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Ricardo Dias graduated in Biochemistry in 2013 and obtained his Biochemistry MSc in 2015 at the Faculty of Sciences of the University of Porto (Portugal). Currently, he is a PhD student at the Department of Chemistry and Biochemistry of the same institute under the supervision of Prof. Dr. Victor de Freitas. His field of research concerns molecular nutrition and food technology, with particular interest in exploring the applicability of dietary polyphenolic compounds from dietary sources and industrial by-products as therapeutic agents for blocking the development of Celiac Disease (CD), from both a nutraceutical and pharmacologic perspective. Most of Ricardo´s practical experience was attained by working over the last years at the Food Polyphenol Lab (www.foodphenolab.com) were he became experienced in cell culture, proteomics, metabolomics and structural characterization by Nuclear Magnetic Resonance (NMR). Ricardo Dias also collaborates with the Immunobiology units of Instituto de Investigação e Inovação em Saúde (Porto, Portugal) and Istituto di Scienze dell’ Alimentazione of the National Research Council of Italy (Naples, Italy). So far, Ricardo Dias is co-author of 12 publications published in international scientific journals and of several works presented in national and international scientific meetings.
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FOOD RESEARCH INTERNATIONAL (2024): 114008-114008
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYno. 13 (2024): 7497-7510
André Seco,Ana Rita Pereira, Ambrósio Camuenho,Joana Oliveira,Ricardo Dias,Natércia F Brás,Nuno Basílio,A Jorge Parola, João C Lima,Victor de Freitas, Fernando Pina
FOOD RESEARCH INTERNATIONALno. Pt 1 (2023): 113317-113317
Ricardo Dias, Telmo Francisco, Catarina P. Bessa, Nuno Mateus, V. De Freitas, M. Rosa Perez-Gregorio
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