Polytechnic Institute
of Bragança



CIMO - Mountain Research Center. See video HERE


Eliana Andreia Pires Castilho Pereira

Junior Researcher
Group: Sustainable Processes and Products
Supervisor: Isabel Cristina Fernandes Rodrigues Ferreira
Phone: 273303532
ORCID: 0000-0003-2854-6745
Scopus Author ID: 55938912300


  • Since 2018: Junior Researcher at CIMO-IPB for the Valor Natural Project
  • 2017 - 2018: Research Fellow of the Mountain Research Centre
  • 2016 - 2017: Research Fellow of the REQUIMTE
  • 2012 - 2016: Research Fellow of the Mountain Research Centre


  • 2016 - in Pharmacy and Health, Universidade de Salamanca, Espanha
  • 2011 - in Food Quality and Safety, Polytechnic Institute of Bragança, Portugal
  • 2010 - Food Engineering, Polytechnic Institute of Bragança, Portugal


  • Chemistry of Natural Products: Extraction, identification, fractionation and isolation of chemical compounds in natural matrices
  • Technology of Natural Products: Emerging technologies for conservation of plants (Research fellow by the PRODER project)
  • Development of functional foods by direct use or incorporation of extracts / fractions / compounds of vegetal origin (Research fellow in REQUIMTE and CIMO)
  • Biowaste valorisation. Optimization of extraction and stabilization methods. Bio-based ingredients.


PreVineGrape - Desenvolvimento de um biofungicida para combate a doenças da videira
Funding body: POCI-FEDER
Principal Investigator:Sandrina Alves Heleno
Start: 2021-01-01
End: 2023-06-29
BIOma - Soluções integradas de BIOeconomia para a Mobilização cadeia Agroalimentar
Funding body: Portugal 2020
Reference: POCI-1-0247-FEDER-046112
Principal Investigator:Lillian Bouçada de Barros
Start: 2020-07-01
End: 2023-06-03
VALORNATURAL - Valorização de Recursos Naturais através da Extração de Ingredientes de Elevado Valor Acrescentado para Aplicações na Indústria Alimentar
Funding body: PORTUGAL 2020- SI-IDT - Programas mobilizadores
Principal Investigator:Lillian Bouçada de Barros
Start: 2018-09-01
End: 2022-08-31
IBERPHENOL - Red cooperativa de investigación en el ámbito de polifenoles y sus aplicaciones industriales
Funding body: POCTEP – Programa de Cooperação Transfronteiriça Portugal – Espanha
Principal Investigator:Lillian Bouçada de Barros
Start: 2015-10-01
End: 2020-12-31
AROMAP - Preservation of aromatic condiment plants
Funding body: PRODER - Medida 4.1
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2014-05-01
End: 2016-10-31
SteamRadSter - Food ingredients decontamination by steam and irradiation
Funding body: EUREKA
Reference: No. 9147
Principal Investigator:Albino Bento
Start: 2014-05-01
End: 2016-05-01
- Influence of the radiation process in bioactive compounds in edible flowers
Funding body: Bilateral action FCT-CNP, Portugal/Brazil
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 2014-01-01
End: 2015-12-31
- Fostering E-beam Food Irradiation: Modelling and Validation
Funding body: C2TN/IST
Reference: 19220
Principal Investigator:Isabel Cristina Fernandes Rodrigues Ferreira
Start: 0000-00-00
End: 0000-00-00

Total results: 52
Menezes B.,Caleja C.,Calhelha R.C.,Pinela J.,Dias M.I.,Stojković D.,Soković M.,Gonçalves O.H.,Leimann F.V.,Pereira E.,Barros L.
Use of Bio-Waste of Ilex paraguariensis A. St. Hil. (Yerba mate) to Obtain an Extract Rich in Phenolic Compounds with Preservative Potential
Foods, 12, , 2023

Oliveira T.C.G.,Caleja C.,Oliveira M.B.P.P.,Pereira E.,Barros L.
Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients
Food Bioscience, 53, , 2023

Silva B.N.,Cadavez V.,Caleja C.,Pereira E.,Calhelha R.C.,Añibarro-Ortega M.,Finimundy T.,Kostić M.,Soković M.,Teixeira J.A.,Barros L.,Gonzales-Barron U.
Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts
Foods, 12, , 2023

