Vanessa Vieira graduated in Clinical Analysis and Public Health in 2012, at Polytechnic Institute of Bragança (IPB). In 2014, she finished the master degree in Pharmacy and Chemistry of Natural Products at IPB and University of Salamanca. More recently, in 2019, she obtained the Ph.D. in Chemical Engineering by the University of Aveiro with the thesis entitled “Using alternative solvents for the extraction of bioactive compounds from Juglans regia L.”. Since December of 2019, she works at Deifil Technology Lda. as a strategic R&D scientist under the project “Valor Natural Valorização de recursos naturais através da extração de ingredientes de elevado valor acrescentado para aplicações na indústria alimentar” in colaboration with FEUP, joining the LSRE-LCM team under the supervision of Professor Madalena Dias and Professor Alírio Rodrigues.

Supervisors: Madalena Dias, Alírio Rodrigues


Valorization of natural products and by-products
Extraction techniques of added-value natural products
Chemical and biochemical properties of natural products
Application of natural products in food products
Application of benign solvents for the extraction of added-value compounds from natural sources
Aroma profiles and modeling


S.M. Vilas-Boas, V. Vieira, P. Brandão, R.S. Alves, J.A.P. Coutinho, S.P. Pinho, O. Ferreira. Solvent and temperature effects on the solubility of syringic, vanillic or veratric acids: Experimental, modeling and solid phase studies. Journal of Molecular Liquids, 289, 111089, 2019 V. Vieira, C. Pereira, T.C.S.P. Pires, R.C. Calhelha, M.J. Alves, O. Ferreira, L. Barros, I.C.F.R. Ferreira. Phenolic profile, antioxidant and antibacterial properties of Juglans regia L. (walnut) leaves from the Northeast of Portugal. Industrial Crops and Products, 134, 347-355, 2019 V. Vieira, M.A. Prieto, L. Barros, J.A.P. Coutinho, I.C.F.R. Ferreira, O. Ferreira. Enhanced extraction of phenolic compounds using choline chloride based deep eutectic solvents from Juglans regia L.. Industrial Crops and Products, 115, 261-271, 2018 V. Vieira, M.A. Prieto, L. Barros, J.A.P. Coutinho, O. Ferreira, I.C.F.R. Ferreira. Optimization and comparison of maceration and microwave extraction systems for the production of phenolic compounds from Juglans regia L. for the valorization of walnut leaves. Industrial Crops and Products, 107, 341-352, 2017 V. Vieira, Â. Fernandes, L. Barros, J.Glamočlija, A. Ćirić, D. Stojković, A. Martins, M. Soković, I.C.F.R. Ferreira. Wild Morchella conica Pers. from different origins: a comparative study of nutritional and bioactive properties. Journal of the Science of food and agriculture, 96, 90-98, 2016 V. Vieira, L. Barros, A. Martins, I.C.F.R. Ferreira. . Expanding current knowledge on the chemical composition and antioxidant activity of the genus Lactarius. Molecules, 19, 20650-20663, 2014 V. Vieira, A. Marques, L. Barros, J.C.M. Barreira, I.C.F. Ferreira. Insights in the antioxidant synergistic effects of combined edible mushrooms: Phenolic and polysaccharidic extracts of Boletus edulis and Marasmius oreades. Journal of food and nutrition research, 51, 109-116, 2012 V. Vieira, L. Barros, A. Martins, I.C.F.R. Ferreira. Nutritional and biochemical profiling of Leucopaxillus candidus (bres.) singer wild mushroom. Molecules, 21, 99, 2016


Valor Natural - Natural Resources through the Extraction of High Added Value Ingredients for Applications in the Food Industry. Reference: NORTE-01-0247-FEDER-024479. Funded by: , . Starting Date: 2018/09/01. Duration: 36 months.