jorge saraiva
jorge saraiva
Food Technology, Biotechnology, and Biocatalysts, Aveiro University
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Chemical composition and antibacterial and antioxidant properties of commercial essential oils
B Teixeira, A Marques, C Ramos, NR Neng, JMF Nogueira, JA Saraiva, ...
Industrial Crops and Products 43, 587-595, 2013
Current applications and new opportunities for the use of pulsed electric fields in food science and industry
FJ Barba, O Parniakov, SA Pereira, A Wiktor, N Grimi, N Boussetta, ...
Food Research International 77, 773-798, 2015
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)
SM Castro, JA Saraiva, JA Lopes-da-Silva, I Delgadillo, A Van Loey, ...
Food chemistry 107 (4), 1436-1449, 2008
Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil
B Teixeira, A Marques, C Ramos, C Serrano, O Matos, NR Neng, ...
Journal of the Science of Food and Agriculture 93 (11), 2707-2714, 2013
European pennyroyal (Mentha pulegium) from Portugal: Chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil
B Teixeira, A Marques, C Ramos, I Batista, C Serrano, O Matos, NR Neng, ...
Industrial Crops and Products 36 (1), 81-87, 2012
Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high …
E Roselló-Soto, M Koubaa, A Moubarik, RP Lopes, JA Saraiva, ...
Trends in Food Science & Technology 45 (2), 296-310, 2015
Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
KG Zinoviadou, CM Galanakis, M Brnčić, N Grimi, N Boussetta, MJ Mota, ...
Food Research International 77, 743-752, 2015
Landmarks in the historical development of twenty first century food processing technologies
NN Misra, M Koubaa, S Roohinejad, P Juliano, H Alpas, RS Inácio, ...
Food Research International 97, 318-339, 2017
Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: Review of their potentialities and limitations
MC Santos, C Nunes, JA Saraiva, MA Coimbra
European Food Research and Technology 234 (1), 1-12, 2012
Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health
L Fernandes, S Casal, JA Pereira, JA Saraiva, E Ramalhosa
Journal of Food Composition and Analysis 60, 38-50, 2017
Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties
B Teixeira, A Marques, C Pires, C Ramos, I Batista, JA Saraiva, ML Nunes
LWT-Food Science and Technology 59 (1), 533-539, 2014
Reaction kinetics analysis of chemical changes in pressure-assisted thermal processing
R Ramirez, J Saraiva, CP Lamela, JA Torres
Food Engineering Reviews 1 (1), 16-30, 2009
Recent advancements in lactic acid production-a review
I Eş, AM Khaneghah, FJ Barba, JA Saraiva, AS Sant'Ana, SMB Hashemi
Food Research International 107, 763-770, 2018
Microorganisms under high pressure—Adaptation, growth and biotechnological potential
MJ Mota, RP Lopes, I Delgadillo, JA Saraiva
Biotechnology advances 31 (8), 1426-1434, 2013
Effect of the ionic liquid [bmim] Cl and high pressure on the activity of cellulase
ÂC Salvador, MC Santos, JA Saraiva
Green Chemistry 12 (4), 632-635, 2010
Thermal stability and activity regain of horseradish peroxidase in aqueous mixtures of imidazolium-based ionic liquids
MF Machado, JM Saraiva
Biotechnology letters 27 (16), 1233-1239, 2005
Study of the volatile components of a candied plum and estimation of their contribution to the aroma
C Nunes, MA Coimbra, J Saraiva, SM Rocha
Food Chemistry 111 (4), 897-905, 2008
Ionic liquids microemulsions: the key to Candida antarctica lipase B superactivity
SPM Ventura, LDF Santos, JA Saraiva, JAP Coutinho
Green Chemistry 14 (6), 1620-1625, 2012
Purification and characterization of olive (Olea europaea L.) peroxidase–Evidence for the occurrence of a pectin binding peroxidase
JA Saraiva, CS Nunes, MA Coimbra
Food chemistry 101 (4), 1571-1579, 2007
Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels
R Casquete, SM Castro, A Martín, S Ruiz-Moyano, JA Saraiva, ...
Innovative Food Science & Emerging Technologies 31, 37-44, 2015
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