Jorge Manuel Tavares Lopes de Andrade Saraiva
AuthID: R-000-7R5
131
TITLE: Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure
AUTHORS: Pinto, CA; Moreira, SA; Fidalgo, LC; Inacio, RS; Barba, FJ; Saraiva, JA;
PUBLISHED: 2020, SOURCE: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, VOLUME: 19, ISSUE: 2
AUTHORS: Pinto, CA; Moreira, SA; Fidalgo, LC; Inacio, RS; Barba, FJ; Saraiva, JA;
PUBLISHED: 2020, SOURCE: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, VOLUME: 19, ISSUE: 2
132
TITLE: Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature Full Text
AUTHORS: Santos, MD; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2020, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 55, ISSUE: 3
AUTHORS: Santos, MD; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2020, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 55, ISSUE: 3
133
TITLE: Serra da Estrela cheese: A review Full Text
AUTHORS: Inácio, RS; Gomes, AMP ; Saraiva, JA;
PUBLISHED: 2020, SOURCE: Journal of Food Processing and Preservation, VOLUME: 44, ISSUE: 5
AUTHORS: Inácio, RS; Gomes, AMP ; Saraiva, JA;
PUBLISHED: 2020, SOURCE: Journal of Food Processing and Preservation, VOLUME: 44, ISSUE: 5
134
TITLE: Changes on enzymatic activity and on sarcoplasmic and myofibrillar proteins of frozen-stored hake (Merluccius merluccius) pre-treated by high pressure
AUTHORS: Fidalgo, LG; Saraiva, JA; Aubourg, SP; V?zquez, M;
PUBLISHED: 2020, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 55, ISSUE: 5
AUTHORS: Fidalgo, LG; Saraiva, JA; Aubourg, SP; V?zquez, M;
PUBLISHED: 2020, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 55, ISSUE: 5
135
TITLE: Freezing of edible flowers: Effect on microbial and antioxidant quality during storage Full Text
AUTHORS: Fernandes, L; Susana Casal ; Pereira, JA ; Pereira, EL ; Saraiva, JA; Ramalhosa, E ;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 85, ISSUE: 4
AUTHORS: Fernandes, L; Susana Casal ; Pereira, JA ; Pereira, EL ; Saraiva, JA; Ramalhosa, E ;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 85, ISSUE: 4
136
TITLE: Tough and Low Friction Polyvinyl Alcohol Hydrogels Loaded with Anti-inflammatories for Cartilage Replacement
AUTHORS: Oliveira, AS; Schweizer, S; Nolasco, P; Barahona, I; Saraiva, J; Colaco, R ; Serro, AP ;
PUBLISHED: 2020, SOURCE: LUBRICANTS, VOLUME: 8, ISSUE: 3
AUTHORS: Oliveira, AS; Schweizer, S; Nolasco, P; Barahona, I; Saraiva, J; Colaco, R ; Serro, AP ;
PUBLISHED: 2020, SOURCE: LUBRICANTS, VOLUME: 8, ISSUE: 3
137
TITLE: High value-added compounds from fruit and vegetable by-products - Characterization, bioactivities, and application in the development of novel food products
AUTHORS: Trigo, JP; Alexandre, EMC; Saraiva, JA; Pintado, ME ;
PUBLISHED: 2020, SOURCE: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, VOLUME: 60, ISSUE: 8
AUTHORS: Trigo, JP; Alexandre, EMC; Saraiva, JA; Pintado, ME ;
PUBLISHED: 2020, SOURCE: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, VOLUME: 60, ISSUE: 8
138
TITLE: Impact of high pressure on starch properties: A review
AUTHORS: Castro, LMG; Alexandre, EMC; Saraiva, JA; Pintado, M ;
PUBLISHED: 2020, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 106
AUTHORS: Castro, LMG; Alexandre, EMC; Saraiva, JA; Pintado, M ;
PUBLISHED: 2020, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 106
139
TITLE: Optimization of phycobiliprotein pigments extraction from red algae Gracilaria gracilis for substitution of synthetic food colorants
AUTHORS: Pereira, T; Barroso, S ; Mendes, S ; Amaral, RA; Dias, JR; Baptista, T; Saraiva, JA; Alves, NM ; Gil, MM ;
PUBLISHED: 2020, SOURCE: Food Chemistry, VOLUME: 321
AUTHORS: Pereira, T; Barroso, S ; Mendes, S ; Amaral, RA; Dias, JR; Baptista, T; Saraiva, JA; Alves, NM ; Gil, MM ;
PUBLISHED: 2020, SOURCE: Food Chemistry, VOLUME: 321
140
TITLE: Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties
AUTHORS: Barba, FJ; Roohinejad, S; Ishikawa, K; Leong, SY; Bekhit, AEA; Saraiva, JA; Lebovka, N;
PUBLISHED: 2020, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 100
AUTHORS: Barba, FJ; Roohinejad, S; Ishikawa, K; Leong, SY; Bekhit, AEA; Saraiva, JA; Lebovka, N;
PUBLISHED: 2020, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 100