Pereira E.,Fernandes F.A.,Mandim F.,Ayuso M.,Ferreira I.C.F.R.,Caleja C.,Barros L.
Non-alkaloid nitrogen containing compounds
Natural Secondary Metabolites: From Nature, Through Science, to Industry, 331-362, 2023

Caleja C.,Pereira E.,Ferreira I.C.F.R.,Barros L.
High-added-value compounds from agro-food industry wastewater
Advanced Technologies in Wastewater Treatment: Food Processing Industry, 1-24, 2023

Mascoloti Spréa R.,Caleja C.,Pinela J.,Finimundy T.C.,Calhelha R.C.,Kostić M.,Sokovic M.,Prieto M.A.,Pereira E.,Amaral J.S.,Barros L.
Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family
Food Research International, 161, , 2022

Garcia-Oliveira P.,Carreira-Casais A.,Pereira E.,Dias M.I.,Pereira C.,Calhelha R.C.,Stojković D.,Sokovic M.,Simal-Gandara J.,Prieto M.A.,Caleja C.,Barros L.
From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants
Molecules, 27, , 2022

Moreira B.,Pereira E.,Finimundy T.C.,Pinela J.,Calhelha R.C.,Carocho M.,Stojković D.,Sokovic M.,Ferreira I.C.F.R.,Caleja C.,Barros L.
Pineapple by-products as a source of bioactive compounds with potential for industrial food application
Food and Function, 13, 9959-9972, 2022

Pinto S.M.,Campos S.,Oliveira L.,Atilano J.,Barros L.,Pereira e.C.
Environmental and economic assessment of food additive production from mushroom bio-residues
Cleaner Environmental Systems, 6, , 2022

López-Hortas L.,Caleja C.,Pinela J.,Petrović J.,Soković M.,Ferreira I.C.F.R.,Torres M.D.,Domínguez H.,Pereira E.,Barros L.
Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods
Food Chemistry, 383, , 2022

Carvalho A.S.d.,Rezende S.C.d.,Caleja C.,Pereira E.,Barros L.,Fernandes I.,Manrique Y.A.,Gonçalves O.H.,Ferreira I.C.F.R.,Barreiro M.F.
β-Carotene colouring systems based on solid lipid particles produced by hot melt dispersion
Food Control, 129, , 2021

Pires E.d.O.,Pereira E.,Carocho M.,Pereira C.,Dias M.I.,Calhelha R.C.,Ćirić A.,Soković M.,Garcia C.C.,Ferreira I.C.F.R.,Caleja C.,Barros L.
Study on the potential application of impatiens balsamina l. Flowers extract as a natural colouring ingredient in a pastry product
International Journal of Environmental Research and Public Health, 18, , 2021

Alaya I.B.,Pereira E.,Dias M.I.,Pinela J.,Calhelha R.C.,Soković M.,Kostić M.,Prieto M.A.,Essid F.,Caleja C.,Ferreira I.C.F.R.,Barros L.
Development of a natural preservative from chestnut flowers: Ultrasound-assisted extraction optimization and functionality assessment
Chemosensors, 9, , 2021

Carpena M.,Caleja C.,Pereira E.,Pereira C.,Ćirić A.,Soković M.,Soria-Lopez A.,Fraga-Corral M.,Simal-Gandara J.,Ferreira I.C.F.R.,Barros L.,Prieto M.A.
Red seaweeds as a source of nutrients and bioactive compounds: Optimization of the extraction
Chemosensors, 9, , 2021

Alves E.,Ntungwe E.N.,Gregório J.,Rodrigues L.M.,Pereira-Leite C.,Caleja C.,Pereira E.,Barros L.,Aguilar-Vilas M.V.,Rosado C.,Rijo P.
Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability
Foods, 10, , 2021

Pires E.d.O.,Pereira E.,Pereira C.,Dias M.I.,Calhelha R.C.,Ćirić A.,Soković M.,Hassemer G.,Garcia C.C.,Caleja C.,Barros L.,Ferreira I.C.F.R.
Chemical composition and bioactive characterisation of Impatiens walleriana
Molecules, 26, , 2021

Pantuzza Silva G.F.,Pereira E.,Melgar B.,Stojković D.,Sokovic M.,Calhelha R.C.,Pereira C.,Abreu R.M.V.,Ferreira I.C.F.R.,Barros L.
Eggplant fruit (Solanum melongena l.) and bio‐residues as a source of nutrients, bioactive compounds, and food colorants, using innovative food technologies
Applied Sciences (Switzerland), 11, 1-24, 2021

