Ivonne Delgadillo
AuthID: R-000-6GG
21
TITLE: Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions
AUTHORS: Rita P Lopes; Maria J Mota; Carlos A Pinto; Sergio Sousa; Jose A L Lopes da Silva; Ana M Gomes; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 99
AUTHORS: Rita P Lopes; Maria J Mota; Carlos A Pinto; Sergio Sousa; Jose A L Lopes da Silva; Ana M Gomes; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 99
INDEXED IN: 
Scopus 
WOS
Scopus WOS22
TITLE: Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol Full Text
AUTHORS: Ricardo M Ferreira; Maria J Mota; Rita P Lopes; Sergio Sousa; Ana M Gomes; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 115
AUTHORS: Ricardo M Ferreira; Maria J Mota; Rita P Lopes; Sergio Sousa; Ana M Gomes; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 115
INDEXED IN: Scopus WOS
Scopus WOS23
TITLE: Growth inhibition and inactivation of Alicyclobacillus acidoterrestris endospores in apple juice by hyperbaric storage at ambient temperature Full Text
AUTHORS: Carlos A Pinto; Ana P Martins; Mauro D Santos; Liliana G Fidalgo; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 52
AUTHORS: Carlos A Pinto; Ana P Martins; Mauro D Santos; Liliana G Fidalgo; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 52
INDEXED IN: Scopus WOS
Scopus WOS24
TITLE: Effect of High Pressure on Paracoccus denitrificans Growth and Polyhydroxyalkanoates Production from Glycerol Full Text
AUTHORS: Maria J Mota; Rita P Lopes; Mario M Q Simoes; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, VOLUME: 188, ISSUE: 3
AUTHORS: Maria J Mota; Rita P Lopes; Mario M Q Simoes; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, VOLUME: 188, ISSUE: 3
INDEXED IN: Scopus WOS
Scopus WOS25
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 WOS26
TITLE: Innovative non-thermal technologies affecting potato tuber and fried potato quality Full Text
AUTHORS: Catia Dourado; Carlos Pinto; Francisco J Barba; Jose M Lorenzo; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 88
AUTHORS: Catia Dourado; Carlos Pinto; Francisco J Barba; Jose M Lorenzo; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 88
INDEXED IN: Scopus WOS
Scopus WOS27
TITLE: Combined effect of pressure and temperature for yogurt production Full Text
AUTHORS: Rita P Lopes; Maria J Mota; Sergio Sousa; Ana M Gomes; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 122
AUTHORS: Rita P Lopes; Maria J Mota; Sergio Sousa; Ana M Gomes; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 122
INDEXED IN: Scopus WOS
Scopus WOS28
TITLE: A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure
AUTHORS: Patricia Vieira; Carlos A Pinto; Jose A Lopes da Silva; Fabienne Remize; Francisco J Barba; Krystian Marszalek; Ivonne Delgadillo; Jorge A Saraiv;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 110
AUTHORS: Patricia Vieira; Carlos A Pinto; Jose A Lopes da Silva; Fabienne Remize; Francisco J Barba; Krystian Marszalek; Ivonne Delgadillo; Jorge A Saraiv;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 110
INDEXED IN: Scopus WOS
Scopus WOS29
TITLE: Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators Full Text
AUTHORS: Liliana G Fidalgo; Rodolfo Castro; Marcos Trigo; Santiago P Aubourg; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 12, ISSUE: 11
AUTHORS: Liliana G Fidalgo; Rodolfo Castro; Marcos Trigo; Santiago P Aubourg; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2019, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 12, ISSUE: 11
INDEXED IN: Scopus WOS
Scopus WOS30
TITLE: Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar) Full Text
AUTHORS: Liliana G Fidalgo; Alvaro T Lemos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2018, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 45
AUTHORS: Liliana G Fidalgo; Alvaro T Lemos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2018, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 45
INDEXED IN: Scopus WOS
Scopus WOS