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View article: Behavioural response of Sitophilus zeamais to essential oil-derived compounds
Behavioural response of Sitophilus zeamais to essential oil-derived compounds Open
View article: Blockchain-Enabled Traceability in the Rice Supply Chain: Insights from the TRACE-RICE Project
Blockchain-Enabled Traceability in the Rice Supply Chain: Insights from the TRACE-RICE Project Open
Agri-food supply chains, particularly in the rice sector, face persistent challenges in transparency, quality control, and sustainability due to their complexity and fragmentation. Blockchain technology provides a promising solution by ens…
View article: Spectral markers and machine learning: Revolutionizing Rice evaluation with near infrared spectroscopy
Spectral markers and machine learning: Revolutionizing Rice evaluation with near infrared spectroscopy Open
The evaluation of rice varieties is a complex, time-consuming process requiring advanced equipment. This study aimed to discriminate 22 commercial rice varieties from six types by analyzing biochemical, physicochemical, and cooking propert…
View article: Development and Evaluation of Gluten-Free Rice Biscuits: Impact on Glycaemic Index and Bioactive Compounds
Development and Evaluation of Gluten-Free Rice Biscuits: Impact on Glycaemic Index and Bioactive Compounds Open
Biscuits are widely consumed snacks traditionally made from wheat flour, which poses challenges for individuals with gluten intolerance and/or diabetes due to their high glycaemic index (GI). This study explored the production of gluten-fr…
View article: Assessing the efficacy of washing methods in reducing multi-pesticide residues in Brown, milled long, and milled basmati Rice
Assessing the efficacy of washing methods in reducing multi-pesticide residues in Brown, milled long, and milled basmati Rice Open
View article: Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms
Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms Open
Fumonisins occurrence in maize represents a significant global challenge, impacting economic stability and food safety. This study evaluates the potential of near-infrared (NIR) spectroscopy combined with chemometric algorithms to detect f…
View article: Validation of an HPLC-MS/MS method for the quantification of pesticide residues in Rice and assessment of the washing effect
Validation of an HPLC-MS/MS method for the quantification of pesticide residues in Rice and assessment of the washing effect Open
View article: Food Design Thinking: A Systematic Review from an Evolutionary Perspective
Food Design Thinking: A Systematic Review from an Evolutionary Perspective Open
Design thinking (DT) has been a subject of extensive debate and application across diverse knowledge domains, including the realm of food; nonetheless, its precise definition remains unclear. This systematic review comprised two components…
View article: Comparative Analysis of Maize Physico-Chemical Parameters and Mycotoxin Levels in Dual Environments
Comparative Analysis of Maize Physico-Chemical Parameters and Mycotoxin Levels in Dual Environments Open
Maize (Zea mays L.) stands as a vital staple food globally, holding significant nutritional and economic value. However, its susceptibility to mycotoxin contamination under stressful environmental conditions poses a considerable concern. T…
View article: Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties
Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties Open
Rice is a significant staple food in the basic diet of the global population that is considered to have a high glycaemic index. The study of the physical and chemical parameters in rice that are related to the starch digestion process, whi…
View article: Validation of a biochip array technology for multi-mycotoxins screening in Rice and other cereals
Validation of a biochip array technology for multi-mycotoxins screening in Rice and other cereals Open
Cereal grains are widely cultivated agricultural commodities, and they constitute a key source of energy. However, many of them are affected by fungal contamination, and consequently, by the presence of mycotoxin. The development of monito…
View article: Development of Prediction Models for the Pasting Parameters of Rice Based on Near-Infrared and Machine Learning Tools
Development of Prediction Models for the Pasting Parameters of Rice Based on Near-Infrared and Machine Learning Tools Open
Due to the importance of rice (Oryza sativa) in food products, developing strategies to evaluate its quality based on a fast and reliable methodology is fundamental. Herein, near-infrared (NIR) spectroscopy combined with machine learning a…
View article: Adaptation of the food choice questionnaire using a design thinking approach and application to rice consumption by the major European consumers
Adaptation of the food choice questionnaire using a design thinking approach and application to rice consumption by the major European consumers Open
Funding Information: This work was supported by the Portuguese Foundation for Science and Technology (FCT) Doctoral grant No. SFRH/BD/120929/2016, the strategic programs UIDB/05748/2020 UIDP/05748/2020 (GreenUPorto), UIDB/04551/2020 (GREEN…
View article: White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality Open
Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of …
View article: Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices
Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices Open
Rice is an important source of γ-oryzanol (GO) and γ-aminobutyric acid (GABA), which are bioactive compounds that may benefit blood lipid and pressure control. Both GO and GABA can be improved by germination and fermentation. Fermentation …
View article: Assessment of Agricultural Practices for Controlling Fusarium and Mycotoxins Contamination on Maize Grains: Exploratory Study in Maize Farms
Assessment of Agricultural Practices for Controlling Fusarium and Mycotoxins Contamination on Maize Grains: Exploratory Study in Maize Farms Open
