Ana Sofia Pereira Moreira
Post-Doctoral Research Fellow
- Researcher ID
- Department: Chemistry department
- Research Group: Marine Biotechnology & Aquaculture
- ISI Web of KnowledgeSM search factor : Identificadores de autor/Author identifiers: 0000-0003-4745-0984 Title: Biochemical characterization of macroalgae biomass Supervisor: Maria do Rosário Domingues Category: BO Grant type: BPD Funding entity: Project GENIALG - GENetic diversity exploitation for Innovative macroALGal biorefinery Grant reference: BDP/UI51/5041/2017 Start date: 2017-05-01 End date: 2018-04-30
Lopes D, Moreira ASP, Rey F, Costa E, Melo T, Maciel E, Rego A, Abreu MH, Domingues P, Calado R, Lillebø AI, Domingues MRM (2018) Lipidomic signature of the green macroalgae Ulva rigida farmed in a sustainable integrated multi-trophic aquaculture. Journal Of Applied Phycology,
da Costa E., Melo T., Moreira A.S.P., Bernardo C., Helguero L., Ferreira I., Cruz M.T., Rego A.M., Domingues P., Calado R., Abreu M.H., Domingues M.R. (2017) Valorization of Lipids from Gracilaria sp through Lipidomics and Decoding of Antiproliferative and Anti-Inflammatory Activity. Marine Drugs, 15, ( 3),
Maciel E., Felgueiras J., Silva E.M.P., Ricardo F., Moreira A.S.P., Melo T., Campos A., Fardilha M., Domingues P., Domingues M.R. (2017) Lipid remodelling in human melanoma cells in response to UVA exposure. Photochemical & Photobiological Sciences, 16, ( 5), 744-752.
Rocha-Rodrigues S., Rodriguez A., Goncalves I.O., Moreira A., Maciel E., Santos S., Domingues M.R., Fruhbeck G., Ascensao A., Magalhaes J. (2017) Impact of physical exercise on visceral adipose tissue fatty acid profile and inflammation in response to a high-fat diet regimen. International Journal Of Biochemistry & Cell Biology, 87, 114-124.
Ricardo F., Pimentel T., Maciel E., Moreira A.S.P., Domingues M.R., Calado R. (2017) Fatty acid dynamics of the adductor muscle of live cockles (Cerastoderma edule) during their shelf-life and its relevance for traceability of geographic origin. Food Control, 77, 192-198.
Moreira A.S.P., Nunes F.M., Simoes C., Maciel E., Domingues P., Domingues M.R.M., Coimbra M.A. (2017) Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction. Food Chemistry, 227, 422-431.
Sousa B., Melo T., Campos A., Moreira A.S.P., Maciel E., Domingues P., Carvalho R.P., Rodrigues T.R., Girao H., Domingues M.R.M. (2016) Alteration in Phospholipidome Profile of Myoblast H9c2 Cell Line in a Model of Myocardium Starvation and Ischemia. Journal Of Cellular Physiology, 231, ( 10), 2266-2274.
Rey F., Moreira A.S.P., Ricardo F., Coimbra M.A., Domingues M.R.M., Domingues P., Rosa R., Queiroga H., Calado R. (2016) Fatty Acids of Densely Packed Embryos of Carcinus maenas Reveal Homogeneous Maternal Provisioning and No Within-Brood Variation at Hatching. Biological Bulletin, 230, ( 2), 120-129.
Alves E., Melo T., Rey F., Moreira A.S.F., Domingues P., Domingues M.R. (2016) Polar lipid profiling of olive oils as a useful tool in helping to decipher their unique fingerprint. Lwt-food Science And Technology, 74, 371-377.
Campos A.M., Maciel E., Moreira A.S.P., Sousa B., Melo T., Domingues P., Curado L., Antunes B., Domingues M.R.M., Santos F. (2016) Lipidomics of Mesenchymal Stromal Cells: Understanding the Adaptation of Phospholipid Profile in Response to Pro-Inflammatory Cytokines. Journal Of Cellular Physiology, 231, ( 5), 1024-1032.
