|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
|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
|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
|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
|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
|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
|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
|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
|Microorganisms under high pressure—Adaptation, growth and biotechnological potential|
MJ Mota, RP Lopes, I Delgadillo, JA Saraiva
Biotechnology advances 31 (8), 1426-1434, 2013
|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
|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
|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
|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
|Valuation of brewer's spent grain using a fully recyclable integrated process for extraction of proteins and arabinoxylans|
E Vieira, MAM Rocha, E Coelho, O Pinho, JA Saraiva, IM Ferreira, ...
Industrial Crops and Products 52, 136-143, 2014