???global.info.a_carregar???
Identificação

Identificação pessoal

Nome completo
Jorge Manuel Alexandre Saraiva

Nomes de citação

  • SARAIVA, JORGE

Identificadores de autor

Ciência ID
EC16-41A3-01BD
ORCID iD
0000-0002-5536-6056
Formação
Grau Classificação
1994
Concluído
 Ciência e Engenharia Alimentar (Doutoramento)
Especialização em Outra:Ciência e Engenharia Alimentar
Universidade Católica Portuguesa, Portugal
"Effect of Environmental Aspects on Enzyme Heat Stability and Its Application in the Development of Time Temperature Integrators" (TESE/DISSERTAÇÃO)
Percurso profissional

Ciência

Categoria Profissional
Instituição de acolhimento 		Empregador
1998/04 - 2020/04/30 Investigador Auxiliar (carreira) (Investigação) Universidade de Aveiro Departamento de Química, Portugal

Docência no Ensino Superior

Categoria Profissional
Instituição de acolhimento 		Empregador
2020/05/01 - Atual Professor Associado (Docente Universitário) Universidade de Aveiro Departamento de Química, Portugal
2019/05/01 - 2037/12/31 Professor Associado (Docente Universitário) Universidade de Aveiro, Portugal
2016 - 2019 Professor Associado (Docente Universitário) Universidade de Aveiro, Portugal
2013 - 2016 Professor Associado (Docente Universitário) Universidade de Aveiro, Portugal

Outras Carreiras

Categoria Profissional
Instituição de acolhimento 		Empregador
1998/06/19 - 2019/04/30 Carreiras / Categorias Subsistentes Universidade de Aveiro, Portugal

Cargos e Funções

Categoria Profissional
Instituição de acolhimento 		Empregador
2016 - 2019 Coordenação ou direção de centro de investigação, departamento ou equivalente Universidade de Aveiro, Portugal
Projetos

Bolsa

Designação Financiadores
2010/06 - 2013/11 WineSulfree - Establishment of the scientific basis for the development of new technologies to substitute sulphur dioxide in wine
grant.Provided by PTCRIS: 101251
 Fundação para a Ciência e a Tecnologia

Projeto

Designação Financiadores
2023/04/01 - 2025/12/31 Project VIIAFood – “Platform for the valorization, industrialization and innovation in the agrifood sector”
C644929456-00000040
Investigador responsável
Universidade de Aveiro, Portugal
2021/01/01 - 2025/12/31 Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos
LA/P/0008/2020
10.54499/LA/P/0008/2020
Universidade de Lisboa Instituto Dom Luiz, Portugal

Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal

Universidade NOVA de Lisboa, Portugal

Unidade de Investigação Vidro e Cerâmica para as Artes, Portugal

Universidade de Aveiro, Portugal

Universidade de Évora, Portugal

Associação para a Inovação e Desenvolvimento da FCT, Portugal
Fundação para a Ciência e a Tecnologia
Em curso
2018/08/01 - 2022/07/31 Membranas inovadoras multifuncionais e nanofibrosas para remoção de micotoxinas em produtos alimentares líquidos
PTDC/CTM-CTM/31924/2017
Universidade de Aveiro, Portugal

Universidade do Minho, Portugal

Associação para a Inovação e Desenvolvimento da FCT, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2018/06/01 - 2022/05/31 Estratégias de avaliação do risco de alergenicidade de alimentos: alterações estruturais e imunogénicas induzidas por novas tecnologias de processamento e fontes de proteínas alternativas
PTDC/BAA-AGR/31720/2017
Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal

Universidade de Aveiro, Portugal

Universidade do Minho, Portugal

Universidade do Porto, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2019/05 - 2022/05 EXTRATOTECA - "Extratos de microalgas com elevado valor acrescentado”
POCI-01-0247-FEDER-033784
 Federación Española de Enfermedades Raras
2018/02 - 2022/01 Project InPaCtus - Innovative Products and Technologies from Eucalyptus
POCI-01-0247-FEDER-021874
 Programa Operacional Regional do Centro (Centro2020)
2018/08/01 - 2021/12/31 Membranas inovadoras multifuncionais e nanofibrosas para remoção de micotoxinas em produtos alimentares líquidos
PTDC/CTM-CTM/31924/2017
Universidade de Aveiro, Portugal

Universidade do Minho, Portugal

Associação para a Inovação e Desenvolvimento da FCT, Portugal
Fundação para a Ciência e a Tecnologia
Em curso
2018/06/01 - 2021/05/31 Estratégias de avaliação do risco de alergenicidade de alimentos: alterações estruturais e imunogénicas induzidas por novas tecnologias de processamento e fontes de proteínas alternativas
PTDC/BAA-AGR/31720/2017
Universidade de Aveiro, Portugal

Universidade do Minho, Portugal

Universidade do Porto, Portugal
Fundação para a Ciência e a Tecnologia
Em curso
2018 - 2021 AlgaValor – “Microalgae integrated production and valorization of its various applications”
POCI-01-0247-FEDER-035234
 Federación Española de Enfermedades Raras
2017/01 - 2020/12 “GENetic diversity exploitation for Innovative Macro-ALGal biorefinery.”
727892
 European Commission
2017/11 - 2020/10 Projecto Mobilizador VALORMAR ¿ VALORIZAÇÃO INTEGRAL DOS RECURSOS MARINHOS: POTENCIAL, INOVAÇÃO TECNOLÓGICA E NOVAS APLICAÇÕES
POCI-01-0247-FEDER-024517
 Agência Nacional de Inovação SA
2017/04 - 2020/03 Projeto AgroForWealth: “Biorefining of agricultural and forest products, by-products and wastes: integrated strategic valorisation of resources towards society wealth and sustainability”
CENTRO-01-0145-FEDER-000001
 Programa Operacional Regional do Centro (Centro2020)
2019/01/01 - 2019/12/31 Química Orgânica, Produtos Naturais e Agroalimentares
UID/QUI/00062/2019
Universidade de Aveiro, Portugal

Universidade de Aveiro Unidade de Investigação de Química Orgânica Produtos Naturais e Agroalimentares, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2016/11 - 2019/10 Project ALGAVALUE - "Valorização dos subprodutos do processo biotecnológico de produção de esqualeno e DHA pela microalga Aurantiochytrium sp"
POCI-01-0247-FEDER-017680
 Agência Nacional de Inovação SA
2017/10 - 2019/09 Project INTEGRA@TEC - Transferência de competências integradas e geradoras de inovação empresarial na Região Centro
CENTRO-01-0246-FEDER-000012
 Programa Operacional Regional do Centro (Centro2020)
2016/01 - 2018/12 Project SHARP - " Seaweed for Healthier Traditional Food Products"
POCI-01-0247-FEDER-003419
 Autoridade de Gestão do Programa Operacional Competitividade e Internacionalização
2014/01 - 2015/07 Modernización e Innovación tecnológica con base TIC en sectores estratégicos y tradicionales, MITTIC
Concluído
2014/01 - 2015/06 FRESHMEAT_AP - "Carne fresca com prazo de validade alargado e maior segurança microbiológica recorrendo à tecnologia de Altas Pressões (AP)"
QREN nº 38808
 QREN, FEDER, COMPETE
2013/04 - 2015/03 Desenvolvimento de papéis tissue de nova geração (PAPTIS)
QREN n.º 30203
 QREN
2013 - 2015 Development of new cellulosic materials (NMC)
QREN n.º 34169
 QREN, ADI
2012/01 - 2014/12 Plataforma Tecnológica Multidisciplinar de Alta Pressão
CENTRO-07-0962-FEDER-002005
 Federación Española de Enfermedades Raras
2011/03/01 - 2014/08/31 NanoBioCats - Novos materiais poliméricos nanofibrosos para biocatálise e separação em simultâneo
PTDC/CTM-POL/112289/2009
Universidade de Aveiro, Portugal

Universidade de Aveiro Unidade de Investigação de Química Orgânica Produtos Naturais e Agroalimentares, Portugal

Universidade do Porto Instituto de Ciências Tecnologias e Agroambiente, Portugal

Instituto de Biotecnologia e Bioengenharia, Portugal

Universidade do Minho, Portugal

Universidade de Coimbra, Portugal

Universidade de Coimbra Faculdade de Ciencias e Tecnologia, Portugal

Universidade de Coimbra Centro de Investigação em Engenharia dos Processos Químicos e dos Produtos da Floresta, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2012/06 - 2014/06 PRIMOR_AP - "Desenvolvimento de produtos de charcutaria inovadores com prazo de validade alargado e mais saudáveis recorrendo à tecnologia de Altas Pressões (AP)"
QREN/POFC Nº 23130
 QREN/POFC
2011/03 - 2013/12 NanoBioCats - Novel nanofibrous polymeric materials for biocatalysis and simultaneous separation
PTDC/CTM-POL/112289/2009
 Universidade do Algarve Faculdade de Ciências e Tecnologia
2010/06/01 - 2013/11/30 WineSulfree - Estabelecimento das bases científicas para o desenvolvimento de novas tecnologias de substituição do dióxido de enxofre em vinhos
PTDC/AGR-ALI/101251/2008
Universidade de Aveiro, Portugal

Universidade de Aveiro Unidade de Investigação de Química Orgânica Produtos Naturais e Agroalimentares, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2010/06/01 - 2013/11/30 WineSulfree - Estabelecimento das bases científicas para o desenvolvimento de novas tecnologias de substituição do dióxido de enxofre em vinhos
PTDC/AGR-ALI/101251/2008
Universidade de Aveiro, Portugal

Universidade de Aveiro Unidade de Investigação de Química Orgânica Produtos Naturais e Agroalimentares, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2011/01 - 2013/06 NOVELTEC – Desenvolvimento de Novas Tecnologias de Suporte à Criação de Produtos Inovadores
FCOMP-01-0202-FEDER-013846
 QREN
2010 - 2013 Aplicación de la tecnologia de altas pressiones hidrostáticas para la mejora de la calidad de especies pelágicas grasas: evaluación bioquímica
10TAL402001PR
 Secretaría Xeral de I+D, Xunta de Galicia and FEDER
2011/01/01 - 2012/12/31 Projecto Estratégico - UI 62 - 2011-2012
PEst-C/QUI/UI0062/2011
Universidade de Aveiro, Portugal

Universidade de Aveiro Unidade de Investigação de Química Orgânica Produtos Naturais e Agroalimentares, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2012 - 2012 Cork as an added value and sustainable to develop multifunctionals coatings
PTDC/CTM-MAT/2502/2012
2010 - 2011 Collaborative research on High Pressure Processing Applied to Foods
Acção Integrada Luso-Espanholas
Concluído
2009 - 2011 Nova tecnoloxía para un leite de alto valor nutritivo e sensorial co fin de reverter o descenso da sua inxesta na poboacion de 0 a 18 anos
University of Vigo
Concluído
2009/04 - 2010/12 Valorization of brewery spent grains
QREN Nº 5406
 QREN
2008 - 2010 Sulphur reduction in wines
Promoted by iCentro (Portugal)
2001 - 2004 Técnicas importantes para a qualidade e evolução pós-colheita da «Ameixa d'Elvas (DOP)
Concluído
2000 - 2003 The Development of Time-Temperature Integrators (Product History Indicators) for the Quantification of Thermal Processes in Terms of Food Safety and Quality
AIR1-CT92-0746
Concluído
2000 - 2002 Improving Methods and Protocols for the Preparation and Storage of Dried Lactic Acid and other Probiotic Starter Cultures
Concluído
1998/01 - 2000/12 How do Organic Solvents Can Affect Cardosin A and B Activity and Structure (The Use of Cardosins in New Strategies and New Tactics for Routine Peptide)
Praxis/P/Qui/10131/98
 Universidade do Algarve Faculdade de Ciências e Tecnologia
1997 - 2000 OLITEXT: Improvement of texture characteristics of some European olive fruit varieties suitable for table-olive purposes
Concluído
Produções