Nunes F.M., Lopes E.S., Moreira A.S.P., Simoes J., Coimbra M.A., Domingues R.M. (2016) Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study. Carbohydrate Polymers, 141, 253-262.
Coelho E., Rocha M.A.M., Moreira A.S.P., Domingues M.R.M., Coimbra M.A. (2016) Revisiting the structural features of arabinoxylans from brewers' spent grain. Carbohydrate Polymers, 139, 167-176.
Moreira A.S.P., Simoes J., Nunes F.M., Evtuguin D.V., Domingues P., Coimbra M.A., Domingues M.R.M. (2016) Nonenzymatic Transglycosylation Reactions Induced by Roasting: New Insights from Models Mimicking Coffee Bean Regions with Distinct Polysaccharide Composition. Journal Of Agricultural And Food Chemistry, 64, ( 8), 1831-1840.
Simoes J., Moreira A.S.P., da Costa E., Evtyugin D., Domingues P., Nunes F.M., Coimbra M.A., Domingues R.M. (2016) Oxidation of amylose and amylopectin by hydroxyl radicals assessed by electrospray ionisation mass spectrometry. Carbohydrate Polymers, 148, 290-299.
da Costa E., Melo T., Moreira A.S.P., Alves E., Domingues P., Calado R., Abreu M.H., Domingues M.R. (2015) Decoding bioactive polar lipid profile of the macroalgae Codium tomentosum from a sustainable IMTA system using a lipidomic approach. Algal Research-biomass Biofuels And Bioproducts, 12, 388-397.
Ricardo F., Pimentel T., Moreira A.S.P., Rey F., Coimbra M.A., Domingues M.R., Domingues P., Leal M.C., Calado R. (2015) Potential use of fatty acid profiles of the adductor muscle of cockles (Cerastoderma edule) for traceability of collection site. Scientific Reports, 5,
Moreira A.S.P., Coimbra M.A., Nunes F.M., Passos C.P., Santos S.A.O., Silvestre A.J.D., Silva A.M.N., Rangel M., Domingues M.R.M. (2015) Chlorogenic acid-arabinose hybrid domains in coffee melanoidins: Evidences from a model system. Food Chemistry, 185, 135-144.
Moreira A.S.P., da Costa E.V., Evtuguin D.V., Coimbra M.A., Nunes F.M., Domingues M.R.M. (2014) Neutral and acidic products derived from hydroxyl radical-induced oxidation of arabinotriose assessed by electrospray ionisation mass spectrometry. Journal Of Mass Spectrometry, 49, ( 4), 280-290.
Andrea-Silva J., Cosme F., Ribeiro L.F., Moreira A.S.P., Malheiro A.C., Coimbra M.A., Domingues M.R.M., Nunes F.M. (2014) Origin of the Pinking Phenomenon of White Wines. Journal Of Agricultural And Food Chemistry, 62, ( 24), 5651-5659.
Moreira A.S.P., Simoes J., Pereira A.T., Passos C.P., Nunes F.M., Domingues M.R.M., Coimbra M.A. (2014) Transglycosylation reactions between galactomannans and arabinogalactans during dry thermal treatment. Carbohydrate Polymers, 112, 48-55.
Passos C.P., Moreira A.S.P., Domingues M.R.M., Evtuguin D.V., Coimbra M.A. (2014) Sequential microwave superheated water extraction of mannans from spent coffee grounds. Carbohydrate Polymers, 103, 333-338.
Silva D.M., Nunes C., Pereira I., Moreira A.S.P., Domingues M.R.M., Coimbra M.A., Gama F.M. (2014) Structural analysis of dextrins and characterization of dextrin-based biomedical hydrogels. Carbohydrate Polymers, 114, 458-466.
Azenha C.S.R., Coimbra M.A., Moreira A.S.P., Domingues P., Domingues M.R.M. (2013) Differentiation of isomeric beta-(1-4) hexose disaccharides by positive electrospray tandem mass spectrometry. Journal Of Mass Spectrometry, 48, ( 5), 548-552.
