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Hire Dr. Bibiana S.

Brazil

PhD in Food Science l Scientific writing and communication l Consultant with 10+ years of experience in food research

Profile Summary

Research in food analysis and analytical chemistry, chemical and biochemical characterization, development and validation of food analytical methods, chemometrics, and food authenticity. Experience in project management, scientific writing and reviewing, communication, and digital technologies for education.

Subject Matter Expertise

• ★ Technical & Scientific Writing
• ★ Blog Posts
• ☆ Food Science
• ☆ Food Engineering
• ☆ Food Chemistry

Services

• Writing
• Research
• Data & AI

Writing Technical Writing, Newswriting, General Proofreading & Editing

Research Scientific and Technical Research, Systematic Literature Review, Secondary Data Collection

Data & AI Statistical Analysis

Work Experience

Post-doctoral

Federal University of Santa Catarina

January 2020 - Present

Guest PhD student

University of Potsdam

April 2019 - September 2019

Guest PhD student

Leibniz Institute of Vegetable and Ornamental Crops

April 2019 - September 2019

Professor

Federal Institute of Mato Grosso

August 2012 - July 2013

Education

PhD in Food Science (Department of Food Science and Technology)

Federal University of Santa Catarina

March 2016 - March 2020

Master in Food Science (School of Food and Chemistry)

Federal University of Rio Grande

March 2014 - February 2016

Degree in Food Engineering

Universidade Federal de Mato Grosso

August 2006 - March 2012

Certifications

• Certification details not provided.

Publications

JOURNAL ARTICLE

Bibiana Silva, Fabíola Carina Biluca, Eduarda Talita Bramorski Mohr, Thiago Caon, Luciano Valdomiro Gonzaga, Roseane Fett, Eduardo Monguilhott Dalmarco, Ana Carolina Oliveira Costa(2020). Effect of Mimosa scabrella Bentham honeydew honey on inflammatory mediators . Journal of Functional Foods. 72. p. 104034. Elsevier {BV}

(2020). Identification and Quantification of Antioxidant Compounds in Clarified Cashew Apple Juice ‘Cajuína’ . Current Nutrition & Food Science.

(2020). Investigation of phenolic compounds, antioxidant and anti-inflammatory activities in stingless bee honey (Meliponinae) . Food Research International.

(2019). Improved strategy based on QuEChERS method followed by HPLC/DAD for the quantification of phenolic compounds from Mimosa scabrella Bentham honeydew honeys . LWT.

(2019). An overview of physicochemical characteristics and health-promoting properties of honeydew honey . Food Research International.

Bibiana Silva, Manuel M Souza, Eliana Badiale‐Furlong(2019). Antioxidant and antifungal activity of phenolic compounds and their relation to aflatoxin B1 occurrence in soybeans ( Glycine max L.) . Journal of the Science of Food and Agriculture. 100. (3). p. 1256--1264. Wiley

(2019). Simplex-centroid design and Derringer’s desirability function approach for simultaneous separation of phenolic compounds from Mimosa scabrella Bentham honeydew honeys by HPLC/DAD . Journal of Chromatography A.

(2018). Free phenolic compounds extraction from Brazilian halophytes, soybean and rice bran by ultrasound-assisted and orbital shaker methods . Anais da Academia Brasileira de Ciências.

Bibiana da Silva, Larine Kupski, Eliana Badiale-Furlong(2018). Central Composite Design-Desirability Function Approach for Optimum Ultrasound-Assisted Extraction of Daidzein and Genistein from Soybean and Their Antimycotoxigenic Potential . Food Analytical Methods. 12. (1). p. 258--270. Springer Science and Business Media {LLC}

(2015). Influence of Acerola ( ssp.) and Flaxseed ( -L.) Addition on the Content of Bioactive Compounds, Proximate and Sensory Composition of Whey Beverages . JOURNAL OF FOOD PROCESSING AND PRESERVATION.