Publicações

Artigo em conferência
  1. Sardão, Rita; Alexandre, Elisabete M. C.; Amaral, Renata; Saraiva, Jorge A.; Pintado, Manuela. "Effect of high pressure processing on a functional acorn beverage". 2019.
  2. Pino Hernández, Enrique; Fasolin, Luiz Henrique; Saraiva, Jorge Alexandre; Abrunhosa, Luís; Teixeira, J. A.; Pereira, Ricardo Nuno Correia; Ballesteros, Lina F.. "Effects of hydrothermal and high-pressure processing on structural and physicochemical properties of starches from chestnuts". 2019.
  3. Pinela, José; Prieto, M.A.; Barros, Lillian; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Saraiva, Jorge A.; Ferreira, Isabel C.F.R.. "Ultra-high pressure-assisted extraction of phenolic compounds from watercress: characterization and process optimization". 2018.
  4. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Ramalhosa, Elsa; Saraiva, Jorge A.. "Efeito do processamento por desidratação osmótica, altas pressões hidrostáticas e sua combinação na aparência de amores perfeitos (Viola x wittrockiana)". 2017.
  5. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Pereira, Ermelinda; Ramalhosa, Elsa; Saraiva, Jorge A.. "Effect of high hydrostatic pressure (HHP) on the quality of four edible flowers: Viola x wittrockiana, Centaurea cyanus, Borago officinalis and Camellia japonica". 2017.
    10.1111/ijfs.13530
  6. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Baptista, Paula; Saraiva, Jorge A.; Ramalhosa, Elsa. "Efeito da desidratação osmótica nas características físico-químicas de amores-perfeitos e alface". 2017.
  7. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Ramalhosa, Elsa; Saraiva, Jorge A.. "Efeito de altas pressões hidrostáticas (HHP) em flores comestíveis". 2017.
  8. Maciel, Cláudia; Komora, Norton; Ferreira, Vânia; Saraiva, Jorge; Castro, Sónia Marília; Teixeira, Paula. "High hydrostatic pressure and pediocin PA-1 as a synergistic system to listeria monocytogenes inactivation in fermented meat sausage". 2017.
  9. Pinela, José; Prieto, M.A.; Barros, Lillian; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Saraiva, Jorge A.; Ferreira, Isabel C.F.R.. "Caracterização do perfil fenólico de agrião por HPLCDAD-ESI/MS e otimização da extração por alta pressão hidrostática utilizando a metodologia de superfície de resposta". 2017.
  10. Cunha, A.; Couceiro, J.; Bonifácio, D.; Martins, C.; Almeida, A.; S Neves, M.G.P.M.; Faustino, M.A.F.; Saraiva, J.A.. "Inactivation of pathogenic bacteria in food matrices: High pressure processing, photodynamic inactivation and pressure-assisted photodynamic inactivation". 2017.
    10.1088/1755-1315/85/1/012016
  11. Scepankova, Hana; Saraiva, Jorge; Estevinho, Leticia M.. "Effect of high pressure and temperature on the physicochemical properties of heather honey". 2016.
  12. Fernandes, Luana; Pereira, J.A.; Casal, Susana; Ramalhosa, Elsa; Saraiva, Jorge A.. "Evaluation of the effect of high pressure in quality of edible flowers: Viola × wittrockiana". 2016.
  13. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge; Ramalhosa, Elsa. "Caracterização físico-química da flor de Borago officinalis em dois estados de floração". 2016.
  14. Scepankova, Hana; Paula, Vanessa B.; Estevinho, Leticia M.; Dias, L.G.; Saraiva, Jorge. "Study of high pressure and temperature effects on heather honey during storage: Electronic tongue and physicochemical properties". 2016.
  15. Fernandes, Luana; Ramalhosa, Elsa; Pereira, J.A.; Casal, Susana; Saraiva, Jorge A.. "Influence of solvent and high pressure treatment in the extraction of bioactive compounds in Gomphrena globosa L.". 2015.
  16. Santos, M.D.; Saraiva, J.A.; Gomes, M.T.S.R.. "Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor". 2014.
    10.1016/j.proeng.2014.11.625
  17. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge A.; Ramalhosa, Elsa. "Influência do solvente de extração no conteúdo em compostos bioativos e atividade antioxidante de perpétuas roxas (Gomphrena globosa L.)". 2014.
  18. Saraiva, J.; Lourenço, L. G.; Jorge, N.. "Efeito de cálcio e tratamentos de pressão na hidrólise de amido pela enzima a-amilase". 2003.
Artigo em jornal
  1. De Cordt, S.; Saraiva, J.; Hendrickx, M.; Maesmans, G.; Tobback, P.. "Changing the thermostability of bacillus licheniformis a-amylase", 1993, http://www.scopus.com/inward/record.url?eid=2-s2.0-84990483304&partnerID=MN8TOARS.
    10.1016/B978-0-444-89372-7.50034-8
  2. Saraiva, J.; De Cordt, S.; Hendrickx, M.; Oliveira, J.; Tobback, P.. "Inactivation of a-amylase from Bacillus amyloliquefaciens at low moisture contents", 1993, http://www.scopus.com/inward/record.url?eid=2-s2.0-84990455060&partnerID=MN8TOARS.
    10.1016/B978-0-444-89372-7.50060-9
Artigo em revista
  1. Alireza Mousakhani Ganjeh; Jorge A. Saraiva; Carlos A. Pinto; Susana Casal; Idalina Gonçalves. "Recent advances in nano-reinforced food packaging based on biodegradable polymers using layer-by-layer assembly: A review". Carbohydrate Polymer Technologies and Applications (2024): https://doi.org/10.1016/j.carpta.2023.100395.
    10.1016/j.carpta.2023.100395
  2. Alireza Mousakhani Ganjeh; Carlos A. Pinto; Susana Casal; Jorge A. Saraiva. "The effects of pressure-based processing technologies on protein oxidation". Food Bioscience (2024): https://doi.org/10.1016/j.fbio.2024.103963.
    10.1016/j.fbio.2024.103963
  3. Rui P. Queirós; Nicole Moreira; Carlos A. Pinto; Liliana G. Fidalgo; Jorge A. Saraiva; José A. Lopes-da-Silva. "Influence of High-Pressure Processing and Microbial Transglutaminase on the Properties of Pea Protein Isolates". Macromol (2024): https://doi.org/10.3390/macromol4020011.
    10.3390/macromol4020011
  4. Enrique Pino-Hernández; Marco Alves; Nicole Moreira; Vasco Lima; Carlos A. Pinto; Jorge A. Saraiva. "Effects of Equivalent Processing Conditions for Microbial Inactivation by Innovative Nonthermal Technologies on the Safety, Quality, and Shelf-Life of Reineta Parda Apple Puree". Applied Sciences (2024): https://doi.org/10.3390/app14073088.
    10.3390/app14073088
  5. Zuzana Knazicka; Maros Bihari; Ivona Janco; Lubos Harangozo; Julius Arvay; Anton Kovacik; Peter Massanyi; et al. "Blood Concentration of Macro- and Microelements in Women Who Are Overweight/Obesity and Their Associations with Serum Biochemistry". Life (2024): https://doi.org/10.3390/life14040465.
    10.3390/life14040465
  6. Hana Scepankova; Juraj Majtan; Leticia M. Estevinho; Jorge A. Saraiva. "The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage". Foods (2024): https://doi.org/10.3390/foods13070989.
    10.3390/foods13070989
  7. Ana Isabel Carrapiso; María Jesús Martín-Mateos; Matilde D’Arrigo; Jonathan Delgado-Adámez; Jorge Alexandre Saraiva; María Rosario Ramírez-Bernabé. "High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”)". Foods (2024): https://doi.org/10.3390/foods13050687.
    10.3390/foods13050687
  8. Mafalda S. Gonçalves; Liliana G. Fidalgo; Silvia G. Sousa; Rui P. Queirós; Sónia M. Castro; Carlos A. Pinto; Jorge A. Saraiva. "Comparison of Thermal and High-Pressure Pasteurization on Immunoglobulins, Lysozyme and Microbial Quality of Donkey Colostrum". Applied Sciences (2024): https://doi.org/10.3390/app14041592.
    10.3390/app14041592
  9. Luís M.G. Castro; Ana I.G.B. Caço; Carla F. Pereira; Sérgio C. Sousa; Elisabete M.C. Alexandre; Jorge A. Saraiva; Manuela Pintado. "Structure and properties of Quercus robur acorn starch extracted by pulsed electric field technology". International Journal of Biological Macromolecules (2024): https://doi.org/10.1016/j.ijbiomac.2024.129328.
    10.1016/j.ijbiomac.2024.129328
  10. Maryam Ghasemzadeh-Hasankolaei; Carlos A. Pinto; Diana Jesus; Jorge A. Saraiva; João F. Mano. "Effect of high cyclic hydrostatic pressure on osteogenesis of mesenchymal stem cells cultured in liquefied micro-compartments". Materials Today Bio (2023): https://doi.org/10.1016/j.mtbio.2023.100861.
    10.1016/j.mtbio.2023.100861
  11. Alireza Mousakhani Ganjeh; Jorge A. Saraiva; Carlos A. Pinto; Susana Casal; Artur M.S. Silva. "Emergent technologies to improve protein extraction from fish and seafood by-products: An overview". Applied Food Research (2023): https://doi.org/10.1016/j.afres.2023.100339.
    10.1016/j.afres.2023.100339
  12. Ricardo M. Ferreira; Dulcineia F. Wessel; Artur M. S. Silva; Jorge A. Saraiva; Susana M. Cardoso. "Infusion from Opuntia ficus-indica Peels: The Effects of Drying and Steeping Conditions". Beverages (2023): https://doi.org/10.3390/beverages9040097.
    10.3390/beverages9040097
  13. Patrícia Vieira; Carlos A. Pinto; Brian James Goodfellow; Ana M. Gomes; Sérgio Sousa; Manuela Machado; Ivonne Delgadillo; Jorge A. Saraiva. "A chemical study of yoghurt produced under isostatic pressure during storage". Food Chemistry (2023): https://doi.org/10.1016/j.foodchem.2023.136434.
    10.1016/j.foodchem.2023.136434
  14. Min Wang; Jianjun Zhou; Jéssica Tavares; Carlos A. Pinto; Jorge A. Saraiva; Miguel A. Prieto; Hui Cao; et al. "Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality". Critical Reviews in Food Science and Nutrition (2023): https://doi.org/10.1080/10408398.2022.2054939.
    10.1080/10408398.2022.2054939
  15. Fernanda Machado; Ricardo V. Duarte; Carlos A. Pinto; Susana Casal; José A. Lopes-da-Silva; Jorge A. Saraiva. "High Pressure and Pasteurization Effects on Dairy Cream". Foods (2023): https://doi.org/10.3390/foods12193640.
    10.3390/foods12193640
  16. Álvaro T. Lemos; José A. Lopes-da-Silva; Ivonne Delgadillo; Jorge A. Saraiva. "Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration – Effect on natural microbiota and physicochemical properties". Food Chemistry Advances (2023): https://doi.org/10.1016/j.focha.2023.100241.
    10.1016/j.focha.2023.100241
  17. Ana C. Ribeiro; Susana Casal; José. A. Lopes da Silva; Jorge A. Saraiva. "Improved egg yolk pasteurization using sublethal moderate pressure pre-treatments". Food Chemistry Advances (2023): https://doi.org/10.1016/j.focha.2022.100166.
    10.1016/j.focha.2022.100166
  18. Ricardo V. Duarte; Susana Casal; Ana M. Gomes; Ivonne Delgadillo; Jorge A. Saraiva. "Nutritional and quality evaluation of hyperbaric stored fresh cheeses". Food Chemistry Advances (2023): https://doi.org/10.1016/j.focha.2023.100212.
    10.1016/j.focha.2023.100212
  19. Ana C. Ribeiro; Francisco J. Barba; Xavier Barber; J.A. Lopes da Silva; Jorge A. Saraiva. "Influence of pressure pre-treatments on liquid whole egg thermal pasteurization – microbiological, physicochemical and functional properties". Food Chemistry Advances (2023): https://doi.org/10.1016/j.focha.2023.100293.
    10.1016/j.focha.2023.100293
  20. Luís M. G. Castro; Ana I. Caço; Carla F. Pereira; Sérgio C. Sousa; María E. Brassesco; Manuela Machado; Óscar L. Ramos; et al. "Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure". Gels (2023): https://doi.org/10.3390/gels9090757.
    10.3390/gels9090757
  21. Norton Komora; Cláudia Maciel; Joana Isidro; Carlos A. Pinto; Gianuario Fortunato; Jorge M. A. Saraiva; Paula Teixeira. "The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities’ Dynamics and Quality Parameters of a Fermented Meat Sausage Model". Biology (2023): https://doi.org/10.3390/biology12091212.
    10.3390/biology12091212
  22. Sérgio Sousa; Ana P. Carvalho; Carlos A. Pinto; Renata A. Amaral; Jorge A. Saraiva; Ricardo N. Pereira; António A. Vicente; Ana C. Freitas; Ana M. Gomes. "Combining high pressure and electric fields towards Nannochloropsis oculata eicosapentaenoic acid-rich extracts". Applied Microbiology and Biotechnology (2023): https://doi.org/10.1007/s00253-023-12626-w.
    10.1007/s00253-023-12626-w
  23. Ana C. Ribeiro; Susana Casal; José A. Lopes da Silva; Jorge A. Saraiva. "Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg". Foods (2023): https://doi.org/10.3390/foods12132459.
    10.3390/foods12132459
  24. Álvaro T. Lemos; Ana P. Martins; Ivonne Delgadillo; Jorge A. Saraiva. "A quasi-energetically costless novel food preservation methodology: Moderate pressure pasteurisation followed by hyperbaric storage, both at room temperature". Applied Food Research (2023): https://doi.org/10.1016/j.afres.2022.100251.
    10.1016/j.afres.2022.100251
  25. Hana Scepankova; Diogo Galante; Edelman Espinoza-Suaréz; Carlos A. Pinto; Letícia M. Estevinho; Jorge Saraiva. "High Hydrostatic Pressure in the Modulation of Enzymatic and Organocatalysis and Life under Pressure: A Review". Molecules (2023): https://doi.org/10.3390/molecules28104172.
    10.3390/molecules28104172
  26. Rita S. Inácio; Luís M. Rodríguez-Alcalá; Lígia L. Pimentel; Jorge A. Saraiva; Ana M. P. Gomes. "Evolution of Qualitative and Quantitative Lipid Profiles of High-Pressure-Processed Serra da Estrela Cheese throughout Storage". Applied Sciences (2023): https://doi.org/10.3390/app13105927.
    10.3390/app13105927
  27. Rita S. Inácio; Maria J. P. Monteiro; José A. Lopes-da-Silva; Ana M. P. Gomes; Jorge A. Saraiva. "Comparing Different Packaging Conditions on Quality Stability of High-Pressure Treated Serra da Estrela Cheeses during Cold Storage". Foods (2023): https://doi.org/10.3390/foods12101935.
    10.3390/foods12101935
  28. Ricardo M. Ferreira; Adriana M. Costa; Carlos Pinto; Artur M. S. Silva; Saraiva, Jorge Alexandre; Susana M Cardoso. "Impact of Fermentation and Pasteurization on the Physico-Chemical and Phytochemical Composition of Opuntia ficus-indica Juices". Foods (2023): https://www.mdpi.com/2304-8158/12/11/2096.
    10.3390/foods12112096
  29. Carlos A. Pinto; Diogo Galante; Edelman Espinoza-Suarez; Vítor M. Gaspar; João F. Mano; Francisco J. Barba; Jorge A. Saraiva. "Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature". Foods (2023): https://doi.org/10.3390/foods12050978.
    10.3390/foods12050978
  30. Rui Queirós; Rita Ferreira; Jorge A. Saraiva; José A. Lopes-da-Silva. "High-Pressure Effects on Selected Properties of Pea and Soy Protein Isolates". Applied Sciences (2023): https://doi.org/10.3390/app13042359.
    10.3390/app13042359
  31. Enrique Pino-Hernández; Luiz Henrique Fasolin; Lina F. Ballesteros; Carlos A. Pinto; Jorge A. Saraiva; Luís Abrunhosa; José António Teixeira. "Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence". Molecules (2023): https://doi.org/10.3390/molecules28020700.
    10.3390/molecules28020700
  32. Ricardo V. Duarte; José A. Lopes-da-Silva; Ana M. Gomes; Ivonne Delgadillo; Francisco J. Barba; Jorge A. Saraiva. "Improving fresh cheese shelf-life through hyperbaric storage at variable room temperature". Journal of Food Science (2023): https://doi.org/10.1111/1750-3841.16393.
    10.1111/1750-3841.16393
  33. Rui Pedro Neto Queirós; Carlos Alberto Cruz Pinto; José António Lopes-da-Silva; Jorge Manuel Alexandre Saraiva. "Effects of high-pressure and transglutaminase, individually and simultaneously applied, on pea and soy protein isolates". Sustainable Food Technology (2023): https://doi.org/10.1039/D3FB00039G.
    10.1039/D3FB00039G
  34. Ricardo M. Ferreira; Renata A. Amaral; Artur M. S. Silva; Susana M. Cardoso; Jorge A. Saraiva. "Effect of High-Pressure and Thermal Pasteurization on Microbial and Physico-Chemical Properties of Opuntia ficus-indica Juices". Beverages (2022): https://doi.org/10.3390/beverages8040084.
    10.3390/beverages8040084
  35. Ricardo V. Duarte; Ana M. Gomes; Ivonne Delgadillo; Jorge A. Saraiva. "Hyperbaric storage at room temperature with several short intermittent interruption periods at atmospheric pressure results in similar microbial growth inhibition and inactivation as without interruption". Applied Food Research (2022): https://doi.org/10.1016/j.afres.2022.100177.
    10.1016/j.afres.2022.100177
  36. Ana C. Ribeiro; Susana Casal; Francisco J. Barba; José A. Lopes-da-Silva; Jorge A. Saraiva. "Sublethal moderated pressure pre-treatments for subsequent shorter and improved egg white thermal pasteurization". Applied Food Research (2022): https://doi.org/10.1016/j.afres.2022.100200.
    10.1016/j.afres.2022.100200
  37. Marta Habanova; Maria Holovicova; Hana Scepankova; Marta Lorkova; Jan Gazo; Martina Gazarova; Carlos A. Pinto; Jorge A. Saraiva; Leticia M. Estevinho. "Modulation of Lipid Profile and Lipoprotein Subfractions in Overweight/Obese Women at Risk of Cardiovascular Diseases through the Consumption of Apple/Berry Juice". Antioxidants (2022): https://doi.org/10.3390/antiox11112239.
    10.3390/antiox11112239
  38. Hana Scepankova; Carlos A. Pinto; Letícia M. Estevinho; Jorge A. Saraiva. "High-Pressure-Based Strategies for the Inactivation of Bacillus subtilis Endospores in Honey". Molecules (2022): https://doi.org/10.3390/molecules27185918.
    10.3390/molecules27185918
  39. Carlos A. Pinto; Maria Holovicova; Marta Habanova; Vasco Lima; Ricardo V. Duarte; Francisco J. Barba; Jorge A. Saraiva. "Effects of High Hydrostatic Pressure on Fungal Spores and Plant Bioactive Compounds". Encyclopedia (2022): https://doi.org/10.3390/encyclopedia2030098.
    10.3390/encyclopedia2030098
  40. Jianjun Zhou; Min Wang; Jorge A. Saraiva; Ana P. Martins; Carlos A. Pinto; Miguel A. Prieto; Jesus Simal-Gandara; et al. "Extraction of lipids from microalgae using classical and innovative approaches". Food Chemistry 384 (2022): 132236-132236. https://doi.org/10.1016/j.foodchem.2022.132236.
    10.1016/j.foodchem.2022.132236
  41. Álvaro T. Lemos; Brian J. Goodfellow; Ivonne Delgadillo; Jorge A. Saraiva. "NMR metabolic composition profiling of high pressure pasteurized milk preserved by hyperbaric storage at room temperature". Food Control 134 (2022): 108660-108660. https://doi.org/10.1016/j.foodcont.2021.108660.
    10.1016/j.foodcont.2021.108660
  42. António Panda; Patrícia Coelho; Nuno B. Alvarenga; João Lita da Silva; Célia Lampreia; Maria Teresa Santos; Carlos A. Pinto; et al. "Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage". Foods 11 7 (2022): 970-970. https://doi.org/10.3390/foods11070970.
    10.3390/foods11070970
  43. Enrique Pino-Hernández; Carlos A. Pinto; Luís Abrunhosa; José António Teixeira; Jorge A. Saraiva. "Hydrothermal and high-pressure processing of chestnuts - Dependence on the storage conditions". Postharvest Biology and Technology 185 (2022): 111773-111773. https://doi.org/10.1016/j.postharvbio.2021.111773.
    10.1016/j.postharvbio.2021.111773
  44. L.M.G. Castro; T.B. Ribeiro; M. Machado; E.M.C. Alexandre; J.A. Saraiva; M. Pintado. "Unraveling the Effect of Dehulling Methods on the Nutritional Composition of Acorn Quercus spp.". Journal of Food Composition and Analysis 106 (2022): 104354-104354. https://doi.org/10.1016/j.jfca.2021.104354.
    10.1016/j.jfca.2021.104354
  45. Luísa C. Carvalho; Erika S. Santos; Jorge A. Saraiva; M. Clara F. Magalhães; Felipe Macías; Maria Manuela Abreu. "The Potential of Cistus salviifolius L. to Phytostabilize Gossan Mine Wastes Amended with Ash and Organic Residues". Plants 11 5 (2022): 588-588. https://doi.org/10.3390/plants11050588.
    10.3390/plants11050588
  46. Carla Pereira; João F. Marques; Sílvia Reis; Pedro Costa; Ana P. Martins; Carlos A. Pinto; Jorge A. Saraiva; Adelaide Almeida. "Combined Effect of Phage phT4A and Pressure-Based Strategies in the Inhibition of Escherichia coli". Antibiotics 11 2 (2022): 211-211. https://doi.org/10.3390/antibiotics11020211.
    10.3390/antibiotics11020211
  47. Rita S. Inácio; Rui Barros; Jorge A. Saraiva; Ana M. P. Gomes. "Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese". Foods (2022): https://doi.org/10.3390/foods11030435.
    10.3390/foods11030435
  48. Ferreira, I.J.B.; Alexandre, E.M.C.; Saraiva, J.A.; Pintado, M.. "Green emerging extraction technologies to obtain high-quality vegetable oils from nuts: A review". Innovative Food Science and Emerging Technologies 76 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85123294968&partnerID=MN8TOARS.
    10.1016/j.ifset.2022.102931
  49. Luís M. G. Castro; Tânia B. Ribeiro; Elisabete M. C. Alexandre; Jorge A. Saraiva; Manuela Pintado. "Unveiling the phytochemical nature of acorns: the relevance of dehusking". Food & Function (2022): https://doi.org/10.1039/D1FO04043J.
    10.1039/D1FO04043J
  50. João Reboleira; Rafael Félix; Carina Félix; Marcelo M. R. de Melo; Carlos M. Silva; Jorge A. Saraiva; Narcisa M. Bandarra; et al. "Evaluating the Potential of the Defatted By-Product of Aurantiochytrium sp. Industrial Cultivation as a Functional Food". Foods (2021): https://doi.org/10.3390/foods10123058.
    10.3390/foods10123058
  51. Liliana G. Fidalgo; Mário M. Q. Simões; Susana Casal; José A. Lopes-da-Silva; Ivonne Delgadillo; Jorge A. Saraiva. "Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration". Scientific Reports (2021): https://doi.org/10.1038/s41598-021-81047-4.
    10.1038/s41598-021-81047-4
  52. Hana Scepankova; Carlos A. Pinto; Vanessa Paula; Letícia M. Estevinho; Jorge A. Saraiva. "Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality". Comprehensive Reviews in Food Science and Food Safety (2021): https://doi.org/10.1111/1541-4337.12848.
    10.1111/1541-4337.12848
  53. Renata Alexandra Amaral; Carlos Pinto; Vasco Lima; Tavares, Jéssica; Ana P. Martins; Liliana Fidalgo; Ana M. Silva; et al. "Chemical-Based Methodologies Approaches to Extend the Shelf Life of Fresh Fish—A Review". Foods (2021): https://www.mdpi.com/2304-8158/10/10/2300.
    10.3390/foods10102300
  54. Hana Scepankova; Patricia Combarros-Fuertes; José María Fresno; María Eugenia Tornadijo; Miguel Sousa Dias; Carlos A. Pinto; Jorge A. Saraiva; Letícia M. Estevinho. "Role of Honey in Advanced Wound Care". Molecules 26 16 (2021): 4784-4784. https://doi.org/10.3390/molecules26164784.
    10.3390/molecules26164784
  55. Mauro D. Santos; Gabriela Matos; Susana Casal; Ivonne Delgadillo; Jorge A. Saraiva. "Quality evolution of raw meat under hyperbaric storage – Fatty acids, volatile organic compounds and lipid oxidation profiles". Food Bioscience 42 (2021): 101108-101108. https://doi.org/10.1016/j.fbio.2021.101108.
    10.1016/j.fbio.2021.101108
  56. Luís M. G. Castro; Elisabete M. C. Alexandre; Jorge A. Saraiva; Manuela Pintado. "Starch Extraction and Modification by Pulsed Electric Fields". Food Reviews International (2021): https://doi.org/10.1080/87559129.2021.1945620.
    10.1080/87559129.2021.1945620
  57. Micael F. M. Gonçalves; Ana Paço; Luís F. Escada; Manuela S. F. Albuquerque; Carlos A. Pinto; Jorge A. Saraiva; Ana Sofia Duarte; et al. "Unveiling Biological Activities of Marine Fungi: The Effect of Sea Salt". Applied Sciences 11 13 (2021): 6008-6008. https://doi.org/10.3390/app11136008.
    10.3390/app11136008
  58. Jozef Hudec; Jan Mojzis; Marta Habanova; Jorge A. Saraiva; Pavel Hradil; Tibor Liptaj; Lubomir Kobida; et al. "In Vitro Cytotoxic Effects of Secondary Metabolites Present in Sarcopoterium Spinosum L.". Applied Sciences 11 11 (2021): 5300-5300. https://doi.org/10.3390/app11115300.
    10.3390/app11115300
  59. Diana I. Santos; Cátia F. Martins; Renata A. Amaral; Luísa Brito; Jorge A. Saraiva; António A. Vicente; Margarida Moldão-Martins. "Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods". Molecules 26 11 (2021): 3216-3216. https://doi.org/10.3390/molecules26113216.
    10.3390/molecules26113216
  60. Diana I. Santos; Diana L. Faria; Sofia C. Lourenço; Vitor D. Alves; Jorge A. Saraiva; António A. Vicente; Margarida Moldão-Martins. "Heat Treatment and Wounding as Abiotic Stresses to Enhance the Bioactive Composition of Pineapple By-Products". Applied Sciences 11 9 (2021): 4313-4313. https://doi.org/10.3390/app11094313.
    10.3390/app11094313
  61. Jéssica Tavares; Ana Martins; Liliana G. Fidalgo; Vasco Lima; Renata A. Amaral; Carlos A. Pinto; Ana M. Silva; Jorge A. Saraiva. "Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies". Foods (2021): https://doi.org/10.3390/foods10040780.
    10.3390/foods10040780
  62. Elisabete M. C. Alexandre; Marta C. Coelho; Kardelen Ozcan; Carlos A. Pinto; José A. Teixeira; Jorge A. Saraiva; Manuela Pintado. "Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity". Foods (2021): https://doi.org/10.3390/foods10030570.
    10.3390/foods10030570
  63. Ana Topete; Isabel Barahona; Luís F. Santos; Carlos A. Pinto; Jorge A. Saraiva; Ana Paula Serro; Benilde Saramago. "The effects of addition of functional monomers and molecular imprinting on dual drug release from intraocular lens material". International Journal of Pharmaceutics (2021): https://doi.org/10.1016/j.ijpharm.2021.120513.
    10.1016/j.ijpharm.2021.120513
  64. Rita S Inácio; Carlos A Pinto; Jorge A Saraiva; Ana MP Gomes. "Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening". Journal of the Science of Food and Agriculture (2021): https://doi.org/10.1002/jsfa.11023.
    10.1002/jsfa.11023
  65. Liliana G. Fidalgo; Carlos A. Pinto; Ivonne Delgadillo; Jorge A. Saraiva. "Hyperbaric Storage of Vacuum-Packaged Fresh Atlantic Salmon (Salmo salar) Loins by Evaluation of Spoilage Microbiota and Inoculated Surrogate-Pathogenic Microorganisms". Food Engineering Reviews (2021): https://doi.org/10.1007/s12393-020-09275-4.
    10.1007/s12393-020-09275-4
  66. Catarina Marçal; Carlos A. Pinto; Artur M. S. Silva; Carla Monteiro; Jorge A. Saraiva; Susana M. Cardoso. "Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing". Foods (2021): https://doi.org/10.3390/foods10020209.
    10.3390/foods10020209
  67. Sílvia A Moreira; Manuela E Pintado; Jorge A Saraiva. "Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice". Journal of the Science of Food and Agriculture 101 1 (2021): 74-81. https://doi.org/10.1002/jsfa.10616.
    10.1002/jsfa.10616
  68. Silva, D.; de Sousa, H.C.; Gil, M.H.; Santos, L.F.; Amaral, R.A.; Saraiva, J.A.; Salema-Oom, M.; et al. "Imprinted hydrogels with LbL coating for dual drug release from soft contact lenses materials". Materials Science and Engineering C 120 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85095842860&partnerID=MN8TOARS.
    10.1016/j.msec.2020.111687
  69. Prego, R.; Fidalgo, L.G.; Saraiva, J.A.; Vázquez, M.; Aubourg, S.P.. "Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning". LWT 135 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85089678060&partnerID=MN8TOARS.
    10.1016/j.lwt.2020.109957
  70. Szczepanska, J.; Pinto, C.A.; Skapska, S.; Saraiva, J.A.; Marszalek, K.. "Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage". LWT 150 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85109184523&partnerID=MN8TOARS.
    10.1016/j.lwt.2021.112038
  71. Sardão, R.; Amaral, R.A.; Alexandre, E.M.C.; Saraiva, J.A.; Pintado, M.. "Effect of high-pressure processing to improve the safety and quality of an Quercus acorn beverage". LWT 149 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85109116750&partnerID=MN8TOARS.
    10.1016/j.lwt.2021.111858
  72. Komora, N.; Maciel, C.; Amaral, R.A.; Fernandes, R.; Castro, S.M.; Saraiva, J.A.; Teixeira, P.. "Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici". Food Research International 148 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85112485252&partnerID=MN8TOARS.
    10.1016/j.foodres.2021.110628
  73. Avelar, Z.; Vicente, A.A.; Saraiva, J.A.; Rodrigues, R.M.. "The role of emergent processing technologies in tailoring plant protein functionality: New insights". Trends in Food Science and Technology 113 (2021): 219-231. http://www.scopus.com/inward/record.url?eid=2-s2.0-85105554687&partnerID=MN8TOARS.
    10.1016/j.tifs.2021.05.004
  74. Reboleira, J.; Félix, R.; Vicente, T.F.L.; Januário, A.P.; Félix, C.; de Melo, M.M.R.; Silva, C.M.; et al. "Uncovering the Bioactivity of Aurantiochytrium sp.: a Comparison of Extraction Methodologies". Marine Biotechnology (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85120570747&partnerID=MN8TOARS.
    10.1007/s10126-021-10085-w
  75. Maciel, C.; Campos, A.; Komora, N.; Pinto, C.A.; Fernandes, R.; Saraiva, J.A.; Teixeira, P.. "Impact of high hydrostatic pressure on the stability of lytic bacteriophages' cocktail Salmonelex™ towards potential application on Salmonella inactivation". LWT 151 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85110688160&partnerID=MN8TOARS.
    10.1016/j.lwt.2021.112108
  76. Diana I. Santos; Maria João Fraqueza; Hugo Pissarra; Jorge A. Saraiva; António A. Vicente; Margarida Moldão-Martins. "Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut". Foods 9 12 (2020): 1752-1752. https://doi.org/10.3390/foods9121752.
    10.3390/foods9121752
  77. Mauro D. Santos; Gabriela Matos; Carlos A. Pinto; Ana Salgueiro Carta; José A. Lopes-da-Silva; Ivonne Delgadillo; Jorge A. Saraiva. "Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat". Food Engineering Reviews (2020): https://doi.org/10.1007/s12393-020-09261-w.
    10.1007/s12393-020-09261-w
  78. Sílvia A. Moreira; Manuela E. Pintado; Jorge A. Saraiva. "Optimization of high hydrostatic pressure assisted extraction of stinging nettle leaves using response surface methodology experimental design". Journal of Food Measurement and Characterization (2020): https://doi.org/10.1007/s11694-020-00522-0.
    10.1007/s11694-020-00522-0
