Jorge Manuel Tavares Lopes de Andrade Saraiva
AuthID: R-000-7R5
161
TITLE: High hydrostatic pressure-assisted extraction: A review on its effects on bioactive profile and biological activities of extracts
AUTHORS: Sílvia A Moreira; Manuela Pintado; Jorge A Saraiva;
PUBLISHED: 2020, SOURCE: Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
AUTHORS: Sílvia A Moreira; Manuela Pintado; Jorge A Saraiva;
PUBLISHED: 2020, SOURCE: Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
162
TITLE: Development of fermented food products assisted by ultrasound
AUTHORS: Carlos A Pinto; Vasco J Lima; Renata A Amaral; Mirian Pateiro; Jose Manuel Lorenzo; Jorge A Saraiva;
PUBLISHED: 2020, SOURCE: Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products
AUTHORS: Carlos A Pinto; Vasco J Lima; Renata A Amaral; Mirian Pateiro; Jose Manuel Lorenzo; Jorge A Saraiva;
PUBLISHED: 2020, SOURCE: Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products
163
TITLE: Impact of HPP on probiotics: Kinetic and metabolic profiling study of yogurt produced under different pressure conditions
AUTHORS: Rita P Lopes; Maria J Mota; João E Rodrigues; Brian J Goodfellow; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2020, SOURCE: Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
AUTHORS: Rita P Lopes; Maria J Mota; João E Rodrigues; Brian J Goodfellow; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2020, SOURCE: Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
164
TITLE: Application of HPP in food fermentation processes
AUTHORS: Patrícia Vieira; Catarina Ribeiro; Carlos A Pinto; Jorge A Saraiva; Francisco J Barba;
PUBLISHED: 2020, SOURCE: Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
AUTHORS: Patrícia Vieira; Catarina Ribeiro; Carlos A Pinto; Jorge A Saraiva; Francisco J Barba;
PUBLISHED: 2020, SOURCE: Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
165
TITLE: Imprinted Hydrogels with LbL Coating for Dual Drug Release from Soft Contact Lenses Materials
AUTHORS: Diana Silva; Hermínio de d Sousa; Maria Helena Gil; Luís F Santos; Renata Amaral; Jorge A Saraiva; Madalena Salema Oom; Carmen Alvarez-Lorenzo; Ana Paula Serro; Benilde Saramago;
PUBLISHED: 2020, SOURCE: SSRN Electronic Journal
AUTHORS: Diana Silva; Hermínio de d Sousa; Maria Helena Gil; Luís F Santos; Renata Amaral; Jorge A Saraiva; Madalena Salema Oom; Carmen Alvarez-Lorenzo; Ana Paula Serro; Benilde Saramago;
PUBLISHED: 2020, SOURCE: SSRN Electronic Journal
166
TITLE: Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition Full Text
AUTHORS: Santos, MC; Nunes, C ; Ferreira, AS; Jourdes, M; Teissedre, PL; Rodrigues, A; Amado, O; Saraiva, JA; Coimbra, MA;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 116
AUTHORS: Santos, MC; Nunes, C ; Ferreira, AS; Jourdes, M; Teissedre, PL; Rodrigues, A; Amado, O; Saraiva, JA; Coimbra, MA;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 116
167
TITLE: Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction
AUTHORS: Alexandre, EMC; Silva, S; Santos, SAO ; Silvestre, AJD; Duarte, MF; Saraiva, JA; Pintado, M ;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 115
AUTHORS: Alexandre, EMC; Silva, S; Santos, SAO ; Silvestre, AJD; Duarte, MF; Saraiva, JA; Pintado, M ;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 115
168
TITLE: Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials
AUTHORS: Moreira, SA; Alexandre, EMC; Pintado, M ; Saraiva, JA;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 115
AUTHORS: Moreira, SA; Alexandre, EMC; Pintado, M ; Saraiva, JA;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 115
169
TITLE: Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions
AUTHORS: Lopes, RP; Mota, MJ; Pinto, CA; Sousa, S; da Silva, JAL; Gomes, AM ; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 99
AUTHORS: Lopes, RP; Mota, MJ; Pinto, CA; Sousa, S; da Silva, JAL; Gomes, AM ; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 99
170
TITLE: Impact of pH on the high-pressure inactivation of microbial transglutaminase Full Text
AUTHORS: Queiros, RP; Gouveia, S ; Saraiva, JA; Lopes da Silva, JA;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 115
AUTHORS: Queiros, RP; Gouveia, S ; Saraiva, JA; Lopes da Silva, JA;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 115
INDEXED IN: 
Scopus 
WOS
Scopus WOS IN MY: 
ORCID
ORCID