Prof. Dr. Marcelo A. Prado

Research Interests

Application of near (NIR) and mid (MIR) infrared spectroscopy, and UV-visible spectrophotometry and chemometrics for food analysis. Multivariate analysis and generating calibration and classification models for: evaluation of quality and identity parameters; authentication and determining origin of foods; and prediction of bioactive potential. In vitro digestion assays to estimate essential elements and inorganic contaminants in foods. Use of static methods to simulate in vitro gastrointestinal digestion and assess nutritional potential and food safety.

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OLIVEIRA-ALVES, SHEILA CRISTINA; VENDRAMINI-COSTA, DÉBORA BARBOSA; BETIM CAZARIN, CINTHIA BAÚ ; JÚNIOR MAROSTICA, Mário Roberto; BORGES FERREIRA, JOÃO PEDRO; SILVA, ANDREIA BENTO; PRADO, MA ; BRONZE, MARIA ROSÁRIO . Characterization of phenolic compounds in chia ( Salvia hispanica L.) seeds, fiber flour and oil. Food Chemistry , v. 232, p. 295-305, 2017.

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BATISTA, ANGELA GIOVANA ; DA SILVA, JULIANA KELLY ; BETIM CAZARIN, CINTHIA B.; BIASOTO, ALINE CAMARÃO TELLES ; PRADO, MA ; JUNIOR MAROSTICA, Mário Roberto . Red-jambo (Syzygium malaccense): Bioactive compounds in fruits and leaves. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology , v. 76, p. 284-291, 2017.

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