Maize is a significant crop to the global economy and a key component of food and feed, although grains and whole plants can often be contaminated with mycotoxins resulting in a general exposure of the population and animals. To investigat…
View article: Advances in Environmentally Friendly Techniques and Circular Economy Approaches for Insect Infestation Management in Stored Rice Grains
Advances in Environmentally Friendly Techniques and Circular Economy Approaches for Insect Infestation Management in Stored Rice Grains Open
Rice (Oryza sativa L.) is a staple food for about half of the world’s population. Therefore, it is important to search for solutions that minimise losses and production costs for producers and ensure food quality and safety for consumers. …
View article: Design thinking for food: Remote association as a creative tool in the context of the ideation of new rice-based meals
Design thinking for food: Remote association as a creative tool in the context of the ideation of new rice-based meals Open
Design thinking (DT) is a user-centered approach that uses design tools and methods to solve ill-defined problems. DT as a method, can be organized in a three-spaces system - inspiration, ideation and implementation. The ideation phase mak…
View article: High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads Open
Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat …
View article: Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours
Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours Open
Quinoa is an Andean grain, classified as pseudocereal and the exploitation of its nutritional profile is of great interest for the cereal-based industry. The germination of quinoa seeds (white and red royal) was tested at 20 °C for differe…
View article: Mycotoxins Contamination in Rice: Analytical Methods, Occurrence and Detoxification Strategies
Mycotoxins Contamination in Rice: Analytical Methods, Occurrence and Detoxification Strategies Open
The prevalence of mycotoxins in the environment is associated with potential crop contamination, which results in an unavoidable increase in human exposure. Rice, being the second most consumed cereal worldwide, constitutes an important so…
View article: Editorial for the Special Issue, “Quality Assay, Processing and Bio-Function of Rice Products”
Editorial for the Special Issue, “Quality Assay, Processing and Bio-Function of Rice Products” Open
Rice is one of the most important cereals in the world alongside wheat and maize [...]
View article: Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds
Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds Open
Rice bran oil (RBO) is a valuable ingredient extracted from rice bran (RB), a side stream of polishing rice grain in the milling process. RBO is rich in bioactive ingredients with potential health benefits, such as gamma-oryzanol (GO) and …
View article: Evaluation of Biobased Solutions for Mycotoxin Mitigation on Stored Maize
Evaluation of Biobased Solutions for Mycotoxin Mitigation on Stored Maize Open
Maize (Zea mays L.) is highly susceptible to fungal post-harvest contamination. The main objective of this study was to evaluate the effectiveness of mustard powder and rice bran oil as post-harvest mitigation strategies towards maize qual…
View article: Use of Artificial Neural Network Model for Rice Quality Prediction Based on Grain Physical Parameters
Use of Artificial Neural Network Model for Rice Quality Prediction Based on Grain Physical Parameters Open
The main goal of this study was to test the ability of an artificial neural network (ANN) for rice quality prediction based on grain physical parameters and to conduct a comparison with multiple linear regression (MLR) using 66 samples in …
View article: Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread
Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread Open
In Portugal, maize has been used for centuries to produce an ethnic bread called broa, employing traditional maize varieties, which are preferred by the consumers in detriment of commercial hybrids. In order to evaluate the maize volatiles…
View article: Rice Compounds with Impact on Diabetes Control
Rice Compounds with Impact on Diabetes Control Open
Rice is one of the most cultivated and consumed cereals worldwide. It is composed of starch, which is an important source of diet energy, hypoallergenic proteins, and other bioactive compounds with known nutritional functionalities. Notewo…
View article: Near-Infrared Spectroscopy and Machine Learning: Analysis and Classification Methods of Rice
Near-Infrared Spectroscopy and Machine Learning: Analysis and Classification Methods of Rice Open
Nowadays, the conventional biochemical methods used to differentiate and characterize rice types, biochemical properties, authentication, and contamination issues are difficult to implement due to the high cost of reagents, time requiremen…
View article: Occurrence of Fusarium spp. in Maize Grain Harvested in Portugal and Accumulation of Related Mycotoxins during Storage
Occurrence of Fusarium spp. in Maize Grain Harvested in Portugal and Accumulation of Related Mycotoxins during Storage Open
Maize is an important worldwide commodity susceptible to fungal contamination in the field, at harvest, and during storage. This work aimed to determine the occurrence of Fusarium spp. in maize grains produced in the Tagus Valley region of…
View article: Disclosing the Nutritional Quality Diversity of Portuguese Common Beans—The Missing Link for Their Effective Use in Protein Quality Breeding Programs
Disclosing the Nutritional Quality Diversity of Portuguese Common Beans—The Missing Link for Their Effective Use in Protein Quality Breeding Programs Open
The common bean (Phaseolus vulgaris L.) represents a sustainable and affordable source of protein, namely, to populations with vegetarian dietary habits. Despite the national germplasm genetic diversity, little is known about the Portugues…