Moreira A.S.P., Coimbra M.A., Nunes F.M., Domingues M.R.M. (2013) Roasting-induced changes in arabinotriose, a model of coffee arabinogalactan side chains. Food Chemistry, 138, ( 4), 2291-2299.
Graca G., Moreira A.S., Correia A.J.V., Goodfellow B.J., Barros A.S., Duarte I.F., Carreira I.M., Galhano E., Pita C., Almeida M.D., Gil A.M. (2013) Mid-infrared (MIR) metabolic fingerprinting of amniotic fluid: A possible avenue for early diagnosis of prenatal disorders?. Analytica Chimica Acta, 764, 24-31.
da Costa E.V., Moreira A.S.P., Nunes F.M., Coimbra M.A., Evtuguin D.V., Domingues M.R.M. (2012) Differentiation of isomeric pentose disaccharides by electrospray ionization tandem mass spectrometry and discriminant analysis. Rapid Communications In Mass Spectrometry, 26, ( 24), 2897-2904.
Moreira A.S.P., Nunes F.M., Domingues M.R., Coimbra M.A. (2012) Coffee melanoidins: structures, mechanisms of formation and potential health impacts. Food & Function, 3, ( 9), 903-915.
Moreira A.S.P., Coimbra M.A., Nunes F.M., Simoes J., Domingues M.R.M. (2011) Evaluation of the Effect of Roasting on the Structure of Coffee Galactomannans Using Model Oligosaccharides. Journal Of Agricultural And Food Chemistry, 59, ( 18), 10078-10087.
Ana S. P. Moreira (2011) Study of structural changes in models of coffee galactomannans.
Prizes and awards received
2009: Award “Águas São Cristovão” | Award funded by “Foliowaters - Exploração de águas naturais, Lda.” for the best student of science and engineering courses, fellow of the social services of the UA.
2013: Best Poster Award | Award attributed during the 2nd International Congress on Cocoa Coffee and Tea” (Naples, Italy) for the work “Hydroxyl radical-induced oxidation of arabinotriose, a model of coffee arabinogalactan side chains” of M. Domingues, A. Moreira, E. Costa, D. Evtyugin, F. Nunes and M. Coimbra.
2014: Best Poster Award | Award attributed during the XXVIII International conference on challenges in chemistry and biology of carbohydrates (Dehradun, India) for the work “Sequential microwave assisted extraction of arabinogalactans and galactomannans from spent coffee grounds” of C. Passos, A. Moreira, M. Domingues, D. Evtuguin and M. Coimbra.
2015: Award for the best 3rd cycle degree student of the Chemistry Department | Award attributed during the 2nd Gala Dinner organized by “Núcleo de Estudantes de Química (NEQ-AAUAv)”.
2017: Second Best Poster Award | Award attributed during the “Chemical Reactions in Foods VIII (CRF 2017)” (Prague) for the work “Understanding roasting-induced modifications in coffee polysaccharides using mass spectrometry” of A. S. P. Moreira, F. M. Nunes, M. R. M. Domingues and M. A. Coimbra.
Current Research Interests
Lipids in health and disease
Ana S. P. Moreira received her first degree in Biochemistry in 2009, her Master in Analytical Chemistry and Quality in 2011, and her PhD degree in Biochemistry in 2016, all at the University of Aveiro (UA, Portugal). Presently, she is Post-Doc at the Mass Spectrometry Centre (Department of Chemistry, UA) in the framework of the project GENIALG - GENetic diversity exploitation for Innovative macroALGal biorefinery, funded by European Union’ s Horizon 2020.
Since 2012, she has been conducted research work in the field of structural characterization of different biomolecules, specially carbohydrates and lipids, from different matrices, using glycomics and lipidomics approaches. During this period, she has been working with different mass spectrometers, also coupled to liquid and gas chromatography apparatus, developing excellent skills in analysis of mass spectrometry data. During her PhD, she performed a one-month research work in the Institute of Food Science, Technology and Nutrition (lCTAN-CSIC, Madrid, Spain), gaining experience in some cell biology techniques.
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