Pereira E.,Cadavez V.,Barros L.,Encina-Zelada C.,Stojković D.,Sokovic M.,Calhelha R.C.,Gonzales-Barron U.,Ferreira I.C.F.R.
Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds
Food Research International, 137, , 2020

Ghada B.,Pereira E.,Pinela J.,Prieto M.A.,Pereira C.,Calhelha R.C.,Stojkovic D.,Sokóvic M.,Zaghdoudi K.,Barros L.,Ferreira I.C.F.R.
Recovery of anthocyanins from passion fruit epicarp for food colorants: Extraction process optimization and evaluation of bioactive properties
Molecules, 25, , 2020

Arribas C.,Pereira E.,Barros L.,Alves M.J.,Calhelha R.C.,Guillamón E.,Pedrosa M.M.,Ferreira I.C.F.R.
Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity
Food Chemistry, 292, 304-313, 2019

Da Silva L.,Pereira E.,Prieto M.,Simal-Gandara J.,Pires T.,Alves M.,Calhelha R.,Barros L.,Ferreira I.
Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction optimization of coloring pigments and incorporation in a bakery product
Molecules, 24, , 2019

Fernandes F.,Pereira E.,Círić A.,Soković M.,Calhelha R.,Barros L.,Ferreira I.
Ocimum basilicum var. Purpurascens leaves (red rubin basil): A source of bioactive compounds and natural pigments for the food industry
Food and Function, 10, 3161-3171, 2019

Pereira E.,Encina-Zelada C.,Barros L.,Gonzales-Barron U.,Cadavez V.,C.F.R. Ferreira I.
Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food
Food Chemistry, 280, 110-114, 2019

da Silva L.P.,Pereira E.,Pires T.C.S.P.,Alves M.J.,Pereira O.R.,Barros L.,Ferreira I.C.F.R.
Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties
Food Research International, 119, 34-43, 2019

Jabeur I.,Pereira E.,Caleja C.,Calhelha R.C.,Soković M.,Catarino L.,Barros L.,Ferreira I.C.F.R.
Exploring the chemical and bioactive properties of: Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)
Food and Function, 10, 2234-2243, 2019

Pinela J.,Prieto M.A.,Pereira E.,Jabeur I.,Barreiro M.F.,Barros L.,Ferreira I.C.F.R.
Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
Food Chemistry, 275, 309-321, 2019

Fernandes F.,Pereira E.,Prieto M.,Calhelha R.,Ćirić A.,Soković M.,Simal-Gandara J.,Barros L.,Ferreira I.
Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. Purpurascens
Molecules, 24, , 2019

Pereira E.,Pimenta A.I.,Barros L.,Calhelha R.C.,Antonio A.L.,Cabo Verde S.,Ferreira I.C.F.R.
Effects of gamma radiation on the bioactivity of medicinal and aromatic plants: Mentha × piperita L., Thymus vulgaris L. and Aloysia citrodora Paláu as case studies
Food and Function, 9, 5150-5161, 2018

Pereira E.,Antonio A.L.,Barreira J.C.M.,Verde S.C.,Barros L.,Oliveira M.B.P.P.,Ferreira I.C.F.R.
Evaluation of gamma-irradiated aromatic herbs: Chemometric study of samples submitted to extended storage periods
Food Research International, 111, 272-280, 2018

Pereira E.,Antonio A.,Barreira J.,Santos-Buelga C.,Barros L.,Ferreira I.
How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L.
Food Chemistry, 240, 253-258, 2018

Lopes C.,Pereira E.,Soković M.,Carvalho A.,Barata A.,Lopes V.,Rocha F.,Calhelha R.,Barros L.,Ferreira I.
Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin
Molecules, 23, , 2018

Melgar B.,Pereira E.,Oliveira M.B.P.P.,Garcia-Castello E.M.,Rodriguez-Lopez A.D.,Sokovic M.,Barros L.,Ferreira I.C.F.R.
Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
Food Research International, 101, 259-265, 2017

Jabeur I.,Pereira E.,Barros L.,Calhelha R.C.,Soković M.,Oliveira M.B.P.P.,Ferreira I.C.F.R.
Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents
Food Research International, 100, 717-723, 2017

