Eduardo Coelho

PhD Student


Qualifications

  • Ongoing: PhD Program in Chemical and Biological Engineering, Universidade do Minho
  • 2011: Integrated Master on Biological Engineering, Universidade do Minho
  • Since 2015: Doctoral Programme in Chemical and Biological Engineering
  • 2012 - 2015: FruitVinegarDRINK

Research Students


Selected Publications

1
Metabolic engineering of Ashbya gossypii for deciphering the de novo biosynthesis of γ-lactones
  • Microbial Cell Factories, 18(62), 2019
2
Intensifying ethanol production from brewer’s spent grain waste: use of whole slurry at high solid loadings
  • New Biotechnology, 53, 1-8, 2019
3
Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
  • Food Chemistry, 295, 156-164, 2019
4
Volatile fingerprinting differentiates diverse-aged craft beers
  • LWT-Food Science and Technology, 108, 129-136, 2019
5
Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention
  • Food Research International, 116, 249-257, 2019
6
Production of blueberry wine and volatile characterization of young and bottle-aging beverages
  • Food Science & Nutrition, 7(2), 617-627, 2019
7
Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity
  • Journal of Food Science and Technology-Mysore, 54(12), 4112-4122, 2017
8
Simultaneous saccharification and fermentation of hydrothermal pretreated lignocellulosic biomass: evaluation of process performance under multiple stress conditions
  • Bioenergy Research, 9(3), 750-762, 2016
9
Production of orotic acid by a Klura3Δ mutant of Kluyveromyces lactis
  • Journal of Bioscience and Bioengineering, 121(6), 625-630, 2016
10
Optimization of low-cost nutritional lignocellulosic ethanol fermentation supplementation for lignocellulosic ethanol fermentation
  • MicroBiotec'15 - Congress of Microbiology and Biotechnology 2015. Évora, Portugal, Dec 10-12, 321-321, 2015
11
Lignocellulosic bioethanol production with revalorization of low-cost agroindustrial by-products as nutritional supplements
  • Industrial Crops and Products, 64, 16-24, 2015
12
Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation
  • LWT-Food Science and Technology, 62(2), 1043-1052, 2015
13
Novel fermented fruit products with functional value
  • 1st Congress on Food Structure Design. No. 4336, Porto, Portugal, 15-17 Oct, 163, 2014. ISBN: 978-989-97478-5-2
14
The Fh8 tag: a fusion partner for simple and cost-effective protein purification in Escherichia coli
  • Protein Expression and Purification, 92(2), 163-170, 2013
15
The novel Fh8 fusion tag: a comparison with other fusion systems for efficient soluble overexpression and purification of recombinant proteins in Escherichia coli
  • PEGS Europe – Protein and Antibody Engineering Summit 2013. Lisbon, Portugal, 4-8 November, 2013
16
Development of a novel fusion system for antibiotic-free Escherichia coli recombinant protein production
  • MicroBiotec'11 - Congress of Microbiology and Biotechnology 2011 (Book of Abstracts). Braga, Portugal, 1-3 December, 374, 2011. ISBN: 978-989-97478-1-4
Full List