  79. Sílvia A. Moreira; Manuela E. Pintado; Jorge A. Saraiva. "Optimization of antioxidant activity and bioactive compounds extraction of winter savory leaves by high hydrostatic pressure". High Pressure Research (2020): 1-18. https://doi.org/10.1080/08957959.2020.1830079.
    10.1080/08957959.2020.1830079
  80. Diana I. Santos; Carlos A. Pinto; Luiz C. Corrêa-Filho; Jorge A. Saraiva; António A. Vicente; Margarida Moldão-Martins. "Effect of moderate hydrostatic pressures on the enzymatic activity and bioactive composition of pineapple by-products". Journal of Food Process Engineering (2020): https://doi.org/10.1111/jfpe.13537.
    10.1111/jfpe.13537
  81. Sílvia A. Moreira; Sara Silva; Eduardo Costa; Soraia Pinto; Bruno Sarmento; Jorge A. Saraiva; Manuela Pintado; et al. "Effect of High Hydrostatic Pressure Extraction on Biological Activities and Phenolics Composition of Winter Savory Leaf Extracts". Antioxidants 9 9 (2020): 841-841. https://doi.org/10.3390/antiox9090841.
    10.3390/antiox9090841
  82. Mónica Carrera; Liliana G Fidalgo; Manuel Vázquez; Jorge A Saraiva; Santiago P Aubourg. "Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures". Journal of the Science of Food and Agriculture (2020): https://doi.org/10.1002/jsfa.10465.
    10.1002/jsfa.10465
  83. Ana C. Ribeiro; Álvaro T. Lemos; Rita P. Lopes; Maria J. Mota; Rita S. Inácio; Ana M. P. Gomes; Sérgio Sousa; Ivonne Delgadillo; Jorge A. Saraiva. "The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions". Foods (2020): https://doi.org/10.3390/foods9081133.
    10.3390/foods9081133
  84. Tatiana Pereira; Sónia Barroso; Susana Mendes; Renata A. Amaral; Juliana R. Dias; Teresa Baptista; Jorge A. Saraiva; Nuno M. Alves; Maria M. Gil. "Optimization of phycobiliprotein pigments extraction from red algae Gracilaria gracilis for substitution of synthetic food colorants". Food Chemistry 321 (2020): 126688-126688. https://doi.org/10.1016/j.foodchem.2020.126688.
    10.1016/j.foodchem.2020.126688
  85. Mauro D. Santos; Liliana G. Fidalgo; Carlos A. Pinto; Ricardo V. Duarte; Álvaro T. Lemos; Ivonne Delgadillo; Jorge A. Saraiva. "Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances". Critical Reviews in Food Science and Nutrition (2020): https://doi.org/10.1080/10408398.2020.1770687.
    10.1080/10408398.2020.1770687
  86. Liliana G. Fidalgo; Jorge A. Saraiva; Santiago P. Aubourg; Manuel Vázquez. "Changes on enzymatic activity and on sarcoplasmic and myofibrillar proteins of frozen-stored hake ( Merluccius merluccius ) pre-treated by high pressure". International Journal of Food Science & Technology (2020): https://doi.org/10.1111/ijfs.14395.
    10.1111/ijfs.14395
  87. Rita S. Inácio; Ana M. P. Gomes; Jorge A. Saraiva. "Serra da Estrela cheese: A review". Journal of Food Processing and Preservation (2020): https://doi.org/10.1111/jfpp.14412.
    10.1111/jfpp.14412
  88. Luana Fernandes; Susana Casal; José Alberto Pereira; Ermelinda Lopes Pereira; Jorge A. Saraiva; Elsa Ramalhosa. "Freezing of edible flowers: Effect on microbial and antioxidant quality during storage". Journal of Food Science 85 4 (2020): 1151-1159. https://doi.org/10.1111/1750-3841.15097.
    10.1111/1750-3841.15097
  89. João P. Trigo; Elisabete M. C. Alexandre; Ana Oliveira; Jorge A. Saraiva; Manuela Pintado. "Fortification of carrot juice with a high-pressure-obtained pomegranate peel extract: chemical, safety and sensorial aspects". International Journal of Food Science & Technology (2020): https://doi.org/10.1111/ijfs.14386.
    10.1111/ijfs.14386
  90. Andreia Sofia Oliveira; Sara Schweizer; Pedro Nolasco; Isabel Barahona; Jorge Saraiva; Rogério Colaço; Ana Paula Serro. "Tough and Low Friction Polyvinyl Alcohol Hydrogels Loaded with Anti-inflammatories for Cartilage Replacement". Lubricants 8 3 (2020): 36-36. https://doi.org/10.3390/lubricants8030036.
    10.3390/lubricants8030036
  91. Carlos A. Pinto; Sílvia A. Moreira; Liliana G. Fidalgo; Rita S. Inácio; Francisco J. Barba; Jorge A. Saraiva. "Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure". Comprehensive Reviews in Food Science and Food Safety (2020): https://doi.org/10.1111/1541-4337.12534.
    10.1111/1541-4337.12534
  92. Mauro D. Santos; Ivonne Delgadillo; Jorge A. Saraiva. "Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature". International Journal of Food Science & Technology (2020): https://doi.org/10.1111/ijfs.14540.
    10.1111/ijfs.14540
  93. Álvaro T. Lemos; Ana C. Ribeiro; Ivonne Delgadillo; Jorge A. Saraiva. "Preservation of raw watermelon juice up to one year by hyperbaric storage at room temperature". LWT 117 (2020): 108695-108695. https://doi.org/10.1016/j.lwt.2019.108695.
    10.1016/j.lwt.2019.108695
  94. Fidalgo, L.G.; Simões, M.M.Q.; Casal, S.; Lopes-da-Silva, J.A.; Carta, A.M.S.; Delgadillo, I.; Saraiva, J.A.. "Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10¿°C". Food Research International 127 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85075038928&partnerID=MN8TOARS.
    10.1016/j.foodres.2019.108740
  95. Dourado, C.; Pinto, C.A.; Cunha, S.C.; Casal, S.; Saraiva, J.A.. "A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology". Innovative Food Science and Emerging Technologies 60 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85079514261&partnerID=MN8TOARS.
    10.1016/j.ifset.2020.102310
  96. de la Cruz Quiroz, R.; Chotyakul, N.; Saraiva, J.A.; Lamela, C.P.; Torres, J.A.. "Retention of Ascorbic Acid, Retinol, ß-Carotene, and a-Tocopherol in Milk Subjected to Pressure-Assisted Thermal Processing (PATP)". Food Engineering Reviews (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85088931393&partnerID=MN8TOARS.
    10.1007/s12393-020-09242-z
  97. Castro, L.M.G.; Alexandre, E.M.C.; Saraiva, J.A.; Pintado, M.. "Impact of high pressure on starch properties: A review". Food Hydrocolloids 106 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85082666456&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2020.105877
  98. Barba, F.J.; Roohinejad, S.; Ishikawa, K.; Leong, S.Y.; El-Din A Bekhit, A.; Saraiva, J.A.; Lebovka, N.. "Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties". Trends in Food Science and Technology 100 (2020): 77-87. http://www.scopus.com/inward/record.url?eid=2-s2.0-85083237666&partnerID=MN8TOARS.
    10.1016/j.tifs.2020.03.032
  99. Mota, M.J.; Lopes, R.P.; Pinto, C.A.; Sousa, S.; Gomes, A.M.; Delgadillo, I.; Saraiva, J.A.. "The use of different fermentative approaches on Paracoccus denitrificans: Effect of high pressure and air availability on growth and metabolism". Biocatalysis and Agricultural Biotechnology 26 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85085344590&partnerID=MN8TOARS.
    10.1016/j.bcab.2020.101646
  100. Fernandes, L.; Ramalhosa, E.; Pereira, J.A.; Saraiva, J.A.; Casal, S.. "Borage, camellia, centaurea and pansies: Nutritional, fatty acids, free sugars, vitamin E, carotenoids and organic acids characterization". Food Research International 132 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85079516048&partnerID=MN8TOARS.
    10.1016/j.foodres.2020.109070
  101. Topete, A.; Tang, J.; Ding, X.; Filipe, H.P.; Saraiva, J.A.; Serro, A.P.; Lin, Q.; Saramago, B.. "Dual drug delivery from hydrophobic and hydrophilic intraocular lenses: in-vitro and in-vivo studies". Journal of Controlled Release 326 (2020): 245-255. http://www.scopus.com/inward/record.url?eid=2-s2.0-85088219742&partnerID=MN8TOARS.
    10.1016/j.jconrel.2020.07.020
  102. Trigo, J.P.; Alexandre, E.M.C.; Silva, S.; Costa, E.; Saraiva, J.A.; Pintado, M.; João P. Trigo; et al. "Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics". Food and Function 11 4 (2020): 3410-3419. http://www.scopus.com/inward/record.url?eid=2-s2.0-85084173082&partnerID=MN8TOARS.
    10.1039/c9fo02922b
  103. Topete, A.; Pinto, C.A.; Barroso, H.; Saraiva, J.A.; Barahona, I.; Saramago, B.; Serro, A.P.. "High Hydrostatic Pressure as Sterilization Method for Drug-Loaded Intraocular Lenses". ACS Biomaterials Science and Engineering 6 7 (2020): 4051-4061. http://www.scopus.com/inward/record.url?eid=2-s2.0-85086441917&partnerID=MN8TOARS.
    10.1021/acsbiomaterials.0c00412
  104. de Melo, M.M.R.; Carius, B.; Simões, M.M.Q.; Portugal, I.; Saraiva, J.; Silva, C.M.. "Supercritical CO2 extraction of V. vinifera leaves: Influence of cosolvents and particle size on removal kinetics and selectivity to target compounds". Journal of Supercritical Fluids 165 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85087297235&partnerID=MN8TOARS.
    10.1016/j.supflu.2020.104959
  105. De Melo, M.M.R.; Sapatinha, M.; Pinheiro, J.; Lemos, M.F.L.; Bandarra, N.M.; Batista, I.; Paulo, M.C.; et al. "Supercritical CO2 extraction of Aurantiochytrium sp. biomass for the enhanced recovery of omega-3 fatty acids and phenolic compounds". Journal of CO2 Utilization 38 (2020): 24-31. http://www.scopus.com/inward/record.url?eid=2-s2.0-85083635045&partnerID=MN8TOARS.
    10.1016/j.jcou.2020.01.014
  106. Bruna Marques; Ana Isabel Lillebø; Maria do Rosário M. Domingues; Jorge A. Saraiva; Ricardo Calado. "Effect of High-Pressure Processing (HPP) on the Fatty Acid Profile of Different Sized Ragworms (Hediste diversicolor) Cultured in an Integrated Multi-Trophic Aquaculture (IMTA) System". Molecules 24 24 (2019): 4503-4503. https://doi.org/10.3390/molecules24244503.
    10.3390/molecules24244503
  107. Liliana G. Fidalgo; Rodolfo Castro; Marcos Trigo; Santiago P. Aubourg; Ivonne Delgadillo; Jorge A. Saraiva. "Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators". Food and Bioprocess Technology (2019): https://doi.org/10.1007/s11947-019-02346-3.
    10.1007/s11947-019-02346-3
  108. K. Alirezalu; Rita S. Inácio; J. Hesari; F. Remize; Z. Nemati; Jorge A. Saraiva; Francisco J. Barba; Anderson S. Sant'Ana; Jose M. Lorenzo. "Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage". LWT 114 (2019): 108417-108417. https://doi.org/10.1016/j.lwt.2019.108417.
    10.1016/j.lwt.2019.108417
  109. Mauro D. Santos; Rodolfo Castro; Ivonne Delgadillo; Jorge A. Saraiva. "Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat". Journal of the Science of Food and Agriculture (2019): https://doi.org/10.1002/jsfa.10083.
    10.1002/jsfa.10083
  110. Liliana G. Fidalgo; Ivonne Delgadillo; Jorge A. Saraiva. "Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage". LWT (2019): 108755-108755. https://doi.org/10.1016/j.lwt.2019.108755.
    10.1016/j.lwt.2019.108755
  111. Patrícia Vieira; Carlos A. Pinto; José A. Lopes-da-Silva; Fabienne Remize; Francisco J. Barba; Krystian Marszalek; Ivonne Delgadillo; Jorge A. Saraiva. "A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure". LWT 110 (2019): 152-157. https://doi.org/10.1016/j.lwt.2019.04.066.
    10.1016/j.lwt.2019.04.066
  112. Seyed Mohammad Bagher Hashemi; Mohammad Reza Mahmoudi; Reza Roohi; Isabel Torres; Jorge A. Saraiva. "Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice". LWT 111 (2019): 821-828. https://doi.org/10.1016/j.lwt.2019.04.077.
    10.1016/j.lwt.2019.04.077
  113. Luana Fernandes; Susana Casal; José A. Pereira; Jorge A. Saraiva; Elsa Ramalhosa. "An Overview on the Market of Edible Flowers". Food Reviews International (2019): https://doi.org/10.1080/87559129.2019.1639727.
    10.1080/87559129.2019.1639727
  114. Carla M. Stinco; Justyna Szczepanska; Krystian Marszalek; Carlos A. Pinto; Rita S. Inácio; Paula Mapelli-Brahm; Francisco J. Barba; et al. "Effect of high-pressure processing on carotenoids profile, color, microbial and enzymatic stability of cloudy carrot juice". Food Chemistry (2019): 125112-125112. https://doi.org/10.1016/j.foodchem.2019.125112.
    10.1016/j.foodchem.2019.125112
  115. Luana Fernandes; Elsa Ramalhosa; Paula Baptista; José A. Pereira; Jorge A. Saraiva; Susana I.P. Casal. "Nutritional and Nutraceutical Composition of Pansies (Viola × wittrockiana ) During Flowering". Journal of Food Science (2019): https://doi.org/10.1111/1750-3841.14482.
    10.1111/1750-3841.14482
  116. Krystian Marszalek; Justyna Szczepanska; Szymon Starzonek; Lukasz Wozniak; Urszula Trych; Sylwia Skapska; Sylwester Rzoska; et al. "Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage". Journal of Food Process Engineering (2019): https://doi.org/10.1111/jfpe.13034.
    10.1111/jfpe.13034
  117. Carlos A. Pinto; Ana P. Martins; Mauro D. Santos; Liliana G. Fidalgo; Ivonne Delgadillo; Jorge A. Saraiva. "Growth inhibition and inactivation of Alicyclobacillus acidoterrestris endospores in apple juice by hyperbaric storage at ambient temperature". Innovative Food Science & Emerging Technologies (2019): https://doi.org/10.1016/j.ifset.2019.01.007.
    10.1016/j.ifset.2019.01.007
  118. Luana Fernandes; Jorge A. Saraiva; José A. Pereira; Susana Casal; Elsa Ramalhosa; Fernandes, Luana; Saraiva, Jorge A.; et al. "Post-harvest technologies applied to edible flowers: A review". Food Reviews International (2019): 1-23. https://doi.org/10.1080/87559129.2018.1473422.
    10.1080/87559129.2018.1473422
  119. João P. Trigo; Elisabete M. C. Alexandre; Jorge A. Saraiva; Manuela E. Pintado; Trigo, João P.; Alexandre, Elisabete M. C.; Saraiva, Jorge A.; Pintado, Manuela E.. "High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products". Critical Reviews in Food Science and Nutrition (2019): https://doi.org/10.1080/10408398.2019.1572588.
    10.1080/10408398.2019.1572588
  120. Pedro AR Fernandes; Sílvia A Moreira; Mauro D Santos; Ricardo V Duarte; Diana I Santos; Rita S Inácio; Susana P Alves; et al. "Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration". Journal of the Science of Food and Agriculture (2019): https://doi.org/10.1002/jsfa.9540.
    10.1002/jsfa.9540
  121. Rui P. Queirós; Sónia Gouveia; Jorge A. Saraiva; José A. Lopes-da-Silva; Queirós, Rui P.; Gouveia, Sónia; Saraiva, Jorge A.; Lopes-da-Silva, José A.. "Impact of pH on the high-pressure inactivation of microbial transglutaminase". Food Research International 115 (2019): 73-82. https://doi.org/10.1016/j.foodres.2018.08.002.
    10.1016/j.foodres.2018.08.002
  122. Sílvia A. Moreira; Elisabete M.C. Alexandre; Manuela Pintado; Jorge A. Saraiva; Moreira, Sílvia A.; Alexandre, Elisabete M. C.; Pintado, Manuela; Saraiva, Jorge A.. "Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials". Food Research International 115 (2019): 177-190. https://doi.org/10.1016/j.foodres.2018.08.046.
    10.1016/j.foodres.2018.08.046
  123. Fernandes, L.; Pereira, J.A.; Saraiva, J.A.; Ramalhosa, E.; Casal, S.. "Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development". Food Research International 123 (2019): 771-778. http://www.scopus.com/inward/record.url?eid=2-s2.0-85067204589&partnerID=MN8TOARS.
    10.1016/j.foodres.2019.05.014
  124. Habanova, M.; Saraiva, J.A.; Holovicova, M.; Moreira, S.A.; Fidalgo, L.G.; Haban, M.; Gazo, J.; et al. "Effect of berries/apple mixed juice consumption on the positive modulation of human lipid profile". Journal of Functional Foods 60 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85067299603&partnerID=MN8TOARS.
    10.1016/j.jff.2019.103417
  125. Koubaa, M.; Barba, F.J.; Roohinejad, S.; Saraiva, J.; Lorenzo, J.M.. "New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques". Food Research International 115 (2019): 552-553. http://www.scopus.com/inward/record.url?eid=2-s2.0-85054390383&partnerID=MN8TOARS.
    10.1016/j.foodres.2018.09.048
  126. Munekata, P.E.S.; Alcántara, C.; Collado, M.C.; Garcia-Perez, J.V.; Saraiva, J.A.; Lopes, R.P.; Barba, F.J.; et al. "Ethnopharmacology, phytochemistry and biological activity of Erodium species: A review". Food Research International 126 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85072184860&partnerID=MN8TOARS.
    10.1016/j.foodres.2019.108659
  127. Santos, M.C.; Nunes, C.; Ferreira, A.S.; Jourdes, M.; Teissedre, P.-L.; Rodrigues, A.; Amado, O.; Saraiva, J.A.; Coimbra, M.A.. "Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition". Food Research International 116 (2019): 223-231. http://www.scopus.com/inward/record.url?eid=2-s2.0-85051723214&partnerID=MN8TOARS.
    10.1016/j.foodres.2018.08.018
  128. Fernandes, L.; Casal, S.; Pereira, J.A.; Pereira, E.L.; Saraiva, J.A.; Ramalhosa, E.. "Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage". Food Science and Technology International 25 6 (2019): 472-479. http://www.scopus.com/inward/record.url?eid=2-s2.0-85062605255&partnerID=MN8TOARS.
    10.1177/1082013219833234
  129. Baptista, I.; Santos, M.; Rudnitskaya, A.; Saraiva, J.A.; Almeida, A.; Rocha, S.M.. "A comprehensive look into the volatile exometabolome of enteroxic and non-enterotoxic Staphylococcus aureus strains". International Journal of Biochemistry and Cell Biology 108 (2019): 40-50. http://www.scopus.com/inward/record.url?eid=2-s2.0-85060113761&partnerID=MN8TOARS.
    10.1016/j.biocel.2019.01.007
  130. Pais, A.C.S.; Pinto, C.A.; Ramos, P.A.B.; Pinto, R.J.B.; Rosa, D.; Duarte, M.F.; Abreu, M.H.; et al. "High pressure extraction of bioactive diterpenes from the macroalgae: Bifurcaria bifurcata: An efficient and environmentally friendly approach". RSC Advances 9 68 (2019): 39893-39903. http://www.scopus.com/inward/record.url?eid=2-s2.0-85076643755&partnerID=MN8TOARS.
    10.1039/c9ra06547d
  131. Dourado, C.; Pinto, C.; Barba, F.J.; Lorenzo, J.M.; Delgadillo, I.; Saraiva, J.A.. "Innovative non-thermal technologies affecting potato tuber and fried potato quality". Trends in Food Science and Technology 88 (2019): 274-289. http://www.scopus.com/inward/record.url?eid=2-s2.0-85063983383&partnerID=MN8TOARS.
    10.1016/j.tifs.2019.03.015
  132. Fernandes, L.; Casal, S.; Magalhaes, A.; Baptista, P.; Pereira, J.A.; Saraiva, J.A.; Ramalhosa, E.. "Effect of osmotic drying on physicochemical properties of pansies (Viola × wittrockiana)". International Journal of Food Studies 8 2 (2019): 23-33. http://www.scopus.com/inward/record.url?eid=2-s2.0-85074967980&partnerID=MN8TOARS.
    10.7455/ijfs/8.2.2019.a3
  133. Pais, A.C.S.; Saraiva, J.A.; Rocha, S.M.; Silvestre, A.J.D.; Santos, S.A.O.. "Current research on the bioprospection of linear diterpenes from bifurcaria bifurcata: From extraction methodologies to possible applications". Marine Drugs 17 10 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85072847946&partnerID=MN8TOARS.
    10.3390/md17100556
  134. Mota, M.J.; Lopes, R.P.; Simões, M.M.Q.; Delgadillo, I.; Saraiva, J.A.. "Effect of High Pressure on Paracoccus denitrificans Growth and Polyhydroxyalkanoates Production from Glycerol". Applied Biochemistry and Biotechnology 188 3 (2019): 810-823. http://www.scopus.com/inward/record.url?eid=2-s2.0-85060876042&partnerID=MN8TOARS.
    10.1007/s12010-018-02949-0
  135. Maria J. Mota; Rita P. Lopes; Sérgio Sousa; Ana M. Gomes; Jose M. Lorenzo; Francisco J. Barba; Ivonne Delgadillo; Jorge A. Saraiva. "Utilization of glycerol during consecutive cycles of Lactobacillus reuteri fermentation under pressure: The impact on cell growth and fermentation profile". Process Biochemistry 75 (2018): 39-48. https://doi.org/10.1016/j.procbio.2018.08.034.
    10.1016/j.procbio.2018.08.034
  136. Norton Komora; Carolina Bruschi; Vânia Ferreira; Cláudia Maciel; Teresa R.S. Brandão; Rui Fernandes; Jorge A. Saraiva; et al. "The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing". Food Microbiology 76 (2018): 416-425. https://doi.org/10.1016/j.fm.2018.07.002.
    10.1016/j.fm.2018.07.002
  137. Maria J. Mota; Rita P. Lopes; Sérgio Sousa; Ana M. Gomes; Ivonne Delgadillo; Jorge A. Saraiva; Mota, Maria J.; et al. "Lactobacillus reuteri growth and fermentation under high pressure towards the production of 1,3-propanediol". Food Research International 113 (2018): 424-432. https://doi.org/10.1016/j.foodres.2018.07.034.
    10.1016/j.foodres.2018.07.034
  138. Ana Teresa Ribeiro; Miguel Elias; Bárbara Teixeira; Carla Pires; Ricardo Duarte; Jorge Alexandre Saraiva; Rogério Mendes. "Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre ( Argyrosomus regius ) with reduced use of microbial transglutaminase". LWT 96 (2018): 296-306. https://doi.org/10.1016/j.lwt.2018.05.044.
    10.1016/j.lwt.2018.05.044
  139. Zeynep Cigeroglu; Ömür Aras; Carlos A Pinto; Mahmut Bayramoglu; S Ismail Kirbaslar; José M Lorenzo; Francisco J Barba; Jorge A Saraiva; Selin Sahin. "Optimization of ultrasound-assisted extraction of phenolic compounds from grapefruit (Citrus paradisi Macf.) leaves via D-optimal design and artificial neural network design with categorical and quantitative variables". Journal of the Science of Food and Agriculture (2018): https://doi.org/10.1002/jsfa.8987.
    10.1002/jsfa.8987
  140. Carlos A. Pinto; Mauro D. Santos; Liliana G. Fidalgo; Ivonne Delgadillo; Jorge A. Saraiva. "Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration". Food Microbiology 74 (2018): 125-131. https://doi.org/10.1016/j.fm.2018.03.010.
    10.1016/j.fm.2018.03.010
  141. Elisabete M. C. Alexandre; Silvia A. Moreira; Luís M. G. Castro; Manuela Pintado; Jorge A. Saraiva; Alexandre, Elisabete M. C.; Moreira, Silvia A.; et al. "Emerging technologies to extract high added value compounds from fruit residues: Sub/supercritical, ultrasound-, and enzyme-assisted extractions". Food Reviews International (2018): 1-32. https://doi.org/10.1080/87559129.2017.1359842.
    10.1080/87559129.2017.1359842
  142. Rui P. Queirós; Jorge A. Saraiva; José A. Lopes da Silva. "Tailoring structure and technological properties of plant proteins using high hydrostatic pressure". Critical Reviews in Food Science and Nutrition (2018): 1-19. https://doi.org/10.1080/10408398.2016.1271770.
    10.1080/10408398.2016.1271770
  143. Liliana G. Fidalgo; Álvaro T. Lemos; Ivonne Delgadillo; Jorge A. Saraiva. "Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar)". Innovative Food Science & Emerging Technologies 45 (2018): 264-272. https://doi.org/10.1016/j.ifset.2017.11.003.
    10.1016/j.ifset.2017.11.003
  144. Mota, M.J.; Lopes, R.P.; Koubaa, M.; Roohinejad, S.; Barba, F.J.; Delgadillo, I.; Saraiva, J.A.. "Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies". Critical Reviews in Biotechnology 38 1 (2018): 122-140. http://www.scopus.com/inward/record.url?eid=2-s2.0-85018490441&partnerID=MN8TOARS.
    10.1080/07388551.2017.1312272
  145. Gómez, B.; Strozzi, I.; Barba, F.J.; Vargas, F.C.; Saraiva, J.A.; Marszalek, K.; Sobral, P.J.D.A.; Lorenzo, J.M.. "Evaluation of the Antioxidant Capacity of a Guarana Seed Extract on Canola Oil Lipid Stability Using Accelerated Storage". European Journal of Lipid Science and Technology 120 12 (2018): http://www.scopus.com/inward/record.url?eid=2-s2.0-85053840617&partnerID=MN8TOARS.
    10.1002/ejlt.201800293
  146. Vieira, F.N.; Lourenço, S.; Fidalgo, L.G.; Santos, S.A.O.; Silvestre, A.J.D.; Jerónimo, E.; Saraiva, J.A.. "Long-term effect on bioactive components and antioxidant activity of thermal and high-pressure pasteurization of orange juice". Molecules 23 10 (2018): http://www.scopus.com/inward/record.url?eid=2-s2.0-85055213846&partnerID=MN8TOARS.
    10.3390/molecules23102706
  147. Carrera, M.; Fidalgo, L.G.; Saraiva, J.A.; Aubourg, S.P.. "Effects of High-Pressure Treatment on the Muscle Proteome of Hake by Bottom-Up Proteomics". Journal of Agricultural and Food Chemistry 66 17 (2018): 4559-4570. http://www.scopus.com/inward/record.url?eid=2-s2.0-85046280011&partnerID=MN8TOARS.
    10.1021/acs.jafc.8b00635
  148. Pita-Calvo, C.; Guerra-Rodríguez, E.; Saraiva, J.A.; Aubourg, S.P.; Vázquez, M.. "High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance". European Food Research and Technology 244 3 (2018): 423-431. http://www.scopus.com/inward/record.url?eid=2-s2.0-85027690341&partnerID=MN8TOARS.
    10.1007/s00217-017-2969-0
  149. Teixeira, R.; Barbosa, J.; Albano, H.; Maciel, C.; Silva, J.; Saraiva, J.A.; Castro, S.M.; et al. "Processing slime from snail (Helix aspersa maxima): A preliminary study on the effect on microbial load". Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry 19 4 (2018): 361-373. http://www.scopus.com/inward/record.url?eid=2-s2.0-85061353385&partnerID=MN8TOARS.
  150. Castro, S.M.; Silva, J.; Casquete, R.; Queirós, R.; Saraiva, J.A.; Teixeira, P.. "Combined effect of pediocin bacHA-6111-2 and high hydrostatic pressure to control Listeria innocua in fermented meat sausage". International Food Research Journal 25 2 (2018): 553-560. http://www.scopus.com/inward/record.url?eid=2-s2.0-85047793456&partnerID=MN8TOARS.
  151. Moreirinha, C.; Trindade, J.; Saraiva, J.A.; Almeida, A.; Delgadillo, I.. "MIR spectroscopy as alternative method for further confirmation of foodborne pathogens Salmonella spp. and Listeria monocytogenes". Journal of Food Science and Technology 55 10 (2018): 3971-3978. http://www.scopus.com/inward/record.url?eid=2-s2.0-85049661453&partnerID=MN8TOARS.
    10.1007/s13197-018-3322-8
  152. Pita-Calvo, C.; Guerra-Rodríguez, E.; Saraiva, J.A.; Aubourg, S.P.; Vázquez, M.. "Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage". Food Research International 112 (2018): 233-240. http://www.scopus.com/inward/record.url?eid=2-s2.0-85049089462&partnerID=MN8TOARS.
    10.1016/j.foodres.2018.06.042
  153. Vázquez, M.; Fidalgo, L.G.; Saraiva, J.A.; Aubourg, S.P.. "Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)". Food and Bioprocess Technology 11 2 (2018): 293-304. http://www.scopus.com/inward/record.url?eid=2-s2.0-85032215414&partnerID=MN8TOARS.
    10.1007/s11947-017-2010-4
  154. Hashemi, S.M.B.; Mousavi Khaneghah, A.; Saraiva, J.A.; Jambrak, A.R.; Barba, F.J.; Mota, M.J.. "Effect of ultrasound on lactic acid production by Lactobacillus strains in date (Phoenix dactylifera var. Kabkab) syrup". Applied Microbiology and Biotechnology 102 6 (2018): 2635-2644. http://www.scopus.com/inward/record.url?eid=2-s2.0-85041859653&partnerID=MN8TOARS.
    10.1007/s00253-018-8789-8
  155. Monteiro, A.; Paquincha, D.; Martins, F.; Queirós, R.P.; Saraiva, J.A.; Švarc-Gajic, J.; Nastic, N.; Delerue-Matos, C.; Carvalho, A.P.. "Liquid by-products from fish canning industry as sustainable sources of ¿3 lipids". Journal of Environmental Management 219 (2018): 9-17. http://www.scopus.com/inward/record.url?eid=2-s2.0-85046168910&partnerID=MN8TOARS.
    10.1016/j.jenvman.2018.04.102
  156. Es, I.; Mousavi Khaneghah, A.; Barba, F.J.; Saraiva, J.A.; Sant'Ana, A.S.; Hashemi, S.M.B.. "Recent advancements in lactic acid production - a review". Food Research International 107 (2018): 763-770. http://www.scopus.com/inward/record.url?eid=2-s2.0-85040356874&partnerID=MN8TOARS.
    10.1016/j.foodres.2018.01.001
  157. Shuyi Li; Zhenzhou Zhu; Carlos A. Pinto; Francisco J. Barba; Jingren He; Domenico Montesano; Jorge A. Saraiva. "Evaluation of gliadins-diglycosylated cyanidins interaction from litchi pericarp through ultraviolet and fluorescence measurements". International Journal of Food Properties 20 sup3 (2017): S2418-S2428. https://doi.org/10.1080/10942912.2017.1372471.
    10.1080/10942912.2017.1372471
  158. Ricardo V. Duarte; Silva A. Moreira; Pedro A. R. Fernandes; Diana I. Santos; Rita S. Inácio; Susana P. Alves; Rui J. B. Bessa; Jorge A. Saraiva. "Whey cheese longer shelf-life achievement at variable uncontrolled room temperature and comparison to refrigeration". Journal of Food Processing and Preservation (2017): e13307-e13307. https://doi.org/10.1111/jfpp.13307.
    10.1111/jfpp.13307
  159. Carlos Pinto; Sílvia A. Moreira; Liliana G. Fidalgo; Mauro D. Santos; Mafalda Vidal; Ivonne Delgadillo; Jorge A. Saraiva. "Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice". Food Research International 99 (2017): 123-132. https://doi.org/10.1016/j.foodres.2017.05.010.
    10.1016/j.foodres.2017.05.010
  160. Salgueiro, A.M.; Santos, M.D.; Saraiva, J.A.; Almeida, F.; Sousa, I.; Tedim, J.; Nogueira, H.I.S.; Evtuguin, D.V.. "Ultra-high pressure modified cellulosic fibres with antimicrobial properties". Carbohydrate Polymers 175 (2017): 303-310. http://www.scopus.com/inward/record.url?eid=2-s2.0-85026915560&partnerID=MN8TOARS.
    10.1016/j.carbpol.2017.07.081
  161. Poojary, M.M.; Dellarosa, N.; Roohinejad, S.; Koubaa, M.; Tylewicz, U.; Gómez-Galindo, F.; Saraiva, J.A.; Rosa, M.D.; Barba, F.J.. "Influence of Innovative Processing on ¿-Aminobutyric Acid (GABA) Contents in Plant Food Materials". Comprehensive Reviews in Food Science and Food Safety 16 5 (2017): 895-905. http://www.scopus.com/inward/record.url?eid=2-s2.0-85026378853&partnerID=MN8TOARS.
    10.1111/1541-4337.12285
  162. Castro, S.M.; Kolomeytseva, M.; Casquete, R.; Silva, J.; Teixeira, P.; Queirós, R.; Saraiva, J.A.. "Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage". Food Bioscience 19 (2017): 65-72. http://www.scopus.com/inward/record.url?eid=2-s2.0-85020926053&partnerID=MN8TOARS.
    10.1016/j.fbio.2017.05.008
  163. Misra, N.N.; Koubaa, M.; Roohinejad, S.; Juliano, P.; Alpas, H.; Inácio, R.S.; Saraiva, J.A.; Barba, F.J.. "Landmarks in the historical development of twenty first century food processing technologies". Food Research International 97 (2017): 318-339. http://www.scopus.com/inward/record.url?eid=2-s2.0-85019499161&partnerID=MN8TOARS.
    10.1016/j.foodres.2017.05.001
