CBMA

Eco-labels for farmers, industry and consumer benefits. Innovative green products and processes to promote Agri-Food BioEconomy.

2016 EcoAgriFood: Innovative green products and processes to promote Agri-Food BioEconomy.

2015-16 Screening and optimization of protein crystallization in droplet-based multiphase microfluidic bioreactors. On the scope of the research line Biotechnology and Bioengineering for Improved Industrial and Agrifood Processes. Keywords: Chemical engineering, Biochemistry. Bioreactors. Downstream processing, Separation processes, Protein crystallization, Monitoring, Production and Optimization of crystallization conditions, Protein separation and purification, Micro- and Mesoreactors for protein crystallization, Batch and semi-continuous systems, Thermodynamic and kinetic characterization, Microfluidic reactor, Stirred tanks, Lysozyme, Fibrinolytic proteases and Alpha-lactalbumin crystallization, X-ray analysis, Crystal size and Size distribution, Crystallization rate, yield and purity, Sustainability and environmentally friendly biological processes, Valorization of agro-food by-products.

2014 SusFoFlex – Smart and sustainable food packaging utilizing flexible printed intelligence and materials technologies. Development of edible coatings / nanocoatings for fresh-cut fruit and other perishable products, aiming at improving the shelf-life and/or to reduce the amount of external packaging. Microbiological, physicochemical and textural characterization during shelf-life of food models packaged with novel and sustainable materials. Keywords: Packaging; Edible Films and Coatings; Shelf-life. Fresh-cut fruit and vegetables. Persimmons, melons, watermelons, apples, nectarines. Biochemistry, Chemistry, Microbiology, Sensory and Texture Analysis. Statistics. Biopolymers (locust bean gum, soy protein isolates, pectin, pectin encapsulated extracts, sodium alginate); Plasticizers (glycerol, lactic acid, calcium lactate); Bioactive compounds: Antioxidant activity (calcium ascorbate, sodium ascorbate, orange peels extract, ferulic acid, hesperidin), Crosslinking agents (sodium chloride), Antimicrobial agents (potassium sorbate); Type of package (polyethylene terephthalate (PET), polylactic acid). Analytical parameters: Contact angle, Water vapor permeability, Thickness of the films, Color (whiteness, browning index), Weight loss, pH, Total soluble solids, Mechanical properties (firmness), Microbial and Sensory analysis.

2012-2014 Quality improvement of traditional Alentejo dry sausages through the use of low levels of salt, the monitoring of smoking time and the use of mixed starter cultures. Keywords: Molecular Biology, Microbiology and Microbial Identification. Phenotypic screening. Biochemistry and Chemistry. Processing and Technological Development. Sensory and Texture Analysis. Statistics. Analytical Methods Development. PCR, PCR fingerprinting. Extraction and Derivatization of Biogenic Amines, RP-UHPLC-DAD. Dried Sausages, Meat Industry, Fermentation, Production of Starter Cultures.

2011 Microphyte: Metabolic engineering of Chlamydomonas and environmental optimization for the production and release of hydrogen. Keywords: Microbiology, Engineering, Biochemistry, Statistic, Microalgae.

2002-06 Bovine colustrum processing and industrial valorization. Colostrum processing and isolation of compounds of high-added value for their immunological and growth properties, and their application in the agro-food, pharmaceutical and cosmetic industries. Lines of action: 1-R&D (isolation of IgG-1, lactoferrin, lactalbumin, lactoperoxidase, etc). 2-Industrial applications: pharmaceutical, cosmetic, and agro-food. Keywords: Dairy food, Colostrum, Separation Processes, Chromatography, Freeze-drying, Engineering. Administration, Supervision, Management.

