Ivonne Delgadillo
AuthID: R-000-6GG
11
TITLE: Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances Full Text
AUTHORS: Santos, MD; Fidalgo, LG; Pinto, CA; Duarte, RV; Lemos, AT; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2020, SOURCE: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, VOLUME: 61, ISSUE: 12
AUTHORS: Santos, MD; Fidalgo, LG; Pinto, CA; Duarte, RV; Lemos, AT; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2020, SOURCE: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, VOLUME: 61, ISSUE: 12
12
TITLE: Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat Full Text
AUTHORS: Santos, MD; Matos, G; Pinto, CA; Carta, AS; Lopes da Silva, JA; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2020, SOURCE: FOOD ENGINEERING REVIEWS, VOLUME: 13, ISSUE: 3
AUTHORS: Santos, MD; Matos, G; Pinto, CA; Carta, AS; Lopes da Silva, JA; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2020, SOURCE: FOOD ENGINEERING REVIEWS, VOLUME: 13, ISSUE: 3
13
TITLE: Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions
AUTHORS: Lopes, RP; Mota, MJ; Pinto, CA; Sousa, S; da Silva, JAL; Gomes, AM; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 99
AUTHORS: Lopes, RP; Mota, MJ; Pinto, CA; Sousa, S; da Silva, JAL; Gomes, AM; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 99
14
TITLE: Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol
AUTHORS: Ferreira, RM; Mota, MJ; Lopes, RP; Sousa, S; Gomes, AM; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 115
AUTHORS: Ferreira, RM; Mota, MJ; Lopes, RP; Sousa, S; Gomes, AM; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 115
15
TITLE: Growth inhibition and inactivation of Alicyclobacillus acidoterrestris endospores in apple juice by hyperbaric storage at ambient temperature Full Text
AUTHORS: Pinto, CA; Martins, AP; Santos, MD; Fidalgo, LG; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 52
AUTHORS: Pinto, CA; Martins, AP; Santos, MD; Fidalgo, LG; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 52
16
TITLE: Combined effect of pressure and temperature for yogurt production
AUTHORS: Lopes, RP; Mota, MJ; Sousa, S; Gomes, AM; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 122
AUTHORS: Lopes, RP; Mota, MJ; Sousa, S; Gomes, AM; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 122
17
TITLE: A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure Full Text
AUTHORS: Vieira, P; Pinto, CA; Lopes da Silva, JA; Remize, F; Barba, FJ; Marszalek, K; Delgadillo, I; Saraiv, JA;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 110
AUTHORS: Vieira, P; Pinto, CA; Lopes da Silva, JA; Remize, F; Barba, FJ; Marszalek, K; Delgadillo, I; Saraiv, JA;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 110
18
TITLE: Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar) Full Text
AUTHORS: Fidalgo, LG; Lemos, AT; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2018, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 45
AUTHORS: Fidalgo, LG; Lemos, AT; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2018, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 45
19
TITLE: Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies Full Text
AUTHORS: Mota, MJ; Lopes, RP; Koubaa, M; Roohinejad, S; Barba, FJ; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2018, SOURCE: CRITICAL REVIEWS IN BIOTECHNOLOGY, VOLUME: 38, ISSUE: 1
AUTHORS: Mota, MJ; Lopes, RP; Koubaa, M; Roohinejad, S; Barba, FJ; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2018, SOURCE: CRITICAL REVIEWS IN BIOTECHNOLOGY, VOLUME: 38, ISSUE: 1
20
TITLE: Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review
AUTHORS: Lopes, RP; Mota, MJ; Gomes, AM; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2018, SOURCE: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, VOLUME: 17, ISSUE: 3
AUTHORS: Lopes, RP; Mota, MJ; Gomes, AM; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2018, SOURCE: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, VOLUME: 17, ISSUE: 3
