Jorge Manuel Tavares Lopes de Andrade Saraiva


AuthID: R-000-7R5

Confirmed Publications: 67



41
TITLE: Unfolding of cardosin A in organic solvents and detection of intermediaries  Full Text
AUTHORS: Ana Cristina Sarmento ; Claudia S Oliveira ; Anabela Pereira ; Valdemar I Esteves ; Arthur J G Moir; Jorge Saraiva ; Euclides Pires ; Marlene Barros ;
PUBLISHED: 2009, SOURCE: JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC, VOLUME: 57, ISSUE: 1-4
INDEXED IN: Scopus WOS CrossRef: 7
IN MY: ORCID
42
TITLE: Characterization of plum procyanidins by thiolytic depolymerization  Full Text
AUTHORS: Nunes, C ; Guyot, S; Marnet, N; Barros, AS ; Saraiva, JA ; Renard, CMGC; Coimbra, MA ;
PUBLISHED: 2008, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 56, ISSUE: 13
INDEXED IN: Scopus WOS CrossRef: 30
IN MY: ORCID
43
44
TITLE: Effect of candying on microstructure and texture of plums (Prunus domestica L.)  Full Text
AUTHORS: Claudia Nunes ; Conceição Santos ; Gloria Pinto ; Jose A Lopes da Silva ; Jorge A Saraiva ; Manuel A Coimbra ;
PUBLISHED: 2008, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 41, ISSUE: 10
INDEXED IN: Scopus WOS CrossRef: 17
IN MY: ORCID
45
TITLE: Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)  Full Text
AUTHORS: Sonia M Castro ; Jorge A Saraiva ; Jose A Lopes da Silva ; Ivonne Delgadillo ; Ann Van Loey; Chantal Smout; Marc Hendrickx;
PUBLISHED: 2008, SOURCE: FOOD CHEMISTRY, VOLUME: 107, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 155
IN MY: ORCID
46
47
TITLE: Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)  Full Text
AUTHORS: Sonia Marilia Castro ; Ann Van Loey; Jorge Alexandre Saraiva ; Chantal Smout; Marc Hendrickx;
PUBLISHED: 2007, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 226, ISSUE: 1-2
INDEXED IN: Scopus WOS CrossRef: 13
IN MY: ORCID
48
49
TITLE: Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity  Full Text
AUTHORS: Castro, SM ; Van Loey, A; Saraiva, JA ; Smout, C; Hendrickx, M;
PUBLISHED: 2006, SOURCE: ENZYME AND MICROBIAL TECHNOLOGY, VOLUME: 38, ISSUE: 6
INDEXED IN: Scopus WOS CrossRef: 16
IN MY: ORCID
50
TITLE: Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments  Full Text
AUTHORS: Castro, SM ; Van Loey, A; Saraiva, JA ; Smout, C; Hendrickx, M;
PUBLISHED: 2006, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 75, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 34
IN MY: ORCID
Page 5 of 7. Total results: 67.

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