Work with Marcio Carocho | NotedSource
PhD researcher with knowledge in food science and
technology, and chemistry of natural products. Founder of
Tree Flowers Solutions, a biotech startup focused on food
and agriculture technologies.
https://cv.notedsource.io/me/8XL5526L
Marcio Carocho
PhD researcher with knowledge in food science and technology, and chemistry of natural products. Founder of Tree Flowers Solutions, a biotech startup focused on food and agriculture technologies.
Bragança
Research Expertise
Food Coatings
Chemistry on Natural Products
Food Additives
Legacy Map
Full ViewPublications
A review on antioxidants, prooxidants and
related controversy: Natural and synthetic
compounds, screening and analysis
methodologies and future perspectives
Food and Chemical Toxicology
2013
Adding Molecules to Food, Pros and Cons: A
Review on Synthetic and Natural Food
Additives
Comprehensive Reviews in Food Science
and Food Safety
2014
Natural food additives: Quo vadis?
Trends in Food Science &
Technology
2015
Antioxidants: Reviewing the chemistry,
food applications, legislation and role as
preservatives
Trends in Food Science &
Technology
2018
Sweeteners as food additives in the XXI
century: A review of what is known, and
what is to come
Food and Chemical Toxicology
2017
The Role of Phenolic Compounds in the
Fight against Cancer – A Review
Anti-Cancer Agents in Medicinal
Chemistry
2013
Fortification of yogurts with different
antioxidant preservatives: A comparative
study between natural and synthetic
additives
Food Chemistry
2016
Added Sugars and Low- and No-Calorie
Sweeteners in a Representative Sample of
Food Products Consumed by the Spanish
ANIBES Study Population
Nutrients
2018
Comparison of different bread types:
Chemical and physical parameters
Food Chemistry
2020
Melissa officinalis L. decoctions as
functional beverages: a bioactive approach
and chemical characterization
Food & Function
2015
Basil as functional and preserving
ingredient in “Serra da Estrela” cheese
Food Chemistry
2016
Castanea sativaMill. Flowers
amongst the Most Powerful Antioxidant
Matrices: A Phytochemical Approach in
Decoctions and Infusions
BioMed Research International
2014
Ficus carica L. and Prunus spinosa L.
extracts as new anthocyanin-based food
colorants: A thorough study in
confectionery products
Food Chemistry
2020
Effects of gamma radiation on the
biological, physico-chemical, nutritional
and antioxidant parameters of chestnuts –
A review
Food and Chemical Toxicology
2012
Analysis of organic acids in electron beam
irradiated chestnuts (Castanea sativa
Mill.): Effects of radiation dose and
storage time
Food and Chemical Toxicology
2013
Implementation of Sustainable Development
Goals in the dairy sector: Perspectives on
the use of agro-industrial side-streams to
design functional foods
Trends in Food Science &
Technology
2022
Comparative effects of gamma and electron
beam irradiation on the antioxidant
potential of Portuguese chestnuts
(Castanea sativa Mill.)
Food and Chemical Toxicology
2012
Food Additives from Fruit and Vegetable
By-Products and Bio-Residues: A
Comprehensive Review Focused on
Sustainability
Sustainability
2022
The Beneficial Health Effects of
Vegetables and Wild Edible Greens: The
Case of the Mediterranean Diet and Its
Sustainability
Applied Sciences
2020
Plant volatiles: Using Scented molecules
as food additives
Trends in Food Science &
Technology
2022
Infusions and decoctions of Castanea
sativa flowers as effective antitumor and
antimicrobial matrices
Industrial Crops and Products
2014
Chestnut and lemon balm based ingredients
as natural preserving agents of the
nutritional profile in matured “Serra da
Estrela” cheese
Food Chemistry
2016
Effects of Electron-Beam Radiation on
Nutritional Parameters of Portuguese
Chestnuts (Castanea sativa Mill.)
Journal of Agricultural and Food
Chemistry
2012
Nutritional quality and staling of wheat
bread partially replaced with Peruvian
mesquite (Prosopis pallida) flour
Food Research International
2020
Anthocyanins from Rubus fruticosus L. and
Morus nigra L. Applied as Food Colorants:
A Natural Alternative
Plants
2021
Antioxidants and Prooxidants: Effects on
Health and Aging
Oxidative Medicine and Cellular
Longevity
2018
Chickpea and Chestnut Flours as Non-Gluten
Alternatives in Cookies
Foods
2021
Development of dairy beverages
functionalized with pure ergosterol and
mycosterol extracts: an alternative to
phytosterol-based beverages
Food & Function
2017
The incorporation of plant materials in
“Serra da Estrela” cheese improves
antioxidant activity without changing the
fatty acid profile and visual appearance
European Journal of Lipid Science and
Technology
2015
Phenolic profiling, biological activities
and in silico studies of Acacia tortilis
(Forssk.) Hayne ssp. raddiana extracts
Food Bioscience
2020
Traditional pastry with chestnut flowers
as natural ingredients: An approach of the
effects on nutritional value and chemical
composition
Journal of Food Composition and
Analysis
2015
Wild Plant‐Based Functional Foods, Drugs,
and Nutraceuticals
Wild Plants, Mushrooms and Nuts
2016
Betacyanins from Gomphrena globosa L.