2000-02 Development and improvement of analytical methodologies for lipid extraction, separation and identification. Research on the scope of the Ph.D programme. Selective extraction of lipids after enzyme inactivation, washing, purification in a biphasic partition system, and fractionation by solid phase extraction (SPE). Basic and Acidic (Trans)esterification of glycerides and free fatty acids and silylation of sterol esthers and free sterols, and identification and quantification by GLC. Identification and quantification of neutral lipids (SE, FFA, TAG, DAG, MAG and S), glycolipids (MGDG, DGDG, ESG, SG, DPG) and phospholipids (PI, PS, PE, PC, PG, PA, LPC, LPE, LPS, LPI) by NP-HPLC-ELSD and NP-HPLC-ESI-MS-MS2. Separation and quantification of sterols (cholesterol, cholestanol, brassicasterol, campesterol, stigmasterol, sitosterol, among others) via GLC, after sillylation. Research under PhD programme. Keywords: Lipids, Biochemistry, Chemistry, Analytical Methods Development. Maize, Rye, Wheat, Sourdough, Dough, Bread.

2000 Development and improvement of analytical methodologies for carbohydrate extraction, separation and identification. Research on the scope of the Ph.D programme. Selective extraction, reduction, neutralization, and methylation of oligosaccharides and quantification by GLC (and, partially, by GLC-MS) and monosaccharides by GLC. Quantification of neutral sugars by GLC (after several steps including dialysis, acid hydrolysis, purification, reduction, neutralization and acetylation or methylation) and uronic acid (spectrophotometry), in the fractions of mono-, oligo-and polysaccharides. Research under Ph.D programme. Keywords: Carbohydrates, Biochemistry, Chemistry, GLC, Analytical Methods Development. Maize, Rye, Wheat, Sourdough, Dough, Bread.

1998-2011 Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese bread. Research on the scope of the Ph.D programme. Field 1: Microbiology, Analytical Methods, Microbiological Profile, Fermentation, Classical Microbiology (yeasts, molds, Gram-positive cocci, and Gram-negative and Gram-positive bacilli). Phenotypic screening. Microbial Identification: API and MIDI (GLC) systems. Field 2: Chemistry, Biochemistry, Analytical Methods, Processing and Technological Improvement, Breadmaking. Chemical composition and physical analysis of food. Biochemical parameters (Lipids, Proteins, Amino acids and Carbohydrates). Storage and shelf-life. Texture/Rheological measurements. Sensory evaluation and scoring by a trained sensory panel. Technological baking tests. Correlation between baking technological parameters and chemical and sensory properties. Microbiological and Chemical parameters of water. Field 3: Chemistry, Biochemistry, Lipids. Analytical Methods Development: HPLC, LC-ESI-MS-MS2, GLC. Matrices: Maize, Rye, Wheat, Sourdough, Dough, Bread, Water.

1997 Fed-batch culture and production of lipids by microorganisms (Rhodotorula gracilis). Monitoring of biomass by UV-visible spectrophotometry and by dry weight, extraction of the total lipids, methylation (BF₃ and H₂SO₄) and analysis by GLC of the FAME's. Study of the effect of pH, glucose concentration, agitation and different level of nitrogen sources. Keywords: Microbiology, Biochemistry, Chemistry, Fermentation, Engineering, Monitoring yeast and lipid production, GLC.

1996 Monitoring of baker’s yeast production (Saccharomyces cerevisiae) in a glucose fed-batch culture. Keywords: Microbiology, Engineering, Biochemistry, Chemistry. Fermentation. Optimization of yeast production. Instrumentation and Control. Monitoring (pH, N₂, O₂ and CO₂). Baking, Baker's Yeast.

1995-96 Food quality: physico-chemical and microbiological quality control of chocolates, syrups and similar food products. Keywords: Microbiology, Chemistry. Quality control. Analytical control.

Lorite, G.S., Rocha, J.M., Miilumäki, N., Saavalainen, P., Selkälä, T., Morales-Cid, G., Gonçalves, M.P., Pongrácz, E., Rocha, C.M.R., Toth, G. (2016) Evaluation of physiochemical/microbial properties and life cycle assessment (LCA) of PLA-based nanocomposite active packaging. LWT – Food Science and Technology 75, 305–315. doi: 10.1016/j.lwt.2016.09.004.

