Jorge Manuel Tavares Lopes de Andrade Saraiva
AuthID: R-000-7R5
181
TITLE: Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola x wittrockiana) during storage
AUTHORS: Fernandes, L; Susana Casal ; Pereira, JA; Pereira, EL ; Saraiva, JA; Ramalhosa, E ;
PUBLISHED: 2019, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 25, ISSUE: 6
AUTHORS: Fernandes, L; Susana Casal ; Pereira, JA; Pereira, EL ; Saraiva, JA; Ramalhosa, E ;
PUBLISHED: 2019, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 25, ISSUE: 6
182
TITLE: Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage
AUTHORS: Marszałek, K; Szczepańska, J; Starzonek, S; Woźniak, Ł; Trych, U; Skąpska, S; Rzoska, S; Saraiva, JA; Lorenzo, JM; Barba, FJ;
PUBLISHED: 2019, SOURCE: Journal of Food Process Engineering, VOLUME: 42, ISSUE: 4
AUTHORS: Marszałek, K; Szczepańska, J; Starzonek, S; Woźniak, Ł; Trych, U; Skąpska, S; Rzoska, S; Saraiva, JA; Lorenzo, JM; Barba, FJ;
PUBLISHED: 2019, SOURCE: Journal of Food Process Engineering, VOLUME: 42, ISSUE: 4
183
TITLE: Innovative non-thermal technologies affecting potato tuber and fried potato quality
AUTHORS: Dourado, C; Pinto, C; Barba, FJ; Lorenzo, JM; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 88
AUTHORS: Dourado, C; Pinto, C; Barba, FJ; Lorenzo, JM; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 88
184
TITLE: Combined effect of pressure and temperature for yogurt production
AUTHORS: Lopes, RP; Mota, MJ; Sousa, S; Gomes, AM ; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 122
AUTHORS: Lopes, RP; Mota, MJ; Sousa, S; Gomes, AM ; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 122
185
TITLE: Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice
AUTHORS: Hashemi, SMB; Mahmoudi, MR; Roohi, R; Torres, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 111
AUTHORS: Hashemi, SMB; Mahmoudi, MR; Roohi, R; Torres, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 111
186
TITLE: Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development Full Text
AUTHORS: Fernandes, L; Pereira, JA; Saraiva, JA; Ramalhosa, E ; Susana Casal ;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 123
AUTHORS: Fernandes, L; Pereira, JA; Saraiva, JA; Ramalhosa, E ; Susana Casal ;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 123
187
TITLE: Effect of berries/apple mixed juice consumption on the positive modulation of human lipid profile
AUTHORS: Habanova, M; Saraiva, JA; Holovicova, M; Moreira, SA; Fidalgo, LG; Haban, M; Gazo, J; Schwarzova, M; Chlebo, P; Bronkowska, M;
PUBLISHED: 2019, SOURCE: JOURNAL OF FUNCTIONAL FOODS, VOLUME: 60
AUTHORS: Habanova, M; Saraiva, JA; Holovicova, M; Moreira, SA; Fidalgo, LG; Haban, M; Gazo, J; Schwarzova, M; Chlebo, P; Bronkowska, M;
PUBLISHED: 2019, SOURCE: JOURNAL OF FUNCTIONAL FOODS, VOLUME: 60
188
TITLE: Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice
AUTHORS: Stinco, CM; Szczepanska, J; Marszalek, K; Pinto, CA; Inacio, RS; Mapelli Brahm, P; Barba, FJ; Lorenzo, JM; Saraiva, JA; Melendez Martinez, AJ;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 299
AUTHORS: Stinco, CM; Szczepanska, J; Marszalek, K; Pinto, CA; Inacio, RS; Mapelli Brahm, P; Barba, FJ; Lorenzo, JM; Saraiva, JA; Melendez Martinez, AJ;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 299
189
TITLE: Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage
AUTHORS: Alirezalu, K; Inacio, RS; Hesari, J; Remize, F; Nemati, Z; Saraiva, JA; Barba, FJ; Sant'Ana, AS; Lorenzo, JM;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 114
AUTHORS: Alirezalu, K; Inacio, RS; Hesari, J; Remize, F; Nemati, Z; Saraiva, JA; Barba, FJ; Sant'Ana, AS; Lorenzo, JM;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 114
190
TITLE: Impact of pH on the high-pressure inactivation of microbial transglutaminase Full Text
AUTHORS: Rui P Queirós; Sónia Gouveia ; Jorge A Saraiva; José A Lopes-da-Silva;
PUBLISHED: 2019, SOURCE: Food Research International, VOLUME: 115
AUTHORS: Rui P Queirós; Sónia Gouveia ; Jorge A Saraiva; José A Lopes-da-Silva;
PUBLISHED: 2019, SOURCE: Food Research International, VOLUME: 115
