Zlatina Genisheva

Junior Researcher


Career

  • Since  2019: Junior Researcher, Universidade do Minho

Qualifications

  • 2013: PhD Program in Chemical and Biological Engineering, Universidade do Minho
  • 2008: Master Program on Biotechnology - Bioprocess Engineering, Universidade do Minho
  • Since 2019: Ohmic heating for improved green extraction of seaweeds’ compounds
  • 2016 - 2019: Sustainable agro/food-industrial waste valorization
  • 2013 - 2015: BIO2Norte – “Biotechnology and Bioengineering for the Quality of Life and Sustainable Development”
  • 2009 - 2013: Development of an integrated process for continuous winemaking

Projects


Recent Publications

1
Moderate electric fields as a potential tool for sustainable recovery of phenolic compounds from Pinus pinaster bark
  • ACS Sustainable Chemistry & Engineering, 7(9), 8816-8826, 2019
2
In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility
  • Journal of Food Science and Technology-Mysore, (In Press), 2019
3
Bioactive compounds recovery optimization from vine pruning residues using conventional heating and microwave-assisted extraction methods
  • Industrial Crops and Products, 132, 99-110, 2019
4
  • Lopes, Ana Cláudia Alencar; Genisheva, Zlatina; Nunes, José Airton Rodrigues; Duarte, Whasley Ferreira
Production and characterization of a new sweet Sorghum distilled beverage
  • Sugar Tech, (In Press), 2019
5
New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR)
  • Food Chemistry, 246, 172-178, 2018
6
Electric field-based technologies for valorization of bioresources
  • Bioresource Technology, 254, 325-339, 2018
7
Integral valorization of vine pruning residue by sequential autohydrolysis stages
  • Journal of Cleaner Production, 168, 74-86, 2017
8
Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity
  • Journal of Food Science and Technology-Mysore, 54(12), 4112-4122, 2017
9
Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the Volatile Composition of Albariño Wines
  • Molecules, 22(9), 1500, 2017
10
  • Andrade, Rafaela Pereira; Melo, Carolina Naves; Genisheva, Zlatina; Schwan, Rosane Freitas; Whasley Ferreira Duarte
Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation
  • Food Research International, 91, 72-79, 2017
11
Effects of ohmic heating on extraction of food-grade phytochemicals from of colored potato
  • LWT-Food Science and Technology, 74, 493-503, 2016
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
Immobilized cell systems for batch and continuous winemaking
  • Trends in Food Science & Technology, 40(1), 33-47, 2014
14
Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells
  • Process Biochemistry, 49(1), 1-9, 2014
15
Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins – effect of biocatalyst storage and SO2 concentration on wine characteristics
  • LWT-Food Science and Technology, 59(2), 1114-1122, 2014
16
Malolactic fermentation of wines with immobilised lactic acid bacteria – Influence of concentration, type of support material and storage conditions
  • Food Chemistry, 138(2–3), 1510-1514, 2013
17
Determination of odorants in varietal wines from international grape cultivars (Vitis vinifera) grown in NW Spain
  • South African Journal of Enology and Viticulture, 34(2), 212-222, 2013
18
Early leaf removal impact on volatile composition of Tempranillo wines
  • Journal of the Science of Food and Agriculture, 92(4), 935-942, 2012
19
Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages
  • Phytochemistry, 74, 196-205, 2012
20
Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace
  • Journal of the Institute of Brewing, 118(2), 163-173, 2012
Full List