Publikationen in Zusammenarbeit mit Forschern von Universidade de Aveiro (44)

2024

  1. Impact of pH and High-Pressure Pasteurization on the Germination and Development of Clostridium perfringens Spores under Hyperbaric Storage versus Refrigeration

    Foods, Vol. 13, Núm. 12

2023

  1. Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8357-8374

  2. Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature

    Foods, Vol. 12, Núm. 5

  3. Improving fresh cheese shelf-life through hyperbaric storage at variable room temperature

    Journal of Food Science, Vol. 88, Núm. 1, pp. 391-402

  4. Influence of pressure pre-treatments on liquid whole egg thermal pasteurization – microbiological, physicochemical and functional properties

    Food Chemistry Advances, Vol. 2

2022

  1. Extraction of lipids from microalgae using classical and innovative approaches

    Food Chemistry, Vol. 384

  2. Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation

    Food Chemistry, Vol. 387

  3. Sublethal moderated pressure pre-treatments for subsequent shorter and improved egg white thermal pasteurization

    Applied Food Research, Vol. 2, Núm. 2

2021

  1. Chemical-based methodologies approaches to extend the shelf life of fresh fish—a review

    Foods, Vol. 10, Núm. 10

  2. Emerging Technologies and Their Mechanism of Action on Fermentation

    Fermentation Processes: Emerging and Conventional Technologies (wiley), pp. 117-144

  3. Implementation of emerging technologies

    Innovation Strategies in the Food Industry: Tools for Implementation, Second Edition (Elsevier), pp. 121-143

2020

  1. Application of HPP in food fermentation processes

    Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods (Elsevier), pp. 329-351

  2. Current and future strategies to reduce salt consumption

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 155-175

  3. 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, Vol. 19, Núm. 2, pp. 553-573

  4. Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties

    Trends in Food Science and Technology, Vol. 100, pp. 77-87

  5. Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods

    Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 74-86

  6. Nutrigenomics and public health

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 219-233

  7. Nutrition, public health, and sustainability: An overview of current challenges and future perspectives

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 3-50

2019

  1. A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure

    LWT, Vol. 110, pp. 152-157

  2. Biosensors Applied to Quantification of Ethanol in Beverages

    Engineering Tools in the Beverage Industry: Volume 3: The Science of Beverages (Elsevier), pp. 447-468