flowers: Incorporation in cookies as
natural colouring agents
Food Chemistry
2020
Chemical composition and industrial
applications of Maritime pine (Pinus
pinaster Ait.) bark and other non-wood
parts
Reviews in Environmental Science and
Bio/Technology
2022
A novel natural coating for food
preservation: Effectiveness on microbial
growth and physicochemical parameters
LWT
2019
Food dyes and health: Literature
quantitative research analysis
Measurement: Food
2022
Recovery of Citric Acid from Citrus Peels:
Ultrasound-Assisted Extraction Optimized
by Response Surface Methodology
Chemosensors
2022
Pickering Emulsions Stabilized with
Curcumin-Based Solid Dispersion Particles
as Mayonnaise-like Food Sauce Alternatives
Molecules
2022
Validation of Gamma and Electron Beam
Irradiation as Alternative Conservation
Technology for European Chestnuts
Food and Bioprocess Technology
2013
Effects of gamma and electron beam
irradiations on the triacylglycerol
profile of fresh and stored Castanea
sativa Miller samples
Postharvest Biology and
Technology
2013
Food Metabolites as Tools for
Authentication, Processing, and Nutritive
Value Assessment
Foods
2021
Influence of Calcium Silicate on the
Chemical Properties of Pleurotus ostreatus
var. florida (Jacq.) P. Kumm
Journal of Fungi
2020
Chestnut flowers as functionalizing agents
to enhance the antioxidant properties of
highly appreciated traditional pastry
Food Funct.
2014
Extracts from
Vaccinium myrtillus L. fruits as a
source of natural colorants: chemical
characterization and incorporation in
yogurts
Food & Function
2020
Study on the Potential Application of
Impatiens balsamina L. Flowers Extract as
a Natural Colouring Ingredient in a Pastry
Product
International Journal of Environmental
Research and Public Health
2021
Promising Preserving Agents from Sage and
Basil: A Case Study with Yogurts
Foods
2021
Tarragon phenolic extract as a functional
ingredient for pizza dough: Comparative
performance with ascorbic acid (E300)
Journal of Functional Foods
2016
Antioxidant and Antimicrobial Influence on
Oyster Mushrooms (Pleurotus ostreatus)
from Substrate Supplementation of Calcium
Silicate
Sustainability
2021
Antioxidants and Prooxidants: Effects on
Health and Aging 2018
Oxidative Medicine and Cellular
Longevity
2019
Combined effects of irradiation and
storage time on the nutritional and
chemical parameters of dried
Agaricus bisporus Portobello
mushroom flour
Journal of Food Science
2021
Effect of Natural Preservatives on the
Nutritional Profile, Chemical Composition,
Bioactivity and Stability of a
Nutraceutical Preparation of Aloe
arborescens
Antioxidants
2020
Valorization of Pumpkin Peel as a Source
of Bioactive Compounds: Optimization of
Heat- and Ultrasound-Assisted Extraction
Molecules
2023
Pineapple by-products as a source of
bioactive compounds with potential for
industrial food application
Food & Function
2022
CHAPTER 3. Phenolic Compounds: Flavonoids
in Legumes
Food Chemistry, Function and
Analysis
2019
Powdered Foods: Structure, Processing, and
Challenges: A Review
Applied Sciences
2023
Natural Secondary Metabolites
Unknown Venue
2023
Inflammation: What’s There and What’s New?
Applied Sciences
2023
Plant Extracts and SARS-CoV-2: Research
and Applications
Life
2023
Preservation of Chocolate Muffins with
Lemon Balm, Oregano, and Rosemary Extracts
Foods
2021
Fermented food/beverage and health:
current perspectives
Rendiconti Lincei. Scienze Fisiche e
Naturali
2022
Food Additives: Classification, Regulation
and Analysis ☆
Reference Module in Chemistry,
Molecular Sciences and Chemical
Engineering
2017
Utilização de plantas como ingredientes
bioativos e aditivos naturais em queijo de
ovelha
Revista de Ciências Agrárias
2017
Antioxidants in Pinus pinaster roots and
mycorrhizal fungi during the early steps
of symbiosis
Industrial Crops and Products
2012
Valorization of Cereal By-Products from
the Milling Industry as a Source of
Nutrients and Bioactive Compounds to Boost
Resource-Use Efficiency
Agronomy
2021
Nutraceuticals and dietary supplements:
balancing out the pros and cons
Food & Function
2024
Recovery of High Valuable Bioactive
Molecules from Vaccinium myrtillus L.
