Lista de obras - Jorge Saraiva - Dominio Público Uruguay

A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

artículo científico publicado en 2015

Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol

artículo científico publicado en 2018

Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction

artículo científico publicado en 2018

Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review

artículo científico publicado en 2018

Changes of enzymes activity and protein profiles caused by high-pressure processing in sea bass (Dicentrarchus labrax) fillets

artículo científico publicado en 2013

Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties

Characterization of plum procyanidins by thiolytic depolymerization.

artículo científico publicado en 2008

Chemical composition and antibacterial and antioxidant properties of commercial essential oils

article

Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil.

artículo científico publicado en 2013

Combined Effect of Phage phT4A and Pressure-Based Strategies in the Inhibition of Escherichia coli

artículo científico publicado en 2022

Combined effect of pressure and temperature for yogurt production

scientific article published on 08 April 2019

Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures

artículo científico publicado en 2020

Concentration effect of hydrophilic ionic liquids on the enzymatic activity of Candida antarctica lipase B

artículo científico publicado en 2012

Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets

Effect of High Hydrostatic Pressure Extraction on Biological Activities and Phenolics Composition of Winter Savory Leaf Extracts

scientific article published on 08 September 2020

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

scientific article published on 09 December 2019

Effect of a winter savory leaves extract obtained by high hydrostatic pressure on the quality of carrot juice

artículo científico publicado en 2020

Effect of alginate coating on the physico-chemical and microbial quality of pansies (Viola × wittrockiana) during storage

scientific article published on 12 February 2018

Effect of application of edible coating and packaging on the quality of pansies ( Viola × wittrockiana) of different colors and sizes.

artículo científico publicado en 2018

Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)

Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials

article

Effect of high hydrostatic pressure extraction on biological activities of stinging nettle extracts

scientific article published on 01 January 2020

Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening

artículo científico publicado en 2020

Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time

Effect of high pressure treatment on structure and properties of cellulose in eucalypt pulps

Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine.

artículo científico publicado en 2013

Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage

Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice

scientific article published on 02 July 2019

Effect of ionic liquids alkyl chain length on horseradish peroxidase thermal inactivation kinetics and activity recovery after inactivation.

artículo científico publicado en 2013

Effect of the Inducers Veratryl Alcohol, Xylidine, and Ligninosulphonates on Activity and Thermal Stability and Inactivation Kinetics of Laccase from Trametes versicolor

scientific article published on 16 May 2012

Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum.

artículo científico publicado en 2013

Effects of High Hydrostatic Pressure on Fungal Spores and Plant Bioactive Compounds

artículo científico publicado en 2022

Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage

Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre ( Argyrosomus regius ) with reduced use of microbial transglutaminase

Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

artículo científico publicado en 2020

Effects of ripening on microstructure and texture of “Ameixa d’Elvas” candied plums

Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration

artículo científico publicado en 2018

Enhancement of Bioactivity of Natural Extracts by Non-Thermal High Hydrostatic Pressure Extraction

scientific article published on 01 December 2018

European pennyroyal (Mentha pulegium) from Portugal: Chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil

article

Evaluation of resistance development and viability recovery by toxigenic and non-toxigenic Staphylococcus aureus strains after repeated cycles of high hydrostatic pressure

article

Freezing of edible flowers: Effect on microbial and antioxidant quality during storage

artículo científico publicado en 2020

High hydrostatic pressure effects on Listeria monocytogenes and L. innocua: Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2.

artículo científico publicado en 2017

High pressure pre-treatments promote higher rate and degree of enzymatic hydrolysis of cellulose

High pressure treatment as a tool for engineering of enzymatic reactions in cellulosic fibres

artículo científico publicado en 2011

High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage

artículo científico publicado en 2015

High pressure-promoted xylanase treatment to enhance papermaking properties of recycled pulp

artículo científico publicado en 2016

High value-added compounds from fruit and vegetable by-products - Characterization, bioactivities, and application in the development of novel food products

scientific article published on 11 February 2019

High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-product

artículo científico publicado en 2017

Human Milk Composition and Preservation: Evaluation of High-pressure Processing as a Nonthermal Pasteurization Technology

artículo científico publicado en 2014

Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances

scientific article published on 04 June 2020

Hyperbaric storage at variable room temperature - a new preservation methodology for minced meat compared to refrigeration

artículo científico publicado en 2019

Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration

artículo científico publicado en 2013

Hyperbaric storage preservation at room temperature using an industrial-scale equipment: Case of two commercial ready-to-eat pre-cooked foods

Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice.

artículo científico publicado en 2017

Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration

article

Impact of pH on the high-pressure inactivation of microbial transglutaminase

artículo científico publicado en 2018

Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat

scientific article published on 10 December 2019

Inactivation of Staphylococcus aureus by high pressure processing: An overview

article by Inês Baptista et al published August 2016 in Innovative Food Science and Emerging Technologies

Lactobacillus reuteri growth and fermentation under high pressure towards the production of 1,3-propanediol

scientific article published on 27 July 2018

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

article

Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar)

article published in 2018

Microorganisms under high pressure--adaptation, growth and biotechnological potential

artículo científico publicado en 2013

Microwave superheated water and dilute alkali extraction of brewers' spent grain arabinoxylans and arabinoxylo-oligosaccharides.

artículo científico publicado en 2013

Naturally fermented black olives: Effect on cell wall polysaccharides and on enzyme activities of Taggiasca and Conservolea varieties

Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100

scientific article published on 29 August 2019

Nutritional and Nutraceutical Composition of Pansies (Viola × wittrockiana) During Flowering

scientific article published on 19 February 2019

Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut

scientific article published on 26 November 2020

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

artículo científico publicado en 2018

Pasting of maize and rice starch after high pressure processing: Studies based on an acoustic wave sensor

Performance of raw bovine meat preservation by hyperbaric storage (quasi energetically costless) compared to refrigeration

artículo científico publicado en 2016

Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions

Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation

article

Quality Characteristics of High Pressure-Induced Hake (Merluccius capensis) Protein Gels with and without MTGase

Ripening-related changes in the cell walls of olive (Olea europaea L.) pulp of two consecutive harvests

Simultaneous HPLC–DAD quantification of vitamins A and E content in raw, pasteurized, and UHT cow’s milk and their changes during storage

Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics

scientific article published on 31 March 2020

Tailoring structure and technological properties of plant proteins using high hydrostatic pressure

artículo científico publicado en 2017

The Combined Effect of Pressure and Temperature on Kefir Production-A Case Study of Food Fermentation in Unconventional Conditions

artículo científico publicado en 2020

The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing

scholarly article by Norton Komora et al published December 2018 in Food Microbiology

Thermal stability and activity regain of horseradish peroxidase in aqueous mixtures of imidazolium-based ionic liquids.

artículo científico publicado en 2005

Trace elements and activity of antioxidative enzymes in Cistus ladanifer L. growing on an abandoned mine area

artículo científico publicado en 2009

Traditional and industrial oven-dry processing of olive fruits: influence on textural properties, cell wall polysaccharide composition, and enzymatic activity

article

Unfolding of cardosin A in organic solvents and detection of intermediaries

article

Unveiling Biological Activities of Marine Fungi: The Effect of Sea Salt

scientific article published in 2021

Utilization of glycerol during consecutive cycles of Lactobacillus reuteri fermentation under pressure: The impact on cell growth and fermentation profile

artículo científico publicado en 2018

Valuation of brewer's spent grain using a fully recyclable integrated process for extraction of proteins and arabinoxylans

scholarly article in Industrial Crops and Products, vol. 52, January 2014

Lista de obras de Jorge Saraiva

A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol

Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction

Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review

Changes of enzymes activity and protein profiles caused by high-pressure processing in sea bass (Dicentrarchus labrax) fillets

Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties

Characterization of plum procyanidins by thiolytic depolymerization.

Chemical composition and antibacterial and antioxidant properties of commercial essential oils

Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil.