Rocha, J.M., Malcata, F.X. (2016) Microbial ecology dynamics during Portuguese broa sourdough. Journal of Food Quality 39, (6), 634–648. Doi: 10.1111/jfq.12244

Rocha, J.M.* (2016) Composition and function of individual microbial biofilm matrix components: a key element to its control. EC Chemistry 2, (2), 153–157.

Laranjo, M., Gomes, A., Agulheiro-Santos, A.C., Potes, M.E., Cabrita, M.J., Garcia, R., Rocha, J.M., Roseiro, L.C., Fernandes, M.J., Fraqueza, M.J., Elias, M. (2017) Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages. Food Chemistry 218, 129-136.

Rocha, J.M.* (2016) On the historical background of bovine colostrum. ECronicon Nutrition 4, (6), 980–981.

Rocha, J.M.*, Elias, M.N. (2016) Quality improvement of traditional dry fermented sausages based on innovative technological strategies. Bioaccent Online Journal Nutrition 2, (3), 016, 1–4.

Rocha, J.M.* (2016) Microencapsulation of probiotic bacteria. ECronicon Microbiology 3, (4), 480–481.

Rocha, J.M.*, Malcata, F.X., Balcão, V.M. (2016) Extra-virgin olive oil: the importance of authentication and quality control. International Journal of Nutritional Science and Food Technology 2, (2), 70–72.

Laranjo, M., Gomes, A., Agulheiro-Santos, A.C., Potes, M.E., Cabrita, M.J., Garcia, R., Rocha, J.M., Roseiro, L.C., Fernandes, M.J., Fraqueza, M.J., Elias, M. (2016) Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction. Meat Science 116, 34–42. doi: 10.1016/j.meatsci.2016.01.015.

Rocha, J.M.*, Malcata, F.X. (2015) Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage. Journal of Food Quality 39, 218–233. doi: 10.1111/jfq.12183.

Rocha, J.M., Kalo, P.J., Malcata, F.X. (2012) Fatty acid composition of non-starch and starch neutral lipid extracts of portuguese sourdough bread. Journal of the American Oil Chemists’ Society 89, (11), 2025–2045. doi: 10.1007/s11746-012-2110-2.

Rocha, J.M., Malcata, F.X. (2012) Microbiological profile of maize and rye flours, and sourdough used for the manufacture of traditional Portuguese bread. Food Microbiology 31, 72–88. doi: 10.1016/j.fm.2012.01.008.

Rocha, J.M., Kalo, P.J., Malcata, F.X. (2012) Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking. European Journal of Lipid Science and Technology 114, (3), 294–305. doi: 10.1002/ejlt.201100208.

Rocha, J.M., Kalo, P.J., Malcata, F.X. (2011) Neutral lipids in free, bound and starch lipid extracts of flours, sourdough and portuguese sourdough bread, determined by NP-HPLC-ELSD. Cereal Chemistry 88, (4), 400–408. doi: 10.1094/CCHEM-11-10-0157.

Rocha, J.M., Kalo, P.J., Malcata, F.X. (2010) Neutral lipids in non-starch lipid and starch lipid extracts from portuguese sourdough bread. European Journal of Lipid Science and Technology 112, 1138–1149. doi: 10.1002/ejlt.201000101.

Rocha, J.M., Kalo, P.J. Ollilainen, V., Malcata, F.X. (2010) Separation and identification of neutral cereal lipids by normal phase high-performance liquid chromatography, using evaporative light-scattering and electrospray mass spectrometry for detection. Journal of Chromatography A 1217, 3013–3025. doi: 10.1016/j.chroma.2010.02.034.

Kalo, P.J., Ollilainen, V., Rocha, J.M., Malcata, F.X. (2006) Identification of molecular species of simple lipids by normal phase liquid chromatography-positive electrospray tandem mass spectrometry, and application of developed methods in comprehensive analysis of low erucic acid rapeseed oil lipids. International Journal of Mass Spectrometry 254, 106–121. doi: 10.1016/j.ijms.2006.05.022.

