Filipa Pimentel

Personal details

Academic Background
PhD in Pharmaceutical Sciences, Specialty of Food Nutrition and Chemistry - Faculty of Pharmacy of the University of Porto, Porto
Post Graduation in Business Ignition Program (BIP) 3rd Edition - Porto Business School
Post Graduation in BIP Talks - Porto Business School
Post Graduation in Best Practices in Technological Entrepreneurship - PITSTOP - COTEC Portugal
Master in Collective Food - Faculty of Pharmacy of the University of Porto, Porto
Degree in Nutrition Sciences - University of Porto

Research Area
Nutrition Sciences

Publications (most relevant)
Scientific Journals
Pimentel, F. B., Cermeño, M., Kleekayai, T., Harnedy-Rothwell, P. A., Fernandes, E., Alves, R. C., Oliveira, M. B., & FitzGerald. R. J. (2020). Enzymatic modification of Porphyra dioica-derived proteins to improve their antioxidant potential. Molecules, 25 (12), 2838.
Pimentel, F. B., Cermeño, M., Kleekayai, T., Machado, S., Fernandes, E., Alves, R. C., Oliveira, M. B. & FitzGerald, R. J. (2020). Contribution of in vitro simulated gastrointestinal digestion on the antioxidant activity of the red seaweed Porphyra dioica conchocelis. (under review in Algal Research).
Pimentel, F. B., Cermeño,M., Kleekayai, T., Machado, M., Fernandes, E., Alves, R. C., Beatriz, P.P., Oliveira, M. B. & FitzGerald, R. (2020). Porphyra dioica-conchocelis - obtaining novel ingredients for cosmetic applications using enzymatic techniques (Submitted to Bioresource Technology).
Pimentel, F. B., Cermeño, M., Kleekayai, T., Harnedy, P., FitzGerald, R., Alves, R. C., M. Oliveira, M. B. (2020). Effect of in vitro simulated gastrointestinal digestion on the antioxidant activity of the red seaweed Porphyra dioica. Food Research International, 109309. Bioresource Technology).
Osório, C., Machado, S., Peixoto, J., Bessada, S., Pimentel, F. B., C Alves, R., & Oliveira, M. (2020). Pigments content (chlorophylls, fucoxanthin and phycobiliproteins) of different commercial dried algae. Separations, 7 (2), 33.
Machado, S., Costa, A. S., Pimentel, F., Oliveira, M. B. P., & Alves, R. C. (2020). A study on the protein fraction of coffee silverskin: protein/non-protein nitrogen and free and total amino acid profiles. Food Chemistry, 126940.
Pimentel, F. B., Alves, R. C., Harnedy, P. A., FitzGerald, R. J., & Oliveira, M. B. P. P. (2019). Macroalgal-derived protein hydrolysates and bioactive peptides: enzymatic release and potential health enhancing properties. Trends in Food Science and Technology, 93, 106-124.
Barreira, J. C. M., Nunes, M. A., Silva, B. V., Pimentel, F. B., Costa, A. S. G., Alvarez-Ortí, M., Pardo, J. E., & Oliveira, M. B. P. P. (2019). Almond coldpressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation. Food Science and Human Wellness, 8 (3), 292-298.
Pimentel, F. B., Alves, R. C., Rodrigues, F., & Oliveira, M. B. P. P. (2018). Macroalgae-derived ingredients for cosmetic industry-an update. Cosmetics, 5 (1).
Antunes, I. C., Ribeiro, M. F., Pimentel, F. B., Alves, S. P., Oliveira, M. B. P. P., Bessa, R. J. B., & Quaresma, M. A. G. (2018). Lipid profile and quality indices of ostrich meat and giblets. Poultry Science, 97 (3), 1073-1081.

Conferences/Workshops and Communications
Filipa B. Pimentel, Rita C. Alves, M. Beatriz P. P. Oliveira. (2018).Total phenolics of Gracilaria vermiculophylla: optimizing extraction procedures using green methodologies. Euro Green Chemistry. 7th International Conference on Green Chemistry & Technology, June 18-20. Dublin, Ireland.
Pimentel, F. B., Teixeira, V. D., Costa, A., Alves, R. C., Oliveira, M. B. (2018). Nutritional composition and antioxidant activity of red macroalgae from sustainable aquaculture. Proceedings Book of the XIV Food Chemistry Meeting - Industry, Science, Training and Innovation, 6-9 November, School of Technology and Management - Viana Polytechnic Institute, Viana do Castelo, Portugal. (Pages 193-196). ISBN 978-989-98936-9-6.
Pimentel, f. B., Alves, R. C., Beatriz M. P. P., Oliveira, M. B. (2018). Total phenolics of Gracilaria vermiculophylla: optimizing extraction procedures using green methodologies. Euro Green Chemistry - 7th International Conference on Green Chemistry & Technology, June 18-20, Dublin, Ireland.

Professional Experience
Teacher at ISAG - since 2021
Research Grant Holder - Project UID/QUI/50006/2013 - REQUIMTE, LAQV, from 2015 to 2016.
Research Grant Holder - Project "OLIVALE - Innovative development for production of superior quality olive oil and with less environmental impact¿ - from 2014 to 2015.
Research Grant Holder - Project Infovinho - Thematic network of information and dissemination for the wine sector, from 2013 to 2014.
Unit Director - Bioqual Maia | Filipa Pimentel Unip. Maia (Portugal), from 2007 to 2012.
Trainer and Consultant, from 2006 to 2012.