artigos científicos

I. Baptista, R. Queirós, Â. Cunha, J. A. Saraiva, S. M. Rocha, A. Almeida (2015). 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, 515-520.

Liliana G. Fidalgo, J. A. Saraiva, Santiago P. Aubourg, Manuel Vázquez, J. Antonio Torres (2015). Enzymatic activity during frozen storage of Atlantic horse mackerel (Trachurus trachurus) pre-treated by high pressure processing. Food and Bioprocess Technology, 8:493-502. DOI: 10.1007/s11947-014-1420-9.

M. D. Santos, J. A. Saraiva, M. T. S. R. Gomes (2015). Pasting of maize and rice starch after high pressure processing: Studies based on an acoustic wave sensor. Procedia Engineering, 87, 216 – 219. Sensors & Actuators: B. Chemical, 209, 323–327. doi:10.1016/j.snb.2014.11.110

B. Teixeira, A. Marques, R. Mendes, A. Gonçalves, L. Fidalgo, M. Oliveira, J. A. Saraiva, M. L. Nunes (2014). Effects of high pressure processing on the quality of sea bass (Dicentrarchus labrax) fillets during refrigerated storage. Food and Bioprocess Technology, 7:1333–1343. DOI:10.1007/s11947-013-1170-0

B. Teixeira, L. Fidalgo, R. Mendes, G. Costa, C. Cordeiro, A. Marques, J. A. Saraiva, M. L. Nunes (2014) Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: pressurization rate, pressure level and holding time. Innovative Food Science & Emerging Technologies, 22, 31 - 39. DOI: 10.1016/J.IFSET.2013.12.005

B. Teixeira, A. Marques, C. Pires, C. Ramos, I. Batista, J. A. Saraiva, M.L. Nunes (2014). Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: physical, antioxidant and antibacterial properties. Lebensmittel-Wissenschaft Und-Technologie (LWT)-Food Science and Technology, 59(1), 533-539. DOI: 10.1016/j.lwt.2014.04.024.

R Casquete, S. M., Castro, M.C. Villalobos, Serradilla, M.J., R. P.,  Queirós., J. A. Saraiva, M.G. Córdoba, PTeixeira. (2014) High pressure extraction of phenolic compounds from citrus peels. High Pressure Research, 34(4), 447-451. http://dx.doi.org/10.1080/08957959.2014.986474

R. V Duarte, , S. A., Moreira, P. A. R Fernandes, L.G Fidalgo, M. D. Santos, R.P. Queirós, J.A. Saraiva (2014). Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration. CYTA - Journal of Food. doi: 10.1080/19476337.2014.971876

E. Coelho, M. Angélica M. Rocha, J. Saraiva, M. A. Coimbra (2014). Microwave superheated water extraction of brewers´ spent grain arabinoxylans. Carbohydrate Polymers, 99, 415-422. DOI:10.1016/j.carbpol.2013.09.003.

E. M. C. Alexandre, A. M. Carvalho, J. A. Saraiva (2014). Effect of high pressure on green pea seeds germination and plantlets development. High Pressure Research, 34(1), 133-146, DOI: 10.1080/08957959.2013.843173.

J. A. Torres, J. A. Saraiva, E. Guerra-Rodríguez, S. P. Aubourg, M. Vázquez (2014). 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, 2–11. DOI: 10.1016/j.ifset.2013.12.001.

L. Fidalgo, J. A. Saraiva, S P. Aubourg, M. Vázquez, J. A. Torres (2014). High -pressure effects on the activity of cathepsins B and D of mackerel and horse mackerel muscle. Czech Journal of Food Sciences, 32(2), 188–193.

L. Fonseca, M. D. Santos, R. P. Queirós, I. Abrantes, J. A. Saraiva (2014). 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 (Published as Brief Original), 72, 825-827. DOI: 10.1007/s00107-014-0836-2

L. G. Fidalgo, M. D. Santos, R. P. Queirós, R. S. Inácio, M. J. Mota, R. P. Lopes, M. S. Gonçalves, R. F. Neto, J. A. Saraiva (2014). Hyperbaric storage at and above room temperature of a highly perishable food. Food and Bioprocess Technology, 7, 2028 - 2037. DOI: 10.1007/s11947-013-1201-x

L. G. Fidalgo, J. A. Saraiva, Santiago P. Aubourg, Manuel Vázquez, J. Antonio Torres (2014). Effect of high pressure pre-treatments on enzymatic activity of Atlantic mackerel (Scomber scombrus) during frozen storage. Innovative Food Science and Emerging Technologies, 23, 18-24. DOI: 10.1016/j.ifset.2014.03.010

M. D. Santos, J Ferreira, L. G. Fidalgo, R. P. Queirós, I. Delgadillo, J. A. Saraiva (2014). Changes on maize starch water sorption isotherms caused by high pressure. International Journal of Food Science and Technology, 49, 51 - 57. DOI:10.1111/ijfs.12273

M. D. Santos, P. Cunha, R. P. Queirós, L. G. Fidalgo, I. Delgadillo, J. A. Saraiva (2014). Effect of 300 and 500 MPa pressure treatments on starch water adsorption/desorption isotherms and hysteresis. High Pressure Research, 34, 452-459. DOI: 10.1080/08957959.2014.970186.

P. A. Fernandes, S. A. Moreira, L. G. Fidalgo, M. D. Santos, R. P. Queirós, I. Delgadillo, J. A. Saraiva (2014). Food preservation under pressure (hyperbaric storage) as a possible improvement/alternative to refrigeration. Food Engineering Reviews, 7(1) 1-10. DOI: 10.1007/s12393-014-9083-x.

R. S. Inácio, L. G. Fidalgo, M. D. Santos, R. P. Queirós, J. A. Saraiva (2014). Effect of high pressure treatments on microbial loads and physicochemical parameters of Serra cheese produced from raw ewe milk during storage. International Journal of Food Science and Technology, 49, 1272–1278. doi:10.1111/ijfs.12423

R. P. Queirós, D.Rainho, M. D. Santos, L. G. Fidalgo, I. Delgadillo, J. A. Saraiva (2014). High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties. High Pressure Research, 35(1), 69-77.

M.D. Santos, P. Cunha, R. P. Queirós, L.G. Fidalgo, I. Delgadillo, J.A. Saraiva, J. A. (2014). Effect of 300 and 500MPa pressure treatments on starch-water adsorption/desorption isotherms and hysteresis. High Pressure Research, 34(4), 452-459. doi: 10.1080/08957959.2014.970186

M. D. Santos, R.P. Queirós, L.G. Fidalgo, R.S. Inácio, R.P. Lopes, M. J. Mota, J.A. Saraiva (2014). 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. doi: 10.1016/j.lwt.2014.06.055

M. D. Santos, J.A. Saraiva, M. T. S. R. Gomes, (2014). Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor. Paper presented at the Procedia Engineering.

M. Kolomeytseva1, J. Silva, S. M. A. Castro, J. A. Saraiva, P. Teixeira (2014). High Hydrostatic Pressure Applied to Ready-to-eat Meat Products. Accepted in Frontiers in Food Science and Technology (FFST).

S. G. Sousa, I. Delgadillo, J. A. Saraiva (2014). Effect of Thermal Pasteurisation and High-Pressure Processing on Immunoglobulin Content and Lysozyme and Lactoperoxidase Activity in Human Colostrum. Food Chemistry 151, 79-85. DOI: 10.1016/j.foodchem.2013.11.024

Sílvia G. Sousa, Ivonne Delgadillo, Jorge A. Saraiva (2014). Effect of Thermal Pasteurisation and High-Pressure Processing on Immunoglobulin Content and Lysozyme and Lactoperoxidase Activity in Human Colostrum. Food Chemistry 151, 79-85. 

Rui P. Queirós, Mauro D. Santos, Liliana G. Fidalgo, Maria J. Mota, Rita P. Lopes, Rita. S. Inácio, Ivonne Delgadillo, Jorge A. Saraiva (2014). Hyperbaric preservation of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration. Food Chemistry, 147, 209–214. 

B. Teixeira, L. Fidalgo, R. Mendes, G. Costa, C. Cordeiro, A. Marques, J. A. Saraiva, M. L. Nunes (2013) Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: pressurization rate, pressure level and holding time. Accepted in Innovative Food Science & Emerging Technologies. 

R. S. Inácio, L. G. Fidalgo, M. D. Santos, R. P. Queirós, J. A. Saraiva (2013). Effect of high pressure treatments on microbial loads and physicochemical parameters of Serra cheese produced from raw ewe milk during storage. Accepted in International Journal of Food Science and Technology.

J. A. Torres, J. A. Saraiva, E. Guerra-Rodríguez, S. P. Aubourg, M. Vázquez (2013). Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus). Accepted in Innovative Food Science and Emerging Technologies.

N. Chotyakul, M. Pateiro-Moure, E. Martínez-Carballo, J. A. Saraiva, J. A. Torres, C. Pérez-Lamela (2013).Variation in the ascorbic acid content of retail outlets and processing plants cow milk. Accepted in International Journal of Food Science and Technology.

L. G. Fidalgo, M. D. Santos, R. P. Queirós, R. S. Inácio, M. J. Mota, R. P. Lopes, M. S. Gonçalves, R. F. Neto, J. A. Saraiva (2013). Hyperbaric storage at and above room temperature of a highly perishable food. Accepted in Food and Bioprocess Technology. 

E. M. C. Alexandre, A. M. Carvalho, J. A. Saraiva (2013). Effect of high pressure on green pea seeds germination and plantlets development. Accepted in High Pressure Research.

J. A. Torres, M. Vázquez, J. Saraiva, J. M. Gallardo, S. P. Aubourg (2013). Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment. Accepted in European Journal of Lipid Science and Technology, 115, 1454-1461.

B. Teixeira, A. Marques, R. Mendes, A. Gonçalves, L. Fidalgo, M. Oliveira, J. A. Saraiva, M. L. Nunes (2013). Effects of high pressure processing on the quality of sea bass (Dicentrarchus labrax) fillets during refrigerated storage. Accepted in Food and Bioprocess Technology. 

M. C. Santos, C. Nunes, M. A. M. Rocha, A. Rodrigues, S. M. Rocha, J. A. Saraiva, M. A. Coimbra (2013). 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, 51-58. 

M. D. Santos, J Ferreira, L. G. Fidalgo, R. P. Queirós, I. Delgadillo, J. A. Saraiva (2013). Changes on maize starch water sorption isotherms caused by high pressure. Accepted in International Journal of Food Science and Technology. 

L. Fidalgo, J. A. Saraiva, S P. Aubourg, M. Vázquez, J. A. Torres (2013). High -pressure effects on the activity of cathepsins B and D of mackerel and horse mackerel muscle. Accepted in Czech Journal of Food Sciences.

M. J. Mota, R. P. Lopes, I. Delgadillo, J. A. Saraiva (2013). Microorganisms under High Pressure – Adaptation, Growth and Biotechnological Potential. Accepted in Biotechnology Advances, 31:1426-1434. 

S. G. Sousa, I. Delgadillo, J. A. Saraiva (2013). Human Milk Composition and Preservation: Evaluation of High-Pressure Processing as a Non-Thermal Pasteurisation Technology. Accepted in Critical Reviews in Food Science and Nutrition 

M. C. Santos, C. Nunes, J. Cappelle, F. J. Gonçalves, A. Rodrigues, J. A. Saraiva, M. A. Coimbra (2013). Effect of high pressure treatments on the physicochemical and sensorial properties of a sulfur dioxide-free red wine. Food Chemistry, 141, 2558–2566. 

Â. C. Salvador, J. A. Saraiva, L. G. Fidalgo, I. Delgadillo (2013). Effect of High Pressure on Cod (Gadus morhua) Desalting. Accepted in High Pressure Research. 

S. P. Aubourg, J. A. Torres, J. A. Saraiva, E. Guerra-Rodríguez, M. Vázquez (2013). Effect of high-pressure pretreatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus). Lebensmittel-Wissenschaft Und-Technologie (LWT)-Food Science and Technology, 53(1), 100-106. 

M. Vázquez, J. A. Torres, J. M. Gallardo, J. Saraiva, S. P. Aubourg (2013). 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, 24-30. 

M. C. Santos, Ângelo C. Salvador, F. M. Domingues, J. M. Cruz, J. A. Saraiva (2013). Use of High Hydrostatic Pressure to Increase the Content of Xanthohumol in Beer Wort. Food and Bioprocess Technology, 6(9), 2478-2485. DOI: 10.1007/s11947-012-0952-0 

B. Teixeira, L. Fidalgo, R. Mendes, G. Costa, C. Cordeiro, A. Marques, J. A. Saraiva, M. L. Nunes (2013). 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), 2851-2860. 

S.C.T. Oliveira, A. B. Figueiredo, D. V. Evtuguin, J. A. Saraiva (2012). High pressure treatment as a tool for engineering of enzymatic reactions in cellulosic fibres. Bioresource Technology, 107, 530-534. Short communication. 

M. C. Santos, C. Nunes, J. A. Saraiva, M. A. Coimbra (2012). Chemical and physical methodologies for the replacement/reduction of sulphurdioxide use during winemaking: review of their potentialities and limitations. European Food Research and Technology, 234 (1), 1-12. 

Correia, A. Nunes, J. A. Saraiva, A. S. Barros, I. Delgadillo (2011). High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking. Lebensmittel-Wissenschaft Und-Technologie(LWT)-Food Science and Technology, 44(4), 1245-1249. A Research Note. 

S. M. Castro, J. A. Saraiva, F. M. J. Domingues, I. Delgadillo (2011). Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.). Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 44(2), 363-369. 

R. F. C. Ferreira, A. B. Figueiredo, D. V. Evtuguin, J. A. Saraiva (2011). High pressure pre-treatments promote higher rate and degree of enzymatic hydrolysis of cellulose. Green Chemistry, 13, 2764-2467. 

J. A. Saraiva, I. M. Rodrigues (2011). Inhibition of potato tubers sprouting by pressure treatments. International Journal of Food Science and Technology, 46(1), 61–66. 

Figueiredo, D. Evtyugin, J. Saraiva (2010). Effect of high pressure treatment on structure and properties of cellulose in eucalypt pulps. Cellulose, 17(6), 1193-1202.