Rocha, J.M., Malcata, F.X. (1999) On the microbiological profile of traditional Portuguese sourdough. Journal of Food Protection 62, (12), 1416–1429. ISSN: 0362-028X. url: http://www.scopus.com/inward/record.url?eid=2-s2.0-0345201643&.

EXTENDED ABSTRACTS IN RECORD OF PROCEEDINGS AND CHAPTERS IN BOOKS

Rocha, J.M., Kalo, P.J., Malcata, F.X. (2012) Composition of neutral lipid classes in free, bound and starch lipids, resorting to normal phase, high performance liquid chromatography. 11º Encontro de Química de Alimentos [Sixth Meeting of Food Chemistry], Bragança, Portugal, September 16-19. Communication.

Rocha, J.M., Kalo, P.J., Malcata, F.X. (2012) Contents of neutral lipid classes in non-starch and starch lipids: an example of use of normal phase, high performance liquid chromatography. 11º Encontro de Química de Alimentos [Sixth Meeting of Food Chemistry], Bragança, Portugal, September 16-19. Communication.

Rocha, J.M., Malcata, F.X. (2003) A Broa de Avintes: na sequência do passado e na senda do futuro [Broa de Avintes: In the sequence of the past and in the path of the future]. In Cadernos Culturais de Avintes III [Cultural books of Avintes III], Confraria da Broa de Avintes [Broa de Avintes brotherhood], Avintes.

Rocha, J.M., Malcata, F.X. (2001) Changes in chemical parameters during breadmaking of Broa as compared with commercial cereals and breads. 5º Encontro de Química de Alimentos [Fifth Meeting of Food Chemistry], Porto, Portugal, May 8-11. Communication P2.29: pp. 282–284.

Rocha, J.M., Malcata, F.X. (2001) Chemical composition of Broa, a Portuguese traditional sourdough bread. 5º Encontro de Química de Alimentos [Fifth Meeting of Food Chemistry], Porto, Portugal, May 8-11. Communication P4.22: pp. 557–558.

Rocha, J.M., Brás, A., Trigueiros, J.J.B.L., Malcata, F.X. (2003) Pão de milho: Caracterização do produto tradicional de produção e melhoramento tecnológico [Bread of maize: Characterization of the traditional product and technological improvement], ESB-UCP (ed.), ISBN:972-98476-9-X, 76 pp.

TECHNICAL AND PEDAGOGICAL PUBLICATIONS IN REFEREED NATIONAL JOURNALS

Carvalho, A.P., Duarte, A., Rocha, J.M., Beirão, E., Ramalhosa, M. J., Carona, M. E., Reis, L., Deleure-Matos, C. (2005) Uso de calculadoras gráficas no ensino da química experimental: medição de valores de pH em misturas ácido-base [Using a calculator-based laboratory device designed to undergraduate experimental chemistry course: acid-base titration and pH determination]. Química [Chemistry], Boletim da Sociedade Portuguesa de Química [Bulletin of the Portuguese society of chemistry] 99, 21–24.

Rocha, J.M., Balcão, V.M., Guerra, M.A.. (2003) Bioinnovation – uma nova empresa Portuguesa em bioengenharia [Bioinnovation – a new Portuguese bioengineering company]. Bioempresas em Portugal [Biotechnological companies in Portugal], Boletim de Biotecnologia 74, 13–15.

Rocha, J.M., Malcata, F.X. (1998) Investigação aplicada sobre o pão de milho Português [Research applied to the Portuguese bread made of maize]. A Padaria Portuguesa [The Portuguese bakery] 6, 11–12.

TECHNICAL PUBLICATIONS

Rocha, J.M., Carvalho, A.P., Baptista, M.F., Barroso, M.F. Delerue-Matos, C. (2006) Manual de apoio às aulas teórico-práticas de Química Geral II [Manual of support to the exercises and problems – General Chemistry II course]. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal, 58 pp.

