Centre of Biological Engineering / Centro de Engenharia Biológica

Zlatina Genisheva

Junior Researcher

Research Line: Industrial Biotechnology and Bioengineering
Research Group: B.Factory
Lab.: Stockroom III - Chemicals Storage
253 601 986 (office)
zlatina@deb.uminho.pt
http://ceb.uminho.pt/People/Profile/zlatinagenisheva

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

Ongoing: OH2O - Ohmic heating for improved green extraction of seaweeds' compounds (Team Member)

Recent Publications

1	Jesus, Meirielly S.; Genisheva, Zlatina; Romaní, Aloia; Pereira, Ricardo N.; Teixeira, José A.; Domingues, Lucília Bioactive compounds recovery optimization from vine pruning residues using conventional heating and microwave-assisted extraction methods Industrial Crops and Products, 132, 99-110, 2019
2	Ferreira-Santos, Pedro; Genisheva, Zlatina; Pereira, Ricardo N.; Teixeira, José A.; Rocha, Cristina Moderate electric fields as a potential tool for sustainable recovery of phenolic compounds from Pinus pinaster bark ACS Sustainable Chemistry & Engineering, (In Press), 2019
3	Genisheva, Zlatina; Quintelas, Cristina; Mesquita, Daniela P.; Ferreira, Eugénio C.; Oliveira, José Maria; Amaral, A. Luís New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR) Food Chemistry, 246, 172-178, 2018
4	Rocha, Cristina M.R.; Genisheva, Zlatina; Ferreira-Santos, Pedro; Rodrigues, Rui; Vicente, António A.; Teixeira, José A.; Pereira, Ricardo N. Electric field-based technologies for valorization of bioresources Bioresource Technology, 254, 325-339, 2018
5	Jesus, Meirielly S.; Romaní, Aloia; Genisheva, Zlatina; Teixeira, José A.; Domingues, Lucília Integral valorization of vine pruning residue by sequential autohydrolysis stages Journal of Cleaner Production, 168, 74-86, 2017
6	Coelho, Eduardo; Genisheva, Zlatina; Oliveira, José Maria; Teixeira, José A.; Domingues, Lucília Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity Journal of Food Science and Technology, 54(12), 4112-4122, 2017
7	Vilanova, Mar; Genisheva, Zlatina; Tubio, Miguel; Álvarez, Katia; Lissarrague, Jose Ramón; Oliveira, José Maria 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
8	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
9	Pereira, Ricardo N.; Rodrigues, Rui M.; Genisheva, Zlatina; Oliveira, Hélder; Freitas, Victor de; Teixeira, José A.; Vicente, António A. Effects of ohmic heating on extraction of food-grade phytochemicals from of colored potato LWT - Food Science and Technology, 74, 493-503, 2016
10	Coelho, E.; Vilanova, Mar; Genisheva, Z.; Oliveira, José Maria; Teixeira, J.A.; Domingues, L. 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
11	Genisheva, Z.; Teixeira, J.A.; Oliveira, J.M. Immobilized cell systems for batch and continuous winemaking Trends in Food Science & Technology, 40(1), 33-47, 2014
12	Genisheva, Z.; Mota, A.; Mussatto, S.I.; Oliveira, J.M.; Teixeira, J.A. Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells Process Biochemistry, 49(1), 1-9, 2014
13	Genisheva, Z.; Vilanova, Mar; Mussatto, S.I.; Teixeira, J.A.; Oliveira, J.M. 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
14	Genisheva, Z.; Mussatto, S.I.; Oliveira, J.M.; Teixeira, J.A. 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
15	Vilanova, M.; Genisheva, Z.; Graña, M,; Oliveira, J.M. 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
16	Vilanova, M.; Diago, M.P.; Genisheva, Z.; Tardaguila, J.; Oliveira, José Maria Early leaf removal impact on volatile composition of Tempranillo wines Journal of the Science of Food and Agriculture, 92(4), 935-942, 2012
17	Vilanova, M.; Genisheva, Z.; Bescansa, L.; Masa, A.; Oliveira, José Maria Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages Phytochemistry, 74, 196-205, 2012
18	Genisheva, Z.; Macedo, S.; Mussatto, S.I.; Teixeira, J.A.; Oliveira, José Maria Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace Journal of the Institute of Brewing, 118(2), 163-173, 2012
19	Genisheva, Z.; Mussatto, S.I.; Oliveira, José Maria; Teixeira, J.A. Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production Industrial Crops and Products, 34(1), 979-985, 2011
20	Vilanova, M.; Genisheva, Z.; Masa, A.; Oliveira, José Maria Correlation between volatile composition and sensory properties in Spanish Albariño wines Microchemical Journal, 95(2), 240-246, 2010

Full List

Zlatina Genisheva

Junior Researcher

Career

Qualifications

Projects

Past Projects

Recent Publications

Bioactive compounds recovery optimization from vine pruning residues using conventional heating and microwave-assisted extraction methods

Moderate electric fields as a potential tool for sustainable recovery of phenolic compounds from Pinus pinaster bark

New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR)

Electric field-based technologies for valorization of bioresources

Integral valorization of vine pruning residue by sequential autohydrolysis stages

Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity

Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the Volatile Composition of Albariño Wines

Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation

Effects of ohmic heating on extraction of food-grade phytochemicals from of colored potato

Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation

Immobilized cell systems for batch and continuous winemaking

Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells

Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins – effect of biocatalyst storage and SO2 concentration on wine characteristics

Malolactic fermentation of wines with immobilised lactic acid bacteria – Influence of concentration, type of support material and storage conditions

Determination of odorants in varietal wines from international grape cultivars (Vitis vinifera) grown in NW Spain

Early leaf removal impact on volatile composition of Tempranillo wines

Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages

Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace

Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production

Correlation between volatile composition and sensory properties in Spanish Albariño wines

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Zlatina Genisheva

Junior Researcher

Career

Qualifications

Projects

Past Projects

Recent Publications

About

Research

Groups

Other Sites

Contact Us

Stay Connected