Roberta Targino Hoskin
Senior Research Scholar
Bio
Dr. Roberta Targino Hoskin works in the lab of Dr. Marvin Moncada. Her primary research interests are focused on the research and development of novel nutrient-dense food ingredients and products using sustainable food sources, such as secondary streams of the food industry and underexploited food materials. This green-chemistry approach aims to create high-quality ingredients containing preserved phytoactive compounds at physiologically relevant concentrations. She is also interested in investigating bioactive components in fruits, vegetables and medicinal herbs, as well as the physicochemical attributes and sensory quality of new products developed with innovative plant-based ingredients.
Education
PhD Chemical Engineering Federal University of RN; University of Massachusetts
Publications
- Coconut-sourced MCT oil: its potential health benefits beyond traditional coconut oil , PHYTOCHEMISTRY REVIEWS (2024)
- Current Status and Economic Prospects of Alternative Protein Sources for the Food Industry , APPLIED SCIENCES-BASEL (2024)
- Evaluation of the environmental performance of the production of polyphenol-rich fruit powders: A case study on acerola , Journal of Food Engineering (2024)
- Sonoprocessing coupled to spray drying as a novel strategy to encapsulate bioactive compounds from acerola pomace extract into Saccharomyces cerevisiae cells , SYSTEMS MICROBIOLOGY AND BIOMANUFACTURING (2024)
- Spray Dried Cashew (Anacardium occidentale L.) Juice Ingredients as an Upcycling Strategy for Abundant Cashew Apple , APPLIED SCIENCES-BASEL (2024)
- Valorization of Hibiscus Flower (Hibiscus sabdariffa L.) Anthocyanins to Produce Sustainable Spray-Dried Ingredients , SUSTAINABILITY (2024)
- Development of Spray Dried Spirulina Protein-Berry Pomace Polyphenol Particles to Attenuate Pollution-Induced Skin Damage: A Convergent Food-Beauty Approach , ANTIOXIDANTS (2023)
- Effect of Microwave and Ultrasound-Assisted Extraction on the Phytochemical and In Vitro Biological Properties of Willow (Salix alba) Bark Aqueous and Ethanolic Extracts , PLANTS-BASEL (2023)
- Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent , FOODS (2023)
- Sonoprocessing enhances the stabilization of fisetin by encapsulation in Saccharomyces cerevisiae cells , International Microbiology (2023)