Contact +351 259 350 151
Esqueceu a password?

Carla Cristina Gonçalves PhD Collaborator

BIO

Name: Carla Cristina Gonçalves

Aggregation: PhD Collaborator

Scopus author ID: 57204927729

Orcid ID: 0000-0002-6113-1456

Ciência Vitae: 3A16-F41F-1BBD

Email: carlagoncalves@utad.pt

Research Groups

Resiliency & valorisation of agrarian value chains

Publications

Comparative Analysis of the Physicochemical Properties of Fresh, Solar-Dried, Oven-Dried and Commercial Royal Gala Apple Snacks
Fernandes L., Tavares P.B., Siopa J., Gonçalves C., Nunes F.M., (2025) Comparative Analysis of the Physicochemical Properties of Fresh, Solar-Dried, Oven-Dried and Commercial Royal Gala Apple Snacks Applied Sciences Switzerland 15 (6711). ISSN: 20763417. doi: 10.3390/app15126711.
Cooking Skills and Mediterranean Diet Adherence: Societal Insights from the iMC SALT Trial
Gonçalves C., Padrão P., Pinho O., Silva-Santos T., Moreira P., (2025) Cooking Skills and Mediterranean Diet Adherence: Societal Insights from the iMC SALT Trial Societies 15 (164). ISSN: 20754698. doi: 10.3390/soc15060164.
Evaluation of nutritional and economic impact of food waste in a school canteen
Abreu M., Carvalho J., Gonçalves C., (2025) Evaluation of nutritional and economic impact of food waste in a school canteen Measurement Food 19 (100234). ISSN: 27722759. doi: 10.1016/j.meafoo.2025.100234.
From Sun to Snack: Different Drying Methods and Their Impact on Crispiness and Consumer Acceptance of Royal Gala Apple Snacks
Fernandes L., Tavares P.B., Gonçalves C., (2025) From Sun to Snack: Different Drying Methods and Their Impact on Crispiness and Consumer Acceptance of Royal Gala Apple Snacks Horticulturae 11 (610). ISSN: 23117524. doi: 10.3390/horticulturae11060610.
Consumption of ultra-processed foods and relationship with sodium and potassium excretion: a cross-sectional study
Anjos I., Silva-Santos T., Moreira P., Padrão P., Pinho O., Gonçalves C., (2024) Consumption of ultra-processed foods and relationship with sodium and potassium excretion: a cross-sectional study Revista Espanola de Nutricion Humana y Dietetica 28 :135-144. doi: 10.14306/renhyd.28.2.2140.
Systematic review of mediterranean diet interventions in menopausal women
Gonçalves C., Moreira H., Santos R., (2024) Systematic review of mediterranean diet interventions in menopausal women AIMS Public Health 11 :110-129. ISSN: 23278994. doi: 10.3934/publichealth.2024005.
Food Waste in Public Food Service Sector—Surplus and Leftovers
Gonçalves C., Saraiva S., Nunes F., Saraiva C., (2023) Food Waste in Public Food Service Sector—Surplus and Leftovers Resources 12 (120). ISSN: 20799276. doi: 10.3390/resources12100120.
Iodine intake assessment in the staff of a Porto region university (Portugal): the iMC Salt trial
Machado A., Gonçalves C., Moreira P., Pinho O., Padrão P., Silva-Santos T., Rodrigues M., Norton P., Bordalo A.A., (2023) Iodine intake assessment in the staff of a Porto region university (Portugal): the iMC Salt trial European Journal of Nutrition 62 :2245-2256. ISSN: 14366215. doi: 10.1007/s00394-023-03149-1.
Public interest in food sustainability: an infodemiology study of Google trends data in Europe from 2010–2021
Portugal-Nunes C., Nunes F.M., Saraiva C., Gonçalves C., (2023) Public interest in food sustainability: an infodemiology study of Google trends data in Europe from 2010–2021 International Journal of Food Sciences and Nutrition 74 :95-106. ISSN: 14653478. doi: 10.1080/09637486.2022.2151988.
Reducing Dietary Sodium and Improving Human Health 2.0
Moreira P., Gonçalves C., (2023) Reducing Dietary Sodium and Improving Human Health 2.0 Nutrients 15 (4965). ISSN: 20726643. doi: 10.3390/nu15234965.
COVID-19 Changes Public Awareness about Food Sustainability and Dietary Patterns: A Google Trends Analysis
Portugal-Nunes C., Cheng L., Briote M., Saraiva C., Nunes F.M., Gonçalves C., (2022) COVID-19 Changes Public Awareness about Food Sustainability and Dietary Patterns: A Google Trends Analysis Nutrients 14 (4898). ISSN: 20726643. doi: 10.3390/nu14224898.
Food Insecurity Levels among University Students: A Cross-Sectional Study
