Currently is professor at the Department of Food Science and Technology of the Polytechnic Institute of Coimbra – School of Agriculture. It is also a researcher at CERNAS (Research Center for Natural Resources, Environment and Society Studies) in the scientific area of dairy technology specifically on the application of membrane technologies for whey/food byproducts recovery.
Laura Ferreira, Ana Borges, David Gomes, Susana DiasCarlos PereiraMarta Henriques
Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk (2022)
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14867Sylwia Chudy, Agnieszka Makowska, Mirosława Krzywdzińska‐Bartkowiak, Michał PiątekMarta HenriquesAna Raquel BorgesDavid GomesCarlos Dias Pereira
The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs (2021)
International Journal of Dairy Technology
DOI:
10.1111/1471-0307.12796Natalí Garcia Marnotes, Arona Figueroa Pires, Olga Díaz, Angel CobosCarlos Dias Pereira
Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates (2021)
Applied Sciences ,vol.11, 14 , pp.6568
DOI:
10.3390/app11146568Antónia Macedo, David Azedo, Elizabeth Duarte, Carlos Pereira
Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration (2021)
Membranes
DOI:
10.3390/membranes11070477Natalí Garcia Marnotes, Arona Figueroa Pires, Olga Díaz, Angel CobosCarlos Dias Pereira
Sheep’s and Goat’s Frozen Yoghurts Produced With Ultrafiltrated Whey Concentrates (2021)
DOI:
10.20944/preprints202105.0757.v1Arona Figueroa Pires, Natalí Garcia Marnotes, Olga Díaz Rubio, Angel Cobos GarciaCarlos Dias Pereira
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey (2021)
Foods ,vol.10, 5 , pp.1067
DOI:
10.3390/foods10051067Arona Figueroa Pires, Natalí Garcia Marnotes, Olga Díaz Rubio, Angel Cobos GarciaCarlos Dias Pereira
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey (2021)
DOI:
10.20944/preprints202104.0545.v1Paula Coutinho, Manuel Simões, Carlos Pereira, Teresa Paiva
Sustainable Local Exploitation and Innovation on Meat Products Based on the Autochthonous Bovine Breed Jarmelista (2021)
Sustainability ,vol.13, 5 , pp.2515
DOI:
10.3390/su13052515Justina Mileriene, Loreta Serniene, Marta Henriques, David GomesCarlos PereiraKristina KondrotieneNeringa KasetieneLina LaucieneDalia SekmokieneMindaugas Malakauskas
Effect of liquid whey protein concentrate–based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese (2021)
Journal of Dairy Science
DOI:
10.3168/jds.2020-18732Arona F Pires, Natali G Marnotes, Amal Bella, Jorge ViegasDavid M GomesMarta H F HenriquesCarlos J D Pereira
Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics (2021)
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.10667Ana Raquel Borges, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama GomesMarta Fernandes HenriquesCarlos Dias Pereira
Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese (2020)
Foods
DOI:
10.3390/foods9081020Image analysis as a tool for beef grading (2020)
Computer Methods in Biomechanics and Biomedical Engineering: Imaging & Visualization
DOI:
10.1080/21681163.2020.1776159Liquid whey protein concentrates as primary raw material for acid dairy gels (2020)
Food Science and Technology
DOI:
10.1590/fst.43218Ana Raquel Borges, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama GomesMarta Fernandes HenriquesCarlos Dias Pereira
Evaluation of ultrafiltrated dairy by-products as fat replacers in the production of reduced fat washed curd cheese (2020)
DOI:
10.21203/rs.3.rs-19081/v1Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers (2019)
Journal of Dairy Science
DOI:
10.3168/jds.2019-16556Automatic Extraction of Marbling Measures Using Image Analysis, for Evaluation of Beef Quality (2019)
VipIMAGE 2019
DOI:
10.1007/978-3-030-32040-9_44Jarmelo Value – a pilot study of livestock production and territorial eco valorisation (2018)
Journal of Biotechnology
DOI:
10.1016/j.jbiotec.2018.06.132Carvalho, F., Rodrigues, A., Gomes, D.M.G.S., Ferreira, F.M.L.Dias, S.P.Pereira, C.J.D.Henriques, M.H.F.
Improvement of Ripened Cheese Quality and Safety With Thymus mastichina L. Bioactive Extracts (2018)
Advances in Biotechnology for Food Industry ,vol.14 , pp.197-211
DOI:
10.1016/b978-0-12-811443-8.00007-4Cassoni, A.C., Freixo, R., Pintado, A.I.E., Amorim, M.Pereira, C.D.Madureira, A.R.Pintado, M.M.E.
Novel Eco-Friendly Method to Extract Keratin from Hair (2018)
ACS Sustainable Chemistry and Engineering ,vol.6, 9 , pp.12268-12274
DOI:
10.1021/acssuschemeng.8b02680Pereira, Carlos,
The Use of Whey Proteins as Fat Replacers for the Production of Reduced Fat Cheeses (2017)
Skryplonek, K., Gomes, D., Viegas, J., Pereira, C.Henriques, M.
Lactose-free frozen yogurt: Production and characteristics (2017)
Acta Scientiarum Polonorum, Technologia Alimentaria ,vol.16, 2 , pp.171-179
DOI:
10.17306/j.afs.0478Henriques, M., Gomes, D., Pereira, C.,
Liquid whey protein concentrates produced by ultrafiltration as primary raw materials for thermal Dairy Gels (2017)
Food Technology and Biotechnology ,vol.55, 4 , pp.454-463
DOI:
10.17113/ftb.55.04.17.5248Improvement of ripened cheese quality and safety with Thymus mastichina L. bioactive extracts (2016)
Handbook of Food Bioengineering (I-XX) Multi-Volume Set, Elsevier
Amorim, M., Pereira, J.O., Gomes, D., Pereira, C.D.Pinheiro, H.Pintado, M.
Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process (2016)
Journal of Food Engineering ,vol.185 , pp.42-47
DOI:
10.1016/j.jfoodeng.2016.03.032The use of alternative ingredients in the production of traditional dairy foods: their performance and acceptability (2016)
ISEKI Food Vol 10-12, Trilogy on Traditional Foods
Whey Protein Edible Coatings: recent developments and applications (2016)
Emerging and Traditional Technologies for Safe, Healthy and Quality Food. CEFood 2012
DOI:
10.1007/978-3-319-24040-4Comparison of intramuscular fat quality between piglets of bísaro and industrial breeds – a preliminary study (2015)
Journal of International Scientific Publications-Agriculture & Food, Vol. 3
Pereira, C.D., Henriques, M., Gomes, D., Gouveia, R.Gomez-Zavaglia, A.de Antoni, G.
Fermented dairy products based on ovine cheese whey (2015)
Journal of Food Science and Technology ,vol.52, 11 , pp.7401-7408
DOI:
10.1007/s13197-015-1857-5Novas Soluções para a Valorização do Soro de Queijaria (2015)
Tecnoalimentar, (4), 3º trimestre
Pereira, C., Henriques, M., Gomes, D., Gomez-Zavaglia, A.de Antoni, G.
Novel functional whey-based drinks with great potential in the dairy industry (2015)
Food Technology and Biotechnology ,vol.53, 3 , pp.307-314
DOI:
10.17113/ftb.53.03.15.4043Training requirements for the agro-food industry in Portugal (2015)
International Journal of Food Studies, Vol. 4, 12-28
Eco-efficiency in the Portuguese wine production sector (2014)
Geophysical Research Abstracts Vol. 16. EGU2014-13272, 2014. EGU General Assembly 2014
Henriques, M.H.F., Gomes, D.M.G.S., Pereira, C.J.D., Gil, M.H.M.
Effects of Liquid Whey Protein Concentrate on Functional and Sensorial Properties of Set Yogurts and Fresh Cheese (2013)
Food and Bioprocess Technology ,vol.6, 4 , pp.952-963
DOI:
10.1007/s11947-012-0778-9Queiroga, R.C.R.E., Santos, B.M., Gomes, A.M.P., Monteiro, M.J.Teixeira, S.M.de Souza, E.L.Pereira, C.J.D.Pintado, M.M.E.
Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture (2013)
LWT - Food Science and Technology ,vol.50, 2 , pp.538-544
DOI:
10.1016/j.lwt.2012.08.011Replacement of conventional cheese coatings by natural whey protein edible coatings with antimicrobial activity. (2013)
Journal of Hygienic Engineering and Design, Vol.3: 34-47
The future of food production. Is there a place for more integrative systems (2013)
Geophysical Research Abstracts Vol. 15, EGU2013-13293. EGU General Assembly 2013
Henriques, M., Gomes, D., Pereira, C.,
Valorisation of whey in small and medium dairy industries: Production and incorporation of liquid whey protein concentrates in fresh cheeses and evaluation of the physicochemical and sensorial properties (2013)
, pp.535-546
How can LCA approaches contribute to improve geo-cycles management (2012)
Geophysical Research Abstracts Vol. 14
Tavares, T.G., Amorim, M., Gomes, D., Pintado, M.E.Pereira, C.D.Malcata, F.X.
Manufacture of bioactive peptide-rich concentrates from Whey: Characterization of pilot process (2012)
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2012.01.009International Patent PCT/IB2011/051811 (N/REF: 43745/11) 26-04-2011 (2011)
Processo de obtenção de extractos peptídicos bioactivos através da hidrólise de proteínas de soro de leite com enzimas da Cynara cardunculus, referidos extractos e respectivas utilizações. (2010)
Aplicaciones de los concentrados y aislados de proteínas de lactosuero en la industria alimentaria (2009)
Alimentaria, 400: 108-115
Pereira, C.D., Díaz, O., Cobos, A.,
Impact of ovine whey protein concentrates and clarification by-products on the yield and quality of whey cheese (2007)
Food Technology and Biotechnology ,vol.45, 1 , pp.32-37
Díaz, O., Pereira, C.D., Cobos, A.,
Rheological properties and microstructure of heat-induced gels of ovine whey protein concentrates obtained from clarified cheese whey (2006)
Milchwissenschaft ,vol.61, 2 , pp.193-196
Díaz, O., Pereira, C.D., Cobos, A.,
Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products (2004)
Food Hydrocolloids ,vol.18, 4 , pp.601-610
DOI:
10.1016/j.foodhyd.2003.10.003Pereira, C.D., Diaz, O., Cobos, A.,
Valorization of by-products from ovine cheese manufacture: Clarification by thermocalcic precipitation/microfiltration before ultrafiltration (2002)
International Dairy Journal ,vol.12, 9 , pp.773-783
DOI:
10.1016/s0958-6946(02)00070-5Queijo Serra da Estrela - Processos tradicionais e Inovações Tecnológicas (2000)
DRABL-Direcção Regional de Agricultura da Beira Litoral
Flor do Cardo versus Quimosina no Fabrico de Queijos Artesanais (1994)
Bol. Soc. Portuguesa de Química Série II nº 54
Métodos Microbiológicos Rápidos com Aplicação na Indústria Alimentar (1993)
Veterinária Técnica nº4, Jul/Agosto
Sistemas de controlo da qualidade de alimentos por análise de riscos e controlo de pontos críticos (1991)
Veterinária Técnica nº 6, Nov/Dez
