Ana Cristina Veloso

Professor Adjunto




Carreira

  • Desde  2008: Professor Adjunto, Instituto Politécnico de Coimbra
  • 1998 - 2008: Assistente, Instituto Politécnico de Bragança

Qualificações

  • 2007: Doutoramento em Engenharia Química e Biológica, Universidade do Minho
  • 2001: Mestrado em Controlo de Qualidade, Faculdade de Farmácia, Universidade do Porto
  • 1996: Licenciatura em Engenharia Biológica, Universidade do Minho

Cargos e Responsabilidades

  • 2012 - 2016: Diretor de Curso, Instituto Politécnico de Coimbra
  • Desde  2010: Membro da Comissão Diretiva de Curso, Membro da Comissão Coordenadora do Mestrado em Processos Químicos e Biológicos (ISEC)
  • 2010 - 2015: Membro do Conselho Científico, Instituto Politécnico de Coimbra

Publicações Recentes

1
  • Marx, Ítala M.G.; Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José A.; Drunkler, Deisy A.; Peres, António M.
Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints
  • LWT - Food Science and Technology, 79, 394-401, 2017
2
  • Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Peres, António M.
Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach
  • European Food Research and Technology, 243(4), 597-607, 2017
3
  • Marx, Ítala; Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José A.; Drunkler, Deisy A.; Peres, António M.
Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines
  • Talanta, 162, 98-106, 2017
4
  • Slim, Souihli; Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José A.; Oueslati, Souheib; Peres, António M.
Application of an electronic tongue for Tunisian olive oils' classification according to olive cultivar or physicochemical parameters
  • European Food Research and Technology, (In Press), 2017
5
  • Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José Alberto; Peres, António M.
Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
  • LWT - Food Science and Technology, 73, 683-692, 2016
6
Electronic tongue: a versatile tool for mineral and fruit-flavored waters recognition
  • Journal of Food Measurement and Characterization, 10(2), 264-273, 2016
7
  • Dias, Luís G.; Rodrigues, Nuno; Veloso, Ana C.A.; Pereira, José A.; Peres, António M.
Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue
  • European Food Research and Technology, 242(2), 259-270, 2016
8
  • Veloso, Ana C.A.; Dias, Luís G.; Rodrigues, Nuno; Pereira, José A.; Peres, António M.
Sensory intensity assessment of olive oils using an electronic tongue
  • Talanta, 146, 585-593, 2016
9
  • Dias, Luís G.; Veloso, Ana C.A.; Sousa, Mara E.B.C.; Estevinho, Letícia; Machado, Adélio A.S.C.; Peres, António M.
A novel approach for honey pollen profile assessment using an electronic tongue and chemometric tools
  • Analytica Chimica Acta, 900, 36-45, 2015
10
  • Dias, Luís G.; Fernandes, Andreia; Veloso, A.C.A.; Machado, Adélio A.S.C.; Pereira, José A.; Peres, António M.
Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue
  • Food Chemistry, 160, 321-329, 2014
11
  • Dias, Luís G.; Sequeira, Cédric; Veloso, A.C.A.; Morais, J.S.; Sousa, Mara E.B.C.; Peres, António M.
A size exclusion hplc method for evaluating the individual impacts of sugars and organic acids on beverage global taste by means of calculated dose-over-threshold values
  • Chromatography, 1(3), 141-158, 2014
12
Electrochemical multi-sensors device coupled with heuristic or meta-heuristic selection algorithms for single-cultivar olive oil classification
  • Procedia Engineering, 87, 192-195, 2014
13
  • Sousa, Mara E.B.C.; Dias, Luís G.; Veloso, A.C.A.; Estevinho, Letícia; Peres, António M.; Machado, Adélio A.S.C.
Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue
  • Talanta, 128, 284-292, 2014
14
Dietary sugars analysis: quantification of fructooligossacharides during fermentation by HPLC-RI method
  • Frontiers in Nutrition, 1(11), 2014
15
  • Dias, Luís G.; Sequeira, Cédric; Veloso, A.C.A.; Sousa, Mara E.B.C.; Peres, António M.
Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue
  • Analytica Chimica Acta, 848, 32-42, 2014
16
  • Peres, A.M.; Freitas, P.; Dias, L.G.; Sousa, M.E.B.C.; Castro, L.M.; Veloso, A.C.A.
Cyclic voltammetry: A tool to quantify 2,4,6-trichloroanisole in aqueous samples from cork planks boiling industrial process
  • Talanta, 117, 438-444, 2013
17
  • Freitas, P.; Dias, L.G.; Peres, A.M.; Castro, L.M.; Veloso, A.C.
Determination of 2,4,6-trichloroanisole by cyclic voltammetry
  • Procedia Engineering, 47, 1125-1128, 2012
18
An electronic tongue for gliadins semi-quantitative detection in foodstuffs
  • Talanta, 83(3), 857-864, 2011
19
UV spectrophotometry method for the monitoring of galacto-oligosaccharides production
  • Food Chemistry, 113(1), 246-252, 2009
20
Assessment of physiological conditions in E. coli fermentations by epifluorescent microscopy and image analysis
  • Biotechnology Progress, 25(3), 882-891, 2009
Listagem Completa de Publicações