternative - mayonnaise with Tenebrio molitor flour

XVI Encontro de Química dos Alimentos
2022-10 | Conference abstract
SOURCE-WORK-ID:

cv-prod-id-3216908
Contributors: Maribel Aybar; Simões, Sara; Sales, Joana Ride; Joel Santos; Castelo-Branco, Diogo; Tasso, Ana; Figueira, Diogo; Raymundo, Anabela
Source: check_circle
CIÊNCIAVITAE

Physical characterization and preservation studies of a clean label mayonnaise containing carrot powder

XVI Encontro de Química dos Alimentos
2022-10 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-3216903
Contributors: Luísa Castro; Simões, Sara; Sales, Joana Ride; Castelo-Branco, Diogo; Figueira, Diogo; Tasso, Ana; Vitor D Alves; Moldão-Martins, Margarida
Source: check_circle
CIÊNCIAVITAE

Development of low-fat vegan emulsions with the incorporation of citrus fiber

XVI Encontro de Química dos Alimentos
2022-10-23 | Conference abstract
SOURCE-WORK-ID:

cv-prod-id-3159680
Contributors: Cláudia Maia; Simões, Sara; Castelo-Branco, Diogo; Figueira, Diogo; Tasso, Ana; Raymundo, Anabela; Corresponding author: Simões, Sara.
Source: check_circle
CIÊNCIAVITAE

Grass pea sweet miso as a clean label ingredient for innovative vegan emulsions - Oral Communication

XVI Encontro de Química dos Alimentos
2022-10-23 | Conference abstract
SOURCE-WORK-ID:

cv-prod-id-3157601
Contributors: Simões, Sara; Castelo-Branco, Diogo; Figueira, Diogo; Tasso, Ana; Prista, Catarina; Raymundo, Anabela; Corresponding author: Simões, Sara.
Source: check_circle
CIÊNCIAVITAE

Development of innovative clean label emulsions stabilized by vegetable proteins

International Journal of Food Science & Technology
2022-07-23 | Journal article
DOI: 10.1111/ijfs.15963
SOURCE-WORK-ID:

cv-prod-id-3157610

ISSN: 0950-5423
ISSN: 1365-2621
Contributors: Cabrita, Marta; Simões, Sara; Álvarez-Castillo, Estefanía; Castelo-Branco, Diogo; Tasso, Ana; Figueira, Diogo; Guerrero, Antonio; Raymundo, Anabela; Corresponding author: Simões, Sara.
Source: check_circle
CIÊNCIAVITAE
grade
Preferred source (of 2)‎

Tomate Verde Fermentado: Uma Via para a Sustentabilidade Económica e Ambiental

Boletim da Sociedade Portuguesa de Química
2022-06 | Journal article
DOI: 10.52590/m3.p702.a30002544
SOURCE-WORK-ID:

cv-prod-id-2824840
Contributors: Sara Simões; Isabel Sousa; Catarina Prista; Anabela Raymundo
Source: check_circle
CIÊNCIAVITAE

Clean Label emulsions based on vegetable proteins - Oral Communication

AERC2022 - The Annual European Rheology Conference; VIII IBEREO - Iberian Meeting on Rheology 2022
2022-04-28 | Conference abstract
SOURCE-WORK-ID:

cv-prod-id-2811279
Contributors: Cabrita, Marta; Álvarez-Castillo, Estefanía; Simões, Sara; Castelo-Branco, Diogo; Tasso, Ana; Figueira, Diogo; Guerrero, Antonio; Raymundo, Anabela
Source: check_circle
CIÊNCIAVITAE

Fermented foods and microalgae as clean label ingredients in plant-based mayonnaises

Dare2Change
2021-11-18 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-2734556
Contributors: Simões, Sara; Joel Santos; Castelo-Branco, Diogo; Figueira, Diogo; Tasso, Ana; Prista, Catarina; Raymundo, Anabela
Source: check_circle
CIÊNCIAVITAE

Top 5 in IDEAS4SHARKS innovation contest - GreenFlavour

2021-11-18 | Other
SOURCE-WORK-ID:

cv-prod-id-2734560
Contributors: Simões, Sara; Santos, Rafaela (7A1C-6E99-FA9E)
Source: check_circle
CIÊNCIAVITAE

Response Surface Methodology applied to 'Rocha' pear (Pyrus communis L.) juice production by centrifugation (PO_013)

