Ivonne Delgadillo
AuthID: R-000-6GG
41
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
42
TITLE: Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration Full Text
AUTHORS: Santos, MD; Queiros, RP; Fidalgo, LG; Inacio, RS; Lopes, RP; Mota, MJ; Sousa, SG; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2015, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 61, ISSUE: 1
AUTHORS: Santos, MD; Queiros, RP; Fidalgo, LG; Inacio, RS; Lopes, RP; Mota, MJ; Sousa, SG; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2015, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 61, ISSUE: 1
INDEXED IN: 
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ORCID
ORCID43
TITLE: EVALUATION OF THE POTENTIAL OF MID-INFRARED SPECTROSCOPY TO ASSESS THE MICROBIOLOGICAL QUALITY OF HAM. Mid-IR to Assess Ham Microbiological Quality Full Text
AUTHORS: Moreirinha, C; Nunes, A; Barros, A ; Almeida, A; Delgadillo, I;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SAFETY, VOLUME: 35, ISSUE: 2
AUTHORS: Moreirinha, C; Nunes, A; Barros, A ; Almeida, A; Delgadillo, I;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SAFETY, VOLUME: 35, ISSUE: 2
44
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
45
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
46
TITLE: Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration Full Text
AUTHORS: Santos, MD; Queiros, RP; Fidalgo, LG; Inacio, RS; Lopes, RP; Mota, MJ; Sousa, SG; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2015, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 62, ISSUE: 1
AUTHORS: Santos, MD; Queiros, RP; Fidalgo, LG; Inacio, RS; Lopes, RP; Mota, MJ; Sousa, SG; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2015, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 62, ISSUE: 1
47
TITLE: Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation Full Text
AUTHORS: Mota, MJ; Lopes, RP; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2015, SOURCE: Process Biochemistry, VOLUME: 50, ISSUE: 6
AUTHORS: Mota, MJ; Lopes, RP; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2015, SOURCE: Process Biochemistry, VOLUME: 50, ISSUE: 6
48
TITLE: The Effect of Polymer/ Plasticiser Ratio in Film Forming Solutions on the Properties of Chitosan Films Full Text
AUTHORS: Fundo, JF; Galvis Sanchez, AC; Delgadillo, I; Silva, CLM; Quintas, MAC;
PUBLISHED: 2015, SOURCE: Food Biophysics, VOLUME: 10, ISSUE: 3
AUTHORS: Fundo, JF; Galvis Sanchez, AC; Delgadillo, I; Silva, CLM; Quintas, MAC;
PUBLISHED: 2015, SOURCE: Food Biophysics, VOLUME: 10, ISSUE: 3
49
TITLE: Hyperbaric storage preservation at room temperature using an industrial-scale equipment: Case of two commercial ready-to-eat pre-cooked foods Full Text
AUTHORS: Silvia A Moreira; Ricardo V Duarte; Pedro A R Fernandes; Susana P Alves; Rui J Bessa; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 32
AUTHORS: Silvia A Moreira; Ricardo V Duarte; Pedro A R Fernandes; Susana P Alves; Rui J Bessa; Ivonne Delgadillo; Jorge A Saraiva;
PUBLISHED: 2015, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 32
50
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