Marques B., Azevedo J., Rodrigues I., Rainho C., Gonçalves C., (2022) Food Insecurity Levels among University Students: A Cross-Sectional Study Societies 12 (174). ISSN: 20754698. doi: 10.3390/soc12060174.
Impact of an innovative equipment to monitor and control salt usage during cooking at home on salt intake and blood pressure—Randomized controlled trial iMC SALT
Silva-Santos T., Moreira P., Pinho O., Padrão P., Abreu S., Esteves S., Oliveira L., Norton P., Rodrigues M., Ndrio A., Gonçalves C., (2022) Impact of an innovative equipment to monitor and control salt usage during cooking at home on salt intake and blood pressure—Randomized controlled trial iMC SALT Nutrients 14 (8). ISSN: 20726643. doi: 10.3390/nu14010008.
Interventions that successfully reduced adults salt intake—a systematic review
Silva-Santos T., Moreira P., Rodrigues M., Padrão P., Pinho O., Norton P., Ndrio A., Gonçalves C., (2022) Interventions that successfully reduced adults salt intake—a systematic review Nutrients 14 (6). ISSN: 20726643. doi: 10.3390/nu14010006.
Knowledge and practices related to salt usage – an exploratory investigation of ibero chefs to promote healthy universities
Gonçalves C., Romero-Rodriguez M.A., (2022) Knowledge and practices related to salt usage – an exploratory investigation of ibero chefs to promote healthy universities Revista Espanola de Nutricion Comunitaria 28.
Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment
Faria A.P., Padrão P., Pinho O., Silva-Santos T., Oliveira L., Esteves S., Pereira J.P., Graça P., Moreira P., Gonçalves C., (2022) Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment Foods 11 (149). ISSN: 23048158. doi: 10.3390/foods11020149.
Salt-Related Knowledge, Attitudes and Behavior in an Intervention to Reduce Added Salt When Cooking in a Sample of Adults in Portugal
Silva-Santos T., Moreira P., Pinho O., Padrão P., Norton P., Gonçalves C., (2022) Salt-Related Knowledge, Attitudes and Behavior in an Intervention to Reduce Added Salt When Cooking in a Sample of Adults in Portugal Foods 11 (981). ISSN: 23048158. doi: 10.3390/foods11070981.
Assessment of the Methodology That Is Used to Determine the Nutritional Sustainability of the Mediterranean Diet—A Scoping Review
Portugal-Nunes C., Nunes F.M., Fraga I., Saraiva C., Gonçalves C., (2021) Assessment of the Methodology That Is Used to Determine the Nutritional Sustainability of the Mediterranean Diet—A Scoping Review Frontiers in Nutrition 8 (772133). ISSN: 2296861X. doi: 10.3389/fnut.2021.772133.
Determining food stability to achieve food security
García-Díez J., Gonçalves C., Grispoldi L., Cenci-Goga B., Saraiva C., (2021) Determining food stability to achieve food security Sustainability (Switzerland) 13 (7222). ISSN: 20711050. doi: 10.3390/su13137222.
Food waste and qualitative evaluation of menus in public university canteens—challenges and opportunities
Aires C., Saraiva C., Fontes M.C., Moreira D., Moura-Alves M., Gonçalves C., (2021) Food waste and qualitative evaluation of menus in public university canteens—challenges and opportunities Foods 10 (2325). ISSN: 23048158. doi: 10.3390/foods10102325.
High adherence to mediterranean diet is not associated with an improved sodium and potassium intake
Viroli G., Gonçalves C., Pinho O., Silva‐santos T., Padrão P., Moreira P., (2021) High adherence to mediterranean diet is not associated with an improved sodium and potassium intake Nutrients 13 (4151). ISSN: 20726643. doi: 10.3390/nu13114151.
IMPACT OF SALT REDUCTION ON BREAD ON SENSORY PREFERENCE AND PHYSICOCHEMICAL PARAMETERS
Monteiro C., Martins Z.E., Pinho O., Gonçalves C., (2021) IMPACT OF SALT REDUCTION ON BREAD ON SENSORY PREFERENCE AND PHYSICOCHEMICAL PARAMETERS Journal of Microbiology, Biotechnology and Food Sciences 11 :1-8. ISSN: 13385178. doi: 10.15414/jmbfs.2701.
Innovative Equipment to Monitor and Control Salt Usage When Cooking: Acceptance of This New Technology to Healthy Eating Promotion
