Carlos Alberto Ferreira Aguiar Pinto
AuthID: R-000-N2S
21
TITLE: Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances Full Text
AUTHORS: Mauro D Santos; Liliana G Fidalgo; Carlos A Pinto; Ricardo V Duarte; Alvaro T Lemos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2020, SOURCE: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
AUTHORS: Mauro D Santos; Liliana G Fidalgo; Carlos A Pinto; Ricardo V Duarte; Alvaro T Lemos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2020, SOURCE: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
INDEXED IN: 
Scopus 
WOS
Scopus WOS22
TITLE: High Hydrostatic Pressure as Sterilization Method for Drug-Loaded Intraocular Lenses
AUTHORS: Ana Topete; Carlos A Pinto; Helena Barroso; Jorge A Saraiva; Isabel Barahona; Benilde Saramago; Ana Paula Serro;
PUBLISHED: 2020, SOURCE: ACS BIOMATERIALS SCIENCE & ENGINEERING, VOLUME: 6, ISSUE: 7
AUTHORS: Ana Topete; Carlos A Pinto; Helena Barroso; Jorge A Saraiva; Isabel Barahona; Benilde Saramago; Ana Paula Serro;
PUBLISHED: 2020, SOURCE: ACS BIOMATERIALS SCIENCE & ENGINEERING, VOLUME: 6, ISSUE: 7
INDEXED IN: WOS
WOS23
TITLE: Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat Full Text
AUTHORS: Mauro D Santos; Gabriela Matos; Carlos A Pinto; Ana Salgueiro Carta; Jose A Lopes da Silva; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2020, SOURCE: FOOD ENGINEERING REVIEWS
AUTHORS: Mauro D Santos; Gabriela Matos; Carlos A Pinto; Ana Salgueiro Carta; Jose A Lopes da Silva; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2020, SOURCE: FOOD ENGINEERING REVIEWS
INDEXED IN: Scopus WOS
Scopus WOS24
TITLE: Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening
AUTHORS: Inácio, RS; Pinto, CA; Saraiva, JA; Gomes, AMP;
PUBLISHED: 2020, SOURCE: Journal of the Science of Food and Agriculture
AUTHORS: Inácio, RS; Pinto, CA; Saraiva, JA; Gomes, AMP;
PUBLISHED: 2020, SOURCE: Journal of the Science of Food and Agriculture
INDEXED IN: Scopus
Scopus25
TITLE: Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions
AUTHORS: Rita P Lopes; Maria J Mota; Carlos A Pinto; Sergio Sousa; Jose A L Lopes da Silva; Ana M Gomes; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 99
AUTHORS: Rita P Lopes; Maria J Mota; Carlos A Pinto; Sergio Sousa; Jose A L Lopes da Silva; Ana M Gomes; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 99
INDEXED IN: Scopus WOS
Scopus WOS26
TITLE: Growth inhibition and inactivation of Alicyclobacillus acidoterrestris endospores in apple juice by hyperbaric storage at ambient temperature Full Text
AUTHORS: Carlos A Pinto; Ana P Martins; Mauro D Santos; Liliana G Fidalgo; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 52
AUTHORS: Carlos A Pinto; Ana P Martins; Mauro D Santos; Liliana G Fidalgo; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 52
INDEXED IN: Scopus WOS
Scopus WOS27
TITLE: Innovative non-thermal technologies affecting potato tuber and fried potato quality Full Text
AUTHORS: Catia Dourado; Carlos Pinto; Francisco J Barba; Jose M Lorenzo; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 88
AUTHORS: Catia Dourado; Carlos Pinto; Francisco J Barba; Jose M Lorenzo; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 88
INDEXED IN: Scopus WOS
Scopus WOS28
TITLE: A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure
AUTHORS: Patricia Vieira; Carlos A Pinto; Jose A Lopes da Silva; Fabienne Remize; Francisco J Barba; Krystian Marszalek; Ivonne Delgadillo; Jorge A Saraiv;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 110
AUTHORS: Patricia Vieira; Carlos A Pinto; Jose A Lopes da Silva; Fabienne Remize; Francisco J Barba; Krystian Marszalek; Ivonne Delgadillo; Jorge A Saraiv;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 110
INDEXED IN: Scopus WOS
Scopus WOS29
TITLE: Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice Full Text
AUTHORS: Carla M Stinco; Justyna Szczepanska; Krystian Marszalek; Carlos A Pinto; Rita S Inacio; Paula Mapelli Brahm; Francisco J Barba; Jose M Lorenzo; Jorge A Saraiva; Antonio J Melendez Martinez;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 299
AUTHORS: Carla M Stinco; Justyna Szczepanska; Krystian Marszalek; Carlos A Pinto; Rita S Inacio; Paula Mapelli Brahm; Francisco J Barba; Jose M Lorenzo; Jorge A Saraiva; Antonio J Melendez Martinez;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 299
INDEXED IN: Scopus WOS
Scopus WOS30
TITLE: High pressure extraction of bioactive diterpenes from the macroalgae Bifurcaria bifurcata: an efficient and environmentally friendly approach
AUTHORS: Adriana C S Pais; Carlos A Pinto; Patricia A B Ramos; Ricardo J B Pinto; Daniela Rosa; Maria F Duarte; Helena Abreu, MH; Silvia M Rocha; Jorge A Saraiva; Armando J D Silvestre; Sonia A O Santos;
PUBLISHED: 2019, SOURCE: RSC ADVANCES, VOLUME: 9, ISSUE: 68
AUTHORS: Adriana C S Pais; Carlos A Pinto; Patricia A B Ramos; Ricardo J B Pinto; Daniela Rosa; Maria F Duarte; Helena Abreu, MH; Silvia M Rocha; Jorge A Saraiva; Armando J D Silvestre; Sonia A O Santos;
PUBLISHED: 2019, SOURCE: RSC ADVANCES, VOLUME: 9, ISSUE: 68
INDEXED IN: Scopus WOS
Scopus WOS