José António Teixeira Lopes da Silva
AuthID: R-000-839
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TITLE: Improving fresh cheese shelf-life through hyperbaric storage at variable room temperature Full Text
AUTHORS: Duarte, Ricardo V. V.; Lopes da Silva, Jose A.; Gomes, Ana M. M.; Delgadillo, Ivonne; Barba, Francisco J. J.; Saraiva, Jorge A. A.;
PUBLISHED: 2022, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 88, ISSUE: 1
AUTHORS: Duarte, Ricardo V. V.; Lopes da Silva, Jose A.; Gomes, Ana M. M.; Delgadillo, Ivonne; Barba, Francisco J. J.; Saraiva, Jorge A. A.;
PUBLISHED: 2022, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 88, ISSUE: 1
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TITLE: Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration Full Text
AUTHORS: Fidalgo, LG; Simoes, MMQ; Susana Casal ; Lopes da Silva, JA; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2021, SOURCE: SCIENTIFIC REPORTS, VOLUME: 11, ISSUE: 1
AUTHORS: Fidalgo, LG; Simoes, MMQ; Susana Casal ; Lopes da Silva, JA; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2021, SOURCE: SCIENTIFIC REPORTS, VOLUME: 11, ISSUE: 1
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TITLE: Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 degrees C Full Text
AUTHORS: Fidalgo, LG; Simoes, MMQ; Susana Casal ; Lopes da Silva, JA; Carta, AMS; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2020, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 127
AUTHORS: Fidalgo, LG; Simoes, MMQ; Susana Casal ; Lopes da Silva, JA; Carta, AMS; Delgadillo, I; Saraiva, JA;
PUBLISHED: 2020, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 127
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TITLE: Cofilin-1 Is a Mechanosensitive Regulator of Transcription
AUTHORS: Domingues, C; Geraldo, AM; Anjo, SI; Matos, A; Almeida, C; Caramelo, I; Lopes da Silva, JA; Paiva, A; Carvalho, J; das Neves, RP; Manadas, B; Graos, M;
PUBLISHED: 2020, SOURCE: FRONTIERS IN CELL AND DEVELOPMENTAL BIOLOGY, VOLUME: 8
AUTHORS: Domingues, C; Geraldo, AM; Anjo, SI; Matos, A; Almeida, C; Caramelo, I; Lopes da Silva, JA; Paiva, A; Carvalho, J; das Neves, RP; Manadas, B; Graos, M;
PUBLISHED: 2020, SOURCE: FRONTIERS IN CELL AND DEVELOPMENTAL BIOLOGY, VOLUME: 8
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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
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TITLE: The Effect of Polyethylene Glycol on Polycaprolactone Electrospun Scaffolds: Morphology, Mechanical Properties, and Nerve Growth Factor Delivery Profile
AUTHORS: Manuel A Alfaro De Pra; Daniela S Coelho; Rosa M Ribeiro-do-Valle; Lopes-da-Silva, JA; Maraschin, M; Beatriz Veleirinho;
PUBLISHED: 2020, SOURCE: Nano Progress, VOLUME: 2, ISSUE: 4
AUTHORS: Manuel A Alfaro De Pra; Daniela S Coelho; Rosa M Ribeiro-do-Valle; Lopes-da-Silva, JA; Maraschin, M; Beatriz Veleirinho;
PUBLISHED: 2020, SOURCE: Nano Progress, VOLUME: 2, ISSUE: 4
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TITLE: Critical evaluation of the functionality of soy protein isolates obtained from different raw materials
AUTHORS: Monteiro, SR; Lopes da Silva, JA;
PUBLISHED: 2019, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 245, ISSUE: 1
AUTHORS: Monteiro, SR; Lopes da Silva, JA;
PUBLISHED: 2019, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 245, ISSUE: 1
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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
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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
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TITLE: Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide
AUTHORS: Lopes da Silva, JA; Monteiro, SR;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 294
AUTHORS: Lopes da Silva, JA; Monteiro, SR;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 294
