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Daniela Marlene da Silva Machado

Centre of Biotechnology and Fine Chemistry · Catholic University of Portugal

https://researchid.co/dmachado
@ucp.pt
23Scopus Publications

Research Interests

Explore next generation probiotics as live microbial strategies to prevent oro-gastrointestinal infections

Biography

Daniela Marlene da Silva Machado completed her PhD in Chemical and Biological Engineering in 2017 by University of Minho and BSc degree in Clinical Analysis and Public Health in 2010 by the Health Technology Superior School of Polytechnic Institute of Porto. Since May 2019, she is junior researcher in Centre of Biotechnology and Fine Chemistry of the Catholic University of Portugal. Works in the area(s) of Biological Sciences (with emphasis in Microbiology) and Engineering and Technology (with emphasis in Industrial Biotechnology). She had 2 research fellowships, a PhD fellowship ( from March 2013 to July 2017) working in epidemiologic profile of bacterial vaginosis and the search of novel strategies to treat this vaginal disorder and research fellowship in FCT project (from November 2017 to April 2019) targeting to develop microencapsulation technology applied to beneficial gut extreme oxygen-sensitive bacteria.

Education

Ph.D in Chemical and Biological Engineering, University of Minho BSc in Clinical Analysis and Public Health, Health Technology Superior School of Polytechnic Institute of Porto

Recent Scopus Publications

  1. In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products
    Applied Food Research, 2025
  2. Can a functional cheese spread incorporating Akkermansia muciniphila deliver beneficial physicochemical and biological properties while enhancing probiotic stability and viability during aerobic storage and in vitro digestion?
    Lwt, 2024
  3. Akkermansia muciniphila Encapsulated in Calcium-Alginate Hydrogelated Matrix: Viability and Stability over Aerobic Storage and Simulated Gastrointestinal Conditions
    Gels, 2023
  4. Incorporation of Bifidobacterium animalis subspecies lactis BB-12® and Akkermansia muciniphila in chocolate matrices
    Lwt, 2023
  5. Design and Characterization of a Cheese Spread Incorporating Osmundea pinnatifida Extract
    Foods, 2023

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