Katia R. Duarte
AuthID: R-00F-VYY
1
TITLE: Hyperbaric storage at variable room temperature - a new preservation methodology for minced meat compared to refrigeration Full Text
AUTHORS: Pedro A R Fernandes; Silvia A Moreira; Mauro D Santos; Ricardo V Duarte; Diana I Santos; Rita S Inacio; Susana P Alves; Rui J B Bessa; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 99, ISSUE: 7
AUTHORS: Pedro A R Fernandes; Silvia A Moreira; Mauro D Santos; Ricardo V Duarte; Diana I Santos; Rita S Inacio; Susana P Alves; Rui J B Bessa; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 99, ISSUE: 7
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: Evaluation of the impact of high pressure on the storage of filled traditional chocolates Full Text
AUTHORS: Joao Dias; Patricia Coelho; Nuno B Alvarenga; Ricardo V Duarte; Jorge A Saraiva;
PUBLISHED: 2018, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 45
AUTHORS: Joao Dias; Patricia Coelho; Nuno B Alvarenga; Ricardo V Duarte; Jorge A Saraiva;
PUBLISHED: 2018, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 45
INDEXED IN: Scopus WOS
Scopus WOS3
TITLE: Bias polarization study of steam electrolysis by composite oxygen electrode Ba0.5Sr0.5Co0.8Fe0.2O3-delta/BaCe0.4Zr0.4Y0.2O3-delta Full Text
AUTHORS: Tao Yang; Aliaksandr Shaula; Pukazhselvan, D; Devaraj Ramasamy; Jiguang G Deng; da Silva, EL; Ricardo Duarte; Jorge A Saraiva;
PUBLISHED: 2017, SOURCE: APPLIED SURFACE SCIENCE, VOLUME: 424
AUTHORS: Tao Yang; Aliaksandr Shaula; Pukazhselvan, D; Devaraj Ramasamy; Jiguang G Deng; da Silva, EL; Ricardo Duarte; Jorge A Saraiva;
PUBLISHED: 2017, SOURCE: APPLIED SURFACE SCIENCE, VOLUME: 424
4
TITLE: Whey cheese longer shelf-life achievement at variable uncontrolled room temperature and comparison to refrigeration Full Text
AUTHORS: Ricardo V Duarte; Silva A Moreira; Pedro A R Fernandes; Diana I Santos; Rita S Inacio; Susana P Alves; Rui J B Bessa; Jorge A Saraiva;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 6
AUTHORS: Ricardo V Duarte; Silva A Moreira; Pedro A R Fernandes; Diana I Santos; Rita S Inacio; Susana P Alves; Rui J B Bessa; Jorge A Saraiva;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 6
INDEXED IN: WOS
WOS5
TITLE: Contaminants in aquaculture: Overview of analytical techniques for their determination Full Text
AUTHORS: Celine I L Justino; Katia R Duarte; Ana C Freitas; Teresa S L Panteleitchouk; Armando C Duarte; Teresa A P Rocha Santos;
PUBLISHED: 2016, SOURCE: TRAC-TRENDS IN ANALYTICAL CHEMISTRY, VOLUME: 80
AUTHORS: Celine I L Justino; Katia R Duarte; Ana C Freitas; Teresa S L Panteleitchouk; Armando C Duarte; Teresa A P Rocha Santos;
PUBLISHED: 2016, SOURCE: TRAC-TRENDS IN ANALYTICAL CHEMISTRY, VOLUME: 80
6
TITLE: Disposable sensors for environmental monitoring of lead, cadmium and mercury Full Text
AUTHORS: Katia Duarte; Celine I L Justino; Ana C Freitas; Ana M P Gomes; Armando C Duarte; Teresa A P Rocha Santos;
PUBLISHED: 2015, SOURCE: TRAC-TRENDS IN ANALYTICAL CHEMISTRY, VOLUME: 64
AUTHORS: Katia Duarte; Celine I L Justino; Ana C Freitas; Ana M P Gomes; Armando C Duarte; Teresa A P Rocha Santos;
PUBLISHED: 2015, SOURCE: TRAC-TRENDS IN ANALYTICAL CHEMISTRY, VOLUME: 64
7
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
8
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
9
TITLE: A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25 degrees C and 30 degrees C with refrigeration
AUTHORS: Silvia A Moreira; Pedro A R Fernandes; Ricardo Duarte; Diana I Santos; Liliana G Fidalgo; Mauro D Santos; Rui P Queiros; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: FOOD SCIENCE & NUTRITION, VOLUME: 3, ISSUE: 6
AUTHORS: Silvia A Moreira; Pedro A R Fernandes; Ricardo Duarte; Diana I Santos; Liliana G Fidalgo; Mauro D Santos; Rui P Queiros; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: FOOD SCIENCE & NUTRITION, VOLUME: 3, ISSUE: 6
10
TITLE: Hyperbaric storage preservation at room temperature using an industrial-scale equipment: Case of two commercial ready-to-eat pre-cooked foods Full Text
AUTHORS: Silvia A Moreira; Ricardo V Duarte; Pedro A R Fernandes; Susana P Alves; Rui J Bessa; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 32
AUTHORS: Silvia A Moreira; Ricardo V Duarte; Pedro A R Fernandes; Susana P Alves; Rui J Bessa; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 32