Carvalho, A.P., Rocha, J.M., Baptista, M.F., Barroso, M.F. Delerue-Matos, C. (2006) Manual de apoio às aulas laboratoriais de Química Geral II [Manual of support to the laboratorial lessons – General Chemistry II course]. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal, 62 pp.

Carvalho, A.P., Rocha, J.M., Baptista, M.F., Barroso, M.F. Delerue-Matos, C. (2006) Manual de apoio às aulas teórico-práticas de Química Geral I [Manual of support to the exercises and problems – General Chemistry I course]. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal, 96 pp.

Rocha, J.M., Carvalho, A.P., Baptista, M.F., Barroso, M.F., Delerue-Matos, C. (2006) Manual de apoio às aulas laboratoriais de Química Geral I [Manual of support to the laboratorial lessons – General Chemistry I course]. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal, 98 pp.

Rocha, J.M., Gomes, A. M. (2006) Manual de apoio às aulas teórico-práticas de Bioquímica Aplicada [Manual of support to the exercises and problems – Applied Biochemistry I course]. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal, 49 pp.

Rocha, J.M. (1998) Cacau e Seus Derivados – Processamento e controlo de qualidade [Cocoa and its derivates – processing and quality control]. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal, 69 pp.

Rocha, J.M. (1998) Produção industrial de fermento de padeiro [Industrial production of bakers’ yeast]. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal, 41 pp.

Rocha, J.M. (1998) Production de lipides par des microorganismes – Culture en discontinu [Production of lipids by microorganisms – discontinuous production]. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal, 26 pp.

Rocha, J.M. (1998) Manual de apoio às aulas teórico-práticas de Introdução aos Processos Industriais [Manual of support to the exercises and problems – Introduction to the Industrial Processes course]. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal, 297 pp.

Rocha, J.M., Ferreira, J.P., Sousa, M.J., Silva, S.V. (1998) Manual de apoio às aulas laboratoriais de Bioquímica Geral I [Manual of support to the laboratorial lessons – General Biochemistry I course]. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal, 38 pp.

Rocha, J.M., Ferreira, J.P., Sousa, M.J., Silva, S.V. (1998) Manual de apresentação da 1ª e 2ª séries de trabalhos laboratoriais de Bioquímica Geral I. [Manual of presentation to the 1st and 2nd series of the laboratorial experiments – General Biochemistry I course]. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal, 71 pp.

Rocha, J.M. (1996) Controlo de qualidade - Relatório de estágio da licenciatura em Engenharia Biológica [Quality control – Report of the placement for the degree in Biological Engineering]. Universidade do Minho, Braga, Portugal, 221 pp.

ORAL COMMUNICATIONS

Rocha, J.M. (2017) Opening speech of the Workshop Rótulo Ecológico da União Europeia [European Union Ecolabel]. Universidade do Minho [University of Minho], Braga, Portugal, 31st May.

Rocha, J.M. (2017) Ecolabels towards reduction of environmental impacts through life-cycle approach. Opportunities to improve EU Ecolabels. Seminar under the scope of the Master’s courses in Molecular Genetics, Ecology, Applied Biochemistry and Biofisics and Bionanosystems. Departamento de Biologia (DB), Escola de Ciências – Universidade do Minho (UM) [Department of Biology, School of Sciences – University of Minho], Braga, Portugal. 8th March 2017.

Rocha, J.M., Lorite, G.S., Miilumäki, N., Saavalainen, P., Selkälä, T., Morales-Cid, G., Gonçalves, M.P., Pongrácz, E., Toth, G., Rocha, C.M. (2016) Novel polylactic acid (PLA)-based active packaging with incorporation of nanoparticles and its performance throughout shelf-life of fresh-cut fruit. XIX Congresso Nacional de Bioquímica [XIX National Congress of Biochemistry], Sociedade Portuguesa de Bioquímica (SPB) [Portuguese Society of Biochemistry], Guimarães, Portugal, December 8-10, O3/05, S3: Plant cell biology and Biotechnology, pp. 31.