  164. Garcia, J.M.; Castro, S.M.; Casquete, R.; Silva, J.; Queirós, R.; Saraiva, J.A.; Teixeira, P.. "Enhancement of bacteriocin production and antimicrobial activity of Pediococcus acidilactici HA-6111-2". Acta Alimentaria 46 1 (2017): 92-99. http://www.scopus.com/inward/record.url?eid=2-s2.0-85015292771&partnerID=MN8TOARS.
    10.1556/066.2017.46.1.12
  165. Lemos, Á.T.; Ribeiro, A.C.; Fidalgo, L.G.; Delgadillo, I.; Saraiva, J.A.. "Extension of raw watermelon juice shelf-life up to 58 days by hyperbaric storage". Food Chemistry 231 (2017): 61-69. http://www.scopus.com/inward/record.url?eid=2-s2.0-85016138920&partnerID=MN8TOARS.
    10.1016/j.foodchem.2017.03.110
  166. Fernandes, L.; Casal, S.; Pereira, J.A.; Ramalhosa, E.; Saraiva, J.A.. "Effect of High Hydrostatic Pressure (HHP) Treatment on Edible Flowers’ Properties". Food and Bioprocess Technology 10 5 (2017): 799-807. http://www.scopus.com/inward/record.url?eid=2-s2.0-85013098567&partnerID=MN8TOARS.
    10.1007/s11947-017-1887-2
  167. Yang, T.; Shaula, A.; Pukazhselvan, D.; Ramasamy, D.; Deng, J.; da Silva, E.L.; Duarte, R.; Saraiva, J.A.. "Bias polarization study of steam electrolysis by composite oxygen electrode Ba 0.5 Sr 0.5 Co 0.8 Fe 0.2 O 3-d /BaCe 0.4 Zr 0.4 Y 0.2 O 3-d". Applied Surface Science 424 (2017): 82-86. http://www.scopus.com/inward/record.url?eid=2-s2.0-85013156439&partnerID=MN8TOARS.
    10.1016/j.apsusc.2017.02.080
  168. Méndez, L.; Fidalgo, L.G.; Pazos, M.; Lavilla, M.; Torres, J.A.; Saraiva, J.A.; Vázquez, M.; Aubourg, S.P.. "Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions". Food and Bioprocess Technology 10 2 (2017): 296-306. http://www.scopus.com/inward/record.url?eid=2-s2.0-84992731905&partnerID=MN8TOARS.
    10.1007/s11947-016-1815-x
  169. Paulo Freitas; Sofia A. Pereira; Mauro D. Santos; Susana P. Alves; Rui J.B. Bessa; Ivonne Delgadillo; Jorge A. Saraiva. "Performance of raw bovine meat preservation by hyperbaric storage ( quasi energetically costless) compared to refrigeration". Meat Science 121 (2016): 64-72. https://doi.org/10.1016/j.meatsci.2016.05.001.
    10.1016/j.meatsci.2016.05.001
  170. Carlos Pinto; Sílvia A. Moreira; Liliana G. Fidalgo; Mauro D. Santos; Ivonne Delgadillo; Jorge A. Saraiva. "Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration". LWT - Food Science and Technology 72 (2016): 78-80. http://dx.doi.org/10.1016/j.lwt.2016.04.036.
    10.1016/j.lwt.2016.04.036
  171. Inês Baptista; Sílvia M. Rocha; Ângela Cunha; Jorge A. Saraiva; Adelaide Almeida. "Inactivation of Staphylococcus aureus by high pressure processing: An overview". Innovative Food Science & Emerging Technologies 36 (2016): 128-149. http://dx.doi.org/10.1016/j.ifset.2016.06.008.
    10.1016/j.ifset.2016.06.008
  172. Ferreira, M.; Pereira, S.; Almeida, A.; Queirós, R.; Delgadillo, I.; Saraiva, J.; Cunha, A.; SARAIVA, JORGE. "Effect of temperature and compression/decompression rates on high pressure inactivation of Listeria". Acta Alimentaria 45 1 (2016): 61-68. http://www.scopus.com/inward/record.url?eid=2-s2.0-84969795631&partnerID=MN8TOARS.
    10.1556/066.2015.4444
  173. Predná, L.; Habánová, M.; Gažarová, M.; Mendelová, A.; Habán, M.; Saraiva, J.M.A.; Queirós, R.. "Effect of thermal pasteurization and high pressure processing on bioactive properties in strawberry juice". Potravinarstvo 10 1 (2016): 537-542. http://www.scopus.com/inward/record.url?eid=2-s2.0-85016252121&partnerID=MN8TOARS.
    10.5219/648
  174. Moreirinha, C.; Almeida, A.; Saraiva, J.A.; Delgadillo, I.. "High-pressure processing effects on foodborne bacteria by mid-infrared spectroscopy analysis". LWT - Food Science and Technology 73 (2016): 212-218. http://www.scopus.com/inward/record.url?eid=2-s2.0-84973460163&partnerID=MN8TOARS.
    10.1016/j.lwt.2016.05.041
  175. Santos, E.S.; Abreu, M.M.; Saraiva, J.A.. "Mutielemental concentration and physiological responses of Lavandula pedunculata growing in soils developed on different mine wastes". Environmental Pollution 213 (2016): 43-52. http://www.scopus.com/inward/record.url?eid=2-s2.0-84960948693&partnerID=MN8TOARS.
    10.1016/j.envpol.2016.02.001
  176. Santos, M.C.; Nunes, C.; Jourdes, M.; Teissedre, P.-L.; Rodrigues, A.; Amado, O.; Saraiva, J.A.; Coimbra, M.A.. "Evaluation of the potential of high pressure technology as an enological practice for red wines". Innovative Food Science and Emerging Technologies 33 (2016): 76-83. http://www.scopus.com/inward/record.url?eid=2-s2.0-84961876936&partnerID=MN8TOARS.
    10.1016/j.ifset.2015.11.018
  177. Gomes, A.T.P.C.; Freire, P.C.; Domingos, C.R.M.; Neves, M.G.P.M.S.; Cavaleiro, J.A.S.; Almeida Paz, F.A.; Saraiva, J.A.; Tomé, A.C.. "Synthesis under high hydrostatic pressure-a new method to prepare 5,10,15,20-tetrakis[4-(substituted amino)-2,3,5,6-tetrafluorophenyl]porphyrins". Journal of Porphyrins and Phthalocyanines 20 8-11 (2016): 1377-1389. http://www.scopus.com/inward/record.url?eid=2-s2.0-84996939208&partnerID=MN8TOARS.
    10.1142/S108842461650111X
  178. Ferreira, M.; Almeida, A.; Delgadillo, I.; Saraiva, J.; Cunha, Â.. "Susceptibility of Listeria monocytogenes to high pressure processing: A review". Food Reviews International 32 4 (2016): 377-399. http://www.scopus.com/inward/record.url?eid=2-s2.0-84975849548&partnerID=MN8TOARS.
    10.1080/87559129.2015.1094816
  179. Yang, T.; Loureiro, F.J.A.; Queirós, R.P.; Pukazhselvan, D.; Antunes, I.; Saraiva, J.A.. "A detailed study of hydrostatic press, sintering aids and temperature on the densification behavior of Ba(Zr,Y)O3-delectrolyte". International Journal of Hydrogen Energy 41 27 (2016): 11510-11519. http://www.scopus.com/inward/record.url?eid=2-s2.0-84954306275&partnerID=MN8TOARS.
    10.1016/j.ijhydene.2015.11.176
  180. Habanova, M.; Saraiva, J.A.; Haban, M.; Schwarzova, M.; Chlebo, P.; Predna, L.; Gažo, J.; Wyka, J.. "Intake of bilberries (Vaccinium myrtillus L.) reduced risk factors for cardiovascular disease by inducing favorable changes in lipoprotein profiles". Nutrition Research 36 12 (2016): 1415-1422. http://www.scopus.com/inward/record.url?eid=2-s2.0-85006780387&partnerID=MN8TOARS.
    10.1016/j.nutres.2016.11.010
  181. Neto, R.; Mota, M.J.; Lopes, R.P.; Delgadillo, I.; Saraiva, J.A.. "Growth and metabolism of Oenococcus oeni for malolactic fermentation under pressure". Letters in Applied Microbiology 63 6 (2016): 426-433. http://www.scopus.com/inward/record.url?eid=2-s2.0-84991705125&partnerID=MN8TOARS.
    10.1111/lam.12664
  182. Sílvia A. Moreira; Ricardo V. Duarte; Pedro A.R. Fernandes; Susana P. Alves; Rui J. Bessa; Ivonne Delgadillo; Jorge A. Saraiva. "Hyperbaric storage preservation at room temperature using an industrial-scale equipment: Case of two commercial ready-to-eat pre-cooked foods". Innovative Food Science & Emerging Technologies 32 (2015): 29-36. https://doi.org/10.1016%2Fj.ifset.2015.09.016.
    10.1016/j.ifset.2015.09.016
  183. SARAIVA, JORGE. "A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25 ºC and 30 ºC with refrigeration". Food Science & Nutrition (2015): http://onlinelibrary.wiley.com/doi/10.1002/fsn3.212/abstract.
    10.1002/fsn3.212
  184. SARAIVA, JORGE. "Human Milk Composition and Preservation: Evaluation of High-Pressure Processing as a Non-Thermal Pasteurisation Technology". Critical Reviews in Food Science and Nutrition (2015): http://www.tandfonline.com/doi/abs/10.1080/10408398.2012.753402?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%3dpubmed.
    10.1080/10408398.2012.753402
  185. Baptista, I.; Queirós, R.P.; Cunha, T.; Rocha, S.M.; Saraiva, J.A.; Almeida, A.; Baptista, Inês; et al. "Evaluation of resistance development and viability recovery by toxigenic and non-toxigenic Staphylococcus aureus strains after repeated cycles of high hydrostatic pressure". Food Microbiology 46 (2015): 515-520. http://www.scopus.com/inward/record.url?eid=2-s2.0-84908300787&partnerID=MN8TOARS.
    10.1016/j.fm.2014.09.016
  186. Queirós, R.P.; Rainho, D.; Santos, M.D.; Fidalgo, L.G.; Delgadillo, I.; Saraiva, J.A.. "High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties". High Pressure Research 35 1 (2015): 69-77. http://www.scopus.com/inward/record.url?eid=2-s2.0-84922407605&partnerID=MN8TOARS.
    10.1080/08957959.2014.990009
  187. Santos, M.D.; Saraiva, J.A.; Gomes, M.T.S.R.; Santos, Mauro D.; Saraiva, Jorge A.; Gomes, M. Teresa S. R.. "Pasting of maize and rice starch after high pressure processing: Studies based on an acoustic wave sensor". Sensors and Actuators, B: Chemical 209 (2015): 323-327. http://www.scopus.com/inward/record.url?eid=2-s2.0-84918497912&partnerID=MN8TOARS.
    10.1016/j.snb.2014.11.110
  188. Santos, M.D.; Queirós, R.P.; Fidalgo, L.G.; Inácio, R.S.; Lopes, R.P.; Mota, M.J.; Sousa, S.G.; Delgadillo, I.; Saraiva, J.A.. "Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration". LWT - Food Science and Technology 62 1 (2015): 901-905. http://www.scopus.com/inward/record.url?eid=2-s2.0-84924163667&partnerID=MN8TOARS.
    10.1016/j.lwt.2014.06.055
  189. SARAIVA, JORGE. "High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage". Food Chemistry (2015):
    10.1016/j.foodchem.2015.05.002
  190. Barba, F.J.; Parniakov, O.; Pereira, S.A.; Wiktor, A.; Grimi, N.; Boussetta, N.; Saraiva, J.A.; et al. "Current applications and new opportunities for the use of pulsed electric fields in food science and industry". Food Research International 77 (2015): 773-798. http://www.scopus.com/inward/record.url?eid=2-s2.0-84949625298&partnerID=MN8TOARS.
    10.1016/j.foodres.2015.09.015
  191. Fernandes, P.A.R.; Moreira, S.A.; Duarte, R.; Santos, D.I.; Queirós, R.P.; Fidalgo, L.G.; Santos, M.D.; Delgadillo, I.; Saraiva, J.A.. "Preservation of sliced cooked ham at 25, 30 and 37 °C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage". Food and Bioproducts Processing 95 (2015): 200-207. http://www.scopus.com/inward/record.url?eid=2-s2.0-84931270863&partnerID=MN8TOARS.
    10.1016/j.fbp.2015.05.004
  192. Roselló-Soto, E.; Koubaa, M.; Moubarik, A.; Lopes, R.P.; Saraiva, J.A.; Boussetta, N.; Grimi, N.; Barba, F.J.. "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". Trends in Food Science and Technology 45 2 (2015): 296-310. http://www.scopus.com/inward/record.url?eid=2-s2.0-84941647754&partnerID=MN8TOARS.
    10.1016/j.tifs.2015.07.003
  193. Pazos, M.; Méndez, L.; Fidalgo, L.; Vázquez, M.; Antonio Torres, J.; Aubourg, S.P.; Saraiva, J.A.. "Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage". Food and Bioprocess Technology 8 10 (2015): 2159-2170. http://www.scopus.com/inward/record.url?eid=2-s2.0-84941744111&partnerID=MN8TOARS.
    10.1007/s11947-015-1567-z
  194. Pinto, S.C.; Rodrigues, A.R.; Saraiva, J.A.; Lopes-da-Silva, J.A.. "Catalytic activity of trypsin entrapped in electrospun poly(e-caprolactone) nanofibers". Enzyme and Microbial Technology 79-80 (2015): 8-18. http://www.scopus.com/inward/record.url?eid=2-s2.0-84937574949&partnerID=MN8TOARS.
    10.1016/j.enzmictec.2015.07.002
  195. Alexandre, E.M.C.; Rodrigues, I.M.M.A.; Saraiva, J.M.A.. "Influence of thermal and pressure treatments on inhibition of potato tuber sprouting". Czech Journal of Food Sciences 33 6 (2015): 524-530. http://www.scopus.com/inward/record.url?eid=2-s2.0-84951028843&partnerID=MN8TOARS.
    10.17221/241/2015-CJFS
  196. Castro, S.M.; Kolomeytseva, M.; Casquete, R.; Silva, J.; Saraiva, J.A.; Teixeira, P.. "Effect of high pressure on growth and bacteriocin production of Pediococcus acidilactici HA-6111-2". High Pressure Research 35 4 (2015): 405-418. http://www.scopus.com/inward/record.url?eid=2-s2.0-84947867170&partnerID=MN8TOARS.
    10.1080/08957959.2015.1101095
  197. Zinoviadou, K.G.; Galanakis, C.M.; Brncic, M.; Grimi, N.; Boussetta, N.; Mota, M.J.; Saraiva, J.A.; et al. "Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties". Food Research International 77 (2015): 743-752. http://www.scopus.com/inward/record.url?eid=2-s2.0-84949623935&partnerID=MN8TOARS.
    10.1016/j.foodres.2015.05.032
  198. Teixeira, B.; Marques, A.; Pires, C.; Ramos, C.; Batista, I.; Saraiva, J.A.; Nunes, M.L.. "Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties". LWT - Food Science and Technology 59 1 (2014): 533-539. http://www.scopus.com/inward/record.url?eid=2-s2.0-84903790202&partnerID=MN8TOARS.
    10.1016/j.lwt.2014.04.024
  199. Chotyakul, N.; Pateiro-Moure, M.; Saraiva, J.A.; Torres, J.A.; Pérez-Lamela, C.. "Simultaneous HPLC-DAD quantification of vitamins A and E content in raw, pasteurized, and UHT cow's milk and their changes during storage". European Food Research and Technology 238 4 (2014): 535-547. http://www.scopus.com/inward/record.url?eid=2-s2.0-84899458538&partnerID=MN8TOARS.
    10.1007/s00217-013-2130-7
  200. Coelho, E.; Rocha, M.A.M.; Saraiva, J.A.; Coimbra, M.A.. "Microwave superheated water and dilute alkali extraction of brewers' spent grain arabinoxylans and arabinoxylo-oligosaccharides". Carbohydrate Polymers 99 (2014): 415-422. http://www.scopus.com/inward/record.url?eid=2-s2.0-84884182709&partnerID=MN8TOARS.
    10.1016/j.carbpol.2013.09.003
  201. Fidalgo, L.G.; Saraiva, J.A.; Aubourg, S.P.; Vázquez, M.; Torres, J.A.. "Enzymatic Activity During Frozen Storage of Atlantic Horse Mackerel (Trachurus trachurus) Pre-treated by High-Pressure Processing". Food and Bioprocess Technology 8 3 (2014): 493-502. http://www.scopus.com/inward/record.url?eid=2-s2.0-84925483953&partnerID=MN8TOARS.
    10.1007/s11947-014-1420-9
  202. Fernandes, P.A.R.; Moreira, S.A.; Fidalgo, L.G.; Santos, M.D.; Queirós, R.P.; Delgadillo, I.; Saraiva, J.A.. "Food Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to Refrigeration". Food Engineering Reviews 7 1 (2014): http://www.scopus.com/inward/record.url?eid=2-s2.0-84921700896&partnerID=MN8TOARS.
    10.1007/s12393-014-9083-x
  203. Fidalgo, L.G.; Santos, M.D.; Queirós, R.P.; Inácio, R.S.; Mota, M.J.; Lopes, R.P.; Gonçalves, M.S.; Neto, R.F.; Saraiva, J.A.. "Hyperbaric storage at and above room temperature of a highly perishable food". Food and Bioprocess Technology 7 7 (2014): 2028-2037. http://www.scopus.com/inward/record.url?eid=2-s2.0-84901624747&partnerID=MN8TOARS.
    10.1007/s11947-013-1201-x
  204. Queirós, R.P.; Santos, M.D.; Fidalgo, L.G.; Mota, M.J.; Lopes, R.P.; Inácio, R.S.; Delgadillo, I.; Saraiva, J.A.. "Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration". Food Chemistry 147 (2014): 209-214. http://www.scopus.com/inward/record.url?eid=2-s2.0-84885782641&partnerID=MN8TOARS.
    10.1016/j.foodchem.2013.09.124
  205. Santos, M.D.; Ferreira, J.; Fidalgo, L.G.; Queirós, R.P.; Delgadillo, I.; Saraiva, J.A.. "Changes in maize starch water sorption isotherms caused by high pressure". International Journal of Food Science and Technology 49 1 (2014): 51-57. http://www.scopus.com/inward/record.url?eid=2-s2.0-84890442206&partnerID=MN8TOARS.
    10.1111/ijfs.12273
  206. Teixeira, B.; Marques, A.; Mendes, R.; Gonçalves, A.; Fidalgo, L.; Oliveira, M.; Saraiva, J.A.; et al. "Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage". Food and Bioprocess Technology 7 5 (2014): 1333-1343. http://www.scopus.com/inward/record.url?eid=2-s2.0-84897913900&partnerID=MN8TOARS.
    10.1007/s11947-013-1170-0
  207. Santos, M.D.; Cunha, P.; Queirós, R.P.; Fidalgo, L.G.; Delgadillo, I.; Saraiva, J.A.. "Effect of 300 and 500MPa pressure treatments on starch-water adsorption/desorption isotherms and hysteresis". High Pressure Research 34 4 (2014): 452-459. http://www.scopus.com/inward/record.url?eid=2-s2.0-84919417345&partnerID=MN8TOARS.
    10.1080/08957959.2014.970186
  208. Fidalgo, L.G.; Saraiva, J.A.; Aubourg, S.P.; Vázquez, M.; Torres, J.A.. "High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle". Czech Journal of Food Sciences 32 2 (2014): 188-193. http://www.scopus.com/inward/record.url?eid=2-s2.0-84899673803&partnerID=MN8TOARS.
  209. Torres, J.A.; Saraiva, J.A.; Guerra-Rodríguez, E.; Aubourg, S.P.; Vázquez, M.. "Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)". Innovative Food Science and Emerging Technologies 21 (2014): 2-11. http://www.scopus.com/inward/record.url?eid=2-s2.0-84897062985&partnerID=MN8TOARS.
    10.1016/j.ifset.2013.12.001
  210. Inácio, R.S.; Fidalgo, L.G.; Santos, M.D.; Queirós, R.P.; Saraiva, J.A.. "Effect of high-pressure treatments on microbial loads and physicochemical characteristics during refrigerated storage of raw milk Serra da Estrela cheese samples". International Journal of Food Science and Technology 49 5 (2014): 1272-1278. http://www.scopus.com/inward/record.url?eid=2-s2.0-84898406493&partnerID=MN8TOARS.
    10.1111/ijfs.12423
  211. Fidalgo, L.G.; Saraiva, J.A.; Aubourg, S.P.; Vázquez, M.; Torres, J.A.. "Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage". Innovative Food Science and Emerging Technologies 23 (2014): 18-24. http://www.scopus.com/inward/record.url?eid=2-s2.0-84901988844&partnerID=MN8TOARS.
    10.1016/j.ifset.2014.03.010
  212. Casquete, R.; Castro, S.M.; Villalobos, M.C.; Serradilla, M.J.; Queirós, R.P.; Saraiva, J.A.; Córdoba, M.G.; Teixeira, P.. "High pressure extraction of phenolic compounds from citrus peels†". High Pressure Research 34 4 (2014): 447-451. http://www.scopus.com/inward/record.url?eid=2-s2.0-84919418716&partnerID=MN8TOARS.
    10.1080/08957959.2014.986474
  213. Fonseca, L.; Santos, M.D.; Queirós, R.P.; Abrantes, I.; Saraiva, J.A.. "Laboratory tests on the elimination of the pinewood nematode (Bursaphelenchus xylophilus) in Pinus pinaster wood by high pressure". European Journal of Wood and Wood Products (2014): http://www.scopus.com/inward/record.url?eid=2-s2.0-84906795559&partnerID=MN8TOARS.
    10.1007/s00107-014-0836-2
  214. Duarte, R.V.; Moreira, S.A.; Fernandes, P.A.R.; Fidalgo, L.G.; Santos, M.D.; Queirós, R.P.; Santos, D.I.; Delgadillo, I.; Saraiva, J.A.. "Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration | Conservación bajo presión (almacenamiento hiperbárico) a 25°C, 30°C y 37°C de un producto lácteo altamente perecedero y comparación con la refrigeración". CYTA - Journal of Food (2014): http://www.scopus.com/inward/record.url?eid=2-s2.0-84922978639&partnerID=MN8TOARS.
    10.1080/19476337.2014.971876
  215. Chotyakul, N.; Pateiro-Moure, M.; Martínez-Carballo, E.; Saraiva, J.A.; Torres, J.A.; Pérez-Lamela, C.. "Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets". International Journal of Food Science and Technology 49 3 (2014): 679-688. http://www.scopus.com/inward/record.url?eid=2-s2.0-84894248630&partnerID=MN8TOARS.
    10.1111/ijfs.12350
  216. Sousa, S.G.; Santos, M.D.; Fidalgo, L.G.; Delgadillo, I.; Saraiva, J.A.. "Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum". Food Chemistry 151 (2014): 79-85. http://www.scopus.com/inward/record.url?eid=2-s2.0-84890075413&partnerID=MN8TOARS.
    10.1016/j.foodchem.2013.11.024
  217. Machado, M.F.; Queirós, R.P.; Santos, M.D.; Fidalgo, L.G.; Delgadillo, I.; Saraiva, J.A.. "Effect of ionic liquids alkyl chain length on horseradish peroxidase thermal inactivation kinetics and activity recovery after inactivation". World Journal of Microbiology and Biotechnology 30 2 (2014): 487-494. http://www.scopus.com/inward/record.url?eid=2-s2.0-84893639377&partnerID=MN8TOARS.
    10.1007/s11274-013-1466-2
  218. Vieira, E.; Rocha, M.A.M.; Coelho, E.; Pinho, O.; Saraiva, J.A.; Ferreira, I.M.P.L.V.O.; Coimbra, M.A.. "Valuation of brewer's spent grain using a fully recyclable integrated process for extraction of proteins and arabinoxylans". Industrial Crops and Products 52 (2014): 136-143. http://www.scopus.com/inward/record.url?eid=2-s2.0-84887556651&partnerID=MN8TOARS.
    10.1016/j.indcrop.2013.10.012
  219. Alexandre, E.M.C.; Carvalho, A.M.; Saraiva, J.A.. "Effect of high pressure on green pea seeds germination and plantlets development". High Pressure Research 34 1 (2014): 133-146. http://www.scopus.com/inward/record.url?eid=2-s2.0-84896392712&partnerID=MN8TOARS.
    10.1080/08957959.2013.843173
  220. Mota, M.J.; Lopes, R.P.; Delgadillo, I.; Saraiva, J.A.. "Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation". Process Biochemistry (2014): http://www.scopus.com/inward/record.url?eid=2-s2.0-84927539391&partnerID=MN8TOARS.
    10.1016/j.procbio.2015.03.016
  221. Santos, M.C.; Nunes, C.; Cappelle, J.; Gonçalves, F.J.; Rodrigues, A.; Saraiva, J.A.; Coimbra, M.A.. "Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine". Food Chemistry 141 3 (2013): 2558-2566. http://www.scopus.com/inward/record.url?eid=2-s2.0-84879228022&partnerID=MN8TOARS.
    10.1016/j.foodchem.2013.05.022
  222. Nasani, N.; Dias, P.A.N.; Saraiva, J.A.; Fagg, D.P.. "Synthesis and conductivity of Ba(Ce,Zr,Y)O3-d electrolytes for PCFCs by new nitrate-free combustion method". International Journal of Hydrogen Energy 38 20 (2013): 8461-8470. http://www.scopus.com/inward/record.url?eid=2-s2.0-84879223027&partnerID=MN8TOARS.
    10.1016/j.ijhydene.2013.04.078
  223. Teixeira, B.; Marques, A.; Ramos, C.; Neng, N.R.; Nogueira, J.M.F.; Saraiva, J.A.; Nunes, M.L.. "Chemical composition and antibacterial and antioxidant properties of commercial essential oils". Industrial Crops and Products 43 1 (2013): 587-595. http://www.scopus.com/inward/record.url?eid=2-s2.0-84865599300&partnerID=MN8TOARS.
    10.1016/j.indcrop.2012.07.069
  224. Salvador, A.C.; Saraiva, J.A.; Fidalgo, L.G.; Delgadillo, I.. "Effect of high pressure on cod (Gadus morhua) desalting". High Pressure Research 33 2 (2013): 432-439. http://www.scopus.com/inward/record.url?eid=2-s2.0-84881259604&partnerID=MN8TOARS.
    10.1080/08957959.2013.787070
  225. Teixeira, B.; Fidalgo, L.; Mendes, R.; Costa, G.; Cordeiro, C.; Marques, A.; Saraiva, J.A.; Nunes, M.L.. "Changes of enzymes activity and protein profiles caused by high-pressure processing in sea bass (dicentrarchus labrax) fillets". Journal of Agricultural and Food Chemistry 61 11 (2013): 2851-2860. http://www.scopus.com/inward/record.url?eid=2-s2.0-84875436221&partnerID=MN8TOARS.
    10.1021/jf3049643
  226. Vázquez, M.; Torres, J.A.; Gallardo, J.M.; Saraiva, J.; Aubourg, S.P.. "Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment". Innovative Food Science and Emerging Technologies 18 (2013): 24-30. http://www.scopus.com/inward/record.url?eid=2-s2.0-84876723559&partnerID=MN8TOARS.
    10.1016/j.ifset.2012.12.005
  227. Mota, M.J.; Lopes, R.P.; Delgadillo, I.; Saraiva, J.A.. "Microorganisms under high pressure - Adaptation, growth and biotechnological potential". Biotechnology Advances 31 8 (2013): 1426-1434. http://www.scopus.com/inward/record.url?eid=2-s2.0-84888008330&partnerID=MN8TOARS.
    10.1016/j.biotechadv.2013.06.007
  228. Boeri, C.N.; Neto Da Silva, F.J.; Ferreira, J.A.F.; Saraiva, J.M.A.; Moreira, R.S.. "Equilibrium moisture content isotherms of codfish (gadus morhua)". Journal of Aquatic Food Product Technology 22 6 (2013): 551-563. http://www.scopus.com/inward/record.url?eid=2-s2.0-84887744454&partnerID=MN8TOARS.
    10.1080/10498850.2012.672545
  229. Torres, J.A.; Vázquez, M.; Saraiva, J.A.; Gallardo, J.M.; Aubourg, S.P.. "Lipid damage inhibition by previous high pressure processing in white muscle of frozen horse mackerel". European Journal of Lipid Science and Technology 115 12 (2013): 1454-1461. http://www.scopus.com/inward/record.url?eid=2-s2.0-84890797411&partnerID=MN8TOARS.
    10.1002/ejlt.201300027
  230. Santos, M.C.; Salvador, Â.C.; Domingues, F.M.; Cruz, J.M.; Saraiva, J.A.. "Use of High Hydrostatic Pressure to Increase the Content of Xanthohumol in Beer Wort". Food and Bioprocess Technology 6 9 (2013): 2478-2485. http://www.scopus.com/inward/record.url?eid=2-s2.0-84881558344&partnerID=MN8TOARS.
    10.1007/s11947-012-0952-0
  231. Santos, M.C.; Nunes, C.; Rocha, M.A.M.; Rodrigues, A.; Rocha, S.M.; Saraiva, J.A.; Coimbra, M.A.. "Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration". Innovative Food Science and Emerging Technologies 20 (2013): 51-58. http://www.scopus.com/inward/record.url?eid=2-s2.0-84889099774&partnerID=MN8TOARS.
    10.1016/j.ifset.2013.07.001
  232. Teixeira, B.; Marques, A.; Ramos, C.; Serrano, C.; Matos, O.; Neng, N.R.; Nogueira, J.M.F.; Saraiva, J.A.; Nunes, M.L.. "Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil". Journal of the Science of Food and Agriculture 93 11 (2013): 2707-2714. http://www.scopus.com/inward/record.url?eid=2-s2.0-84880141377&partnerID=MN8TOARS.
    10.1002/jsfa.6089
  233. Aubourg, S.P.; Torres, J.A.; Saraiva, J.A.; Guerra-Rodríguez, E.; Vázquez, M.. "Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)". LWT - Food Science and Technology 53 1 (2013): 100-106. http://www.scopus.com/inward/record.url?eid=2-s2.0-84876740840&partnerID=MN8TOARS.
    10.1016/j.lwt.2013.01.028
  234. Oliveira, S.C.T.; Figueiredo, A.B.; Evtuguin, D.V.; Saraiva, J.A.. "High pressure treatment as a tool for engineering of enzymatic reactions in cellulosic fibres". Bioresource Technology 107 (2012): 530-534. http://www.scopus.com/inward/record.url?eid=2-s2.0-84856566597&partnerID=MN8TOARS.
    10.1016/j.biortech.2011.12.093
  235. Ventura, S.P.M.; Santos, L.D.F.; Saraiva, J.A.; Coutinho, J.A.P.. "Concentration effect of hydrophilic ionic liquids on the enzymatic activity of Candida antarctica lipase B". World Journal of Microbiology and Biotechnology 28 6 (2012): 2303-2310. http://www.scopus.com/inward/record.url?eid=2-s2.0-84860844789&partnerID=MN8TOARS.
    10.1007/s11274-012-1037-y
  236. Ventura, S.P.M.; Santos, L.D.F.; Saraiva, J.A.; Coutinho, J.A.P.. "Ionic liquids microemulsions: The key to Candida antarctica lipase B superactivity". Green Chemistry 14 6 (2012): 1620-1625. http://www.scopus.com/inward/record.url?eid=2-s2.0-84870541933&partnerID=MN8TOARS.
    10.1039/c2gc35197h
  237. Saraiva, J.A.; Tavares, A.P.M.; Xavier, A.M.R.B.. "Effect of the inducers veratryl alcohol, xylidine, and ligninosulphonates on activity and thermal stability and inactivation kinetics of laccase from trametes versicolor". Applied Biochemistry and Biotechnology 167 4 (2012): 685-693. http://www.scopus.com/inward/record.url?eid=2-s2.0-84863725250&partnerID=MN8TOARS.
    10.1007/s12010-012-9719-3
  238. Santos, M.C.; Nunes, C.; Saraiva, J.A.; Coimbra, M.A.. "Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: Review of their potentialities and limitations". European Food Research and Technology 234 1 (2012): 1-12. http://www.scopus.com/inward/record.url?eid=2-s2.0-84855236303&partnerID=MN8TOARS.
    10.1007/s00217-011-1614-6
  239. Teixeira, B.; Marques, A.; Ramos, C.; Batista, I.; Serrano, C.; Matos, O.; Neng, N.R.; et al. "European pennyroyal (Mentha pulegium) from Portugal: Chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil". Industrial Crops and Products 36 1 (2012): 81-87. http://www.scopus.com/inward/record.url?eid=2-s2.0-80053171861&partnerID=MN8TOARS.
    10.1016/j.indcrop.2011.08.011
  240. Saraiva, J.A.; Rodrigues, I.M.. "Inhibition of potato tuber sprouting by pressure treatments". International Journal of Food Science and Technology 46 1 (2011): 61-66. http://www.scopus.com/inward/record.url?eid=2-s2.0-78650234435&partnerID=MN8TOARS.
    10.1111/j.1365-2621.2010.02455.x
  241. Correia, I.; Nunes, A.; Saraiva, J.A.; Barros, A.S.; Delgadillo, I.. "High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking". LWT - Food Science and Technology 44 4 (2011): 1245-1249. http://www.scopus.com/inward/record.url?eid=2-s2.0-78751703985&partnerID=MN8TOARS.
    10.1016/j.lwt.2010.10.021
  242. Ferreira, A.R.F.C.; Figueiredo, A.B.; Evtuguin, D.V.; Saraiva, J.A.. "High pressure pre-treatments promote higher rate and degree of enzymatic hydrolysis of cellulose". Green Chemistry 13 10 (2011): 2764-2767. http://www.scopus.com/inward/record.url?eid=2-s2.0-80053506476&partnerID=MN8TOARS.
    10.1039/c1gc15500h
  243. Castro, S.M.; Saraiva, J.A.; Domingues, F.M.J.; Delgadillo, I.. "Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)". LWT - Food Science and Technology 44 2 (2011): 363-369. http://www.scopus.com/inward/record.url?eid=2-s2.0-77958505108&partnerID=MN8TOARS.
    10.1016/j.lwt.2010.09.020
  244. Boeri, C.; Neto Da Silva, F.; Ferreira, J.; Saraiva, J.; Salvador, Â.. "Predicting the drying kinetics of salted codfish (Gadus Morhua): Semi-empirical, diffusive and neural network models". International Journal of Food Science and Technology 46 3 (2011): 509-515. http://www.scopus.com/inward/record.url?eid=2-s2.0-79952001312&partnerID=MN8TOARS.
    10.1111/j.1365-2621.2010.02513.x
  245. Cardoso, C.L.; Mendes, R.O.; Saraiva, J.A.; Vaz-Pires, P.R.; Nunes, M.L.. "Quality characteristics of high pressure-induced hake (Merluccius capensis) protein gels with and without MTGase". Journal of Aquatic Food Product Technology 19 3-4 (2010): 193-213. http://www.scopus.com/inward/record.url?eid=2-s2.0-78149279361&partnerID=MN8TOARS.
    10.1080/10498850.2010.506255
  246. Figueiredo, A.; Evtuguin, D.; Saraiva, J.. "Effect of high pressure treatment on structure and properties of cellulose in eucalypt pulps". Cellulose 17 6 (2010): 1193-1202. http://www.scopus.com/inward/record.url?eid=2-s2.0-78049277192&partnerID=MN8TOARS.
    10.1007/s10570-010-9454-2
