Jorge Manuel Tavares Lopes de Andrade Saraiva
AuthID: R-000-7R5
311
TITLE: Enzymatic Activity During Frozen Storage of Atlantic Horse Mackerel (Trachurus trachurus) Pre-treated by High-Pressure Processing Full Text
AUTHORS: Fidalgo, LG; Saraiva, JA; Aubourg, SP; Vazquez, M; Torres, JA;
PUBLISHED: 2015, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 8, ISSUE: 3
AUTHORS: Fidalgo, LG; Saraiva, JA; Aubourg, SP; Vazquez, M; Torres, JA;
PUBLISHED: 2015, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 8, ISSUE: 3
INDEXED IN: 
Scopus 
WOS
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ORCID
ORCID312
TITLE: Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration Full Text
AUTHORS: Santos, MD; Queiros, RP; Fidalgo, LG; Inacio, RS; Lopes, RP; Mota, MJ; Sousa, SG; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2015, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 61, ISSUE: 1
AUTHORS: Santos, MD; Queiros, RP; Fidalgo, LG; Inacio, RS; Lopes, RP; Mota, MJ; Sousa, SG; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2015, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 61, ISSUE: 1
INDEXED IN: Scopus WOS
Scopus WOS IN MY: ORCID
ORCID313
TITLE: Preservation under pressure (hyperbaric storage) at 25 degrees C, 30 degrees C and 37 degrees C of a highly perishable dairy food and comparison with refrigeration Full Text
AUTHORS: Ricardo V Duarte; Silvia A Moreira; Pedro A R Fernandes; Liliana G Fidalgo; Mauro D Santos; Rui P Queiros; Diana I Santos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: CyTA-Journal of Food, VOLUME: 13, ISSUE: 3
AUTHORS: Ricardo V Duarte; Silvia A Moreira; Pedro A R Fernandes; Liliana G Fidalgo; Mauro D Santos; Rui P Queiros; Diana I Santos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: CyTA-Journal of Food, VOLUME: 13, ISSUE: 3
314
TITLE: High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage Full Text
AUTHORS: Mickael C Santos; Claudia Nunes ; Angelica A M Rocha; Ana Rodrigues; Silvia M Rocha; Jorge A Saraiva; Manuel A Coimbra ;
PUBLISHED: 2015, SOURCE: FOOD CHEMISTRY, VOLUME: 188
AUTHORS: Mickael C Santos; Claudia Nunes ; Angelica A M Rocha; Ana Rodrigues; Silvia M Rocha; Jorge A Saraiva; Manuel A Coimbra ;
PUBLISHED: 2015, SOURCE: FOOD CHEMISTRY, VOLUME: 188
315
TITLE: Preservation of sliced cooked ham at 25,30 and 37 degrees C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage Full Text
AUTHORS: Pedro A R Fernandes; Silvia A Moreira; Ricardo Duarte; Diana I Santos; Rui P Queiros; Liliana G Fidalgo; Mauro D Santos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 95
AUTHORS: Pedro A R Fernandes; Silvia A Moreira; Ricardo Duarte; Diana I Santos; Rui P Queiros; Liliana G Fidalgo; Mauro D Santos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 95
316
TITLE: Inactivation of enterotoxic and non-enterotoxic Staphylococcus aureus strains by high pressure treatments and evaluation of its impact on virulence factors
AUTHORS: Baptista, I; Queiros, RP; Cunha, A ; Saraiva, JA; Rocha, SM; Almeida, A ;
PUBLISHED: 2015, SOURCE: FOOD CONTROL, VOLUME: 57
AUTHORS: Baptista, I; Queiros, RP; Cunha, A ; Saraiva, JA; Rocha, SM; Almeida, A ;
PUBLISHED: 2015, SOURCE: FOOD CONTROL, VOLUME: 57
317
TITLE: Catalytic activity of trypsin entrapped in electrospun poly(epsilon-caprolactone) nanofibers Full Text
AUTHORS: Susana C Pinto; Ana R Rodrigues; Jorge A Saraiva; Jose A Lopes da Silva;
PUBLISHED: 2015, SOURCE: ENZYME AND MICROBIAL TECHNOLOGY, VOLUME: 79-80
AUTHORS: Susana C Pinto; Ana R Rodrigues; Jorge A Saraiva; Jose A Lopes da Silva;
PUBLISHED: 2015, SOURCE: ENZYME AND MICROBIAL TECHNOLOGY, VOLUME: 79-80
318
TITLE: Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration Full Text
AUTHORS: Santos, MD; Queiros, RP; Fidalgo, LG; Inacio, RS; Lopes, RP; Mota, MJ; Sousa, SG; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2015, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 62, ISSUE: 1
AUTHORS: Santos, MD; Queiros, RP; Fidalgo, LG; Inacio, RS; Lopes, RP; Mota, MJ; Sousa, SG; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2015, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 62, ISSUE: 1
319
TITLE: Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation Full Text
AUTHORS: Mota, MJ; Lopes, RP; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2015, SOURCE: Process Biochemistry, VOLUME: 50, ISSUE: 6
AUTHORS: Mota, MJ; Lopes, RP; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2015, SOURCE: Process Biochemistry, VOLUME: 50, ISSUE: 6
320
TITLE: Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds Full Text
AUTHORS: Elena Rosello Soto; Mohamed Koubaa; Amine Moubarik; Rita P Lopes; Jorge A Saraiva; Nadia Boussetta; Nabil Grimi; Francisco J Barba;
PUBLISHED: 2015, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 45, ISSUE: 2
AUTHORS: Elena Rosello Soto; Mohamed Koubaa; Amine Moubarik; Rita P Lopes; Jorge A Saraiva; Nadia Boussetta; Nabil Grimi; Francisco J Barba;
PUBLISHED: 2015, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 45, ISSUE: 2
INDEXED IN: Scopus WOS
Scopus WOS IN MY: ORCID
ORCID