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Antho.EFlos​ funded by FCT in the '22 Edition

Hélder Oliveira just got accepted it's application AnthoE.Flos under the scope of the Research Funding 2022 Edition from FCT 2022.01014.PTDC). 

AnthoEFlos was the first of the Agriculture, Forestry and Fisheries Panel with a grade of 8,6/9 and a total of 50,000 € for 18 months of scientific development.

 

The project will be dedicated to study different species of Edible Flowers as an alternative source of acylated anthocyanins, by focusing its efforts on their health benefits and bioavailability.

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5 million € granted to FoodPhenoLab as leaders of the consortium WHEATBIOME

Susana Soares and Rosa Perez-Gregorio, just got accepted their application WHEATBIOME under the scope of the Research and Innovation Actions from Horizon Europe (HORIZON-CL6-2022-FARM2FORK-01) with a total of 5,060,547.5€ !

 

 

The WHEATBIOME project will contribute to the understanding of wheat microbiome role on sustainable development by undertaking
cutting-edge research with strong collaboration between academia, industry, food system actors and governmental authorities distributed along 13 different entities from 6 EU countries, and will explore the role of microbiomes in wheat production systems in a broad approach from soil to plate to:
• Understand the effect of biotic/abiotic factors on wheat microbiomes
• Unravel the soil-plant microbiome cross-talking on wheat metabolism and nutritional quality, and deliver sustainable farming practices for resilient
and nutritious wheat crops 
• Discover new fermentation capacities within endogenous wheat microbiomes and develop novel foods and feeds.
• Study the role of microbial fermentations in food/feed quality and reduce food waste by recirculating wheat by-products.
• Determine the interactions between new wheat-derived food products and the human/animal microbiota, and its effect on human and animal health.

• Assess the perception of food system actors and citizens about microbiomes within food systems. 

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Publication about Flavylium-Based Dyes on Chemical Reviews

Checkout our recent publication about Natural and Synthetic Flavylium-Based Dyes, published in the most important journal of Multidisciplinary Chemistry, coordinated by Luis Cruz, where the comprehension of how the chemistry of these compounds affects their chromatic properties is assessed.

This work counted with the collaborations of Nova Lisbon University, result of our long scientific relations with Prof. Fernando Pina.

DOI: 10.1021/acs.chemrev.1c00399

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Publication about Polyglycosylated Anthocyanins on Comprehensive Reviews in Food Science and Food Safety 

Checkout our recent publication about this type of anthocyanin published in one of the most important journals of Food Science, where we challenge you the rethink the present perspective of anthocyanin in different fields. 

This work counted with the collaborations of Wuhan Polytechnic University, result of our long scientific relations with Prof. Jingren He.

 

DOI 10.1111/1541-4337.12970

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Susana Soares was awarded with an ERC starting grant

 

Susana was always a researcher with a tremendous capacity to be on the top front of Science. The attribution of an ERC is the culmination of its hard work during the last few years, and represents the excellent research done by our group at foodphenolab and LAQV.

During the next few years, Susana will devote her research focus on the development of biosensors to understand how food, taste and sensing are comprehended by our brain.

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Title: In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes

Journal: Scientific Reports

https://doi.org/10.1038/s41598-021-87969-3

Polyphenols in Art: chemistry and biology hand in hand with conservation of cultural heritage – PTDC/QUI-OUT/29925/2017

 

Illuminated in word and in image, medieval manuscripts are some of the most beautiful testimonies of our European past and may be at risk. In the paper now published in Scientific Reports, for the first time, we provide an in-depth characterization of the molecular structures that give substance to historical writing inks. We show that the major black chromophores are based on complexes with pentagalloylglucose and hexagalloylglucose and not with gallic acid. In turn, accurate structures for iron gall inks will promote informed conservation strategies, filling the existing gap between scientific research and its application.

Wine-inspired synthesis of blue pyranoflavyliums for topical Photodynamic Therapy developed in our laboratory gained attention of several national media institutions. 

Best poster award IberPhenol 2020

P61 - Cosmetotextiles- A strategy for th

Best Poster award to Carolina da Silva Ribeiro 

REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto for the Poster communication in International IBERPHENOL Conference, 5 - 6 November 2020.

" Cosmetotextiles: A strategy for the application of anthocyanins from industrial waste”

Best poster award ICPH 2019, Japan

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Among the hundreds of participants, our lab brought two best award prizes during the ICPH 2019. Besides the award letter notification, Hélder and Ricardo also won a prize money of 20,000 japanese yen.

Hélder presented a work about the recent advances on the bioavailability of complex anthocyanins while Ricardo discussed the role of some polyphenols in celiac disease. 

Our lab continues to hit success everywhere we go.

Farewell to Fuliang Han

Group
Gifts for Fuliang Han
Victor and Fuliang
Fuliang Han with his 1979 Port Wine
Nuno and Fuliang

Media in our lab - Part II 

Another work developed by our group gained the attention of the portuguese media.

The usage of by-products of wine industry in a circular economics perspective for the development of natural colourants for candies.

Media in our lab 

Following the success already known among the scientific community about the research on tannin-salivary protein interactions by our laboratory, the media in Portugal decided to enhance it too ! 

Follow the link below to see the news:

http://www.dn.pt/lusa/interior/investigadores-do-porto-querem-tornar-alimentos-saudaveis-mais-apeteciveis-8481902.html

http://portocanal.sapo.pt/

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