  247. Cardoso, S.M.; Mafra, I.; Reis, A.; Nunes, C.; Saraiva, J.A.; Coimbra, M.A.. "Naturally fermented black olives: Effect on cell wall polysaccharides and on enzyme activities of Taggiasca and Conservolea varieties". LWT - Food Science and Technology 43 1 (2010): 153-160. http://www.scopus.com/inward/record.url?eid=2-s2.0-70349147838&partnerID=MN8TOARS.
    10.1016/j.lwt.2009.06.001
  248. Salvador, A.C.; Santos, M.D.C.; Saraiva, J.A.. "Effect of the ionic liquid [bmim]Cl and high pressure on the activity of cellulase". Green Chemistry 12 4 (2010): 632-635. http://www.scopus.com/inward/record.url?eid=2-s2.0-77950578811&partnerID=MN8TOARS.
    10.1039/b918879g
  249. Nunes, C.; Rato, A.E.; Barros, A.S.; Saraiva, J.A.; Coimbra, M.A.. "Search for suitable maturation parameters to define the harvest maturity of plums (Prunus domestica L.): A case study of candied plums". Food Chemistry 112 3 (2009): 570-574. http://www.scopus.com/inward/record.url?eid=2-s2.0-49349109651&partnerID=MN8TOARS.
    10.1016/j.foodchem.2008.06.007
  250. Nunes, C.; Santos, C.; Pinto, G.; Silva, S.; Lopes-da-Silva, J.A.; Saraiva, J.A.; Coimbra, M.A.. "Effects of ripening on microstructure and texture of "Ameixa d'Elvas" candied plums". Food Chemistry 115 3 (2009): 1094-1101. http://www.scopus.com/inward/record.url?eid=2-s2.0-62249161407&partnerID=MN8TOARS.
    10.1016/j.foodchem.2008.12.089
  251. Cardoso, S.M.; Mafra, I.; Reis, A.; Barros, A.S.; Nunes, C.; Georget, D.M.R.; Smith, A.C.; et al. "Traditional and industrial oven-dry processing of olive fruits: Influence on textural properties, cell wall polysaccharide composition, and enzymatic activity". European Food Research and Technology 229 3 (2009): 415-425. http://www.scopus.com/inward/record.url?eid=2-s2.0-67650805391&partnerID=MN8TOARS.
    10.1007/s00217-009-1074-4
  252. Ramirez, R.; Saraiva, J.; Lamela, C.P.; Torres, J.A.. "Reaction kinetics analysis of chemical changes in pressure-assisted thermal processing". Food Engineering Reviews 1 1 (2009): 16-30. http://www.scopus.com/inward/record.url?eid=2-s2.0-78049299237&partnerID=MN8TOARS.
    10.1007/s12393-009-9002-8
  253. Sarmento, A.C.; Oliveira, C.S.; Pereira, A.; Esteves, V.I.; Moir, A.J.G.; Saraiva, J.; Pires, E.; Barros, M.. "Unfolding of cardosin A in organic solvents and detection of intermediaries". Journal of Molecular Catalysis B: Enzymatic 57 1-4 (2009): 115-122. http://www.scopus.com/inward/record.url?eid=2-s2.0-64049089681&partnerID=MN8TOARS.
    10.1016/j.molcatb.2008.08.004
  254. Santos, E.S.; Abreu, M.M.; Nabais, C.; Saraiva, J.A.. "Trace elements and activity of antioxidative enzymes in Cistus ladanifer L. growing on an abandoned mine area". Ecotoxicology 18 7 (2009): 860-868. http://www.scopus.com/inward/record.url?eid=2-s2.0-69549088159&partnerID=MN8TOARS.
    10.1007/s10646-009-0329-y
  255. Ferreira, E.H.d.R.; Rosenthal, A.; Calado, V.; Saraiva, J.; Mendo, S.. "Byssochlamys nivea inactivation in pineapple juice and nectar using high pressure cycles". Journal of Food Engineering 95 4 (2009): 664-669. http://www.scopus.com/inward/record.url?eid=2-s2.0-69249230759&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2009.06.053
  256. Nunes, C.; Guyot, S.; Marnet, N.; Barros, A.S.; Saraiva, J.A.; Renard, C.M.G.C.; Coimbra, M.A.. "Characterization of plum procyanidins by thiolytic depolymerization". Journal of Agricultural and Food Chemistry 56 13 (2008): 5188-5196. http://www.scopus.com/inward/record.url?eid=2-s2.0-47849121432&partnerID=MN8TOARS.
    10.1021/jf8006135
  257. Castro, S.M.; Saraiva, J.A.; Lopes-da-Silva, J.A.; Delgadillo, I.; Loey, A.V.; Smout, C.; Hendrickx, M.. "Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)". Food Chemistry 107 4 (2008): 1436-1449. http://www.scopus.com/inward/record.url?eid=2-s2.0-36448941440&partnerID=MN8TOARS.
    10.1016/j.foodchem.2007.09.074
  258. Nunes, C.; Coimbra, M.A.; Saraiva, J.; Rocha, S.M.. "Study of the volatile components of a candied plum and estimation of their contribution to the aroma". Food Chemistry 111 4 (2008): 897-905. http://www.scopus.com/inward/record.url?eid=2-s2.0-46749140825&partnerID=MN8TOARS.
    10.1016/j.foodchem.2008.05.003
  259. Nunes, C.; Santos, C.; Pinto, G.; Lopes-da-Silva, J.A.; Saraiva, J.A.; Coimbra, M.A.. "Effect of candying on microstructure and texture of plums (Prunus domestica L.)". LWT - Food Science and Technology 41 10 (2008): 1776-1783. http://www.scopus.com/inward/record.url?eid=2-s2.0-50449109159&partnerID=MN8TOARS.
    10.1016/j.lwt.2008.02.006
  260. Nunes, C.; Saraiva, J.A.; Coimbra, M.A.. "Effect of candying on cell wall polysaccharides of plums (Prunus domestica L.) and influence of cell wall enzymes". Food Chemistry 111 3 (2008): 538-548. http://www.scopus.com/inward/record.url?eid=2-s2.0-46049113056&partnerID=MN8TOARS.
    10.1016/j.foodchem.2008.04.016
  261. Saraiva, J.A.; Nunes, C.S.; Coimbra, M.A.. "Purification and characterization of olive (Olea europaea L.) peroxidase - Evidence for the occurrence of a pectin binding peroxidase". Food Chemistry 101 4 (2007): 1571-1579. http://www.scopus.com/inward/record.url?eid=2-s2.0-33947304611&partnerID=MN8TOARS.
    10.1016/j.foodchem.2006.04.012
  262. Castro, S.M.; Loey, A.V.; Saraiva, J.A.; Smout, C.; Hendrickx, M.. "Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)". European Food Research and Technology 226 1-2 (2007): 33-43. http://www.scopus.com/inward/record.url?eid=2-s2.0-34648814086&partnerID=MN8TOARS.
    10.1007/s00217-006-0505-8
  263. Nunes, C.S.; Castro, S.M.; Saraiva, J.A.; Coimbra, M.A.; Hendrickx, M.E.; Van Loey, A.M.. "Thermal and high-pressure stability of purified pectin methylesterase from plums (prunus domestica)". Journal of Food Biochemistry 30 2 (2006): 138-154. http://www.scopus.com/inward/record.url?eid=2-s2.0-33644977428&partnerID=MN8TOARS.
    10.1111/j.1745-4514.2006.00057.x
  264. Castro, S.M.; Loey, A.V.; Saraiva, J.A.; Smout, C.; Hendrickx, M.. "Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity". Enzyme and Microbial Technology 38 6 (2006): 831-838. http://www.scopus.com/inward/record.url?eid=2-s2.0-32844455500&partnerID=MN8TOARS.
    10.1016/j.enzmictec.2005.08.009
  265. Castro, S.M.; Loey, A.V.; Saraiva, J.A.; Smout, C.; Hendrickx, M.. "Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments". Journal of Food Engineering 75 1 (2006): 50-58. http://www.scopus.com/inward/record.url?eid=2-s2.0-31944446977&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2005.03.050
  266. Nunes, C.; Rocha, S.M.; Saraiva, J.; Coimbra, M.A.. "Simple and solvent-free methodology for simultaneous quantification of methanol and acetic acid content of plant polysaccharides based on headspace solid phase microextraction-gas chromatography (HS-SPME-GC-FID)". Carbohydrate Polymers 64 2 (2006): 306-311. http://www.scopus.com/inward/record.url?eid=2-s2.0-33646076227&partnerID=MN8TOARS.
    10.1016/j.carbpol.2005.11.039
  267. Mafra, I.; Barros, A.S.; Nunes, C.; Vitorino, R.; Saraiva, J.; Smith, A.C.; Waldron, K.W.; Delgadillo, I.; Coimbra, M.A.. "Ripening-related changes in the cell walls of olive (Olea europaea L.) pulp of two consecutive harvests". Journal of the Science of Food and Agriculture 86 6 (2006): 988-998. http://www.scopus.com/inward/record.url?eid=2-s2.0-33646252699&partnerID=MN8TOARS.
    10.1002/jsfa.2447
  268. Machado, M.F.; Saraiva, J.M.. "Thermal stability and activity regain of horseradish peroxidase in aqueous mixtures of imidazolium-based ionic liquids". Biotechnology Letters 27 16 (2005): 1233-1239. http://www.scopus.com/inward/record.url?eid=2-s2.0-24744435515&partnerID=MN8TOARS.
    10.1007/s10529-005-0023-y
  269. Castro, S.M.; Van Loey, A.; Saraiva, J.A.; Smout, C.; Hendrickx, M.. "Process stability of Capsicum annuum pectin methylesterase in model systems, pepper puree and intact pepper tissue". European Food Research and Technology 221 3-4 (2005): 452-458. http://www.scopus.com/inward/record.url?eid=2-s2.0-23944437958&partnerID=MN8TOARS.
    10.1007/s00217-005-1205-5
  270. Castro, S.M.; Van Loey, A.; Saraiva, J.A.; Smout, C.; Hendrickx, M.. "Activity and process stability of purified green pepper (Capsicum annuum) pectin methylesterase". Journal of Agricultural and Food Chemistry 52 18 (2004): 5724-5729. http://www.scopus.com/inward/record.url?eid=2-s2.0-4444335357&partnerID=MN8TOARS.
  271. Castro, S.M.; Van Loey, A.; Saraiva, J.; Smout, C.; Hendrickx, M.. "Stability studies of pectin methylesterase from green bell pepper (Capsicum annuum).". Communications in agricultural and applied biological sciences 69 2 (2004): 65-68. http://www.scopus.com/inward/record.url?eid=2-s2.0-16644381124&partnerID=MN8TOARS.
  272. Castro, S.; Saraiva, J.; Delgadillo, I.; Sousa, A.. "Effect of pressure and blanching treatments on endogenous enzymatic activity and vitamin C content of bell pepper fruit". High Pressure Research 23 1-2 SPEC. (2003): 97-100. http://www.scopus.com/inward/record.url?eid=2-s2.0-2542516062&partnerID=MN8TOARS.
  273. Machado, M.F.; Saraiva, J.. "Inactivation and reactivation kinetics of horseradish peroxidase in phosphate buffer and buffer-dimethylformamide solutions". Journal of Molecular Catalysis B: Enzymatic 19-20 (2002): 451-457. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037010672&partnerID=MN8TOARS.
    10.1016/S1381-1177(02)00198-4
  274. Saraiva, J.; Vitorino, R.; Nunes, C.; Coimbra, M.A.. "Effect of high pressure treatments on protease and ß-galactosidase activities of table olives". High Pressure Research 22 3-4 (2002): 669-672. http://www.scopus.com/inward/record.url?eid=2-s2.0-0348001941&partnerID=MN8TOARS.
    10.1080/08957950212422
  275. Lemos, M.A.; Oliveira, J.C.; Saraiva, J.A.. "Effect of water content on the thermal inactivation kinetics of horseradish peroxidase freeze-dried from alkaline pH". Food Science and Technology International 7 5 (2001): 393-398. http://www.scopus.com/inward/record.url?eid=2-s2.0-0035528043&partnerID=MN8TOARS.
    10.1106/E9NW-1TB4-KU4W-8X7M
  276. Lemos, M.A.; Oliveira, J.C.; Saraiva, J.A.. "Influence of pH on the Thermal Inactivation Kinetics of Horseradish Peroxidase in Aqueous Solution". LWT - Food Science and Technology 33 5 (2000): 362-368. http://www.scopus.com/inward/record.url?eid=2-s2.0-0000802659&partnerID=MN8TOARS.
    10.1006/fstl.2000.0694
  277. Saraiva, J.; Oliveira, J.; Hendrickx, M.. "Thermal inactivation kinetics of suspensions of Bacillus amyloliquefaciens a-amylase in hydrophobic organic solvents". LWT - Food Science and Technology 29 4 (1996): 310-315. http://www.scopus.com/inward/record.url?eid=2-s2.0-0030526983&partnerID=MN8TOARS.
    10.1006/fstl.1996.0047
  278. Saraiva, J.; Oliveira, J.C.; Lemos, A.; Hendrickx, M.. "Analysis of the kinetic patterns of horseradish peroxidase thermal inactivation in sodium phosphate buffer solutions of different ionic strength". International Journal of Food Science and Technology 31 3 (1996): 223-231. http://www.scopus.com/inward/record.url?eid=2-s2.0-21444460535&partnerID=MN8TOARS.
  279. Saraiva, J.; Oliveira, J.C.; Oliveira, S.; Hendrickx, M.. "Inactivation kinetics of horseradish peroxidase in organic solvents of different hydrophobicity at different water contents". International Journal of Food Science and Technology 31 3 (1996): 233-240. http://www.scopus.com/inward/record.url?eid=2-s2.0-21444439129&partnerID=MN8TOARS.
  280. Saraiva, J.; Oliveira, J.C.; Hendrickx, M.; Oliveira, F.A.R.; Tobback, P.. "Analysis of the inactivation kinetics of freeze-dried a-amylase from Bacillus amyloliquefaciens at different moisture contents". LWT - Food Science and Technology 29 3 (1996): 260-266. http://www.scopus.com/inward/record.url?eid=2-s2.0-0030140591&partnerID=MN8TOARS.
    10.1006/fstl.1996.0038
  281. HENDRICKX, M.; SARAIVA, J.; LYSSENS, J.; OLIVEIRA, J.; TOBBACK, P.. "The influence of water activity on thermal stability of horseradish peroxidase". International Journal of Food Science & Technology 27 1 (1992): 33-40. http://www.scopus.com/inward/record.url?eid=2-s2.0-84988121020&partnerID=MN8TOARS.
    10.1111/j.1365-2621.1992.tb01175.x
Capítulo de livro
  1. Carlos A. Pinto; Vasco J. Lima; Renata A. Amaral; Mirian Pateiro; Jose Manuel Lorenzo; Jorge A. Saraiva. "Development of fermented food products assisted by ultrasound". 2021.
    10.1016/B978-0-12-818275-8.00006-4
  2. Maria J. Mota; Rita P. Lopes; Ana M. Gomes; Ivonne Delgadillo; SARAIVA, JORGE. "Enhancing Microbial Growth Using Emerging Technologies". In Fermentation Processes: Emerging and Conventional Technologies, 171-193. Estados Unidos: Wiley, 2021.
    Publicado
  3. Garcia, J.M.; Castro, S.M.; Casquete, R.; Silva, J.; Queirós, R.; Saraiva, J.A.; Teixeira, P.. "Mild pressure treatments applied to pediococcus acidilactici HA-6111-2 at exponential growth phase". 1139-1149. 2021.
  4. Gómez, B.; Munekata, P.E.S.; Barba, F.J.; Pinto, C.A.; Saraiva, J.A.; Lorenzo, J.M.. "Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods". 74-86. 2020.
  5. Vieira, P.; Ribeiro, C.; Pinto, C.A.; Saraiva, J.A.; Barba, F.J.. "Application of HPP in food fermentation processes". 329-351. 2020.
  6. Lopes, R.P.; Mota, M.J.; Rodrigues, J.E.; Goodfellow, B.J.; Delgadillo, I.; Saraiva, J.A.. "Impact of HPP on probiotics: Kinetic and metabolic profiling study of yogurt produced under different pressure conditions". 71-85. 2020.
  7. Moreira, S.A.; Pintado, M.; Saraiva, J.A.. "High hydrostatic pressure-assisted extraction: A review on its effects on bioactive profile and biological activities of extracts". 317-328. 2020.
  8. Alexandre, E.M.C.; Moreira, S.A.; Pinto, C.A.; Pintado, M.; Saraiva, J.A.. "Analysis of glucosinolates content in food products". 213-250. 2019.
  9. Alexandre, E.M.C.; Pinto, C.A.; Moreira, S.A.; Pintado, M.; Saraiva, J.A.. "Nonthermal food processing/preservation technologies". 141-169. 2019.
  10. Santos, D.I.; Saraiva, J.M.A.; Vicente, A.A.; Moldão-Martins, M.. "Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients". 23-54. 2019.
  11. Castro, S.M.; Inácio1, R.S.; Alexandre, E.M.C.; Fidalgo, L.G.; Pereira, S.; Quaresma, P.; Freitas, P.; et al. "Environmental footprint of emerging technologies, regulatory and legislative issues". 255-276. Academic Press, 2018.
    https://doi.org/10.1016/B978-0-12-811031-7.00008-X
  12. Lorenzo, J.M.; Munekata, P.E.; Dominguez, R.; Pateiro, M.; Saraiva, J.A.; Franco, D.. "Main groups of microorganisms of relevance for food safety and stability: General aspects and overall description". 53-107. 2018.
  13. Santos, M.D.; Fidalgo, L.G.; Inácio, R.S.; Duarte, R.V.; Delgadillo, I.; Roohinejad, S.; Koubaa, M.; Barba, F.J.; Saraiva, J.A.. "Hyperbaric Storage of Fruit Juice and Impact on Composition". 607-619. 2018.
  14. Koubaa, M.; Barba, F.J.; Bursac Kovacevic, D.; Putnik, P.; Santos, M.D.; Queirós, R.P.; Moreira, S.A.; et al. "Pulsed Electric Field Processing of Fruit Juices". 437-449. 2018.
  15. Scepankova, Hana; Saraiva, Jorge A.; Estevinho, Leticia M.; Scepankova, H.; Saraiva, J.A.; Estevinho, L.M.. "Honey health benefits and uses in medicine". 83-96. 2017.
    10.1007/978-3-319-59689-1_4
  16. Alexandre, E.M.C.; Inácio, R.S.; Ribeiro, A.C.; Lemos, Á.; Pereira, S.; Castro, S.M.; Teixeira, P.; et al. "Effect of commercial emerging nonthermal technologies on food products: Microbiological aspects". 397-427. 2017.
  17. Alexandre, E.M.C.; Moreira, S.A.; Pintado, M.; Saraiva, J.A.. "Emergent extraction technologies to valorize fruit and vegetable residues". 37-79. 2017.
  18. Santos, M.D.; Queirós, R.P.; Moreira, S.A.; Zhu, Z.; Barba, F.J.; Saraiva, J.A.. "Interaction of compounds". 335-354. 2017.
  19. Nunes, C.; Santos, M.C.; Saraiva, J.A.; Rocha, S.M.; Coimbra, M.A.. "Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks". 205-235. 2017.
    10.1016/bs.afnr.2017.01.003
  20. Silva, E.S.; Roohinejad, S.; Koubaa, M.; Barba, F.J.; Jambrak, A.R.; Vukušic, T.; Santos, M.D.; Queirós, R.P.; Saraiva, J.A.. "Effect of pulsed electric fields on food constituents". 2115-2133. 2017.
  21. Garcia, J.M.; Castro, S.M.; Casquete, R.; Silva, J.; Queirós, R.; Saraiva, J.A.; Teixeira, P.. "Mild pressure treatments applied to Pediococcus Acidilactici HA-6111-2 at exponential growth phase". 137-151. 2016.
  22. Barba, F.J.; Orlien, V.; Mota, M.J.; Lopes, R.P.; Pereira, S.A.; Saraiva, J.A.. "Implementation of Emerging Technologies". 117-148. 2016.
  23. Lopes, R.P.; Mota, M.J.; Delgadillo, I.; Saraiva, J.A.. "Pasteurization: Effect on Sensory Quality and Nutrient Composition". 246-263. 2015.
  24. SARAIVA, JORGE. "High Pressure Processing of Fruits and Fruit Products". 2014.
    10.1016/B978-0-12-411479-1.00004-8.
  25. Castro, S.M.; Saraiva, J.A.; Delgadillo, I.. "Mild high-pressure treatments as an alternative to conventional thermal blanching: A case study on pepper fruits". 155-181. 2014.
  26. Saraiva, J.A.; Delgadillo, I.; Nunes, A.; Correia, A.I.L.. "High-pressure processing for improving: Digestibility of cooked sorghum protein". 183-194. 2014.
Livro
  1. Santos, Diana I.; Saraiva, Jorge Manuel Alexandre; Vicente, A. A.; Moldão-Martins, Margarida. 2 - Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients. Woodhead Publishing. 2019.
    10.1016/B978-0-12-814174-8.00002-0
  2. Barba, F.J.; Saraiva, J.M.A.; Cravotto, G.; Lorenzo, J.M.. Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds. 2019.
    10.1016/C2017-0-01309-5
  3. Saraiva, J.A.; Cláudia, C.S.; Nunes, S.; Coimbra, M.A.. Purification and Characterization of Olive (Olea europaea L.) Peroxidases. 2010.
    10.1016/B978-0-12-374420-3.00036-X
Tese / Dissertação
  1. Fernandes, Luana. "Effect of several post-harvest technologies on the food quality and safety of edible flowers". Doutoramento, 2019. http://hdl.handle.net/10773/25648.
  2. Santos, João Pedro Ferreira dos. "Effect of high-pressure pre-treatment on the enzymatic activity related to quality loss in frozen hake". Mestrado, 2018. http://hdl.handle.net/10773/25529.
  3. Pais, Adriana Cabrita Sousa. "High pressure extraction of diterpenes from the seaweed Bifurcaria bifurcata". Mestrado, 2018. http://hdl.handle.net/10773/25428.
  4. Lopes, Rita Pinheiro. "Production of yogurt under high pressure: effect on fermentative process and yogurt characteristic". Doutoramento, 2018. http://hdl.handle.net/10773/25577.
  5. Baptista, Maria Inês Ramos Pilreira. "New approaches to control and detect enterotoxic Staphylococcus aureus strains". Doutoramento, 2018. http://hdl.handle.net/10773/22771.
  6. Ribeiro, Ana Catarina Sousa. "Efeito combinado da pressão e da temperatura na produção de Kefir". Mestrado, 2017. http://hdl.handle.net/10773/21247.
  7. Castro, Diana Maria Gonçalves de. "Acompanhamento de processos de congelação e de ultracongelação de produtos cárnicos". Mestrado, 2017. http://hdl.handle.net/10773/22408.
  8. Ferreira, Ricardo Miguel Moura. "Adaptation of Saccharomyces cerevisiae to high pressure". Mestrado, 2017. http://hdl.handle.net/10773/22551.
  9. Santos, João Tiago Ribeiro. "Novas formas de apresentação de charcuteria tradicional portuguesa". Mestrado, 2017. http://hdl.handle.net/10773/22782.
  10. Quaresma, Patrícia Jorge Marques. "Chocolate milk preservation by hyperbaric storage, a new and environmentally friendlier preservation technology". Licenciatura, 2017. http://hdl.handle.net/10773/21246.
  11. Pinto, Carlos Alberto Cruz. "Evaluation of hyperbaric storage effect on Bacillus subtilis and Alicyclobacillus acidoterrestris endosporesre". Mestrado, 2017. http://hdl.handle.net/10773/22523.
  12. Lemos, Álvaro Tomaz de. "Efeito combinado de pressão e temperatura no armazenamento hiperbárico do sumo de melancia". Mestrado, 2016. http://hdl.handle.net/10773/18159.
  13. Bernardo, Gonçalo Martins. "Desenvolvimento e investigação de novos produtos e outros projetos relacionados com a indústria do tomate e alta pressão". Mestrado, 2016. http://hdl.handle.net/10773/21092.
  14. Carta, Ana Margarida Martins Salgueiro. "Use of ultra-high pressure in the modification of physical and sensorial properties of tissue papers". Doutoramento, 2016. http://hdl.handle.net/10773/21212.
  15. Castro, Luís Manuel Gomes de. "Extração assistida por alta pressão". Mestrado, 2016. http://hdl.handle.net/10773/21299.
  16. Silva, Ana Mafalda Vidal Tavares da. "Armazenamento hiperbárico à temperatura ambiente do sumo de melancia cmo alternativa à refrigeração". Mestrado, 2016. http://hdl.handle.net/10773/21172.
  17. Silva, Fabiana Correia Pinto da. "Estudo da pasteurização por alta pressão de alimentos". Mestrado, 2015. http://hdl.handle.net/10773/15326.
  18. Correia, Francelina Flor de Sousa. "Formulação de produtos alimentares comerciais à base de soja". Mestrado, 2015. http://hdl.handle.net/10773/15389.
  19. Moreirinha, Ana Catarina Fernandes. "Development of infrared spectroscopy for assessing bacterial quality in foods". Doutoramento, 2015. http://hdl.handle.net/10773/15278.
  20. Santos, Mickael da Costa. "Study of the influence of high hydrostatic pressure on wine chemical and sensorial characteristics". Doutoramento, 2015. http://hdl.handle.net/10773/14822.
  21. Falcão, Andreia Micaela Rodrigues. "Estudos de utilização, tratamento e valorização de resíduos sólidos : casca de ovo". Mestrado, 2015. http://hdl.handle.net/10773/14886.
  22. Fernandes, Pedro António Rodrigues. "Hyperbaric storage of meat products at room temperature". Mestrado, 2014. http://hdl.handle.net/10773/13823.
  23. Moreira, Sílvia Alexandra Monteiro. "Hyperbaric storage of soup and comparison with refrigeration". Mestrado, 2014. http://hdl.handle.net/10773/13737.
  24. Duarte, Ricardo Valente. "Storage under pressure of requeijão without refrigeration". Mestrado, 2014. http://hdl.handle.net/10773/13824.
  25. Couceiro, Joana Duarte Baptista. "Inativação fotodinâmica de endósporos bacterianos: aplicação de alta pressão como coadjuvante na ligação de fotossensibilizador". Mestrado, 2014. http://hdl.handle.net/10773/14288.
  26. Reis,Sílvia Abrantes. "Inativação do bacteriófago T4 por alta pressão". Mestrado, 2014. http://hdl.handle.net/10773/15449.
  27. Gonçalves, Mafalda Sofia Mendes. "Effect of pasteurization and high pressure in donkey milk and colostrum". Mestrado, 2013. http://hdl.handle.net/10773/12599.
  28. Lopes, Rita Pinheiro. "Effects of high hydrostatic pressure on yogurt production". Mestrado, 2013. http://hdl.handle.net/10773/11477.
  29. Pereira, Sónia Maria Leite. "Efeito da temperatura e pH na inativação de Listeria por alta pressão". Mestrado, 2013. http://hdl.handle.net/10773/13360.
  30. Teixeira, Bárbara Patrícia Boucinha. "Natural substances and high pressure processing to preserve sea bass". Doutoramento, 2013. http://hdl.handle.net/10773/11032.
  31. Neto, Ricardo Francisco. "High pressure effect on malolactic bacteria growth and metabolism". Mestrado, 2013. http://hdl.handle.net/10773/11603.
  32. Inácio, Ana Rita Santos. "High pressure effect in Serra da Estrela cheese". Mestrado, 2013. http://hdl.handle.net/10773/11456.
  33. Carneiro, Pedro Filipe Almeida,. "Avaliação de factores limitantes e preditivos de estabilidade de cerveja". Mestrado, 2013. http://hdl.handle.net/10773/10718.
  34. Melo,Ana Rita Rodrigues de,. "Reformulação e análise de chocolates sem adição de açúcares". Mestrado, 2013. http://hdl.handle.net/10773/10709.
  35. Vale, Joana Marina Nunes do. "Validação de processos utilizados em produtos alimentares tradicionais". Mestrado, 2013. http://hdl.handle.net/10773/11611.
  36. Ferreira, Marina Rafaela dos Santos. "Effect of pressurization rate on the inactivation of Listeria innocua". Mestrado, 2013. http://hdl.handle.net/10773/11791.
  37. Vieira, Fabiana Neves. "Effect of pasteurisation and high pressure on orange juice properties". Mestrado, 2012. http://hdl.handle.net/10773/10100.
  38. Macedo, Sónia Ribeiro Veiga de. "Efeito hiperbárico na hidrólise enzimática das lamas primárias". Mestrado, 2012. http://hdl.handle.net/10773/9759.
  39. Cruz, Cristiana Simões. "Efeito hiperbárico na deslenhificação da pasta com oxigénio". Mestrado, 2012. http://hdl.handle.net/10773/9223.
  40. Gomes, Pedro Emanuel de Borralho. "Desenvolvimento de ovoproduto à base de gema de ovo para fios de ovos". Mestrado, 2012. http://hdl.handle.net/10773/10200.
  41. Santos, Diva Alexandra Simões dos. "Desenvolvimento de filmes edíveis para criação de novos produtos". Mestrado, 2012. http://hdl.handle.net/10773/9547.
  42. Carvalho ,Maria Carlota de Mendanha Soares Simões de. "Estudo da evolução de carotenos e de açúcares em tomate cereja". Mestrado, 2012. http://hdl.handle.net/10773/10172.
  43. Sousa, Maria Sílvia Gomes de. "Effect of pasteurisation and high pressure in human milk and colostrum". Mestrado, 2012. http://hdl.handle.net/10773/10137.
  44. Santos, Mauro Diogo Batista dos. "Efeito da pressão e temperatura em suspensões de amido". Mestrado, 2011. http://hdl.handle.net/10773/8149.
  45. Reis, Adriana Margarida Macedo Pereira dos. "Resistência à inactivação por alta pressão em Salmonella typhimurium". Mestrado, 2011. http://hdl.handle.net/10773/7288.
  46. Fidalgo, Liliana Gonçalves. "Efeito da alta pressão em demolha de bacalhau e enzimas de cavala". Mestrado, 2011. http://hdl.handle.net/10773/7744.
  47. Ferreira, José Manuel Ribeiro. "Efeito do tratamento por alta pressão na sorção de água pelo amido". Licenciatura, 2011. http://hdl.handle.net/10773/8096.
  48. Ferreira, Ana Margarida Gonçalves. "Efeito de alta pressão na diálise de uma solução de uma proteína com sal". Mestrado, 2011. http://hdl.handle.net/10773/7281.
  49. Lopes, Cláudia Marina Barbosa Senra. "Desenvolvimento de uma matriz amiloproteica formatável contendo fruta". Mestrado, 2011. http://hdl.handle.net/10773/7538.
  50. Ribeiro, Carla Isabel Silva. "Efeito do pré-tratamento hiperbárico da madeira para o cozimento kraft". Mestrado, 2011. http://hdl.handle.net/10773/7515.
  51. Rocha, Maria Angélica Martins. "Isolamento e caracterização estrutural das arabinoxilanas da dreche cervejeira". Mestrado, 2010. http://hdl.handle.net/10773/4516.
  52. Oliveira, Sandra Cristina Tavares de; Ferreira, Ana Raquel Figueirinhas Correia. "Efeito do tratamento hiperbárico na hidrólise de pasta Kraft com xilanase". Mestrado, 2010. http://hdl.handle.net/10773/3906.
  53. Silva, Inês Margarida Pereira Rodrigues da. "Análise de pesticidas na polpa e casca de frutas para sumo". Mestrado, 2009. http://hdl.handle.net/10773/3105.
  54. Salvador, Ângelo Miguel Correia. "Efeito de alta pressão no processo de demolha de bacalhau". Mestrado, 2009. http://hdl.handle.net/10773/4542.
  55. Santos, Mickael da Costa. "Utilização de alta pressão para aumentar o teor de xanto-humol no mosto de cerveja". Mestrado, 2009. http://hdl.handle.net/10773/3138.
  56. Almeida, Hugo Ferrão Dias de. "Estudo da estabilidade térmica e bárica da levedura Pichia stipitis". Mestrado, 2009. http://hdl.handle.net/10773/3130.
  57. Gomes, Isabel Maria Rente. "Efeito combinado de alta pressão e temperatura na actividade da enzima peroxidase". Mestrado, 2009. http://hdl.handle.net/10773/3135.
  58. Oliveira, Marise Fernandes de. "Evolução da carga microbiológica de uma refeição pré-cozinhada: resultados experimentais e microbiologia preditiva". Mestrado, 2009. http://hdl.handle.net/10773/4550.
  59. Nunes, Cláudia Sofia Cordeiro. "Efeito do processamento nas caracteristícas físico-químicas da ameixa d'Elvas : alterações ao nível dos polissacarídeos das paredes celulares, enzimas, aroma e textura". Doutoramento, 2008. http://hdl.handle.net/10773/3198.
  60. Marques, Clara Beatriz Ferreira. "Efeito de tratamentos de alta pressão na cinética de inactivação térmica e reactivação da peroxidase". Mestrado, 2008. http://hdl.handle.net/10773/3053.
  61. Pinto, Andreia Maria Almeida. "Efeito da alta pressão na actividade da enzima peroxidase". Mestrado, 2008. http://hdl.handle.net/10773/3043.
  62. Cunha, Pedro Rafael Traqueia da. "Efeito de tratamentos de alta pressão na ligação de água e nas isotérmicas de sorção de amido de milho". Mestrado, 2008. http://hdl.handle.net/10773/3047.
  63. Castro, Nuno Miguel Nogueira. "Estudo e caracterização química dos compostos extractáveis em metanol da polpa de baobá (Adansonia digitata)". Mestrado, 2008. http://hdl.handle.net/10773/3063.
  64. Figueiredo, Andreia Filipa Bastos. "Produção de celulose microcristalina a partir de pasta sulfito ácido". Mestrado, 2008. http://hdl.handle.net/10773/4866.
  65. Castro, Sónia Marília de Almeida e. "Efeito de tratamentos de pressão e temperatura na actividade e estabilidade da pectina metilesterase e na textura de pimento (Capsicum annuum)". Doutoramento, 2007. http://hdl.handle.net/10773/3197.
  66. Ferreira, Nuno Miguel dos Santos. "Efeitos de pré-tratamentos de alta pressão na viabilidade e sensibilidade térmica de Salmonella spp". Mestrado, 2006. http://hdl.handle.net/10773/3029.
  67. Rodrigues, Ivo Manuel Mira Abreu. "Efeito de tratamentos de pressão e temperatura no abrolhamento da batata (Solanum tuberosum)". Mestrado, 2006. http://hdl.handle.net/10773/4736.
  68. Nunes, Cláudia Sofia Cordeiro. "Purificação da peroxidase da azeitona negrinha do Douro : identificação e caracterização das principais isoenzimas". Mestrado, 2002. http://hdl.handle.net/10773/15297.