XX Congress of Food and Nutrition and II International Congress of Food and Nutrition
2021-09-23 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-2706636
Contributors: Xavier Lomba Viana; Joel Santos; Simões, Sara; Prista, Catarina; Sofia Duarte; Maria João Alegria; Raymundo, Anabela; Isabel Sousa
Source: check_circle
CIÊNCIAVITAE

Response surface methodology applied to “Rocha” pear (Pyrus communis L.) juice production by centrifugation

XX Congress of Food and Nutrition and II International Congress of Food and Nutrition, Associação Portuguesa de Nutrição (APN)
2021-09-23 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-4285488
Contributors: Viana, X.L.; Santos, A.J.M.; Simões, S.; Prista, C.; Duarte, S.; Alegria, M.J.; Raymundo, Anabela; Sousa, I.
Source: check_circle
CIÊNCIAVITAE

Crossflow filtration applied to 'Rocha' pear (Pyrus communis) juice processing

XV Encontro de Química dos Alimentos
2021-09-05 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-2691616
Contributors: Xavier Lomba Viana; Simões, Sara; Sofia Duarte; Maria João Alegria; Isabel Sousa; Raymundo, Anabela; Corresponding author: Raymundo, Anabela.
Source: check_circle
CIÊNCIAVITAE

Development of a fermented green tomato salad dressing

XV Encontro de Química dos Alimentos
2021-09-05 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-2663763
Contributors: Simões, Sara; Santos, Rafaela (7A1C-6E99-FA9E); Bento-Silva, Andreia (0A1F-B2BA-5E6D); Santos, Marisa Viegas; Mota, Mariana; Duarte, Noélia; Sousa, Isabel; Prista, Catarina; Raymundo, Anabela
Source: check_circle
CIÊNCIAVITAE

Evaluation of microalgae and fermented foods as potential antimicrobial ingredients for clean label plant-based emulsions

XV Encontro de Química dos Alimentos
2021-09-05 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-2663772
Contributors: Simões, Sara; Santos, Joel (F91B-94C6-8D7F); Castelo-Branco, Diogo; Figueira, Diogo; Tasso, Ana; Prista, Catarina; Raymundo, Anabela
Source: check_circle
CIÊNCIAVITAE

Importance of fibres as fat substitutes in the development of healthy mayonnaise

XV Encontro de Química dos Alimentos
2021-09-05 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-2691600
Contributors: Diogo B. Rente; Fradinho, Patrícia; Simões, Sara; Castelo-Branco, Diogo; Figueira, Diogo; Tasso, Ana; Raymundo, Anabela; Corresponding author: Diogo B. Rente.
Source: check_circle
CIÊNCIAVITAE

Vegetable proteins as emulsifiers in the development of vegan mayonnaise

XV Encontro de Química dos Alimentos
2021-09-05 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-2691609
Contributors: Marta Cabrita; Fradinho, Patrícia; Simões, Sara; Castelo-Branco, Diogo; Figueira, Diogo; Tasso, Ana; Raymundo, Anabela; Corresponding author: Marta Cabrita.
Source: check_circle
CIÊNCIAVITAE

Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria

Journal of the Science of Food and Agriculture
2021-08-23 | Journal article
DOI: 10.1002/jsfa.11476
SOURCE-WORK-ID:

cv-prod-id-2592782

ISSN: 0022-5142
ISSN: 1097-0010
Contributors: Simões, Sara; Santos, Rafaela; Bento-Silva, Andreia; Santos, Marisa V; Mota, Mariana; Duarte, Noélia; Sousa, Isabel; Raymundo, Anabela; Prista, Catarina
Source: check_circle
CIÊNCIAVITAE
grade
Preferred source (of 2)‎

Fermentation of green tomato for the development of a salad dressing

2020-12-22 | Dissertation or Thesis
Source: Self-asserted source
Sara Simões

Development of an innovative fermented paste from green tomato to produce new foods with added nutritional value

The 22nd Food Innovation Asia Conference 2020 (FIAC 2020): Innovation for Future Food and Nutrition Security
2020-06-18 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-2598372
Contributors: Santos, Rafaela (7A1C-6E99-FA9E); Simões, Sara; Santos-Silva, João; Sousa, Isabel; Mota, Mariana; Prista, Catarina; Raymundo, Anabela
Source: check_circle
CIÊNCIAVITAE
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