Laranjo, M., Gomes, A., Agulheiro-Santos, A.C., Potes, M.E., Cabrita, M.J., Garcia, R., Rocha, J.M., Roseiro, L.C., Fernandes, M.J., Fraqueza, M.J., Elias, M. (2016) Effect of salt reduction on the safety and stability of traditional blood dry-cured sausages. IX Simpósio Internacional do Porco Mediterrânico [IX International Symposium on the Mediterranean Pig], Portalegre, Portugal, November 3-5, OC-1402.

Rocha, J.M. (2011) Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese bread. Public presentation of the seminar course. Instituto Superior de Agronomia [Superior School of Agriculture], Universidade de Lisboa [University of Lisbon] (ISA-UL), Lisbon, Portugal, October 24.

Rocha, J.M. (2004) Biotecnologia e engenharia –- na senda do futuro [Biotechonoly and engineering - in the path of the future] Panel Oportunidades de Negócio na Biotecnologia [Business Opportunities in biotechnology]. VII Jornadas de Engenharia Biológica e V Encontro Nacional de Jovens Biotecnólogos [VII journeys of Biological Engineering and V National Meeting of Youth Biotechnologists], Esposende, Portugal October 14 – 16.

Rocha, J.M. (2003) Bioterrorismo [Bioterrorism]. Opening speech of the seminar Bioterrorismo [Bioterrorism], organized by Bioinnovation, Porto, Portugal, November 13.

Rocha, J.M., Kalo, P.J., Malcata, F.X. (2003) Composition and contents of classes of neutral lipids in free, bound and starch lipid extracts of flour, sourdough and broa (Portuguese sourdough bread). 22nd Nordic Lipid Symposium, Naantali, Finland, June 15-18. Ph.D grantee. pp. 17.

Rocha, J.M., Malcata, F.X. (2000) A Broa de Avintes: na sequência do passado e na senda do futuro [Broa de Avintes: In the sequence of the past and in the path of the future]. Cerimony of insignia of Broa de Avintes brotherhood. Parque Biológico de Gaia [Biological Park of Gaia], Avintes, Portugal, July 1.

Rocha, J.M., Malcata, F.X. (1999) Broa de Avintes: importância social, cultural e económica [Corn bread of Avintes: social, cultural and economical meaning]. Congresso de Cultura Popular [Meeting on Popular Culture], Maia, Portugal, December 9-12. pp. 33.

Rocha, J.M., Teixeira, C.M., Malcata, F.X. (1999) Microbiological characterization of sourdough and flours for Portuguese traditional maize bread. III Taller Internacional de Biotecnología (TIB’99) [Third International Congress on Biotechnology], Matanzas, Cuba, July 5-7. pp. 2.

Rocha, J.M., Malcata, F.X. (1997) Perspectives on scientific-technological bread of maize: characterization of the traditional product and improvement of their manufacturing process. Session disclosure of IDARN, Vairão, Portugal, September 17.

Rocha, J.M. (1996) Monitorization of baker’s yeast production (Saccharomyces cerevisiae) in a glucose fed-batch culture. Presentation of the final project. Departamento de Engenharia Biológica [Department of Biological Engineering], Universidade do Minho [University of Minho], Braga, Portugal, May 15.

PRESENTATIONS IN SCIENTIFIC AND TECHNICAL MEETINGS (Poster Communications)

Rocha, J.M., Sousa, A.M., Santos, J., Alves, R., Gonçalves, R., Oliveira, M.B., Gonçalves, M.P., Rocha, C.M. (2016) On the correlation between physicochemical properties of agar and its performance as edible coating and film to enhance shelf-life of fresh fruit. XIX Congresso Nacional de Bioquímica [XIX National Congress of Biochemistry], Sociedade Portuguesa de Bioquímica (SPB) [Portuguese Society of Biochemistry], Guimarães, Portugal, December 8-10.