Outros

Outra produção
  1. Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100. Non-thermal food processing and replacement of chemical additives by natural antimicrobials are promising trends in the food industry. The objective of the present work was to evaluate the effect of a process which combines mild high hydrostatic pressure – HHP (200 and 300¿MPa, 5¿min, 10¿°C), phage Listex™ P100 and the bacteriocin pediocin PA-1 as a new non-thermal process for destruction of Liste. 2020. Komora , Norton; Maciel, Cláudia; Pinto, Carlos; Ferreira, Vânia; Brandão, Teresa R. S.; Saraiva, Jorge Alexandre; Castro, Sónia Marilia; Teixeira, Paula. http://hdl.handle.net/10400.14/28348.
    10.1016/j.fm.2019.103315
  2. Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perception. The aim of the present work was to study the main volatile and bioactive compounds (monomeric anthocyanins, hydrolysable tannins, total flavonoids, and total reducing capacity) of five edible flowers: borage (Borage officinalis), calendula (Calendula arvensis), cosmos (Cosmos bipinnatus), Johnny Jump up (Viola tricolor), and pansies (Violaxwittrockiana), together with their sensory attributes. The. 2019. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Malheiro, Ricardo; Rodrigues, Nuno; Saraiva, Jorge A.; Ramalhosa, Elsa. http://hdl.handle.net/10198/18573.
    10.1007/s00217-018-3183-4
  3. Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction. This study aimed to assess the effect of high pressure (300 and 600 MPa) and enzymatic extraction (pectinase and cellulase) on the phenolic compounds profile, antioxidant capacity and antimicrobial activity of extracts from pomegranate by-products. Antimicrobial activity against eight different strains of pathogenic and contaminant bacteria and against five beneficial bacteria including Lactobacil. 2019. Alexandre, Elisabete M. C.; Silva, Sara; Santos, Sónia A. O.; Silvestre, Armando; Duarte, Maria F.; Saraiva, Jorge A.; Pintado, M.; et al. http://hdl.handle.net/10400.14/25969.
    10.1016/j.foodres.2018.08.044
  4. Fourier transform infrared (FT-IR) spectroscopy as a possible rapid tool to evaluate abiotic effects on pinneapple by-products. Fourier transform infrared (FT-IR) spectroscopy is a physicochemical technique based on the vibrations of a molecule energized by infrared radiation at a specific wavelength range. Abiotic stresses can induce the production of secondary metabolites, increasing bioactivity. The objectives of the study were to evaluate the impact of heat treatments on the bioactivity of pineapple by-products, and wh. 2019. Santos, Diana I.; Correia, M.Joana Neiva; Mateus, Maria Margarida; Saraiva, Jorge A.; Vicente, António A.; Moldao-Martins, Margarida; Neiva Correia, M. Joana; Vicente, A. A.; Moldão, Margarida. http://hdl.handle.net/10400.5/18480.
    10.3390/app9194141
  5. Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol. Saccharomyces cerevisiae is a yeast of great importance in many industries and it has been frequently used to produce food products and beverages. More recently, other uses have also been described for this microorganism, such as the production of bioethanol, as a clean, renewable and sustainable alternative fuel. High pressure processing (HPP) is a technology that has attracted a lot of interest. 2019. Ferreira, Ricardo M.; Mota, Maria J.; Lopes, Rita P.; Sousa, Sérgio; Gomes, Ana Maria; Delgadillo, Ivonne; Saraiva, Jorge A.; et al. http://hdl.handle.net/10400.14/26281.
    10.1016/j.foodres.2018.11.027
  6. Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions. Variations on fermentation conditions (temperature, pressure, etc.) can bring novel characteristics to fermentative processes and the respective final products. Regarding yogurt, both bacteria metabolism and physical properties of gel may be affected, resulting in different yogurts. Therefore, lactic acid fermentation was performed under different combinations of pressure (0.1, 10 and 30¿MPa) and. 2019. Lopes, Rita P.; Mota, Maria; Pinto, Carlos A.; Sousa, Sérgio; Silva, José A. Lopes da; Gomes, Ana M.; Delgadillo, Ivonne; et al. http://hdl.handle.net/10400.14/25784.
    10.1016/j.lwt.2018.09.074
  7. Combined effect of pressure and temperature for yogurt production. Fermentation under non-conventional conditions has gained prominence in the last years, due to the possible process improvements. Fermentation under sub-lethal pressures is one of such cases, and may bring novel characteristics and features to fermentative processes and products. In this work, the effect of both pressure (10–100¿MPa) and temperature (25–50¿°C) on yogurt production fermentation kin. 2019. Lopes, Rita P.; Mota, Maria J.; Sousa, Sérgio; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A.. http://hdl.handle.net/10400.14/27923.
    10.1016/j.foodres.2019.04.010
  8. Bioactive compounds, pigments, antioxidant activity and antimicrobial activity of yellow prickly pear peels. The main goal of this research was to study the effects of pressure, extraction time and ethanol concentration on antioxidant activity, total phenolics, flavonoids, anthocyanins, carotenoids and betalains compounds extraction from yellow prickly pear peels. A Box-Behnken design and Response Surface Methodology were used to evaluate the effects and estimate the optimum extraction conditions. Antimi. 2019. Castro, Luís M. G.; Alexandre, Elisabete M. C.; Pintado, Manuela; Saraiva, Jorge A.. http://hdl.handle.net/10400.14/26751.
    10.1111/ijfs.14075
  9. Extraction solvents’ influence on the content of bioactive compounds and antioxidant activity of pansies. Introduction: Pansies (Viola×wittrockiana) are a rich source of natural antioxidants with beneficial effects on human health. Objetives: The aim of our study was to investigate solvents’ influence (water, methanol, water:acetone (6:4, v/v)) on the extraction of bioactive compounds and antioxidant activity of pansies extracts. Methods: The bioactive compounds analyzed were the following: flavonoids. 2019. Ramalhosa, Elsa; Fernandes, Luana; Pereira, José; Saraiva, Jorge; Casal, Susana; Pereira, José Alberto. http://hdl.handle.net/10400.19/5530.
    10.29352/mill0208.08.00205
  10. Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review. Formation of highly resistant spores is a concern for the safety of low-acid foods as they are a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the strategy usually applied in the food industry is the intensification of traditional preservation methods to sterilization levels, which is often accompanied by decreases of nutritional and sensory properties. In order. 2018. Lopes, Rita P.; Mota, Maria J.; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A.; Rita P. Lopes; Maria J. Mota; et al. http://hdl.handle.net/10400.14/25842.
    https://doi.org/10.1111/1541-4337.12311
  11. Effect of application of edible coating and packaging on the quality of pansies (Viola × wittrockiana) of different colors and sizes. The effects of alginate edible coating on the quality of pansies (visual appearance, weight loss, water activity, color, and dimensions change) were studied during refrigerated storage (4 C). The role of pansies’ color and size, as well as packaging, was also studied. Alginate treatments resulted in a beneficial effect on the visual appearance of pansies under refrigerated storage when compared to. 2018. Fernandes, Luana; Pereira, J.A.; Baptista, Paula; Saraiva, Jorge A.; Ramalhosa, Elsa; Casal, Susana. http://hdl.handle.net/10198/14488.
    10.1177/1082013217753229
  12. Actividades enzimáticas antioxidativas em Cistus Ladanifer L. provenientes de áreas não contaminadas em elementos vestigiais. Avaliou-se a actividade das enzimas antioxidativas (catalase, peroxidase e superóxido dismutase) e as concentrações em As, Cu, Pb e Zn nas folhas de duas populações de Cistus ladanifer L. colhidas, na Primavera e no Verão, em solos não contaminados em elementos vestigiais (Caldeirão e Pomarão) e com condições climáticas diferentes. Nos solos das duas áreas, as concentrações totais e disp. 2018. Santos, Erika; Abreu, Maria Manuela; Saraiva, Jorge; Nabais, Cristina. https://revistas.rcaap.pt/index.php/rca/article/view/15948.
  13. The unexplored potential of edible flowers lipids. Edible ¿owers have been historically linked to traditional world cuisine and culture. They are often used as ingredients in food and beverages for medicinal or pharmaceutical purposes. However, little attention has been paid to the quality of their lipids, and therefore to their potential for oil extraction and use in the food and food supplements industries. This review summarizes the current kno. 2018. Fernandes, Luana; Ramalhosa, Elsa; Pereira, J.A.; Saraiva, Jorge A.; Casal, Susana. http://hdl.handle.net/10198/18702.
    10.3390/agriculture8100146
  14. High pressure processing effects on microbiological stability and physicochemical properties of a fruit salada. Nowadays consumers are more aware of effects of their diet on their health, demanding natural or minimally processed food products. Thus, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high pressure processing (550 MPa/ 3 min/ 15ºC) on a fruit salad (composed by melon juice a. 2018. Lopes, Ana Celina Cascais; Delgadillo Giraldo, Ivonne; Saraiva, Jorge. http://hdl.handle.net/10773/25493.
  15. Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals. ¿The present study aimed to evaluate the effects of hot-air convective drying, shade drying and freeze-drying on the bioactive compounds and antioxidant activity of Centaurea (Centaurea cyanus L.) petals, as well as on several of their physicochemical properties. All the dried samples showed different appearances as compared to fresh petals, with lower titratable acidity, lower carotenoids and hyd. 2018. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge Alexandre; Ramalhosa, Elsa; Fernandes,Luana; Casal,Susana; et al. http://hdl.handle.net/10198/18576.
    10.1590/1981-6723.21117
  16. DOE: High-pressure processing as a pre-treatment for production of raw ewe milk-cheese. 2018. Inácio, Rita S.; Saraiva, Jorge A.; Gomes, Ana M. P.. http://hdl.handle.net/10400.14/26402.
  17. Effect of alginate coating on the physico-chemical and microbial quality of pansies (Viola × wittrockiana) during storage. Edible ¿owers, such as pansies, are becoming more popular, but they are highly perishable. So, postharvest technologies are needed, being edible coatings a good alternative. Thus, the aim of this study was to evaluate the effect of alginate coating on physico-chemical and microbiological quality of pansies during cold storage (4 ºC for 0, 7, 14, 21 days). Coated pansies maintained good appearance. 2018. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Pereira, Ermelinda; Saraiva, Jorge A.; Ramalhosa, Elsa. http://hdl.handle.net/10198/18752.
    10.1007/s10068-018-0326-0
  18. Evaluation of the impact of high pressure on the storage of filled traditional chocolates. The aim of this study was to evaluate the high hydrostatic pressure (HHP) (400MPa for 2.5min and 500MPa for 1min) and storage temperature (4ºC and 20ºC) influence, on the physicochemical, rheological and microbiological properties of filled chocolates during storage time. The results showed that the physicochemical (moisture, Aw and pH) and microbiological parameters (total mesophiles, moulds and. 2018. Dias, João; Coelho, Patrícia; Alvarenga, Nuno; Duarte, Ricardo; Saraiva, Jorge. http://hdl.handle.net/20.500.12207/4637.
    10.1016/j.ifset.2017.08.019
  19. Enhancement of Bioactivity of Natural Extracts by Non-Thermal High Hydrostatic Pressure Extraction. Natural extracts, likethose obtained from medicinal herbs, dietary plantsand fruitsare being recognized as important sources of bioactive compounds with several functionalities including antioxidant, anticancer, and antimicrobial activities. Plant extracts rich in phenolic antioxidants are currently being successfully used for several pharmaceutical applications and in the development of new foods. 2018. Scepankova, Hana; Martins, Margarida; Estevinho, Leticia M.; Delgadillo, Ivonne; Saraiva, Jorge A.. http://hdl.handle.net/10198/18647.
    10.1007/s11130-018-0687-9
  20. Microbial fermentation of glycerol for production of value-added compounds under high pressure. Microbial conversion of glycerol into value-added products constitutes a promising approach to dispose the excess glycerol generated by the biodiesel industry. A possible strategy to improve these processes is the performance of fermentations under sub-lethal high pressure (HP), which may stimulate cell growth and/or increase fermentation rates and yields. Therefore, the goal of the present work w. 2018. Mota, Maria João Pinho; Delgadillo Giraldo, Ivonne; Saraiva, Jorge. http://hdl.handle.net/10773/25541.
  21. Potentialities of cold extraction of value-added compounds from microalgae species. Os objetivos deste trabalho consistiram em investigar o efeito da alta pressão, para o desenvolvimento de um extrato aquoso de uma cultura de Chlorella vulgaris, com otimização das condições de extração à temperatura ambiente. E ainda, enriquecer dois sumos de frutas portuguesas: laranja do Algarve e pera Rocha com o extrato obtido, sendo que a extração e pasteurização ocorrem simultaneamente. Ini. 2018. Rodrigues, Margarida Isabel Penedo; Saraiva, Jorge; Silva, Joana Gabriela Laranjeira. http://hdl.handle.net/10773/25461.
  22. The effect of different post-harvest treatments on the quality of borage (Borago officinalis) petals. Background: Borage is an edible flower with a very limited shelf-life (approx. 1 day). After harvest, flowers dry and shrink rapidly and become darker. Extending the shelf life of borage will make it more appealing for commercialization and it will enable borage growers to expand their market. The aim of the present work is to evaluate the effect of three post-harvest technologies. Material and me. 2018. Fernandes, Luana; Pereira, J.A.; Saraiva, Jorge A.; Casal, Susana; Ramalhosa, Elsa. http://hdl.handle.net/10198/17916.
    10.17306/J.AFS.2018.0533
  23. Effect of high pressure extraction on the citotoxicity and genotoxicity of herbal extracts: a case-study on stinging nettle. 2018. Moreira, Silvia A.; Pintado, Manuela; Saraiva, Jorge A.. http://hdl.handle.net/10400.14/26404.
  24. Impact of addition of pomegranate peel extract and high-pressure on carrot juice preservation: quality, safety and sensorial aspects. 2018. Trigo, João P.; Alexandre, Elisabete M. C.; Silva, Sara; Oliveira, Ana; Costa, Eduardo; Saraiva, Jorge A.; Pintado, Manuela; Trigo, João Pedro. http://hdl.handle.net/10400.14/26396.
  25. Utilization of glycerol during consecutive cycles of Lactobacillus reuteri fermentation under pressure: The impact on cell growth and fermentation profile. Exposure of bacterial cells to sub-lethal high pressure (HP) during growth and fermentation may promote development of new adaptive features, with potential biotechnological interest. The present work evaluated the effect of consecutive fermentation cycles under HP on Lactobacillus reuteri growth and glycerol/glucose co-fermentation. At all conditions tested (0.1, 10 and 25 MPa), 1,3-propanediol p. 2018. Mota, Maria J.; Lopes, Rita P.; Sousa, Sérgio; Gomes, Ana M.; Lorenzo, Jose M.; Barba, Francisco J.; Delgadillo, Ivonne; Saraiva, Jorge A.. http://hdl.handle.net/10400.14/25956.
    https://doi.org/10.1016/j.procbio.2018.08.034
  26. Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization. High hydrostatic pressure (HHP) was applied to the extraction of phenolic compounds from watercress (Nasturtium officinale). The process was optimized by response surface methodology using a five-level central composite design combining the independent variables of processing time (t, 1.5–33.5 min), pressure (P, 0.1–600 MPa) and solvent (S, 0–100% of ethanol, v/v). The individual and grouped pheno. 2018. Pinela, José; Prieto, M.A.; Barros, Lillian; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Saraiva, Jorge A.; Ferreira, Isabel C.F.R.. http://hdl.handle.net/10198/15043.
    10.1016/j.seppur.2017.10.007
  27. Effect of solvent type and high pressure treatment on the extraction of Gomphrena globosa L. bioactive compounds. The present study aimed to compare the influence of different extraction solvents (water, methanol, water:acetone (6:4, v/v)), methods (heating (37 °C, 30 min) or high pressure (HP) (300 or 500 MPa) and extraction time (7.5 or 15 min)) on flavonoids, hydrolysable tannins and antioxidant activity (Total Reducing Capacity (TRC), DPPH Free Radical Scavenging Activity and Reducing Power) of Gomphrena. 2017. Fernandes, Luana; Ramalhosa, Elsa; Pereira, J.A.; Casal, Susana; Saraiva, Jorge A.. http://hdl.handle.net/10198/15982.
    10.1088/1742-6596/950/4/042004
  28. Optimization of high pressure bioactive compounds extraction from pansies (Viola¿×¿wittrockiana) by response surface methodology. Response surface methodology (RSM) was employed for the first time to optimize high pressure extraction (HPE) conditions of bioactive compounds from pansies, namely: pressure (X1: 0–500 MPa), time (X2: 5–15 min) and ethanol concentration (X3: 0–100%). Consistent fittings using second-order polynomial models were obtained for flavonoids, tannins, anthocyanins, total reducing capacity (TRC) and DPPH. 2017. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Ramalhosa, Elsa; Saraiva, Jorge; Luana Fernandes; Susana I.P. Casal; et al. http://hdl.handle.net/10198/14467.
    10.1080/08957959.2017.1347925
  29. Effect of a HPP pretreatment on thermal inactivation kinetics of polyphenoloxidase obtained from three apple cultivars. Enzymatic browning due to the action of polyphenoloxidase (PPO) is highly undesirable and efficient methodologies to avoid/reduce it are of great interest for food industry. The effect of a pressure pretreatment (100 MPa, 15 min, room temperature) on the activity of PPO extracts obtained from three apple cultivars (Bravo de Esmolfe [BE], Reineta [RN], and Golden delicious [GD]), and subsequent the. 2017. Machado, Maria F.; Sousa, Alexandra; Castro, Sónia M.; Moreira, Sílvia A.; Saraiva, Jorge A. Saraiva; Maria F. Machado; Alexandra Sousa; et al. http://hdl.handle.net/10400.14/25965.
    https://doi.org/10.1111/jfpe.12570
  30. High hydrostatic pressure effects on Listeria monocytogenes and L. innocua: Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2. The effect of high hydrostatic pressure (HHP) on the survival of 14 strains of Listeria monocytogenes from food or clinical origins, selected to represent different pheno and genotypes, was evaluated. Stationary phase cells were submitted to 300, 400 and 500 MPa at 10 °C, for 5 min. A high variability in the resistance of L. monocytogenes to pressure was observed, and particularly two strains isol. 2017. Bruschi, Carolina; Komora, Norton; Castro, Sónia Marília; Saraiva, Jorge; Ferreira, Vânia; Teixeira, Paula. http://hdl.handle.net/10400.14/23146.
    10.1016/j.fm.2017.01.011
  31. Edible flowers: a review of the nutritional, antioxidant, antimicrobial properties and effects on human health. Edible flowers have been traditionally used for human consumption in various cultures. They improve the appearance, taste and aesthetic value of food, aspects that consumers appreciate, justifying the increasing trend of fresh top quality flowers’ sales worldwide. However, consumers also demand foods with beneficial health properties, in addition to the nutrients they contain, looking for function. 2017. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge; Ramalhosa, Elsa. http://hdl.handle.net/10198/14287.
    10.1016/j.jfca.2017.03.017
  32. Non-thermal synergistic approach to Listeria monocytogenes inactivation in milk: the combined effect of high pressure and bacteriophage P100. 2017. Komora, Norton; Maciel, Cláudia; Ferreira, Vânia; Saraiva, Jorge; Castro, Sónia Marília; Teixeira, Paula. http://hdl.handle.net/10400.14/26127.
  33. Comparison of Emerging Technologies to Extract High-Added Value Compounds from Fruit Residues: Pressure- and Electro-Based Technologies. Fruit consumption has significantly increased due to their attractive sensory properties and the growing recognition of its nutritional and therapeutic values. Nevertheless, several tons of fruits are processed by the food industry for the production of different products such as juices and jams, leading to the production of a great amount of fruit waste. Until a few decades ago, fruit residues we. 2017. Alexandre, Elisabete M. C.; Castro, Luís M. G.; Moreira, Sílvia A.; Pintado, M. E.; Saraiva, Jorge A.. http://hdl.handle.net/10400.14/23660.
    10.1007/s12393-016-9154-2
  34. High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-product. High-pressure assisted extraction was employed to obtain fig by-product derived extracts and its impact was evaluated on antioxidant activity and total phenolic, tannin, and flavonoid. A Box-Behnken design was applied to evaluate the effects of pressure, extraction time and ethanol concentration on extractions and optimal conditions were estimated by response surface methodology. The correlation a. 2017. Alexandre, Elisabete M. C.; Araújo, Paula; Duarte, Maria F.; de Freitas, Victor; Pintado, M. E.; Saraiva, Jorge A.; Elisabete M. C. Alexandre; et al. http://hdl.handle.net/10400.14/23659.
    10.1007/s13197-017-2697-2
  35. Experimental Design, Modeling, and Optimization of High-Pressure-Assisted Extraction of Bioactive Compounds from Pomegranate Peel. Pomegranate peels are very rich in bioactive compounds, particularly antioxidants, that when properly extracted, may be used for different applications such as food, cosmetics, and pharmaceutics. In this paper, we studied the effect of high-pressure extraction on antioxidant activity and bioactive compounds (total phenolics, tannins, flavonoids, and anthocyanins) of pomegranate peel, using a Box–B. 2017. Alexandre, Elisabete M. C.; Araújo, Paula; Duarte, Maria F.; Freitas, Victor de; Pintado, M. E.; Saraiva, Jorge A.. http://hdl.handle.net/10400.14/23658.
    10.1007/s11947-017-1867-6
  36. Bioactive Polysaccharides Extracts fromSargassum muticumby High Hydrostatic Pressure. Sargassum muticum is an important source of bioactive polysaccharides; hence, high hydrostatic pressure (HHP) was used to improve their extraction efficiency. Response surface methodology and a Box-Behnken full factorial design were employed to assess and optimize the effects of extraction conditions on the yield, total sugars, total sulfated sugars and antioxidant activity of S. muticum extracts.. 2017. Rodrigues, Dina; Freitas, Ana C.; Queirós, Rui; Rocha-Santos, Teresa A.P.; Saraiva, Jorge A.; Gomes, Ana M. P.; Duarte, Armando C.. http://hdl.handle.net/10400.14/23048.
    10.1111/jfpp.12977
  37. Uma perspetiva nutricional sobre flores comestíveis. As flores comestíveis têm sido usadas na culinária de diversos países, tendo hoje em dia, o seu uso despertado a atenção com o intuito de melhorar a aparência, sabor e valor estético de pratos, aspetos que o consumidor aprecia e valoriza. No entanto, os consumidores também exigem alimentos com propriedades benéficas para a saúde, procurando produtos com qualidade nutricional interessante. Nesse se. 2016. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge A.; Ramalhosa, Elsa. http://hdl.handle.net/10198/14274.
    10.21011/apn.2016.0606
  38. High pressure-promoted xylanase treatment to enhance papermaking properties of recycled pulp. Industrially produced bleached recycled pulp (R) comprising essentially hardwood fibres was subjected to enzymatic treatment with endo-xylanase from Thermomyces lanuginosus with or without ultra-high hydrostatic pressure (UHP) pre-treatment at 300-600 MPa for 10 min. The kinetics and the extent of enzymatic hydrolysis after UHP pre-treatment under different conditions have been evaluated by releas. 2016. Salgueiro, Ana M.; Evtuguin, Dmitry V.; Saraiva, Jorge A.; Almeida, Filipe. http://hdl.handle.net/10773/19823.
    10.1007/s00253-016-7703-5
  39. Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels. This study aimed to assess the effect of high pressure at 300 and 500 MPa for 3 and 10 min on the phenolic compounds, antioxidant capacity and antimicrobial activity of citrus peel extracts. Total phenolic contents (TPC) and antioxidant properties of extracts were determined as free radical-scavenging ability of DPPH and using the ABTS radical cation decolorization assay. Additionally, extracts we. 2015. Casquete, Rocío; Castro, Sònia Marília; Martín, Alberto; Ruiz-Moyano, Santiago; Saraiva, Jorge; Córdoba, María G.; Teixeira, Paula; et al. http://hdl.handle.net/10400.14/19924.
    10.1016/j.ifset.2015.07.005
  40. Inactivation of enterotoxic and non-enterotoxic Staphylococcus aureus strains by high pressure treatments and evaluation of its impact on virulence factors. Staphylococcus aureus is responsible for a large spectrum of diseases, including staphylococcal food poisoning (SFP), due to its ability to produce enterotoxins. To prevent the development of SFP, effective food preservation methods are needed. High pressure processing (HPP) uses pressures, between 100 and 600 MPa, to inactivate pathogenic and spoilage microorganisms. In this study, HPP treatments. 2015. Baptista, Inês; Queirós, Rui P.; Cunha, Ângela; Saraiva, Jorge A.; Rocha, Sílvia M.; Almeida, Adelaide. http://hdl.handle.net/10773/17594.
    10.1016/j.foodcont.2015.04.022
  41. High Hydrostatic Pressure Applied to Ready-to-eat Meat Products: Focus on Listeria monocytogenes inactivation. Several non-thermal technologies, particularly high pressure processing,have showngood potential in effective food preservation. The main interest in these technologies results from their potential to inactivate pathogenic microorganisms in foods, without substantially altering their nutritional value and organoleptic properties. This review focuses on the application of high pressure processing a. 2014. Teixeira, Paula; Kolomeytseva, Margarita; Silva, Joana; Castro, Sónia M.A.; Saraiva, Jorge A.. http://hdl.handle.net/10400.14/17614.
  42. Assessing the activity coefficients of water in cholinium-based ionic liquids: Experimental measurements and COSMO-RS modeling. The vapor liquid-equilibrium of water + ionic liquids is relevant for a wide range of applications of these compounds. It is usually measured by ebulliometric techniques, but these are time consuming and expensive. In this work it is shown that the activity coefficients of water in a series of cholinium-based ionic liquids can be reliably and quickly estimated at 298.15K using a humidity meter ins. 2014. Khan, Imran; Kurnia, Kiki A.; Sintra, Tania E.; Saraiva, Jorge A.; Pinho, Simao P.; Coutinho, Joao A. P.; Sintra, Tânia E.; et al. http://hdl.handle.net/10773/20412.
    10.1016/j.fluid.2013.10.032
Atividades

