プロフィール詳細

プロジェクトを作成

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Dr. Bibiana S.に依頼

Brazil

PhD in Food Science l Scientific writing and communication l Consultant with 10+ years of experience in food research

プロフィール概要

Research in food analysis and analytical chemistry, chemical and biochemical characterization, development and validation of food analytical methods, chemometrics, and food authenticity. Experience in project management, scientific writing and reviewing, communication, and digital technologies for education.

専門分野

• ★ Technical & Scientific Writing
• ★ Blog Posts
• ☆ Food Science
• ☆ Food Engineering
• ☆ Food Chemistry

サービス

• Writing
• Research
• Data & AI

Writing Technical Writing, Newswriting, General Proofreading & Editing

Research Scientific and Technical Research, Systematic Literature Review, Secondary Data Collection

Data & AI Statistical Analysis

職務経験

Post-doctoral

Federal University of Santa Catarina

1月 2020 - 現在

Guest PhD student

University of Potsdam

4月 2019 - 9月 2019

Guest PhD student

Leibniz Institute of Vegetable and Ornamental Crops

4月 2019 - 9月 2019

Professor

Federal Institute of Mato Grosso

8月 2012 - 7月 2013

学歴

PhD in Food Science (Department of Food Science and Technology)

Federal University of Santa Catarina

3月 2016 - 3月 2020

Master in Food Science (School of Food and Chemistry)

Federal University of Rio Grande

3月 2014 - 2月 2016

Degree in Food Engineering

Universidade Federal de Mato Grosso

8月 2006 - 3月 2012

認定資格

• 認定資格の詳細は未入力です。

出版物

JOURNAL ARTICLE

Bibiana Silva, Fabíola Carina Biluca, Eduarda Talita Bramorski Mohr, Thiago Caon, Luciano Valdomiro Gonzaga, Roseane Fett, Eduardo Monguilhott Dalmarco, Ana Carolina Oliveira Costa(2020). Effect of Mimosa scabrella Bentham honeydew honey on inflammatory mediators . Journal of Functional Foods. 72. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 104034. Elsevier {BV}

(2020). Identification and Quantification of Antioxidant Compounds in Clarified Cashew Apple Juice ‘Cajuína’ . Current Nutrition & Food Science.

(2020). Investigation of phenolic compounds, antioxidant and anti-inflammatory activities in stingless bee honey (Meliponinae) . Food Research International.

(2019). Improved strategy based on QuEChERS method followed by HPLC/DAD for the quantification of phenolic compounds from Mimosa scabrella Bentham honeydew honeys . LWT.

(2019). An overview of physicochemical characteristics and health-promoting properties of honeydew honey . Food Research International.

Bibiana Silva, Manuel M Souza, Eliana Badiale‐Furlong(2019). Antioxidant and antifungal activity of phenolic compounds and their relation to aflatoxin B1 occurrence in soybeans ( Glycine max L.) . Journal of the Science of Food and Agriculture. 100. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1256--1264. Wiley

(2019). Simplex-centroid design and Derringer’s desirability function approach for simultaneous separation of phenolic compounds from Mimosa scabrella Bentham honeydew honeys by HPLC/DAD . Journal of Chromatography A.

(2018). Free phenolic compounds extraction from Brazilian halophytes, soybean and rice bran by ultrasound-assisted and orbital shaker methods . Anais da Academia Brasileira de Ciências.

Bibiana da Silva, Larine Kupski, Eliana Badiale-Furlong(2018). Central Composite Design-Desirability Function Approach for Optimum Ultrasound-Assisted Extraction of Daidzein and Genistein from Soybean and Their Antimycotoxigenic Potential . Food Analytical Methods. 12. (1). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 258--270. Springer Science and Business Media {LLC}

(2015). Influence of Acerola ( ssp.) and Flaxseed ( -L.) Addition on the Content of Bioactive Compounds, Proximate and Sensory Composition of Whey Beverages . JOURNAL OF FOOD PROCESSING AND PRESERVATION.