Lima, V., Rocha, J.M., Torres, D., Gonçalves, M. P., Rocha, C.M. (2014) Pectin-based coatings for shelf-life improvement of fresh-cut melon. 12º Encontro de Química de Alimentos [Twelfth Meeting on Food Chemistry], Bridging traditional and bovel foods: composition, structure and functionality. Sociedade Portuguesa de Química [Portuguese Society of Chemistry], Instituto Superior de Agronomia, Lisboa, Portugal, September 10-12. S2-PP7: pp. 69.

Rocha, J.M., Kalo, P.J., Malcata, F.X. (2012) Composition of neutral lipid classes in free, bound and starch lipids, resorting to normal phase, high performance liquid chromarography. 11º Encontro de Química de Alimentos [Eleventh Meeting on Food Chemistry], Bragança, Portugal, September 16-19.

Rocha, J.M., Kalo, P.J., Malcata, F.X. (2012) Contents of neutral lipid classes in non-starch and starch lipids: an example of use of normal phase, high performance liquid chromatography. 11º Encontro de Química de Alimentos [Sixth Meeting on Food Chemistry], Bragança, Portugal, September 16-19.

Rocha, J.M., Malcata, F.X. (2011) Microbiological profile of sourdough throughout time. II National Congress MicroBiotec’11, Portuguese Society for Microbiology and Portuguese Society for Biotechnology, Braga, Portugal, December 1-3.

Rocha, J.M., Malcata, F.X. (2011) Microbiological profile of maize and rye flours and mother-dough throughout time. IV International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2011), Torremolinos-Malaga, Spain, September 14-16. VP566.

Rocha, J.M., Kalo, P.J., Ollilainen, V., Malcata, F.X. (2010) Identification of molecular species of simple lipids by normal phase liquid chromatography-positive electrospray tandem mass spectrometry, and application of developed methods in comprehensive analysis of rapeseed oil lipidomes. XVII National Congress of Biochemistry [Portuguese Biochemical Society], Porto, Portugal, December 15-17.

Rocha, J.M., Kalo, P.J., Malcata, F.X. (2003) Method improved for the separation of neutral lipids via high-performance liquid chromatography using evaporative light-scattering detection: analysis of plant oils and flours. X National Congress on Biotechnology, Algés, Lisbon, Portugal, December 6-8. P30: pp. 80.

Rocha, J.M., Malcata, F.X. (2003) On the correlation of chemical properties of broa, a portuguese traditional sourdough bread, with baking technological factors. 6º Encontro de Química dos Alimentos [Sixth Meeting on Food Chemistry], Lisbon, Portugal, June 22-25. P136: pp. 768–769.

Rocha, J.M., Malcata, F.X. (2003) Attempts to correlate sensory properties of broa, a Portuguese traditional sourdough bread, with baking technological parameters. 6º Encontro de Química dos Alimentos [Sixth Meeting on Food Chemistry], Lisbon, Portugal, June 22-25. P135: pp. 765–767.

Rocha, J.M., Malcata, F.X. (2003) Rheological behaviour of broa, a portuguese traditional sourdough bread, throughout the storage period. 6º Encontro de Química dos Alimentos [Sixth Meeting on Food Chemistry], Lisbon, Portugal, June 22-25. P137: pp. 770–771.

Rocha, J.M., Kalo, P.J., Malcata, F.X. (2003) Composition and contents of classes of neutral lipids in non-starch and starch lipid extracts of flour, sourdough and broa (Portuguese sourdough bread). 22nd Nordic Lipid Symposium, Naantali, Finland, June 15-18. P1: pp. 34.

Rocha, J.M., Kalo, P.J., Ollilainen, V. Malcata, F.X. (2002) Separation of neutral lipid classes by high-performance liquid chromatography using light-scattering detection: analysis of vegetable oils and maize flour. 93rd AOCS Annual Meeting & Expo. Montréal, Québec, Canada, May 5-8. pp. S19.