Apresentação oral de trabalho

Título da apresentação Nome do evento
Anfitrião (Local do evento)
2023/11/16 Food preservation by hyperbaric storage the effect of pH on the inactivation of Listeria monocytogenes Farm to Fork International Congress
(Castelo Branco, Portugal)
2023/11/16 Hyperbaric storage as a new methodology for preservation of egg white at room temperature Farm to Fork International Congress
(Castelo Branco, Portugal)
2023/11/06 Moderate pressure pasteurisation as a novel nonthermal pasteurisation technique – two case-studies in highly perishable foods 37th EFFoST
(Valência, Espanha)
2023/10/24 Hyperbaric storage – a new food preservation methodology to control the development of Clostridium perfringens spores Symposium on Food Chemistry
(Aveiro, Portugal)
2023/10/15 Hyperbaric storage – from a quasi-energetically costless food storage process to a simultaneously moderate pasteurization method at room temperature IFT EFFoST International Nonthermal Processing Workshop & Short Course
(Minneapolis/St. Paul, Estados Unidos)
2023/09/15 Effect of high-pressure as a non-thermal pasteurization technology for raw ewes’ milk and cheese safety and quality: case study on serra da estrela cheese Food Safety and Health Living – International Summer School
(Ljubljana, Eslovénia)
2023/07/24 Featuring hyperbaric storage for Clostridium perfringens endospores’ inactivation – a novel breakthrough on food safety XXVIII Encontro Nacional da SPQ
(Aveiro, Portugal)
2023/07/12 Impact of pH on food preservation by hyperbaric storage Research Summit
(Aveiro, Portugal)
2023/07/12 Hyperbaric storage as a preservation methodology Research Summit
(Aveiro, Portugal)
2023/07/12 Moderate Pressure Pasteurization – a new methodology for raw pork meat nonthermal pasteurization Research Summit
(Aveiro, Portugal)
2023/07/12 Hyperbaric storage of raw eggs as a pressure-based preservation methodology to assure safety and extend shelf-life, maintaining functional and quality parameters Research Summit
(Aveiro, Portugal)
2023/07/12 Raw poultry meat: hyperbaric inactivation to assure microbial food safety and extend shelf-life without colour change Research Summit
(Aveiro, Portugal)
2023/07/12 High-pressure and pullulanase as pre-treatments to tailor starch-based films properties Research Summit
(Aveiro, Portugal)
2023/07/07 Pressure for food nonthermal pasteurization and hyperbaric storage as a variable for more sustainable food preservation INCREaSE, International Congress on Engineering and Sustainability in the XXI Century
University of Algarve (Faro, Portugal, Portugal)
2023/07/05 Dexamethasone & peptide-loaded contact lenses for substitution of intraocular injections 6th International Congress of CiiEM - Immediate and future challenges to foster One Health
Egas Moniz School of Health and Science (Monte da Caparica, Portugal)
2023/06/20 Hyperbaric inactivation – a nonthermal approach to inactivate Bacillus subtilis endospores at room temperature ICEF 14
(Nantes, França)
2023/06/14 Application of Nonthermal High Pressure Processing to Accelerate the Maceration Process in Red Wine 3rd Science & Wine Congress
(Porto, Portugal)
2023/05/26 Sal – da conservação de alimentos a tempero
Lecture at secundary school of Gafanha da Nazaré (Aveiro, Portugal)
2023/05/25 Peptide-eluting contact lenses enhance topical drug delivery across the ocular barriers CQE Days 2023
(Lisbon, Portugal)
2023/05/17 High-Pressure Pre-Treatment to tailor starch-based films properties 8th Pychem
(Vila Real, Portugal)
2023/05/17 Alta-pressão: da pasteurização não-térmica de alimentos a variável com aplicações na área da Bioquímica/Biotecnologia XV Jornadas da Bioquímica
Universidade de Trás-os-Montes e Alto Douro (Vila Real, Portugal)
2023/04/12 Altas-pressões, altos benefícios Dois Dedos de Conversa sobre a Ciência
(Beja, Portugal)
2022/11/07 Sublethal moderated pressure and ultrasound pre-treatments for subsequent shorter and improved whole egg pasteurization Nonthermal Processing Division Workshop and Short Course – Realizing the True Potential of Nonthermal Processing Technologies in Future Food Production
(Dublin, Irlanda)
2022/10/23 Moderate Pressure Pasteurisation at Room Temperature as a new quasi energetically costless nonthermal preservation methodology – a case study on milk XVI Encontro de Química dos Alimentos
(Castelo Branco, Portugal)
2022/10/23 Byssochlamys nivea ascospore germination and inactivation by hyperbaric storage dependence of thermal and nonthermal pre-activation steps XVI Encontro Nacional de Quimica dos Alimentos (XVI EQA)
(Castelo Branco, Portugal)
2022/10/17 Impacto do pH em alimentos conservados por armazenamento hiperbárico e potencial novo processo de pasteurização não térmica Microbiologia 2022
(Portugal)
2022/10/13 Improving drug delivery to the back of the eye by use of peptide-eluting contact lenses 23rd EVER Congress (European Association for Vision and Eye Research
(Valencia, Espanha)
2022/10/07 Effects of non-conventional sterilisation methods on PBO-reinforced PVA hydrogels for cartilage replacement IBERTRIB 2022 - 11th Iberian Conference on Tribology
(Setúbal, Portugal)
2022/09/05 Germination and inactivation of Byssochlamys nivea ascospores under hyperbaric storage - dependence on thermal and nonthermal pre-activation steps 59th European High Pressure Research Group (59th EHPRG) Meeting
(Uppsala, Suécia)
2022/09/05 Moderate Pressure Pasteurisation at Room Temperature on endogenous and inoculated microorganisms of fish soup as a novel nonthermal food pasteurisation methodology 59th European High Pressure Research Group (59th EHPRG) Meeting
(Uppsala, Suécia)
2022/07/13 Impact of pH and water activity on food preservation by hyperbaric storage Research Summit
(Aveiro, Portugal)
2022/07/13 Evaluation of hyperbaric storage as a feasible cell preservation methodology – case studies in blood and stem cells Research Summit
(Aveiro, Portugal)
2022/07/13 Hyperbaric inactivation of Alicyclobacillus acidoterrestris endospores in commercial apple juice – dependence of pressure and electro-based pre-activation steps Research Summit
(Aveiro, Portugal)
2022/07/13 Use of emerging proessing technologies to functionally modulate biodegradable film and coatings Research Summit
(Aveiro, Portugal)
2022/07/13 A novel non-thermal technological food preservation approach to assure microbial food safety and extend the shelf-life of raw meat Research Summit
(Aveiro, Portugal)
2022/07/12 High pressure food, biotechnological and chemical potential applications 5º Simpósio do Colégio de Química da Universidade de Lisboa 2022
University of Lisbon (Lisbon, Portugal)
2022/05/11 Emergent nonthermal technologies for plants bioactive compounds improved extraction 4th International Scientific Conference Medicinal, Aromatic and Spice Plants (ISCMASP)
(Slomenice, Eslovénia)
2021/11/23 Fresh cheese shelf-life extension at variable room temperature comparatively to refrigeration Microbiotec 2021
(Lisbon, Portugal)
2021/10/05 HPP & Applications in Hyperbaric Storage Commercialization, Emerging Technologies, Consumer Acceptance, and Environmental Impact (A Virtual Workshop by NPD/EFFoST)
(Chicago, Estados Unidos)
2021/10/05 Low Pressures and Fungal Spores Commercialization, Emerging Technologies, Consumer Acceptance, and Environmental Impact (A Virtual Workshop by NPD/EFFoST)
(Chicago, Estados Unidos)
2021/09/05 Preservation of high pressure pasteurized milk by hyperbaric storage at room temperature – microbial, chemical and 1H NMR compositional analyses XV EQA
(Madeira, Portugal)
2021/07/07 Innovative Sequentially Combined Processing Technologies to Improve the Quality of Egg Pasteurized Products Research Summit
(Aveiro, Portugal)
2021/07/07 Shelf-life extension of pasteurized and ready-to-eat foods by hyperbaric storage at room temperature Research Summit
(Aveiro, Portugal)
2021/07/07 Storage under pressure of dairy foods as an alternative to refrigeration Research Summit
(Aveiro, Portugal)
2021/07/07 Use of emerging processing technologies to functionally modulate biodegradable films and coatings Research Summit
(Aveiro, Portugal)
2021/07/07 Impact of pH and water activity on food preservation by hyperbaric storage Research Summit
(Aveiro, Portugal)
2021/07/07 Hyperbaric inactivation a nonthermal approach to inactivate Alicyclobacillus acidoterrestris endospores Research Summit
(Aveiro, Portugal)
2020/09/06 Effect of high-pressure extraction on the biological activities and cytotoxicity of herbal extracts: a case study on winter savory 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09/06 Bacillus subtilis endospore response towards pH and nutrient availability under hyperbaric storage conditions 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09/06 Effect of high-pressure extraction on the biological activities and cytotoxicity of herbal extracts: a case study on winter savory 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09/06 Cosolvents influence on the of kinetics of supercritical fluid extraction of Aurantiochytrium sp. microalgae 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09/06 Atlantic salmon preserved under pressure at above refrigeration temperatures - microbial and physicochemical quality 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09/06 Effect of a prior 150-MPa treatment on the chemical changes of frozen hake stored at different temperatures 58th European High Pressure Research Group (EHPRG) International Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09 Bacillus subtilis endospore response towards pH and nutrient availability under hyperbaric storage conditions 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09 Effect of high-pressure extraction on the biological activities and cytotoxicity of herbal extracts: a case study on winter savory 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09 Cosolvents influence on the of kinetics of supercritical fluid extraction of Aurantiochytrium sp. microalgae 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09 Atlantic salmon preserved under pressure at above refrigeration temperatures - microbial and physicochemical quality 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09 Changes in vitamins A, C and E of milk treated by Pressure-Assisted Thermal Processing (PATP) 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/07/12 Featuring hyperbaric storage for shelf-life extension and increased safety of raw meat shIFT20
(Chicago, Illinois, Estados Unidos)
2020/05 Ability of Cistus salviifolius L. to phytostabilize gossan mine wastes amended with ash and organic residues EGU General Assembly
2019/12 Bacillus subtilis endospores’ germination control by hyperbaric storage and the effect of nutrients-availability Microbiotec’19 – Congress of Microbiology and Biotechnology
(Coimbra, Portugal)
2019/12 Sequentially Combination of moderated High Pressure followed by Heat treatment for Egg White improved Pasteurization Microbiotec’19 – Congress of Microbiology and Biotechnology
(Coimbra, Portugal)
2019/11 High Pressure Processing - Principles International Nonthermal Processing Workshop and Short Courses of the The Nonthermal Division of the Institute of Food Technologists (IFT) and the European Federation of Food Science and Technology (EFFoST)
(Monterrey, México)
2019/11 Potential biotechnological and food preservation applications of low to moderate pressure International Nonthermal Processing Workshop and Short Courses of the The Nonthermal Division of the Institute of Food Technologists (IFT) and the European Federation of Food Science and Technology (EFFoST)
(Monterrey, México)
2019/11 PATP Technology: Part 2. Effects on vitamins and flavor volatiles in refrigerated ESL and shelf-stable milk International Nonthermal Processing Workshop and Short Courses of the The Nonthermal Division of the Institute of Food Technologists (IFT) and the European Federation of Food Science and Technology (EFFoST)
(Monterrey, México)
2019/11 Processamento por alta pressão e armazenamento de uma bebida de bolota: valor nutricional e segurança microbiológica 3ª Conferência Ibérica Sobre a Bolota (November 23-24, 2019)
(Lousada, Portugal)
2019/07 Potential biotechnological and food preservation applications of low to moderate pressure XII edição do CIBIA – Congresso Iberoamericano de Engenharia Alimentar
(Faro, Portugal)
2019/07 Alicyclobacillus acidoterrestris and Bacillus subtilis endospore germination control by hyperbaric storage – case studies of apple and carrot juices XII edição do CIBIA – Congresso Iberoamericano de Engenharia Alimentar
(Faro, Portugal)
2019/07 Alicyclobacillus acidoterrestris and Bacillus subtilis endospore germination control by hyperbaric storage – case studies of apple and carrot juices XII Edição do CIBIA – Congresso Iberoamericano de Engenharia Alimentar
(Faro, Portugal)
2019/07 Influence of moderate hydrostatic pressure on the enzymatic component of pineapple by- products XII edição do CIBIA – Congresso Iberoamericano de Engenharia Alimentar
(Faro, Portugal)
2019/06 Shelf-Life Extension of Atlantic Salmon by Hyperbaric Storage at Room Temperature IFT – Feed Your Future, 2-5 June
(Nova Orleães, Estados Unidos)
2019/06 Hyperbaric storage effect at natural uncontrolled ambient temperature for endospore outgrowth control of Bacillus subtilis and Alicyclobacillus acidoterrestris IFT – Feed Your Future
Institute of Food Technologists (Nova Orleães, Estados Unidos)
2019/06 Pomegranate peel extraction optimization and characterization and their inclusion in carrot juice improving their safety and quality EuroFoodChem Conference
(Porto, Portugal)
2019/05 Alta pressão 28 anos de sucesso comercial para pasteurização a frio de alimentos e potenciais novas aplicações alimentares e biotecnológicas IV Ciclo de Conferências em Biotecnologia Alimentar
Universidade da Beira Interior (UBI) (Covilhã)
2019/04 Alta pressão 28 anos de sucesso comercial para pasteurização a frio de alimentos e potenciais novas aplicações alimentares e biotecnológicas V Jornadas de Química e Bioquímica
Universidade da Beira Interior (UBI) (Covilhã, Portugal)
2019/03 High pressure processing as a cold pasteurization technique Alimentaria Horexpo. Pitch Please
(Lisboa)
2019/03 High pressure processing as a cold pasteurization technique Alimentaria Horexpo. Pitch Please!
(Lisboa, Portugal)
2019/02 Microalgae Aurantiochytrium sp. as alternative source of squalene and DHA production process BIOPROSP: International Conference on Marine Bioprospecting and Biotechnology
(Tromso, Noruega)
2019 Potential biotechnological and food preservation applications of low to moderate pressure XII edição do CIBIA – Congresso Iberoamericano de Engenharia Alimentar
(faro)
2018/09 Effect of emerging extraction technologies on bioactives of fruit by-products 56th European High Pressure Research Group Meeting
(Aveiro)
2018/05/28 Alta pressão para conservação de alimentos: princípios de funcionamento, aplicações comerciais atuais e potencial futuro AGRICHAINS, INTERNATIONAL SPRING CONFERENCES 2018
Universidade de Trás os Montes e Alto Douro
2018/03/22 Novel Applications of High Hydrostatic Pressure Processing. International Society of Food Engineering (ISFE) Weinar Series
2018 Os Segredos da Demolha”. “Ciclo Bacalhau com Saberes”
UNAVE, Universidade de Aveiro (Aveiro, Portugal)
2017/05 Conservação de alimentos por alta pressão: Pasteurização comercial a frio e potencial futuro i9AGRI: Primeira Feira de Inovação Agroalimentar
Centro de Exposições e Eventos da AEBB (Castelo Branco)
2013 10 Invited Oral Comunications between 2013 and 2017
2003 106 Oral Communications between 2003 and 2020

Orientação

Título / Tema
Papel desempenhado 		Curso (Tipo)
Instituição / Organização
2022 - Atual Hyperbaric Storage of raw eggs as a pressure-based preservation methodology to assure safety and extend shelf-life, maintaining functional and quality parameters, (2021.07139.BD)
Orientador
2022 - Atual Raw poultry meat: hyperbaric inactivation to assure microbial food safety and extend shelf-life without color change – a case study on chicken meat, (2021.07264.BD)
Orientador
2022 - Atual Fresh fish shelf-life extension using a novel low pressure nonthermal pasteurization process
Orientador
2021 - Atual Unravelling the influence of novel food processing technologies in the functional and organoleptic properties of alternative protein sources
Coorientador
 Engenharia Química e Biológica (Doutoramento)
Universidade do Minho, Portugal
2021 - Atual ) A novel nonthermal technological food preservation approach to assure microbial food safety and extend the shelf-life of raw meat, (UI/BD/151276/2021)
Orientador
Universidade de Aveiro, Portugal
2019 - Atual Use of emergent technologies to explore novel biopolymers structure/function relationships to obtain tailormade functionally modulated biodegradable films and coatings
Coorientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2019 - Atual Impact of pH and water activity on food preservation by hyperbaric storage
Orientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2019 - Atual News strategies to increase shelf life of fresh fish products
Orientador
Universidade de Aveiro, Portugal
2019 - Atual Development of a sustainable package from Salicornia ramosissima by-product for high pressure process
Coorientador
Universidade do Algarve, Portugal
2019 - Atual Unravelling the influence of novel food processing technologies in the functional and organoleptic properties of alternative protein sources
Coorientador
Universidade do Minho, Portugal
2018 - Atual The influence of pH in case-study bacterial and fungal spores’ behaviour inoculated in food products/matrices stored under pressure (hyperbaric storage)
Orientador
 Biotecnologia (Doutoramento)
Universidade de Aveiro, Portugal
2017 - Atual Hyperbaric storage (HS - storage under pressure) with no temperature control as a novel basically energetically costless alternative to refrigeration – pioneer case studies on dairy foods
Orientador
Universidade de Aveiro, Portugal
2017 - Atual Assessment of hyperbaric storage at room temperature of pasteurized and ready-to-eat foods as a longer shelf-life and quasi energy costless preservation methodology versus refrigeration
Orientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2017 - Atual Innovative sequentially combined processing technologies to achieve safer and better quality of thermally pasteurized egg products
Orientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2015 - Atual Cold high pressure and thermal treatments to promote de novo synthesis of bioactive compounds from pineapple by-products to develop foods with improved functional activities
Coorientador
Universidade de Aveiro, Portugal
2014 - Atual Natural substances and high pressure processing to preserve sea bass
Coorientador
Instituto Português do Mar e da Atmosfera, Portugal
2013 - Atual Use of high pressure to develop a non-thermal pasteurized honey with unique and functional quality characteristics
Orientador
Universidade de Aveiro, Portugal
2018 - 2024 Valorization of Opuntia ficus-indica L. through an integrated production of high value products
Coorientador
Universidade de Aveiro, Portugal
2018 - 2023 Gluten free starch extracted by emerging technologies from by-products and losses of acorn and chestnut
Coorientador
Universidade de Aveiro, Portugal
2016 - 2020 Evaluation of high-pressure as a non-thermal pasteurisation technology to render Serra cheese manufactured from raw ewe milk microbiologically safe
Coorientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2016 - 2020 Evaluation of high-pressure as a novel non-thermal extraction technology to obtain extracts with improved biological activities from medicinal herbs
Orientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2016 - 2020 Evaluation of hyperbaric storage as a novel food preservation methodology for raw meat versus refrigeration
Coorientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2016 - 2020 Manipulating protein­protein interactions through high hydrostatic pressure and transglutaminase combined treatments to tailor food texture and functional properties
Coorientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2018 - 2019 Study of the effect of high pressure processing on the potato frying process
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2018 - 2019 Storage study and characterization of an yoghurt fermented under pressure
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2018 - 2019 High pressure effect on the quality and stability of food-grade emulsions
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2018 - 2019 Effect of hyperbaric storage on blood conservation
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2018 - 2019 Effect of high pressure processing to extend the shelf life of a functional acorn beverage
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal

Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2018 - 2019 Produção e monitorização de microalgas
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2018 - 2019 Extração de óleo de bolota por alta pressão
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2015 - 2019 Efeito de várias tecnologias pós-colheita na qualidade e segurança de flores comestíveis
Coorientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2015 - 2019 Efecto de las tecnologías no térmicas en la funcionalidad tecnológica de las proteínas lácteas
Coorientador
Universidade de Aveiro, Portugal
2015 - 2019 Evaluation of subzero storage without freezing under pressure as a novel preservation process to extend shelf-life of fresh fish
Orientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2018 - 2018 Efeito de Pré-Tratamento de Alta Pressão na Atividade Enzimática Relacionada com Perda de Qualidade de Pescada Congelada
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2018 - 2018 Impacto de Adição de Extrato de Casca de Romã e Alta-Pressão na Conservação de Sumo de Cenoura: Aspectos de Qualidade e Segurança
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2018 - 2018 Efeitos do Processamento por Alta Pressão nas Propriedades Físico-Químicas e na Estabilidade Microbiológica de uma Salada de Fruta
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2018 - 2018 Potencialidades da Extração a Frio de Compostos de Valor Acrescentado em Espécies de Microalgas
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2017 - 2018 Potentialities of cold extraction of value-added compounds from microalgae species
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2017 - 2018 Impact of addition of pomegranate peel extract and high-pressure on carrot juice preservation: quality and safety aspects
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2017 - 2018 High Pressure Processing effects on microbiological stability, physicochemical properties and volatile profile of a fruit salad
Orientador
 Mestrado em Biotecnologia
Universidade de Aveiro Departamento de Química, Portugal
2017 - 2018 High Pressure Extraction of diterpenes from the seaweed Bifurcaria bifurcate
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2017 - 2018 Effect of high-pressure pre-treatment on the enzymatic activity related to quality loss in frozen hake
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2014 - 2018 New approaches to control and detect enterotoxic Staphylococcus aureus strains
Coorientador
 Biologia (Doutoramento)
Universidade de Aveiro, Portugal
2014 - 2018 Microbial fermentation of glycerol for production of value-added compounds under high pressure
Orientador
 Biotecnologia (Doutoramento)
Universidade de Aveiro, Portugal
2014 - 2018 Production of yogurt under high pressure – Effect on fermentative process and yogurt caracteristics
Orientador
 Química Sustentável (Doutoramento)
Universidade de Aveiro, Portugal
2017 - 2017 Avaliação do Efeito do Armazenamento Hiperbárico em Endósporos de Bacillus Subtilis e Alicyclobacillus Acidoterrestris
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2017 - 2017 Acompanhamento de Processos de Congelação e de Ultracongelação de Produtos Cárnicos
Orientador
 Bioquímica (Mestrado)
Universidade de Aveiro, Portugal
2017 - 2017 Adaptação de Saccharromyces Cerevisiae a Alta Pressão
Coorientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2016 - 2017 Evaluation of hyperbaric storage effect on Bacillus subtilis and Alicyclobacillus acidoterrestris endospores
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2016 - 2017 Acompanhamento de processos de congelação e de ultracongelação de produtos cárnicos
Coorientador
 Mestrado em Bioquímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2016 - 2017 Adaptation of Saccharomyces cerevisiae to high pressure
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2016 - 2017 Novas formas de apresentação de charcutaria tradicional portuguesa
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2016 - 2016 HYDROSTATIC PRESSURE AND HEAT TREATMENTS AS ABIOTIC STRESS TO ENHANCE BIOACTIVE COMPOSITION OF PINEAPPLE (Ananas comosus L.) BY-PRODUCTS
Coorientador
 Engenharia Alimentar (Doutoramento)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2016 - 2016 Armazenamento Hiperbárico à Temperatura Ambiente de Sumo de Melancia como Alternativa à Refrigeração
Orientador
 Bioquímica (Mestrado)
Universidade de Aveiro, Portugal
2016 - 2016 Efeito Combinado de Pressão e Temperatura no Armazenamento Hiperbárico do Sumo da Melancia
Orientador
 Bioquímica (Mestrado)
Universidade de Aveiro, Portugal
2016 - 2016 Preservação de Leite com Chocolate por Armazenamento Hiperbárico, uma Nova Tecnologia de Preservação Amiga do Ambiente
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2016 - 2016 Extração Assistida por Alta Pressão de Compostos Bioativos a partir da Casca de Figo da Índia Amarelo
Coorientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2016 - 2016 Efeito Combinado da Pressão e da Temperatura na Produção de Kefir
Orientador
 Bioquímica (Mestrado)
Universidade de Aveiro, Portugal
2016 - 2016 Desenvolvimento e Investigação de Novos Produtos e Outros Projetos Relacionados com a Indústria do Tomate e Alta Pressão
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2016 - 2016 Efeito dos tratamentos com altas pressões e desidratação osmótica sobre a qualidade e a segurança de flores comestíveis
Coorientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2016 - 2016 Fermentação microbiana de glicerol para produção de compostos de valor-acrescentado sob alta pressão
Orientador
 Química Sustentável (associação) (Doutoramento)
Universidade de Aveiro, Portugal
2016 - 2016 Produção de iogurte sob alta pressão - efeito no processo fermentativo e nas características do iogurte
Orientador
 Química Sustentável (associação) (Doutoramento)
Universidade de Aveiro, Portugal
2016 - 2016 Avaliação da alta-pressão como uma nova tecnologia não-térmica para obter extractos com atividades biológicas melhoradas
Orientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2015 - 2016 Desenvolvimento e investigação de novos produtos e outros projetos relacionados com a indústria do tomate e Alta Pressão
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2015 - 2016 Preservação de leite com chocolate por armazenamento hiperbárico, uma nova tecnologia de preservação amiga do ambiente
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2015 - 2016 Armazenamento hiperbárico à temperatura ambiente de sumo de melancia como alternativa à refrigeração
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2015 - 2016 Efeito combinado de pressão e temperatura no armazenamento hiperbárico do sumo de melancia
Orientador
 Mestrado em Bioquímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2015 - 2016 Efeito combinado de pressão e temperatura na produção de kefir
Orientador
 Mestrado em Bioquímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2015 - 2016 Extração assistida por alta pressão de compostos bioativos a partir da casca de figo da Índia amarelo
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2016 Use of ultra-high pressure on the modification of physical and sensorial properties of tissue papers
Coorientador
 Engenharia Química (Doutoramento)
Universidade de Aveiro, Portugal
2015 - 2015 Estudos de Utilização , Tratamento e Valorização de Resíduos Sólidos : Casca de Ovo
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2015 - 2015 Formulação de Produtos Alimentares Comerciais à Base de Soja
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2015 - 2015 Efeito de alta pressão em mel
Orientador
 Química (Doutoramento)
Universidade de Aveiro, Portugal
2015 - 2015 Avaliação do armazenamento sob pressão como um novo processo de conservação para aumentar o tempo de validade de peixe fresco
Orientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2015 - 2015 Avaliação da alta-pressão como uma nova tecnologia não-térmica para obter extractos com atividades biológicas melhoradas
Orientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2014 - 2015 Estudos de utilização, tratamento e valorização de resíduos sólidos: casca de ovo
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2014 - 2015 Formulação de produtos alimentares à base de soja
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2014 - 2015 Estudo da pasteurização por alta pressão de alimentos
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2014 - 2015 Use of High pressure to new developments of cellulosic fibers
Orientador
Universidade de Aveiro, Portugal
2011 - 2015 Development of infrared spectroscopy for assessing bacterial quality in foods
Coorientador
 Biologia (Doutoramento)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2015 Study of the influence of high hydrsostatic pressure on wine chemical and sensorial characteristics
Coorientador
 Química (Doutoramento)
Universidade de Aveiro Departamento de Química, Portugal
2014 - 2014 Armazenamento Hiperbárico de Produtos Cárneos à Temperatura Ambiente
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2014 - 2014 Armazenamento sob Pressão sem Refrigeração de Requeijão
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2014 - 2014 Conservação de Sopa a Pressão Elevada e Comparação com Refrigeração
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2014 - 2014 Validação dos Planos HACCP de uma Linha de Enchimento a Quente
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2013 - 2014 Validação dos Planos HACCP de uma linha de enchimento a quente
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Adaptação de documentos associados à produção de tabletes de chocolate
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Armazenamento hiperbárico de produtos cárneos à temperatura ambiente
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Conservação de sopa a pressão elevada e comparação com refrigeração
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Armazenmento sob pressão sem refrigeração de requeijão
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Inativação do bacteriófago T4 por alta pressão
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal

Universidade de Aveiro Departamento de Biologia, Portugal
2013 - 2014 Inativação fotodinâmica de endósporos bacterianos: aplicação de alta pressão como coadjuvante na ligação do fotossensibilizador
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Marcadores de resposta a fármacos em doentes de Diabetes tipo 2
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Controlo e Otimização dos Processos de Produção da Centralrest, Lda
Coorientador
 Mestrado em Biotecnologia
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2013 Efeito de Alta Pressão no Queijo Serra da Estrela
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2013 - 2013 Otimização da Produção da Centralrest Lda e Validação de Processos
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2013 - 2013 Validação de Processos utilizados em Produtos Alimentares Tradicionais
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2013 - 2013 Descoberta de Novas Suberinases através de uma Abordagem Metagenómica
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2013 - 2013 Efeito da Pasteurização e Alta Pressão em Leite e Colostro de Burra
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2013 - 2013 Efeito de Alta Pressão na Produção de Iogurte Probiótico
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2013 - 2013 Efeito da Alta Pressão na Fermentação de Bactérias Malolácticas
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2013 - 2013 Efeito da Alta Pressão na Produção de Iogurte
Orientador
 Biotecnologia (Mestrado)
Universidade de Aveiro, Portugal
2013 - 2013 REABILITAÇÃO DA ÁREA MINEIRA DE SÃO DOMINGOS ATRAVÉS DA UTILIZAÇÃO DE CORRECTIVOS E A RESPOSTA FISIOLÓGICA DE Cistus salviifolius L. NOS DIFERENTES TRATAMENTOS APLICADOS
Coorientador
 Engenharia do Ambiente (Mestrado)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2012 - 2013 Funcionalização tecnológica de amidos em matérias-primas
Orientador
 Mestrado em Biotecnologia
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Efeito da alta pressão na produção de iogurte
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Efeito da alta-pressão na fermentação de bactérias malolácticas
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Efeito da taxa de pressurização na inativação de Listeria innocua
Coorientador
 Mestrado em Microbiologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal

Universidade de Aveiro Departamento de Biologia, Portugal
2012 - 2013 Estudo do efeito da alta pressão na produção de iogurte probiótico
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Silício e saúde vascular
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Especiação do ferro durante a digestão de alimentos de origem vegetal
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Validação de processos utilizados em produtos alimentares tradicionais
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Descoberta de novas suberinases através de uma abordagem metagenómica
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Desenvolvimento de métodos preditivos de análise
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Optimização da produção da Centralrest Lda. e validação de processos
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Desenvolvimento de um novo suplemento de silício
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Efeito da alta-pressão no queijo Serra da Estrela
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Estudo da secagem da maçã. Desenvolvimento de novos produtos
Orientador
 Mestrado em Bioquímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Reabilitação da área mineira de São Domingos através da utilização de correctivos e a resposta fisiológica de Cistus salviifolius nos diferentes tratamentos aplicados
Coorientador
 Mestrado em Engenharia do Ambiente (Mestrado)
Universidade de Lisboa, Portugal
2012 - 2013 Efeito da temperatura e pH na inativação de Listeria por alta pressão
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Effect of thermal and high pressure pasteurization in donkey milk
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Descoberta de marcadores de patogenicidade em B. xylophilus
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Effect of High Pressure Treatments on the Quality, and Microbiological Safety of Traditional Fermented Meat Products
Coorientador
2009 - 2013 Natural Substances and High Pressure Processing to Preserve Sea Bass
Coorientador
 Química (Doutoramento)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Efeito hiperbárico na hidrólise enzimática das lamas primárias
Coorientador
 Mestrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Efeito hiperbárico na deslenhificação da pasta com oxigénio
Coorientador de Cristiana Simões Cruz
 Mestrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Desenvolvimento de filmes edíveis para criação de novos produtos
Coorientador de Diva Alexandra Simões dos Santos
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal

Universidade do Porto Faculdade de Ciências, Portugal
2011 - 2012 Doença renal poliquística autossómica dominante: diagnóstico genético
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade da Madeira Laboratório de Genética Humana, Portugal

Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Reformulação e análise de chocolates sem adição de açúcares
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Desenvolvimento de ovoproduto à base de gema de ovo para fios de ovos
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Efeito da pasteurização e da alta pressão no sumo de laranja
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Efeito da pasteurização e da alta pressão em leite e colostro humano
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Identification of horizontal gene transfer events in B. xylophilus
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Estudo da evolução de carotenos e de açúcares em tomate cereja
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 As altas pressões como meio de prolongamento do prazo de validade de carne fresca de suíno
Orientador
 Mestrado Segurança Alimentar e Saúde Pública (Mestrado)
Instituto Superior de Ciências da Saúde Egas Moniz, Portugal
2010 - 2011 Efeito de alta pressão na diálise de uma solução de uma proteína com sal
Orientador
 Mestrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Evaluation of a new method for genetic modification of microorganisms
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Desenvolvimento e c caracterização de um smoothie probiotico
Orientador de André Filipe A. Moreira
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Desenvolvimento de uma matriz amiloproteica formatável contendo fruta
Orientador
 Mestrado em Bioqímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Efeito do pré-tratamento hiperbárico da madeira para o cozimento kraft
Coorientador de Carla Isabel Silva Ribeiro
 Mestrado Integrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Resistência à inactivação por alta pressão de Salmonella typhimurium
Coorientador
 Mestrado em Microbiologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal

Universidade de Aveiro Departamento de Biologia, Portugal
2010 - 2011 Efeito da alta pressão em demolha de bacalhau e enzimas de cavala
Coorientador
 Mestrado em Bioquímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Controlo da polidispersividade em reações de Polimerização
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Deteção molecular de agentes infecciosos em suínos
Coorientador de Clara Sofia Oliveira Lourenço
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Efeito de tratamentos de alta pressão na sorção de água pelo amido
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Análise de dados cinéticos por novas metodologias
Coorientador
 Mestrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Efeito da pressão e temperatura em suspensões de amido
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2009 - 2010 Effect of the combined effect of high pressure and temperature on activity of the enzyme peroxidase
Coorientador
Universidade de Aveiro Departamento de Química, Portugal
2009 - 2010 Isolamento e caracterização estrutural das arabinoxilanas da dreche cervejeira
Coorientador
 Mestrado em Bioquímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2009 - 2010 Efeito de tratamento hiperbárico na hidrólise de pasta kraft com celulase
Coorientador
 Mestrado Integrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2009 - 2010 Efeito de tratamento hiperbárico na hidrólise de pasta kraft com xilanase
Coorientador
 Mestrado Integrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2009 - 2010 Gaseous ozone as a potential alternative disinfection method for modified atmosphere packaging fresh-cut produce with high quality and safety standards
Coorientador
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2008 - 2009 Efeito de tratamentos de alta pressão na qualidade de bacalhau
Orientador
 Mestrado em Bioquímica e Química Alimentar (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2008 - 2009 Evolução da carga microbiológica de uma refeição pré-cozinhada – Resultados experimentais e microbiologia preditiva
Coorientador de Marise Fernades de Oliveira
Universidade de Aveiro Departamento de Química, Portugal
2008 - 2009 Estudo da estabilidade térmica e bárica da levedura Pichia stipitis
Coorientador de Hugo Ferrão Dias de Almeida
 Mestrado em Química de Agro-Materiais e Recursos Revovaveis (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2008 - 2009 Utilização de alta pressão para aumentar o teor de xanto-humol no mosto de cerveja
Orientador
 Mestrado em Bioquímica e Química Alimentar (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2008 - 2009 Efeito combinado de alta pressão e temperatura na actividade da enzima peroxidase
Orientador de Isabel Maria Rente Gomes
 Mestrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2007/09 - 2008/07 Efeito de tratamentos de alta pressão na ligação da água e nas isotérmicas de sorção de amido de milho
Orientador de Pedro Cunha
 Bioquímica e Química dos Alimentos (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2008 - 2008 Efeito do Processamento Nas Características Físico-químicas da Ameixa D’elvas
Coorientador
 Bioquímica (Doutoramento)
Universidade de Aveiro, Portugal
2007 - 2008 Efeito de tratamentos de alta pressão na cinética de inactivação e reactivação da peroxidase
Orientador de Clara Marques
 Mestrado em Bioquímica e Química dos Alimentos (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2007 - 2008 Efeito de alta pressão na actividade da enzima peroxidase
Orientador de Andreia Pinto
 Mestrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2007 - 2008 Estudo e caracterização química dos compostos extractáveis em metanol e acetona/água da polpa de boabá
Coorientador
 Mestrado em Bioquímica e Química dos Alimentos
Universidade de Aveiro Departamento de Química, Portugal
2007 - 2008 Produção de celulose microcristalina a partir de pasta sulfito ácido
Coorientador
 Mestrado Integrado em Engenharia Química
Universidade de Aveiro Departamento de Química, Portugal
2004 - 2008 Effect of Processing on the Physical-Chemical Characteristics of Ameixa D’Elvas Plum - Alterations on Polysaccharides of the Cell Walls, Enzymes, Aroma and Texture
Coorientador
 Bioquímica (Doutoramento)
Universidade de Aveiro Departamento de Química, Portugal
2007 - 2007 Efeito de Tratamentos de Pressão e Temperatura na Actividade e Estabilidade da Pectina Metilesterase e na Textura de Pimento (capsicum Annuum)
Orientador
 Bioquímica (Doutoramento)
Universidade de Aveiro, Portugal
2007 - 2007 Estudo do Processo de Demolha de Bacalhau (Gadus Morhua Morhua): Modelação Matemática e Efeito de Pré-tratamentos de Pressão no Processo e na Qualidade do Produto Final
Orientador
 Química (Doutoramento)
Universidade de Aveiro, Portugal
2003 - 2007 Effect of pressure and temperature treatments on pectin methylesterase activity and stability and texture of bell pepper (Capsicum annuum) fruit
Orientador
 Bioquímica (Doutoramento)
Universidade de Aveiro Departamento de Química, Portugal
2000 - 2005 Activity, Stability and Thermal Inactivation Mechanisms of Horseradish Peroxidase in Mixtures of Phosphate Buffer and Water-Miscible Organic Solvents and in Ionic Liquids
Orientador
Universidade de Aveiro, Portugal

Organização de evento

Nome do evento
Tipo de evento (Tipo de participação) 		Instituição / Organização
2023/07/24 - 2023/07/27 Member of the Organization Committee of the XXVIII Encontro Nacional da Sociedade Portuguesa de Química (XXVIII Encontro SPQ) held at Aveiro, Portugal, 24th-27th July 2023 (https://xxviiienspq.events.chemistry.pt/comissoes) (2023/07/24 - 2023/07/27)
Encontro (Membro da Comissão Organizadora)
 Universidade de Aveiro, Portugal
2022/05/11 - 2022/05/13 Member of the Scientific Committee of the 4th International Scientific Conference: Medicinal, Aromatic and Spice Plants (ISCMASP 2022) held at Slomenice, Slovakia, 11th – 13th May 2022. (2022/05/11 - 2022/05/13)
Conferência (Membro da Comissão Científica)
 Slovenská polnohospodárska kni¿nica pri SPU v Nitre, Eslováquia
2020/11/06 - 2020/11/11 Member of the Scientific Committee of the 58th European High Pressure Research Group (EHPRG) Meeting on High Pressure Science and Technology held at Tenerife, Spain, 6th – 11th September 2020. (2020/11/06 - 2020/11/11)
Encontro (Membro da Comissão Científica)
 Fundación General Universidad de La Laguna, Espanha
2019/11/03 - 2019/11/06 Member of the Scientific Committee of the 2019 International Nonthermal Processing Workshop and of The Nonthermal Division of the Institute of Food Technologists (IFT) and the European Federation of Food Science and Technology (EFFoST), Monterrey, Mexico, 3rd – 6th November, 2019 (https://nonthermal-tec2019.com/). (2019/11/03 - 2019/11/06)
Oficina (workshop) (Membro da Comissão Científica)
 Tecnológico de Monterrey, México
2019/09/01 - 2019/09/06 Member of the Scientific Committee of the the 57th European High Pressure Research Group (EHPRG) Meeting on High Pressure Science and Technology held at Prague, Czech Republic, 1st – 6th September 2019. (https://ehprg2019.org/committees). (2019/09/01 - 2019/09/06)
Encontro (Membro da Comissão Científica)
 Charles University, Czech Republic, República Checa
2019/07/01 - 2019/07/04 Member of the Scientific Committee of XII edição do CIBIA – Congresso Iberoamericano de Engenharia Alimentar, 2019 Faro, Portugal, 1–4 July (https://www.cibia-2019.org/). (2019/07/01 - 2019/07/04)
Congresso (Membro da Comissão Científica)
 Universidade do Algarve - Campus de Gambelas, Portugal
2018/01/02 - 2018/09/10 56th EHPRG (International Meeting on High Pressure Science and Technology) (2018/09/02 - 2018/09/08)
Congresso (Presidente da Comissão Organizadora)

Participação em evento

Descrição da atividade
Tipo de evento 		Nome do evento
Instituição / Organização
2019/07 - 2019/07 "High Hydrostatic Pressure: A Non-Thermal Technology to Increase Safety and Valorization of Traditional Raw-Like Foods" Proposer/Organizer and Moderator: Jorge Saraiva, University de Aveiro, Portugal Oral 1: Nicolás Meneses Oral 2: Cheng-An Hwang Oral 3: Liliana G. Fidalgo, Chemistry Department, University of Aveiro. Oral 4: Carlos A. Pinto. Chemistry Department, University of Aveiro.
Simpósio
Institute of Food Technologists, Estados Unidos
2018/07 - 2018/07 "High Hydrostatic Pressure: A Non-Thermal Technology to Increase Safety and Valorization of Traditional Raw-Like Foods" - Proposer/Organizer and Moderator: Jorge Saraiva, University de Aveiro, Portugal Oral 1: R. Buckow, Ph.D., CSIRO Agriculture and Food, Australia Oral 2: Mario González-Angulo, M.Sc., Hiperbaric, Spain Oral 3: R. Inácio, M.Sc., University of Aveiro, Po Oral 4: S. Moreira, M.Sc., University of Aveiro, Portugal
Simpósio
Institute of Food Technologists, Estados Unidos
2017/06 - 2017/06 "Emerging Applications of High-Pressure" - Symposium/Session proposed by me, with the title: Pressure as a parameter of life, composed by 4 oral communications, one by me (i), 2 from 2 of my students (ii and iii) and the fourth by a colleague (iv) - A. Shpigelman, from the Technion - Israel Institute of Technology, Haifa, Israel: Processing/Proposer and Organizer: Jorge Saraiva, University de Aveiro, Portugal Moderator: R. Brackett, Ph.D., Illinois Institute of Technology, USA
Simpósio
Institute of Food Technologists, Estados Unidos
2016/07 - 2016/07 "Hyperbaric Storage of Foods with no Temperature Control as a New Food Preservation Methodology as a Possible Alternative to Refrigeration" - Proposer&Organizer: Jorge Saraiva, University de Aveiro, Portugal Moderators: G. Barbosa-Canovas, Washington State University, USA and J. Saraiva UA, Portugal Oral 1: Hyperbaric Food Storage, Jorge Saraiva, University of Aveiro Oral 2: Rui P. Queirós, University of Aveiro Oral 3: Mauro D. Santos, University of Aveiro Oral 4: A. Shpigelman, Technion - Israel Institute of Technology, Haifa, Israel
Simpósio
Institute of Food Technologists, Estados Unidos

Júri de grau académico

Tema
Tipo de participação 		Nome do candidato (Tipo de grau)
Instituição / Organização
2023 VALORIZAÇÃO DA CULTURA Adansonia digitata L. - DESENVOLVIMENTO DE NOVOS PRODUTOS ALIMENTARES À BASE DO FRUTO BAOBÁ
Arguente principal
 Sara da Encarnação Amaro Monteiro Mussungo (Doutoramento)
Universidade NOVA de Lisboa, Portugal
2023 later
Presidente do júri
 PEDRO RÚBEN LOPES CARNEIRO (Mestrado)
Universidade de Aveiro, Portugal
2023 later
Presidente do júri
 MARIA INÊS MARTINS OLIVEIRA (Mestrado)
Universidade de Aveiro, Portugal
2023 later
Arguente principal
 Jaime Everardo Domínguez Ayala (Outro)
2023 later
Arguente principal
 Guilherme Paulo Dias de Castro Pereira (Doutoramento)
2023 later
Arguente principal
 Federico Basso (Outro)
2023 later
Presidente do júri
 BÁRBARA SEABRA NEVES (Mestrado)
2023 later
Presidente do júri
 ANA CRISTINA GOUVEIA CARVALHO (Mestrado)
2023 later
Arguente principal
 Tatiana Paula Vilela (Doutoramento)
2022 later
Presidente do júri
 TATIANA DOMINGUES FERREIRA (Mestrado)
Universidade de Aveiro, Portugal
2022 later
Arguente principal
 PEDRO AFONSO PINTO COELHO (Mestrado)
Universidade de Aveiro, Portugal
2022 later
Presidente do júri
 MÓNICA SOFIA GONÇALVES MARQUES (Mestrado)
Universidade de Aveiro, Portugal
2022 later
Presidente do júri
 MARIA FRANCISCA CABELEIRA PIRES (Mestrado)
Universidade de Aveiro, Portugal
2022 later
Arguente principal
 Luis Loureiro (Doutoramento)
Universidade do Minho, Portugal
2022 later
Arguente principal
 Jaime Everardo Domínguez Ayala (Outro)
2022 later
Presidente do júri
 GONÇALO PATA GAMITO (Mestrado)
Universidade de Aveiro, Portugal
2022 later
Arguente principal
 Fabiola dos Santos Gouvea (Doutoramento)
Universidade de Aveiro, Portugal
2022 later
Presidente do júri
 FÁBIO MENDES DOS SANTOS (Mestrado)
Universidade de Aveiro, Portugal
2022 later
Presidente do júri
 ANA SOFIA CORREIA MARQUES (Mestrado)
Universidade de Aveiro, Portugal
2022 later
Presidente do júri
 ANA RITA LOPES MIRANDA (Mestrado)
Universidade de Aveiro, Portugal
2022 later
Presidente do júri
 AGO PINTO VIEIRA (Mestrado)
Universidade de Aveiro, Portugal
2021/01/01 Later
Presidente do júri
 ADRIANA CATARINA DA COSTA GOMES (Mestrado)
Universidade de Aveiro, Portugal
2021/01/01 Later
Arguente principal
 Albertina Maria Branquinho Tavares Santos (Mestrado)
Universidade de Aveiro, Portugal
2021 Later
Presidente do júri
 ANA FILIPA SOARES PEREIRA (Mestrado)
Universidade de Aveiro, Portugal
2021 Later
Arguente principal
 António Panda Fernandes Neto (Doutoramento)
Universidade de Aveiro, Portugal
2021 Later
Arguente principal
 CLÁUDIA RAFAELA NETO RODRIGUES (Mestrado)
Universidade de Aveiro, Portugal
2021 Later
Arguente principal
 JOÃO PEDRO PIMENTEL SARDO (Mestrado)
Universidade de Aveiro, Portugal
2021 Later
Presidente do júri
 LEANDRO DOS SANTOS GONÇALVES (Mestrado)
Universidade de Aveiro, Portugal
2021 Later
Presidente do júri
 MANUEL JOÃO AFECTO GONÇALVES (Mestrado)
Universidade de Aveiro, Portugal
2021 Later
Presidente do júri
 RAFAEL MELO HIRNER (Mestrado)
Universidade de Aveiro, Portugal
2021 Later
Arguente principal
 Sandra Fernandes Gomes (Mestrado)
Universidade de Aveiro, Portugal
2021 Later SOFIA MARGARIDA COSTA REBOLA (Doutoramento)
Universidade de Aveiro, Portugal
2021 Later
Presidente do júri
 TIAGO FERNANDO TEIXEIRA MORAIS (Mestrado)
Universidade de Aveiro, Portugal

Consultoria / Parecer

Descrição da atividade Instituição / Organização
2023/10/03 - 2023/10/05 Membro da comissão de acompanhamento do Mestrado em Ciência e Tecnologia Alimentar da Universidade Católica de Leuven, em conjunto com a Universidade de Gante (Bélgica) Katholieke Universiteit Leuven Bibliotheken, Bélgica

Universitair Ziekenhuis Gent, Bélgica

Curso / Disciplina lecionado

Disciplina Curso (Tipo) Instituição / Organização
2020 - Atual 42121 Biotecnologia Aplicada (Mestrado) Universidade de Aveiro, Portugal
2013 - Atual 42120 Biocatalisadores (Mestrado) Universidade de Aveiro, Portugal
2013 - Atual 42156 Tecnologia Alimentar (Mestrado)
2013 - Atual 47146 Laboratório B1-mia (Licenciatura)
2021 - 2021 40661 Desenvolvimento de Novos Produtos Alimentares (Mestrado)

Membro de associação

Nome da associação Tipo de participação
2022/01/01 - Atual Scientific Council of PortugalFoods (Associação Integralar) Member of the Scientific Council of PortugalFoods (Associação Integralar), since Jan 2022
2020/08 - Atual Nonthermal Processing Division - Institute of Food Technologists Secretary
2020/01/01 - Atual Fiscal Council of PortugalFoods (Associação Integralar) Member of the Fiscal Council of PortugalFoods (Associação Integralar), since Jan 2020.
2016/07/06 - Atual Scientific Council of Clube de Produtores do Continente (Grupo Sonae) Member of the Scientific Council of Clube de Produtores do Continente (Grupo Sonae) since 07/06/2016.
2016/06/07 - Atual Clube de Produtores do Continente (Grupo Sonae) Member of the Scientific Council of Clube de Produtores do Continente (Grupo Sonae)
2016/01/01 - Atual Assembleia Geral of Centro de Biotecnologia do Alentejo (CEBAL) Representative of University of Aveiro in Assembleia Geral of Centro de Biotecnologia do Alentejo (CEBAL) since 2016.
2014/07/14 - Atual INNOVLINEA Member of Consultive Council of INOVLINEA do Tagusvalley
2020/09/01 - 2021/08/31 Nonthermal Processing Division (NPD) Workgroup Executive Committee of Institute of Food Technologists (IFT), USA Elected Secretary of Nonthermal Processing Division (NPD) Workgroup Executive Committee of Institute of Food Technologists (IFT), USA
2015/09 - 2019/08 European High Pressure Research Group (EHPRG) Member of the European High Pressure Research Group (EHPRG) Committee
2013/09/01 - 2016/08/01 Nonthermal Processing Division - Institute of Food Technologists Elected Nonthermal Processing Division (NPD) Leader Workgroup (Executive Committee) as Member at Large of Institute of Food Technologists (IFT)

Processo legal

Descrição da atividade Caso
2019/06/24 - 2019/06/26 Na qualidade de Perito, nomeado no Processo: 2522/17.5T8AVR, conforme despacho de 4/4/2019, em processo judicial relativo às condições de conservação da farinha de soja Prova pericial (Refª. 106893754 (09/05/2019) e 107535362 (24/06/2019))
Distinções

Prémio

2023 2023 University of Aveiro (UA) Cooperation Award in the scope UA annual awards
Universidade de Aveiro, Portugal
2021 Honorable Mention in the area of Sciences in the scope of the Researcher Award of the University of Aveiro in 2021.
Universidade de Aveiro, Portugal

Outra distinção

2023 2023 Highly Cited Researcher in Agricultural Sciences, corresponding to the 1% of researchers more cited in Agricultural Sciences
Clarivate Analytics US LLC, Estados Unidos
2022 2022 Highly Cited Researcher in Agricultural Sciences, corresponding to the 1% of researchers more cited in Agricultural Sciences
Clarivate Analytics US LLC, Estados Unidos
2021 2021 Highly Cited Researcher in Agricultural Sciences, corresponding to the 1% of researchers more cited in Agricultural Sciences
Clarivate Analytics US LLC, Estados Unidos