Pereira E.,Barros L.,Antonio A.L.,Verde S.C.,Santos-Buelga C.,Ferreira I.C.F.R.,Rodrigues P.
Is gamma radiation suitable to preserve phenolic compounds and to decontaminate mycotoxins in aromatic plants? A case-study with aloysia citrodora paláu
Molecules, 22, , 2017

Pereira E.,Pimenta A.I.,Calhelha R.C.,Antonio A.L.,Barros L.,Santos-Buelga C.,Verde S.C.,Ferreira I.C.F.R.
Infusions of gamma irradiated Aloysia citrodora L. and Mentha x piperita L.: Effects on phenolic composition, cytotoxicity, antibacterial and virucidal activities
Industrial Crops and Products, 97, 582-590, 2017

Antonio A.L.,Pereira E.,Pinela J.,Heleno S.,Pereira C.,Ferreira I.C.F.R.
Determination of antioxidant compounds in foodstuff
Food Safety: Innovative Analytical Tools for Safety Assessment, 179-220, 2016

Pereira E.,Barros L.,Antonio A.L.,Cabo Verde S.,Santos-Buelga C.,Ferreira I.C.F.R.
Infusions from Thymus vulgaris L. treated at different gamma radiation doses: Effects on antioxidant activity and phenolic composition
LWT, 74, 34-39, 2016

Pereira E.,Pimenta A.I.,Calhelha R.C.,Antonio A.L.,Verde S.C.,Barros L.,Santos-Buelga C.,Ferreira I.C.F.R.
Effects of gamma irradiation on cytotoxicity and phenolic compounds of Thymus vulgaris L. and Mentha x piperita L.
LWT, 71, 370-377, 2016

Antonio A.L.,Barreira J.C.M.,Fernandes Â.,Pereira E.,Ferreira I.C.F.R.
Gamma and electron beam for nutrients and bioactives conservation in chestnuts, mushrooms, and dried plants
Food Processing Technologies: Impact on Product Attributes, 623-647, 2016

Pereira E.,Barros L.,Barreira J.C.M.,Carvalho A.M.,Antonio A.L.,Ferreira I.C.F.R.
Electron beam and gamma irradiation as feasible conservation technologies for wild Arenaria montana L.: Effects on chemical and antioxidant parameters
Innovative Food Science and Emerging Technologies, 36, 269-276, 2016

Pereira E.,Antonio A.,Rafalski A.,Barreira J.,Barros L.,Ferreira I.
Extending the use of irradiation to preserve chemical and bioactive properties of medicinal and aromatic plants: A case study with four species submitted to electron beam
Industrial Crops and Products, 77, 972-982, 2015

Pereira E.,Barros L.,Dueñas M.,Antonio A.,Santos-Buelga C.,Ferreira I.
Gamma irradiation improves the extractability of phenolic compounds in Ginkgo biloba L.
Industrial Crops and Products, 74, 144-149, 2015

Pereira E.,Antonio A.L.,Barreira J.C.M.,Barros L.,Bento A.,Ferreira I.C.F.R.
Gamma irradiation as a practical alternative to preserve the chemical and bioactive wholesomeness of widely used aromatic plants
Food Research International, 67, 338-348, 2015

Pereira E.,Barros L.,Calhelha R.,Dueñas M.,Carvalho A.,Santos-Buelga C.,Ferreira I.
Bioactxf Arenaria montana L
Food and Function, 5, 1848-1855, 2014

Pereira E.,Barros L.,Ferreira I.
Chemical characterization of Ginkgo biloba L. and antioxidant properties of its extracts and dietary supplements
Industrial Crops and Products, 51, 244-248, 2013

Barros L.,Pereira E.,Calhelha R.,Dueñas M.,Carvalho A.,Santos-Buelga C.,Ferreira I.
Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.
Journal of Functional Foods, 5, 1732-1740, 2013

Dias M.I.,Barros L.,Dueñas M.,Pereira E.,Carvalho A.M.,Alves R.C.,Oliveira M.B.P.P.,Santos-Buelga C.,Ferreira I.C.F.R.
Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction
Food Chemistry, 141, 4152-4160, 2013

Pereira E.,Barros L.,Martins A.,Ferreira I.
Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats
Food Chemistry, 130, 394-403, 2012

Reis F.,Pereira E.,Barros L.,Sousa M.,Martins A.,Ferreira I.
Biomolecule profiles in inedible wild mushrooms with antioxidant value
Molecules, 16, 4328-4338, 2011