Bioresidues
Waste and Biomass Valorization
2023
Effects of the extraction techniques on
the chemical composition and bioactive
properties of lemon balm (Melissa
officinalis L.) plants grown under
different cropping and irrigation regimes
Food Research International
2023
Fig Leaves (Ficus carica L.): Source of
Bioactive Ingredients for Industrial
Valorization
Processes
2023
Non-Alkaloid Nitrogen-Containing Compounds
from Fungi
Natural Secondary Metabolites
2023
History of Secondary Metabolites: From
Ancient Myths to Modern Scientific
Validation
Natural Secondary Metabolites
2023
Betacyanins obtained from alternative
novel sources as natural food colorant
additives: incorporated in savory and
sweet food products
Food & Function
2023
Optimization through Response Surface
Methodology of Dynamic Maceration of Olive
(Olea europaea L.) Leaves
The 2nd International Electronic
Conference on
Foods—“Future Foods
and Food Technologies for a Sustainable
World”
2022
Improving the physicochemical properties
of a traditional Portuguese cake –
“económicos” with chestnut flour
Food & Function
2022
Analysis of Volatiles of Rose Pepper
Fruits by GC/MS: Drying Kinetics,
Essential Oil Yield, and External Color
Analysis
Journal of Food Quality
2022
Antimicrobial Activity of Aqueous Plant
Extracts as Potential Natural Additives
The 1st International Electronic
Conference on Food Science and
Functional Foods
2020
Magnesium and manganese induced changes on
chemical, nutritional, antioxidant and
antimicrobial properties of the pansy and
Viola edible flowers
Food Chemistry
2024
Intercropping Systems: An Opportunity for
Environment Conservation within Nut
Production
Agriculture
2024
Arbutus unedo leaf extracts as
potential dairy preservatives: case study
on quark cheese
Food & Function
2022
Exercise Physiology
Unknown Venue
2022
Effect of Sage (Salvia officinalis L.)
Extract on the Survival of Staphylococcus
aureus in Portuguese Alheira Sausage
during Maturation
The 2nd International Electronic
Conference on Foods - "Future Foods and
Food Technologies for a Sustainable
World"
2021
Essential Oils as Possible Candidates to
Be Included in Active Packaging Systems
and the Use of Biosensors to Monitor the
Quality of Foodstuff
The 1st International Electronic
Conference on Chemical Sensors and
Analytical Chemistry
2021
O Presente e o Futuro dos Aditivos
Alimentares
Boletim da Sociedade Portuguesa de
Química
1990
Estudio de diferentes plantas autóctonas
de Ecuador para su aplicación como
conservantes naturales en productos
alimenticios
Unknown Venue
O conhecimento e o ponto de vista de
consumidores a respeito da rotulagem
ambiental de produtos
Sustentabilidade em Debate
2016
Quantificação de micélio extrarradicular
de fungos micorrízicos arbusculares em
plantas cítricas
Unknown Venue
Lemna minor: Unlocking the Value of This
Duckweed for the Food and Feed Industry
Foods
2024
New Trends from Fungi Secondary Metabolism
in the Pharmaceutical Industry
Natural Secondary Metabolites
2023
Editorial: The chemistry of food in the
advent of sustainable diets
Frontiers in Nutrition
2022
Bioactive Molecules in Food: From Food
Composition and Dedicated Databases to
Metabolomic Pathways
Journal of Food Quality
2022
Potentiation of antifungal activity of
terbinafine by dihydrojasmone and
terpinolene against dermatophytes
Letters in Applied Microbiology
2020
Papaya (Carica Papaya Linn.)
Phytochemicals in Fruits and their
Therapeutic Properties
2021
XXVI Encontro Galego-Portugués de Química
Boletim da Sociedade Portuguesa de
Química
2021
Promoção de alimentação saudável para
funcionários públicos: uma proposta de
intervenção baseada na Política Nacional
de Promoção da Saúde
Unknown Venue
Education
Polytechnic Institute of Bragança
Bachelors, Biotechnology / 2009
Bragança
Polytechnic Institute of Bragança
Masters, Biotechnology / 2011
Bragança
Complutense University of Madrid
PhD, Pharmacy / 2016
Madrid
Links & Social Media
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