Sónia Marília Almeida Castro


AuthID: R-000-GRY

Confirmed Publications: 29



11
TITLE: EVALUATION OF THE COMBINED EFFECT OF CHITOSAN AND LACTIC ACID BACTERIA IN ALHEIRA (FERMENTED MEAT SAUSAGE) PASTE. Antimicrobial Activity of Chitosan and Lab
AUTHORS: Casquete, R; Castro, SM ; Teixeira, P;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 7
12
13
TITLE: Effect of high pressure on growth and bacteriocin production of Pediococcus acidilactici HA-6111-2  Full Text
AUTHORS: Castro, SM ; Kolomeytseva, M; Casquete, R; Silva, J; Saraiva, JA; Teixeira, P;
PUBLISHED: 2015, SOURCE: HIGH PRESSURE RESEARCH, VOLUME: 35, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 10
14
TITLE: Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels
AUTHORS: Casquete, R; Castro, SM ; Martin, A; Ruiz Moyano, S; Saraiva, JA; Cordoba, MG; Teixeira, P;
PUBLISHED: 2015, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 31
INDEXED IN: Scopus WOS CrossRef Handle
15
TITLE: High pressure extraction of phenolic compounds from citrus peels  Full Text
AUTHORS: Casquete, R; Castro, SM ; Villalobos, MC; Serradilla, MJ; Queiros, RP; Saraiva, JA; Cordoba, MG; Teixeira, P;
PUBLISHED: 2014, SOURCE: HIGH PRESSURE RESEARCH, VOLUME: 34, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 38
16
TITLE: High-Pressure Processing of Fruits and Fruit Products
AUTHORS: Castro, SM ; Saraiva, JA;
PUBLISHED: 2014, SOURCE: Emerging Technologies for Food Processing
INDEXED IN: Scopus CrossRef: 11
17
TITLE: Mild high-pressure treatments as an alternative to conventional thermal blanching: A case study on pepper fruits
AUTHORS: Castro, SM ; Saraiva, JA; Delgadillo, I;
PUBLISHED: 2014, SOURCE: Improving Food Quality with Novel Food Processing Technologies
INDEXED IN: Scopus
18
TITLE: Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L)  Full Text
AUTHORS: Soma M Castro ; Jorge A Saraiva ; Fernando M J Domingues; Ivonne Delgadillo ;
PUBLISHED: 2011, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 44, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 31
IN MY: ORCID
19
TITLE: Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)  Full Text
AUTHORS: Sonia M Castro ; Jorge A Saraiva ; Jose A Lopes da Silva ; Ivonne Delgadillo ; Ann Van Loey; Chantal Smout; Marc Hendrickx;
PUBLISHED: 2008, SOURCE: FOOD CHEMISTRY, VOLUME: 107, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 155
IN MY: ORCID
20
TITLE: 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)  Full Text
AUTHORS: Sonia Marilia Castro ; Ann Van Loey; Jorge Alexandre Saraiva ; Chantal Smout; Marc Hendrickx;
PUBLISHED: 2007, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 226, ISSUE: 1-2
INDEXED IN: Scopus WOS CrossRef: 13
IN MY: ORCID
Page 2 of 3. Total results: 29.

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