Mauro Diogo Batista dos Santos
AuthID: R-004-RNT
1
TITLE: Quality evolution of raw meat under hyperbaric storage - Fatty acids, volatile organic compounds and lipid oxidation profiles Full Text
AUTHORS: Santos, MD; Matos, G; Susana Casal ; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2021, SOURCE: FOOD BIOSCIENCE, VOLUME: 42
AUTHORS: Santos, MD; Matos, G; Susana Casal ; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2021, SOURCE: FOOD BIOSCIENCE, VOLUME: 42
2
TITLE: High Pressure Laminates with Antimicrobial Properties Full Text
AUTHORS: Sandra Magina; Mauro D Santos; Joao Ferra; Paulo Cruz; Ines Portugal; Dmitry Evtuguin;
PUBLISHED: 2016, SOURCE: MATERIALS, VOLUME: 9, ISSUE: 2
AUTHORS: Sandra Magina; Mauro D Santos; Joao Ferra; Paulo Cruz; Ines Portugal; Dmitry Evtuguin;
PUBLISHED: 2016, SOURCE: MATERIALS, VOLUME: 9, ISSUE: 2
3
TITLE: Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration Full Text
AUTHORS: Carlos Pinto; Silvia A Moreira; Liliana G Fidalgo; Mauro D Santos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 72
AUTHORS: Carlos Pinto; Silvia A Moreira; Liliana G Fidalgo; Mauro D Santos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 72
4
TITLE: Performance of raw bovine meat preservation by hyperbaric storage (quasi energetically costless) compared to refrigeration
AUTHORS: Paulo Freitas; Sofia A Pereira; Mauro D Santos; Susana P Alves; Rui J B Bessa; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2016, SOURCE: MEAT SCIENCE, VOLUME: 121
AUTHORS: Paulo Freitas; Sofia A Pereira; Mauro D Santos; Susana P Alves; Rui J B Bessa; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2016, SOURCE: MEAT SCIENCE, VOLUME: 121
5
TITLE: High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties Full Text
AUTHORS: Rui P Queiros; Daniel Rainho; Mauro D Santos; Liliana G Fidalgo; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: HIGH PRESSURE RESEARCH, VOLUME: 35, ISSUE: 1
AUTHORS: Rui P Queiros; Daniel Rainho; Mauro D Santos; Liliana G Fidalgo; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: HIGH PRESSURE RESEARCH, VOLUME: 35, ISSUE: 1
INDEXED IN: 
Scopus 
WOS
Scopus WOS6
TITLE: Food Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to Refrigeration Full Text
AUTHORS: Pedro A R Fernandes; Silvia A Moreira; Liliana G Fidalgo; Mauro D Santos; Rui P Queiros; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: FOOD ENGINEERING REVIEWS, VOLUME: 7, ISSUE: 1
AUTHORS: Pedro A R Fernandes; Silvia A Moreira; Liliana G Fidalgo; Mauro D Santos; Rui P Queiros; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: FOOD ENGINEERING REVIEWS, VOLUME: 7, ISSUE: 1
7
TITLE: Preservation under pressure (hyperbaric storage) at 25 degrees C, 30 degrees C and 37 degrees C of a highly perishable dairy food and comparison with refrigeration Full Text
AUTHORS: Ricardo V Duarte; Silvia A Moreira; Pedro A R Fernandes; Liliana G Fidalgo; Mauro D Santos; Rui P Queiros; Diana I Santos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: CyTA-Journal of Food, VOLUME: 13, ISSUE: 3
AUTHORS: Ricardo V Duarte; Silvia A Moreira; Pedro A R Fernandes; Liliana G Fidalgo; Mauro D Santos; Rui P Queiros; Diana I Santos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: CyTA-Journal of Food, VOLUME: 13, ISSUE: 3
8
TITLE: Preservation of sliced cooked ham at 25,30 and 37 degrees C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage Full Text
AUTHORS: Pedro A R Fernandes; Silvia A Moreira; Ricardo Duarte; Diana I Santos; Rui P Queiros; Liliana G Fidalgo; Mauro D Santos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 95
AUTHORS: Pedro A R Fernandes; Silvia A Moreira; Ricardo Duarte; Diana I Santos; Rui P Queiros; Liliana G Fidalgo; Mauro D Santos; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 95
9
TITLE: Changes in maize starch water sorption isotherms caused by high pressure Full Text
AUTHORS: Mauro D Santos; Jose Ferreira; Liliana G Fidalgo; Rui P Queiros; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2014, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 49, ISSUE: 1
AUTHORS: Mauro D Santos; Jose Ferreira; Liliana G Fidalgo; Rui P Queiros; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2014, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 49, ISSUE: 1
10
TITLE: Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum Full Text
AUTHORS: Sousa, SG; Santos, MD; Fidalgo, LG; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2014, SOURCE: FOOD CHEMISTRY, VOLUME: 151
AUTHORS: Sousa, SG; Santos, MD; Fidalgo, LG; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2014, SOURCE: FOOD CHEMISTRY, VOLUME: 151