Rocha, J.M., Malcata, F.X. (2001) Contributions to the understanding of the microbial ecology in a Portuguese traditional sourdough bread. IX International Symposium on Microbial EcologIy (ISME_9). Interactions in the Microbial World, Amsterdam, The Netherlands, August 26-31. P.07.057: pp. 228.

Rocha, J.M., Malcata, F.X. (2001) Microbiological profile in sourdough: evolution during refrigerated storage. IX International Symposium on Microbial EcologIy (ISME_9). Interactions in the Microbial World, Amsterdam, The Netherlands, August 26-31. P.07.058: pp. 229. P.07.058: pp. 229.

Rocha, J.M., Malcata, F.X. (2001) Contributions of maize and rye flours for the microbial ecology of sourdough of a Portuguese traditional sourdough bread. 27th Meeting of the Federation of European Biochemical Societies, Lisboa, Portugal June 30 –July 5.

Rocha, J.M., Malcata, F.X. (2001) Chemical composition of broa, a Portuguese traditional sourdough bread. 5º Encontro de Química de Alimentos [Fifth Meeting on Food Chemistry], Porto, Portugal, May 8-11. P4.22: pp. 557–558.

Rocha, J.M., Malcata, F.X. (2001) Changes in chemical parameters during breadmaking of broa as compared with commercial cereals and breads. 5º Encontro de Química de Alimentos [Fifth Meeting on Food Chemistry], Porto, Portugal, May 8-11. P2.29: pp. 282–284.

Rocha, J.M., Malcata, F.X. (2000) Portuguese traditional sourdough, manufactured from maize and rye: long term fermentation. Third European Symposium on Biochemical Engineering Science: Biochemical Engineering Science for the Quality of Life (ESBES_3), Copenhagen, Denmark, September 10-13. P1.66: pp. 165.

Rocha, J.M., Teixeira, C.M., Berrag, S., Malcata, F.X. (1999) On the microbiology of broa de Avintes, a portuguese traditional sourdough bread. Congresso Nacional de Microbiologia (Micro’99) [Portuguese Meeting on Microbiology], Luso, Portugal, December 1-4. P89: pp. 161.

Rocha, J.M., Malcata, F.X. (1998) Comparison of the native microflora of Portuguese broa and that of similar sourdough breads. XI Congresso Nacional de Bioquímica [11th Portuguese Congress of Biochemistry], Tomar, Portugal, November 28-30. P7-1: pp. 135.

Rocha, J.M., Malcata, F.X. (1998) Selectivity of commercial culture media for the endogenous microflora of traditional sourdough bread. Second European Symposium on Biochemical Engineering Science (ESBES_2): Biochemical engineering science for the Quality of Life, Porto, Portugal: September 16-19. pp. 368.

Rocha, J.M., Tavaria, F.K., Malcata, F.X. (1998) On the microbiological profile of traditional Portuguese maize bread. IV Iberian Congress on Biotechnology & I Ibero-American Meeting on Biotechnology (BIOTEC’98), Guimarães, Portugal, July 12-15. FPB049: pp. 425.

2017. Rocha, J.M., Barroso, M.F. Supervision of a master’s student. Master thesis entitled Development of electrochemical genosensors for detection of food allergens, food and environmental pathogenic microorganisms and genetically modified organisms. Departamento de Biologia (DB) – Universidade do Minho (UM) [Department of Biology – University of Minho], Braga, Portugal.

2017. Rocha, J.M., Barroso, M.F., Ruiz, S.C, Pingarrón, J.M. Supervision of an Erasmus master’s student. Development of electrochemical genosensors for detection of food adulterations. Departamento de Química Analítica [Department of Analytical Chemistry], Facultad de Ciencias Químicas [Faculty of chemical sciences], Universidad Complutense de Madrid [Complutense University of Madrid], Madrid, Spain. Departamento de Biologia (DB) – Universidade do Minho (UM) [Department of Biology – University of Minho], Braga, Portugal.