Combined Effect of Phage phT4A and Pressure-Based Strategies in the Inhibition of Escherichia coli

Combined effect of pressure and temperature for yogurt production

Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures

Concentration effect of hydrophilic ionic liquids on the enzymatic activity of Candida antarctica lipase B

Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets

Effect of High Hydrostatic Pressure Extraction on Biological Activities and Phenolics Composition of Winter Savory Leaf Extracts

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

Effect of a winter savory leaves extract obtained by high hydrostatic pressure on the quality of carrot juice

Effect of alginate coating on the physico-chemical and microbial quality of pansies (Viola × wittrockiana) during storage

Effect of application of edible coating and packaging on the quality of pansies ( Viola × wittrockiana) of different colors and sizes.

Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)

Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials

Effect of high hydrostatic pressure extraction on biological activities of stinging nettle extracts

Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening

Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time

Effect of high pressure treatment on structure and properties of cellulose in eucalypt pulps

Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine.

Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage

Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice

Effect of ionic liquids alkyl chain length on horseradish peroxidase thermal inactivation kinetics and activity recovery after inactivation.

Effect of the Inducers Veratryl Alcohol, Xylidine, and Ligninosulphonates on Activity and Thermal Stability and Inactivation Kinetics of Laccase from Trametes versicolor

Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum.

Effects of High Hydrostatic Pressure on Fungal Spores and Plant Bioactive Compounds

Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage

Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre ( Argyrosomus regius ) with reduced use of microbial transglutaminase

Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

Effects of ripening on microstructure and texture of “Ameixa d’Elvas” candied plums

Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration

Enhancement of Bioactivity of Natural Extracts by Non-Thermal High Hydrostatic Pressure Extraction

European pennyroyal (Mentha pulegium) from Portugal: Chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil

Evaluation of resistance development and viability recovery by toxigenic and non-toxigenic Staphylococcus aureus strains after repeated cycles of high hydrostatic pressure

Freezing of edible flowers: Effect on microbial and antioxidant quality during storage

High hydrostatic pressure effects on Listeria monocytogenes and L. innocua: Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2.

High pressure pre-treatments promote higher rate and degree of enzymatic hydrolysis of cellulose

High pressure treatment as a tool for engineering of enzymatic reactions in cellulosic fibres

High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage

High pressure-promoted xylanase treatment to enhance papermaking properties of recycled pulp

High value-added compounds from fruit and vegetable by-products - Characterization, bioactivities, and application in the development of novel food products

High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-product

Human Milk Composition and Preservation: Evaluation of High-pressure Processing as a Nonthermal Pasteurization Technology

Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances

Hyperbaric storage at variable room temperature - a new preservation methodology for minced meat compared to refrigeration

Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration

Hyperbaric storage preservation at room temperature using an industrial-scale equipment: Case of two commercial ready-to-eat pre-cooked foods

Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice.

Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration

Impact of pH on the high-pressure inactivation of microbial transglutaminase

Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat

Inactivation of Staphylococcus aureus by high pressure processing: An overview

Lactobacillus reuteri growth and fermentation under high pressure towards the production of 1,3-propanediol

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar)

Microorganisms under high pressure--adaptation, growth and biotechnological potential

Microwave superheated water and dilute alkali extraction of brewers' spent grain arabinoxylans and arabinoxylo-oligosaccharides.

Naturally fermented black olives: Effect on cell wall polysaccharides and on enzyme activities of Taggiasca and Conservolea varieties

Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100

Nutritional and Nutraceutical Composition of Pansies (Viola × wittrockiana) During Flowering

Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut

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

Pasting of maize and rice starch after high pressure processing: Studies based on an acoustic wave sensor

Performance of raw bovine meat preservation by hyperbaric storage (quasi energetically costless) compared to refrigeration

Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions

Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation

Quality Characteristics of High Pressure-Induced Hake (Merluccius capensis) Protein Gels with and without MTGase

Ripening-related changes in the cell walls of olive (Olea europaea L.) pulp of two consecutive harvests

Simultaneous HPLC–DAD quantification of vitamins A and E content in raw, pasteurized, and UHT cow’s milk and their changes during storage

Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics

Tailoring structure and technological properties of plant proteins using high hydrostatic pressure

The Combined Effect of Pressure and Temperature on Kefir Production-A Case Study of Food Fermentation in Unconventional Conditions

The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing

Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol