José António Teixeira

Full Professor



Career

  • Since  2001: Full Professor, Universidade do Minho
  • 1993 - 2001: Associate Professor, Universidade do Minho

Qualifications

  • 1988: , Universidade do Porto

Roles and Responsibilities

  • Since  2016: Member of the Scientific Steering Committee of the Research Unit, Centre of Biological Engineering
  • Since  2014: Program Director, PhD Program in Food Science and Technology and Nutrition
  • 2012 - 2016: Director of Research Unit, Centre of Biological Engineering
  • 2010 - 2012: Head of Department, Department of Biological Engineering
  • 2010 - 2012: Member of the Scientific Steering Committee of the Research Unit, Centre of Biological Engineering
  • 2010 - 1012: Member of the Scientific Steering Committee of the Research Unit, Centre of Biological Engineering
  • 2010 - 2016: Member of Program Studies Steering Committee, PhD Program in Chemical and Biological Engineering
  • 2011 - 2013: Coordenador do Colégio Regional Norte de Engenharia Quimica e Biológica da OE
  • Since  2009: Presidente da Direcção da Sociedade Portuguesa de Biotecnologia
  • 2008 - 2008: Presidente da AG da SPBT
  • Since  2018: Editor Chefe de Especialidade da Frontiers in Sustainable Food Systems
  • Since  2013: Member of the Editorial Board of "BioMed Research International"
  • Since  2013: Member of the Editorial Board of "The Scientific World Journal"
  • Since  2011: Member of the Editorial Board of "CyTA - Journal of Food"
  • Since  2010: Member of the Editorial Board of "Biotechnology Letters"
  • Since  2009: Editor-in-Chief of "Boletim de Biotecnologia"
  • Since  2009: Associate Editor of "Food and Bioprocess Technology"
  • Since  2008: Member of the Editorial Board of "Brazilian Journal of Microbiology"
  • Since  2008: Member of the Editorial Advisory Board of "Chemical Papers"

Laboratory Management

Honors and Awards

  • 2012: «Seed of Science» Engenharia e Tecnologias

Courses

  • Projet of Biological Engineering ( Integrated Master in Biological Engineering )

Projects

Research Students


Recent Publications

1
Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
  • Food Chemistry, 295, 156-164, 2019
2
Evaluation of disruption/permeabilization methodologies for Microcystis aeruginosa as alternatives to obtain high yields of microcystin release
  • Algal Research-Biomass Biofuels and Bioproducts, 42(101611), 2019
3
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
4
Valorization, comparison and characterization of coconuts waste and cactus in a biorefinery context using NaClO2-C2H4O2 and sequential NaClO2-C2H4O2/autohydrolysis pretreatment
  • Waste and Biomass Valorization, 10(8), 2249-2262, 2019
5
  • Lopes, Guido R.; Passos, Cláudia P.; Rodrigues, Carla; Teixeira, José A.; Coimbra, Manuel A.
Modulation of infusion processes to obtain coffee-derived food ingredients with distinct composition
  • European Food Research and Technology, (In Press), 2019
6
Production of biomass-degrading enzymes by Trichoderma reesei using liquid hot water-pretreated corncob in different conditions of oxygen transfer
  • Bioenergy Research, (In Press), 2019
7
Comparison and optimization of different methods for Microcystis aeruginosa's harvesting and the role of zeta potential on its efficiency
  • Environmental Science and Pollution Research, 26(16), 16708-16715, 2019
8
Bioactive compounds recovery optimization from vine pruning residues using conventional heating and microwave-assisted extraction methods
  • Industrial Crops and Products, 132, 99-110, 2019
9
Valorization of Eucalyptus nitens bark by organosolv pretreatment for the production of advanced biofuels
  • Industrial Crops and Products, 132, 327-335, 2019
10
Process development for the production of prebiotic fructo-oligosaccharides by Penicillium citreonigrum
  • Bioresource Technology, 282, 464-474, 2019
11
Optimization of quality properties of gluten-free bread by a mixture design of xanthan, guar, and hydroxypropyl methyl cellulose gums
  • Foods, 8(5), 156, 2019
12
Oleaginous yeasts for sustainable lipid production - from biodiesel to surf boards, a wide range of "green" applications
  • Applied Microbiology and Biotechnology, 103(9), 3651-3667, 2019
13
The biopolymer produced by Rhizobium viscosum CECT 908 is a promising agent for application in Microbial Enhanced Oil Recovery
  • New Biotechnology, 49, 144-150, 2019
14
  • Muñiz-Márquez, Diana B.; Teixeira, José A.; Mussatto, Solange I.; Contreras-Esquivel, Juan C.; Rodríguez-Herrera, Raúl; Aguilar, Cristóbal N.
Fructo-oligosaccharides (FOS) production by fungal submerged culture using aguamiel as a low-cost by-product
  • LWT-Food Science and Technology, 102, 75-79, 2019
15
Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention
  • Food Research International, 116, 249-257, 2019
16
Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum
  • European Food Research and Technology, 245(2), 443-458, 2019
17
Hydrogel as an alternative structure for food packaging systems
  • Carbohydrate Polymers, 205, 106-116, 2019
18
Effects of sodium chloride and sodium perchlorate on properties and partition behavior of solutes in aqueous dextran-polyethylene glycol and polyethylene glycol-sodium sulfate two-phase systems
  • Journal of Chromatography A, 1583, 28-38, 2019
19
  • Campos, Débora A.; Coscueta, Ezequiel R.; Valetti, Nadia Woitovich; Pastrana-Castro, Lorenzo M.; Teixeira, José A.; Picó, Guillermo A.; Pintado, Maria Manuela
Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
  • Food Hydrocolloids, 87, 792-804, 2019
20
One-step co-culture fermentation strategy to produce high-content fructo-oligosaccharides
  • Carbohydrate Polymers, 201, 31-38, 2018
Full List