Gonçalves C., Silva-Santos T., Padrão P., Moreira P., Esteves S., Oliveira L., Pinho O., (2021) Innovative Equipment to Monitor and Control Salt Usage When Cooking: Acceptance of This New Technology to Healthy Eating Promotion Advances in Intelligent Systems and Computing 1368 AISC :240-247. ISSN: 21945365. doi: 10.1007/978-3-030-72654-6_23.
Saltquanti - Development of a new portable device to analyse salt content in food
Bernardo, F., Moreira, J. L., Gonçalves, C., Pena, M. J., Pinho, O., Martins, R., Alves, A. (2021) Saltquanti - Development of a new portable device to analyse salt content in food Journal of Food Composition and Analysis 105 (104239). doi: 10.1016/j.jfca.2021.104239. (Impact factor, Quartile: 4.556, Q1).
Evaluation of Hospital Food Waste-A Case Study in Portugal
Gomes, A.; Saraiva, C.; Esteves, A.; Gonçalves, C. (2020) Evaluation of Hospital Food Waste-A Case Study in Portugal Sustainability 12 :6157. doi: 10.3390/su12156157. (Impact factor, Quartile: 3.251, Q2).
Evaluation of Hospital Food Waste—A Case Study in Portugal.
Gomes, Ana; Saraiva, Cristina; Esteves, Alexandra; Gonçalves, Carla (2020) Evaluation of Hospital Food Waste—A Case Study in Portugal. SUSTAINABILITY 12 :6157. doi: 10.3390/su12156157. (Impact factor, Quartile: 2.576, Q3).
Innovative equipment to monitor and control salt usage when cooking at home: IMC SALT research protocol for a randomised controlled trial
Gonçalves C., Silva-Santos T., Abreu S., Padrão P., Graça P., Oliveira L., Esteves S., Norton P., Moreira P., Pinho O., (2020) Innovative equipment to monitor and control salt usage when cooking at home: IMC SALT research protocol for a randomised controlled trial BMJ Open 10 (e035898). ISSN: 20446055. doi: 10.1136/bmjopen-2019-035898.
Innovative equipment to monitor and control salt usage when cooking at home: IMC SALT research protocol for a randomised controlled trial.
Gonçalves, C.; Silva-Santos, T.; Abreu, S.; Padrão, P.; Graça, P.; Oliveira, L.; Esteves, S.; Norton, P.; Moreira, P.; Pinho, O. (2020) Innovative equipment to monitor and control salt usage when cooking at home: IMC SALT research protocol for a randomised controlled trial. BMJ Open 10 (5) :e035898. doi: 10.1136/bmjopen-2019-035898. (Impact factor, Quartile: 2.496, Q1).
Sodium and potassium intake and cardiovascular disease in older people: A systematic review
Gonçalves C., Abreu S., (2020) Sodium and potassium intake and cardiovascular disease in older people: A systematic review Nutrients 12 (3447) :1-16. ISSN: 20726643. doi: 10.3390/nu12113447.
Sodium and Potassium Intake and Cardiovascular Disease in Older People: A Systematic Review.
Gonçalves, C. ; Abreu, S. (2020) Sodium and Potassium Intake and Cardiovascular Disease in Older People: A Systematic Review. Nutrients 12(11) (3447). doi: 10.3390/nu12113447. (Impact factor, Quartile: 4.546, Q1).
The last decade of salt reduction policies in Portugal. What next?
Gonçalves C., (2020) The last decade of salt reduction policies in Portugal. What next? Revista Espanola de Nutricion Comunitaria 26. URL: https://www.renc.es/imagenes/auxiliar/files/RENC_2020_4_09._-RENC-D-20-0018.pdf.

Projects

WASTELESS - Waste Quantification Solutions to Limit Environmental Stress
Running

Coordinator  /  Ana Barros
Start date  /  2023/01 Funding  /  European Commission - Horizon Europe Reference  /  Grant Agreement n.º 101084222

See project details →

AgriFood XXI - Development and consolidation of research in the agrifood sector in Northern Portugal (NORTE-01-0145-FEDER-000041)
Concluded

Coordinator  /  Fernando Nunes UTAD/CITAB Coordinator  /  Carlos Correia
Start date  /  2020/09 Funding  /  NORTE2020 - Projetos Estruturados de I&D&I Reference  /  NORTE-01-0145-FEDER-000041

See project details →

Patents

Portable device and method of operation there of for analyzing salt content in food (EP3986220)

Patent nº /  3986220

Concession date / 2022-01-13

Researchers / Carla Gonçalves

Dosing Device and Method of Operating the Dosing Device (WO 2020/255070 A1)

Patent nº /  255070

Concession date / 2022-01-11

Researchers / Carla Gonçalves

Device and method for dispersing food additives in powder or grain form (PPP0198 – INPI 20211000015906)

Patent nº /  2147483647

Concession date / 2021-04-23

Researchers / Carla Gonçalves